Hello Blog Friends!
As is usually the case, (especially in the summer months!) after a pleasant and reflective Sunday, chaos ensued when, on Monday afternoon, the Internet crashed.
As it was already close to 5pm and a friend was expected for a 530pm dinner visit, the problem was shelved until first thing on Tuesday. We had a very good visit, slightly saddened for me, by hearing that this friend (an Anglican Priest) will soon be taking up a new position, in the Diocese of Ottawa. Although Ottawa is a neighbouring diocese no cities, in Canada, are less than two hours apart and so it will be unlikely we will often have dinner together after she moves.
First thing Tuesday, the Internet issue had to be addressed. I messaged CTM’s former director of Communications to seek some advice, but did not receive a response. Fortunately, the Deacon, whom I mentor, was at home and, as he worked in IT for a couple of summers, suggested talking me through rebooting the modem. Following his instructions, the lights turned blue and all seemed well. Sadly, this was not to be as ,a few hours later, the WiFi went down again, sigh. Rebooting (again) solved the problem and I frantically tried to work through the backlog of emails until dinner time when, yet again, it crashed.
Wednesday the saga continued, although Jillian and her two little ones were scheduled to come , mid-morning,for a short, morning visit, having been, for the past month, away on vacation. Quickly working through early morning chores, I finally bit the bullet and phoned BELL (the ISP). Of course, it takes a loooong time to reach a human being but, after wrangling unsuccessfully, with a less than helpful AI bot, a human took over the call. He was very kind and had me plug and unplug the modem and press various buttons, finally deciding that a service person would need to come to the house. Happily, after cookies and cuddles with Jillian and her “littles”, the technician appeared. around 2pm.
In between these many interruptions, it was possibly to do some CTM online banking, answer various emails and even write a bit of 2027 Program content. The technician had to go to the main terminal box, in the lane behind my house so, during the two hours he was there, I busied myself with projects that did not require Internet or cell phone use. He returned, triumphantly, at 4pm, announcing the problem resolved. We tested all my devices and, after thanking him with a large cookie, he departed. I then happily logged onto Evensong, with no further issues. Whew!!
Thursday, was a catch-up day, as there were several emails from the CTM treasurer (who is at the sleep-away camp), as well as other correspondence to deal with. It was also my bi-weekly grocery delivery day, which included 4litres of milk to process into yoghurt. Meanwhile, I was trying to answer a couple of responses to an email I sent out seeking potential “presenters” for the Carols & Cocoa Christmas concert! Happily, the yoghurt got sorted and so did the messages! That afternoon I re-sized some of the photos, taken during the past week and featured in this post. For some unexplained reason, every photo has to be sized below 400KBs, otherwise they will not upload.
Yesterday morning there was time to finish up more parts of the Creative Connection Chapter and even try my hand at a bit of editing on the website Home Page. With Junior Youth Camp now ended and just one more Day Camp, taking place in the coming week, it is time to focus on the events coming up over the autumn months, and, of course, the 2027 programming.Last evening I also managed to complete the second pair of Christmas gift socks, woot! woot!
This morning there was the usual garden whiffle and I’m now launched into the Bake, so we had better wrap this up with our recipe. One evening this week I had a sort of “brinner” dish and would certainly make it again.
Buttered Cabbage and Eggs
- 3 cups finely sliced green cabbage
- 2Tbsps butter
- ½tsp salt
- 1tsp dried dill
- 2 large eggs
- Flaky salt & black pepper
- Lemon wedges
Melt the butter in a 7” cast iron skillet. Add the cabbage and salt and toss to make sure the cabbage is coated with the butter. Sprinkle with 2Tbsps of water and the dill and cook for 5-7 minutes, until the cabbage is softened but not browned. Make 2 indentations in the mixture and crack an egg into each. Cook on medium-low for 8-10 minutes until the whites are set but the yolks are still runny. Sprinkle with flaky salt and black pepper and a good squeeze of lemon. Serve directly from the skillet with some toast. Serves 1.