We're still accepting recipes for our forthcoming Trinity Cookbook (inspired by this summer's sermon series connecting food and faith). Help us reach our goal of 100 recipes—we're only 31% of the way there! Multiple submissions are welcome. Deadline is September 1. SUBMIT A RECIPE HERE
Choristarters is a new singing group at Trinity open to all children ages 4 to 8 (kindergarten to second grade, non-auditioned). The Choristarter mission is to provide children with the basis for an excellent musical education and to learn about music together in a supportive environment. We will meet every week on Wednesdays from 4:30-5:15 in the choir room beginning on September 18th. One of the goals of this group is to instill confidence in children through performance opportunities, and to sing approximately once a month in church during a 10:30 family service. If you know a child who is interested in exploring their singing voice please be in touch with Associate Director of Music Sarah Johnson. sjohnson@trinitynewhaven.org
Trinity parishioners celebrated God's creation as we walked the Beardsley Zoo in Bridgeport, rode the carousel, ate lunch, and met Igora the Russian Tortoise (up close and personal!). Thanks to everyone who participated in this outing sponsored by our Children, Youth, & Family Ministry. VIEW PHOTOS
Speaking of Children, Youth, & Family Ministry ... there are so many events to look forward to as we approach the fall season. LEARN MORE
Morning Meditation: Mondays, Wednesdays, & Fridays at 8 a.m.
Have you ever wished you could start the day in silence? It is a great way to begin the day, to gather the energy for your daily activities, and simply to sit in silence and quiet with your own soul in a group. We have been doing this for several years—on Zoom, three times a week, on Mondays, Wednesdays, and Fridays. Although the meditation is private, just the fact that we sit in a group enhances being present to each other. After a summer hiatus we will resume our practice on Wednesday, September 4, this time at 8-8:30 a.m., facilitated by Lilian Revel. We invite you to join us whenever your spirit calls for deep silence. Join the Zoom meeting.
Trinity Sages: Every Second Tuesday at 4 p.m.
The Trinity Sages are a group of seniors in the parish who meet on a monthly basis to connect with each other and discuss issues of mutual importance (both spiritual and practical). Their first meeting of the fall season will be on September 10. All are welcome!
Starting September 15 and continuing through November 10, drop in for a series of Sunday morning conversations about women saints throughout history: their strengths, contextual limitations, and call upon our lives today. Sessions are led by parishioners, seminarians, and staff in rotation. All meetings take place at 9:30 a.m. in the upper room.
As we prepare to welcome our Interim Music Director Simon Lee to Trinity, we are reaching out to our generous community for support. Simon will be with us for the academic year, and we are seeking a reliable vehicle for him to use during his stay. Before seeking to purchase a vehicle on the open market, we want to hear from our community. If you or someone you know might have a reliable vehicle you'd be willing donate, please contact the church office. kpicha@trinitynewhaven.org
Your generosity would make a huge difference in helping Simon connect with the New Haven community during his stay with us.
For more than eight years, Lilian Revel has helped weave our community together into a stronger fabric through prayer, pastoral relationships, and her own deeply rooted spirituality. Lilian has encouraged us to expand our minds both within and beyond traditional Christian frameworks, and has consistently connected with members of Trinity in times of transition—including significant moves, planning for end of life, and loss. As Lilian approaches a period of transition in her own life, she will be reducing her hours this fall. Thankfully Lilian has expressed her desire to continue as a member in our community, which may include ongoing leadership roles.
A note from Lilian: “I am so grateful to have had the opportunity of working with the wonderful people of our church. It is a two-way street. Through God’s grace we have at all times received and given to each other of our gifts and thereby formed a loving community. We are all part of each other. I feel very blessed. As I am entering a different phase in my life, my official work at Trinity will change somewhat, but I would like to reassure you that I will still be here whenever you need a listening ear, a healing prayer, or a stimulating conversation. Thank you for all your love.”
