Marinated Tuna Steak done under the broiler (recipe from The Science Backed Mediterranean Diet Cookbook for Beginners, recipe in the comments), asian smashed cucumber salad (recipe here: https://thewoksoflife.com/smashed-asian-cucumber-salad/ ), and bulgur wheat cooked in vegetable stock.
The bulgur wheat was a first time try and was AMAZING.
The tuna was a bit overcooked but still extremely flavourful.
The cucumber salad needed some onion and tomato or something to help cut through the dressing a bit or something, I dunno.

Easy Beef Enchiladas Recipe My absolute favorite Beef Enchiladas Recipe EVER- impossible to mess up. This Easy Beef Enchiladas Recipe is so easy and delicious that I had to share it! I make a can or two of black beans, and that’s a meal. Hints: Don’t wear white when making this, or put on an apron- I got a splatter stain. Double recipe for big families (or for meals the next day- awesome leftover)! 20 minute prep time, so get your plates and silverware out while making this to save time! I’m a big fan of these easy beef enchiladas recipes because it is […] See the first comment for a link to the recipe

We are Ukraïner, a non-profit media aimed at advocating for the authentic Ukraine - and unexpected geographical discoveries and multiculturalism.
This is an article that was published on May 11th, 2024. It has been condensed for Reddit.
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Provody, Provodna Nedilia, Hrobky, Mohylky... let us tell you about these holidays and why people celebrate them.

Photo: Taras Kovalchuk.
In Ukraine you might see small groups of people who gather at cemeteries every Spring, bringing food and strong drinks, setting tables right among the graves, and conversing and praying for a long time. This might seem strange or even uncouth to some, however, this is a longstanding Ukrainian tradition of honoring ancestors. Unfortunately, many perceive it with prejudice or hostility nowadays because there is often a lack of understanding of how this ritual actually took place before various ideologies influenced its interpretation (and the ritual itself). Primarily, this concerns the detrimental impact of the Soviet era, during which this Ukrainian tradition either withered away or degenerated completely.
Provody, Provodna Nedilia, Hrobky, Mohylky, also known as Radunytsia (Radonytsia), Didy, Babskyi Velykden—all these are names common in various regions of Ukraine but denote the same thing: the days of honoring departed souls and remembering their lives during a symbolic meal.
Ancestor worship has been known since the times of ancient societies: both in matriarchal communities (in Melanesia, Micronesia) and in later patriarchal societies. Ancient Greeks, Romans, and Slavs also had such traditions.

Origins of the Ukrainian Tradition

During the early times of Rus, tradition of Radonytsia was known to already exist and it was closely linked with ancestor worship. Its roots trace back to the era of paganism and the word literally means "solemn days." Ancient Slavs referred to Radonytsia or "spring joy" as a whole cycle of spring holidays dedicated to commemorating the dead. When Christianity was adopted, the celebration condensed into a single day—the second Sunday after Easter. According to ancient folk beliefs, the dead rejoice when their living relatives remember them fondly and tend to their graves.
According to Ukrainian folk beliefs, the annual commemorations of relatives during the spring awakening of nature symbolized the infinity of the life cycle and the inclusion of people who had passed away into this cycle. After the adoption of Christianity, Orthodox clergy initially condemned all such holidays, including Provody (the common name given by the church), considering them pagan rituals, and called for the eradication of this custom. However, such powerful archetypal traditions are impossible to erradicate, so they remained, albeit transformed into various forms and manifestations. For example, in addition to Provody, honoring the dead found expression in the following holidays:
Winter

• Christmas: weaving a didukh (a symbol of the ancestor), in some regions, people leave a spoon in kutia after the Holy Supper, leaving the dish overnight, supposedly for the souls of deceased relatives.

Spring & Summer

• Green Holidays, including Green Sunday (Trinity Sunday): commemorating the dead at home, in church, and/or at the cemetery, adorning graves with greenery. On the Saturday before the Green Holidays, even those who died by their own hand are commemorated.

Autumn

• Dmytro's Saturday, Grandfathers’ Saturday, Grandfathers’ Days, Grandfathers’ Laments, or Grandfathers (Didy): honoring departed family members at home with a memorial dinner, including kolyva, visiting their graves, and tidying them up.

