Rally Point Retreat is mentioned in this Annapolis County Spectator article about Operational Stress Injury Social Support (OSISS).
OSISS support group launched in South West Nova to help veterans
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Thinking of all who have served home and abroad.Those who passed….
Those who continue to fight….
Those for whom the fighting never stops.
Anniversaries are hard. The lead up can be agonizing. It isn't just one day, but days of anticipation. The day itself confusing or a blur and sometimes there is the hangover after so you can't let go, even then.This time of year can be hard for military folk. Remembering isn't always easy. There is a collective trauma effect. You aren't alone.
Give yourself permission to feel and let the emotion go through you.
Give yourself permission to do what YOU need to do regardless of what others think.
Give yourself the gift of your own support. What would you say or do if it was a dear friend struggling? Be that friend to yourself.
Know that you are not alone. Reach out. Someone is feeling it too.
How did your gardens grow this year? Here at Rally Point we had success with our tomatoes, peppers and the apple tree gave us a bumper crop. This hot sauce uses an apple from our tree, some of our ripe, red Roma tomatoes and a good handful of cayenne peppers. Do YOU like it hot?RPR Sweet Hot Sauce
10 cayenne or Thai chilis, tops removed and cut in 1 cm pieces
1 small apple, cored and sliced
4 small ripe tomatoes, cut in quarters and seeds removed
1 lemon
1 tsp salt
½ small onion, peeled and sliced
1/3 cup brown sugar
½ tsp black pepper
1 tsp cornstarch
Ferment peppers, three slices of lemon and the apple with ¾ tsp of salt in a jar. Add enough water to cover the vegetables and use a weight to hold solids under the brine. Cover with a paper towel tied with a string or held with an elastic. Leave it at room temperature to ferment overnight or for 8 hours.
Pour the contents of the jar into a pot, taking out the lemon slices. Add onion and enough water to just cover the contents, bring to a boil and simmer until all the vegetables are well cooked. Add the juice of half the lemon, brown sugar and black pepper. Stir to blend.
Let cool slightly. Pour into a sieve over another pot and press down and mash to get as much of the pulp through the sieve. You could also use a food mill to make this go faster. Continue mashing with a spoon and moving the pulp around until it is quite dry. Discard this residue.
Taste the hot sauce. If more salt, lemon or sugar are needed, add to your taste. Blend the cornstarch with ¼ cup of cold water and add to the hot sauce. Bring to a boil, stirring constantly. Sauce should thicken slightly.
Pour into hot sterile jars or bottles and let sit for at least two weeks to mellow.
Makes about 375 ml of hot sauce.
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