Hello Blog Friends!
How did your week go? As usual, there has been plenty happening around here!
Last Saturday we had a joyful (if chaotic!) last episode of the Day Camps Cook-Along, with Chef Michelle, and her camera person/daughter, Maria joining us from the UK. There were seven aspiring young cooks who logged on from Ontario and Nova Scotia. All three households were very lively with cats and dogs joining in, imaginary grating of carrots, by some “littles” and much laughter! For each Cook-Along Season I fret over a lack of participants and then everything comes together with lots of positive comments from parents and I think that the whole wild ride has been well worth all the trouble- Season 10 coming up in the Autumn! Next week, watch for a Wednesday Words post with photos and quotes from Season 9!
Early in the week I sent out thank you cards to those who had helped at the Cook-Along and turned my focus to more planning of the Alumni Lenten Mini- Retreat. Finally, some people are registering and I am feeling much more hopeful that there will a reasonable turn out on the day, even though several people have indicated they will be “popping in” for part of the three hours and not the whole thing (not ideal in a Retreat context but one takes what one can get!).
Progress has also been made on the Backyard Program Daily Schedules. Finally all 5 days have been completed and I trust someone from the committee will volunteer for proofing. Sharon was most helpful proofing the Extended Day Program and it is now uploaded and ready for distribution. At present, only one community has ordered a copy but of course we still had to prepare the program once it had been purchased.
There has not been much time available to work on Pysanky, although, Monday morning Jillian came for her second tutorial, which meant we worked together on he eggs for a couple of hours. It is so special to have time with this dear friend (and former long-term boarder!) and time is limited, as this summer she and her husband Victor will be welcoming their second little one and it is unlikely she will be able to sneak away to craft Pysanky next Easter!
Two afternoon, when logged on to Evensong from Canterbury, I crafted some paper “baskets” from old calendar pages, which will hold, for Easter, some of my Pysanky and other treats for a few special families. No time for other projects and I fear that right after Easter there will need to be a flurry of sewing activity as several special people have spring birthdays!
Yesterday Bishop Mary joined me for lunch. I had told her about the Bao that Alex and I made a couple of weeks ago, when he came for supper and, as she had seemed interested, decided to make some as part of our lunch. For the main course, I made my own version of a shrimp salad, seen recently on an Instagram reel and for dessert made a Coconut Crème Caramel.
Today is usually the Saturday when Mae Anne joins me for lunch but the poor soul has had a series of viruses and was thoughtful enough not to want me to catch anything, so we have rescheduled for early April. I am anxious to consult with her about the Day Camp service project involving her church youth group and hope she will soon feel up to visiting again.
This morning I baked the bi-weekly order of Gluten Free loaves and also made a second batch of Hot Cross Buns, which will hopefully see me through the rest of Lent. I also baked a marble cake and some Pennsylvania Dutch Chocolate cookies to have on hand for expected afternoon tea visitors.
This post will likely be arriving late in your Inbox as FINALLY, my “techie” friend, Wentworth, is, at present, migrating the content of my old laptop onto the newer one gifted to me over a year ago. I’m super nervous about the transition and waiting with baited breath to see if things worked out. If they didn’t you will still receive this post later than usual as it will be impossible to publish until I can reconnect to the Internet.
Thi s seems like a good time to wrap. As both at Friday’s lunch visit Bishop Mary and I enjoyed our salad, here is my recipe for you to try.
Asian Mango and Shrimp Salad
- 1 cup small cooked shrimp (wild caught, if possible)
- 2 tomatoes, cubed
- 3 Lebanese cucumbers, sliced
- 1 mango, finely diced
- 4 cups fresh baby spinach
- a handful of cilantro leaves
Dressing:-
- 2 Tbsps. Tamari
- 2 Tbsps. Tahini
- 2 Tbsps.Asian Fish sauce
- 2 Tbsps. toasted sesame oil
- 1 Tbsp. maple syrup
Combine dressing ingredients in a jar and shake well. Place all salad ingredients in a serving bowl and toss with dressing, serve immediately. Serves 2-3.