Hello Blog Friends!
It’s been another scorching week across most of North America and watching my garden shrivel up is pretty depressing. Some perennials just had to be cut down, in the hopes they will revive next spring.
Mercifully, no CTM Day Camps were scheduled, although the final one for 2025 will be taking place next week, at First Filipino Baptist Church, Montreal, I’m praying it will be a bit cooler for both leaders and campers!
This week did see CTM’s sleepaway camp happen but, fortunately the site we rent is on a large lake and has a lot of well shaded areas so all reports are that the campers had a wonderful time!
Back here, at the office, there was still the usual day-to-day banking and my continued efforts to prepare for all the autumn activities and to make a fair start an many aspects of the 2026 Day Camp Program. Over the next couple of weeks, I shall need to create the “One of Us” flier and update the application form so that everything is ready, by early September, for uploading to the website. Volunteers have already been provided with content files so they can start edits and rewrites on sections of the new Program Manual and I shall soon need to begin work on the areas for which I am responsible. Summer always flies by in the blink of an eye so I’m trying to squeeze all the juice out of it before it is gone!
This past Monday, Sue was finally able to drop by for a visit and to pick up her birthday gift, which had been waiting here since last month. Wednesday Wentworth joined me for tea and cupcakes after he had kindly agreed to retrieve a parcel for me at the post office. Sadly, the clerk was most unhelpful and would not give him the package, despite my having downloaded and signed the appropriate Canada Post “Authorised Delegate” form. No card had been left at my door and I was most definitely at home on the day when they claimed it was delivered. My friend who sent the package has filed a complaint at their end and I’m not sure what will happen next. At least a pot of tea and some chocolate cupcakes brightened up the failed pick-up attempt! Yesterday Bishop Mary came for a visit. As she was only able to arrive very late for lunch we decided, instead, to have a hefty tea party, for which we were both very peckish, when she arrived around 2pm!
“The Changing of the Decorations” (CofD) also looms on the horizon. In preparation for that task, I’ve had a look at the 2024 “Pentecost/Harvest” photo album, which provides inspiration for this year’s autumn arrangements. Although summer is very wonderful, the autumn décor is a great favourite and so, although it means a lot of hard work ahead, I look forward to seeing the house “dressed” in a new “wardrobe”!
Meanwhile, the coming week looks pretty full with several visitors scheduled. Eli is coming for supper on Monday, Alex for Tea on Tuesday and Jessica for her monthly visit and dinner on Wednesday. Thus, I am just about to launch into the Saturday Bake, as my freezer stash is currently somewhat depleted! It is great I am able to squeeze in all these visits, since, as of next Saturday, I will be in the throes of the CofD!! Today’s list includes the GF loaves for Sue, Digestive Biscuits, Cream Crackers, Lemon Shortbread and Cherry Scones.
But first here is our recipe! When Victoria and the boys came for Brunch, I made a hearty Vegetable Frittata. This one is prepared exclusively on the top of the stove, an advantage in hot weather!
Vegetable Frittata
- 1lb potatoes
- 4Tbsps olive oil
- ½lb mushrooms, thinly sliced
- 1 cup thinly sliced onion
- 1 red bell pepper, cut into thin strips
- 1 cup diced cooked ham
- 2tsps. minced garlic
- 8 duck eggs OR 10 large chicken eggs
- ½ cup coarsely chopped Italian parsley
Scrub the potatoes and boil for 20 minutes, drain, cool and cut into ¼” thick slices. In a large skillet, heat 2Tbsps olive oil and sauté the potato slices, until golden, remove to a plate. Add 1 Tbsp, oil to the pan and fry the mushrooms over high heat until browned, reduce the heat to medium and add the peppers, onions, ham and garlic. Return the potatoes to the pan, along with the final Tbsp of oil, and combine the mixture with a wide spatula. Break the eggs into a large bowl, season well and whisk thoroughly with a fork. Pour the eggs over the vegetables, tilting the skillet to make sure they are evenly distributed. Cook for 2 minutes, then cover and cook for a further 3 minutes, or until the eggs are just set. Loosen the frittata around the edges and then, carefully invert it onto a large, flat serving plate, garnish with parsley and serve immediately, serves 4-6.