Our Quaker meeting is a nurturing place where you can challenge, question and explore your beliefs, values and ideas. We believe God is present in every person. Each person's direct experience with God guides our worship in profound, life-changing ways.
We worship simply. Our faith is expressed in our actions. We believe in living our lives in accord with our spiritual practice.

You are invited to join us as we gather in stillness to open ourselves to God’s presence in our lives. We are an inclusive, loving community, seeking to become even more diverse. Our Meeting House is ADA compliant, and we provide devices for those who need hearing assistance.


Children's  Programs

Details about the Langley Hill Friends Meeting children's program can be found here.


 Regular Mid-week events
Sundays, 9:00, Friends Drop-In  

Wednesdays 11 am to noon - Contemplative Worship on Wednesdays, at Goodwin House Bailey's Crossroads, Smith Study 3440 S. Jefferson St. (near Skyline) check in at reception desk

Wednesdays, 7:00 pm Mid-week Meeting for Worship
Wednesdays, 5:15 pm, 6:00 pm, Silent reflection with the FCNL (FCNL Building, 2nd and C street) 
Thursdays, 2:00 pm, Thursday Meeting for Worship.  Kensington Retirement Center, 700 W Broad Street, Falls Church 22046

Recipe for SOME Chili

Quick Beef and Bean Chili
3 (16 ounce) cans diced tomatoes
2 pounds 85% lean ground beef
1 large onion chopped fine
4 garlic cloves minced
4 tablespoons chili powder
3 teaspoons ground cumin
salt & pepper
Process half of the beans and half of tomatoes in food processor to coarse paste; set aside. 
Cook beef and onion in Dutch oven over medium heat until meat is no longer pink, about 5 minutes.
Stir in garlic, chili powder, and cumin, and cook until fragrant, about 1 minute.
Stir in pureed bean-tomato mixture and remaining beans and tomatoes.
Bring chili to boil, then reduce heat to low, and simmer, covered. Stir occasionally until thickened, about 15 minutes.
Vegetarian Chili (double these ingredient amounts to fill a pan)
1 (28-ounce) can diced tomatoes
2 (15 ounce) cans beans rinsed
2-3 teaspoons minced chipotle chiles in adobo sauce (may omit)
2 teaspoons sugar
salt & pepper
2 tablespoons vegetable oil
I onion minced (shortcut: substitute pre-minced onions from freezer section)
3 tablespoons chili powder
3 garlic cloves minced (shortcut: substitute pre-minced garlic in jars from refrigerated produce section)
2 teaspoons ground cumin
1+1/2 cups frozen corn, thawed
2 tablespoons minced fresh cilantro (shortcut: substitute 2 teaspoons dried cilantro)
Pulse tomatoes and their juice in food processor until slightly chunky, about 5 pulses.
Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to boil, covered in large saucepan.
Reduce this mixture to simmer and continue to cook.
In the meantime, heat oil in large Dutch oven over medium heat until shimmering. Add onion, chili powder,
cumin, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Stir in tomato-bean mixture, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 15 minutes.
Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste.