February 1 

Saint of the day:

Saint Tryphon


Patron Saint of falcons, gardeners and winegrowers; Kotor, Montenegro;

Moscow, Russia; invoked against rodents and locusts

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Saint Tryphon

Saint Tryphon is said to have been born at Kampsade (Campsada, in Phrygia, now Turkey), and as a boy took care of geese. His name is derived from the Greek τρυφή (tryphe) meaning "softness, delicacy". He acquired fame as a healer, especially of animals, and is considered one of the Holy Unmercenaries, particularly invoked on farms. During the Decian persecution he was taken to Nicaea about the year 250 and was tortured and beheaded with a sword after he had converted the heathen prefect Licius. 

https://en.wikipedia.org/wiki/Tryphon,_Respicius,_and_Nympha

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Prayer:
 

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Visit:
Kotor Cathedral

Katedrala Svetog Tripuna - Cathedral of Saint Tryphon

Kotor, Montenegro

Relics: Saint Tryphon's head is kept in the Kotor Cathedral.

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Recipe:

Pelmeni (Russian Dumplings)

Ingredients
 

Pelmeni Dough

  • 3 cup flour

  • 2/3 cup lukewarm water

  • 3 eggs

  • 1 tsp salt
     

Pelmeni Filling

  • 2 lb ground meat pork, chicken, turkey, and/or ground beef

  • 1 large onion grated

  • 1/2 tbsp salt to taste

  • 1 tsp pepper to taste
     

Serving the Pelmeni

  • sour cream

  • Unsalted Butter
     

Directions
 

Pelmeni Dough

  1. Sift the flour and salt into a large mixing bowl. Add the eggs and mix until incorporated. Add water.

  2. Using a stand mixer, mix the dough until smooth. Sprinkle flour onto a flat work surface.
     

Pelmeni Filling

  1. In a large bowl, mix the ground meat, grated onion, salt, and pepper with your hands until well-combined.
     

Assemble the Pelmeni (Mold or By Hand)

  1. To save time, use a pelmeni mold to shape the dumplings. To do so, roll out a flat piece of dough and place it on the well-floured mold. Fill each hole with meat.

  2. Make another flat, round piece of dough and place it on top. Sprinkle with flour and use a rolling pin to roll over the dough until each dumpling is separated.

  3. Flip the mold over and shake out the pelmeni. Dust them with flour. At this point, you can either freeze them for later or boil them to eat immediately. 

  4. Alternatively, you can make the pelmeni by hand. To do so, roll the dough out and cut small circles out of it using a cookie cutter. Place the meat mixture in the middle and fold over the sides into a half-moon shape, pinching the edges together to secure the filling inside. Connect the two corners together. Repeat until you have no dough or meat mixture left.
     

Boil the Pelmeni

  1. Bring a large pot of salted water to boil. Add the pelmeni in. Once they float to the top, they are finished and ready to be taken out. Strain the pelmeni with a colander. Drizzle them with butter and serve with a side of sour cream. Enjoy! https://momsdish.com/recipe/76/pelmeni

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