Tuesday, September 10, 2013

Today's JAR- just a reminder. Harvesting Basil in the Fall for the Elevation of the Holy Cross

 
 
This post may come a little late, and I should repost in the spring, but as we find ourselves harvesting our gardens and many of our plants going to seed, if we planted basil this year, we probably noticed its little white flowers.  Hopefully we clipped the blooms to prevent it from seeding so the leaves last a few more days.   We will want to take some as an offer to Liturgy on Saturday, September 14th as we celebrate the Elevation of the Holy Cross. 
 
Here is the story of the Holy Cross I found on www.goarch.org the website for the Greek Orthodox Archdiocese of America.
 
Saint Helen, the mother of Saint Constantine the Great, when she was already advanced in years, undertook, in her great piety, the hardships of a journey to Jerusalem in search of the cross, about the year 325. A temple to Aphrodite had been raised up by the Emperor Hadrian upon Golgotha, to defile and cover with oblivion the place where the saving Passion had been suffered. The venerable Helen had the statue of Aphrodite destroyed, and the earth removed, revealing the Tomb of our Lord, and three crosses. Of these, it was believed that one must be that of our Lord, the other two of the thieves crucified with Him; but Saint Helen was at a loss which one might be the Wood of our salvation. At the inspiration of Saint Macarius, Archbishop of Jerusalem, a lady of Jerusalem, who was already at the point of death from a certain disease, was brought to touch the crosses, and as soon as she came near to the Cross of our Lord, she was made perfectly whole. Consequently, the precious Cross was lifted on high by Archbishop Macarius of Jerusalem; as he stood on the ambo, and when the people beheld it, they cried out, "Lord have mercy."  . 

Another source described the tradition of the basil:

On the spot where the Cross was discovered, St. Helen had found a hitherto unknown flower of rare beauty and fragrance, which has been named “Vasiliko”, or Basil, meaning the flower of royalty. Note that the word “Vasiliko” means “of the King,” since the word “Basileus” in Greek means “King”; so, the plant Vasiliko, Basil, is tied to the Precious Cross of the King of Glory, our Lord Jesus Christ. Thus, it is a tradition to bring basil to be blessed at today’s Divine Liturgy.
 
 
 

 
 
 
For the Feast of the Holy Cross, churches will decorate a tray of basil to surround a cross as a reminder of this history.   Following the service, as people receive a blessing from the piece, we will receive a small spray to take home.  I try to put the stems from my basil in water to root for next year.  Caring for it all year is a good reminder of the value and importance of the Cross.  Most times, I have to buy seeds because I didn't so such a good job.  :) 
 
 
 

 
We must remember to bring our children to church on Saturday, making this holy strict-fasting day a priority above soccer and other Saturday morning lessons.   We must help our children navigate the many choices that they will have to make and by our example, model that the church calendar is our compass, our guide to living and experiencing a full Orthodox life. 
 
Slow down this weekend.  Attend Liturgy Saturday morning to honor the Cross and then again Sunday morning to honor Christ's resurrection.  Plan a Lenten meal to cook for your family.  Let us stop for a moment and reflect upon our cross that we carry.  Let us raise it to our shoulders bravely and carry it as we follow Christ and His teachings, as taught through the Bible and Holy Tradition.  For many of us, this "cross" is to decide that Liturgy is the most important thing this Saturday. 

Sunday, September 08, 2013

Ginger Potato Salad

4 potatoes
2 hard boiled eggs
3 dill baby pickles
1 T minced ginger
1/2 c mayo
1T honey
 
wish I had green onions
 
 
  Peel and boil potatoes. 
Drain, rinse under cool water, cut into 1inch cubes and place in a large bowl. 

Chiop remaining ingredients and add to bowl. 
 
 
  Stir and chill before serving.  


