August birthdays and anniversaries

August Birthdays and Anniversaries

Each month we recognize the birthdays and anniversaries of our church members. Here are the ones for the month of August.

Birthdays

9 — Helmut Kloos, John Moseley

11 — Landry Reynolds

12 — Devon Wright

16 — Ron Perry

17 — Samantha Earl

20 — Tess Hayden

24 — DayJu Ramirez

25 — Arville Earl

29 — Sally Garcia

Anniversaries

14 — Sue & Spence Hipp

26 — Eileen & Sib White

July birthdays and anniversaries

Each month we recognize the birthdays and anniversaries of our church members. Here are the ones for the month of July.

Birthdays

1 — Kyrie Oneal

3 — Carli Morgan 

7 — Joanne Cox

9 — Erin Hinojosa, Mike Powers-Smith

10 — Janice Shorgo

11 — Kristen White-Barrett

16 — Marge Kelly

19 — Bobbie Vivian

21 — Amy Richardson

22 — Bryan Clark

23 — Maggie Dutton

28 — Jack Jackson, Devin & Deshawn Ruffin

29 — June Supersad

30 — Susan Chavez, Carolyn Evans

31 — Al Evans   

July anniversaries

8 — Tony & Stacy Fazio

21 — Bobbie & Ron Vivian

31 — Thomas Russell & Elizabeth Davis-Russell

eNews to go on summer publication schedule

eNews summer schedule graphic

During July and August, eNews will publish every other week instead of weekly. The summer publication schedule (and deadlines) are listed below:

  • July 3 (deadline 10 a.m. Tuesday, July 2)
  • July 18 (deadline 10 a.m. Wednesday, July 17)
  • Aug. 1 (deadline 10 a.m. Wednesday, July 30)
  • Aug. 15 (deadline 10 a.m. Wednesday, Aug. 14)

Conversely, there will be NO eNews on these dates: July 11 and 25, Aug. 8 and 22.

If you aren’t currently receiving our eNews publication and would like to, contact Lisa Boyles (lisamboyles12@gmail.com) to be added as a subscriber.

Our normal weekly publication schedule will resume on Thursday, Aug. 29 (deadlines at 10 a.m. Wednesday). Please send articles and photos for eNews to Lisa Boyles at lisamboyles12@gmail.com.

Thank you.

Vacation Bible School: Fruits of the Spirit

9 a.m. to noon July 8-12

Join us for Vacation Bible School at Community UCC, for children ages 4 through sixth grade. This year we will use Fruits of the Spirit curriculum created by Global Ministries. We will explore God’s presence in the Caribbean.

Each day the children will be learning about a fruit of the spirit, a Biblical character who exemplifies that value, a different country, and what life is like there in the words of children who live there today. We will also have snacks, have some play time, sing, and make crafts.

Contact the church office to register — 559.435.2690.

June birthdays and anniversaries

Each month we recognize the birthdays and anniversaries of our church members. Here are the ones for the month of June.

Birthdays

3 — Penny Carroll

8 — Clay Pressley

9 — Virginia Virag

12 — Sam Mahtab

13 — Laurie Tidyman-Jones

16 — Jacque Garcia

17 — Sean Carlson

18 — Annie Van Patten

22 — Steve Reynolds, Ron Vivian

23 — Georgia Sisson

24 — Jazmyn Wall

Anniversaries

13 — Helmut & Diana Kloos

18 — Sharon Powers & Mike Smith

21 — Anne & Don Simone

Zion beerock recipe

100_4150~ Recipe of Helen and Mollie Lust, provided by Eileen White

Dough:

  • 1 cup water
  • 1 cup milk
  • 1 ½ packages dry yeast
  • ¼ cup of sugar
  • ½ tablespoon salt
  • 1 egg
  • Approximately 5 ½ cups of flour

Scald milk; add sugar, salt and oil. Cool. Dissolve yeast in lukewarm water. Add to the milk, then add beaten egg. Add 3 cups of flour and beat until smooth. Add remaining flour and knead well.

Let rise until double in bulk, approximately one hour. Punch down and divide dough into 1-lb. Balls. Let rise again until doubled. Roll out and cut into 6 portions.

Filling:

  • 8 cups of ground chuck roast, roasted and prepared with bay leaves, onion, salt, pepper and garlic
  • 2 onions (1 cup sauteed)
  • 1 ½ to 2 heads of cabbage (8-10 cups sauteed) or more if preferred
  • Salt and pepper

Ground beef may be used or added if desired. With a little oil in Dutch oven, saute shredded cabbage and chopped onions. Do not brown or overcook.

Mix ground chuck roast and cabbage-onion mixture. Season with salt and pepper and cool. Place ½ cup filling on each section of dough. Bring 4 corners together and pinch seams well. Turn upside down on a greased flat pan.

Set in a warm place to rise from 15-20 minutes. May brush with egg wash to make a nice golden brown top. Bake at 350-400 degress for 20-25 minutes. Makes about 20 beerocks.