Wonderful breath

Wonderful breath

I cleaned all the vegetables, I opened the broccoli bouquets and put them in a boil, then I squeezed them in a strainer.

I washed the germs well and hardened them in a saucepan in a teaspoon of butter and a can of 50 ml of water, until the water drops well. Then he strained it on a kitchen napkin.

Sweet cream is mixed with flour, spices and eggs and put on low heat until slightly thickened, then put the finely chopped snittlauch

I placed the vegetables in a lined tray, sprinkled the germs on top

then thin slices of mozzarella among the vegetables to cover the entire surface and I poured the liquid mixture over it.

and I put another thin layer of vegetables arranged to taste

I sprinkled a little bit of tarragon powder and put it in the preheated oven at 250 degrees for about 25-30 minutes (I have a ventilated oven, at an ordinary one I think it goes at 200 degrees)

It was wonderfully good, that's how I served it without meat ... It was quite filling

Osaka Street Food & # 038 beer pairing & # 8211 course in the garden

Discover new tastes and the delicious Japanese ‘street’ cuisine that we make easy to replicate at home - tips & tricks: what ingredients and where to find them. We also make an association of Romanian craft beers because they go great. The course will take place in the garden.

  • Okonomiyaki (translation: ‘cooking as you like’ - Japanese savory pancake)
  • Home-made Gyoza (soft on the inside, crispy on the outside, these are the Japanese dumplings ubiquitous in Japan, from street-food and up to fine-dining)

*** Xpress course = short, fun, focused on a certain topic, taught in 1h.30 minutes (cooking). Unlike regular 3-hour courses, an express course covers a single subject and is perfect for ‘after-work’ disconnection.

Chocolate puff

I don't know why, but I've always had the impression that chocolate soufflé is very hard to make. I could bet that no matter how good the recipe is, it will turn out terribly for me. I was wrong! And I'm glad I made a mistake and I had the courage to try a recipe that turned out to be very simple (www.realepicurean.com) and the result was as I expected: a chocolate soufflé, with a delicate crust and a soft interior and & # 8230and never chocolates. I found the soul shapes at Ikea, somewhere at 5-6 lei a piece.

Ingredients for 4 servings:
& # 8211 100 gr dark chocolate
& # 8211 60 gr sugar
& # 8211 4 egg whites
& # 8211 2 yolks
& # 8211 butter for greasing shapes
& # 8211 ice cream (optional)

Heat the oven to 150 degrees and grease the molds with butter. Then melt the chocolate in a bain-marie. Be careful with chocolate, you have to stir continuously, over low heat, because it burns very easily.

Beat the egg whites: start with the mixer at low speed and as it thickens, increase the speed of the mixer and start adding the sugar. You will get a hard and shiny foam.

Separately, mix the lightly beaten yolks with all the melted chocolate and 2 tablespoons of egg white foam. Homogenize and then incorporate all the egg white foam. Careful! DO NOT use the mixer for this operation, but a spatula, with which you move from top to bottom, gently, until all the foam is incorporated.

Place the blow molds in a pan and fill them with chocolate foam, then pour the water into the pan so that it reaches half of the molds.

Bake the soufflé for 20-25 minutes, during which time DO NOT open the oven door at all, because it will leave.


Although often underestimated, zucchini is a low-calorie vegetable, with a wonderful taste and very versatile, and can be easily transformed into various tasty dishes. I prepare zucchini in many ways, especially during the summer, when they are fully found in the garden (and in the markets). I use them for cream soups, stuffed with meat or various vegetables, for bruschettas, in soufflés, tarts, pasta, meatballs, salads, on pizza, etc. I really like it, and today I chose to present you a delicious version of zucchini soufflé with cheese. It can be a great appetizer or even a healthy and light main course.

