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Thursday, 23 May 2013

Foto Festiwal na Off Piotrkowskiej





Najlepsze cykliczne wydarzenie odbędzie się w tym roku w najfajniejszym miejscu w Łodzi. Foto Festiwal na Off Piotrkowskiej. Czy mogło by być jeszcze lepiej? Tak! W główny weekend otwarcia równolegle odbywa się Festiwal Smaku. 

Jeśli ktoś planuje odwiedzić Łódź w tym roku, to powinien to zrobić 7-10 czerwca

Tuesday, 21 May 2013

Good Morning!


My sister Magda in her room in early morning, preparing her work schedule for today.

Saturday, 18 May 2013

Blue


Wednesday, 8 May 2013







Tuesday, 7 May 2013

Nigel Slater's salad




"
For the salad
For the dressing
For the fish

Preparation method

  1. Preheat the grill to a medium high heat. Line a baking sheet with greaseproof paper.
  2. Peel and finely slice the onion into rings. Put them into a small bowl with the white-wine vinegar and set aside for 10 minutes or more, tossing occasionally. This removes any harshness and will slightly soften the onion's flesh.
  3. Boil the potatoes in deep, generously salted water for 15 minutes until they are tender. Lay the bacon out flat on the lined baking sheet and grill for 10 minutes until crisp.
  4. Take the whole smoked mackerel and peel off the skin. Into a large bowl, flake the mackerel off the bone in large chunks.
  5. While the potatoes are boiling and the bacon is grilling make the dressing. Spoon the mustard into another bowl. Briefly rinse the capers and add to the mustard. Pour in the white wine vinegar; add a little pepper and a few generous glugs of olive oil. Give it a stir.
  6. Chop the dill and add half to the dressing and half to the bowl with the mackerel. Now take the softened onions out of the vinegar and add to the dressing.
  7. When the potatoes are soft to a knifepoint, drain and slice them in half, leaving the skin on, and tip into the dressing to absorb. Mix together and then spoon over the flaked mackerel.
  8. When the bacon is crisp, snip little 4cm/1½in squares over the salad and toss it altogether before serving."









Saturday, 4 May 2013

Tsigunz Fanfara Avantura


Tsigunz Fanfara Avantura

Spaleni Słońcem- 5 kwietnia


To już drugi koncert Twigunzów w Spalonych i znowu żałuję, że nie wzięłam aparatu (zdjęcia powyżej zrobiłam telefonem). Koncert wspaniały w niezmiennym niezastąpionym składzie. 






Morning with a hangover....
I went out into the garden in 
my pajamas and rubber boots. 
I always find in my garden inexhaustible 
source of inspiration and respite.

Perfect things






"Probably the closest things to perfection are the huge absolutely empty holes that astronomers have recently discovered in space. If there’s nothing there, how can anything go wrong?"
Richard Brautigan, An Unfortunate Woman

distant jungle drums




"I took a deep breath and listened to the old brag of my heart. I am, I am, I am."
Sylvia Plath, The Bell Jar








Thursday, 2 May 2013

Beta vulgaris







//   \\



Krem z buraków

5 buraków 
marchewka
jabłko
cebula
1 ząbek czosnku 
kawałek świeżego imbiru
świeży tymianek/czomber
dwie szklanki rosołu
pół cytryny
ocet jabłkowy

+ przyprawy:
sól morska
świeżo mielony pieprz
świeżo starta gałka muszkatołowa 
cynamon
kawałek ziarna kardamonu




//   \\

Buraczki zawinięte w folie piec przez godzinę w piekarniku. Po wystygnięciu obrać i pokroić na kawałki.

Podsmażyć cebulkę z kawałkami jabłka i marchewki. Dodać czosnek, imbir oraz przyprawy wedle uznania. Dusić ok. 20 minut. 

Zmiksować wszystko razem -  rosół, buraczki oraz zawartość patelni, dodając świeże zioła, sok z cytryny oraz łyżkę octu jabłkowego. 



The earth, dark and moist from the week’s rain...






"The earth, dark and moist from the week’s rain, crumbles in textbook fashion under the garden fork. There is still a scattering of bronze leaves and here and there the odd medlar that melts in your hand, leaving behind the ghost of wine dregs in a glass. Anyone with a scrap of land will value January days like these for getting the earth turned, roses pruned and stray leaves collected.
I spend a couple of hours tugging out the last of the borlotti beans, their dried stems still twisted around the hazel poles. This should have been done in December and both the bean stems and precious hazel supports snap like icicles. The odd purple-skinned potato and (useless) radish come to the surface as I fork the soil. Before I go in, I move a patch of soggy brown leaves from under the medlar tree and find three rhubarb tips poking teasingly through the soil. Their carmine rudeness against the chocolate-brown soil at first startles, then delights.”

From: SlaterNigel. „The Kitchen Diaries II.” HarperCollins Publishers


Pchli Targ - Księży Młyn

Pchli Targ - Księży Młyn from Agata Melnyk on Vimeo.
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