Hello Blog Friends!
Welcome to a new Liturgical season! As you can see from this week’s photos, I have very been busy resetting the house. Of course all of the work has to take place around a number of other commitments, not the least of which is the time spent on both general office duties and in the world of Day Camps.
People are still only gradually “coming up for air” after the Christmas Season and I’m waiting until next week to begin specific “summer Day Camp application” badgering as most clergy and church secretaries are currently wading through all the messages that came into their inboxes while they have been otherwise occupied.
Wednesday evening saw our first DC committee meeting of 2025 and it was good to have an opportunity for wrap-up discussions around our various Advent activities. The feedback has been very positive, although, as always, one feels that there could have been more participation. But one has to take the attitude that all the people who should have been there were there and hope that a great enough effort was made to inform everyone of all the events so that no one was left out!
I really hope you enjoyed this week’s Wednesday Words post about the Alumni Advent Study Program, it was a truly special series and everyone who took part had good things to say about it,
The next event in the world of Day Camps will be the Candlemas online Team Gathering. Early in the week I was very pleased to hear back a “yes” from Anna, whom I had approached as a potential speaker. She is a former team leader, training leader and committee member and I’m sure she will do a great job unpacking Candlemas for all of us. Thursday afternoon I welcomed, for High Tea, our two musicians, Miriam and Donna who will be organising the Taizé songs we use during the worship time and Mae Anne is all set to lead the prayers, so now all we need are participants!! The flyer has gone out to several lists of alumni and I have also posted it @mrsphilmoreschickens and on the Day Camp Team FB Group.
Outside of office time most of my activities have centred around “the Changing of the Decorations” although I did manage to complete and wrap the anniversary gift I have been working on. Unfortunately, due to both our schedules, it is unlikely I will see the couple until the end of January but, at least, the gift is non-perishable! The only visitors, this week, were Miriam and Donna, which was just as well since, when changing decorations, the house is always turned upside down!
So it is now high time we ended off. As mentioned in the previous post, Friday, Jnuary 3rd, Eli joined me for a Christmastide High Tea. For one of the sweets I made a trifle and since we are still celebrating in the season of Epiphany, thought you might like to try it!
Gingerbread and Cranberry Trifle
- ½ a 9×13 pan of Mum’s Gingerbread, cubed
- 3 Tbsps. tapioca starch
- 2 egg yolks
- 2 cups whole milk
- 4 Tbsps. butter,cut into small bits
- ½ vanilla bean
- 1/3 cup sugar
- pinch salt
- 1 cup fresh or frozen cranberries
- ¼ cup dark maple syrup
- 1 cup whipping cream
- 2oz. piece dark chocolate, grated
Scald the milk with the vanilla bean. In a medium bowl combine the sugar, tapioca starch, salt and egg yolks, add a small amount of the scalded milk to the eggs and sugar. Remove the vanilla bean from the milk then, VERY GRADUALLY, pour the egg mixture into the saucepan with the rest of the milk, whisking constantly. Place over medium-low heat and stir constantly until thickened. Remove from the heat and whisk in the bits of butter. Transfer the custard to a bowl and place a circle of parchment paper directly on the surface to prevent a skin forming while it cools, place in the fridge for at least 1 hour.
Meanwhile place the cranberries and maple syrup in a small saucepan and cook over medium heat just until the cranberries begin to pop, remove from heat and set aside. Next beat the whipping cream into stiff peaks.
The trifle is best assembled in a deep bowl with straight sides. To assemble, first place a layer of gingerbread cubes in the bowl, next a layer of custard then a layer of the cranberry compote. Continue making layers ending with gingerbread, you should have about three layers of each component. Finally, spread the whipped cream completely over the top layer. Cover the bowl and chill well. Just before serving, garnish with the grated chocolate. Serves 6.