Pascha 2017: Special Easter Issue
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Easter ORIGIN of EASTER: WHERE DID IT COME FROM?
Easter ORIGIN OF EASTER: WHERE DID IT COME FROM? The exact origins of this religious feast day’s name are unknown. Some sources claim the word Easter is derived the Teutonic goddess of spring and fertility. Other accounts trace Easter to the white clothing donned by people who were baptized during that time. Through a translation error, the term later appeared as esostarum in Old High German, which eventually became Easter in English. In Spanish, Easter is known as Pascua; in French, Paques. These words are derived from the Greek and Latin Pascha or Pasch, for Passover. Jesus’ crucifixion and resurrection occurred after he went to Jerusalem to celebrate Passover (or Pesach in Hebrew), the Jewish festival commemorating the ancient Israelites’ exodus from slavery in Egypt. Pascha eventually came to mean Easter. In the Christian Religion Easter is also called Resurrection Sunday. It is a festival celebrating the resurrection of Jesus Christ from the dead, It is a movable feast. Gregorian Calendar has 5th April, Julian Calendar 12th April and Jewish Passover 4th April, for this year. Customs vary across the Christian World. Easter is preceded by Lent. A period of fasting and penitence for Easter, which begins on Ash Wednesday and lasts forty days (not counting Sundays) The week before Easter is Holy week, The Sunday before Easter is Palm Sunday, the last three days are Maundy Thursday, Good Friday and Holy Saturday Palm Sunday, Maundy Thursday and Good Friday commemorate Jesus entering into Jerusalem. Ash Wednesday a day of fasting, the first day of Lent. Jesus Christ spent 40 days fasting in the dessert. -
Hungry-Donkey-Events-Pack.Pdf
ABOUT US Welcome to The Hungry Donkey, everybody’s favourite Greek restaurant in East London, serving up the best in authentic Greek cuisine. …and I’m the hungry donkey, the name behind the brand! Not only do I love feeding the hungry folks of Spitalfields, but my restaurant is also perfect for private hire. Share an authentic Greek experience in hip surroundings with your nearest and dearest, to celebrate your special occasion. From birthdays to engagements to corporate conferences, host your event here with a selection of menus and an ideal space for entertaining. CHRISTMAS MENU DECEMBER 2018 SMASHING PLATES selection of dips & pita bread [V] Tzatziki, htipiti & melitzanosalata (aubergine dip) STARTERS A selection of greek meze for everyone to share papoutsakia [v] Roasted aubergine topped with tomato, onions & feta greek sausage Mount Olympus wild boar, pork & leek sausage spanakopita [v] Oven-baked filo pastry stuffed with spinach & feta cheese zucchini fritters [v] Deep-fried shredded zucchini, mint, dill & feta cheese dolmadakia [v/VN] Organic vine leaves stuffed with herb-infused rice revithokeftedes [v/vn] Greek falafel topped with tahini & black sesame seeds greek salad [v] MAINS Slow-roasted Turkey fillet Served on a crisp flatbread, topped with chestnut stifado, accompanied with honey-roasted baby carrots & honey mustard sauce succulent slow-roasted pork roll Filled with a celery, rosemary & garlic filling, served with chive baby potatoes, on a bed of aubergine purée arnaki fricassÉe Slow-roasted lamb shoulder, foraged wild greens, egg & lemon sauce Gemista [vn] Oven-roasted seasonal vegetables, stuffed with rice, dried fruits & nuts DESSERT HUNGRY DONKEY RAKOMELO LOUKOUMADES Traditional Greek doughnuts, sprinkled with my raki & honey syrup & cinnamon £30pp excl. -
Mikhail Gorbachev Becomes Archon, Receives Athenagoras Award
