Saint of the day:
St. Adrian of Nicomedia
"...thrown to a lion, which refused to touch him"
Patron Saint of plague, epilepsy, arms dealers, butchers, guards, soldiers
The Story of St. Adrian of Nicomedia
St. Adrian of Nicomedia (d. 306 A.D.) lived under the Christian persecutions of the Roman Emperor Galerius Maximian. Thirty-three Christians were seized in Nicomedia, brought before a judge, and ordered to be savagely beaten. With each new torture the men received, they bravely proclaimed their faith in Christ. They argued with the judge that by his tortures he was only increasing their heavenly glory, while guaranteeing his own damnation to hell. Adrian, a man of 28 years, was head of the praetorium and witnessed the steadfast faith of these men. He was moved to the point of conversion, and exclaimed that he, too, would reject paganism to suffer and die for the name of Christ along with the other Christians. One of Adrian's servants ran to tell his wife, Natalie, what her husband had done. Natalie, who was secretly a Christian, ran to the prison in joy at the news of her husband's newfound faith, and encouraged him to stay strong and steadfast in it. After Adrian refused to recant his profession of faith in Christ, he was thrown into prison with the other men and cruelly tortured. His arms and legs were severed on an anvil before finally dying as a martyr. Saint Adrian is the patron saint of soldiers, arms dealers, and butchers.
Argyropolis (Gümüşhane) near Constantinople, Turkey (Istanbul)
Gümüşhane Pestil Plum Fruit Roll Ups
7 lb plums around 5 quarts bowl
3/4 cup granulated sugar
Preheat oven to 400° F.
Wash, cut in half and pit the plums. Lay halved plums out on rimmed cookie sheets with cut side up and place in the oven for 20 min. Check every 5 minutes to avoid burning the plums.
After 20 minutes, remove plums from the oven and let them cool. Using blade attachment in the food processor, blend plums until smooth and pour finished mixture into a large bowl.
Add 3/4 cup sugar to blended plums and stir well. Add more sugar to taste if needed. Than line rimmed baking sheet with parchment paper covering the walls of the baking sheet as well. Pour the purée in to about an 1/8" to 1/4" thickness.
Let dry in the oven for as long as it takes for the purée to dry out and form fruit leather, about 6-8 hours, more or less depending on the thickness of your fruit leather.
There are several ways to dry this out:
Heat the oven to low 140°F. Place the baking sheets with purée in the oven on the two racks placed as much in the center as possible.
If the lowest setting on the oven is 170°F, than preheat to 170°. Turn the oven off and leave the door closed completely and reheat it after an hour; repeat as necessary until it dries out. The fruit leather is ready when it is no longer sticky and has a smooth surface.