The Countdown Continues....

One week to go!

My teammate, Michelle, has been appointed the 'official blogger' for the trip. She will probably be able to update more frequently while we are in country so please keep an eye on her blog as well. I've added it to my Blog List to the right - the one called 'Mission South Africa'.

My assignment? Reporter. I will be responsible for writing articles for various publications after we return. I asked if I get a press pass... apparently not.

On Monday, the team members who live outside of Denver will be arriving and we will start by getting acquainted over dinner that evening. I am looking forward to this, since there are several members of the team that I have not yet met. We will then spend Tuesday and Wednesday together in preparation leading up to our departure Wednesday afternoon.

That's about it for now.... Please keep us in your thoughts and prayers over the next week as we get ready to go. Also, there are lots of sicknesses (colds, flu, pnuemonia...) floating around the building that I am trying hard not to catch! I am really getting excited, but I must admit to being a tad anxious as well. Above all, I am curious to see what is in store for us while we are in South Africa and hope to be a positive presence in the lives of the people that I come into contact with.

Monster Cookies!

As requested by Rachel:

Monster Cookies
(makes 60 - they freeze well)

2 Cups Sugar
2 Cups Brown Sugar (packed)
1 Cup Butter or Margarine (softened)
6 Eggs
1 Jar (28 oz.) Creamy Peanut Butter
1 1/2 tsp. light Corn Syrup (I used less or none)
1 1/2 tsp. Vanilla
4 tsp. Baking Soda
9 Cups Oatmeal (not the quick kind)
1 pound semi-sweet Chocolate Chips
1 pound M&Ms
Other optional additions: Chopped walnuts, raisins, dried cranberries, etc.

Cream sugar, brown sugar, butter and eggs with electric mixer. Add peanut butter, corn syrup and vanilla. Mix thoroughly. Transfer to a LARGE bowl. Add baking soda, oatmeal, chocolate chips and M&Ms. Mix by hand.

Using 1/4 Cup dough per cookie (an ice cream scooper works well), place on ungreased baking sheet (leave some space) and bake at 350 degrees for 8-10 minutes.

Enjoy!

Two Weeks From Today....

I cannot believe how quickly time is flying by and that two weeks from now we will be in the air on the way to London!
Wait.... London?!?! As it turns out, we'll be spending a day in London on our way to South Africa! We have an extended layover and will have the opportunity to visit the International Headquarters (IHQ) of The Salvation Army as well as to see where it all started in London's East End 144 years ago. (You can learn more about the history of The Salvation Army here.) We'll also have some time to visit a few other famous London sites: Westminster Abbey, Buckingham Palace, etc. It should be a fun day - though I'm sure we'll be feeling the jetlag by then! I spent a day in London almost exactly nine years ago when I was studying in Budapest for a semester and visited my brother in Oxford for a long weekend - I am looking forward to going back.

So, whats with the picture of the cookies? Well, I had a little bake sale at work on Monday to help raise some more money to support the trip. I made 4+ dozen of my mom's famous Monster Cookies, ten mini-loaves of pumpkin bread, some pumpkin cake rolls with cream cheese filling and dark chocolate cupcakes. The sale was a success - I sold every last crumb and have had multiple requests for more.... maybe next weekend.

Other than that, more plans are falling into place as the departure date nears. I've learned what my role on the team is, but more on that next time. Also, I will be able to post updates periodically from South Africa, so be sure to check in.

We are very close to our fundraising goal - thank you to those who have been so generous with their financial support already! If you'd like to contribute, you may make a secure online donation here or go here for info on mailing a check. Thank you for your prayers too!