(for 4 servings)

1 medium zucchini
1 carrot
1 small onion
2 cloves of garlic
sea ​​salt, freshly ground black pepper
3 eggs
60 grams of Telemea (or Feta) cheese
40 grams of Cheddar cheese
40 grams of bread crumbs
1 tablespoon breadcrumbs
1 small bunch of parsley leaves
1 tablespoon butter to grease the forms

20 sauces and dressings to make at home

A kitchen without sauces is like life without love (and this article already sounds sweet). Frankly, a good sauce at the right time makes the difference between a good meal and a delicious one. Bring a & # 8222I don't know what & # 8221 on your plate, warm your soul and delight your taste buds.

Precisely for this reason, I have made a list of some ideas for ge-ni-a-le sauces that anyone can prepare at home:

1. Sos Tzatziki

The sauce we all know from Greece and makes us dream of vacation. For Tzatziki sauce you need:

Obviously, you can make this sauce without garlic, but it would be like a wedding without fiddlers.

In a bowl, mix the yogurt with the melted butter until smooth. In addition to butter, add a little vinegar or lemon juice and crushed garlic, then grated cucumber and coarse sea salt.

Read also the article: How do you choose olive oil?

2. Parsley sauce

Less is more, he says. And this applies very well in the kitchen. This green sauce is as simple as it is appreciated.

  • fresh parsley leaves
  • cold pressed sunflower oil (you can find it in Bacania Veche)
  • sea ​​salt

You blend them all and you have a sauce that gives a fresh flavor and color to any dish.

3. Basil sauce

  • cold pressed sunflower oil
  • a few fresh basil leaves
  • a clove of garlic
  • a little sea salt
  • a few drops of lemon juice

Everything is blended, and you have a sauce that goes well with cheeses of any kind. We garnish with it a delicious CaSHprese salad with fermented cheese.

4. Butter sauce

A tasty butter-based sauce (deh! What's best in life ?!) You need:

Pour the wine into a pan and let it simmer for a while. Then put the finely chopped onion and let it cool, then add the butter. Everything is prepared at low temperature, then blended to obtain a fine, silky sauce.

5. Eggplant sauce and yogurt

  • 3 ripe eggplants
  • 400 grams of Greek yogurt
  • little bit olive oil
  • garlic

This eggplant and yogurt sauce goes great with a veal.

6. Hazelnut butter

Like any French name, & # 8222beurre noisette & # 8221 sounds pretentious. In fact, this great butter sauce is extremely easy to make and highlights fish, vegetable or even pasta dishes.

To get to the fabulous beurre noisette, all you have to do is put a generous slice of butter to brown in the pan for a few minutes, until it foams. Be careful not to leave it for too long because you will end up with the pan on fire. The melted butter will have a copper color and a nutty aroma. If you want to give it an extra flavor to use on fish, add a little lemon juice, salt and pepper.

7. Sos bechamel

  • 50 g butter
  • 50 g flour
  • 500 ml of milk
  • nutmeg
  • white pepper
  • salt

Melted butter, flour, milk and nutmeg. That's all you need for this sauce, which is also called white sauce. Rich, creamy, bechamel sauce is not used as such but cooked in the oven, in combination with macaroni pudding, lasagna or on a mousse.

Heat the butter in a saucepan. When it has melted, add the flour and mix well with a whisk. It will start to smell really good! Gradually add the milk and mix vigorously until you get a fine cream. Add salt, white pepper and grate a little nutmeg.

8. Dutch sauce (or Hollandaise)

A very delicate and quite unstable sauce (it can be cut when your world is dearer to you) which is born from an emulsion of melted butter and yolks & # 8211, ie two ingredients quite difficult to put together normally. It is prepared hot, from:

  • 4 yolks
  • 100 g butter
  • honey
  • a tablespoon of lemon juice
  • salt

Melt the butter in a saucepan, then let it cool to room temperature. Bring water to a boil in another saucepan. Separate the yolks in a metal bowl that fits firmly over the pan in which the water boils over low heat (bain marie). When the water starts to boil slightly, put the bowl of yolks on top and with a fork, start beating them lightly. Add the cooled butter and beat vigorously then take the bowl off the steam bath and add the lemon juice, salt and (if you want) a little honey. Beat until you get a light foam.