Today's JAR- (just a reminder). On the Nativity of the Virgin Mary

Today we celebrate the Nativity of the Virgin Mary! (one of the 12 Major Feast of the Orthodox Christian calendar)   It's a glorious day!  She was dedicated to God by her parents who were very old by the time they conceived her.  Because of her love for God, and having lived in the Temple since a young age she was as able to say;

 “Behold the maidservant of the Lord! Let it be to me according to your word.” Luke 1:38 

 

And with her acceptance of God's will, the Son of God came.  This is truly a day to celebrate.  I hope you find something special to do today to honor her.  Attend liturgy, take flowers as an offering, buy someone lunch, make a special donation as your offering, play with your children when you might have found something "important" to do or even serve dinner on fancy plates.   Don't let the feast day slip by without recognition. 

 "For behold, henceforth all generations will call me blessed."  Luke 1:48

Saturday, September 07, 2013

Meal Planning- September 8-14 Crock Pot Sunday and Strick Fast Saturday

 
 
 
SUNDAY- CROCK POT SUNDAY!  Sesame Pork Ribs, Potato Salad, Coconut Cream Pie (to celebrate the Nativity of the Virgin Mary, September 8- I might even use my china plates to show it's a special day.)
 
MONDAY- LEFT OVERS (I hope there are left overs!)
 
TUESDAY- Baked Chicken, Feta and Spinach Pierogies.  (I saw the pierogies in the store and can't wait to see how they taste)
 
WEDNESDAY- Greek Lemon Potatoes, Fried Zucchini, Salad
 
THURSDAY- Meatloaf.   It's been a while since I made a meatloaf. 
 
FRIDAY- Baked Tofu, Rice, Steamed Broccoli
 
SATURDAY- Shrimp N Rice (Strict Fast Day for Holy Cross- Sept 14)   


Friday, September 06, 2013

Crock Pot Sunday- Slow Cooked "Country" Pork Ribs EDITED

This week I am going to take a crack at slow cooked pork ribs in my crockpot.  The recipe looks easy
as pie...  hmmm, maybe we will have pie for dessert. 


It's hard to find a crock pot recipe that doesn't use a can of cream of something soup or a packet of Lipton onion soup, which is why I chose to start with this one... I also have most of the ingredients. 

Crock Pot Pork Ribs


You will need 5-7 lbs of Country Pork Ribs.  Silly me didn't realize what "country" meant...

Country-style ribs (a.k.a. Country Ribs). Country-style ribs are not really ribs. They are cut from the front end of the baby backs near the shoulder and a tray of country-style ribs in the grocery store will contain few, if any, ribs.




Slice 1 medium onion and placed on the bottom of the slow cooker.  I used 2 small Vidalia onions for sweetness.




Combine: 3/4 c packed brown sugar, 1/4 c soy sauce, 1/2 c ketchup, 1/4 c honey, 1 T cider or white vinegar, 3 garlic cloves minced, 1 t ground ginger (from a tube), 1/2 t crushed red pepper flakes (did not have so added a splash of hot sauce). I'll try to do this on Saturday.  (I probably could have marinated the meat all night... didn't think of it till the morning.)


Add ribs and turn to coat in sauce.



Place country style pork ribs in cooker on top of onions.  Pour remaining sauce over ribs.


Cover and cook on low for 5-6 hours.





(Went to church and enjoyed taking our time during coffee hour knowing dinner was cooking.)






Waiting for us when we got home:


Option: Sprinkle toasted sesame seeds and chopped green onions before serving. Maybe next time. Oh wow~!  I remembered the green onions and toasted sesame seeds this time and it changed the flavor all together to an even more wonderful taste! 

I wanted the meat a bit crispier, so I took a few pieces, placed them on a cookie sheep with aluminum foil, and broiled them for a few minutes:

BEFORE


AFTER


As I typed this out I was imagining a cool potato salad with boiled eggs and chopped pickles on the side which made me think I should boil the potatoes and eggs on Saturday to make Sunday after church as "cook-free" as possible.  (This was a great idea!)


After the fact:
Then I went ahead a strained some of the liquid, which was too fatty...



Skimmed some of the fat off...

 
 
And heated it up for a sauce.  The guys wanted rice and not my delicious potato salad, and the sauce was full of flavor and a nice addition.  Go Guys!



Luckily, there is plenty left for tomorrow! 




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