Hello Blog Friends!
In true Canadian fashion, this post is starting with a weather-related rant, as we have just had a week experiencing the Polar Vortex AGH!!! VERY COLD, end of rant.
This week began with the CTM Board meeting, on Sunday afternoon. Of course that meant minutes to transcribe on Monday morning. That day my dear friend, Barb came for lunch but, after she left, I dived into a number of items on my long “to-do” list.
Over the ensuing days inroads have been made into the compiling the Day Camps 2025 supply list, a job that requires checking and crosschecking yet inevitably manages to leave out some item, resulting in frustration at the community level (a situation we do try to prevent!!). The list cannot, yet, be completed as we have not received the Special Events (think wide games!) or Games chapters and some of those activities also require supplies. Things are also heating up for the Team Gathering, happening next Saturday evening. About 9 or 10 people have registered, which isn’t too bad, although I have also been beating the bushes to make sure no one is left out who would like an invitation.
Meanwhile, our thoughts are already turning to Lent (I know but it is only 6 weeks away!) and plans are afoot for both the next Day Camps Cook-Along series AND either an Alumni Lenten Program or a one-off Mini Retreat. All of these activities will require a cohort of leaders and, when being approached for this sort of responsibility, it’s essential to give people some lead-time.
Finding Cook-Along chefs is always a challenge and, although we have amassed quite a good list of volunteers, it seems there is a core group who we always fall back on. We have thought of a few possible themes for Season 9 but it would be nice to let the chefs have their input on the final choice, before creating a flyer and sending it to all the families who participate.
Yesterday morning I had an online meeting with a DC committee member in Alberta to discuss the Alumni Lenten Program options and I think we are narrowing it down. She is leaning towards the “one-off” Mini Retreat the snag being to find a good speaker who is free on a Saturday afternoon in Lent.
Last evening, Wentworth (our tech support guru)was supposed to take my older laptop away to migrate it’s content onto a newer computer passed to me, nearly a year ago, by Bishop Mary. I started this post expecting to publish from the “new to me” laptop but, yet again, it was not to be. At 4:30pm, yesterday ,Wentworth phone to say his Internet was down due to repairs on the lines in his neighbourhood, so, here I am back tp publish on ” old faithful”!
Regular Blog followers will note that the post is publishing later in the day. This is due to the fact that Jillian, Victor and Amelia were here this morning for a “Coffee & Cinnamon Buns” visit and to receive the Wedding Anniversary gift that has been waiting for them for a few weeks. As soon as they departed I rushed out for a walk with Thomason as Mae Anne was arriving at 12:30 for our monthly lunch visit. I had prepped everything yesterday, knowing that the turn around would need to be speedy so we were soon sitting down to Eggs Kejriwal and Chai followed by ginger cake and oranges.
As it is now almost time to start dinner prep, I had better quickly add this week’s recipe. One night, this week, I needed a warming meal and do turned to this hearty Korean soup: –
Kimchi Soup with Wheat Noodles
- 8oz. whole wheat spaghetti or linguine
- 2 Tbsps. olive oil
- 3 green oils, sliced
- 1” fresh ginger, finely chopped
- 2 large garlic cloves, finely chopped
- ½ cup raw kimchi
- 5 cups chicken broth
- ½ cup Tamari
- 4 oz. fresh baby spinach
- sesame seeds, fresh cilantro, soft-boiled eggs (for serving)
Cook the spaghetti, drain and divide between two large serving bowls. Meanwhile, heat the oil and fry the green onions, ginger and garlic for 2-3 minutes, until fragrant. Add the kimchi and stir well. Add the chicken broth and Tamari and bring to a simmer. Stir in the baby spinach and simmer for a few more minutes. Ladle the soup, over the noodles, and garnish each serving with a soft-boiled egg and a sprinkling of cilantro and sesame seed. Makes 2 generous servings