Our pastoral care team is delighted to welcome a familiar face into a fuller role at Trinity, as Lisa Levy transitions in her role from Outreach minister (part time) to full time Community Care Minister. In this expanded role, Lisa will continue to lead Trinity’s Chapel on the Green program and outreach care efforts, while also taking on aspects of Lilian’s role and responsibilities—in essence caring for our community both within and beyond the walls of our church. In this role Lisa will build on her experience as a graduate of Yale Divinity School and a former hospital chaplain, and her gifts for bringing people together and listening with compassion.
A note from Lisa: “I am humbled and grateful to be stepping into the role of Community Care Minister. At its best, ‘community’ can be the arms of God embracing us with loving-kindness and infinitely tender care; it can reduce isolation and loneliness and help people feel authentically seen and known. Over the past two years in my role as Outreach Coordinator, I have fallen in love with this Trinity community, both the part that worships out-of-doors and the part that worships inside, and I hope that in this expanded role, I will be able to help bring those parts into closer communion with one another. As I assume some of Lilian’s responsibilities, I know that I have enormous shoes to fill; my prayer is that I will be able to provide the same kind of compassionate presence that Lilian brings to her every encounter.”
The summer season is drawing to a close ... which means our annual Christmas Market is less than 100 days away! This year's Market takes place from November 22-24, with a Champagne Preview Party on November 21. All proceeds from this year's Market will go toward a restoration fund for our Aeolian Skinner organ.
This week we invite you to consider donating to our TAG SALE. It's time to start cleaning out your nooks, crannies, and attic! Help us make the Tag Sale bigger and better this year by donating items that are ready to sell.
Drop off dates:
Saturday, Sep. 28, 10 a.m. - noon
Sunday, Oct. 13, after morning worship services
Saturday, Oct. 26, 10 a.m. - noon
Wednesdays between Oct. 2 - Nov. 6, 10 a.m. - noon
We seek the following items in clean, working, 'like new' condition:
Kitchenware, appliances, housewares
Small furniture
Art
Kids' toys and games
Holiday decor
Home/yard decor
Linens
Jewelry
Craft supplies
Personal accessories (purses, scarves, etc.)
While we appreciate all expressions of generosity, we cannot accept the following items:
Books
Records, CDs
Movies (VHS, DVD, BluRay)
Electronics
For questions about the Tag Sale, please contact Constance Cahill; for questions about the Christmas Market, please contact Leigh Cromey.
Alice Sipple’s Buttermilk Pancakes & Waffles
By Peter Sipple
Ingredients
2 cups all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. salt
1/2 to 1 T. sugar
1/4 t. cinnamon
1/4 t. nutmeg
1 T. finely diced walnuts (optional)
2 cups whole milk Buttermilk*
2 eggs beaten
2 T. melted butter
1/8 t. vanilla extract
1/2 cup wild blueberries (optional)
Steps
In one large mixing bowl, sift, then stir together the dry ingredients: flour, baking powder, baking soda, salt, spices, and (optional) walnuts.
In a second bowl, beat eggs and stir in buttermilk, melted butter, vanilla, and (optional) blueberries.
Add wet ingredients to dry and stir until all dry ingredients are moist. Don’t over-mix and don’t worry about small lumps.
*Whole-milk buttermilk is not easy to find in grocery stores. Recently we located it at Fresh Market in Guilford. You may find it elsewhere. Low-fat buttermilk can be used but doesn’t result in the best pancakes or waffles.
Mark your calendars for our annual Parish Picnic on Sunday, September 8! We'll gather at the Harbor Pavilion of Lighthouse Point Park at 10:30 a.m. for a service of Holy Eucharist with a lunch provided by Koffee Katering to follow. A donation of $10 per person is requested to defray the cost of the meal. Please be prepared to pay in exact bills or via credit card at lunch. You can RSVP and place your order(s) by clicking HERE.
Parking at Lighthouse Point Park is free to New Haven registered vehicles and $25 for non-resident vehicles. Trinity has reserved a block of 35 passes to park at Lighthouse Point Park for non-resident vehicles, which can be claimed at the entrance to the park on Sunday morning. Please only claim these passes if you are not already eligible to park for free. Please also consider carpooling with other parishioners.
