Hello Blog Friends!
This has been a slightly quieter week than last ( at least, I was not juggling Diocesan Synod in the mix!) but it has still been difficult to focus on office work with the ongoing installation of city water pipes right outside my windows 😊.
Tuesday evening I was able to finally hold an online meeting with the Junior Youth Camp Staff members who require Police Records Checks. Of course just the next day I received messages that two more people need one, AGH!!
Wednesday I had a long distance call with a priest in Ontario who was seeking a reference for a young adult who served 3 summers on the travelling teams. Since this person is still involved in helping with Day Camps, I had no problem recommending them. The latter part of that morning was interrupted by the arrival of two city engineers, who inspected my water intake valve and measured for the pipe work. The whole thing is likely to cost up to 10,000$ but the city allows citizens to pay in increments added to the city tax invoices and spread out over the next 15 years (oh joy! ).
Plans are also shaping up for the summer Team Gathering, taking place Saturday, July 6th. I have made a flyer and posted it on FaceBook and Instagram and have also sent out notices, via email, to a number of alumni. I sent Guylaine a copy and she has helpfully posted it on the homepage of the CTM website. Included, with the email to Alums was a bit of an update on the status of Day Camps, asking for support with prayer and (hopefully) donations, as people are able. The email is probably too long, but maybe some people will read it and I do need, occasionally, to vent 😊.
Thursday I ran around filling large pots as I had been advised that the water would be cut off for the second Thursday in a row. In the end it was a false alarm and the pipe replacement has now been postponed to next Tuesday. Happily, I did not have to put my friend, Sarah, off and so she was still able to join me for lunch, which I had prepared ahead of time, just in case 😊.
Yesterday I got up extra early, and, before beginning my office work, mopped the basement floor as the city engineers had stomped through in muddy boots!. One of the JYC staff has already sent in her records check form so I filled in the section for which I am responsible and will await the arrival of the other forms, then it was on to trying to install part of the software on my “new to me” laptop.
Not much craft work this week, but I did sew a silk pillow cover for a friend and began a Birthday Crown for my Godson, Tighe. I just cannot believe he turns 12 this year, so this will likely be his last crown! However, his Mum reported to me that he burst into tears when she told him that news, so perhaps he will want one for his 13th birthday too. If so, I shall be happy to oblige 😊 . Although I didn’t have many free evenings, I also completed my first 2024 Christmas gift- a pair of Fair Isle fingerless gloves, Woot! Woot!
Today’s Bake is centered around preparations for tomorrow when Jessica and Tyler will be joining me for High Tea to celebrate (almost a month late!!) their 7th wedding anniversary. So crumpets and shortbread both feature on my to-do list as I head into the kitchen. I’m anxious to try the crumpet recipe as it uses sourdough discard and was shared with me by my friend, Michelle, who lives in England, where they know a thing or two about crumpets. 😊 .
When Sarah was here for lunch I had adapted this recipe (originally from the New York Times) and we very much enjoyed it followed by a fresh mango, Peanut Miso Cookies and iced green tea.
Kung Pao Tofu
- 1 block firm tofu
- ¼ cup Tamari
- 2 Tbsps. brown sugar
- 2 Tbsps. Okonomiyaki Sauce
- 2 Tbsps. brown rice vinegar
- 1 Tbsp. Balsamic vinegar
- 2 large cloves garlic, grated on a microplane
- 1”piece fresh ginger, grated
- 2 tsps. plus ¼ cup tapioca starch
- 2 Tbsps. olive oil
- 1 tsp. chilli flakes
- 1 large red pepper, cut into 1” squares
- 4 green onions, cut into 1” chunks
- 1/3 cup roasted cashews
- ¼ cup cilantro leaves
- 2 cups cooked rice for serving
Drain the tofu and place on a plate. Top with a cast iron skillet and leave to compress for 1 hour. Meanwhile whisk together the Tamari, brown sugar, Okonomiyaki sauce, vinegars, garlic, ginger and 2 tsps. tapioca starch, set aside. Once the tofu has drained, cut it onto 1” cubes and toss in the ¼ cup tapioca starch.. Heat the oil in a cast iron skillet and sauté the cubes for about 5 minutes on each side, until golden brown. Transfer the cubes to a plate and add the chilli flakes, red pepper and green onions to the skillet, cook for 5 minutes or until lightly charred. Return the tofu to the pan and pour in the sauce. Simmer, stirring, until the sauce has thickened. Remove from the heat. Divide the rice between 4 serving bowls and top with a portion of the tofu. Garnish each serving with cashews and cilantro. Serves 4.