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 Tuesday, February 21, 2017
Friday Sunset  5:47 pm    -    Saturday Sunset  5:49 pm
 

SABBATH SERVICES THIS WEEK
Orcas Adventist Fellowship​
Sabbath School  10:00 am
Worship Service 11:00 am
Speaker: Samantha Graham
Elder in Charge: JC Laursen  
Fellowship Potluck TBA
 
Friday Harbor SDA Church 
Sabbath School  10:00 am
Worship Service 11:00 am

Speaker: Pastor Don Bryan  
Elder in Charge: Glenn Aufderhar  
Fellowship Potluck
 



Orcas Church Board will be meeting Monday, February 27 from 5:30-7:00 PM at OCS. 


Big Thank You to all who helped to make the February Community Dinner at OCS a big success! Nearly 400 delicious Mexican meals were enjoyed while being served beautifully decorated Valentine cakes from the OCS Elementary students!


Welcome Derek Sauter!  Derek is the new Friday Harbor Church Bible Worker.  Please join us in welcoming Derek to our church family.  


"First Place 4Health" a 13 week Sabbath morning program on Orcas is a Christ-centered weight-loss and healthy living program and will be hosted by Anna Vedder. More information to come. 
 
 

Send website information to Samantha Graham at sgraham306@gmail.com. Thank you to Rochelle for all her hard work and dedication to the website! 
 

Text your Prayer Requests to 424-4PRAYER.

 
Friday Harbor Church Pantry is in continual need of food donations. Drop your donations off at the church.  Thank you for helping those less fortunate! The pantry will now be staffed on Mondays 5-8 PM, Fridays 10 AM-2 PM, and Saturdays 10 AM-2 PM. 
 

 

Friday Harbor Women's Bible Study will meet each Monday afternoon at 4:00 pm at Linda Smith's home.


Orcas Women’s Bible Study meets every Wednesday from 4:00 pm - 5:30 pm in the art room of the elementary school building. Everyone welcome! Call for more information, Patricia at (360) 298-2313, or Sally at (360) 842-7743.


Lopez Bible Study will be meeting in February at 7 PM at the Fowlers home. Everyone welcome! 


Beautiful Hands will meet each Friday evening, 6pm-8pm at the OCS High School, Room 306. 


Friday Harbor Bible Study will meet on Thursdays at 6:00pm at Bob & Barb Low's home.



Friday Harbor Men's Bible Study on Sundays at 7 AM at Friday Harbor Church. 
 
 

 
 
Pastor's Message "A Valentine from God"  by Pastor Don Bryan

 
Mission Story from Norway "From Athiest to Adventist"

 


  
 February Birthdays

 
Melaine Murphy 2  
Breezy Davis 4
Briana Davis 4
Anna Vedder 4
Zoe Miller 5
Chuck Kohring 6
Brian Vedder 8
Emily Kohring 11
Merrick Parnell 13
Brynna Gregg 15
Sebastian Spaulding 17
Kaylee Mederios 20
Jeff Jefferson 21
Halley Parnell 22
Michael Douglas M. Smith 22
Jackson Patton 24
Patricia Plummer 28
 
 
AdventistGiving is a way to give offerings and pay tithe online.  Access it by clicking on this link or the one at the top of the page. 


Winter Ferry Schedule -  effective January 8, 2017 -- April 1, 2017
 
 

Nurse Notes 

by Judy Worley


Spiced Rosemary Chocolate Chip Cookies

1/2 Cup Non-Dairy Margarine, Melted
1/2 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Granulated Sugar
2 Tablespoons Maple Syrup
1/2 Teaspoon Vanilla Extract
1 1/2 Cups All Purpose Flour
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Smoked Paprika
1 Tablespoon Fresh Rosemary (or 1 Teaspoon Dried), Finely Chopped or Ground
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Toasted and Chopped Pecans
1/2 Cup (3 Ounces) Semi-Sweet Chocolate Chips or Chunks

Preheat your oven to 325 degrees and line two baking sheets with parchment paper or silpats. Set aside.

In the bowl of your stand mixer, blend together the melted margarine, both sugars, maple syrup, and vanilla until smooth and fully combined.

Sift the flour into a separate bowl, and add in all of the spices, rosemary, baking soda, and salt. Lightly toss both the pecan pieces and chocolate chips in, to coat with the flour.

Add the dry goods into the stand mixer in two additions, being careful not to overwork the dough but mix it just enough to bring everything together, without any pockets of flour lurking at the bottom. Be sure to scrape down the sides of the bowl between additions so that everything gets incorporated.

Scoop out dough in about 3 – 4 tablespoon portions. Give the cookies plenty of space on your prepared baking sheets, leaving at least and inch between blobs. I usually bake only 9 per sheet, to ensure that none of them spread and collide. Flatten the raw cookie dough out lightly with the palm of your hand, so that they’re nice and round, and about 1/2 inch in thickness.

Bake for 12 – 16 minutes, watching closely to make sure that they are just barely golden brown around the edges when you pull the from the oven. They should still look fairly under-baked in the center, to ensure a soft and chewy texture.

Let cool on the sheets for 5 minutes, and then move them off to a wire rack. Store in an air-tight container at room temperature for up to a week, if they last that long.



 

 

 

 

                                                                                                                                                                                                                                                                   

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