Chimes August 2024

We are thrilled to offer EfM at St. John's this fall!

Education for Ministry (EfM) is an Episcopal program that offers a unique opportunity to explore your faith in a structured, yet flexible environment. While the program spans four years, participants register for one year at a time, allowing flexibility in their commitment. Each year covers a specific area of study: the Old Testament, the New Testament, Church History, and Theology, Ethics, and Interfaith Encounter.

The heart of the program is a method of Theological Reflection (TR), through which you are invited to consider where God is present in your life, and to wrestle with meaningful questions in a supportive community. Certified mentors guide the group, fostering discussion rather than instruction, making it accessible to those with or without Bible study experience.

Why join EfM? Beyond gaining a deeper understanding of your faith, EfM helps you see your role within the community of saints more clearly. You’ll explore your spiritual journey, address doubts, and engage in discussions that reveal shared questions and uncertainties. It’s not traditional Bible study or group therapy; it’s an exploration of faith that encourages personal reflection and spiritual growth.

With weekly readings and seminars, EfM requires commitment but promises rich rewards. If you’re ready to deepen your spiritual life and connect with others on a similar path, EfM offers a transformative journey facilitated by experienced mentors, Chris Palmer and Lori Wilson.

Click here for more information about EfM at St. John's. In addition to Chris or Lori, feel free to speak with Cindy Taleb, Kirk Mason, Laura Rawlings, or Rev. Lisa, who have all been participants.

Come and see us at the Ministry Meet n' Greet on September 8th!

Mark Your Calendars

Sunday, September 8 - A New Program Year Begins!

• Blessing of Backpacks, Students & Teachers
• All Formation Programs begin! Be sure to register for the 2024-2025 year by clicking here.
• Festive "beefed up" coffee hour after the 10am service - bring something yummy to share!
• Casual Ministry Meet & Greet at coffee hour. If you participate in any of St. John's ministries and will be available to represent your group at the meet and greet, please contact Laura Rawlings in the parish office. We promise there will be no planning meetings, booths, balloons, tables, etc. - just sharing the joy of our ministries with all our wonderful new and returning parishioners!

Sunday, October 6 - Blessing of the Animals

Saturday, November 2 - Speaker: Delia Chiaramonte, MD

Delia Chiaramonte, MD, author of Coping Courageously: A Heart-Centered Guide for Navigating a Loved One's Illness Without Losing Yourself, will be our guest on Saturday, November 2. Stay tuned for details and registration, but please save the date for this powerful workshop.

This month's recipe is offered by Ms. Laura Rawlings, our wonderful parish administrator. She writes:

This recipe is from the New York Times. It is a great make-ahead dish and can be served hot, cold, or room temperature.

Citrusy Couscous Salad with Broccoli and Feta

Yield: 4 servings

Ingredients

• 1 small navel orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces (see Tip)
• 1 lime, juiced (about 1 tablespoon)
• 2 teaspoons honey
• ½ teaspoon ground cumin
• Kosher salt
• 2 tablespoons olive oil
• 2 scallions, thinly sliced
• 1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
• 1½ cups pearl couscous
• 1 medium head broccoli (about 12 ounces), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups total)
• ½ cup crumbled feta
• ¼ cup unsalted, dry roasted pistachios, roughly chopped
• ¼ packed cup fresh mint, basil or parsley, finely chopped
• Freshly cracked black pepper

Preparation

Step 1: To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.

Step 2: In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.

Step 3: Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.

Important: If you are making this in advance, add the toasted pistachios close to serving time.

Tip: I have made this substituting a can of chopped mandarin oranges for the naval orange. I added the liquid from the mandarin oranges to the dressing. Also, I have substituted goat cheese for the feta.

* * *

Have a recipe to share? Join the fun and send it to communications@stjohnslarchmont.org. Yours just might be the next Recipe of the Month!

Likewise, your photos and news from your ministries are always welcome. Please forward your submissions to communications@stjohnslarchmont.org. Let your ministry's light shine through Chimes!