On Wednesday night, Loyola House hosted 2015’s third and final “Taste of Italy” fundraising dinners. It was a warm and heart-warming time, like having 85 of your closest friends over for supper. In this case, we had 27 new friends as well, the Anglican Church of Canada was here for a “Stronger Together” retreat … so they joined in the festivities!
Thanks to everyone who came … and ate … and hugged and sang! Thank you, Moses, for the ever-popular music.
I would like to make a very passionate, grateful “thank you” to our amazing volunteers … Vicki and the indefatigable Olga – who did most of the cooking, Jerome (who did most of the dishes!), Dan and my baby sisters, Chris and Julie, who showed up to help out and did all that was necessary … including some of my thinking for me!
Of course, none of this would be possible without the support of a truly astonishing staff … Michele, Ryan, Theresa and Autumn! We fit together like cogs in a machine … complementing each other’s talents, helping each other keep spinning. Thank you.
These dinners have gone so well and have been so much fun that we’ll probably do something similar next year, so be warned … book your tickets early!!
TOMATO FENNEL SOUP (one of our favourites!)
Sauté until soft but uncoloured….
1 c sliced onion
1 bulbs fennel – sliced thinly and attractively
1 T toasted fennel seed
2 T minced garlic
1 c sliced celery
1 large (100 oz) can of whole (organic, Canadian) tomatoes – break them up with your hands, take out bits of skin and stem scars then strain away as many seeds as you can and add up to a can more of water
Simmer until fennel is soft.
Adjust seasoning with…
2 T rice wine vinegar or lime juice (my favourite!)
2 T maple syrup
2 T dried Tarragon
Salt, pepper, hot sauce as desired
As with most soups … this is better on the second (and third) day.
Take care of each other … ❤
(just as a side note – and to exasperate my mother – in two years, both of my baby sisters will be eligible for “senior” prices in some places! How time does run away with us!!)