From the Pastor
June 1, 2020
Dear St. Augustine Church,
Yesterday we heard how the Spirit entered in while the apostles were gathered to discern, and we heard how this Holy Comforter drew them forward in faithful obedience to God’s call.
Over the past year, your Vestry has entered into faithful prayer and careful discernment. From the early stages of forming a Transition Team, and the brilliant surveys and analysis of the Profile Committee, to the attentive care of the Applicant Review Committee, and the final stages of this process, I am amazed by the love and devotion of our leaders to ensuring that the
ministry of St. Augustine is nurtured and well supported. In calling your new Rector, they have ensured that St. Augustine will continue to go forward in faith.
We have entered the time of Pentecost and the strong wind of God’s Spirit is blowing once again. My heart is full as I think of the love that has grown among us as we’ve joined in love and faithful service to follow God together over the past four years. Your ministry is a beacon of divine love in our community, and I have been deeply honored to be part of it. I am looking to
my next call in God’s time and with the powerful wind of the Holy Spirit guiding me forward.
Grace and peace,
Fr. Tom+
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From the Senior Warden...
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May 29, 2020
Dear St. Augustine Church Family,
I am pleased to announce that your Vestry has elected the Reverend Anny Genato as the new rector of St. Augustine Church. Pastor Anny is blessed with many gifts. She has a heart and passion for leading and developing congregations and individuals, a true love of children, compassion for our senior members and being a part of a loving community of Christians. Pastor Anny believes a church is better with multiple people’s ideas and voices represented.
I want to give special thanks to our awesome tireless groups that lead Pastor Anny to us. First would be the Profile Committee that compiled a wonderful heartfelt description of who St. Augustine Church is. I believe they represented all of us as a congregation of diverse thinkers and lovers of God.
The next group is the Applicant Review Team that compiled many hours of work. They met virtually to review and interview candidates in order to decide whom to present to the Vestry for final approval.
The Vestry then had interviews and their own questions to discern how Pastor Anny would fit the needs of our congregation. This is not an easy process; much time, effort, and discernment has taken place and a ton of praying. We unanimously elected Pastor Anny and are very excited for you all to meet this wonderful, energetic and positive person.
Most of all, we wouldn’t be where we are without the beloved Transition Team. Fr. Tom and Pastor Maryellen were the spiritual warriors who led us without skipping a beat. Their loving care and concern for this community is unbelievable.
The Junior Warden’s job this year was one for the record books. Many repairs inside and out required endless hours of leadership on Chris Deering’s part. Even though we think of our beautiful Church as new, we are well past the five-year mark when everything goes out at once point. Our Church and grounds have never looked better.
It was essential to have Bob Deering’s participation on this team as we continued to move forward in bringing us to a comfortable budget and property management. Many thanks for his ongoing commitment to the financial vitality of our Church.
I also want to thank all of you for your love and support throughout this last year of me. Your prayers have carried me through. The Vestry has been wonderful, and we have a great leadership team to take the next steps.
I also wanted to thank all the hands from the Diocese who have helped and guided us through this process and especially Canon Andrea McMillin who held us not only in prayer but virtually held my hand.
This pandemic has literally taken the air out of us. We are such a loving congregation that feeds on not only our love of Christ but each other. I ask for your continued prayers through this difficult time in our world and pray for healing of those affected, which is every one of us. God continues to give us what we need as always, this too shall pass, and we will survive.
I look so forward to the time when we can once again be one in the body of Christ.
Please see attached letter and picture from Pastor Anny.
Love and blessings,
Kathy Dillon
Senior Warden
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We extend a warm welcome to...
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5/29/2020
Dear St. Augustine Family,
I am so delighted to be called as your next Rector. I predict we will feel like family very quickly. I can already see us sitting down together over coffee and hearing your stories, whether by Zoom or in person, when we can safely re-gather.
St. Augustine is a parish with a beautiful history and a very bright future. I see in you a profound love of God and each other and a strong desire to reach out and further build our community in love and service. I know the Holy Spirit is moving in your midst, and I cannot wait to see where the Spirit leads us together! I have fallen in love with you as I discerned the process of joining you in mission. You are a congregation of faithful, prayerful people. I love your passion for God, your high value of community, your care of your neighbors, and your liturgical style. I feel that God hand-picked us for one another. I cannot wait to worship together, serve together, and laugh together. We will have meals together, play together, do outreach together, and pray together. It will be worshipful, missional, and fun!
