Denver Seminary

paganism, appreciates this moment to stop and be held in others' concern. She knows she can ask me to pray for her, and when I do, I can express something of who God is in the words I choose. Jonathan and I never decided to practice hospitality, never intended to build communities, never set out to evangelize, but somehow in extending invitations to eat a meal with us, that's exactly what happened. Jesus asked His followers to remember Him in the meals they shared, so that's what we do. God called His people to welcome strangers and provide for those in need, so that's what we do. It happened accidentally; it wasn't hard or complicated after all. With God's help, we will continue the ministry of pasta night every Monday. ENGAGE 21 Beth Little MASTER OF ARTS Beth Little is a Methodist circuit preacher in Horsham, West Sussex, England. She holds an MA with a major in Christian Studies from Denver Seminary. She grew up in Denver but moved to England in 2005 to study, where she met her husband, Jonathan. She trained as a chaplain and has worked with university students and homeless people. She currently works for a charity that supports adults with learning disabilities. PASTA NIGHT RECIPE (FEEDS 8) • At least 1 kg. of pasta (any shape) • 500 g. ground meat or vegetarian substitute • Your choice of vegetables; we usually enjoy 1 small zucchini, 1 bell pepper, and a small package of mushrooms • Your choice of seasonings and spices; we usually like garlic, oregano, basil, salt, and pepper, and we bicker about whether or not to put in chili powder • 1,000 g. jar of pasta sauce • Optional: encourage guests to bring cheeses and vegetables to contribute to a salad, garlic bread ready to bake, desserts, or drinks Set people to different tasks: • Fill a big pot half full of water to boil. When the water is boiling, add the pasta. (You'll have to decide how much everyone is in the mood for. After 10 years, I haven't come to grips with an exact measurement per person, and I usually err on the side of having too much. Leftover cooked pasta is great in salads, soups, and mac-n-cheese for the next few days.) • Fry the meat in a little oil and add seasonings to taste. • Chop the vegetables into bite-sized pieces. Put them in a large saucepan, wok, or pot with the pasta sauce. Cover and bring to a simmering boil. (The only vegetables I have come across that don't cook until soft in pasta sauce are green beans, which I boil in water separately first.) • Add the meat to the sauce (or remove a portion of sauce for any vegetarians first). • When the pasta and vegetables are soft, serve the food! (Leftover sauce can be refrigerated and reheated for three days, or frozen and added to next week's meal.) moodboard Karisssa/iStock

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