Saturday, 9 June 2018

09/06/18






















        It has been another tough week around here as Day Camps season rapidly approaches.
       One bright note, on Monday, was Maynard’s decision to apply for Team bringing us up to 10 Team Members, with 2 weeks to go until the start of training.
      Throughout the rest of the week I have spent every waking hour trying to find more Team Members and/or trying to fill the 4 gaps still remaining in our schedule. All, at present anyway, to no avail.
       I cannot count the number of people who have said “no” to me, either by phone, text, email or face to face. Regular readers of the blog will know that this is a pretty common scenario at this time of year but without my furry companion to offer consolation in the way of slobbery kisses and tail wags, things can be pretty bleak. 😧
Monday was a “Brady “ morning, walking my Godson and his siblings to school in unseasonably cold wet weather. Then on Tuesday Sarah came for breakfast after working a night shift (she is a nurse), bringing a dress she had asked if I could alter for her.
       And yesterday I had company for both lunch and dinner as Jillian came for her weekly “Friday Lunch Visit” and Jenna joined me for dinner.
      After lunch Jillian spent time completing the Team Music Binders while I continued the daily interminable task of sweeping maple keys. Actually the end may be in sight as one of our three large maple trees seems to have almost lost all the bunches of dry brown “keys” from its branches.
      Then Jenna came for dinner after work as she was picking up 2 t-shirts  I had altered for her! I think I’ve pretty well finished everyone’s alterations now and can concentrate on completing Tighe’s birthday crown. His Birthday is on June 22nd, so there isn’t a lot of time left, but I’ve almost finished the appliqués, which are done by hand and the part on the sewing machine goes way faster.
       The coming week is insanely busy, especially as Thursday-Saturday is a conference Synod. It is just as well that Friday’s agenda is just workshops and I will not be obliged to attend, as there won’t be any secretarial work and it is a good thing because Jessica is coming to assemble the Team Leaders Binders and that is a BIG job.
      This morning 4 of us from the Day Camp committee met for an emergency meeting to discuss the Team configurations since I absolutely MUST send to the people out 
West the names of their Team Members so that tickets can be purchased, as it is now just less than 1 month before the flights.
     As we have now made the decisions I will be able to email everyone later today or tomorrow.
     This weekend and on Monday I also need to fit in caring for a friend’s cats. This entails 2 trips a day over to her house as one of the cats is allowed outside and so must be let out in the morning and in again in the afternoon.
    I just checked the time and see that pretty soon I’ll need to head over there so I’d better choose a recipe and close off.
    Last evening for dinner with Jenna I made Thai Basil Noodles, which both of us really enjoyed so I think that will be today’s recipe 😊

Thai Basil Noodles
8 oz. black rice noodles
8 oz. firm tofu drained and weighted down for several hours to remove excess moisture
2 cups diced café au lait mushrooms
1 small onion, diced
3 cloves garlic, minced
4 small bok choy, trimmed
2 Tbsps. sesame oil
2 Tbsps. sriracha
2 Tbsps. rice vinegar
¼ cup soy sauce
1 Tbsp. agave syrup
½ cup fresh basil, cut into thin strips
2 Tbsps. sesame seeds

Cook the rice noodles until just barely al dente, drain and rinse in cold water. Cut the tofu into cubes. Heat 1Tbsp. oil in a wok and brown tofu, remove to a bowl. Add anther Tbsp. of oil and sauté the onion and garlic until soft. Add the mushroom and bok choy, with a little more oil and sauté for a further 4-5 minutes. Add the noodles and toss gently to warm through. 
Mix together the sriracha, rice vinegar, soy sauce and agave and add to the wok. Turn off the heat and fold in the tofu and fresh basil. Transfer to a serving bowl and sprinkle with sesame seeds.
Serves 2-3.

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