As I drive up and down Black Rock Turnpike, I am privileged to watch the spread of fall along the way. I love fall. I love the beautiful yellows, oranges, and reds of the season. I love the reintroduction of long sleeves and sweaters and having fires in the fireplace. I love the cool nights that make sleeping such a joy.
This season of change brings in me a reminder to be thankful in my life. I am reminded of the beauty of God in our world. I am also reminded that with a pandemic raging, with divisiveness at large and violence in our world, it can be difficult to feel grateful and to find the beauty in the world. Yet when we take the time to slow down, to breathe, and to just notice the reliability of the seasons, we are reminded of the constancy of God in our world.
It can bring much in the way of stress relief if we take some time each day to find those things for which we are grateful and to lift those up, give thanks, and to thoroughly enjoy those things. It reminds us that even when all seems stressful and bad, our lives do not have to mirror that.
Remember you may always join us on a Sunday morning for worship. Though we are all still social distancing, church activities continue with very limited in-person worship in our church hall on Sunday mornings and unlimited Zoom worship that appears on our YouTube page later in the day. If you are interested in joining us for worship, we meet at 10 a.m. During Covid-19 we do need RSVPs for Sunday morning worship by calling 203-261-2527 or emailing firstname.lastname@example.org. For Zoom worship, you may join on Sunday mornings by following the link on our website at eastonchurch.org.
If you are interested in seeing our historic church building, please contact the church office and we will gladly take you over to the church. Or come to worship and we will give you a tour following worship! Here is a favorite recipe submitted by the March family.
Watermelon and Cucumber Salad
1 English cucumber
1 small round watermelon
1 block feta cheese (5-8 oz.)
1 tsp olive oil
2 TBSP fresh basil leaves
2TBSP fresh mint leaves
Black pepper (optional)
1. Holding cucumber lengthwise, slice off long edges, then cut remainder into 1” cubes.
2. Cut watermelon into 1” thick slices, then cut each slice into 1” cubes.
3. Cube feta into ½” pieces.
4. Transfer cucumber, watermelon, and feta into large bowl and toss lightly.
5. Drizzle olive oil over salad.
6. Chop basil and mint. Sprinkle herbs over salad. If desired, sprinkle black pepper over salad.