Here is a little about me so you may get to know me? My background is in pastoral ministry and vocational counseling. I have over 17 years of vocational ministry experience. I am currently a Vocational Pastoral Counselor at a seminary where I assist students discerning God’s life direction. I am passionate about equipping the saints to serve God. My heart is that you experience Jesus’s love, wholeness, and your purpose. I also have years of experience as a pastor. I have been a senior pastor. I was also a family pastor serving children, youth, and college age.
I recently transferred my ordination to the Episcopal Church. The Episcopal Church is a good fit for me because of my love for historical Christian worship practices, our high value of whole community, and our shared love of social justice. I value community, I embrace God’s mission, and I love prayer. I also am a lover of hospitality, nature, game nights, comedy, creative artistic expression, and pedicures.
In addition, I do not come alone. My fun-loving engineering husband, Raymond, my smart student at University of Nevada, Reno daughter, Virginia, my kind mother, Linda, and my hard-working father, Bill, are also joining the church family.
Currently, the pandemic’s fear and frustration makes life hard. Stress, isolation, and survival consume our country’s mind and heart. In the midst of the global turmoil, you are changing pastors. Transition may lead to feelings of insecurity. I hope you remember that even in the midst of global panic, Christ is your salvation and hope. Even more today, it is important to remember to keep hold of your savior, Jesus Christ, who died that you should live. You may have confidence that God is with you and will never leave you. God is in control of this pastoral transition.
Your wise Vestry is seeking God and navigating the transition. The Diocese is guiding the transition. Moreover, I am prayerfully planning the transition. This transition will be smooth. I want you to know that I pray for you regularly. You are always on my heart. My hope for you is that you know that I care for you, that God is trustworthy, and that we will come out of this with new hope and life.
May you know Christ’s hope, peace, and comfort.
Warmly,
Pastor Anny Genato
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Ongoing Events
Go to the St. Augustine website for instructions to join Zoom or watch for an invitation via email.
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Sundays: June 7, 14, 21, 28
Live Stream from the Sanctuary
10 a.m.
Coffee Hour - Join by Zoom
Mondays: June 1, 8, 15, 22, 29
Evening Centering Prayer
6:30 p.m.
Download the App
Wonderful Wednesdays
June 3, 10, 17, 24
Fireside Chat
7 p.m.
Zoom Meeting
Fridays: June, 5, 12, 19, 26
Friday Noonday Prayer
and Contemplation
12 p.m.
Download the App
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Tuesday, June 2
Vestry Meeting
7 p.m.
Zoom Meeting
Thursday, June 18
Vestry Meeting
7 p.m.
Zoom Meeting
Sunday, June 21
Father's Day
Saturday, June 27
Brotherhood of St. Andrew
9 a.m.
Z0om Meeting
Sunday, June 28
Fr. Tom's Last Service
Wednesday, July 1
Pastor Anny Genato's
First day at St. Augustine
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Table of Contents
From the Pastor
From the Senior Warden
Letter from Pastor Anny
Ongoing Events
Table of Contents
Wonderful Wednesday
Portia Hopkins - Ordination
Treasurer's Report
RISE Against Hunger
Centering Prayer
Virtual Grief & Loss Day of Prayer
Amazon-Smile
In Loving Memory
Flyover
The Gathering Inn Hosting Program
Outreach Ministry - No Event - EVENT
What's Cooking???
St. Vincent de Paul Dining Room Ministry
Virtual Pathways Pilgrimage 2020
Youth Group Coop
Sunday School News
Daughters of the King
Brotherhood of St. Andrew
Birthdays & Anniversaries
Contact Information
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Stay connected with Fr. Tom and our Church family by reading
The Wonderful Wednesday Newsletter,
sent by email every Wednesday morning.
Look for...
An invitation to join Fireside Chat Wednesdays at 7 p.m.
Join via Zoom.
A link to the Sunday Morning Prayer service each Sunday at 10 a.m.