The hollandaise sauce is perfect for asparagus or Benedict eggs.

9. Mustard dressing

This dressing is great and instantly awakens your taste buds. You need:

  • balsamic vinegar
  • olive oil
  • little Dijon mustard
  • some honey

You mix them and that's how you got the best dressing for your salads! If you like spices you can use them for this sauce mustard cream God forbid.

10. Yogurt sauce

  • fresh basil
  • Greek yogurt
  • shaved ginger
  • a sprig of green onion
  • salt
  • pepper

You blend them and that's it. You got a creamy sauce that compliments wonderfully a baked salmon.

11. Dressing Caesar

One of the most common dressing rooms is Caesar. All you need is:

  • balsamic vinegar
  • honey
  • olive oil
  • Parmesan
  • Worcestershire sauce
  • salt
  • pepper

You mix them and honor a salad with it. Simple and good!

12. Dressing vinaigrette

The most common dressing room is born without pretensions from:

  • balsamic vinegar
  • olive oil
  • mustard of Dijon
  • a little garlic
  • salt
  • pepper

13. Baked pepper sauce with cheese and basil

  • 4-5 baked peppers (cleaned)
  • a sprig of green onion
  • three basil leaves
  • a drop of cold pressed walnut oil
  • a little old sheep's or goat's cheese, for an intense taste

All that remains to be done is to blend and you get a delicious sauce.

14. Asian dressing

If you want an exotic scent, mix:

  • balsamic vinegar
  • a little honey
  • extra virgin olive oil
  • a little soy sauce
  • freshly grated ginger
  • fried sesame seeds

15. Pomegranate dressing

4 tablespoons pomegranate petals or pomegranate concentrate

4 tablespoons olive oil

2 tablespoons white wine vinegar

seeds from half a pomegranate

It is wonderful with couscous, rice or salads.

16. Pistachio sauce

This Moroccan sauce goes well with poultry. You need:

  • 2 hands of unsalted pistachios, fried and chopped
  • green parsley
  • mint green
  • a clove of garlic
  • a hot pepper
  • the juice of a lemon
  • 5 tablespoons olive oil
  • sea ​​salt

Pistachio, parsley, mint, hot pepper & # 8211 all chopped, crushed garlic, lemon juice mix in a bowl. Add the olive oil and mix everything until the flavors combine. Cover the bowl and let it sit for an hour at room temperature before serving. It can be stored in the refrigerator for up to 3 days.

17. Red pesto

Red pesto makes pasta incredibly tasty. You can do it very easily from:

  • a handful of dried tomatoes preserved in olive oil
  • a handful of fresh basil
  • 3 cloves of garlic
  • a handful of Parmesan
  • a handful of raw pine or cashew buds
  • 4-5 tablespoons olive oil
  • salt

All you have to do is blend them together and enjoy a fantastic taste!

18. Green pesto

The older brother of red pesto, green pesto is easily prepared from:

  • a handful of pine buds
  • a handful of fresh basil
  • Parmesan
  • 4 tablespoons olive oil
  • 2-3 cloves of garlic

19. Tomato sauce

  • 1 kg of tomatoes
  • 2 tablespoons olive oil
  • a clove of garlic
  • a little salt
  • a little fresh basil

Wash the tomatoes and cut them in half. Pass the pulp through a fine sieve then put in a bowl together with salt, olive oil, crushed garlic. Boil together until the tomato juice drops. At the end, perfume with fresh basil.

20. Avocado soles

A well-baked avocado can do magic in the kitchen. In this case, you quickly get a fine sauce from:

  • an avocado fruit
  • a clove of garlic
  • half a living room
  • a tablespoon of lemon juice

Put everything in a blender, add a little salt, a little pepper and you're done! You can also add fresh coriander.

