Chestnut "Chum" Restoration: Part 1

Here is a first look at the Chestnut "Chum" type canoe that we are restoring this winter. This canoe was graciously donated to us, and we planning to restore to her to stock condition, plus fit her with a mast partner so that we can sail her. Yes, we are planning to sail this canoe. We think she will probably end up living at the QCYC sailing club where she can be shared among a group of us for day-trips around the Toronto Island.



-t

Bending Stems

This winter a group of us guys are building and restoring some canoes. In this video, we are bending the "stems" of the canoe. The stems are the structural bones in the bow and stern which create the shape of the ends. To bend these pieces of ash, we first soaked them in water for a week or so. Then we baked them in a "steam box" for a while. The purpose of the steam is simply to conduct heat to the wood, there is no magic in getting the wood moist through using steam. Nor, according to experiments that have been done, is there any point to pressurizing the chamber. We were using a wall paper steamer to generate the steam, and it wasn't quite enough. The rig worked, but barely, so we are going to add some more steam generation when we steam the ribs.

Anyway, so you get the ash pieces hot and then you quickly bend them to shape on the form and clamp the whole thing in place for several weeks. Eventually the ash will maintain it's now shape. This is an ancient technique used by boat builders for centuries.



-t

Synod 2011 Video Responses

Here are two more videos that Matt and I (mostly Matt) created as part of our coverage of Synod. Part of what we were trying to do was make Synod more approachable for people who have never been, will never go, and have zero patience for reading the reams of paper produced by such a gathering! These are just short little pieces that gather some vox-pop responses to the events of the two days.





-t

The Archbishop's Charge to Synod: 2011

Here are parts 1 and 2 of the Archbishop's Charge to Synod for 2011. It was given to about 700 people gathered on the first day of the semi-annual meeting of parishes in the Diocese. It was a busy and intense few days!

Part 1

Part 2

-t

What's God Up to in the Diocese of Toronto

This was the third and final video created this summer by Matthew Carter, the "Video Intern." He shot almost all of the video for this and did all of the editing. I got a "Producer" credit for mentoring and guiding him at various points in the project. But mostly this is really Matt's impressions based on his summer exploring what God is doing in the Diocese. Some say this is their favourite of the three videos, and I can understand why.

Special thanks to Tim Elliot who volunteered his time and skill to play some of the music you hear on the background of the video. That's him playing Piano at the end (at Messiah). He was impressed by our piano and the acoustic of the church, which made me quite proud. Actually, the church works very well for recording piano.

Funny story, while Tim and I were at the church recording, I left Henry with Tim's son Jeremy at the Paul Hahn Piano store. Jenny Andison, a priest and friend of mine, walked in with her husband piano-shopping. She says to Jeremy, "You have a very cute son, he looks a lot like Henry Moss." "Well," said Jeremy, "In fact it IS Henry Moss...." Small world, heh?

When I came back to pick Henry up after our recording was done, Judy Maddren, Tim's wife and Jeremy's mother, was just returning from taking Henry for a walk. She threatened to kidnap him. So he was clearly in affectionate hands while I was gone.

Daube Provençale

This is a pretty simple lamb stew--and follows the same pattern as Boeuf Bourguignon. The only thing is that it takes a little time to simmer down. I have made this dish several times, and I still come back to it. Like it says in Like Water for Chocolate, soup can heal anything.

Alas, I don't have lamb or veal stock on hand. Restaurants get bones by the bag-full and make stock from scratch. I wish I could do the same. Perhaps one day I'll have that kind of time--but don't hold your breath. In the mean time, if any of you know a supplier of these kinds of stocks in the GTA, let me know.

Betsy is working late, tonight, so I'm making this for Henry and me and giving some more to our pregnant neighbours. Pregnant women need stew. The beauty of a stew like this is that you can do it many hours in advance of serving.

Daube Provençale

from Anthony Bourdain's Les Halles Cookbook
(thanks Meg and Seb)

Ingredients
2 Tbs. olive oil
2 Tbs. butter
3 lb lamb neck and shoulder with bones (or 2 lb boneless) cut into 2" pieces
salt and pepper
1/2 lb. slab bacon, cut into lardons
1 small onion, finely chopped
1 celery rib
2 garlic cloves, crushed
1 Tbs. tomato paste
1 Tbs. flour
1 Cup white wine
1 Cup strong, dark veal, chicken, or lamb stock (got some demi-glace? sneak in a spoonful)
1 small carrot, coarsely chopped
1 bouquet garni
zest of 1 orange*
2 potatoes, peeled and "turned," meaning cut into small football shapes, or just cuke the damn things into large dice
4 sprigs of flat parsley

Equipment
Dutch oven with cover
tongs
wooden spoon
serving bowl

Serves 4

Prep the Lamb
Heat the olive oil in the Dutch oven on high heat. Add the butter. Foam it. Let it subside. Season the meat with salt and pepper. Sear it on all sides in the hot pan, in batches if need be, until all of it is deep, dark brown. When browned, remove from the pan with the tongs and set aside.

