January 8 

The Baptism of the Lord


The Story of the Feast of the Baptism of the Lord:

The Baptism of the Lord has historically been associated with the celebration of Epiphany. Even today, the Eastern Christian feast of Theophany, celebrated on January 6 as a counterpart to the Western feast of Epiphany, focuses primarily on the Baptism of the Lord as the revelation of God to man.

After the Nativity of Christ (Christmas) was separated out from Epiphany, the Church in the West continued the process and dedicated a celebration to each of the major epiphanies (revelations) or theophanies (the revelation of God to man): the Birth of Christ at Christmas, which revealed Christ to Israel; the revelation of Christ to the Gentiles, in the visit of the Wise Men at Epiphany; the Baptism of the Lord, which revealed the Trinity; and the miracle at the wedding at Cana, which revealed Christ's transformation of the world. (For more on the four theophanies, see the article on Christmas.)

Thus, the Baptism of the Lord began to be celebrated on the octave (eighth day) of Epiphany, with the miracle at Cana celebrated on the Sunday after that. In the current liturgical calendar, the Baptism of the Lord is celebrated on the Sunday after January 6, and, a week later, on the Second Sunday of Ordinary Time, we hear the Gospel of the Wedding at Cana.













Jordan River

Yardenit Baptismal Site

6d Baptism Site.jpg



Ice Cross

Just like with the Baptism of the Lord, today many places have a rebirth with the new year.... 
Around the world church leaders bless the water & baptize parishioners.
Here in the USA we celebrate with a polar plunge or polar run!


Worshipers believe whoever recovers the cross will be freed from evil spirits.


Priest blessing the river in Charleston, SC




Greek Diples


  • 2 eggs

  • 2 egg yolks

  • ¼ teaspoon baking soda

  • 2 tablespoonfuls sugar

  • Pinch of salt

  • Juice of half an orange

  • Zest of an orange

  • Zest of a lemon

  • About 2 cups flour

  • Vegetable oil for frying


  • Walnuts pounded in the mortar or finely chopped

  • Powdered cinnamon



  1. Beat the eggs and the egg yolks with the sugar.

  2. Add the salt, zest of the orange and the lemon, the brandy, the baking soda stirred in the orange juice.

  3. Add the flour in tablespoonfuls, until you have a dough that is not too stiff, so that you can roll it out easily.

  4. Divide the dough in two balls, wrap them with shrink-wrap and put them in the fridge for two to three hours.

  5. Sprinkle some flour on the counter and roll out the dough in very thin sheets.

  6. If the dough is a little sticky, don’t add more flour. Just sprinkle lightly the counter with flour.

  7. Cut the dough in ribbons about 6 cm wide and 15 cm long.

  8. Line the ribbons on one corner of the counter and cover them with a wet towel at all times, so that they don’t dry out.

  9. Pour oil in a small pot or a deep frying pan and when it is hot (but not smoking) pick up a ribbon with a fork.

  10. Dip it in the oil, rolling it around the fork.

  11. Fry it until it is light golden brown. Repeat with the rest of the strips.

  12. Fry two or three at a time, so that they don’t burn.

  13. Lay them on absorbent paper. When all the dough strips are finished, prepare the syrup.

  14. Put all the ingredients in a pot and boil them until the sugar has dissolved.

  15. Place the diples in a serving dish, and drizzle the syrup over them.

  16. Pour the syrup over the diples and sprinkle the walnuts and the powdered cinnamon over them.