You can use the sauce on empanadas, grilled meat, seafood or in sandwiches, to replace mayonnaise.

Ingredient Puff With Leerdammer Cheese

  • 40 grams of butter
  • 40 grams of flour
  • 190 ml. of hot milk
  • 50 grams of Leerdammer cheese + 1 tablespoon for topping
  • 2 eggs
  • 1 knife tip of grated nutmeg, pepper
  • in addition, butter to grease the forms
  • optional, for serving: 2 large apples, lettuce leaves to taste, 1 tablespoon sugar, juice of 1/2 lemon, 1 tablespoon olive oil, 20 grams of butter, salt and pepper

Leerdammer Cheese Puff Preparation:

1. If you want to follow my serving suggestion, before starting the actual preparation of the soufflé, it is good to choose, wash and drizzle the salad leaves and caramelize 1 tablespoon of sugar in a pan. Add the peeled apples and seeds and slices, butter and 2 tablespoons of lemon juice. Cook the apples over medium heat until they are covered in a thick caramel syrup, then set aside.

2. Turn on the oven and set it at 180 degrees Celsius. For this recipe I used Leerdammer Original cheese.
3. Melt the butter over medium heat in a saucepan, add the flour and mix vigorously until impregnated with butter. Extinguish immediately with hot milk poured into a thin thread, while stirring vigorously with the pear-shaped target, so as not to form lumps at all. As soon as it thickens, the base sauce is removed from the heat.

4. Leerdammer cheese must be prepared in advance, scraping 50 grams on a fine grater. Immediately afterwards, add the yolks to the base sauce and mix vigorously.

5. Whisk the egg whites with 1 teaspoon of salt. Add to the basic sauce Leerdammer cheese, nutmeg, salt and pepper to taste (keep in mind that the cheese is salty and you have salted the egg whites) and mix well. 2 tablespoons of egg whites are incorporated into the base sauce, mixing vigorously, then the whole composition is poured over the egg whites, mixing lightly with a flexible spatula, so that the air contained in the egg whites is not completely eliminated, this being the only & # 8222agent growth & # 8221 of this composition.

6. Prepare 4 ramequin type forms, greasing them well with solid butter and divide the composition in them evenly. Place a little Leerdammer cheese on top (from the extra spoon specified on the list of ingredients) so that it does not touch the walls of the ramekins. Place in a preheated oven at 180 degrees Celsius in a pan in which 1-1.5 liters of hot water are poured, and will bake for 20-25 minutes in a bain-marie.

7. As long as the soufflés are in the oven, its door should not be opened at all, it is the only thing that must be respected, the rest of the myths about soufflés, which claim that no fly should be heard flying, that we are not allowed to We are talking about how long they are baking are simple myths that do not come true. At the end, the soufflés will be spectacularly raised, with a beautifully browned dome.

2 minutes before removing the soufflés from the oven, season the salad with lemon juice, salt, pepper and olive oil and arrange on plates alternating with caramelized apple slices (and small red fruits, if desired). The baked soufflés are placed next to this salad with the shape (the soufflés are always served from the way they were baked) and are presented at the table as soon as possible, because if they cool, they will be left.

A suggestion to diversify this preparation: add in the basic sauce 1 teaspoon of finely grated black truffle (in which case you will give up the nutmeg) and you will get a beautiful fragrant soufflé with truffles. For a spicier note, you can add 30-40 grams of very, very finely chopped chorizo ​​and the suggestions can continue, you can diversify the soufflé recipe according to your imagination. May it be useful to you!

Ingredients for orange or lemon sherbet

  • -shell from 2 large oranges
  • -juice from half a lemon-50 ml
  • -orange juice- 100 ml
  • -optional vanilla
  • -250 g sugar cough

Preparation for orange or lemon sherbet

You can read the written recipe, or go directly to the written recipe, below.

