Yesterday was a full, enjoyable but challenging day.
I could not believe how tired I was at the end of the day. So tired,
that I found myself composing a post while I was sleeping . . . honestly!
It was a good post, that's all I know. I can't remember anything else.
All I know is that it was not up when I got up, so I will just have to start from scratch. Is there anyone who can understand this feeling?
I'm finding that as I plod along this journey with the Mennonite Girls,
I am learning things about myself.
One of the hardest things to face is the fact that I don't do well at public speaking.
I think I'd like to . . . I want to . . . but when I try, my thoughts don't flow.
I need the keyboard to think. My fingers do the talking best, when no one is there.
So yesterday, when a certain film crew was there to interview Lovella and myself about our journey into, and with, MGCC, I froze. How does a mind see a script and tell it . .. how does a heart overflowing with feelings put them into words when a camera is looking at you? The film crew assured us that everything was fine and that sometime next month they will have a segment ready to put on our church website, part of a series that is being done to depict the pulse of the church in action.
Big sigh here! The rest of the afternoon and evening went well!
Lepp Farm Market staff always do a great job in preparing and setting up their open style kitchen for guests. Any given class will seat about 20 - 25, using the bar counter, as well as a number of high round tables.
It is not like a cooking class taken at school, rather like a dinner out, where you watch the cook in her/his kitchen and enjoy the entrees as they come out of the oven.
We prepped for a class on Winter Comfort Foods -Mennonite Style . . . beginning with a salad and freshly baked bread.
For our main entree Lovella made her amazing cabbage rolls. Of course, we rolled up a couple of recipes mid afternoon to put into the oven, and then just a single recipe, to show how, during the teaching session.
Judy brought a dish of make ahead garlic mashed potatoes and made one there to show and share tips.
In a class such as this, each cook has utensils and ingredients ready to go before class. Kathy baked several Bodentortes at home and had this tray ready when she got miked for the visible presentation, with Bev assisting her.
After the main meal, coffee was served, along with a beautifully plated dessert.
Guests visited around tables and felt free to ask questions. We all got the feeling that for them it truly was an enjoyable evening, with the benefit of knowing that the proceeds for this class all go to Mathews House in Abbotsford. I enjoyed how many lingered long after class was over, making the most of their evening out.





