The Daily Mustard

Our Venturing Adult Leader Training course was very successful. Charles Andrew, Bob Pennington, and I led the event. We had seven learners, mostly from Crew 119. We have now brought our Crew leadership up to tip-top training standards. Next, we fill out the paperwork to re-charter. I hope to have all that done in a week.

I am very proud of all that our Venturers have accomplished in a mere sixteen months. From a cold start, we have had lots of fun, completed a Philmont Trek, seen our first Venturing Bronze Award earned, and brought both youth and adults to a high level of training both in the field and in the classroom. This program offering has also been highly beneficial to the church who charters it.

Rougher! Tougher! Buffer!

It never fails to happen. I got asked for my recipe today . . . for grilled cheese. The chili I whomped up was only passable, but the grilled cheese was heavenly.

My secret: two slices of American cheese and a schmeer of mayo in the middle. They come out all molten and gooey in the middle, and the mayo cuts the stodgy flavor of cheese-and-bread just enough.

We're making venison pasties at the Winter Rendezvous, so I decided to make a test batch for supper tonight. I don't have any venison to hand, so I used beef. Mostly, I just wanted to make sure that they would cook properly, since the filling in a pasty goes in raw (as opposed to an empenada, where the filling is pre-cooked).

And they came out . . . very good. Moist and savory. The seasoning was a little off, but then, venison will take a different spice load from beef. All in all, another success. I have now pre-tested all the recipes I will be doing at the Rendezvous.

Excelsior!