Over time, memorial days became an organic part of church commemorations: requiem services were held not only in church but also at the cemetery. At the same time, the observance of Provody was regulated, essentially reduced to commemorating known relatives, and any pre-Christian era expressions of joyful behavior were condemned. However, in Polissia, unlike, say, central Ukraine, the tradition still retains more archaic features. For example, it is considered a sin to mourn during these days because the deceased should rejoice that their relatives remember them, so it is very important not to "spoil the mood" for the dead.
Photo. Luchka Village, Poltava region, 1960s. Photo from the family archive of Oleksandr Liutyi.
The first known written mention of commemorating relatives in the second week after Easter is recorded in the Chronicles of Rus from 1372.
Throughout the ages, addressing ancestors and/or honoring them was fundamental for Ukrainians, shaping their identity and influencing various aspects of life, including spirituality. Thematic holidays and rituals existed in all Ukrainian regions, so the stereotype that this is a Soviet relic or lacks cultural taste is fallacious, as the connection with ancestors provides an answer to the question "who are we?"
Before Provody, on the Thursday of Holy Week, it is customary to visit the cemetery to tidy up the graves of relatives—pull out weeds, tidy or update plaques, plant new flowers. Therefore, this day is sometimes called the “Mavka’s Easter” or "Easter for the Dead" because it was believed that on this day the news of Easter reached the afterlife, and the dead joined the celebration with the living.
Photo: Taras Kovalchuk.

Memorial event after Easter

In simplified terms, Hrobky, Provody, Mohylky, etc., are a way to commemorate the dead loved ones, sharing a meal with them, so to speak. Therefore, in addition to the usual food for daily consumption, special food with ritual significance is prepared. This includes consecrated bread and kolyva. Kolyva among Slavic peoples, including Ukrainians, refers to a memorial kutia made from grains with a sweet syrup. The name of this dish originates from the ancient custom of offering grain and fruits during memorial ceremonies, which in Ancient Greek was called "kolluba" (in Byzantine pronunciation — "kollyva").
The recipe for memorial kutia may overlap with the recipe for Christmas kutia, but the former is usually less sweet. Traditionally, kolyva is made from boiled wheat, but nowadays it can be made from rice, with the addition of raisins, nuts and sometimes candy-coated seeds or nuts. The porridge is poured over with water mixed with honey or sugar. The use of grain in kolyva symbolizes the continuation of the family line, while honey was believed to cleanse from sins.
Of course, the recipe may vary slightly depending on the region. For example, in the Dnipro region, instead of grains, people traditionally use slices of white bread soaked in syrup.
Kolyva is usually eaten with a single shared spoon, just as a symbolic amount of alcohol is drank from a single glass. The leftover memorial kutia is intended as food for the dead, as if they were visiting the living during the meal. Ethnographer Dmytro Zelenin noted that according to the beliefs of Eastern Slavs, "the dead has all the same needs as a living person, especially the need for food."
Photo: Taras Kovalchuk.
Our ancestors believed that sharing a meal with the souls of the dead granted them eternal peace. And for the living, it served as a reminder not only of the cycle, transience, and cyclical nature of life but also strengthened the family through this connection with their ancestors. During the meal, proverbs were recited: "They lie down to rest—holding up the land, while we walk—waking up the land," "Let us be healthy, and let them rest easy."
The script of the event in various regions of Ukraine was and sometimes remains more or less constant: first, the priest performs the solemn liturgical service, then the families gathered at the cemetery sit down to commemorate the dead with the food and drinks. The memorial meal begins with a collective prayer. In the Polissia region, for example, there is a tradition of sprinkling the graves with blessed eggs, and in some regions, it was customary to sing spiritual songs.
During the pre-Soviet period, significantly more food was traditionally consumed during these memorial days than nowadays. Dishes like kulish, cabbage soup, peas with smoked meat, pork liver, bread, creppes with various fillings, dumplings, pies, knyshi (a type of bread), stuffed cabbage rolls, fried fish, and more were prepared specifically for the event. Special bread called paska and kutia were also made.
Interestingly, the meals were either eaten at tables set in advance or on blankets spread out on the grass. In the 1970s, tables and benches began to be universally installed, one for each family. This allowed living relatives to share the memorial meal in close proximity to the dead.
In addition to food, drinks, including alcoholic beverages, were also brought to the graves. However, this should not be equated with a regular feast, as everything had a ritual significance. For example, a symbolic shot of horilka was passed around in a circle among those present so that everyone could take a sip "for the Kingdom of Heaven" and for the repose of the dead. It is noteworthy that the glasses were only raised, not clinked, as this was strictly forbidden at memorial gatherings.
If the table was large and many people gathered around it, there were two such shots, but no more. The reason for this restrained feast near the graves was simple— it was believed that a loud celebration could scare the souls of the dead, who, according to folk beliefs, were present there. People didn't sing, they spoke quietly and solemnly. Toasts were not proposed; instead, they said phrases like "[Name] eat, drink, rest, and wait for us!"; "Eat, drink, and remember us, sinners!"; "May you await the Kingdom of Heaven, and may we not hurry to join you!"; "May the earth be soft!"; "Let's drink to the Kingdom of Heaven for our (Ivan, Olha, etc.)!"
Photo. Luchka village, Poltava Region, 1960s. Photo from the family archive of Oleksandr Liutyi.
In addition to dishes for the common table, people would always prepare dishes for the dead that they particularly enjoyed in life. After the meal, a portion of these dishes, some kutia, and sometimes even horilka were left at the grave, and the earth was sprinkled with this strong drink.
Such memorial gatherings often invited passersby and the poor. Leftover food was distributed to those who couldn't attend, with a request to eat or drink "in memory of the souls."
Photo. Engraving from 1877 based on a drawing by Kostiantyn Trutovskyi. Source: \"Vsesvitnia Ilustratsiia\" magazine, volume 17.
In the church dictionary of 1773, there is mention of such a custom:

