Tonight is usually Zumba night but I just wasn’t feeling it. I rarely skip because I made a commitment and also my instructor is a friend so I don’t want to disappoint her. After the weekend I had and also how I started my day by spilling some soup I just needed a night off. It’s OK to skip something every now and then, except work and jury duty…both of those things are hard to skip. We did get Asian food and are watching some TV. I hope to have a better day tomorrow.
Category Archives: Tony’s Posts
AdventWord Social Media Photo Initiative
For Advent I am doing a social media photo initiative called AdventWord.
It’s organized the Society of St John the Evangelist (SSJE) and the Anglican Communion Office is underway, with Anglicans around the world posting images on Twitter and Instagram in response to themes suggested by the Society.
For more information check out The Anglican Communion News Service and find our how you can be a part of it or go directly to AdventWord.org to sign up.
#proclaim the Good News of Advent to all. #AdventWord St. Peter’s Episcopal Church, Chattanooga, TN
Live via Instagram http://ift.tt/1SrNuTr
The smells of a morning meal can #Wakeup the senses. #AdventWord
Live via Instagram http://ift.tt/1OyUVHr
First Sunday of Advent in Pictures
Today was the first Sunday of Advent in our new church and I took a few picture to capture the experience of the day. It’s going to be great season leading up to Christmas. We are glad to be at St. Peter’s Episcopal in Chattanooga.
Roasted Butternut Squash Bisque
We got some butternut squash from a fellow church member last week and tonight some soup was made from it. This was a little spicy, delicious and good for you.
This soup tastes like you slaved over the stove all day, but it’s actually quite simple and very delicious!
- 2 butternut squash
- 1 cup heavy cream (or 1 can coconut milk)
- 4 cups chicken or vegetable broth
- 2 tbsp butter or coconut oil
- 1 tbsp olive oil
- 1/2 onion or 1 shallot, coarsely diced
- 2 garlic cloves, peeled and crushed
- 2 tsp curry powder
- 1 tsp smoked paprika
- 1/2 tsp Sriracha (optional)
- Salt and pepper to taste
Slice squash in half and removed seeds. Brush with olive oil and sprinkle with salt and pepper. Roast squash in oven at 400 degrees, cut side down, until tender (about 45 minutes). When cool enough to handle, use metal spoon to scrape flesh out of skin into bowl.
Saute onion and garlic in butter or oil in large pot; add seasonings. Stir in broth; then add squash and heat until bubbling. Remove from heat and…
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