Good Tidings Advent Bulletin

Bulletin No. 4                                                                 December 14th, 2025

                                                GREENING TIPS FOR CHRISTMAS

                                                   Live with respect in Creation:

Buy locally made items for gifts and local food for Christmas dinner and hosting parties. 

Support Christmas markets, craft fairs, and farmers’ markets.

Purchase items in eco-friendly wrapping, whether reusable, recyclable, or biodegradable.

Buy items made from natural products and clothing made from cotton, linen, or wool.

Purchase books from independent bookstores.

                                                Celebrate God’s presence:

Write a note of thanks to someone each week of Advent.

                                                 Love and serve others:

Support those in need by purchasing items for children from UNICEF and for adults from UNHCR.

Buy Zatoun olive oil in support of Palestinian farmers.

                                            A Recipe for your Christmas Dinner:

Brussels Sprouts with Peppers & Potatoes.                                                                                              

Ingredients:                                                                                                                                                     

1 Tbs vegetable oil

1 onion, chopped 

1 potato, large, cut into small cubes 

1 bay leaf                                                                                                                             

1 lb Brussels sprouts                                        

1 red pepper, sweet, cut into ½ inch slices                                                                     

1/4 cup vegetable stock                                 

2 Tbs parsley, chopped (or green onions) pepper

Directions:

1. In large skillet, heat oil over medium heat. Add onion, potato, and bay                                                                                       
2. Stirring often, cook for 2 to 3 minutes until onion is softened.                                                                                                         
3. Add Brussels sprouts, red pepper, and stock.                                                                                                                                       
4. Cover and cook for 8 to 10 minutes, adding water if necessary.                                                                                                           
5. Season with pepper to taste.                                                                         
6. Serve, sprinkled with parsley or green onions.