Of Thy Mystical Supper, O Son of God, accept me today as a communicant; for I will not speak of Thy Mystery to Thine enemies; nor like Judas will I give Thee a kiss; but like the thief will I confess Thee: Remember me, O Lord, when Thou comest into Thy Kingdom.
During the harsh weather at winter’s end, the crocus… also known as the penitent flower, springs up and blossoms forth in time for the spiritual lenten season of repentance, efforts, and hope.
May we, wherever we are… particularly during pandemic isolation, blossom forth with efforts of repentance, love, hope and faith in God’s mercy.
Although these are trying times… This isjust for now.
St. Matthew’s Passion is a musical work composed by Metropolitan Hilarion Alfeyev. It focuses and takes us through the services of Holy Week, as recorded through the Gospel of St. Matthew. The music and Scripture are poignantly entwined. It’s beautiful.
Today is Palm Sunday, the Feast Day commemorating the Entrance of our Lord into Jerusalem. Following His glorious miracle of raising Lazarus from the dead, the people went out to meet the Lord with palms and branches. They welcomed Him with honour and shouts of praise. Today is also a bittersweet joy, for we know of the sad events to come during Holy Week.
On this day, we too, wherever we are, (particularly during pandemic isolation) may still bend the knees of our hearts and souls, to worship Christ as King and Lord.
…Let the events themselves – and not just memories break us in body and soul. Then, when we forget ourselves and think rather of Christ, about what is really taking place during these days, we will reach also that Great Saturday when Christ is laid to rest in the tomb – and we also will find rest. When at night we hear the announcement of the Resurrection, we too will be able to suddenly come alive from that terrible numbness, from that terrible death of Christ, from Christ’s dying, of which we shall partake at least a little during these days of the Passion. ~ Metropolitan Anthony Bloom
Rejoice greatly, O daughter of Zion! Shout aloud, O daughter of Jerusalem! Behold, your king is coming to you; righteous and having salvation is he, humble and mounted on a donkey, on a colt, the foal of a donkey. ~ Zechariah 9:9
God is the Lord, and hath appeared unto us; make ye a feast, and with gladness, come, let us magnify Christ with palms and branches, with hymns crying aloud: blessed is He that cometh in the name of the Lord our Saviour. ~ Ode 9 of the Feast
This natural dye yields a rich vibrant brick-red colour, and has become a special family tradition to do during Holy Week.
You’ll Need:
– 2 dozen white eggs (save the cartons for later storage) – 1 package of cheesecloth – 24 to 36 (small size) elastic bands (extras may be needed in case of breakage) – 10 to 12 cups of dry yellow onion skins – one bunch of parsley (and if available, pansies or small edible flower heads, and clover leaves, small 2 inch frond-ends of ferns etc.) – 1/2 cup white vinegar
In a very large pot, boil the onion skins in 2 – 4 litres of water, for 30 – 40 minutes. Remove pot from heat. Strain out the skins and discard them. Add the vinegar to the strained dye and stir well.
(While waiting for the skins to boil, take the cheesecloth and cut 24- 6 X 6 inch squares.)
Using the first dozen eggs, place a sprig of something floral, etc. pressing it ‘pretty-side’ flat down upon the egg. Wrap cheesecloth square tightly around egg, keeping the sprig taut against egg.
Pull cheesecloth tighter, leaving a small “pony-tail”. Tie ponytail tightly with elastic band. Set aside on a platter to prevent “rolling-off-the-table-tragedies”! When one dozen eggs are completed thusly, lower them gently into the dye and simmer for 20 minutes over heat, so only a bubble breaks the surface occasionally. This prevents the eggs from becoming tough.
While waiting for the first dozen to boil, work on preparing the next dozen with cheesecloth and flowers. When the first dozen have simmered 20 minutes, remove from dye with slotted spoon and immerse for about 3 minutes in a large bowl of cold water.
Add the second dozen prepared eggs gently into the hot dye, and simmer them for 20 minutes. Remove the first batch of cooled eggs from the water and carefully remove the cheesecloth and sprig of parsley or flower, and admire your creations!