A link to the Prayer List. Feel free to add names to the list.
Other timely news...
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Congratulations to Portia Hopkins!!!
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Please join in the celebration of Portia Hopkin's Ordination to the Sacred Order of Deacons, Saturday, June 13
th at 11 a.m. Participate online only at norcalepiscopal.org
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Portia Hopkins is an ordinand in the Episcopal Diocese of Northern California. She will be ordained to the Sacred Order of Deacons June 13
th.
She currently lives in Berkeley, California, where she recently completed a Master of Divinity degree at Church Divinity School of the Pacific. She holds a B.A. and an M.A. in English Literature from San Jose State University and a Ph.D. in Transformative Learning and Change from the California Institute of Integral Studies.
Portia spent over 27 years teaching English literature and a variety of cross-disciplinary courses at William Jessup University. She had been a part of William Jessup since its days as San Jose Christian College. Portia is now looking forward to transitioning to full-time vocational ministry in the Episcopal Church.
Portia is mother to three adult children and one grandchild, shares her living quarters with her Border Collie Mel, and spends as much time as possible reading, writing and hiking. She has been a member of St. Augustine for six years.
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The parishioners of St. Augustine of Canterbury Episcopal Church have been very generous in keeping up with their pledge obligations during these trying times. Through April, we are at over 95% of our budgeted amounts. Thank you very much. The graphs below show our results for April and year-to-date.
Bob Deering, Treasurer
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April 2020 Income and Expenses
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April 2020 Income and Expenses Year-to-Date
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Online Giving
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Electronic Donations
Quick, Easy, Safe
Between 35% and 40% of our monthly giving is being donated online. Visit the St. Augustine of Canterbury Episcopal Church website at:
Click on the 'Donate' button. Follow the screen instructions to create an online profile. You can make one-time donations and also set up recurring gifts. You can use credit cards and build your points and miles. You will have the option to help offset the credit card processing fees.
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Payroll Protection Plan
Last month, it was reported that we applied for a Payroll Protection Program loan from the Federal government to be used to help fund our payroll, benefits, mortgage payment and utilities for a period of two months. If used for these purposes, these amounts will not need to be paid back. On April 30
th, we learned that we did receive $26,500 for this purpose, and we are now using these funds to cover a portion of those expenses.
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The current global health crisis has presented many challenges to our RISE Against Hunger operations. Over 500 events have been cancelled causing significant impact on our food-packing events and fundraising efforts.
However, we were able to meet at the Natomas warehouse on Saturday, May 23
rd
for a food-packing event. Over 30 volunteers packed a total of 21,284 nutritious servings of rice, soy, vegetables, micronutrients and vitamins. This allowed RISE to complete a cargo container to be sent oversees to aid the most vulnerable populations.
We practiced 6-8 ft. physical distancing, all wearing masks and gloves. Special thanks to St. Augustine members Kathy and Jack Dillon, Amy Quinney, Christina Dyer, Leif, Tristen and Nolan Ekberg and St. James Lincoln members Pastor Sarah Quinney and KC Scinto
for participating.
Other volunteers included Rotary District Governor Ray Ward, Roseville, Folsom Lake and Greater Sacramento Passport Rotary Clubs and United Methodist Church members,
The Brotherhood of St. Andrew made a $1,000 contribution to RISE Against Hunger to help with the financial effects COVID-19 has had on our food-packing and fundraising activities (These shortages are creating a food pandemic, especially in Africa.) Thank you to the Brothers for their continued support!
At the recent virtual 5K/10K fundraiser, we raised nearly $250 from St. Augustine and over $100,000 nationwide. Thanks to everyone for their contributions.
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One of the themes that is emerging in our ongoing practice of Centering Prayer is the awareness that God just wants to spend time with us.
While we will not be gathering for Centering Prayer, you can still pray on your own. We hope that you will join us and see how contemplation can enrich your own experience.
We invite you to download the Centering Prayer app to your device.
Apple/iPhone:
Google/Android:
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Virtual Grief and Loss
Day of Prayer
Mercy Center
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SUPPORT ST. AUGUSTINE WHEN YOU SHOP AT AMAZON!
LOG IN THROUGH THE AmazonSmile SITE!