NOVEMBER 2005 • Vol. 70 • No. 1219 www.observer.goarch.org • e-mail: [email protected] $1.25 per copy Mikhail Gorbachev Becomes Archon, Receives Athenagoras Award NEW YORK – Almost 75 years ago in Privolnoye, a small peasant village in southwest Russia near Stavropol a baby-boy was born to Sergey and Maria Gorbachev. Those were tough times in Russia and especially in the northern Caucasus region, but Maria who was very pious, took the advice of two other pious Orthodox Christian women, her mother and her mother-in-law and secretly bap- tized the boy. The priest picked the boy’s name, Mikhail. by Stavros H. Papagermanos On Oct. 22, Mikhail Sergeyevich Gorbachev stood in front of some 800 Or- thodox Christians gathered in a New York City hotel for the Archon’s Annual Banquet and was invested as Archon Great Orator of the Ecumenical Patriarchate. “Who would think back in the years of the Soviet Union that in the year 2005, the very same person, the highest standing person in the communist hierarchy of the Soviet Union will be here receiving the offikion of the Archon of the Ecumenical Patriarchate and be recognized as a great humanitarian and the very important person who put his seal forever in the history of the 20th century…It happened tonight, we lived this experience and we thank God for this.” These were the words of His Emi- nence Archbishop Demetrios of America who presided over the solemn investiture D. PANAGOS ceremony. FORMER President of the Soviet Union and Archon Great Orator Mikhail Gorbachev receives the Athenagoras Human Rights Award from Mikhail Gorbachev rapidly ascended Archbishop Demetrios of America, Archon’s National Commander Dr. -
Biuletyn 1 Lekcja Wielkanoc 1
Festivals Easter traditions 1. Read the text and fill the gaps with the names of different Easter egg traditions. egg tapping decorated eggs egg dance Pace Egg plays egg hunt egg rolling Easter eggs are specially (1) given to celebrate the Easter holiday or springtime. An (2) is a game during which decorated eggs, real hard-boiled ones or artificial ones (…), of various sizes, are hidden for children to find, both indoors and outdoors. When the hunt is over, prizes may be given for the largest number of eggs collected, or for the largest or the smallest egg. Real eggs may further be used in (3) contests. In the North of England, at Eastertime, a traditional game is played where hard boiled pace eggs are distributed and each player hits the other player's egg with their own. (…) The winner is the holder of the last intact egg. (4) is also a traditional Easter egg game played with eggs at Easter. In England, Germany, and other countries children traditionally rolled eggs down hillsides at Easter. The (5) is a traditional Easter game in which eggs are laid on the ground or floor and the goal is to dance among them without damaging any eggs (…) In the UK the dance is called the hop-egg. The (6) are traditional village plays, with a rebirth theme. The drama takes the form of a combat between a hero and a villain, in which the hero is killed and brought back to life. The plays take place in England during Easter. Based on: http://en.wikipedia.org/wiki/Easter_egg (12.02.2010) 2. -
July/August 2015
UNITED GREEK ORTHODOX COMMUNITY OF NON-PROFIT ORG. SAN FRANCISCO, THE ANNUNCIATION U.S. POSTAGE PAID ANNUNCI AT I O N C AT HEDRAL ANNUNCIATION CATHEDRAL SAN FRANCISCO, CA 245 VALENCIA STREET, SAN FRANCISCO, CA 94103-2320 P E R MIT N O. 1 7 3 4 HERALD 245 VALENCIA STREET, SAN FRANCISCO, CA 94103 • 415 864-8000 • FAX 415 431-5860 • E-MAIL [email protected] JULY/AUGUST 2015 he, too, signed the steel (see photo). His Eminence Metropolitan Gerasimos was not able to be with us for the steel signing on June 14, as he presided over ground breaking services for the new facilities of the Annunciation Church in Sacramento. Modeled after Constantinople’s Church of Hagia Eirine, with echoes of the Great Church (Hagia Sophia), the new Cathedral is in the shape of a Greek cross, with an apse and the narthex bringing it to 165 feet in length. Its central dome, 50 feet in diameter, rises to 70 feet. It features an adult baptismal font and a choir loft. It will seat 800. The new Cathedral, the ground breaking for which took place on November 6, 1997 by His All-Holiness Ecumenical Patriarch Bartholomew, who also laid the cornerstone, features 70 underground parking spaces. It replaces the historic Cathedral which was lost as a result of damage suffered in the 1989 Loma Prieta Earthquake. Before leaving the site, His Eminence the Archbishop signed the steel column directly behind ARCHBISHOP DEMETRIOS OF AMERICA the synthronon in the Ieron (altar). May 30th was an historic moment VISITS ANNUNCIATION CATHEDRAL, in the life of the Annunciation Cathedral. -
