Category Archives: saints

I surprise myself.

church, food and cooking, saints, , , ,
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Place card showing through rainbow cup

I thought I might be able to do a little something for someone special, and it turned into a surprisingly big something. What surprised me was the chain of events that resulted from a simple idea that would have been too stressful even to even consider just a month ago.

The baptismal name of one of my goddaughters is Sophia, and the day that we commemorate Saint Sophia was this month, just a few days after The Feast of the Elevation of the Cross. On Sunday I suggested that she come over after Vespers on Wednesday, the evening/beginning of the name day, for a light meal to celebrate; Wednesday is a fasting day so it would pretty much need to be a vegan meal. I hoped there might be three or four of us eating it together, but wouldn’t have been surprised or unhappy if Sophia and I were the only ones celebrating.

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<< (Favorite pewter water pitcher that my in-laws bought while traveling in Denmark)

 

This was not a very well thought out party I was giving, but was more the kind of thing that is "thrown together," though that phrase does not adequately describe the flowing way the guest list and the menu developed over the next two days, culminating in a dinner party for twelve! It seemed to me in the end that God had used this desire I had to bless my friend to steer me in the right direction, down the path at the end of which I discovered that I am adjusting to not having a husband to cook for, and that my grief is less consuming and disabling than before.

On Monday I shopped, after the festal liturgy, and put extra leaves in the table. Tuesday I GLS P1010622made the soup and the cake. Wednesday afternoon I made the bread and cleaned house and set the table. I didn’t have twelve matching of anything, but I had six of the same placemats, spoons, napkins, etc., so I alternated around the table.

The soup is one I created thirty years ago out of necessity, when we lived in such a small town that I had to drive a distance to do my major grocery shopping. One day the cupboard was somewhat bare and I didn’t want to make that trip, so I concocted this stew using what I had on hand, that has the colors of the Italian flag in its ingredients, plus some Italian flavors, hence the name. It’s probably the only recipe I’ve created that has any kind of interesting name to go with it.

I haven’t actually tried using fresh basil, which is very odd since in the last decades it’s been so available in my garden and would seem to be preferable. Having pulled up my spent basil plants only the week previous, I didn’t have it available this time, either. I thought about buying a bunch, but decided to just go with the original recipe for this party and be safe.

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Italian Flag Soup

½ cup olive oil
3 onions, chopped
garlic (optional)
5 cups large white dried beans
2 tablespoons salt
black pepper
1/3 cup dried basil (or equivalent in the fresh herb)
4 bay leaves
10-12 red potatoes in chunks
2 bunches Italian parsley, chopped

In a 16-qt pot or larger sauté the onions, and garlic if using, in olive oil. Add the beans and water to cover 2 inches. Simmer for about an hour.

Add the salt, pepper, and bay leaves. Simmer another hour, adding water as needed to keep it soupy.

Add the red potatoes, basil, and parsley. Simmer until the potatoes are tender, adding water as needed. Adjust seasonings and serve. Nice to make the day before so the flavors can mellow together longer.

It seemed to me that the soup and cake were the backbone of the culinary aspect, so I had to decide on those elements of the dinner at the outset. The cake I discovered on this website after browsing a while online. I wanted it to be vegan and also not chocolate, because these days I’m afraid of losing sleep over evening chocolate. The only change I made was to cut the sugar in the recipe from 1 1/2 cups to 1 cup, and it was just right.

I did make the Caramel Sauce, which I think is optional. I wouldn’t make it again, because 1) Caramel is much better with butter or cream, 2) Making caramel is a bother, and I’m not sure I didn’t scorch it a little (though it did taste nice with the cake), and 3) Everyone said it was completely unnecessary because the cake is perfect the way it is.

I appreciated the lack of cinnamon in this cake, because I think it gets overused in baked goods, and the spices that were present were not so heavy that they overwhelmed the subtlety of the pears. I have transcribed the recipe after making my adjustment.GLS P1010571

Gingerbread Pear Bundt Cake

For the cake:

1/2 cup coconut oil, melted
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups warm water
1 cup dark brown sugar
1/4 cup molasses (not blackstrap)
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
3 medium pears, peeled and diced 1/2-inch (about 3 cups diced)
1/4 cup powdered sugar for dusting the top, if desired

Caramel Sauce:GLS P1010636

1 cup full-fat coconut milk
2 teaspoons vanilla
1/8 teaspoon salt
3/4 cup granulated sugar
1/3 cup water

Preheat oven to 350°F. Grease bundt pan and set aside.

