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#194350 03/04/04 11:18 AM
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Daniel,

I will hazard a guess that whatever wheat you find in the store is actually hulled, i.e. the hard, outer husk taken off already. It may just be that since they tend to do this anyway, they don't bother to mention it in the name.

Sharon

#194351 03/04/04 01:22 PM
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Herb, there is no reason you can't have kolyva to break the fast after Presanctified, as it is certainly "Lent legal". smile I was just observing that you usually see kolyva offered more often for services for the dead, the All-Souls Saturdays, St. Theodore on the first Saturday of the Great Fast as well as saint's days, name days, etc.

The prayer for blessing the kolyva in the Trebnik certainly has no limitations on when not to take it, and there is absolutely no reason why the priest couldn't bless it at the conclusion of Presanctified and everyone partake to break the fast. In fact, I like that idea a lot, cool because by the time we get out it is easily pushing 8 or so p.m. Hmmm, maybe next week...

But that white confectioner's sugar is too sweet for me (my kids disagree with me on this point wink ). Just nuts, raisins and honey are fine.

#194352 03/04/04 01:24 PM
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Quote
Originally posted by Diak:
I would suggest it more appropriate for the All-Souls Saturday, not the Presanctified. It is typically made for commemorations of the dead and in remembrance of the miracle of St. Theodore of Tyro last Saturday.
I actually made and brought kolliva to Liturgy last Saturday for the remberance of the miracle of Saint Theodore. I followed the simplest recipe I could find, biggrin one that only called for soaking overnight. Father blessed the kolliva after Liturgy, and I gave a brief teaching on the miracle. We have these wonderful pious practices, but over time the teaching behind the practice is lost. So it becomes imperative to remind the folks why we do such things.

BTW, in some stores they may be shelved as "wheat berries".

#194353 03/04/04 02:17 PM
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Father John:

So what's this super easy recipe of your's.

I'm into super easy!

Herb

#194354 03/04/04 02:47 PM
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Herb,

it was the Serbian koljivo recipe on prosphora.org:

prosphora.org page 16 [prosphora.org]

#194355 03/04/04 03:21 PM
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That is a great page for recipes, indeed. I have used three of those (Serbian, Greek, Romanian) and all turned out pretty well.

I highly recommend the Romanian recipe with rum...yum. smile

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