Cocktails the Real Greek
COCKTAILS Soumada whisky sour - Whisky, Tentura, lemon, egg white, soumada almond syrup Pop my Vissino - Sumac Vodka, zivania, crushed cherries, vissinada, lime Ouzo fizz - Plomari ouzo, gin, lemon, honey soda, lemon balm Bitter rose - Campari, rose liqueur, mint, pink grapefruit, ro se glyko Metrio fig martini - Vodka, metaxa 7, Greek coffee, fig glyko, burnt cinnamon MENU Taramosalata, salt cured olives, fried pita Htipiti, whipped feta, roast garlic, thyme oil, dakos Grilled halloumi, lemon leaf, rakomelo, candied black walnuts. Fire roasted whole eggplant, tomatoes a la greque, bottarga Spanakopita, spinach pie, sheep's milk feta, leeks, dill Grilled king prawns, grape must, farro koliva Twice cooked octopus, almond skordalia, parsley salad Port Phillip mussels, olive saganaki, kritharaki Grilled whole calamari, manouri, watermelon, candied rind Otway pork belly panseta, olive oil braised green beans, pickled chillies Lemon roasted Bannockburn chicken, cucumber salad, Meredith Greek yoghurt Slow roasted lamb baked in clay, kleftiko style, kasseri, tomatoes, Florina peppers Sides Horta, sauteed greens, lemon, black garlic Potatoes tsakistes, mavrodaphne, coriander, rosemary The Greek salad, aged feta, papara dressing Sweets Chickpea baklava, halva, sour cherry ice cream Kataifi, galaktoboureko, peach jelly, raspberries Loukoumades, dark chocolate, Greek coffee ice cream "T he land of figs, nuts and honey" honey bougatsa, fig ice cream, pasteli THE REAL GREEK • Ordered by the whole table and for groups of 8 and over Taramosalata, salt cured olives, fried pita Spanakopita, spinach pie, feta, leeks, dill Twice cooked octopus, almond skordalia, parsley salad The Greek salad, aged feta, papara dressing BBQ lamb forequarter chops, lemon, cucumber salad, yoghurt Potatoes tsakistes, mavrodaphne, coriander, rosemary "The land of figs, nuts and honey" honey bougatsa, fig ice cream, pasteli Please note Sundays and Public Holidays incures a 10% surcharge. -
The Small Cyclades: Four Sparkling Gems
The Small Cyclades: Four Sparkling Gems Iraklia Schinoussa Koufonissia Donoussa Donoussa 5 Index Iraklia 4 -7 Nature and geography 8 - 10 A place in history 11 Around the island 12 - 17 Beaches 18 - 19 Activities 20 - 22 Local products 23 - 24 Events and folk fetes 25 Info 26-27 Schinoussa 28 - 31 Nature and geography 32 A place in history 33 Settlements and sights 34 - 36 Beaches 37 - 41 Activities 42 - 45 Local products 46 Events and folk fetes 47 Info 48 - 49 Koufonissia 50 - 53 Nature and geography 54 A place in history 55 Touring the island 56 - 60 Beaches 61 - 64 Activities 65 - 67 Local products 68 Events and fetes 69 Info 70 - 71 Donoussa 72 - 75 Nature and geography 76 A place in history 77 Touring the island 78 - 81 Beaches 82 - 85 Activities 86 - 89 Local products 90 Celebrations and fetes 91 Info 92 - 93 The Basics: Getting to the isles of the Small Cyclades 94 7 9 Iraklia, unspoiled, featuring an impressive mountain massif and excellent Wild beaches - protected from strong winds thanks to its proximity to the much larger, craggy islands of Naxos and Ios - may be described as the “wild beauty” among the Small Cyclades. beauty Part of the Natura 2000 network of natural habitats, it enchants with the superb views offered by its mountainous footpaths, the variety of its coastline and its own, unique sights. According to the Homeric legend, Life on Iraklia takes an easy pace, offering quiet and relaxation, with many alternative options for walks and exciting exploration, swimming in on their way back to Ithaca crystal-clear waters, diving in wonderful settings but also entertainment after the end of the Trojan War, at the local, traditional island fetes. -
The Cooking Odyssey