Wash oranges and lemons with warm water and wipe with a napkin. Cut the orange peel with an economical vegetable peeler - see video recipe below.

Squeeze orange and half a lemon, to be about 150-170 ml of juice in total. Put the orange juice on the fire, add the orange peel and cook for 5 minutes. No more, not to drop the juice too much. Remove the orange peels.

If you make lemon sherbet, use the juice of 1 lemon and the rest of the water, plus the peel of 2 lemons, only the yellow part.

Add the sugar and vanilla and bring to the boil. You will immediately get a well-bound syrup. It should not be boiled much.

When is the syrup for the orange or lemon sherbet ready?

Take a drop of syrup with a wooden spoon and place it between your thumb and forefinger. If you join your fingers, a 1 cm, not larger, thread should form. The syrup looks like a fluid honey, has an intense color and a wonderful scent. Leave to cool.

When warm, beat. Our mothers and grandmothers had a special sachet for the sherbet and "syrup" the syrup from the edge of the pot until it turned white. There was some work here & # 128578

Now, if we have modernized, we put in the mixer. In 5 minutes you will see how the syrup turns white and becomes a whitish paste. Just like at fondant & ndash recipe here , you know the fondant for glazing almonds 🙂

You will see that as it cools, it hardens. Pour so warm into jars, sprinkle a little powdered sugar on top and keep in a cool, dry place.

Some tips for a successful sherbet:

-the syrup must be warm, if it is too hot, the sherbet will sweeten, if it is too cold, you will suffer a lot

-if it is sugared, put the jar in hot water and leave it until it softens. You can boil the sherbet jar in a bain-marie until it becomes fluid. Drain the sherbet, add a little water and bring to a boil until the syrup is concentrated and make the sherbet again.

-if it is too fluid and does not harden, boil it a little more and make the sherbet again

The sherbet lasts 1-2 months, in a cool room. That is, if there are no greedy Martians to stick their fingers through the sherbet gutters & # 128512

Do not forget the main ingredient: sprinkle abundantly with love and 2-3 smiles.

I invite you to watch the video recipe for sherbet here:

This sherbet recipe has also been tried by our readers:

Recipes with Gina Bradea & raquo Recipes & raquo How to make orange or lemon sherbet, old recipe

Vegan Alternatives to Chicken & ndash Recipes

Let's start this list with a favorite dish from around the world: chicken wings in Teriyaki sauce! Although it sounds incredible, it is very possible to cook vegan chicken wings if you use large pieces of texture and my combination of sauce ingredients that you will find in the recipe. An incredible combination!

Zucchini puff

I came up with the idea of ​​this soufflé, simple in fact, regarding the mini tarts of my friend Cristi.
I don't have a handle :)) I don't cook it in Michelin style :)) not even without fat, but this soufflé is wonderful!
Even more welcome to capitalize on one of the pumpkins I have had for a few days and which shouts: is someone preparing us too? :))))

a small zucchini
3 eggs
100 gr cow's cheese
50 gr cheese
two tablespoons flour
half an onion
a few coriander berries

We clean the zucchini. We put it on the large-mesh grater.
Put the zucchini (without oil) in a non-stick pan and cook it for a few minutes. As long as all the water left by the zucchini evaporates. Turn off the heat and let cool.

Separate the egg whites from the yolks.
In a bowl, mix the yolks, cottage cheese, grated cheese, finely chopped onion, coriander, salt, pepper, flour and zucchini after it has cooled slightly.

We mix the egg whites with a pinch of salt.

Incorporate the egg whites into the zucchini composition, lightly homogenizing with a wooden spatula.

Grease 4 ceramic pots with butter and divide the composition. Put a little basil in each.

Put the water in a larger pan and put it in the oven over medium heat.

When the water has warmed up, introduce the soufflé forms.
The water should reach half the shape.