Cook the Stew
Add the bacon to the still-hot pan and cook until it's crispy and has rendered out its fat. Remove the bacon from the pan and set aside. Discard most of the fat and then add the onion, celery, and garlic to the pan. Cook over medium-high heat until the vegetables have caramelized (browned), about 5 minutes. Using the wooden spoon, stir in the tomato paste and cook for an additional minute. Stir in the wine and scrape up all that brown stuff. Bring the wine to a boil, reduce by half, then add the stock (and a teaspoon of demi-glace if you have any). Bring back to a boil and reduce immediately to a simmer. Add the lamb, carrot, bouquet garni, orange zest, and bacon. Season with salt and pepper, cover the pot, and simmer over low heat for about 90 minutes, occasionally skimming the fat from the surface of the stew.**

After 90 minutes, add the potatoes to the stew and cook until they are tender, about 12 to 15 minutes. Skim the stew a final time, making sure there is no film of fat floating on the surface, then serve in a big old bowl, garnished with the chopped parsley.

Tay's notes
* I find this to be too much zest, I like it better with about 1/2 an orange zest.
** Using a spoon to skim off the foam at the top of the stew sucks, don't do that. Instead, use a small fine strainer. The point is to get the foam, which is created by nasty protein molecules you want to grab.

-t

Sermon - Reign of Christ 2011

Here is my sermon from Sunday. I was pleased with it, and the congregation certainly liked it. Here are the texts that we read on Sunday. On Reign of Christ Sunday it seems imperative to deal with eschatology and perhaps to unpack all this stuff about "kingdom" and its implications.

I don't love my use of the word "promise" is this sermon--I just couldn't think of the right word to express what I meant about the kingdom conceived in terms of this world. I probably should have thumbed through Rowan Greer's great book on eschatology, Christian Hope and Christian Life: Raids on the Inarticulate. It's been a while since I've read my former professors wonderful book, but people familiar with it will recognize the influences, even if I didn't mention any Patristic or Medieval examples. Anyway, I should have thumbed through the book to remind myself of the arguments and language, but I just ran out time in preparing.

Something positive I noticed giving this sermon is that I felt very fluid and dynamic with the words I was using. Sometimes I can stumble a bit when I'm actually stringing things together. I mean, the meaning will usually be clear enough, but it is hard to have the elegance and poetry of written rhetoric when you are preaching extemporaneously with only a brain tree of spacially arranged concepts in front of you and the memory of what you want to say within. I think what really marks great extemp preachers is their ability to be not merely coherent, but actually poetic and concise and elegant as they speak. I don't always manage that, but with practice I've certainly improved.

One last observation, the image of the cedar tree was something that occurred to me on Saturday during some pastoral counselling. I was trying to describe to someone what God's promises might mean for them--how it was something beyond the mere solution to today's problems--and this image of the tree popped into my head. Bishop Yu often talks about the connection between pastoral care and preaching, and this is another example of the truth of that.

One more point for aspiring preachers out there: notice that when I told the story of the New Yorker Cartoon, I didn't assume I would get a laugh out of people. Remember that the original joke was essentially a visual gag, and those are very hard to convey verbally in a way that will get real laughter out of people. But I didn't need people to guffaw to get immediately into this notion of the two conversations happening.

Foie Gras aux Pruneaux

I made this dish for some friends the other day. It was the first time I've ever cooked foie gras, and I must say that was intimidated by the ingredient. It's precious, and delicate. So I decided to go for a simple preparation and let the one ingredient be the star. the results were spectacular. This is both easy and incredibly delicious.

Expensive? You'd spend as much or more on the main course. Or perhaps two bottles of wine. So, not so bad in those terms. I got my piece of lobe from Pusateri's. I might look for some other sources next time.

Immoral? Well, if the ethics of foie gras really bother you, you can get "foie gras" made cruelty-free from Quebec. I don't know if it really tastes the same. People have been fattening fowl in this manner since at least 2500 BC. There have been studies done that have supported either side, so the jury is out about whether this really causes the animals any distress or not. Keep in mind that ducks and geese don't have a gag reflex, and often store food in their throats as part of the digestive process. So, from what I've read, I suspect that this method of producing food is no more cruel than any other meat product. Anyway, it's delicious: rich and buttery.

