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.
On February 24th, Tigran Antonian, Carmen Kestekyan, and Naryne Sarkiss presented “Greetings from Armenia: An Afternoon of Pictures and Stories”. The Church hall was filled with parishioners eager to hear about the experiences of these three young adults in Armenia for a month through the CYMA program. A slide show presentation highlighted points of interest on the trip to Armenia.
On Thursday, February 28, his Eminence Archbishop Hovnan Derderian visited the community of St. John Armenian Church of San Francisco.
¼ cup brown lentils
1 bay leaf water to cover
¼ cup plus 2 tablespoons olive oil
1 cup long grain rice
2 cup hot water or vegetable broth
½ teaspoon salt, or to taste
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
Joetta Kalakian Malkassian passed away in Palo Alto, California on February 26, 2013.
With spiritual joy we announce that on Wednesday, February 13, the first Lenten Meditation or Hesgoom of the 2013 Great Lenten season was performed at St. John Armenian Church. With many faithful in attendance, Fr. Mesrop began the service by explaining that this year's vigils were being called meditations in order to remind us that Lent is a time for meditation, when we can focus our thoughts on God, and strip away unnecessary things. This is healthy, and spiritually rejuvenating.
In Armenian this dish is called: Bughbeghov yev Sokhov Tutoom
¼ 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
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