Calling Gracious Organized Friendly People 

to Lead Our Hospitality Team 2018!

We are off to a terrific start!  Thank you!

Sue Burr- March

Robin and Ahmed - April

Karen Baigrie- May

Linda Peltzman- June

??- July

Sharon Adams - August

Charles and the Youth - where needed

We're trying something new, and inviting all members and friends to sign up 2-3 times for set-up or clean-up plus snacks.  Sign-up sheets are on the bulletin board!  The hospitality team leader of the month will teach new folks how to make coffee etc.  This will be fun! If you're thinking of leading a month,  Yes, you can co-host with a friend!  

             To volunteer to lead a month, click HOSPITALITY

This year we had a flood of winter Meyer lemons (thanks to Koren and Frankie!)  A lot of them got turned into preserved lemons through salt curing, and now they're making their way to our produce table, where your donations benefit the Justice Garden.  Since many of you probably haven't cooked with preserved lemons before, here's a recipe to start you off.  This has been adapted from a Florence Fabricant recipe in the New York Times.

Moroccan Chicken Tagine with Olives and Preserved Lemon

Ingredients

Preparation

1. Rub chicken with 1 tsp salt and 2 T olive oil, cover, refrigerate and marinate 3 to 4 hours.
2. Heat 1 T. oil in heavy skillet or dutch oven. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 10 minutes, then add garlic, ginger, paprika, cumin, turmeric and the ground pepper (or chili flakes) to taste. Saute gently another 5-10 min.  Transfer to a tagine, if you are using one, or leave in the skillet. Add cinnamon stick.
3. Put chicken on onions. Scatter with olives (use more if you like olives). Quarter the preserved lemon, remove pulp, rinse the rind and cut it in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.  Taste, and if you need salt, use some of the lemon pulp.
4. Cover tagine or skillet. Cook over low heat about 45 minutes, until chicken is done. Scatter parsley on top.
5. Serve with plain couscous, or rice.

It was excellent! The teens representing local public and private high schools were amazing and inspiring. They were intelligent, articulate, knowledgeable, passionate and raised razor-sharp questions. Jared Huffman lent his well-honed skills, depth of experience and competency in facilitating the discussion.  Representatives were present, also, from Moms Demand Action, the Brady Campaign, Students Demand Action and Beyond Differences.

 

This senseless suffering brought about by guns is being effectively confronted by this youth led movement. I have faith it will continue to appeal to citizens' common sense and outrage at what has been allowed to happen in this country. The Republicans will be motivated, if for no other reason than self-interest, as they experience the chill awaiting them at the ballot box. Cherishing guns at the expense of our children's lives is being called what it is ....disgraceful and intolerable. The absurdity inherent in the notion that we are "protecting our freedom" by making assault rifles and guns massively available is being unmasked for what it is....a cynical ploy to fill the pockets of the NRA and fellow travelers. Truth to power, by these young activists and others, is loud and getting louder. Thank God!

 

 

Is mission a one-way street? Not to people in Denver Presbytery or the Presbytery of Zimbabwe of the Uniting Presbyterian Church in Southern Africa (UPCSA). These two presbyteries have been faithful witnesses to the unity of the body of Christ for more than a decade, despite the nearly 10,000 miles between them.

This partnership grew out of the commitment of a Denver couple's desire to assist a school in Zimbabwe. Gradually, local churches began to support those efforts. Denver Presbytery helped to facilitate a discussion to determine how this relationship could honor the gifts of people in both places.

To read the full article click here.