Keep them on a platter so to avoid casualties. Buff them lightly with a “polish” of small amount of olive oil on a paper towel, and place eggs back directly into their cartons for storage and REFRIGERATE!. Repeat procedure with the remaining dozen eggs.
It’s easy to save dry onion skins for the next year each time you cook.
Man seeks joy and happiness in heaven. He seeks what is eternal far from everyone and everything. He seeks to find joy in God. God is a mystery. He is silence. He is infinite. He is everything. Everyone possesses this inclination of the soul for heaven. All people seek something heavenly. All beings turn toward Him, albeit unconsciously. Turn your mind towards Him continually. Learn to love prayer, familiar converse with the Lord… Become worthy of Christ’s love… Turn on the switch of prayer so that divine love may flood your soul. Christ will appear in the depths of your being. There, in the deepest and most inward part, is the Kingdom of God. The Kingdom of God is within you (St. Luke 17:21). ~St. Porphyrios “Wounded by Love”
You cannot be too gentle, too kind. Shun even to appear harsh in your treatment of each other. Joy, radiant joy, streams from the face of one who gives and kindles joy in the heart of one who receives. ~ St. Seraphim of Sarov
This special Greek bread is traditionally baked to serve on Lazarus Saturday, the day before Palm Sunday… to celebrate the miracle of Jesus raising Lazarus from the dead. Shaped like a man wrapped in a shroud, they are vegan, and contain several sweet spices. Lazarus Saturday ends at sundown, and Palm Sunday marks the beginning of Holy Week.
Lazarus Saturday is a special day in the Orthodox Church, and celebrates the final, great miracle of Jesus Christ before His Resurrection. Today prefigures His own death, and demonstrates His Authority over death. Seeing His friend is already four days dead, Jesus sheds tears and cries out: “Lazarus, come forth!”
In Orthodox countries, on Lazarus Saturday, children go house to house with decorated hand baskets, singing Lazarus Carols, and sharing Lazarakia. Sometimes coins are popped into the children’s baskets by parishioners, as a donation for the church. Some folks slip lenten treats to the children, which they take home and share with their families. It is also customary to collect wildflowers, palms, and branches on this day to adorn homes, as the next day is the feast of Palm Sunday.
There are many ways to make Lazarakia. Although fresh is best, you may certainly bake them ahead of time, and they freeze well.
Here is our own family recipe. It’s a bit different from the recipe on YouTube (seen near bottom of page), but it makes approximately the same quantity of Lazarakia buns as described in the video – depending of course… on the forms’ shapes and sizes. We basically do the same dough preparation as in the video. We make it a 3 braid and use peppercorns for the eyes (which are easier and safer to chew), instead of using whole clove sticks.
Ingredients
1 and 1/2 cups lukewarm water
2 tsp. yeast
4 – 5 cups flour
Zest of half an orange
1/3 cup white sugar
1/4 cup liquid honey
1/4 cup olive oil
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1/2 tsp. ground cardamom
1/8 tsp. ground anise (optional)
peppercorns for the eyes
Knead. Let rise as usual.
Round dough into approximately 3.5 ounce balls. Each ball will be enough to form a smaller circle ball for a head and 3 strips to braid. If you’d like to add a thin forehead headband strip, pull an extra minuscule amount from main ball, roll that out thinly too, and place across forehead. Push in the peppercorn eyes.
Bake in 370 degree oven for about 14 – 17 minutes, or until golden brown. (Baking time depends on the size of the Lazarakia.)
For “Bun-Shine” – a glossy vegan finish, use an extra couple of Tbsp. of olive oil for brushing onto the hot, baked, Lazarakia, after they come out of the oven. Extra yummy with a honey or syrup dip when nibbling.
Here is an excellent YouTube video. It’s easy to follow, with well explained how to’s… Step by step instructions show different ways to form the Lazarakia.
Lazarus Saturday will soon be here! I hope you enjoy the sweet venture of making and/or sharing traditional Lazarakia.