Simply visit the link below or visit our website to get started!
smile.amazon.com/ch/68-0305177
Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice, St. Augustine Church. AmazonSmile is the same Amazon you know. Same products, same prices, same service. Remember to log into smile.amazon when you shop.
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Thomas Frederick McKay
January 18, 1928
- May 17, 2020
Susan W. Landolt
September 29, 1938 - May 21, 2020
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Flyover
The Recce Town T-38s and 9
th
Reconnaissance Wing performed a formation flyover throughout Northern California, on Saturday, May 9
th, in salute to everyone on the front lines in the fight against COVID-19, as well as those staying at home to “flatten the curve” of the virus.
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The formation was led by the T-38 pilot, Capt. Parker “Betty” Dodds with three combat-ready T-38 pilots from the 9
th Reconnaissance Wing. The flyover took off from Beale Air Force Base and passed over medical facilities covering the towns of Grass Valley, Yuba City, Marysville, Wheatland, Lincoln, Rocklin, Roseville, Folsom, Citrus Heights, Sacramento, Vacaville, Travis AFB, Woodland and Oroville before returning to base.
Photo by Fred Buhler. Taken by the Lincoln Rodeo Grounds on Highway 65.
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The Gathering Inn Hosting Program
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After a short hiatus because of COVID 19, we were blessed to again provide a meal to our homeless brothers and sisters at The Gathering Inn. The process looked a little different. We prepared the meal at St. Augustine and delivered it to St. John's and The Gathering Inn. The outcome was the same, and it was so rewarding to be a part of it.
The first challenge was purchasing chickens when they were in short supply. Costco Roseville had a two-chicken limit per person, but after our plea to the meat manager, they sold us a case and added two extra chickens for free.
The next challenge was preparing the meal with the limitations of social distancing, so we called in our dream team.
Jack Dillon and Rick and Janice Stenzel prepared and cooked the barrel chicken. Rhonda Wampler came with homemade brownies for the dessert. Rhonda also bundled the paper goods for the two locations and helped with the salad.
Beth Sulc came in to make the salad, and, after she left, Linda Bittman magically appeared to prepare the rice. After Linda left, Jack and Rick cut the chicken. Jim Quinney and Jack delivered the meals, and Rick and Janice stayed to finish cleaning the kitchen.
When all was done, the task was complete while always keeping social distancing and never having more than five people at the Church at a given time. Everybody did their part, but there is no question that the Holy Spirit was responsible for our success.
By Janice Stenzel
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St. Augustine
Outreach Ministry Team
Invites You To Attend...
The No Event –
EVENT
Outreach Tele-Fundraiser
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Please Plan to Participate!!!!!
Watch for a July Date!
The Outreach Ministry Team will be working with Pastor Anny to determine a date in July!
Four years ago, the St. Augustine Outreach Ministry Team developed a program for funding outreach ministries. This program included a way to encourage members to identify needs and ministries of their own. The Team has a grant process where any member can bring a grant request up to $500 to help support a ministry they have either created or work closely with.
The Team also makes grants for a variety of activities such as: The Gathering Inn, Kairos, Acres of Hope, RISE Against Hunger, St. Matthew’s Center and Living Water International to name a few. Money to support these ministries comes from our Easter and Christmas offering that is not designated for general funds and our traditional spring fundraiser.
This year, our the main fundraising event was going to be a Cinco de Mayo themed event in May. Due to the COVID-19 pandemic, this event was cancelled. Every ministry St. Augustine supports has been stretched significantly due to the COVID-19 pandemic. We cannot wait until restrictions are lifted that would allow us all to participate with a dinner event.
As a way to continue to raise funds for the various ministries that St. Augustine supports, the Outreach Ministry Team will host a virtual fundraiser complete with presentations about our outreach past and present and a live cake auction. The winners will receive their cakes that evening. The event will also include a virtual silent auction for a few fun and nice items.
The Outreach Ministry Team is working with Pastor Anny to determine a July date for this event. They are working on the final details for how to watch and participate. It will be very similar to the way you have participated in Sunday morning services.
Hopefully, by our July date, we will be able to gather in small groups. We would encourage you to consider putting together a watch party. Perhaps, the DOK, Brotherhood and Choir might hold a potluck viewing party? Maybe neighborhoods or groups might get together and include those who do not have access to all the internet tools.
