Sunday, January 11, 2015 was a family day at St. John Church, it means the congregation participates in singing along with the choir, and Sunday School children some serve on the altar and some sing with the choir. Following the solemn Divine Liturgy, Fr. Mesrop Ash explained why the Armenian Church performs the Blessing of the Water, which is a symbolic commemoration of the Baptism of Christ. It is customary to have a Godfather during the Water Blessing service, however, this year because Hovnan Surpazan declared the year 2015 the “Year of the Youth”, Fr.
Fasts & Feasts
Information about the Fasts and Feast days of the Armenian Church.
Sunday, December 25, was the Feast of St. Stephen, the Protomartyr, who was one of the seven deacons ordained by the Apostles according to the New Testament books of Acts. As December 28 was the following Sunday, following Divine Liturgy, Fr. Mesrop gave a brief introduction of why we celebrate the feast of St. Stephen, and then invited the deacons that were present to express how and why they were inspired to become deacons.
The Assumption is the day that God assumed the Virgin Mary into Heaven following her death. It is the oldest and principal feast day of all those dedicated to St. Mary. Sunday, August 17, more than 150 faithful came to St. John Church to celebrate The feast day of the Assumption of St. Mary.
Holy Week is the climactic journey of the faithful in preparation of the miraculous resurrection of Jesus Christ. Come and participate in the truly special rites of the Armenian Church, and embark on your own journey with Christ.
1 pound small new potatoes
4-5 scallions, chopped
¼ cup minced dill, salt and freshly ground black pepper to taste
Garnish: Sliced tomatoes and cucumbers
In Armenian this dish is called: Bughbeghov yev Sokhov Tutoom¼ cup olive oil 2 onions, sliced in ¼ -inch rounds 1 ¼ pounds small zucchini cut into ¼-inch rounds(there should be about 4 cups) 1 pepper (red or green, or ½ of each), cut into strips 1 14-ounce can Italian-style plum tomatoes ½ teaspoon crushed, dried basil ¼ teaspoon crushed, dried mint leaves Salt and pepper to taste