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January 26 

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Saint of the day:

Saint Timothy
Saint Titus

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Patron Saint of Stomach Disorders

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Saints Timothy and Titus’ Story

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What we know from the New Testament of Timothy’s life makes it sound like that of a modern harried bishop. He had the honor of being a fellow apostle with Paul, both sharing the privilege of preaching the gospel and suffering for it.

Timothy had a Greek father and a Jewish mother named Eunice. Being the product of a “mixed” marriage, he was considered illegitimate by the Jews. It was his grandmother, Lois, who first became Christian. Timothy was a convert of Paul around the year 47 and later joined him in his apostolic work. He was with Paul at the founding of the Church in Corinth. During the 15 years he worked with Paul, he became one of his most faithful and trusted friends. He was sent on difficult missions by Paul—often in the face of great disturbance in local churches which Paul had founded.

Timothy was with Paul in Rome during the latter’s house arrest. At some period Timothy himself was in prison (Hebrews 13:23). Paul installed him as his representative at the Church of Ephesus.

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Timothy was comparatively young for the work he was doing. Several references seem to indicate that he was timid. And one of Paul’s most frequently quoted lines was addressed to him: “Stop drinking only water, but have a little wine for the sake of your stomach and your frequent illnesses” (1 Timothy 5:23).

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Titus has the distinction of being a close friend and disciple of Paul as well as a fellow missionary. He was Greek, apparently from Antioch. Even though Titus was a Gentile, Paul would not let him be forced to undergo circumcision at Jerusalem. Titus is seen as a peacemaker, administrator, great friend. Paul’s second letter to Corinth affords an insight into the depth of his friendship with Titus, and the great fellowship they had in preaching the gospel.

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When Paul was having trouble with the community at Corinth, Titus was the bearer of Paul’s severe letter and was successful in smoothing things out. Paul writes he was strengthened not only by the arrival of Titus but also “by the encouragement with which he was encouraged in regard to you, as he told us of your yearning, your lament, your zeal for me, so that I rejoiced even more…. And his heart goes out to you all the more, as he remembers the obedience of all of you, when you received him with fear and trembling” (2 Corinthians 7:7a, 15).

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The Letter to Titus addresses him as the administrator of the Christian community on the island of Crete, charged with organizing it, correcting abuses, and appointing presbyter-bishops.

https://www.franciscanmedia.org/saints-timothy-and-titus/

http://www.catholic.org/saints/saint.php?saint_id=2352

https://en.wikipedia.org/wiki/Saint_Titus

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Prayer:

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Visit:

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St Timothy

(Relics: Termoli, Italy)

 

Cattedrale di Termoli

(Termoli Cathedral)

Piazza Duomo 1

86039 Termoli, Italy

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Visit:

 

Saint Titus 

Heraklion, Crete, Greece

 

Recipes:

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Ajvar spread for bread
 

Ingredients

  • 2 large eggplants about 3 pounds

  • 6 large red bell peppers

  • Salt and black pepper

  • 1 garlic clove finely chopped

  • Juice of 1 lemon

  • 1/2 cup good-quality olive oil

  • 1 tablespoon finely chopped parsley


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Directions:

  1. Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes.

  2. Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.

  3. Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.

  4. Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week.

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Pogacha is a traditional Macedonian round loaf.

It's usually made for special occasions.

There are various types of pogacha, you can make it plain, add filling etc.

This recipe is about Pogacha with white cheese, yogurt and eggs.
 

Pogacha

Ingredients:

  • 4 eggs

  • 200 ml oil

  • 1/2 l yogurt

  • 1 tsp salt

  • 1 tsp sugar

  • 1 kg of flour (+100 g)

  • 100 g butter

  • 200 g white cheese

  • 1 fresh yeast
     

Directions:

  1. Dissolve yeast in yogurt, add sugar and leave for a minute to activate. Then gradually add eggs, oil, salt and flour. You may need more than 1 kg of flour, dough will show itself, it should eventually be soft, but not sticky. Knead well and leave to rest for 15 minutes.

  2. Roll out big crust and coat with butter. Sprinkle the cheese and fold in a big roll. Cut roll into slices and arrange them into a deep casserole or pot previously coated with butter.

  3. Let it rest and rise well. Coat pogacha with egg and sprinkle with sesame seeds. Bake in preheated oven at 200 degrees for the first 20 minutes, then reduce the oven temperature to 180 and bake until lightly browned.

Kompir Mandza

"Potato Stew". Whenever Kompir Mandza is made, the house smells like heaven. The longer this stew cooks, the better. The bulk of this hearty stew relies on chunky potatoes, meat, parsley, tomato, onion, garlic and carrots.

 

Ingredients:
 

  • 1.5 kg of potatoes

  • 2 onions

  • 100 ml of oil

  • 1 tablespoon red powdered pepper

  • 1 tablespoon of dry spices

  • 1 teaspoon salt

  • parsley

  • 2 tablespoons flour 


Directions:
 

  1. Chop onions, add oil and spices, add a little water and let it cook until onions completely soften. Periodically add water.

  2. During this time, clean and chop the potatoes into cubes or slices, as you prefer. Add potatoes in the pot, pour water to cover the potatoes well. Leave to boil on medium heat, with occasional stirring.

  3. Add pepper and salt, mix well and leave until everything is beautifully cooked. If it is too thick, add a little hot water periodically .

  4. At the end, when potatoes are cooked and there's enough soup (in your judgment), dilute flour with a glass of water, remove pot from the heat, add flour and water, stir and return to cook another 5 to 10 minutes on reduced fire.

  5. Try to check if it is salty, you can also add black pepper. Add fresh parsley in the end.

  6. Serve warm, combine with fresh salad.

Vanilici Cookie
 

Ingredients:

  • 250g butter

  • 2 eggs

  • 4 tablespoons white sugar

  • 600g AP flour

  • the zest and  juice of one lemon

  • 1/4 tsp of baking powder

  • a jar of your favorite jam

  • powdered sugar
     

Directions:

  1. Preheat the oven to 350 F/180 C.

  2. Mix the margarine, eggs, sugar, flour, lemon and baking powder together and mix WELL.

  3. Roll the dough out to a thickness of your choice, it all ultimately depends on how wide your jaw can open. Cut circles out with a cookie cutter or glass, make sure they are all the same size.

  4. Bake them on buttered or parchment lined trays for around 10-15 minutes or until they are cooked through and a golden color. Let cool.

  5. Pair up all the cookies, and spread one of each pair with a thin layer of jam, then place the other, sandwiched on top.

  6. Gently dip or toss them in a dish/bowl of icing sugar until they are coated consistently.

  7. Serve your cookies with tea or milk and/or about eight other of it’s sugary friends.

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