Put in the oven and leave until the soufflé takes on a beautiful color. For me it lasted about 35 minutes on medium heat.

Holy Week or Passion Week

Traditions and customs in Holy Week or Passion Week

Holy Week, the last week of Lent, also called Passion Week, is meant to prepare believers for the Resurrection.

In order to feel the joy of Easter, we must prepare this week both our soul and our body, tightening our fast as much as possible in these last days, which are also the most important in Lent. According to St. John Chrysostom, the joy of God flows over the one who came only in the eleventh hour as well as over the one who came to Christ from the first hour.

Black Lent he is kept in the belief that God will protect the one who fasts from all diseases, will make him healthy and well for the rest of the year, and will help him in his troubles and needs.

For Holy Week the following traditions are characteristic: keeping quiet, general sadness ritual fires strict observance of fasting interdiction of important housework house care cleaning in the yard temporary interruption of main works in the field making new clothes for the holiday slaughtering cattle and birds for the holidays bargaining fiddlers for the village choir communion sharing between people

Also called Black Week in Bihor and Maramures, Holy Week finds everyone busy, everyone is preparing to celebrate the great day of the Lord's Resurrection.

This week, general cleaning is done in the house, in the yard and in the plots: the courtyards are swept, the fences are repaired, the rubbish is cleaned, the walls are glued and whitewashed, the curtains and furniture are washed, the windows are wiped, everything is ventilated. clothes, bedding and carpets. The animals are also cleaned, limeing inside.

Men work in the fields until Thursday at the latest, when they return to the household and help their wives with household chores.

In Maramures, this week people are wearing mourning clothes, and the house is also dressed in black and dark blue. The towels change on the day of the Resurrection with the white ones, and the women change their clothes.

On Mondays and Tuesdays, in the matins, the Gospels are read that remind us of the last teachings of the Lord. Holy Wednesday brings us closer to Easter, each believer remembering on this day two examples: that of the fornicated sinner, alienated from God (but who on this day brings myrrh and anointing Christ, becomes fragrant) and that of Judas (The disciple who, though close to the Lord, sold Him, even today, for thirty pieces of silver to the Pharisees and scribes who wanted to kill Him). Judas' gesture later led to Wednesday being declared a day of fasting, which was, along with Friday (the day Jesus was crucified), one of the two days of the week in which Christians should fast. -through the year.

On Maundy Thursday, people go to church to confess and share. Also on Maundy Thursday, in Maramures, no prescura is given at home, but it is stopped from everyone, because pills are prepared from it. In the evening, people go to vigil, to denial, all in mourning clothes, made of white cloth and sewn with black.

Painting eggs red is made on Maundy Thursday, following that in Good Saturday to bake the Passover and the cake that will be brought to the church on the night of the Resurrection to be sanctified.

Four things are celebrated on Holy Thursday: the washing of the apostles' feet by Christ, the Lord's Supper at which the Sacrament of Communion (the Eucharist) was instituted, the prayer in the Garden of Gethsemane, and the capture of the Lord by those who wanted to kill him.

There are a few superstitious regarding this day:
- it is not good to sleep on Maundy Thursday, because whoever sleeps on this day will be lazy for a whole year
- if a woman sleeps, Joimarita will come and make her unable to work all year round
the dead come every year on this day to their old homes, where they stay until the Saturday before Pentecost
- In the popular belief this day is the final term when women have to finish spinning hemp.
Among the customs of Holy Thursday we mention:
- fires are made in the yard of the house, so that the dead can warm themselves. The fire on Holy Thursday is made by lighting a pile for each dead person, if you want them to be enlightened on the other world, in some places they go to church drinks and food, which are sanctified and given as alms, for the souls of the dead. Elsewhere, cages and rolls are divided at the church
- another tradition is the wedding (marriage) of nettles, which means their flowering and, implicitly, their cessation of being good to eat

On Good Friday, the Holy Mass is no longer served, fasting is held and no one works anything, not even the bells are rung. If a dead body is needed, it is buried only with a beating. From the time the Burial is served until the day of the Resurrection, the bells are not rung.

