This has been a “short” week as Monday was a holiday however, since we held our Committee meeting there was still plenty "Day Camps World" work to do!
Easter Day was cold and rainy and most of our little house church group was worshipping elsewhere with family so only two of us met for our Gathering.
That afternoon I delivered some Easter Baskets and baked Tropic Aroma Cake for Monday evening’s dessert then watched the 2016 Easter Lessons and Carols from Kings College Cambridge.
Monday morning I had a lovely visit with Pippa and Tighe as they came to pick up their Easter gifts and brought me a gorgeous Easter Lily plant. In the afternoon I set the table and assembled an Asian Coconut Rice Salad as the main course for the dinner preceding our meeting. Although a couple of members were away at family functions we still had a productive meeting and discussed Program prep, potential Team Members and Leaders and of course the Schedule of Host Communities.
The next morning, as is usually the case, was spent dealing with working on responses to all the suggestions and making copious to-do lists, which I have continued to plough through for the rest of the week.
Both Wednesday and today were designated as “Baking” days and I am happy to report that the Retreat Week Baking is almost completed with just a batch of biscotti still to make. Since tomorrow evening is Crossroads and our Board Meeting will be happening in the afternoon the plan is to make a triple batch of biscotti although it is doubtful that will be enough for the Retreat crowd too!! On Thursday and Friday I squeezed in various Office bits and pieces in readiness for the Board meeting and continued to try and sort out both the empty slots in our schedule and ways by which we can recruit many more Team Members and Leaders. Sometimes it can get super discouraging now and over the next couple of months but Thursday I received a second response to the bunch of emails I had recently sent to England and it was the sort of lovely piece of communication that jolts me into remembering why I choose to dedicate myself to this work and am so passionate about Day Camps. The message lifted my spirits and truly blessed my day.
I’m not going to divulge too much about it because my plan is to approach the writer and ask if I could use his email as the basis of a Wednesday Words post but essentially the message I had sent was to a long ago Team Member. I had doubted he would remember me or much about his experience in Canada and thus his response blew me away as he spoke about the impact Day Camp Team had (and still has) on the person he is today. Yes, those sorts of things make the stress and worry and struggles all TOTALLY worthwhile!!!
With rain nearly every day this week there has been little opportunity for garden work apart from some basic sweeping and picking up debris but indoors I undertook the fairly big task of painting the basement floor. It has turned out super nicely but of course I now feel I also need to paint the floor of the furnace room and the small storage area adjoining it! Thus spring-cleaning continues both indoors and out.
Well I need to deal with some dough that has been rising as I’m squeezing in baking buns for myself along with all the biscotti, 3-dozen Gluten-Free Blueberry Muffins (for a Bake Sale at the school of my eldest Godson) and a large pan of Brownies towards the May Clergy and Spouses Retreat for which I’m doing the catering. So I had better get our recipe down.
The buns I’m making are from my Mum’s handwritten cookbook, she always made them for hamburgers, hotdogs or just about any kind of sandwich.
1 Tbsp. yeast
¼ cup warm water
2 Tbsps. melted butter or oil
1 tsp. salt
1 cup warm milk
1 Tbsp. sugar
1 cup white flour
2 cups whole-wheat flour
Dissolve the yeast in the warm water with a pinch of sugar. Add all the other ingredients, reserving a little egg for brushing the top of the buns. Knead to make a soft smooth dough, adding more white flour if it is too sticky. Place in a clean bowl, cover with a towel and allow to rise for one hour in a warm place. Divide into 8 equal pieces and shape into either round or long buns.
Place on a large parchment lined baking sheet and let rise until doubled. Brush with the reserved egg, beaten with a little milk and bake in a preheated 375º oven for 15-20 mins.