A weekend of encouragement
Well it was a tiring weekend but an encouraging one. We were visited by Philip Girardet, the president of the commission permanente of the group of churches we belong to. He has helped us tremendously so far in the purchase of our building so it was good to meet up and to talk about the way we've travelled and the road ahead.
It meant a meeting for the church council from about 10 till 3 on Saturday where we went over all the aspects of the purchase and the phasing of the work to come.
Then after the morning service people stayed and ate together and then we shared with the church folk all that had been discussed.
There were lots of memorable moments, but the one that sticks in my mind was
"So this 120 000 euros, where has that come from ?"
"It hasn't yet, we don't have it, so we don't know where it will come from. We don't have a penny"
"Yes, but we've never had a penny so what's the difference..."
Incidentally I had better lay off the casserole making for a while. My boiled beef and carrots was so popular I risk getting elected onto the catering committee. And all thanks to my secret ingredient - a packet of onion soup. It makes for a very rich gravy and is an easy adaptation of Katherine Whitehorn's recommendation to roast meat in foil with a packet of onion soup sprinkled over the meat. I remarked to our stagiaire, "Tiens ! Les Français aiment ma bouffe !" It's quite a compliment really, isn't it.
It meant a meeting for the church council from about 10 till 3 on Saturday where we went over all the aspects of the purchase and the phasing of the work to come.
Then after the morning service people stayed and ate together and then we shared with the church folk all that had been discussed.
There were lots of memorable moments, but the one that sticks in my mind was
"So this 120 000 euros, where has that come from ?"
"It hasn't yet, we don't have it, so we don't know where it will come from. We don't have a penny"
"Yes, but we've never had a penny so what's the difference..."
Incidentally I had better lay off the casserole making for a while. My boiled beef and carrots was so popular I risk getting elected onto the catering committee. And all thanks to my secret ingredient - a packet of onion soup. It makes for a very rich gravy and is an easy adaptation of Katherine Whitehorn's recommendation to roast meat in foil with a packet of onion soup sprinkled over the meat. I remarked to our stagiaire, "Tiens ! Les Français aiment ma bouffe !" It's quite a compliment really, isn't it.
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