Storytime Tapestry E-zine

The newsletter devoted to spreading love and cultural awareness throughout the world.

Welcome to Fascinating Facts and Educational Trivia

A Hartson Dowd Column

May 10, 2008

Fascinating Facts and Tantelizing Trivia:

May 11, 2008-

Day of Pentecost

The second half of the Christian calendar begins with this Sunday.  During the first half from Advent to Trinity Sunday we have remembered the main events in the life of Christ here on earth.  The Sundays after Pentecost are concerned with the practical life of those who believe in Christ.  It is the season of growth in Christian living.

On the seventh Sunday after Easter, those of us of the Christian faith celebrate the day of Pentecost, or Whitsunday.  This is the day when we give thanks for the gift of the Holy Spirit to the Apostles.  In Jesus’ words, “I will not leave you desolate . . . I will come to you.”

For many of us, today is truly the birthday of the Church.  It was through the gift of God’s Holy Spirit that the disciples were strengthened and enabled to fulfill our Lord’s command—“Go forth and make all nations my disciple.”  Today is Pentecost Sunday – a day to commemorate the gift of the Holy Spirit to all who believe and follow Christ.  Thanks be to God!

“While the day of Pentecost was running its course, they were all together in one place when suddenly there came from the sky a noise like that of a strong striving wind, which filled the whole house where they were sitting.  And there appeared to them tongues like flames of fire, dispersed among them and resting on each one.  And they were filled with the Holy Spirit.”……--Acts 2: 1-4

          Pentecost is often a time for baptisms.  The choice of white clothing worn at the baptismal service gave rise to the name “White Sunday,” or Whitsun in old English.

          Another celebration of Pentecost takes place on the fiftieth day after the beginning of Passover.  Called Shavu’ot or the “Feast of the Weeks,” it is the Jewish holiday celebrating the harvest season in the Holy Land.

Shavu’ot also commemorates the anniversary of Moses and the Israelites receiving the Torah and the Ten Commandments at Mount Sinai.

          There are many traditions and customs of Shavu’ot, and they have evolved from the legends and stories describing the experiences of the Israelites at Mount Sinai.  One story says that the Israelites overslept on the morning of Shavu’ot.  To compensate for this negligence, many Jews stay awake from dusk to dawn, reading from the Torah and the Talmud.  Another Shavu’ot custom is the eating of dairy products.  Perhaps this tradition comes from a passage in the Torah which reads; “And He gave us this land, a land flowing with milk and honey.”

          Some people celebrate Shavu’ot by eating blintzes, cheesecakes or other dairy dishes.  I confess that cheese blintzes are a favourite of mine, and this recipe is particularly delicious.

CHEESE BLINTZES

Batter:

4 eggs

1 cup milk

1 cup flour

1 tablespoon sour cream

? cup sugar

1 package of vanilla sugar

a pinch of salt

oil for frying

Filling:

16 ounces cottage cheese

2 egg yolks

2 tablespoons sugar

2 tablespoons butter or margarine, melted

? cup raisins (optional)

1)    1)    Batter:  Combine eggs and milk.  Add sour cream and blend well.  Add flour gradually.  Mix well until the batter is smooth.

2)    2)    Heat a small amount of oil in an 8-inch frying pan until hot but not smoking.  Ladle a small amount of batter into the pan, tipping the pan in all directions until the batter covers the entire bottom of the pan.

3)    3)    Fry on one side until set and golden (about one minute).  Slip the pancake out of the pan and repeat until all of the batter is used, adding oil as necessary.

4)    4)    Filling:  Mix all ingredients for the filling together.

5)    5)    To assemble:  Fill each pancake on the golden side with three tablespoons of filling.  Fold in the sides to the centre and roll the blintz until it is completely closed.  Replace the blintzes in the pan and fray for two minutes, turning once.

Cheese blintzes are served hot with sour cream or applesauce.  (I like them with both!)

Hartson s. Dowd

May 11, 2008-

Day of Pentecost

The second half of the Christian calendar begins with this Sunday.  During the first half from Advent to Trinity Sunday we have remembered the main events in the life of Christ here on earth.  The Sundays after Pentecost are concerned with the practical life of those who believe in Christ.  It is the season of growth in Christian living.

On the seventh Sunday after Easter, those of us of the Christian faith celebrate the day of Pentecost, or Whitsunday.  This is the day when we give thanks for the gift of the Holy Spirit to the Apostles.  In Jesus’ words, “I will not leave you desolate . . . I will come to you.”

For many of us, today is truly the birthday of the Church.  It was through the gift of God’s Holy Spirit that the disciples were strengthened and enabled to fulfill our Lord’s command—“Go forth and make all nations my disciple.”  Today is Pentecost Sunday – a day to commemorate the gift of the Holy Spirit to all who believe and follow Christ.  Thanks be to God!

“While the day of Pentecost was running its course, they were all together in one place when suddenly there came from the sky a noise like that of a strong striving wind, which filled the whole house where they were sitting.  And there appeared to them tongues like flames of fire, dispersed among them and resting on each one.  And they were filled with the Holy Spirit.”……--Acts 2: 1-4

          Pentecost is often a time for baptisms.  The choice of white clothing worn at the baptismal service gave rise to the name “White Sunday,” or Whitsun in old English.

          Another celebration of Pentecost takes place on the fiftieth day after the beginning of Passover.  Called Shavu’ot or the “Feast of the Weeks,” it is the Jewish holiday celebrating the harvest season in the Holy Land.

Shavu’ot also commemorates the anniversary of Moses and the Israelites receiving the Torah and the Ten Commandments at Mount Sinai.

          There are many traditions and customs of Shavu’ot, and they have evolved from the legends and stories describing the experiences of the Israelites at Mount Sinai.  One story says that the Israelites overslept on the morning of Shavu’ot.  To compensate for this negligence, many Jews stay awake from dusk to dawn, reading from the Torah and the Talmud.  Another Shavu’ot custom is the eating of dairy products.  Perhaps this tradition comes from a passage in the Torah which reads; “And He gave us this land, a land flowing with milk and honey.”

          Some people celebrate Shavu’ot by eating blintzes, cheesecakes or other dairy dishes.  I confess that cheese blintzes are a favourite of mine, and this recipe is particularly delicious.

CHEESE BLINTZES

Batter:

4 eggs

1 cup milk

1 cup flour

1 tablespoon sour cream

? cup sugar

1 package of vanilla sugar

a pinch of salt

oil for frying

Filling:

16 ounces cottage cheese

2 egg yolks

2 tablespoons sugar

2 tablespoons butter or margarine, melted

? cup raisins (optional)

6)    1)    Batter:  Combine eggs and milk.  Add sour cream and blend well.  Add flour gradually.  Mix well until the batter is smooth.

7)    2)    Heat a small amount of oil in an 8-inch frying pan until hot but not smoking.  Ladle a small amount of batter into the pan, tipping the pan in all directions until the batter covers the entire bottom of the pan.

8)    3)    Fry on one side until set and golden (about one minute).  Slip the pancake out of the pan and repeat until all of the batter is used, adding oil as necessary.

9)    4)    Filling:  Mix all ingredients for the filling together.

10)                       5)    To assemble:  Fill each pancake on the golden side with three tablespoons of filling.  Fold in the sides to the centre and roll the blintz until it is completely closed.  Replace the blintzes in the pan and fray for two minutes, turning once.

Cheese blintzes are served hot with sour cream or applesauce.  (I like them with both!)

Hartson s. Dowd

hsdowd@telus.net