The summer season is drawing to a close ... which means our annual Christmas Market is less than 100 days away! This year's Market takes place from November 22-24, with a Champagne Preview Party on November 21. We invite you to help prepare items to be sold by participating in the Knitting Ministry and Cookie Bake—read more about these opportunities below.
Knitting Ministry
Join us on September 22 and October 27 after the 10:30 a.m. service for fun, food and fellowship as we knit and crochet. Patterns, yarn, and needles are provided, and we are happy to teach and coach new knitters! We ask that all completed items be brought to church by Sunday, November 10 so we have time to catalogue and price your items. Please consider making men's and women's hats, interesting scarves (with interesting touches such as a cable or lacey effect), fingerless gloves, and children's hats and scarves. For more information, please contact Gloria Hoda or Candy Carl-Stannard.
Cookie Bake
Join us on Saturday, September 14 from 9 a.m. to noon to bake a variety of cookies to freeze for the Christmas Market. Contact Gloria for more details (see email above).
Jollof Rice
By Faith Kasor
Jollof rice is a popular cuisine in West Africa, this dish is served at every occasion with love and happiness.
Ingredients
3 cups of rice (Basmati or long gain parboiled rice)
¼ cup of olive oil
½ tablespoons butter
2 chicken breast (chopped) or peeled shrimps (may omit for vegan)
1 tablespoon smoked paprika (can use regular paprika)
1 onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
3 teaspoon fresh diced garlic
1-2 celery stick – optional
½ cup mushrooms – optional
4 tablespoons tomato paste
1 can diced tomatoes
2 bay leaves
¼ tsp dried thyme (or 2 tbsp fresh will be perfect)
2 – 3 cups of mixed vegetables, frozen
3 cups vegetable stock or water
2 teaspoon Knorr chicken bouillon power seasoning or cubes
Pinch of salt to your taste
1/4 cup cilantro or parsley to garnish
Steps
Add oil and butter in a heat resistant pot, then add the chicken breast, paprika, onion, celery, green/red peppers, and garlic (optional mushrooms or celery). Sauté for about 3 minutes.
Add the tomato paste, tomatoes, bay leaf & thyme. Cook until tomatoes get slightly soft, for about 3 minutes until you see the oil/sauce getting red. Then add frozen vegetables. Add the rice next. Sauté for another 2 minutes or so.
Add 3 cups of vegetable stock/water, Knorr chicken bouillon and salt. Close the lid, and cook until 90% cooked, for about 30 minutes.
Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
If rice is still hard, add 1/4 cup water and cover with a heavy lid, which will allow it to steam through. Check back at 5 min and it should be ready. You want to avoid a soft rice.
Garnish with cilantro/parsley and serve.
We have been informed that Temple Street will be closed to traffic starting Saturday morning at 8 a.m. We have been assured that those attending the Polly Fiddler's memorial service at 11 a.m. will be allowed to pass. However, those planning to attend at should plan additional time into their travel schedule to account for potential complications. If possible, please consider parking at on of the nearby parking garages. Alternately, the Fiddler family has decided to livestream the service which can be accessed via the button below.
Pomegranate and Fennel Salsa
By Luk De Volder
Tucked deep inside a cookbook with only salmon recipes, my wife Tiffany once discovered this gem of a salsa. In Diane Morgan’s cookbook the salsa is featured to accompany a pan-roasted salmon. Tiffany usually serves it with Arroz Blanco (Mexican White Rice). Suggested wines are a Spanish albariño or a Portuguese alvarinho. It is one of the most delicious salsas you will ever taste, but for some reason it has remained a hidden gourmand treasure. Serves 4.