— On Radonytsia, it was a common practice among the common folk to remember their deceased relatives with pagan rituals, and whoever remembered them brought sweetened wine, pies, crepes to the grave. After performing prayers the priest would take a cup of wine or a glass of beer, and poured out most of it onto the grave and drank the rest themselves; at the same time, women would lament the good deeds of the deceased with tearful voices...

Photo: Yuriy Stefanyak.
All this once again prompts us to think that cemeteries are not only about personal stories but also about the life of a whole nation. That is why it is important to take care of preserving cemeteries and rediscovering authentic traditions. During the full-scale war, this is more relevant than ever, as russia is making daily efforts to destroy not only the Ukrainian nation but also any memory of it.
Unfortunately, many Ukrainians currently cannot even visit the graves of their relatives because they are buried in occupied territories; many villages, towns, and even cities are destroyed, so there is nowhere to come to remember. Every piece of native land becomes more precious, the value of each life becomes sharper, and the importance of memory becomes more significant.
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The 784th day of a nine year invasion that has been going on for centuries.
One day closer to victory.

🇺🇦 HEROYAM SLAVA! 🇺🇦

For his birthday, my husband requested a cake that was “chocolate, with… like chocolate creamy stuff”. So I decided on a triple chocolate mousse cake. I wanted it to be as airy as possible, so decided to go classic with the mousse, using a meringue in it and all. The layers:

• Devil’s Food Cake from Stella Parks as the base (always amazing, every time I make it I wonder why I ever make anything else)
• Dark (70%) chocolate mousse from Bon Appetit
• White chocolate mousse from Ash Baber (half recipe)
• Dark (30%) chocolate ganache (1:1 ratio, 8oz total)
• (note: both mousse recipes say whip the cream to stiff peaks, but I found it much easier to just have it at medium peaks, a bit shy of stiff. Otherwise it was really hard to incorporate into the chocolate.)

I built it bombe style (freeze the cake base, then top with chocolate mousse, freeze and then top with white chocolate mousse, freeze then top with ganache).
It was also my first time using a cake collar and acetate liner … I somehow got the liner stuck on one of the cake collar hooks but managed to get it off without mangling the cake too much.
Not to pat myself on the back but it really tasted incredible. Like an ice cream cloud in cake form — super decadent and pillowy without being overly sweet.
Can’t wait to do this again someday, hopefully without screwing up the chocolate mousse twice and having to start over! (I have soooooo many leftover egg white because of this 😂)