CT Conference News

Revolutionary Love Project Founder to Keynote Annual Meeting

Valarie Kaur, founder of the Revolutionary Love Project, will be the keynote speaker at the first Annual Meeting of the new Together As One Conference, to be held Nov. 1 and 2 in Worcester, MA.  The Annual Meeting will be held Friday and Saturday, Nov. 1 and 2, at the DCU Center in Worcester, MA.  This will be the first Annual Meeting of the new Together As One Conference.  

Read more and watch Kaur’s Ted Talk  

“Southern New England Conference” Recommended as New Name

By Tiffany Vail
Associate Conference Minister for Communications

Southern New England Conference of the United Church of Christ.

That name is what the Together, As One Board of Directors will recommend be affirmed as the official name of the new conference when delegates from Connecticut, Massachusetts and Rhode Island come together Nov. 1 and 2 for their third Annual Meeting together. After conducting two surveys in which Southern New England was the hands-down favorite, and gathering feedback in a variety of other settings, board members said they felt convinced that Southern New England is the right choice going forward.

Prayer Resources

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Check out these familiar – and new – prayer resources:

What Did the Legislature Do?

Want to Know what the CT General Assembly Did?


Do you like peaches?

There are health benefit to eating the delicious, fuzzy fruit (If you’re like me, you peel them first). And of course, this is peach cobbler season! 

  • They have lots of vitamin C.
  • They have beta-carotene which is good for your eyes.
  • They have fiber, which helps control your weight and appetite.
  • They have flouride, which helps protect teeth. You can also look at this web-site to find the best dentist around you whom you can tend in any case of emergencies.
  • Go HERE for more information about the health benefits of peaches.

How to peel a peach when you want it to be perfectly round:

Gat a small pot and fill it with water, leaving space about 2 inches from the top. When the water is boiling, ease the peach into the water.

Let it stay in the boiling water for maybe a minute, then take it out and put it into cold water. The skin should slide off easily.

Sweet Potatoes

From Cook’s Vegetables Illustrated cookbook

Sweet potatoes are emphatically not the same vegetable as yams, which can grow to be 5 feet long. This may come as a surprise, but sweet potatoes are not related to potatoes, either. They are actually members of the morning glory family, whereas potatoes belong to the nightshade family. But they’re nearly as versatile in the kitchen as regular potatoes and can be cooked in many of the same preparations, though the techniques need to be adjusted to account for the higher sugar and lower starch content of sweet potatoes. Don’t do this: Refrigeration will cause sweet potatoes’ cores to change texture and become distressingly similar to a damp cork. Do this: Store them in a cool ventilated spot for up to 1 month. Or at room temperature, they will keep for a week or two.

Eggplant parmesan

Eating the Same Thing Every Week? Want to Try Something Different?

Try eggplant! Eggplant isn’t a vegetable you automatically think of when you’re making dinner. The texture can be strange and mushy, and it soaks up all the oil you can put on it! My favorite way to have eggplant is eggplant parmesan. If you like lasagne and other dishes with tomato sauce and lots of cheese, this is a great way to try eggplant.

  •   2  eggplants, peeled and thinly sliced
  •   2  eggs, beaten  with a little water (1 teaspoon is enough)
  •   2-3  cups Italian seasoned bread crumbs
  •   2-3 cups spaghetti sauce
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese  
  • 1 teaspoon Italian seasoning
  1. Preheat oven to 350 degrees F.
  2. Dip eggplant slices in egg mixture, then in bread crumbs. Place in a single layer on a baking sheet sprayed with cooking spray. Bake in preheated oven for 5 minutes then turn the eggplant over and bake 5 minutes more. 
  3. In a 9×13 inch baking dish cover the bottom with spaghetti sauce.  Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle Italian seasoning on top.
  4. Bake in preheated oven for 35 minutes, or until the cheese melts and bubbles up and the top is golden brown. Check after 25 minutes just so you don’t overbake it.
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