Grace Church Announcements for the Second Sunday after Pentecost: Third Sunday 25 June 2017

Sunday, 6/25Holy Eucharist, 8 & 9:30 a.m. Finance Committee meets following 9:30 a.m. service; Information: Wayne Sabin,

Monday, 6/26, Special Vestry Meeting, 6:30 p.m. The Vestry will meet to consider a proposal they are expecting to receive from prospective tenants.

Wednesday, 6/28, Holy Eucharist, 7 p.m.

Thursday, 6/29, The Choir, part III, 7 p.m.: Viewing and Discussion led by Tomaso Collik-Migliaccio.

Sunday, 7/2, Holy Eucharist, 8 and 9:30 a.m. N.B. Parish Office will be closed for 7/4, Independence Day holiday. Lucia Sharapoff, our parish administrator, will be on vacation this week.

Extending Grace

Garden of Grace/Inch by Inch Young Gardeners: Please be in touch with Sunday Pittman if you and your children/grandchildren can help with our garden. Sunday Pittman,

A Note from Kathy Waugh: The Wardens and Vestry will be working closely with the Diocese as we establish the steps needed to begin our journey. Please keep us and the parish in your prayers.  Copies related to communications and information from the diocese will be on the table in the back of the church.

A Message from Tara Perrien:  If you would like to offer special music for the offertory or communion this summer, kindly contact Tara Perrien, giving her advance notice as to music and dates. Email:


Grace Food Pantry, date for July is 22 July, 10 a.m.-2 p.m.. Volunteers will be needed for receiving food the Thursdaypreceding, 7 a.m. – 1 p.m. (N.B. Because of food delivery, our Saturday in July departs from our normal third Saturday.)

7/23-7/27: Diocesan Choir Camp: Church of the Advent, Cape May, for singers Grades 5-12; $400/camper with some scholarship funding available.

Trip to Brandywine River Museum: Please be in touch with Mother Jane if you would like to join her for Andrew Wyeth: In Retrospect, a special exhibit of over one hundred of Andrew Wyeth’s finest paintings and works on paper to mark the 100thanniversary of his birth. 

Green Tip [Mother Jane]

The organization Save the Food reports: 40 percent of food is wasted in the U.S.; 90% of us throw food away too soon; the average person tosses 300 pound of food away each year; a four-person family wastes $1,500 on tossed food each year. Trashing one egg wastes 55 gallons of water. Its web site ( has many tips for all of us. Its section “Five Ways to Revive Food” suggests: “Don’t give up on that droopy celery just yet. Often a quick fix in the kitchen can transform would-be throwaways into healthy, hearty meals. Yes, even if it’s a bit stale, burned, or questionably seasoned. So, before throwing it in the garbage pail (or better yet, the compost pile) — use one of these tips to extend the life of your food, and cut down on waste.

Wilted: A quick soak in ice water for 5 to 10 minutes is often enough to reinvigorate wilted veggies. Bendy carrots will straighten right up, lettuce will crisp, and limp broccoli will find its strength again. And even if they can’t be restored, some veggies you intended to eat raw — carrots, celery, and greens — can still shine in a cooked dish.

Stale: Toast stale chips and crackers for a minute or two in a regular or toaster oven to crisp them right back up. This works for bread, too — day-or-two-old bread turns into perfectly acceptable toast. And those crumbs and small bits at the bottom of a bag of chips or crackers add a lively crunch when sprinkled over salads.

Salty: Is your soup too salty? Add vinegar, lemon juice, or brown sugar to fix the problem — or dilute with water, crushed tomatoes or unsalted broth. You can also pop a raw, peeled potato into the pot of soup to absorb some of the salt. Remove the potato before serving (and combine it with another boiled potato to make a not-too-salty mash).

Burned: The timer broke, the phone rang, or you just got distracted. Whatever the reason, the next time you burn a dish, don’t just toss it right away. You can remove burned beans or stew from the heat, scoop the unblackened portion into a new pot and cover with a damp cloth for 10 minutes. This removes much of the burned flavor. And, if the dish still tastes unappetizing, try adding barbecue, sweet chili, or hot sauce. (By the way, these sauces work wonders on recipes that turn out bland or weren’t seasoned quite right.) Still inedible? Okay, you gave it your best, you may now order takeout.

Overcooked: When in doubt, puree. Overcooked vegetables and dishes that disappoint can always be transformed into soups or sauces. Just toss them in the blender with some soup stock, milk, or cream. Broccoli, carrots, cauliflower, potatoes and even leftover stir fry are excellent for this. And finally: If you’re really ambitious, you can revive kitchen scraps. Onion and green onion bottoms, celery, and lettuce cores can all be replanted to generate more of themselves.