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October 19

Saint of the day:

Prophet Joel

Prophet Joel's Story 

Joel (/ˈdʒoʊəl/; Hebrew: יוֹאֵל‎ – Yō'ēl; Greek: Ἰωήλ – Iōḗl; Syriac: ܝܘܐܝܠ‎ – Yu'il) was a prophet of ancient Israel, the second of the twelve minor prophets and according to the book itself the author of the Book of Joel. He is mentioned by name only once in the Hebrew Bible, in the introduction to that book, as the son of Pethuel (Joel 1:1). The name Joel combines the covenant name of God, YHWH (or Yahweh), and El (god), and has been translated as "one to whom YHWH is God," that is, a worshiper of YHWH. Some commentators suggest that Joel lived in the 9th century BCE, whereas others assign him to the 5th or 4th century BCE. The dating of his book is similarly debated; there are no mentions of kings that might help locate it in time. The book's mention of Greeks[Joel 3:6] has not given scholars any help in dating the text since the Greeks were known to have had access to Judah from Mycenaean times (c. 1600–1100 BC). However, the book's mention of Judah's suffering [Joel 3:19] and to the standing temple[Joel 1:14] have led some scholars to place the date of the book in the post-exilic period, after the construction of the Second Temple.[citation needed] Joel was originally from Judah/Judea, and, judging from its prominence in his prophecy, was quite possibly a prophet associated with the ritual of either Solomon's or the Second temple, depending on the date when he lived. According to a long-standing tradition, Joel was buried in Gush Halav.







Gush Halav, Israel



Pumpkin Fritters

These pumpkin fritters are light, fluffy and literally  melts in your mouth. Drizzled with caramel sauce and you’re in pumpkin heaven.



  • 1 cup mashed pumpkin or puree

  • 1 cup flour

  • 2 teaspoons baking powder

  • 2- tablespoon sugar

  • ¼ cup milk

  • ½ teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ¼ teaspoon all spice

  • ¼ teaspoon salt

  • 1 large egg

  • Oil for deep-frying

Caramel glaze

  • 1 cup sugar

  • 3 tablespoons water

  • ¾ cup heavy cream

  • 1 tablespoon unsalted butter

  • 1 tablespoon light corn syrup


  1. In a large bowl -combine all the ingredients: mashed pumpkin, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, salt and all spice. Stir until everything has been fully combined

  2. In a saucepan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 350 degrees.

  3. The dough is going to be sticky and light, if you can, use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and drop it in the oil. Do not overcrowd the pan. Do so in batch

  4. Fry for about 2-3minutes until it is golden brown.

  5. Use a slotted spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.

  6. If desired, you can roll the finished product in cinnamon sugar or use the caramel glaze

  7. Caramel Glaze

  8. Add water, sugar and corn syrup in a medium sauce -pan. Combine everything with a stir.

  9. Heat over medium high heat for about 5-10 minutes, depending on your stove. Swirl the pan if you feel the sides are getting browned too quickly. Do not stir the caramel it will cause crystallization. Wipe down any splatters with a brush from the sides of the pan as the sugar is caramelizing- make sure you get a brown color. It does make a difference in taste

  10. Lower the heat on the saucepan, and gently add the cream and butter there will be splatters so be careful. Finally stir the mixture into a smooth consistency. Remove from the heat and let it cool

  11. Serve with fritters.

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