Diocese of Green Bay Adult Faith Formation & Catechetical Leadership Day

Attention cheeseheads! Tim Welch of the Diocese of St. Cloud and I will be co-presenters at this year’s Adult Faith Formation & Catechetical Leadership Day at the Rock Garden Conference Center on April 26:

As catechists, we have been called to tell the Story of God’s Reign, and to tell it well. As ministers we have been called to empower our learners to tell their stories as growing disciples. Join us as we explore why and how to use technology in faith formation. Together with Tim Welch, we will explore 28,217 years of media and technology tools, from oral traditions to mobile apps, bringing us to the tools of today ¦and perhaps beyond!

Jonathan Sullivan will help take some of the mystery and apprehension out of online tools by demonstrating how to integrate social media into a parish’s adult faith formation efforts, beginning with a “live” demonstration of how to set up a parish Facebook page for one lucky participant! He will also explain just what Twitter is good for, what every parish web site should have on the front page (but very few do), and the value of a “human voice” in online interactions. Jonathan’s presentation encourages interaction and “try-as-you-go” methods, so bring your laptop or other mobile device.

If you’re in the area I’d love to see you there! Registration is only $25. A printable flyer with more information is also available.

Lenten Recipe: Three Cheese and Beer Soup

This is probably my most favorite soup recipe, ever. It’s simple, easy, and really tasty on a cold, Lenten Friday night. If you’re feeling particularly adventurous, add a cup of crab meat and/or shrimp with the potatoes.

Ingredients

  • 2 Tbls butter
  • 1 onion, finely diced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 green onions, finely chopped
  • ¼  cup flour
  • ½  tsp dry mustard
  • 4 cups vegetable stock
  • 1 cup dark ale (I like to use Boulevard Unfiltered Wheat)
  • 1 cup heavy whipping cream
  • 2 potatoes, cubed to ½  inch
  • 1 cup cheddar cheese, shredded
  • 1  cup white cheddar cheese, shredded
  • ¼  cup Parmesan cheese, shredded
  • ¼  tsp pepper sauce
  • ¼  tsp Worcestershire sauce

Methodology

  1. In a dutch oven melt butter. Add vegetables (except potatoes) and cook 8-10 minutes, stirring occasionally.
  2. Stir in flour and mustard; cook 1 minute.
  3. Add stock and cook until bubbly.
  4. Add beer, cream, and potatoes. Cook until potatoes are tender (10-12 minutes).
  5. Slowly whisk in cheeses until melted, then add pepper sauce and Worcestershire sauce.
  6. Serve with crusty rolls and a salad.