The Cooking Odyssey Episode Guide SEASON ONE #101 Santorini – Part 1 Santorini, a cluster of islands created by a volcanic eruption in 3600 BC is home to a unique eco system and amazing food. Chef Yanni learns about local wines and teaches us how to bake a whole fish, fava and a cheese mousse dessert. #102 Santorini – Part 2 Santorini, rumored to have the most beautiful sunsets in the world, is also known for its culinary delights. Chef Yianni demonstrates how to make an octopus eggplant salad, a traditional Greek salad and kolokithokeftedes or simply, zucchini fritters. #103 Mykonos – Part 1 Join Chef Yianni as he explores the sandy coast, windmills, and food of Mykonos and demonstrates how to make “Mostra”, a traditional Mykonian appetizer, and a Greek Risotto with scallops. #104 Mykonos – Part 2 Mykonos’ trademark windmills portray the innovation of the locals, and food is no exception. Chef Yianni demonstrates how to make a light summer meal of grilled cuttlefish accompanied by various salads. #105 Paros While in Paros, Chef Yianni gets a lesson in cheese making, local traditions and has an evening of singing and dancing. Chef Yianni demonstrates how to make “Krithoto”, orzo with squid and saffron, and “Revithia”, traditional baked chickpeas. APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG #106 Naxos Chef Yianni explores Naxos and discovers a restaurant committed to using local organic products, visits a distillery established in 1896 and demonstrates how to make a stuffed pork loin with potatoes and a tart made with figs and cheese. -
Easter Around the World with Kate & Mack
Easter Around the World with Kate & Mack Hi kids! It’s me, Kate, and my friend, Mack. Easter is couple days, everyone mourned (that means just five weeks away, and we’ve been traveling they were super sad) that Jesus was dead. to learn some of the different ways people But then, three days later, Jesus rose from celebrate this holiday. We’re going to make the dead! And that’s why we can celebrate — quick stops in all parts of the world — Africa, because Jesus loved us so much that he died Americas, Asia, Europe and the Pacific. We and rose again so that one day we can live know you’re busy with school and all the with him in heaven! How amazing is that? learning you have to do every day, so this But you’ll be able to read all about that over should be a fun break for you. the next few weeks with your family. After all, When you think of Easter, what’s the first it’s really important that we understand why thing that comes to mind? Maybe it’s the Jesus died for us, and what he went through Easter bunny, because you get baskets full of so that we can be forgiven of our sins. And yummy candy. Or maybe it’s dyeing Easter there’s no better time to talk about it a lot eggs with your family. than around Easter, right? Hopefully you also think of the true reason So are you ready to travel the world with us? that we celebrate Easter! After all, it doesn’t Let’s get started! really have anything to do with bunnies or candy. -
Wine Masticha Wine Rakomelo Olive Oils Wine Ouzo Honey
THE EARTH HAS MUSIC FOR THOSE WHO LISTEN For a lifetime I have travelled far and wide spreading the beauty of music. But today I’d like to take you on a different musical journey. One I have always wanted to share; The Glorious Music of Food. Demis Roussos For those who knew our father well, he was someone with a life-long passion for both music and distinctive food. They had always been for him the same art, the same passion. How many times had he secretly dreamt of exploring this passion of his, through selected culinary treasures of his land? ... Greece. Greece is a magical place, filled with sun drenched lands of the purest oil. It is an exceptionally abundant landscape brimming with healthy natural products full of delicious flavours which are harvested by friendly people who use methods that have been around for centuries and are deeply rooted in traditions with respect for the earth. It gives my brother and I great pleasure to have hand-selected these delicious natural products, which, just as our father’s musical instruments have been crafted by artisans who have taken their inspiration from the beauty and the energy of Greece and its ancient traditions. Our first DR family selection is an extra virgin olive oil, cold-pressed in Crete, in that same exact village where our great grandfather, Artemios, chose to leave for a few years prior his departure for Egypt. Our father have always been particularly fond of Crete, a Greek island south of the mainland where the famous Cretan diet, consisting of untainted products, has provided since ancient times the secret to a long and healthy life. -