The Lord's Supper Friday night is the last stage of the dyeing of Christ, which is now in the tomb. At the end of the service, the church is surrounded by the Holy Air, under which all the faithful then pass. Also called the Epitaph, the Holy Air is a linen or silk, velvet or canvas cloth on which is printed, embroidered or painted the icon of the Lord's burial. The epitaph symbolizes the dead body of Christ.

Good Saturday it is the last day of Easter preparation, when the housewives prepare most of the traditional dishes, finalize the cleaning and make the last touches to the clothes they will wear at the Resurrection and on Easter.

Traditions on Holy Saturday:
- the lamb is slaughtered and the liver, steak and lamb borscht are prepared. Not many dishes are prepared for Easter.
- In the past, it was mandatory for women to wear, at the Resurrection service and on Easter days, at least one new shirt, sewn in the secret hours of the night, and men to have at least one new hat.

At midnight, the world starts quietly towards the church, on the way they talk in whispers, and at the service everyone sits with great reverence. After taking the light, the people go to the cemetery at the head of the family's dead and light candles there as well, so that those who have passed away know that the Lord's Resurrection has come. They are also given alms on the day of Resurrection, but also in a week, when it is Easter. Therefore, the color with which Easter eggs were painted is not thrown away, but kept for a week, when the eggs are reddened again, they go to church, they are served and then they go outside, to the graves, and they are given the souls of the departed.

The children can't wait to come from the Easter service, sleep for an hour or two, and get up to walk through the neighbors, announce the Resurrection and receive red eggs and pennies. The boys go first, at dawn, and then the girls, after ten, eleven o'clock. As is the belief, on Easter day a boy must first enter your house, in order to have growth and wealth, because if a girl enters you, it will bring you poverty and bad luck.

At the Easter table, at noon, the people of the house gather, eat lamb and cake and party quietly, without music and noise. The old people then go out to the gates of the houses and talk, tell stories.

In Maramures and Bihor, visits are made in the village to other families, the second and third day of Easter, when the village choir or higheghe is organized. Fiddlers are hired, and there, in the middle of the village, everyone gathers, young and old, and they party.

A custom in the Bihor area is the Rain Prayer. It is made after Easter, close to Pentecost, when the weather is dry and the wheat field needs rain. Seven boys gather (every day of the week), in front of the church, each with a sheaf of ears in his hand. I go to the cemetery and take out the oldest cross with only my bare hands. Accompanied by the priest and the whole procession of the village at Valea Chijicului, the cross is floated on the water and the priest reads the release of the rain. Then everyone throws spikes and flowers over the cross in the water, praying for rain and rich holdings. At the end of the service, the seven boys take the cross out of the water and take it back to the cemetery.

In the interval between the crucifixion and the Resurrection, the Son of God let His body lie in the tomb for three days and during this time He descended with his soul to hell, breaking its gates. Living for three days only through the soul, Jesus wanted to show us that a spiritual life is possible, victorious and happy, and without the body. Until Him, whoever died went to the tormented life of hell, for all crossed the threshold of eternity with the soul transfigured by sin. These three days of Jesus' life with the soul separated from the body form the beginning of Heaven. From this moment on, the souls of the righteous are placed in Heaven until their Resurrection with their bodies. This resurrection, also called the Resurrection of the Shepherds, will take place at the second coming of the Savior. Another reason why Jesus descended into hell was to entrust to those there, who lived on earth before Him, the good news of the salvation of mankind from the bondage of the devil and sin.

Video: Η Θόλος των Δελφών. Οι ιδιότητες και τα σύμβολα της θεάς Εστίας Γιώργος Λαθύρης-Ιαλυσσός (October 2021).