The passageway under the trapeza to the bakery, where I make prosphora every week.
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Passageway to the Bakery3 comments to Passageway to the BakeryLeave a Reply |
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Divine Mystery!
Dear Father Justin thanks a lot for sharing with us the “treasure “ And the divine Beauty of the Monastery . We just need it ..
Dear Father Justin,
Do the bakery and kitchen areas have modern appliances amenities?
You always have interesting photos.
With best regards,
Richard
I have an electric bread mixer, and an electric radiator to keep the room warm in winter, and an electric oven. I have often wondered what things were like even a century ago, when bags of wheat would arrive by camel caravan. The wheat would be ground into flour with a stone mill operated by a donkey going round and round. The mill is still in place, as is the long trough for mixing the dough, though both are no longer used. Things are so much easier now by comparison.