Foie Gras aux Pruneaux

from Anthony Bourdain's Les Halles Cookbook
(thanks Meg and Seb)

Ingredients
8 Prunes
1 Cup (225 ml) port
2.5 oz. (70g) fresh foie glas - cut into 4 slices
salt and pepper

Equipment
small bowl
heavy-bottom saute pan, preferably cast iron
slotted metal spatula or fish turner
wooden spatula

Serves 4 (What the hell-make it for 2 and pig out)

Prep
Place the prunes in the small bowl, cover and with the port, and soak for at least 2 hours before cooking the foie gras.

Cook
Season the foie glas with salt and pepper. heat the saute pan over high heat until very hot. Sear the foie gras in the pan (no butter or oil needed) for about 45 seconds per side. The foie glas will shrivel and shrink and kick out a lot of fat. The idea is to sear it quickly on each side until nicely caramelized and brown, without melting the whole thing away. it's almost impossible to cook this dish too rare, so concern yourself with the external color. If it's brown on both sides, lift it out of the pan with the slotted spatula and transfer to a serving platter.

Quickly discard about half the fat that issued so enticingly from the foie, then add the soaked prunes. Using the wooden spatula, stir in a little of the soaking liquid to dislodge (deglaze) any browned bits in the pan. Cook for 2 minutes, reducing the sauce, then pour it all over the foie gras and serve.

Serve
This dish is very nice served with a few thin slices of brioche toast to mop up the sauce. If you want to really look like a hotshot, you can also (much earier in the day) reduce some balsamic vinegar to a thick syrup and then drizzle a tiny bit of it over the foie gras and the platter in decorative Jackson Pollock patterns as a sweet-sour garnish.

Tay's notes
Cook this seconds before you serve it--and consider inviting your guests to watch you make it. The port can make a nice flambe effect when it hits the pan.

-t

"Developing Congregations"

Here is another video from the Diocese of Toronto. I was the producer for this one, as well, but most of the work was done by Matthew Carter. He shot all of this, edited, and directed it. He got some help from the Congregational Development department, too. This video is really intended for congregations to help them know what resources are available from the Diocese. Good stuff!



This was shot with a Canon XH-1AS... what a camera! It seems to do especially well outside!

-t

More Wedding Photos...

More photos from Jeremy and Carolyn's Wedding...

Streetcar Wedding

This photograph is from a wedding I did a few weeks ago. Most people from Toronto will recognized City Hall in the background. I met the happy couple outside the main entrance shortly after their civil ceremony, and led them in procession with their guests with a giant processional cross to a Streetcar stop on Queen Street. From there we hopped aboard a vintage streetcar that had been chartered to take us to the reception site. While we travelled, I blessed the marriage using the "Blessing of a Civil Marriage" rite. Leading the group of people while wearing full vestments (cassock, surplice, stole, cope) through the streets of Toronto was exhilarating. We got lots of attention from by standards with cameras--all of it positive. The groom and several of the male guests were wearing kilts (mine was hidden under my vestments when the picture was taken), and that just was icing on the cake as far the visual delight of the day goes.

I preached about love on the streetcar--short and sweet--but I could have also preached about intersections. Things have a way of coming together in people's lives, and here we had a heady post-modern mix of civil/religious and public/private happening. How fitting it was to bring all these things together in one shining moment with my friends who live this same tension daily. Because so much of life is dominated by the pastoral persona, I forget how complex that interface can be for people who are faithful, but don't wear their religiosity on their chest the way I do.

When we arrived at the reception site I took off my vestments and spent the rest of the night rocking my new kilt. It's worth a blog entry of it's own, in truth, as it is a garment of epic coolness!

-t

"Reach"

This is the first of three videos that I produced for the Diocese of Toronto. I co-supervised Matthew Carter, an summer intern working as a Diocesan Videographer. Matthew did all the shooting and editing, and I think he did a great job. This first video, "Reach," focuses on a micro-grant programme that provides relatively small grants ($500-$5000) to churches that are looking to try new things to reach new people. Mad props to Matt who did such a great job with this and the other three!

This is part of of my work with FEWG - The "Fresh Expressions Working Group" - a committee of folks reporting to the Archbishop that work to promote new church planting and mission work in the Diocese of Toronto. We decided last spring that we needed to do more to tell the story of the what the Holy Spirit and God's people are doing in Toronto, so we came up with this video project.



-t