The best thing about working on a farm is taking care of animals. Here you can see some pictures of two new born cows and my favorite brown cow (Unfortunately, I don’t remember its name, so lets name it “Heidi”. I was always keen on giving names to cows. The best name I gave to a caw was “Happy Meal” and “Baconator”:)

And that is me feeding the cows…

(Spiller Farm)

Тhe photo is stolen from Caitlin’s Facebook. Sorry Caitlin.

Red tulips, my favorite flowers.

Look who I found deep in the bushes…

Little snail.

Snails in garlic butter – les escargots

(via thehungrycyclist)

• 24 snails
• 1 shallot, thinly sliced
• ½ cup (110 ml) white wine
• 1 head of garlic, peeled and separated
• 1 ounce (28 g) flat parsley leaves
• 4 ounces (112 g) butter
• Salt and pepper
• 12 slices of baguette

PREP

In the small sauté pan, combine the snails, shallot, and white wine and bring to a simmer. Cook for 15 minutes, then drain and set the snails aside. I know, I know—they’re ugly. But they’re good. Hang in there.

In the food processor, combine the garlic and parsley and pulse until finely chopped. Add the butter and process until the mixture is a smooth, green paste. Season with salt and pepper.

If you have snail shells, place a snail in each shell and then stuff the remaining space inside with the parsley butter.

SERVE

If you have the snails in shells, ready to go, simply preheat the oven to broil, place the snails in a baking dish, and broil until the butter is sizzling. Serve immediately with the bread.

If you have no shells, you can line a clean sauté pan with the baguette slices, add the parsley butter, and melt over high heat. When the butter is liquefied, add the snails. As soon as the butter is sizzling, remove from the heat and serve immediately.

WARNING ON SNAILS

It is a peculiar feature of snalls that occasionally they like to explode, spitting a boiling-hot, napalmlike mixture of snail fluid and molten butter at your face and genital region while cooking—and often in the moments after cooking. If you are accustomed to cooking while naked, I would strongly suggest covering strategic areas with an apron and keeping your face out of the way during the crucial time periods.

(recipe from cookstr)

Snail is good for health as it is full of calcium, magnesium and vitamin C.

Bon appétit!!

xxx

Karolina

Cherry buds

Apricot buds

Click here to view the embedded video.

(via TED)

After watching this video I decided to buy one of Jamie’s culinary books – “Jamie at home. Cook Your Way to the Good Life.”

I bought this one because it was the only Jamie’s cooking book available in book store here in Sofia, Bulgaria.  And now I thank God that I hit on this one.

The book is fantastic and beautifully printed.  What comes to my mind when I look at the pictures in this book is the strong will to try and cook every single dish that Jamie writes about. I tell you the recipes are great – really tasty and what is very important healthy. 

The whole book is organized by seasons. Jamie gives some tips how to grow your own vegetables and fruits. Which I think is a wonderful idea. Do you remember my little garden at my balcony?

I wanted to try some recipes from the book and I came up with this one – Tomato coriander salsa with grilled tuna. The photograph in the book was insane… so I decided to try it.  The recipe was quick, easy and delicious.

Ingredients:

6 spring onions, trimmed and finely chopped

1-2 fresh red chillies, deseeded and finely chopped to taste

a bunch of fresh coriander, leaves picked

a bunch of fresh mint, leaves picked

1 kg beautifully ripe but firmish tomatoes

sea salt and freshly ground black pepper

juice of 1/2 a lemon

juice of 1 lime

6 fresh fish fillets

olive oil

Preparation.

1. slice the spring onions and half of the chillies

2. finely chop the coriander leaves with the upper parts of the stalks and the mint leaves

3. slice up the tomatoes and chop to the kind of consistency that you like

4. carefully scrape everything off the board into a nice serving bowl with all the juices

5. season and balance the flavors confidently with the salt, the lemon juice and the lime juice

6. put the salsa to one side while you get your fish ready.

7. rub it on both sides with olive oil and season with salt and peper.

8. grill or griddle to your liking on both sides.

9. serve the fish on a plate with a big dollop of the salsa on top, or to the side.

10. enjoy your meal.

(the recipe by Jamie Oliver)

(pictures by me)

Mmmmmm… Enjoy.

(photo by Maciej)

Photos by Maciej and Me

Surva is the International Festival of the Masquerade Games in Pernik. It is the biggest event of this type not only in Bulgaria but on the Balkan Peninsula. It promotes variations of ancient Bulgarian customs that are still alive today. These are an important part of the Bulgarian folklore tradition and are meant to be performed by single men and women. With its competitive nature, the festival is not only a venue but also a contest for the living vessels of this tradition, namely the Kukeri and Survakari.

(for more information – SURVA.ORG)

(photos by me and Maciej)

I would like to thank Luba Zivkova for being so generous and kind. We love your puppies.

Take a look at Lubas website about X Ni Ra Siberian Huskies in Sofia, Bulgaria.

Yalta Club.

Marianna and Me

(via tilllate.com)

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