Hello Blog Friends!
Another week has flown by with various visitors, much office (and diocesan) work, sewing, knitting, intensive gardening and (always!) cooking.
Last Sunday, I received several emails from regular blog readers asking the whereabouts of Saturday’s post. After the Pod, it did not take too long to polish it up and publish, which was just as well, since an Uber had been reserved for 2:55 pm, this time for the Service which included the seating of the new Bishop. At lunch a text came, inviting me and my clerical confrère to be part of the procession, so it was important to look presentable! Victor was due to arrive, for his “briefing” at 2:45 and I was just upstairs putting the finishing touches to my toilette, when (OH! Horrors!!) the front door opened. Although contained in the kitchen, Thomason was not leashed and settled on his bed!!! Chaos ensued and, before we had finally subdued Mr. T, an heirloom casserole dish had been smashed to smithereens and the back of the dress I was wearing had been ripped. With the Uber already waiting outside, I had to rush back upstairs and completely change my outfit, thankfully, the Service was lovely and went off smoothly, despite my somewhat dishevelled appearance
Monday, I was still coming up for air after the weekend’s deep dive into Synodical matters. But needed to hit the ground running as the Harvest edition of CTM’s quarterly newsletter, ”Networks,” had to be published by Friday and several key pieces of content had come in over the weekend. also, the template needed to be passed onto Guylaine for final proofing before pressing the “publish” button. Day Camp committee minutes had to be distributed, alumni needed reminding to request a link for the October 17th Team Gathering and hovering in the background was the 15-page draft of the Synod minutes, my “after work “task!
This was also the week when I simply had to tackle the alterations on Jillian’s Matron of Honour dress. We had put this off until the last moment (the wedding is next Saturday)as Jillian, quite recently gave birth to Clara Violet. It took 9 hours in total to complete the alterations, since much of the work entailed hand-sewing.
Meanwhile, at lunchtime on Wednesday, a video chat had been planned with a longtime friend, from St. Matthew’s Church, who now lives in London England. Esther (also a DC Team Alumnus) led one of the reflections for the 2024 Advent Study Program and we try to still keep in touch every few months. Then, Thursday afternoon Archdeacon Linda, (now a retired priest and also my predecessor as Day Camp Director) came for tea, as she had been out of town last month and so had missed picking up a small birthday gift I had made for her. As we chatted, I was able to put the last few stitches into Jillian’s dress, which she will be collecting next Thursday morning, just ahead of the wedding! Yesterday, Sarah arrived at 815am, for a breakfast visit, just as I was digging large holes in the front flower bed, readying it to receive the potted chrysanthemums that, since the end of August, have been brightening the porches and deck. With frost warnings now a regular occurance, it was time to remove the last of the outdoor decorations but the “mums” will still give the beds a bit of autumn colour until the snows come.
I whipped inside and got Mr. T secured and then started our breakfast. Sarah is a nightshift nurse at a nearby hospital. When she and Alex (both DC alumni) were first married theyt lived in an apartment just around the corner from me but now, with two small children, they have a house in the suburbs. It is special that we can still carve out time, every couple of months, to have an in-person visit. For breakfast, I prepared cheesy scrambled eggs with salsa, served over toasted sourdough English Muffins.
These muffins have become a staple in my kitchen since Bishop Mary sent me the recipe. The website on which she found it is no longer secure, but, fortunately, I have made them so often that I memorised it. If you have access to an active sourdough starter do give them a try but, be warned, they are quite addictive!!
Sourdough English Muffins
Day 1:- If you keep your starter in the fridge, get it out 24 hours before you start, to reactivate it.
Day 2:- The next morning, in a 1cup jar, combine 1-2Tbsps. of active starter with 3Tbsps water and 1/3 cup unbleached flour. Stir well, cover loosely and leave for 8-10 hours. Return your main jar of starter to the fridge, first feeding it with a few spoonfuls of water and flour.The same evening, in a medium mixing bowl, combine 3 cups of unbleached flour with 1tsp. sea salt, 2Tbsps. maple syrup, one cup whole milk and the starter you created that morning. Stir well, with a wooden spoon, then bring the dough together, in the bowl, making sure all the flour has been incorporated. The dough will be shaggy, but that’s okay. Cover with a tea towel and allow to rest for 1 hour. Lightly flour your work surface and turn the dough out onto it, scraping all the dough out of the bowl. Knead the dough for 5 minutes, until very smooth and silky. Wash out the bowl, return the ball of dough to it, cover loosely and leave in a warm, draft-free -place for 8-12 hours.
Day 3:-Next morning, turn the dough out onto a lightly floured work surface and gently stretch and pat it until it forms a ½’ thick square. Using A 3” cutter or mason jar, cut out rounds of the dough and lay, carefully, on a parchment-lined baking sheet that has been generously sprinkled with cornmeal. Collect re-cut the scraps, using all the dough. You should have 10-12 muffins Sprinkle the top of each one with more cornmeal and leave to rise for about an hour, then heat a large, dry skillet over medium-low heat. Place half the muffins in the skillet, cover and cook for 6 minutes, gently flip and cook the other side. Remove to a cooling rack and repeat with remaining muffins. Once cool the muffins can be split and toasted or wrapped and frozen. They are delicious with jam or honey and or sharp cheddar ore serve them topped with scrambled eggs or creamed mu8shrooms. YUM!