>What a glorious day! Holy Saturday is the first and early announcement of the Resurrection… and typically the service when catechumens are baptized and/or Christmated. Father John Troy Christmated twelve new members this morning at Saint John in Memphis!
Here’s Catilyn Manning with her sponsor, Meribeth Harvey. I’m sure Caitlyn will have some yummy things to say about the day on her blog.
Then you chop up lots of green onions and yellow onions and brown them in real butter. Near the end you stir in lots of chopped up parsley and cilantro. Then a bunch of dill. You add all this to the meat in the pot and simmer for an hour.
Then you put the pot in the refrigerator for a few hours (or a day or two ahead, if you prefer.) Meanwhile, you squeeze a bunch of lemons and mix the lemon juice with cornstarch in a jar and save it for later.
When we come back to the church for the Pascha service tonight (at 11 p.m.) we’ll take the soup out of the refrigerator, skim off the fat, and slowly warm it during the service. At the last minute, we’ll stir in the lemon juice and cornstarch mixture, as well as a dozen or so beaten eggs.
When Julia’s father, Andy, was alive, I remember that all he wanted (at 2 a.m.!) on Pascha morning was a cup of lamb soup and a glass of champagne. He converted me to this practice several years before he died. Those Greeks know how to celebrate! I’ll be thinking of Andy and Urania tonight as we crack our red eggs together and say, “Cristos Anesti! Alithos Anesti!” (Christ is Risen! Indeed, He is Risen!) Or, in Arabic, “Masiah Qam!”