It’s official!
Doug and I are now legal residents of South Carolina, and, we have been welcomed into the Armenian community in the Carolinas. What I mean by that is, on May 31st, our new home was blessed by Father Samuel Rith-Najarian of St. Sarkis Armenian Church in Charlotte, NC.

We’ve been living in our home for almost 3 months now. We’re unpacked and enjoying our new surroundings. Our daughter, son-in-law, and our dear friend from Maine have already visited us in our new abode. My sister will join us here in a few weeks.

That said, Doug and still I felt a bit unsettled, that is, until Father Sam blessed our home as a few friends – new and old – witnessed this event.

Now that our home, we, and anyone who may ever pass through our doors, have been blessed, we are feeling quite content and happy. Thank you, Father Sam!

A home blessing isn’t complete (at least to me) unless a meal follows. Our celebration menu consisted of Lule Kebab, pita bread, Sarma Gurgood (aka Tabbouleh), tossed salad, yogurt-tahini sauce, marinated red onions with sumac, and for dessert, cheese kadaif, and fresh fruit.

I believe all in attendance enjoyed the event and sustenance, as much as Doug and I did.

It’s great to be HOME!

For more information on Home Blessings, please click here.

View Comments

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

5 days ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

2 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

3 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

4 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

9 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

9 months ago

This website uses cookies. find out more.