Hello Blog Friends!
The past week saw the last of this summer’s Day Camps take place at First Filipino Baptist Church, Montreal and tomorrow those campers will be involved in their Closing Gathering. Reports sent in last Monday indicated that the leaders would have quite a challenge as there were 21 SCRAMBLERS (ages 4&5) and very few other children in the older age groups,EEK!!! , that’s an awful lot of Scramblers!!! It will be very interesting to hear how the rest of the week has unfolded 😊.
Tuesday I also received a super cute video clip of Lamb singing at the Closing Gathering at another of our camps so it looks as if there will be enough content to put together a special “Postcards from Day Camps” blog post, stay tuned, as I am aiming to publish the last Wednesday in August as a “farewell to summer” 😊.
The week has brought a couple more responses to the evaluation form, again citing the tech issues as the main area that needs to be improved upon; we will really have to work at streamlining that process. Of course there have also been bits and pieces to wrap up after last week’s Junior Youth Camp, mostly things involving finances so I have been following all the directives sent by our treasurer and have been able to keep on top of things at that end.
Early work has begun on various components of the 2024 program. Sections of the content to several people who agreed to rewrite and edit and, for my own part, a bit more progress has been made on the Creative Connection chapter. I may have even settled on a liturgical dance song (ludicrously early, but it seems like a good fit 😊 ). In the coming week I really want to devote a good chunk of time to my Day Camps Annual Report as a copy of that will need to be sent to the foundation from which we received our grant. I am anxious to illustrate to them the ways in which we have been able to move forward from 2022’s reboot of Day Camps and hopefully convince them that we are worthy beneficiaries of another grant for the coming year.
Alongside Day Camp programming I also reached out to another potential speaker for the Harvest/Thanksgiving Team Gathering, he appears to be waffling so I let him know that it is totally fine if he declines the invitation to speak but I do really need his decision sooner rather than later as the flyer should begin to be circulated early in September. The Cook-Along information will also need to be sent out pretty soon since we will be promoting it with all the communities that hosted Day Camps this summer as well as connecting with the families who have participated in the previous seasons.
When not hammering away on my laptop, I have spent as much time as possible in the garden, although we are still experiencing more rain than usual so I cannot work outside every day. On the flip side it is so much greener than it often is in mid-August and I’m certainly not complaining about that 😊.
Not much to report in the crafting world although there continues to be solid progress on the Christmas socks and I have selected a pattern for another shawlette. I want to have it on my needles in time for Jessica’s next visit as we shall be having a bit of a Netflix marathon that evening and the Christmas socks are too complex to knit without keeping a sharp eye on every row so even if I have started a second pair I will also need something more mindless to knit that does not require my undivided attention.
Today I have a Bake going on with some ciabattas, apple cake , lemon scones and Matcha meringues on my list, so we had better end off here with the weekly recipe 😊.
The lemon scones (with a couple of my own adaptations) come from a now defunct blog I to which I was subscribed. They are very yummy and the recipe makes a lot!
Soule Mama’s Lemon Scones
- 1 cup plain full fat yoghurt
- ¼ cup honey
- 1 egg
- 4 cups flour
- 2 tsps. baking powder
- 1 tap. baking soda
- ½ cup melted butter
- 1 Tbsp. grated lemon rind
- 1 Tbsp. raw sugar
Mix the yoghurt, sugar and egg. Sift in the dry ingredients. Add melted butter, followed by folding in the lemon rind. Divide dough in half and roll each piece out into 3/8″ thick circle on a floured board. Cut each circle into 8 wedges. Place on parchment paper-lined baking sheets. Sprinkle sugar on top. Bake at 350 degrees until just barely golden brown (15-20 minutes). Transfer to cooling rack to cool slightly before serving.