Lent 5

Hello Blog Friends!

Another Lenten week has passed and we are now drawing closer to Holy Week. Plans for the Mini Retreat are shaping up nicely and early in the coming week I shall be sending out an abridged schedule, list of supplies and Meet link to all the participants. We are now hovering around 15 registrations, which is quite encouraging as the list includes Alumni from virtually every decade since the inception of Day Camps.

All week I have been pulling together the documents for the upcoming AGM. It is not taking place until April 21st but our by-laws state that all voting members should receive notice of the meeting one month in advance and it seems sensible to include all the annual reports with that notice.

In other news, this week we were able to sign an agreement with Pulse Ministries, whereby the e-book I wrote two years ago will be posted on that site for purchase in the UK. It is hoped that the wider, English speaking audience will be attracted to the manual, which offers All Ages Gatherings that focus on the rhythm of the Liturgical Year. Longer term there is still a hope that CTM Day Camp programs will also be made available to those in the UK.

When not pounding away on my laptop with CTM work there was also, Tuesday in late in the afternoon, the monthly meeting of Diocesan Council and thus the attendant minutes to transcribe and there has also been a fairly extensive list of visitors joining me for various meals and/or cups of tea or coffee J. Wednesday Bishop Mary joined me for lunch, Thursday my neighbour and friend, Barb, came for a cup of tea, and yesterday Jillian & baby Amelia came for lunch, and later in the afternoon another friend and neighbour, Linda dropped by for a coffee 😊.

Thursday I also worked on a small sewing project a friend had asked me to tackle and, any free time I get over the weekend I’m planning to begin sewing and appliquéing birthday crowns for 2 of my Godsons. Alexander’s birthday fall just before Easter, this year and Andrew’s just after and I am very much hoping that they with their older brother and Mum will be driving down from Ottawa on Easter Monday to have High Tea with me. It was also their mother’s birthday in early March and so I’m anxious for her, also, to have her gift.

Once the crowns are completed my attention will be turning to the several    outfits I hope to sewing for the three more spring babies soon to be born to Day Camp Team alumni 😊. I have some fabrics and patterns chosen and love making baby clothes so those projects will be real treats.   

This afternoon the final Episode of the Day Camps Cook-Along, Season 7, will   be taking place with Chef Victor leading the young cooks through his recipe for Eggplant & Cheddar Bake 😊. As soon as the episode ends, I will need to pop a final photo into the Lent/Easter Networks newsletter template and click on the “publish” icon so that email will be sent to the roughly 150 subscribers.

Today has been fairly hectic as I also had quite a large Bake this morning as well as scheduling the task of washing both the basement and kitchen floors.

Fortunately all the baked goods are now out of the oven, Thomason has had a short walk and I’m ready to go live with the Cook-Along people.

Before I fire up my laptop I’ll end off with a baked treat. I recently discovered a recipe for Peanut Butter Miso Cookies and, with a few adaptations to accommodate my strictly organic kitchen, have perfected the recipe. 

Peanut Butter Miso Cookies

  • 1 ¾cups unbleached flour
  • ¾ tsp. baking soda
  • ½ tsp.baking powder
  • ½ cup unsalted butter
  • ¼ cup chunky peanut butter
  • ¼ cup white miso
  • 1 cup raw cane sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract

Whisk together the flour, baking soda and baking powder, set aside. In a large bowl, beat the butte, peanut butter, miso and both sugars until fluffy, then beat in the egg and vanilla. With clean hands, work in the flour mixture until totally homogenous. Place ¼ cup raw cane sugar in a shallow bowl. With wet hands, form balls of dough about the size of a golf ball. Roll each ball in the sugar and place on a large parchment lined baking sheet, keeping them about 3” apart. Bake in a preheated 350ºF oven for 15 minutes. Cook on racks. Makes about 15 large cookies.


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