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October 28

Saint of the day:

St. Jude Thaddaeus

Patron Saint of Desperate causes, desperate situations, lost causes

Armenia; hospitals; St. Petersburg, Florida; Cotta; the Chicago Police Department; Clube de Regatas do Flamengo from 

Rio de Janeiro, Brazil; Lucena, Quezon, Sibalom, Antique, and Trece Mártires, Cavite, the Philippines; and Sinajana in Guam

St. Jude Thaddaeus' Story

St. Jude, known as Thaddaeus, was a brother of St. James the Lesser, and a relative of Jesus.

Ancient writers tell us that he preached the Gospel in Judea, Samaria, Idumaea, Syria, Mesopotamia, and Lybia. According to Eusebius, he returned to Jerusalem in the year 62 and assisted at the election of his brother, St. Simeon, as Bishop of Jerusalem.

He is an author of an epistle (letter) to the Churches of the East, in particular the Jewish converts, directed against the heresies of the Simonians, Nicolaites, and Gnostics. This Apostle is said to have suffered martyrdom in Armenia, which was then subject to Persia. The final conversion of the Armenian nation to Christianity did not take place until the third century A.D.

St. Jude was the one who asked Jesus at the Last Supper why He would not manifest Himself to the whole world after His resurrection. Little else is known of his life, but legend claims that he visited Beirut and Edessa.

He was beaten to death with a club, then beheaded post-mortem in 1st century Persia. His relics reside at Saint Peter's in Rome, at Rheims, and at Toulouse, France.

Saint Jude Thaddeus is not the same person as Judas Iscariot, who betrayed Our Lord and despaired because of his great sin and lack of trust in God's mercy.

St. Jude Thaddeus is invoked in desperate situations because his New Testament letter stresses that the faithful should persevere in the environment of harsh, difficult circumstances, just as their forefathers had done before them.

Therefore, he is the patron of desperate situations, forgotten causes, hospital workers, hospitals, impossible causes, lost causes, and the diocese of Saint Petersburg, Florida. He is represented as bearded man holding an oar, a boat, boat hook, a club, an axe or a book. Nearly every image of him depicts him wearing a medallion with a profile of Jesus. He usually has a small flame above his head and he often carries a pen.

We remember him October 28 in Roman Church, and June 19 in Eastern Church.

St. Simon the Zealot

Little is known about the post-Pentecost life of St. Simon, who had been called a Zealot. He is thought to have preached in Egypt and then to have joined St. Jude in Persia. Here, he was supposedly martyred by being cut in half with a saw, a tool he is often depicted with. However, the 4th-century St. Basil the Great says he died in Edessa, peacefully.







Thaddaeus (Saint Jude)
St. Peter's Basilica, Vatican City

St Peter’s Basilica

Rome, Italy

St Joseph’s Altar

*Located in the left transept where the Blessed Sacrament is reserved.

*Relics of the two apostles, St Simon and St Jude, rest under this altar.


National Shrine of St Jude

3200 East 91st Street

Chicago, Illinois, 60617, USA

*Two bone fragments of St Jude rest within this church. They are located at the Altar of St Jude on the right side of the main sanctuary.

The larger fragment is placed within a reliquary above the altar. The smaller piece is positioned on the kneeler directly in front of the altar.


San Salvatore in Lauro

(Holy Savior in Lauro)

Piazza San Salvatore in Lauro 15

Rome, Italy

*This church is west of Piazza Navona.

*A small bone fragment from an arm of St Jude rests within a side chapel in this church.




In honor of St. Jude Thaddaeus

known as Jude the Apostle
We will be having a fusion dinner of 

Filipino & Armenian dishes


Chicken Adobo


  • 3/4 c vinegar

  • 1/2 c low sodium soy sauce

  • 1/4 c water

  • 1/2 bulb of garlic, cloves peeled and separated

  • 4 bay leaves

  • 1 tsp whole black peppercorns

  • 2 lbs bone in chicken pieces

  • 1 TBSP Honey or Brown sugar
    ***Do NOT add salt


  1. Mix vinegar, soy sauce, and water in a large bowl

  2. Stir in garlic, bay leaves and black peppercorns

  3. Add chicken pieces to large bowl and coat to marinate

  4. Let chicken marinate covered, in fridge for at least 30 minutes (preferably overnight)

  5. Pour chicken and marinade into a deep skillet

  6. Cover and simmer over low for 30 minute until chicken is cooked. 

  7. Remove chicken from sauce. 
    If the sauce hasn't thicken add a corn starch slurry to the sauce. (A slurry is just a TBSP of corn starch mixed with cold water until dissolved ) 
    *At this point I added a tablespoon of honey to my sauce.

  8. Serve chicken and adobo sauce over rice




Armenian, the word ‘Ghapama’ literally means cooked in a covered pot.  Recipe-wise, ghapama is a stuffed, baked pumpkin traditionally served between the New Year and Armenian Christmas which Armenians celebrate on January 6th. 

Stuffed, baked Pumpkin Recipe


  • 1 pumpkin, about 3 lbs. 

  • 1 yellow onion chopped

  • 1 ½ cups rice 

  • 4 Tbsp. (1/2 stick) butter, melted 

  • ¼ cup each of dried crannberries, apricots, cherries, chopped 

  • ¼ cup raisins & currents 

  • ½ - 3/4 tsp. ground cinnamon

  • Dash of salt, or to taste

  • 1 – 2 Tbsp. honey (or sugar)

  • ½ cup chopped nuts (almonds, walnuts, or pecans), optional 

  • ¼ cup hot water


  1. Wash and dry exterior of pumpkin. Cut off the top in a circle shape as it will be used as a lid.​​

  2. Scrape out the stringy fibers and seeds. Discard fibers, but rinse and save the seeds for roasting later on, if desired. Rinse the inside of the pumpkin; pat dry. 

  3. In a saucepan saute an onion in butter. Once cooked add in fruit & nut. Then add the rice. Add the cinnamon.

  4. Deglaze the pan with a splash of white wine, stock, or water.

  5. Add to the saucepan, 3 cups of water (or stock) and bring to a boil. Once a boil is reached, cover the pot and reduce heat to low. Cook rice for about 15 minutes. Rice should be almost completely cooked. Drain any excess liquid.

  6. Stir in the salt, honey (or sugar).

  7. Loosely stuff filling into pumpkin; pour the ¼ cup hot water over the top of the filling. 

  8. Place the pumpkin on a baking sheet for support. Put the top of the pumpkin back on and bake at 325°F for about 1-1/2 to 2 hours or until soft. Insert a toothpick into the pumpkin to determine tenderness. 

  9. Cut into wedges; serve.





Enjoy some traditional 
Armenian & Filipino music 

Yaman Yar (Folk) - Iakovos Kolanian
00:00 / 00:00
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