We’re gathering again for Action Wednesday (formerly, the AWed potluck), now meeting on Zoom, on the second Wednesday of each month, from 6 to 8 pm.  Sign in at https://zoom.us/j/95542653459?pwd=eE9IRUFWZ294Yk9wemRXWUNIdUNxQT09.  The passcode is ActionWed.

On June 8, we begin at 6 pm, with music curated around our monthly Soul Matters theme, Celebrating Blessings.  Review this month’s playlist, curated by Music Director Renea Brown, at https://tinyurl.com/CelebratingBlessings.

Listen while cooking and eating dinner, camera on or off.  For a shared food experience, you may want to try our easy shared recipe this month, a ratatouille sheet pan dinner, seen below.

At 6:45 pm, we’ll have a chalice lighting and some activities, and at 7 pm, we’ll break out into small groups and committees.  All are welcome, whether or not you are currently part of a committee.  

Sign in at https://zoom.us/j/95542653459?pwd=eE9IRUFWZ294Yk9wemRXWUNIdUNxQT09.

Groups scheduled to meet during the June Action Wednesday gathering:

• Sunday Services Committee
• Justice Update
• if your group would like to meet on Zoom, and maybe attract some refreshed interest, contact Pastor Isabel, at pastor@uufm.net, to reserve your AWed breakout room.

Try our shared recipe, below.  You may choose to prepare it with others who attend (it’s not required), or try it anytime during this month of blessings.   

June shared recipe:

Ratatouille sheet pan dinner

The simple blessing of fresh, summer vegetables and herbs, slow-roasted in olive oil.  In this version, you may choose to add your favorite sausage, or not.  Lovely served over a bed of creamy polenta or brown rice, or serve with salad and crusty bread.

Ingredients:

• • 1/2 onion, sliced
  • 1 sm zucchini, sliced abt 1/2 inch
  • 1 sm yellow squash, sliced abt 1/2 inch
  • 1 sm eggplant, sliced abt 1/2 inch
  • 1 cup cherry or grape tomatoes, halved
  • 2 garlic cloves, grated; or 1/2 tsp garlic powder
  • 1/3 cup olive oil
  • 1 Tbs fresh basil, or 1 tsp dried basil
  • 1 Tbsp fresh thyme, or 1/2 tsp dried thyme
  • salt to taste
  • 20 oz whole Italian sausage (turkey, chicken, pork or vegan) optional

Preparation:

Heat oven to 400 degrees.  Spread onion, zucchini, yellow squash, eggplant, tomatoes and garlic on a rimmed baking sheet or shallow 13 X 9 baking dish.  Drizzle with 1/3 cup olive oil, sprinkle with salt and thyme.  Toss until evenly coated.

Nestle the sausages into the veggies.  Bake for 40 minutes until the vegetables are very tender and the sausage is browned.  There will be juice, so be careful removing from oven!

Sprinkle with fresh basil.  Serves 6.

There is a beautiful saying, “cooking is love made visible.”  The act of cooking is not only preparing food to eat, but providing nourishment made richer by the love and intention given by the preparer.  Take a few extra moments to set a calming environment, clear your mind and think lovingly of those who will be eating this food, including yourself.