While this is a mournful memorial food, it is also a much loved treat, patted down in pie tins, blanketed with a thick layer of sugar, and elaborately festooned with silver dragee candies, seeds, and almonds. It is brought to the church for blessing on the third and ninth day of a beloved’s passing, again at forty days, a year, and three years, and also on “Soul Saturday” twice a year. After church the kolyva is poured into a sack or a large bowl, mixing the sugar, decoration, and grain together, and offered around. Children wait for it, paper bags at the ready. Adults, unable to forgo the comfort and memory of it, take handfuls. It is a fine way to honor the deceased with the food of life.