Everything right now is fluid with what and how we plan this event. Our priority is to support these ministries. Please participate and be generous!
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While sheltering in place, a few of our fine St. Augustine chefs have been busy in the kitchen creating new and exciting dishes. They were kind enough to share their recipes along with photos for the Canterbury Tales.
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Lana Gartin's Homemade Pizza
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Lucy Martin's Parmesan & Gruyere Souffle
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Fred & Margie Buhler's Beer Can Chicken
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Lana Gartin's Homemade Pizza
2 cups sourdough starter discard
1 cup heated water
2.67 tablespoons olive oil
1.33 tablespoon honey or sugar
5 cups bread flour or unbleached, all purpose flour
2 teaspoons salt
1 teaspoon active dry yeast
In a stand mixer, combine sourdough starter discard, hot water, olive oil and honey. Add the flour, salt and yeast. Using a bread hook, knead the dough until a smooth, elastic dough forms. If the dough doesn’t mix easily, add a few more tablespoons of water to achieve this. Transfer dough ball to greased bowl. Cover with a lid or plastic wrap and allow to rise at room temperature until doubled in bulk, about six to eight hours. Move dough to lightly floured surface. Form into a round dough ball. Stretch dough ball into a large round and place on a greased pizza stone. Add topping. Bake on grill or oven at 475° until crust is crisp and toppings are cooked. 5-8 minutes.
Lana’s notes:
I baked the completed pizza on a stone on my grill for 10-12 minutes at 450 °. The tricky part is learning how to get the uncooked pizza dough off the wooden pizza peel and onto the stone without the whole thing becoming a mess! We put pizza sauce, black olives, artichoke hearts, mozzarella and Parmesan cheese on it. Next time, I plan to use corn meal on the peel so the dough slices off easier!
Lucy Martin's Parmesan & Gruyere Souffle
1 large souffle dish - 6 x 2 1/2 inches high
3 tablespoon butter
2 1/2 tablespoon flour
1 1/4 cups milk
4 cage-free, organic eggs
1/2 cup finely grated Gruyere cheese
1 cup finely grated Parmesan, plus more for the baking dish
Salt and freshly ground pepper
Pinch cayenne pepper
Freshly grated nutmeg
Preheat oven to 440°. Place a baking sheet in to warm. Brush the souffle dish evenly with melted butter, sprinkle with a little Parmesan.
Melt butter in heavy saucepan over low heat. Stir in flour, cook, stirring constantly, over a gentle heat 1 - 2 minutes. Remove from heat and gradually whisk in milk. Return pan to heat, whisk until it comes to a boil. Cover and simmer gently 3 to 4 minutes. Remove from heat.
Separate eggs. Place whites in a large bowl, making sure it is spotlessly clean and dry. Whisk the yolks, one by one, into the white sauce. Add both cheeses, season with salt, pepper, cayenne and a little freshly grated nutmeg. Stir over gentle heat for just a few seconds until cheese melts. Remove from heat.
Using clean beaters, beat egg whites with a little pinch of salt, slowly at first and then faster, until they are light and voluminous and hold a stiff peak when you lift up the beaters. Gently stir a few tablespoons of whipped whites into the cheese mixture to lighten it, then carefully fold in rest of whites with a spatula.
Using a light touch, scrape or spoon the mixture into the prepared souffle dish. The souffle can be covered in plastic wrap and frozen at this point.
Bake in the oven for 20 to 25 minutes for the large souffle. Reduce oven to 350° after 15 minutes. Serve immediately.
Fred & Margie Buhler's Beer Can Chicken
You can either use a beer can, punching three or four holes toward the top of the can, or a “ceramic beer can." We used the ceramic can.
1 4-6 pound whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can of beer (we used a light beer)
1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
2. Open beer can and take several gulps (make them big gulps so the can is half full). Or, poor 1/2 can of beer into the ceramic beer can. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Tie the legs together and tuck the wings back. Transfer the bird-on-a-can to your grill and place in the center grate, balancing the bird on its two legs and the can, like a tripod.
3. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill on, until the internal temperature reaches 170° in the breast area or 180° in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
(We cooked the chicken on a pellet grill, preheating the grill to 350°).
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Patti Carroz's Homemade
No-Knead Sourdough Bread
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John Redmond's Zucchini Noodles with Scallops and Pesto
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Patti Carroz's Homemade No-Knead Sourdough Bread
From the New York Times
It requires no kneading and four ingredients:
3 cups flour
1/4 teaspoon yeast
1 1/4 teaspoon salt
1 1/2 cups plus 2 tablespoons water
In a large bowl combine flour, yeast and salt.
Add 1 1/2 cups plus 2 tablespoons/390 millilitres water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Takes about 24 hours to make due to the 1/4 teaspoon yeast, hence slow fermentation.
Preheat oven to 500°. Also heat cast iron or Pyrex pan w/covers.
Bake mixture 30 minutes covered and 15 minutes uncovered.
See New York Times Easy No-Knead Sourdough bread video on YouTube.
Fun for families to make and delicious.
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John Redmond's Zucchini Noodles with Scallops and Pesto
Two Servings
2 medium zucchinis, spiral cut and coarsely cut (a couple of chops across the "noodles" to get them to a manageable length).
1/4 cup Pesto
2 or 3 tablespoons olive oil
1 shallot or small onion, coarsely chopped
1 clove garlic, minced
1/2 green bell pepper, sliced thin
1/3 cup sliced mushrooms
1-1/2 tablespoons dry white wine
1-1/2 tablespoons lemon juice
Salt and pepper to taste
1/2 lb Bay Scallops (the small ones)
2 tablespoons or more to taste Parmesan Cheese
Optional - Red Pepper Flakes
- In a large skillet on medium-high heat, saute onions and garlic until softened. Add green pepper and mushrooms. Saute until softened, about 3 minutes. Stir in wine, lemon juice and pepper to taste and bring to a boil. Add the scallops and cook 2 minutes. Add the zucchini and stir occasionally for 3 minutes to heat them through.
- Add the pesto and stir thoroughly. Put on plates and garnish with Parmesan cheese and red pepper flakes to taste.
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Camille Grabowski's
Bread Baker's Apprentice Bagels
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Chris Deering's Pork Chop Marinade
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Camille Grabowski's Bread Baker's Apprentice Bagels
Sponge
1 teaspoon (3g) instant yeast
4 cups (510g) unbleached high-gluten or bread flour
2 1/2 cups (567g) water, room temperature
Dough
1/2 teaspoon instant yeast
3 3/4 cups (482g) unbleached high-gluten or bread flour
2 3/4 teaspoons (20g) salt
2 teaspoons diastatic malt powder (9.5g) or 1 tablespoon dark or light malt syrup, honey, or brown sugar (see note below)
To Finish
1 tablespoon baking soda OR 2 tablespoons molasses (I prefer)
Cornmeal or semolina flour for dusting
Sesame seeds, poppy seeds, kosher salt, re-hydrated dried minced garlic or onions
Day 1
Sponge:
To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the counter top.
Dough:
1. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough.
2. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour - all ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 81°. If the dough seems too dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.
3. Immediately divide the dough into 4 1/2 ounce (128g) pieces for standard bagels, or 2 1/2 ounces (71g) for mini bagels. Form the pieces into rolls.
4. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes
5. Line 2 sheet pans with baking parchment and mist lightly with spray oil. (Bakers spray works best for the pans). Proceed with one of the following shaping
‘
methods:
Method 1:
Poke a hole in a ball of bagel dough and gently rotate your thumb or forefinger around the inside of the hole to widen it to approximately 2 1/2 inches in diameter (half of this for a mini-bagel). The dough should be as evenly stretched as possible (try to avoid thick and thin spots).
Method 2:
Roll out the dough into an 8-inch long rope. (This may require rolling part of the way and resting if the pieces are too elastic and snap back, in which case, allow them to rest for 3 minutes and then extend them again to bring to full length). Wrap the dough around the palm and back of your hand, between the thumb and forefinger, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.
6. Place each of the shaped pieces 2 inches apart on the pans. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Refrigerate overnight.
Day 2
1. Preheat the oven to 500 ° F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda (and optionally, a few tablespoons of molasses or barley syrup). Have a slotted spoon or skimmer nearby.
