Hello Blog Friends, I’m back!
For the past 2 weeks we have had a problem with space on the website and I have been unable to upload posts. Yesterday afternoon, our tech person, Guylaine, messaged me to say she had reached the rep at Webnames and a solution to the problem has been worked out. If you notice a difference in quality in the post photos, I am playing around with resizing them to make sure we do not run into this space issue again. Do message me if you have comments. Below is the post that was originally scheduled to publish on September 21st. I will also, shortly, upload the one for this past Saturday, September 28th. Let’s hope there are no further issues.
It has been quite a productive week around here. Last Sunday the CTM Board met for the first time since the summer and so there was much to share as everyone spoke about the camp ministries that have taken place. “Much to share” translates into long meeting minutes, so most of Monday was spent untangling all my scrawled notes and turning them into several pages of coherent minutes.
With that task out of the way, I got down to other projects, from envisaging choreography for the 2025 Day Camp Liturgical Dance, to writing a short paragraph about CTM that will be included in the Diocesan Profile, which is being created as part of the Electoral process for the Coadjutor Bishop.
Another piece of work has been creating the fillable application form for the 2025 Day Camps programs. The plan to get it up on the Website by early October but, at the moment, there is still some of the wording that has to be finalised. I asked the DC committee to offer feedback but have only heard from 2 of them, hopefully we can get it sorted out in plenty of time for me to send it on to Guylaine, who is responsible for updating the CTM homepage.
The quest for Cook-Along chefs continues. We still have one “yes” and one “keep me in your back pocket”. The first session is 2 months away, but there is not much point in aggressively advertising it to children and their families, if we are not able to find enough chefs. I guess it is time for another round of badgering. This time I’ll try text messages instead of emails.
On a brighter note, after sending an email to a long list of potential presenters for Carols & Cocoa, Randy has answered, saying that he and his daughter, Julia, will record a couple of carols, again this year, which is very good news!
Mercifully, the only meeting, this week, was the Board, as, last week I had 4 sets of minutes to type up, which doesn’t leave much “spare” time for reading and knitting. Actually the 5th pair of fingerless gloves is coming along quite nicely and once they are done I will switch my attention to watch caps for my 4 Godsons.
Wednesday evening Jessica joined me for supper and then we watched the finale of Hometown Cha Cha Cha. It has taken us a whole year to watch the series. Although Jessica is currently in the first semester of a PHD program I’m hoping we will still be able to squeeze in our monthly visits, although they may nor extend to also watching K-Dramas.
The warm and sunny weather has continued so every morning I have enjoyed my time in the garden. Some plants are starting to look a bit “crispy”, due to the lack of rain, so I’m regretfully cutting them back as it won’t be long before we have a killing frost.
This morning, I did a short whiffle as I’m now getting ready for Mae Anne’s monthly lunch visit. I really wanted to share the Japanese Tea ice creams with her, since I know she is fond of Matcha and it was also she who brought me the Hojicha as a gift so, a few days ago I made another batch of sweetened condensed milk and then, the next day, made the 2 ice creams. For our main course I’m going to make Cheesy Kimchi French Toast. As the baking is now out of the oven, it is time to get on with lunch prep, but, before that, let’s end off with a recipe.
Wednesday I made a Korean fish stew, which was served over brown rice Ramen. It comes together quickly and is very yummy.
Korean Fish Stew
- ¼ lb. Cremini mushrooms, halved or quartered
- ½ a red onion, finely chopped
- 2 garlic cloves, minced
- 2 Tbsps. gingerroot, minced
- 1 Tbsp. olive oil
- ½ Tbsp. each, Korean Chile Crisp and Miso
- 1 cup Kimchi
- 2 Tbsps. Tamari
- ½ lb. white fish filets
- 2 green onions, sliced
- 1 Tbsp. Sesame seeds
Heat the oil and sauté the mushrooms for 5 minutes. Add the onion, garlic and ginger and stir until fragrant. Mix in the chile crisp and miso and sauté for 2 minutes. Add the Kimchi and keep cooking until most of the liquid has evaporated. Add 2½ cups water and the Tamari, bring to a boil, cover and simmer for 20 minutes. You can prepare the dish ahead of time to this point. When ready to eat, bring the stew to a simmer and add the fish. Remove from the heat, cover and let the fish cook in the residual heat, just until it is opaque. Garnish with green onion and sesame seeds and serve over ramen noodles or steamed rice. Serves 3-4.