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Dear Church Family,
This past month has been such a meaningful time in the life of our congregation. We have explored how we can manage our financial resources and truly experience simplicity, generosity, and joy. And we have responded to all that we have learned by setting personal goals and making commitments. The last two Sundays, we consecrated our commitments of giving for God's work through our church.
If you have already made your pledge for 2019, thank you. If you have not yet had an opportunity to do so, it's not too late. Simply drop your Pledge Card in the mail, bring it by the church office, or put it the offering plate during any worship service. If you need another card, extras are available in the church pews.
We are grateful for your financial support of our church. Your giving in the coming year will make a difference in the lives of children, youth, and adults in our church, as well as in the lives of people everywhere we are in mission and ministry in the world.
Please plan on joining us this Sunday for one combined worship service at 10 a.m. followed by our Parish Thanksgiving Brunch! I am looking forward to seeing you all there.
Blessings,
Rev. Emily+
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Come check out the Christmas attic sale!
Friday Nov 16 from Noon to 6pm and Saturday Nov. 17, 9am to 1pm
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Sunday, November 18 we will have one service all together at 10:00 to celebrate our commitment to Saint Peter's in the year ahead. A catered lunch will follow the service. If you haven't signed up on the sign up sheet in the foyer and you plan to attend please email kyra@stpeterspoolesville.org so we can get accurate numbers for the caterer. Everyone is welcome to join us!
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WUMCO Walk & Oktoberfest is cancelled! The Commons are too wet to host a good event. The Basket Auction will be held in Town Hall during the Annual Holiday Lighting event on Friday, December 7th.
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CHRISTMAS ATTIC
Get in the Holiday spirit and come help at the Christmas Attic and then shop when we open on Friday at Noon. We can always use last minute help all day Thursday and Thursday evening and Friday morning as we get ready. Sale is Friday from Noon to 6pm and Saturday 9am to 1pm. WUMCO and cleanup follow. We can use lots of help at the sale and especially for cleanup! Contact Barbara A if you can volunteer: bkandreassen@comcast.net . HO HO HOpe you can come!
- PECANS have arrived! Prices are the same as last year: $12 per pound for mammoth halves and the baking pieces
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Advent wreath making on December 2 between the services. Bring wreath form if you have one, and any greenery you have available. We'll have extras of both to provide if needed! Please bring a donation (suggested about $10) to cover wreath making supplies.
- Advent Sunday Suppers! As the days grow shorter and the nights get longer, we will gather together to prepare our heart and minds to welcome Christ into the world. Join us for a potluck supper and Advent devotions and activities for all ages. Families are especially welcome!
- The Christmas Pageant is coming soon! We'd love to have your child(ren) participate again this year! The following are important dates & times:
Sunday, December 2, 2018 @11:30 Rehearsal
Sunday, December 9, 2018 @11:30 Rehearsal
Sunday, December 16, 2018 @11:30 Rehearsal
***Pageant*** Sunday, December 23 during the 10:30 service
Please let Sarah Vandersea know if your child(ren) will be participating by Wednesday, November 28 to allow prep time. svandersea@stpeterspoolesville.org
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Local Artist Shannon Roderick has designed Christmas ornaments for St. Peter's! Preorders will be taken now through December 2nd. Samples will be available to view at the brunch after church today. This is a fundraiser for St. Peter's, and ornaments will be available for $15, or $18 for personalized design on the back.
- Independent Order of Odd Fellows annual Christmas dinner for seniors, widows, widowers and orphans is on December 1 from 12:30-3:30 pm at Memorial UMC. Please RSVP by November 23 to Richard Norwood (301) 943-6845 or to Spencer Schmidt (301) 349-2057.
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Please Pray for Members and Friends of our Parish:
Mary White Lok, Sam Hardwick, Chris Rabida, Berry Thompson, Winsome Brown, Lana Ragazinsky, Thomas Lee II, Beth Watt, JoAnn Fox
Pray Those in our country's Armed Forces:
Nathan Rolls, Simon Brown, William Stamm,
Happy Birthday:
Thomas Lee, Brooke Hamm, Hannah Dowdy, Bruce Kirby, Brent Jacobs, Rachel Tjornehoj
In the Diocese:
Angus Dun Committee
Pray for all travelers
Pray for our national life and all of God's blessings (Thanksgiving Day - November 22)
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November 18, 2018 - The Twenty Sixth Sunday after Pentecost
10:00 a.m. Service
Eucharistic Minister - Sandy Steele
Lectors - Alison Romano, Joel Tjornehoj
Ushers - Andy Romano, Megan Lane-Cull
Acolytes - Micah Singh, Penelope Singh
Vestry Greeter - Sandy Steele
Daniel 12:1-3
Psalm 16
Hebrews 10:11-14 (15-18) 19-25
Mark 13:1-8
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Welcome to St. Peter's recipe corner!! Each week, a parishioner's favorite recipe will be featured here. If you like it, please let us know. If you would like to share some of your favorites, please put it in the box on the table in the narthex or e-mail it to Carole Bailer at bailers@verizon.net. This week's
recipes come from Carole Bailer and Jane Horvath.
Sweet Bacon Crackers (Carole Bailer)
Ingredients
32 Town Club Crackers
8 slices of raw bacon, cut into quarters
1-1/2 Tablespoons Cayenne Pepper flakes
1/3 cup brown sugar
Directions
1. Preheat the oven to 275 degrees.
2. Line a large cookie sheet with parchment paper.
3. Arrange the club crackers in a single layer on the cookie sheet.
4. Crush the cayenne pepper in a Ziploc bag, and mix with the brown sugar.
5. Top each cracker with a slice of bacon. Sprinkle with the brown sugar/cayenne pepper mix.
6. Bake for 1 hour. The crackers can be served hot or cold.
NOTE: If you want the more a little more heat, increase the cayenne pepper to 2 tablespoons.
Crab Pie (Jane Horvath)
Ingredients
1 pound fresh crabmeat
1 cup milk
4 tablespoons flour
½ to ¾ cup thinly sliced onions
2 unbaked pie shells
2 cups shredded Cheddar cheese
2 eggs, beaten well
2 cups shredded Swiss cheese
1 cup mayonnaise
2 tsp. Old Bay Seasoning
Directions
1. Remove any pieces of shell from crabmeat.
2. Sprinkle flour over the crabmeat and set aside.
3. Bake pie shells for 7 minutes at 350 degrees.
4. In a bowl, combine eggs, mayonnaise, milk, onion, crab and cheeses.
5. Crush the cayenne pepper in a Ziploc bag, and mix with the brown sugar.
6. Pour into pie shells.
7. Bake for 35 minutes at 350 degrees or until set.
This can be frozen after cooking.
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Here's what's happening at St. Peters!
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