2. Remove the bagels from the refrigerator. Check to see if the bagels are ready for boiling by using the
“
float test." Fill a small bowl with cool water. The bagels are ready when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, dry it off and proceed to the boil. If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats
3. Gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil for another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle parchment-lined sheet pans with cornmeal or semolina flour. (If you decide to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface). If you want to top the bagels, do so as soon as they come out of the water. You can use any of the suggestions in the ingredients list or a combination.
4. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 7 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180°). After the rotation, lower the oven setting to 450 ° F and continue baking for about 7 to 8 more minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.
5. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.
Cinnamon Raisin Bagels: For cinnamon raisin bagels, increase the yeast in the final dough to 1 teaspoon, and add 1 tablespoon of ground cinnamon and 5 tablespoons of granulated sugar to the final dough. Rinse 2 cups of loosely packed raisins with warm water to wash off surface sugar, acid, and natural wild yeast. Add the raisins during the final 2 minutes of mixing. Proceed as directed, but do not top the bagels with any garnishes. When they come out of the oven and are still hot, you can brush the tops with melted butter and dip them in cinnamon sugar to create a cinnamon-sugar crust, if desired.
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Chris Deering's Pork Chop Marinade
1/2 cup olive oil
1/4 cup lemon juice freshly squeezed
1 tablespoon garlic minced
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/3 cup brown sugar
2 teaspoons dried Italian seasonings
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1 teaspoon black pepper
- Place all ingredients in a large bowl or resealable gallon-sized bag.
- If using a bowl, whisk to combine ingredients. If using a bag, seal the bag and shake to combine the ingredients.
- Add 2-3 pounds of pork chops, then marinate for at least 1 hour, or up to 12 hours.
- Proceed with cooking method of your choice.
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St. Vincent de Paul Dining Room
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A group of volunteers from St. Augustine Church regularly serves meals at the St. Vincent de Paul Dining Room the third Thursday of each month. They work from approximately 9:15 a.m. until 1:45 p.m., preparing, cooking and serving a warm meal for those in need. Approximately two to three hours of standing are involved. All food is provided, and no cooking experience is needed.
Due to the coronavirus shelter-in-place restrictions, St. Vincent de Paul closed their kitchen and dining room for the months of April and May.
St. Vincent de Paul will be opening again in June to serve people. The volunteers will prepare a meal, place it in a brown bag, and Supervisor John Mayne, will be passing out the lunches.
The time for the volunteers to serve is 9 a.m. to 12 noon. Our volunteers for June 18
th
are Jack Dillon, John Redmond and Kathy Jordan.
Volunteers include Jack Dillon, John Redmond, Deidre and Rob Shonk, Catherine Beckman, Jim and Stephanie Tilton, Jim and Carla Dolislager, Rick and Janice Stenzel, Steve Broce and Kathy Jordan.
Please contact Rob Shonk if you are interested in working in this important ministry:
robshonk1976@hotmail.com or 916-599-1218
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Planning a Virtual
Pathways Pilgrimage
2020
Hello...from Shelby Larkey!
I am writing to ask for YOUR help and support.
Photo on the left - 2019 Pathways
What is Pathways?
This is a youth-led program for young people between the 7
th
and 12
th
grades (for the 2020-21 school year). It is a wonderful way to learn and grow in community and faith, while exploring different facets of social justice and ministry.
Pathways 2020, a Virtual Pilgrimage
As youth in the Episcopal Diocese of Northern California, we are called to join together and learn about supporting current communities and our history, while exploring relationships with our faith. We have done that for the last few summers through a week-long Pathways Pilgrimage.
Due to COVID-19, it was decided that an in-person Pathways Pilgrimage is not safe. To maintain and build our community while continuing our educational and spiritual journey, we will be meeting throughout the summer for a virtual Pathways through Zoom and social media. This summer, our theme will continue to explore various social justice topics, but will center more around taking care of ourselves!
What do we need from you?
We are excited to plan and offer a virtual Pathways program this year, but we need YOUR help!
We need to get the word out to past and future participants of the Pathways Pilgrimage.
Please share this information with your congregations!
