Hello Blog Friends, a Blesséd Christmastide to all of you!
It has, of course, been a different sort of week around here. Monday, the final email was sent to all those who has participated in the Advent study program, wrapping it up for another year. After that the days of the week no longer registered by their usual names as they became Christmas Eve, Christmas Day, The Feast of St. Stephen, The Feast of St. John and today, the sobering Commemoration of the Holy Innocents.
Monday evening we had a nasty snow storm so Christmas Eve I got up extra early and spent 2 hours shovelling out. That morning Jillian, Victor and toddler, Amelia braved the aftermath of the storm and came for a visit. We enjoyed coffee, Stöllen and cheese together and exchanged Christmas packages. In the afternoon I watched a lovely Carol Service from Canterbury Cathedral, enjoyed a traditional dinner of Salmon Chowder and Angel Biscuits and then logged on for the Midnight Eucharist, also from Canterbury.
Christmas Day I watched the Morning Eucharist then prepared Danish Meatballs to have later for my dinner. In the early afternoon Alexander, Sarah and their two little ones stopped by to exchange gifts as they were on the way to a family gathering in the suburbs south of the city and later Pippa also dropped in to exchange gifts as she and her family were heading to her parents’ house for a big family meal. Before my own dinner, I unwrapped the gifts brought to me, watched Evensong with Carols, then enjoyed the Danish Meatballs, served with steamed broccoli, mashed potatoes and cranberry sauce, followed by homemade peppermint chocolate chip ice cream, YUM!
On the Feast of St. Stephen, Guylaine (former CTM secretary, Team Alumnus and current Director of Communications) and her husband Matthew, joined me for lunch as they had been in Montreal, with family, for Christmas Day and were heading home to Ottawa. I did a reprise of the Scandinavian foods I had cooked for St. Lucia’s Day and I think they enjoyed their first encounter with Norwegian Fruit Soup (Frukt Soppa) and Lucia Buns! A good chunk of that afternoon was then spent sending Thank You e-notes to all who had given me gifts and, later in the day I enjoyed a video chat with my dear friend, Michelle in the UK, hearing all about her large family’s chaotic Christmas schedule!
At least there has not been any more snow, although it was bitterly cold for most of the week and, unfortunately, there is now a weather advisory in effect calling for freezing rain followed by rain so the whole city will, once again, turn into a very dangerous skating rink, ugh!!
There have still been a number of office emails to answer along with plenty of e-cards from Team Alumni, so yesterday I caught up with those and today, as usual, I am doing a Bake, albeit a small one since groceries are running a bit low with the local organic store closed for several days and not offering delivery, again, until after January 9th.
With the New Year’s holiday in the middle of next week, I do not expect to really resume “business as usual” until after the Feast of Epiphany, although I do need to send out a notice about the upcoming online Team Gathering, set for February 1st (Candlemas) and, since a speaker still has to be secured for that event, I shall need to be on the hunt for an alumnus who is available.
This hasn’t been a particularly interesting post, as my Christmastide “festivities” are pretty low key but it still seemed important to maintain the weekly posting schedule and, hopefully, you will enjoy the photos!
On the Feast of St. Stephen, I enjoyed a very tasty main course salad with a small piece of French steak, gifted to me by a friend who had arranged for the local organic farmer to drop it off here 10 days ago. Do give it a try!
Steak and Pear Salad
- 1 small French steak
- salt & pepper
- 1 tsp. olive oil
- 2 Tbsps. toasted walnuts
- 1 pear, sliced
- 2 Tbsps. plain yoghurt
- 1 tsp. cider vinegar
- Several handfuls baby spinach
Rub the steak with olive oil and season with salt and pepper. Heat a small skillet and sauté the steak over medium-high heat for 4-5 minutes on each side. Meanwhile arrange a bed of spinach on a serving plate, top with the pear and walnuts. Whisk together the yoghurt and vinegar and drizzle over the salad. Once the steak is done, cut it into thin strips and arrange atop the salad. Serves 1, but can easily be multiplied.