News from Near and Far
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This coming Sunday is the great feast of Pentecost, also called the Feast of the Trinity. The Saturday before it, is a special remembrance of the departed. Here is the service schedule: Sat., May 22 10 am Memorial Divine Liturgy with special prayers for our loved ones 11:45 am Blessing of memorial wheat (kutia) and Requiem service (panikhida). 5 pm Vigil (5-7:30 pm; confessions are heard around 7 pm). Sun., May 23 10 am Divine Liturgy of the Feast, with cross-procession. 12 noon Baptism of converts 1 pm A delicious meal will be served (no charge) 2 pm Kneeling Vespers with three Prayers of St. Basil It is our custom to adorn the church with green foliage and flowers on this Feast. If you would like to help decorate, just ask any member of the Myrrh-bearers Sisterhood, or just call Lydia (cell 361 894 3377). Recipes for kutia (memorial wheat) are provided below. So what news from afar? Our Vladika, Bishop Peter of Cleveland, has returned from pilgrimage to the Holy Land. Our Metropolitan, Hilarion, has been in the Ukraine at the Kiev Caves and other holy places, monasteries, and cathedrals. His Eminence will be back in the country some time next week. Please pray for his safe journeying. Fr. Aidan+ (Keller) Priest, Holy Protection parish KUTIA (KOLIVO) RECIPE Ingredients: 1 cup whole or cracked wheat salt 2/3 to 1 cup honey or sugar optional: 1/2 cup finely chopped walnuts or other nuts 1/2 cup ground poppy seeds raisins 1/2 tsp. cinnamon or vanilla extract confectioner's sugar Instructions: Soak the wheat overnight in water to cover. Cook it in the same water until tender, adding more water as necessary and sprinkling in a little salt. Drain. Mix the drained wheat with the honey or sugar to taste, and any of the optional ingredients. Sprinkle with confectioner's sugar if desired. Here's another recipe: SERBIAN KOLJIVO (Zito) Ingredients: * 1/2 c. honey (or more to taste) * water * 1 tsp. vanilla * 3 c. clean, uncooked wheat * 2 c. ground walnuts or pecans Procedure: 1. Soak clean wheat in saucepan covered with cold water overnight. 2. Next day: Drain water, fill pan again to cover wheat, then bring to boil. 3. Lower heat and cook 45 minutes to 1 hour, adding water when needed. 4. Drain in colander. 5. Fill saucepan with cold water again, adding wheat, and bring to another boil. 6. Lower heat; simmer for about 1 hour or until done. 7. Drain in colander again. 8. Place wheat in large bowl; add honey, vanilla and walnuts; mix thoroughly. 9. Decorate the top in the shape of a cross using Jerusalem almonds or regular almonds or pecan or walnut halves. Yes |
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