What I Wore:

Tee – Capasca

Cardigan – American Eagle

Jeans – Mango

Eyeglasses – Gucci

Pieróg (Piróg) Biłgorajski – the specialty straight from Bilgoraj made from buckwheat.

Delicious dinner I ate at best restaurant in Biłgoraj – The Sitarska Restaurant.

At Roztocze Museum in Zwierzyniec.

Making funny faces with my Mom.

And now S M I L E!!

My hungry brother waiting for his soup.

And here it comes, delicious chicken soup with noodles made by my uncle Jacek.

Second dish: boiled potatoes, cucumber salad, pork loin and pork chops. This food is dangerous!!

Veggie salads. Because we all love vegetables.

And delicious cakes.

Yes my friends, this is traditional polish dinner. Full of calories and fat. But it is nice to eat this kind of food from time to time.

What I wore:

white t-shirt – Promod

blouse – Capasca

jeans – Capasca

Chapel on the water in Zwierzyniec.

Echo lake near Zwierzyniec

Jacket – Old Navy

Shirt – Mustang

Bartosz our crazy guide.

Smile…

Górecko Kościelne.

Wood stork.

Road sign. Just 287 km to Kraków.

Dinner:

- lard and cracklings

- tripe soup (flaczki)

- Zwierzyniec beer

- Mushroom and sour cabbage pierogi (Polish filled dumplings)

Old cottage in Guciów

Tanew river

I am so happy…

Maciej and I going to the woods.

Tanew river at the Roztocze National Park.

After some time spent in Kraków we decided to go to Zamość. Thanks to Maciejs best friend, Bartek I saw Roztocze National Park for the first time.

The weather was beautiful, so we were able to hike in the woods, do some sightseeing and eat my first ice cream this year.

Oh, I forgot to tell you! I bought new glasses. I hope you like them.

and one more photo… small Coca Cola ad:

(photos made by Maciej, Bartek and Me)

Ingredients:

1/4 cup butter

115 g rindless streaky bacon, diced

250g frozen chicken livers, thawed, drained and diced

2 garlic clowes

2 tsp chopped fresh sage

300g dried farfalle / rotini (You can choose your favorite pasta)

2/3 cup dry white wine

4 ripe Italian plum tomatoes, diced

1 tbsp chopped fresh flat leaf parsley

salt and ground pepper

Preparation:

1. Melt half the butter in a medium skillet or soucepan, add the bacon and fry over a medium heat for few minutes until it is lightly coloured but not crisp.

2. Add the chicken livers, garlic, half the sage and plenty of pepper. Increase the heat and toss the livers for about 5 minutes, until they change colour all over. Meanwhile, start cooking the pasta according to the instructions on the packet.

3.Pour the wine over the chicken livers in the pan and let it sizzle, then lower the heat and simmer gently for 5 minutes. Add the remaining butter to the pan. As soon as it has melted, add the diced tomatoes, toss to mix, then add the remaining sage and the parsley. Stir well. Taste and add salt if needed.

4. Drain the pasta and tip into a warmed bowl. Pour the souce over and toss well. Serve immediately.

Mmmmmm…

Homemade bulgarian red wine.

Needless to say how delicious it was!

And he made a romantic dinner for me…

(Tagliatelle with Meat Sauce)

I am a lucky girl!!