Hello Blog Friends!
Welcome to Advent, such a beautiful season in the Liturgical year.
It has been a very full week, especially as I was blessed with a visit from former boarder and friend, Steven, who arrived Tuesday and left on Thursday.
Virtually all of my office time has been spent juggling a number of ongoing activities and events in the world of CTM. This afternoon I will be monitoring the Cook-Along Episode 3, wrapping up Season 8. Syndi Belle will be sharing her ginger cookie recipe with our small chefs and I’m looking forward to watching all the shenanigans! Then, this evening Junior Youth Camp is holding a Spaghetti Supper fundraiser at the church attended by its Directors and many staff. Then tomorrow afternoon we will kick off session #1 of the Alumni Advent Study Program, so I guess you can imagine how final prep for all of these activities PLUS Carols & Cocoa, NEXT Saturday, has gobbled up all my waking hours (and some that should have been for sleeping too).
Fortunately my houseguest had arranged to spend time with other Montreal friends during his stay with me so, although we had plenty of time to visit, he was also away from the house for various stretches during which I could flip open my laptop and plunge back into all the prep work.
Meanwhile,Tuesday, there was also a Diocesan Committee meeting for which it was necessary to take minutes and I somehow managed to get those typed up and sent off to the Chair, amidst the other tasks.
Sadly, there was virtually no time for crafting beyond knitting a few rows on a Sock Monkey Hat, a Christmas gift for a certain 3 year old.
One of the lovely gifts Steven brought me was a thick stack of beeswax sheets to roll into tapers. My Advent wreath (sans candles) has been waiting patiently all week to be completed and so, somehow before the Cook-Along starts, I must make 5 candles, ready to fill the holders so that the first one can be lit tomorrow, heralding in the new season. When Steven boarded with me we spent a long evening rolling lots of Advent Candles, for that year’s wreath, unfortunately, there wasn’t time for us to do it together during his short visit, but I’ve shared a photo of the completed wreath and since he reads this blog, he will get to see the finished product.
This morning’s Bake had “Christmassy” overtones as I made a batch of my favourite Gingerbread cookies as well as some Peppermint Chocolate Chip Shortbread.
The raking season has finally come to an end and a few sprinkles of snow have already fallen so I was able to get an early start on the Bake and there is hope I will squeeze in the candle rolling before I must log on to Google Meet.
In the coming week I need to make an apron as a Christmas gift for a sweet toddler I know and also hope to finish hemming more furoshiki for wrapping gifts. Wednesday evening will be the December Day Camp Committee Meeting and Friday at noon there is a meeting of the Search Committee for Coadjutor Bishop but I only have one visitor who is coming later on Friday for High Tea so things will not be quite as manic as the week just ended.
Before logging on for the Cook-Along there is still time to end off here with a recipe. I thought I would include the shortbread recipe, it may have appeared before but is a favourite and worth repeating .
Peppermint Chocolate Chip Shortbread
- 10 Tbsps. butter
- ½ cup icing sugar
- 1 ¼ cups unbleached flour
- 1 tsp. peppermint extract
- 1 cup chocolate chips
Combine all the ingredients, except the chocolate chips, in a large bowl and work together with a wooden spoon to form a soft dough. Blend in the chips.
Turn the dough into a 9” square cake tin and press it down evenly with your fingertips. Using a sharp paring knife, score the dough into 16 squares. Prick each square several times with a fork.
Bake in a preheated 325°F oven for 20-25 minutes, until firm. Place the pan on a rack and, using the same knife, cut into squares. Leave to cool completely before removing from the pan.