It is a bitterly cold but sunny Saturday morning around here. The forecast is for more frigid days ahead, which is typical for January, however I’m pleased to report that things are certainly heating up in the world of Day Camps 😊
This past week there has been a real surge in correspondence as host communities have put the Christmas season behind and are launching into the new calendar year. Already we have promises (or actual applications) for 12 communities, that is just under half of our available spaces, and it is only mid- January!
Sunday afternoon and most of Monday were spent in stripping the house of “Christmas”, giving everything a good clean and then arranging all the “Epiphany and Winter” decorations. Photo credits in this post go to committee member Mae Anne, who was here to meet with me over lunch, yesterday and kindly agreed to act as photographer in the absence of my own equipment 😊Still awaiting the imminent arrival of my phone as Victoria has received her new one but is very generously replacing the battery in the one she is sending, which has taken a few extra days to organise.
Wednesday another committee member, Mikaela, came for a visit and to update me on her new work schedule. She also brought me a wonderful Epiphany gift of a darling individual waffle maker, I can hardly wait to try it and it even comes with a little recipe book, YAY!
Our January Day Camp Committee is coming up fast on Tuesday next so I have been working on the agenda for that as well as a draft agenda for the special Training Retreat Planning Meeting happening at the end of the month. (Jessica informs me she is already polishing her white board and markers ready for the big day. HA!)
This afternoon I plan to make a pineapple upside-down cake for the dessert on Tuesday and our first course will be hearty Potato Corn Chowder garnished with bacon and cheese. I try to find a slow cooker recipe for the meeting main course, as several members are unable to arrive in time for our 6pm start and so just come in and help themselves as they arrive. Fortunately my large slow cooker has a “warm” setting, which is extremely useful on these occasions.
Steven will be returning this evening to board with me for the rest of January while he looks for a small apartment. He was delayed for a week by illness and so will be starting his French classes several days into the course, but I’m sure he will soon catch up.
Well I’m off to begin preparing for a large “Baking” afternoon- Gluten-free Bread, Granola, Bagels, Upside Down Cake & a Pizza for dinner! It will be great to undertake a warm activity on such a bitterly cold day 😊
Here is this week’s recipe, especially for Mae Anne, who enjoyed eating it for lunch here yesterday and wants to cook it herself.. Sadly no photo, but do try it anyway.
Hungarian Cabbage & Noodles
2 cups thinly sliced onions
¼ cup butter
1 ½ Tbsps. smoked paprika
8 cups finely shredded green cabbage
2 tsps. salt
12oz. wide egg noodles or farfalle
freshly ground black pepper
In a heavy bottomed pot cook the onion in the butter over medium heat until golden. Add the paprika and sauté a few seconds then stir in the cabbage and salt. Cook stirring for 5 minutes more. Cover tightly and cook on very low heat for 40-60 minutes, stirring occasionally, until the cabbage is very soft and brown.
When the cabbage is nearly done, cook the noodles, drain and toss them with the cabbage mixture. Serve immediately, with black pepper to taste.