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A New Dinners for Eight is coming to GSPC

There has been a great response to Dinners for (six, seven or eight!) Thanks to those who've signed up. For those who haven't, it's not too late. Think you're too busy? Easy group works around their members' schedules and if you miss one, it OK! Don't have the room or fee uncomfortable entertaining that many people? You can agree to meet at a restaurant, vineyard or at the church. Overwhelmed by cooking for so many people. You don't have to, everyone brings a dish and the host couple supplies the main course if it's hosted at home. There really is only one rule and that is to ENJOY each other's company! Even though we've begun the work of putting the gorupls together, you can still join by contacting We intend to reshuffle groups and launch again after the first of the year, so keep that in mind.

How Does Dinners for Eight work? Sign up on the sheet in the back of the sanctuary. Check the box if you would be willing or not to host a group at your home. The host couple will contact group members to organize who will bring what dish to share. During dinner, the group will agree on a schedule of when and where to meet the next month. After our four months, we'll re-organize the groups with different people.

Who cooks the meals? The host couple will contact geroup members to determine who will bring what dis or item. They can either do the main dish and everyone brings a side or it can be potluck.


New book shelf for the Children's library! Thanks to the Willeys for their contribution and Doug O. for installation, and the Benders for moving the books. bookshelf


Cowboy Salad:

2 garlic cloves
1 large egg yolk
1 tsp dry mustard
1/8 tsp salt
1/4 tsp pepper
1/2 cup olive oil
3/4 tsp lemon juice

Place all ingredients in food processor or blender and mix until slightly thick.
Stir in following ingredients to finish dressing;

1/4 cup basil pesto
1/4 onion finely chopped
1/2 cup buttermilk
1/4 cup lemon juice
1/2 tsp pepper
Salt to taste

1 package Arugula or Spinach, chopped fine
1 cup cooked couscous
3/4 cup chopped tomato
3/4 cup sweet corn (I use thawed frozen gold/white corn)
3/4 cup shredded Asiago cheese
1/2 cup sunflower seeds
3/4 cup dried currants (Sun Maid has these in an orange box)
Mix all ingredients together. Add dressing to taste just before serving.
Provided by D Bonness

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