Ingredients
· 1 large fennel bulb, trimmed (fronds reserved)
· 1 pomegranate
· 1 jalapeño chile, seede, derived, and minced
· 2 green onions, including green tops, finely chopped
· ¼ cup chopped fresh cilantro
· 2 tablespoons extra-virgin olive oil
· 2 tablespoons fresh lime juice
· 1 teaspoon kosher or sea salt
· ½ teaspoon sugar
· Freshly ground pepper
Steps
Cut the fennel bulb in half lengthwise, remove the core, and then cut the fennel into ¼-inch dice. Transfer to a medium bowl. Chop ¼ cup of the fronds, add 2 tablespoons to the bowl, and reserve the rest for garnish. To extract the pomegranate seeds, cut the fruit into quarters, and then break the seeds away from the pith using your fingertips. (I wear disposable surgical gloves that I buy at any pharmacy to keep my fingers from being stained red. I also extract the seeds under water, placing a bowlful of water in the kitchen sink to contain any squirting pomegranate juice.) Transfer the pomegranate seeds to the bowl with the fennel. Add the jalapeño chile, green onions, cilantro, extra-virgin olive oil, lime juice, salt, sugar, and a few grinds of pepper. Taste and adjust seasoning. Set aside until ready to serve. (The salsa can be made up to 1 day in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving to allow it to come to room temperature.)
Note from Luk
I love pomegranates, so I usually skip the gloves. Without the jalapeño chile the recipe is still delicious. Depending on the sweetness of the pomegranates you may need to add another teaspoon of sugar.
Acknowledgment
Diane Morgan, Salmon: A Cookbook by Diane Morgan (Chronicle Books: San Fransisco, 2005), 144-145.
PrideFest New Haven is an annual event celebrating the LGTBQ+ community in the greater New Haven area during September. Volunteers are needed to help staff Trinity’s table and to be a presence declaring the wonder of the Creator’s incomprehensible love for all of creation.
This year PrideFest will be on Saturday, September 7, in The Ninth Square District from 12-6 p.m. Volunteers are needed to staff the table and to welcome people to Trinity if they wish to sightsee or pray. The Spirit will call people as they see fit; we can only facilitate.
Contact Bill Pagano if you're interested or have any questions. paganob944@gmail.com
Sack Lunches
By Lisa Levy
“Come to me, all you who are weary and carrying heavy burdens, and I will give you rest. Take my yoke upon you and learn from me; for I am gentle and humble in heart, and you will find rest for your souls; for my yoke is easy, and my burden is light” (Matthew 11: 28-30).
Each and every week, these are the words that invite people into worship at Chapel on the Green, Trinity’s 2:00 p.m. outdoor service and meal that centers the experiences of people who are unhoused. The clergy, volunteers, and parishioners strive to practice the radical and inclusive love of God by building a community where all are welcome, building a spiritual home for those who may not have had one for many years.
After the service, a volunteer congregation serves the meal: sometimes it is a hot meal, baked ziti, or soup or burgers, but most often, it is sack lunches. The sandwiches are simple to make: turkey and cheese, ham and cheese, or peanut butter and jelly; they are sustenance for a community of people, many of whom experience hunger or food insecurity on a daily basis.
This recipe invites the Trinity congregation into the process of making 100 or more sandwiches, with the hope that you, too, will feel called to make sack lunches for a Sunday at Chapel on the Green.
Ingredients
· 10-12 loaves of bread (white or wheat)
· 7 pounds of sliced turkey
· 7 pounds of sliced ham
· 4.5 pounds of sliced cheddar cheese
· 4 pounds of peanut butter
· 2 pounds of jelly
· 100 pieces of soft fruit (oranges, bananas, or applesauce)
· 100 bottles of water
· 100 reusable bags
· Food prep gloves
· 5-6 people (though more hands and hearts are always welcome!)
Steps
1. Make stations: one for turkey and cheese; one for ham and cheese; one for PB&J
2. Lay out the bread, slice by slice
3. Assemble sandwiches: about 50-55 turkey and cheese (this is consistently the favorite choice); 30-35 ham and cheese; and 15-20 PB&J
4. Come to CotG to join the community in worship and prayer; stay to help serve lunch!