Hello Blog Friends!
It is still snowing here (weather report free of charge!). but we are now on the cusp of SPRING!! In fact, a couple of days ago, I noticed some small buds on my lilac bush, even though snow was, also, falling on it.
The week has been extremely full, so let’s wind back to the beginning…Sunday, after The Pod (our small, online, house-church community) and logging on to the Eucharist from Canterbury Cathedral, I began work on my 2026 Pynsanky. This quiet practice forms a central part of my Lenten meditations. The afternoon ended with reading several more chapters of the book that Steven brought me, when he stayed over at the beginning of this month (think belated Christmas gift!), and by logging on again for Evensong.
Monday, the final inking and printing of the Liturgical Dance notation was completed, in readiness for my Tuesday tutorial with Donna. That day, I also contacted several people asking if they would be willing to help with the recording of the songs for this year’s program, one out of the three, one has already replied, which is quite a good start. Last Saturday, Mae Anne and I had an excellent meeting about the music selections, and have mapped out what seems to be a do-able plan for recording the 14 tracks, which will be required.
Tuesday the instructions for the Registration Time Creative Activities were shared with Michelle, who has kindly stepped up to make those samples for us. The Creative Connection samples have fallen to my lot, although I’m still hoping to convince someone else to produce the Shepherd’s staff, aka -Hiking Stick, as woodworking is not my top skill! Donna arrived at noon and we went over the dance choreography until she was familiar with all the moves, then Miriam joined us and we had a late lunch of Kimchi Noodle Soup followed by fresh papaya and shortbread. They didn’t leave until mid-afternoon, but it was great to visit with them and I totally enjoyed catching up with two such lovely young women.
Wednesday I was lost in general office work, as this is Tax season and so the CTM Treasurer sent in all sorts of emails about Tax receipts and there was a pile of documents to print and a number of emails to send out, on his behalf. I did manage to circulate the agenda for next week’s DC meeting and to update the dance choreography, post tutorial!
Thursday began with yet more Tax receipts work, but I think that our Treasurer has now completed everything at his end so the barrage of emails should slow down! Later in the morning Jillian and baby Clara came over and installed themselves in the dining room so that Jillian could work on her own Pysanka. We are able to talk over the “manual crisis” situation and (until the baby got too fractious!!) I continued at work in the kitchen on my laptop. After an early lunch, they departed and I then shared with Jillian the files relative to the Program Manual so that she can look everything over and let me know the next steps in preparing it.
Yesterday, I got an early start as Pippa was dropping by to pick up her birthday gift that had been sitting here for the past three weeks, we had a quick coffee and then I wrapped up office work as, this weekend is the “Changing of the Decorations” and I expect to spend every spare moment doing that. Of course, this afternoon is Episode #2 of the Cook-Along with Chef Guylaine teaching the small cooks how to make Hearty Tortellini Soup.
Fortunately, no one needs to see if my whole house is in chaos as long as I keep the camera view of my kitchen relatively tidy! In preparation for this marathon, I did my weekly Bake on Wednesday evening so, at least, that does not need to be factored in. But we still need to end off with a recipe! Thursday, when Jillian was here for lunch, I needed to find something quick, tasty and easy for her to eat, with a squirmy baby on her lap. We both really enjoyed…
Kimchi Breakfast Sandwiches
- 2 large soft rolls (preferable homemade)
- 3 Tbsps. butter
- 4 eggs
- 2 tsps. Tamari
- 3 Tbsps. Kimchi
- 1 cup grated Cheddar
In a small bowl, whisk the eggs with the Tamari. Split the rolls and butter each side, heat a skillet and toast the rolls, cut side down. Set the rolls aside and melt the remaining butter in the skillet. Add the kimchi and cook for a few minutes, until fragrant. Pour in the egg mixture and cook the omelette over medium heat, lifting up the edges to allow the raw egg to go under and cook properly. When the omelette is almost set, sprinkle the cheese over it and let it melt. Cut the omelette in half and then fold over into quarters. Using a wide spatula, place the omelette pieces on the bottom half of the buns and add the lid. Serve immediately!