Folding Palm Crosses

One of my favorite memories is folding palms with our church youth group.  We were raised in a large community where thousands had to be made and we were the ones to do it.  It was nice to be part of something that was going to be blessed and offered to the faithful.  It was truly an honor.

There are many different ways to make a palm cross.   You can use one strand or two.   With one strand you begin by folding it in a right angle.  With two you can make a larger cross and you have to fold the two thick ends together.

In this video I have recorded parishioners of St. Nicholas Cathedral in Tarpon Springs, FL as they fold palms for Palm Sunday.



Greeting Cards for Easter “Christ is Risen!


A Natural Red Dye for Easter Eggs

Holy Week is quickly approaching and one of the traditions of the Orthodox Christian is to color eggs red on Holy Thursday.   There are many dyes and food colors to help you get the job done but I prefer to use yellow onion skins.  It’s a natural dye.  It’s an ancient practice.  The color is a deep rich blood red and not a candy apple red. But mostly because it think it’s cool that yellow onion skins make red dye.

Making the dye with yellow onion skins

Collect yellow onion skins. Yes, YELLOW ONION SKINS. Not red onions.  Yellow. If I didn’t do it myself I wouldn’t believe it either. A large pot of yellow onion skins, when boiled for 30 minutes in 9 cups of water and 3/4 c of white vinegar makes a red dye.

Start by saving the yellow onion skins as you cook during the fast.  Set a container on the counter and add a little at a time.  If you don’t have enough you can ask your produce guy at your local grocery store to help you out.

One half grocery bag of skins is more than enough for the average household.

Place onion skins into a large pot. Pour 9 cups of water and 3/4 cup of white vinegar over the skins and smoosh them down.  Invert a plate and weigh it all down with a glass cup.

Cook for 30 minutes.

Turn off heat. Strain the skins in a colander, saving the dye in a clean pot. It’s a good idea to strain them again with a mesh strainer to remove little bits that can stick to the eggs when cooking or you can use coffee filters in the colander.

You can make the dye the day before to save time.

Dying the eggs red

Before you boil the eggs, take them out of the refrigerator so they can come to room temperature. This will prevent them from cracking. Also, I understand medium eggs dye better than large eggs and there are some who insist on using brown eggs instead of white.  I used medium white eggs for this post.

Place the room temperature eggs into the dye and bring to a boil. Lower heat and cook, simmering eggs for 15 minutes.

Some tips on online chat groups include leaving the eggs in the dye for 30 minutes before heating the water or leaving the eggs in the dye over night after they are cooked.



Hot out of the pot they might look brown but as they cool they turn a deep blood red.

When they are just cool enough to touch, dip a rag into a small bowl of olive oil, and coat the eggs for a gloss.  Multiple applications of oil may be necessary.

Things to consider:  Use glass or stainless steel and be careful of staining your clothing.  And we encourage you to light a scented candle.  When you are working with onions, vinegar and boiled eggs, it can get a bit stinky.
Box of 10, 4.25″ x 5.5″ greeting cards, 100lb matte finish, color – blank inside. Packaged in a clear plastic box.


Lenten Chocolate Cake

Today the Sunday School sponsored Coffee Hour and so I brought my Famous Chocolate Cake. Well, famous here at my address. It’s so easy and moist that you will want to make it every chance you get. It calls for vinegar and baking soda to substitute the egg and believe me, you don’t taste the vinegar. If you are still worried, you could add some Lenten chocolate chips, crumbled Oreos or walnuts. (I just thought of adding crumbled Oreos and will definitely try it the next time I make this cake. I wonder what it will taste like.)

To start, you need to preheat your oven to 350 and grease and flour a 9 x 13 baking pan.

In a large bowl, combine 3 c flour, 2 t baking soda, 6 T cocoa, 1 t salt, 2 c sugar. I stirred it with a whisk to evenly balance the dry ingredients.

Then add 3 T vinegar, 2 t vanilla, 3/4 vegetable oil, and 2 c cold water and beat well till blended. I was just fine mixing it with the whisk. No need to get another thing dirty.


Pour it into the prepared pan and bake for 30 minutes, until you can insert a toothpick in the center and it comes out clean.

I let it cool on the stove top, sifted powdered sugar on top and served it from the pan.

It is so moist and yummy! It doesn’t need icing.