Some Thanking Thoughts.

Happy New Year!

On the last day of 2006, Pastor John brings to us the many things we have to be thankful for. From 1Thess. 5:18. "Give thanks in all circumstances, for this is the will of God in Christ Jesus for you."

Welcome in the new year with thankfulness for all things in Christ.

Click here to download: Some Thanking Thoughts.

Illawarra Lutheran Parish
31st December 2006
New Years Eve.

Prayer of the Day

Heavenly Father, you have set the times and seasons of our lives. Teach us to live wisely here on Earth and make the most of our opportunites until we reach our heavenly home. We ask this through you Son, Jesus Christ our Lord, who lives and reigns with you and the Holy Spirit, one God, now and forever. Amen.

Prayer Points.

• Give thanks for all the blessings God has showered upon us in the past year.
• Give thanks for the freedom to worship.
• Give thanks for stable, honest government.
• Give thanks for the police force who help maintain law and order.
• Give thanks for the leaders of our church: national president Mike and district president Neville.
• Give thanks for all the children brought into God's Kingdom through the waters of baptism this past year and pray for their continuing growth in faith.
• Pray that the Holy Spirit would inspire leadership in our Parish committed to reaching out to the community.
• Pray for those who think they have so much but have so little without Jesus in their lives.
• Pray for those in our community suffering illness or hospitalization: Fritz T., Wolfgang G., Helga S., Hardy & Wendy B., Harold M., Spodra M. and Christine F.
• Pray for a renewed interest in small group ministry in our parish.

Todays Readings.
Jeremiah 24:1-7
1 Peter 1:22-25
Luke 13: 6-9

Major and Minor Festivals This Week.
Jan. 1: Circumcision and Naming of Jesus-White

The celebration of this scriptural festival marks three events: firstly, the naming of the infant; secondly, the sign of the covenant between God and Abraham 'and his children for ever', thus Christ's keeping of the Law; and thirdly, traditionally the first shedding of the Christ's blood. The most significant of these in the gospels is the name itself, which means 'Yahweh saves' and so is linked to the question asked by Moses of God: "What is your name?" "I am who I am," was the reply, thus the significance of Jesus's words: "Before Abraham was, I am." This feast has been observed in the church since at least the sixth century.

Things to Do
Black Bun
The best known ceremony attached to Hogmanay is that of first-footing. As the clock strikes midnight the first-footer knocks on the door of a neighbour's home. The rules say that the first-footer must be male, dark-haired, and not flat-footed or cross-eyed. He carries with him a lump of coal, a sprig of mistletoe, some salt, money and, in some places on the coast, a herring. He enters without speaking, puts the coal on the fire, the mistletoe on the mantlepiece, the salt and money on the table, and then wishes everyone 'Happy New Year'. The visitor is then given a drink and something to eat. The gifts brought by the first-footer are symbols of heat, health, wealth and food, all of which are wished for the family in the comoing year. The ceremony is a celebration of friendship and neighbourliness. No one would go to visit a neighbour at New Year or during the days that follow without taking a gift. In some parts of Scotland the party may be a Ceilidh, a celebration of Scottish singing and dancing. The food served at Hogmanay would usually include sandwiches, Scottish cheeses, shortbread, and Black Bun.

INGREDIENTS
Basic Pastry Recipe:
· 2 cups flour
· 1/2 cup cooking fat (shortening)
· Water to mix
· Egg to glaze
·
Filling:
· 2 cups currants (optional)
· 2 cups raisins
· 1/4 cup candied peel
· 1/2 cup chopped almonds
· 1 cup flour
· 1/2 cup soft brown sugar
· 1 tsp cinnamon or mixed spice (pumpkin spice)
· 1 tsp nutmeg or mixed spice (pumpkin spice)
· 1 tsp ginger or mixed spice (pumpkin spice)
· 1 tsp ground cloves or mixed spice (pumpkin spice)
· 1 tsp bicarbonate of soda (baking soda)
· 1 tsp cream of tartar
· 1 egg
· 3 tbsp black treacle (dark molasses)
· 8 tbsp milk (or whisky)

DIRECTIONS
METHOD
1. Make the pastry by rubbing the fat (shortening) in the flour, and mixing to a soft dough with cold water.
2. Roll out two-thirds of the pastry to make a circle about 14 in./35 cm across.
3. Grease an 8 in./20 cm round cake tin and line it with the pastry.
FILLING
4. Mix all the dry ingredients together in a large bowl.
5. Mix the egg, treacle (molasses) and milk together and stir into the dry mixture.
6. Turn this all into the pastry case.
7. Roll out the remaining pastry and put it on top of the filling.
8. Moisten the edges of the pastry and fold the edge of the pastry case over the top and seal.
9. Glaze the top with egg and prick through the pastry to allow steam to escape.
10. Bake in oven at 350º F for 2 1/2-3 hours.
11. Turn out to cool. Store in airtight tin until required.

Jan 6: Epiphany-White

Today the Church celebrates the Epiphany. "The Lord and ruler is coming; kingship is his, and government and power." With these words the Church proclaims that today's feast brings to a perfect fulfillment all the purposes of Advent. Epiphany, therefore, marks the liturgical zenith of the Advent-Christmas season.

Things to Do
Brazilian King's Bread

Since Twelfth Night concludes the Christmas holidays, people traditionally have marked it with a big party closing the season. The Twelfth Night revels in many countries feature parties, dancing, and feasting. At the feasts, people often eat a special bread or cake with a bean, coin, or figurine baked in it. The person getting the piece with the good luck token becomes the Twelfth Night King or Queen, leading revelers in their merrymaking.

INGREDIENTS
· 1/2 tablespoon active dry yeast
· 2 tablespoons warm water (105-115 degrees)
· 1/3 cup milk
· 3 tablespoons sugar
· 1/4 teaspoon salt
· 3 tablespoons unsalted butter
· 2-2 1/2 cups flour
· 1 egg
· 2 tablespoons golden raisins
· 2 tablespoons chopped mixed candied fruit, plus extra for decoration
· 1 tablespoon chopped Brazil nuts or blanched almonds
· 1 whole almond, plus additional for decoration
· 1 tablespoon sugar
Glaze
· 1 egg, beaten with 1 tablespoon water

DIRECTIONS
1. Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, sugar, salt, and butter to warm (105-115 degrees).
2. Combine 1 1/2 cups flour, yeast mixture, milk mixture, and egg. Mix thoroughly.
3. Add enough remaining flour to form a soft dough. Knead on lightly floured surface about 10 minutes.
4. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double - about 1 hour.
5. Lightly knead in raisins, candied fruit, and nuts. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double - about 45 minutes. (This is for the second time.)
6. Punch down dough and insert whole almond. Shape a round loaf; make a 4-inch hole in center and push dough into a ring about 8 inches across. Place on greased baking sheet. (Butter outside of a 3- or 4-inch custard dish and set it in the hole.)
7. Let bread rise in warm place for 30 minutes. Make glaze and brush on loaf. Press lightly with whole candied fruits and whole nuts. Sprinkle top with sugar.
8. Bake in a preheated 350°F oven 40-45 minutes or until done. Cool on wire rack.

Thought for the Week

"There is no nonsense so gross that society will not, at some time, make a doctrine of it and defend it with every weapon of communal stupidity."-Robertson Davies

Photo credit:'Bye Bye Sun!' by Bill Davenport, Kentville, Nova Scotia, Canada.