Babs-Spring-2021.Pdf
FOOD LITTLE PLATES BABS HOUSE WRAPS ISKENDER SALADS OLIVES 2 LAMB ISKENDER 13 GRAVLAX -CURED SEATROUT SALAD 11 MARINATED FETA & SUNDRIED TOMATOES 4 BABS DONER WRAP 8 Lamb doner wrapped in hot thin flatbread with lightly pickled cabbage, Skewers of lamb leg fillet, with garlic yogurt, grilled Turkish chilli; on top of Layers of thinly-sliced rich and delicate cured seatrout gravlax on a bed of DIPS & PITA BREAD 4 gherkins, onions and harissa mayo with chilli sauce and pickled chillies on chargrilled chunks of pita bread dipped in a spiced Marinara sauce & chilli baby spinach, rockets and caper berries with lemon, oregano & olive oil Choice of: Ajvar Roast Pepper dip, Tzatziki, Sundried Toamto Hummus, Beetroot the side butter dressing Hummus, Babaganoush, Tyrokafteri- (spicy pepper & feta cheese dip) EXTRA BABS HALLOUMI WRAP 8 DONER ISKENDER 12 GREEK SALAD 7 Artisan Pita bread or thin flatbread 1 Lebanese style Fried Halloumi, wrapped in hot flatbread with shredded Lamb donner; thinly sliced, served with garlic yogurt, grilled Turkish chilli; on Feta cheese, cucumbers, tomatoes, peppers, onions & herbs in a light lettuce, ajvar, pickled cabbage and sweet pickled peppadews; with harissa top of chargrilled chunks of pita bread dipped in a spiced Marinara sauce dressing SHARING DIP PLATTER 15 mayo and drizzled with chilli butter A big tasting platter of all our dips SIDES FOUR DIP PLATTER 8.5 CHICKEN GYROS WRAP 8 Try any four of our dips Spit roasted and chopped free range chicken, wrapped inside a Greek HUMMUS SHAWARMA flatbread; Stuffed with a handful of fries, tomatoes, fresh chopped onions and GARLIC PARMESAN FRIES 4.5 tzatziki Skin-on fried topped with Garlic Mayo and grated Parmesan RIGANATHA 5 HUMMUS CHICKEN SHAWARMA 11 Rye bread topped with extra virgin olive oil, chopped tomatoes, feta cheese, Spit grilled & chopped free range chicken, on a bed of lemony tahini & SKINNY FRIES 3.5 and a healthy sprinkle of oregano VEGAN GYROS WRAP 9 sundried tomato hummus. -
The Saint Spyridon Voice April 2004
THE SAINT SPYRIDON VOICE APRIL 2004 Saint Spyridon Greek Orthodox Church PO Box 427 Newport, RI 02840 tel: (401) 846-0555, fax: (401) 841-0960 www.stspyridonchurch.org PAGE 2 THE SAINT SPYRIDON VOICE SAINT SPYRIDON GREEK ORTHODOX CHURCH www.stspyridonchurch.org Reverend Presbyter Anthony Evangelatos [email protected] Office Hours Priest: Tuesday—Friday, 9 am—3 pm Church secretary, Ellen Anagnostos: Tuesday & Thursday, 9 am—1 pm Parish Council President: Steven Mellekas GOYA President: James Mellekas Chanters: George Spiratos JOY Advisor: Sandy Giannopoulos Basile Panoutsopoulos AHEPA President: Basile Panoutsopoulos Ron Delarose Greek School: Choir Director: Paul Cotsoridis Loula Eliopoulos Organist: Jane Iandolo Basile Panoutsopoulos (adult classes) Religious Education : Marianne Menas Daughters of Penelope President: Stewardship: Ron Delarose Stella Volpicelli Philoptochos President: Zinovia Canale Island of Skiathos Organization: Acolytes: Team A—James Mellekas John Michael Team B—James Canale Bulletin: Aliki Cooper ([email protected]) SERVICE TIMES Sunday Winter Hours Orthros 8:45 am Divine Liturgy 10 am Wednesdays Vespers (or Small Paraklesis on Festal celebrations in the week: last Wednesday of month) 7 pm* Vespers—7 pm * Orthros—9 am Saturdays Great Vespers 6 pm* Divine Liturgy—10 am * Note: Holy Confession is available each Saturday after vespers, after Wednesday or other evening services (when there are no adult classes), and during office hours by appointment. The Saint Spyridon Voice is a monthly publication of St. Spyridon Greek Orthodox Church, 390 Thames St., Newport, RI 02840 APRIL 2004 PAGE 3 FROM THE DESK OF FATHER ANTHONY It doesn’t seem like that long ago when Easter seemed like Easter, as we know it in the Orthodox Church.