In a large bowl, whisk together the flour, baking soda, salt, ginger, nutmeg and cloves. In a medium bowl, whisk together the melted coconut oil, water, brown sugar, molasses, vinegar and vanilla. Make a well in the dry ingredients and pour in the wet ingredients. Use a whisk to mix the batter together just until combined. Fold in the pears.

Pour batter into the bundt pan and bake until the cake begins to pull away from the edges slightly and a toothpick inserted into the center of the cake comes out nearly dry, 45 to 60 minutes.

Let cool for 5 minutes then use a knife to carefully loosen any stuck sides. Invert cake over a wire rack and lift off the pan. Let cake cool completely. Carefully transfer cooled cake to platter or cake plate and dust with powdered sugar, if desired.

While the cake cools, make the caramel sauce. In a small bowl, whisk together the coconut milk, vanilla and salt. Set aside. Add the sugar and water to a medium saucepan over medium-high heat. Stir just to combine, but do not stir after that! Allow mixture to come to a boil and watch it carefully. After about 6 minutes, the mixture will start to turn golden, then light brown, and it will smell like caramel. As soon as it has turned brown, slowly pour in the coconut milk mixture. The caramel will bubble enthusiastically at first. If the sugar hardens around the whisk, don’t worry, this is normal – just keep stirring and it will dissolve. Continue cooking, stirring occasionally, until the caramel sauce has thickened, about 5 minutes.

Slice cake and put on plates. Drizzle individual servings with the caramel sauce. Serve.

Notes

The caramel sauce may be made ahead of time and kept refrigerated in an airtight container. It keeps well for up to 5 days. Allow the sauce to come to room temperature to thin out a bit before serving. You can also warm it in the microwave for a few seconds to speed up the process.

It was a special evening in that two of my guests were named Sophia, and our priest was able to come, and “my” Sophia’s godfather as well. We had a lively group with more food contributions to the table coming in the form of salads, and much good and edifying conversation coming from everyone. The soup was popular and not much was left over.

We ate grapes, too, giant seedless Perfect Grapes, the consensus was. I made Himbasha bread, and it was the only part of the dinner that I wasn’t truly happy with. I overbaked it trying to make sure it would be chewy enough, and it ended up awfully crusty, but my friends thought it was wonderful because they like the crust. It was fresh, at least! I’ll have to keep working on that recipe, which I’ve told about before.

A couple of the women did most of the clean-up, so that part was easy, too. My feet were sore, but Sophia was radiant and blessed, which made me very happy.

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Glorious Beheading

church, feasts, icons, saints,

Recently there has been an increase in Christian martyrdom by beheading, but that isGL P1010418 not what the title of my post refers to. It is a phrase from the hymnography of the Orthodox Church for the commemoration of the Beheading of John the Baptist, which we who use the Gregorian Calendar remember on August 29 every year.

John was the Forerunner of Christ, and his preaching of repentance prepared many hearts to receive Christ.  You might say that John got involved with politics when he spoke up about the governor Herod’s unlawful relationship with his brother’s wife Herodias. It doesn’t appear that they had asked for his opinion, but Herodias was angry enough about it that she asked Herod, via her dancing daughter Salome, for John’s head on a platter, which was granted. In the Gospel of Mark is one passage that recounts these events.

The hymns lament that Herod and Herodias missed their opportunity to repent and gain eternal life, but rejoice that God was glorified by the prophet’s death as well as by his life, and speak of John continuing to preach repentance even to the souls in Hades.

Icon Reader tells in depth about the iconography of John the Baptist, who is often pictured with wings. These symbolize the fact that he was a prophet or messenger from God. He is also called an “angel of the desert,” because like angels he was not involved in normal mundane things. The icon I show here is my own; when I received it as a gift it was the first time I saw that John is holding his own head on the platter. Some Orthodox do not eat anything from a plate, or anything round, on this day, and we all keep a fast in St. John’s honor.

I have a particular interest in the Glorious Forerunner’s beheading because the saint whose name I bear, Joanna, was married to Chuza, Herod’s steward, and is reported to have used her connections to retrieve the head so that it could be given an honorable burial.

A Thousand Years

church, history, quotes, saints, , , ,

Today is the 1,000-year commestvladimir-big halifaxmoration of the repose of St. Vladimir, Enlightener of Russia. He was the emperor whose decision to convert to Orthodox Byzantine Christianity transformed Russia and turned its history in a new direction, in about 988. I was lucky enough to attend Liturgy today, in a parish with Russian roots, and to hear a homily on St. Vladimir from a priest who had graduated from St. Vladimir’s Seminary. The Orthodox Church in America has posted online a long and rich story of the saint if you would like to read more of his exploits than I can tell here.