Please fill out this survey
if you would like to learn more about summer of 2020 Virtual Pathways. We would like to gather contact information and interest levels as we plan. All youth from 7th grade and up are invited to join us, even if you have not been on a previous Pathways trip!
Please do not hesitate to e-mail or call me if you have any questions.
Thank you for your support.
Shelby Larkey
(916) 807-0880
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Youth Co-op News!
We look forward to announcing the next date when we return to our normal scheduling!
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More Godly Play will resume when we return to our normal activities!
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Make sure you are getting all of the information about Sunday School. Log on to our Shutterfly website where we can communicate and safely share photos.
staugustiness.shutterfly.com
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Dear Sunday School Students,
Missing you all.
We are looking forward to worshiping in person. Check your Shutterfly for weekly links to Godly Play lessons or St. Augustine Facebook page.
Please feel free to reach out to Natalie at
mommy.cooper1@gmail.com or Kara at
ksdiaz22@gmail.com if you have any questions or need assistance. We are so fortunate to have our Church community and want to make sure our kiddos know we are here for them.
Natalie and Kara
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The Daughters of the King at St. Augustine focus on prayer, service and evangelism. Members provide support to Acres of Hope, a faith-based renewal center, St. Luc Episcopal School in Haiti and The Gathering Inn.
Service also has included helping the Brothers of St. Andrew with the Christian Men’s Conference, Bingo Spaghetti Night and other events, such as Kairos prison ministry and the RISE Against Hunger food-packing project. They also pray for our clergy and other members or friends who request spiritual support.
Carol Ann Hackley, DOK president, invites interested women to attend meetings and become involved. When Church services resume, the Daughters will meet at 11:30 a.m. on the second Sunday of every month.
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Brotherhood of St. Andrew
The Brotherhood of St. Andrew holds its regular monthly meetings at 9 a.m. in Canterbury Hall the fourth Saturday morning of the month and include breakfast. During this time of restrictions, due to the
coronavirus, the Brotherhood is observing social distancing and holding its meetings via Zoom.
Our next meeting will be Saturday, June 27
th at 9 a.m. All scheduled events for 2020 have been postponed. At the next couple of meetings, the Brotherhood members will be discussing different options for conducting fundraising projects via Teleconferencing.
"Even if you are not a member of the Brotherhood, and just have an interest in what we do, you are welcome to join us for a Zoom meeting," said Rob Shonk, Director. If you would like to learn more about the Brotherhood of St. Andrew, please contact Rob, Secretary John Redmond or Treasurer John Quigley.
robshonk1976@hotmail.com
jcred40@gmail.com
jjquigley28@gmail.com
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June 2
Elliana Titley
June 3
Fernando Sandoval
June 4
Amy Quinney
Camille Grabowski
June 7
Ashley Booker
June 8
Gersson Bran
Barbara Laughlin
June 10
Nathan Cochenour
June 12
Bill Rush
June 13
Jim Tilton
June 16
John Marum
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June 19
Collin Cooper
Don Dearing
June 20
Janice Stenzel
Kristen Cichocki
June 21
Alice Doyle
June 24
Louise Weston
June 25
June Meredith
Greg Cichocki
June 27
Joan Buckmaster
June 28
Reg Underwood
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June 1
Rick & Melissa Lovin
June 6
Wayne & Karen Hardage
June 10
Jon & Laura Titley
June 17
Bill & Paula Schloetter
June 20
Rich & Rhonda Wampler
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June 21
Matt & Kara Diaz
John &
Sarah Carroz
June 25
Ian & Louise Weston
June 28
Steve & Sharon Mershon
John & Kathleen Quigley
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Contact Information
Lead Pastor
The Rev. Tom Gartin
916-300-5980
tom@staugustineepiscopal.com
Please contact Fr. Tom for pastoral emergencies.
Associate Priest
The Rev. Maryellen Garnier
916-409-5687
maryellengarnier@yahoo.com
St. Augustine of Canterbury Episcopal Church
A Safe Place for People Seeking God
1800 Wildcat Boulevard
Rocklin, CA 95765
916-435-9552
email: staugustine@staugustineepiscopal.com
www.staugustineepiscopal.com
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Volume 10 No. 6 June 2020
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