We are at compacity for our country ham class but there is still time to register for the bacon curing class.

Bacon will be ready to be cooked and eaten after about a week in the refrigerator. A country ham will need two to three months to cure in an environment where the temperature averages below 45 degrees (e.g. an unheated garage or shed in a KY winter).

All proceeds of our Skill Sharing classes support Simmons College of Kentucky, Louisville’s historically Black college. Because hams must be specially order, you must register for the ham class by noon on Friday, December 1. Registration will close Wednesday, December 4 for the bacon class. Registration for the HAM portion is $75. Registration for the BACON portion is $30. If you plan to do both, PLEASE REGISTER FOR BOTH SEPARATELY. 

 

The Stodghills will share their love of Africa. They have made several trips to the country, including visiting the Ebenezer Children’s Center orphanage, outside of Rongo, Kenya that St. Matthew’s supports.

Justin Klassen demonstrated how to bake this delicious bread. 

Anxiety, whether occasional or chronic, can be difficult to contend with. While it’s not possible to completely eliminate anxiety, there are strategies that have been shown to reliably reduce its frequency and intensity. In this workshop, we’ll work together to examine what current research says about the best methods for managing anxiety and devise ways that we can incorporate these findings-- most of which are wonderfully simple and intuitive-- into our daily lives so that we’re happier, more well-adjusted people.

Journaling allows us to reflect, pray, examine our lives, and explore our past and future selves in a documented way. With a myriad of options to express yourself, including free flowing text, art, video, and audio recordings, in this skill-sharing class we will discuss how various journaling options allow us to tap into our creative selves. With no right or wrong way to journal, we will also discuss what we can journal about--including gratitude, prayer, and nature--and how the focus of our journals helps us to live more mindfully and intentionally. We will engage in a poetry exercise to spark creativity.

There are so many things that make foods unique to Louisville. During this class we will have samples of everything we make for people to take home. We will be canning a sauce and a jelly. And we will make a couple of cold preparations.

We will be canning some “Henry Bain Sauce” developed at a social club in downtown Louisville. We make it every year at Christmas for friends. We will also can some green pepper jelly. I never had it growing up in Michigan and it seemed to be at every cocktail party over cream cheese when I got to Louisville.

We will be making two cold preparations. The first is pimento cheese spread from scratch. There isn’t anything that you can’t put this on and make it very “Louisville”. When my wife and I were first married, we loved going to the Bristol Bar and Grill where we discovered “Harry’s Famous Bristol Dressing”. Still a favorite.  

Anxiety, whether occasional or chronic, can be difficult to contend with. While it’s not possible to completely eliminate anxiety, there are strategies that have been shown to reliably reduce its frequency and intensity. In this workshop, we’ll work together to examine what current research says about the best methods for managing anxiety and devise ways that we can incorporate these findings-- most of which are wonderfully simple and intuitive-- into our daily lives so that we’re happier, more well-adjusted people.

There are so many things that make foods unique to Louisville. During this class we will have samples of everything we make for people to take home. We will be canning a sauce and a jelly. And we will make a couple of cold preparations.

We will be canning some “Henry Bain Sauce” developed at a social club in downtown Louisville. We make it every year at Christmas for friends. We will also can some green pepper jelly. I never had it growing up in Michigan and it seemed to be at every cocktail party over cream cheese when I got to Louisville.

We will be making two cold preparations. The first is pimento cheese spread from scratch. There isn’t anything that you can’t put this on and make it very “Louisville”. When my wife and I were first married, we loved going to the Bristol Bar and Grill where we discovered “Harry’s Famous Bristol Dressing”. Still a favorite.  

Parishioner, Amy Tidwell will share her family’s tradition of making Sukiyaki. Sukiyaki is a one-pot Japanese dish of marbled beef, tofu, vegetables, and yam noodles simmered in a sweetened soy/sake/mirin sauce. It is cooked on the tabletop and served to guests with a portion of white rice. Unlike stir-fry, sukiyaki ingredients are not mixed together, but instead, retain their individual flavors while simmering alongside each other. In this class, you will learn how to prepare the ingredients and cook the dish on electric skillets. For vegetarians, we will provide a separate skillet and recipe with tofu only and no beef. Then we will all enjoy our Japanese feast!

What do chunks and philosopher William James have to do with note taking and studying? As students, and we all are students, our goal is to learn new material. That means that memory is one of the most important mental functions to us as learners. Understanding how memory works, both in its similarities and to variations across people, can be an important guide to effective methods of both taking notes and studying. In this class, we will try some quick studies on memory and use them to develop ideas about note taking and studying.

We are fortunate to have parishioner Winslow Fairleigh leading a class on flower arranging, Thursday, November 10, from 6:00-8:00 pm. In this class Winslow will guide us in creating an arrangement of our own using a vase from home. 

Are you interested in joining the venerable and time-honored tradition of curing your own meats? Join our annual country ham and bacon class, led by award-winning meat curers.  Students can choose to cure and flavor their own bacon, cure a country ham, or both!

Bacon will be ready to be cooked and eaten after about a week in the refrigerator. A country ham will need two to three months to cure in an environment where the temperature averages below 45 degrees (e.g. an unheated garage or shed in a KY winter).

Parishioner Justin Klassen is once again sharing his love of baking bread on Saturday, August 27, from 9-Noon at church. This year he will demonstrate how to bake a multigrain sandwich loaf. 

Our Parish Accountant, Joanne Coleman will teach us how to make the sweet treat, French Macarons, Saturday, October 8, from nine-noon at church. Twelve places are available in the church kitchen for the opportunity to have an in-person experience baking with Joanne. 

 

If you like good food and like to eat, be sure to join Chef Anthony Lamas of Louisville's popular Seviche restaurant will prepare a three-course dinner in our church kitchen while telling us about his calling to become a chef!

To watch a video of the evening, click on the link to the right. 

Our Memorial Garden and surrounding space have become a beautiful part of our church campus. Join Sara as she teaches you about conservation, connectedness as you walk around the Memorial Garden and grounds. 

Is photography a passion of yours or have you always wanted to learn how to snap the perfect shot? If so, join Caroline for a class on the art of digital photography. 

Do you want to write, but you're not sure how to get started? You'd like to journal, or write a family history for your kids, or maybe write a poem or a news release for your club; but you're not confident in your writing skills? Writing is easier than you think! Want to learn more? Join Robin Garr's Skill Sharing class, Writing: It's easier than you think.

Are you interested in joining the venerable and time-honored tradition of curing your own meats? Join our annual country ham and bacon class, led by award-winning meat curers.  Students can choose to cure and flavor their own bacon, cure a country ham, or both! 

If you have always wanted to learn more about the art of flower arranging, join Winslow Fairleigh and Heather Duffy for this floral design class. The focus will be on winter and fall florals.

There is nothing more comforting than the smell of fresh bread baking in the oven! Join Justin Klassen as he teaches you the secrets of great focaccia making, and leave with a delicious, freshly-baked treat.

Learn about beautiful garden landscaping via Zoom with Sara Ceresa. 

What better way to welcome someone to your home than with a lovely door wreath. If you are looking for the perfect wreath, come make a beautiful creation with the immensely talented Winslow Fairleigh.

Come join Justin Klassen as he teaches us the art of baking great bread!