The most famous story among the faithful is an account found in the Primary Chronicle of Russia, written about this time, of how Vladimir, when he was still a confirmed pagan, sent emissaries to check out the churches and faiths of his neighboring lands.

They were completely unimpressed with the Muslim Bulgars, partly because of the ban on alcoholic beverages; of the German churches they reported, “We beheld no glory there.”

But in Constantinople at Hagia Sophia: “…they led us to the place where they worship their God, and we knew not whether we were in heaven or earth, for on earth there is no such vision nor beauty, and we do not know how to describe it; we only know that God dwells among men. We cannot forget that beauty.”

This has been the experience of so many of us converts to Orthodoxy, that we can well believe the story, which is not held to be as certain as the facts about the politics of the time and how Prince Vladimir made an arranged marriage with the daughter of the Byzantine Emperor, and was baptized before the marriage. However it came about, his conversion was providential and has had tremendous ramifications for the last 1000+ years.

He ordered the baptism of all his subjects, who dutifully went down to the River Dneipr en masse the next morning. Here I want to quote from the OCA article about how this event resulted in the continuing celebration of another meaningful church feast day:

cross-procession-illarion-pryanishnikov

It is difficult to overestimate the deep spiritual transformation of the Russian people effected by the prayers of St Vladimir, in every aspect of its life and world-view. In the pure Kievan waters, as in a “bath of regeneration,” there was realized a sacramental transfiguration of the Russian spiritual element, the spiritual birth of the nation, called by God to unforeseen deeds of Christian service to mankind.

“Then did the darkness of the idols begin to lift from us, and the dawn of Orthodoxy appear, and the Sun of the Gospel illumined our land.” In memory of this sacred event, the regeneration of Rus by water and the Spirit, the Russian Church established the custom of an annual church procession “to the water” on August 1. Later, the Feast of the Procession of the Honorable Wood of the Life-Creating Cross of the Lord, which Russia celebrated with the Greek Church, was combined with the Feast of the All-Merciful Savior and the Most Holy Theotokos (established by St Andrew Bogoliubsky in the year 1164). In this combination of feasts there is found a precise expression of the Russian theological consciousness, for which both Baptism and the Cross are inseparable.

Prince Vladimir soon started to destroy pagan idols, some of which he had commissioned himself, and began serious reforms that would create a new church of the Tithes 17th cent Deśatynna_cerkvaChristian culture. He built monasteries and many and magnificent churches; hospitals, schools and orphanages. The capital city during this era was Kiev, and these first years of Christianity in Russia were a time of growth and prosperity and art. The hundreds of churches in Kiev were renowned for their beauty, for example, the fascinating Church of the Tithes, which has been destroyed many times and whose rebuildingvladimir card from vladimir 1000 yrs is under discussion again at this time.

My own first experiences of Orthodox worship were not outwardly as splendorous as Hagia Sophia, but like those emissaries I felt the splendor of Heaven coming down on me. (Just this week I added to my page newly renamed “Orthodoxy and Me,” to tell much more of my story as a story and not just scattered parts.) In my parish we have a man who was born a Jew and took the name of Vladimir at his baptism somewhat late in life. This morning he joyfully passed out these little icon cards as gifts, and we were all glad that he was there so we could say, “Happy Name’s Day!”

St. Justin Martyr

death, quotes, saints, ,

Saint Justin the Philosopher and Martyr (AD 100-165; celeb. June 1st)

You can kill us but you cannot do us any real harm.

-Saint Justin Martyr

Justin is known in the Orthodox Church as Martyr Justin the Philosopher. In his youth he was unsatisfied with the philosophies of the day, and after becoming a Christian he opened a school of Christian philosophy. He refused to offer sacrifice to pagan gods and was beheaded along with the martyrs Justin, Chariton, Euelpistus, Hierax, Peonus, Valerian, Justus and Charito in 165. They are all commemorated on June 1.

The following gives the context of the above quote and is from his first apology in 150 A.D., which he wrote to the emperor Antoninus Pius in defense of innocent Christians:

“Reason dictates that persons who are truly noble and who love wisdom will honor and love only what is true. They will refuse to follow traditional viewpoints if those viewpoints are worthless…Instead, a person who genuinely loves truth must choose to do and speak what is true, even if he is threatened with death…I have not come to flatter you by this written petition, nor to impress you by my words. I have come to simply beg that you do not pass judgment until you have made an accurate and thorough investigation. Your investigation must be free of prejudice, hearsay, and any desire to please the superstitious crowds. As for us, we are convinced that you can inflict no lasting evil on us. We can only do it to ourselves by proving to be wicked people. You can kill us—but you cannot harm us.”