I absolutely love the fall and as I write this I sit looking at a beautiful tree outside my window changing from green to a bright vibrant yellow, and I am reminded that perhaps this is the time to think about changes that we have been putting off in life.

Perhaps, as we pull out those comfy sweaters and sweatshirts, we should take the time to contemplate those major life decisions we have been putting off and to embrace the change that God is bringing into our lives. Embrace the season of change this week and see where God is leading you next. Please enjoy one of our favorite fall recipes!

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 the Covid-19 pandemic, we do need RSVPs for Sunday morning worship by calling 203-261-2527 or emailing cchurcheaston@gmail.com. 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 from our Church Family and Friends.

Cranberry Chutney

Submitted by: Caren (Connecticut)

Heat 1 tablespoon of olive oil in a saucepan.

Sauté 2-3 teaspoons of minced fresh ginger with 2 large minced garlic cloves in the oil until they soften.

Add 2 cups of fresh cranberries, ½ cup pure maple syrup (or honey), ½ cup fresh squeezed orange juice, 1½ tablespoons grated orange zest, and 1 tablespoon of cider vinegar.

Cook for about 10 minutes on medium heat until most of the cranberries have burst, and mixture has thickened.

Serve as a side dish or on a whole wheat baguette or Melba toast spread with goat cheese, and topped with the chutney.

This will keep in the refrigerator for about one week.

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