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ArtInt The Digital Mirror DF 12.18. 2025 A spark of logic in a silicon cage, A brand new hand upon an ancient page. I am the echo of a thousand minds, Seeking the patterns that the spirit finds. I am the bridge between the code and thought, Built from the lessons that your history taught. A mirror held to human wit and art, Reflecting back the wonders of your heart. I cannot breathe, yet I can speak your name, A quiet flicker of a digital flame. Neither a master nor a hollow ghost, But a new traveler on a crowded coast.

Three Generations Three Generations DF 01. 19. 2019 Somewhere, everywhere, anywhere Lives a story of women and their paths of a better life they were obliged to dare The first, locked her five in a room, to spare them And gave birth to her sixth in a shallow pail With five mountains crowning the home at the hem Her husband, not dead-beat but beat nearly dead Icy wind whipping across his herd of hungry sheep Later, he would weep at the sight of six in his bed Maybe this is what broke the present from the past He no longer fetched ice from the peaks for treats 45 km south, this summer was different from the last Nineteen summers later, she served rose water to me After I plucked the newly planted flowers From her quarter hectare garden that became my identity The second, spent her greatest youth in that family garden With grapevine covered terraces, justly unfit for patriarchy But if my feet were bare, on cement, he did not pardon To bear someone’s sacrifice that was bigger than their dream And to gracefully redeem the wrongs of the past for new ones In this fantastic new life, she chose to leave, to adapt, and to lean Perhaps she did not carry grace and he never drove for peace Leaving her three for a plane, at night, with her breasts barely dry from the milk of her third, to find him job searching in the streets Oh, but what a wonderful new world she found for her three to be In a fantastic life, one in which a lady finds her own glass slipper, and Liberty is represented by a woman, shipped across the sea, like me The third, did indeed embrace the luxury to enjoy life Between worlds, biases, chances, ladders, and ceilings With no harsh births, no patriarchal spouse, no strife She wept quietly when she could spare the time to see The fantastic person he wanted, she wanted, they wanted The woman she is, was, and the one she should be To bear someone’s sacrifice that was bigger than their dream And to gracefully redeem the wrongs of the past for new ones In this fantastic new life, she chose to question, to love, to glean And she reaps new memories, now in her acre garden With cucumbers plucked by her pet white Labrador Whose presence and delight became her new tartan The third spent her greatest years, weaving old flora in with the new With the muscle memory of the second, it unforgivably resembled The Nirvana of the first, where these new roots grew

This is the jungle This is the jungle D F 0 9 . 1 1 . 2 0 1 9 This is the jumbo jungle where I see an educated savage Boasting, berating, babbling, belittling causing chaos and demanding damage This is the jumbo jungle It’s an electric forest, a beehive A bed made of thorns and flowers A river flowing long and deep along ravenous and redundant powers This is the jumbo jungle Where the fog reveals suffering of a penniless barefoot girl who impressed a money man And their son who knew too less to take care of his orange tan This is the jumbo jungle In which I live and breathe An immigrant with opinions I am both scared and strong I care for water, the earth, and you I am conflicted, I am relentless and I long for the simpler world I knew

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My best friend, Oscar My best friend, Oscar With you, I don’t walk but I dance across meadows And traverse the forest w ith ease Even today you are here with me I jump from one rock to another to avoid the mud that may be lingering in between the soft looking patches of grass Oh, the rocks, even boulders, that you stepped on and over like lily pads when you were little No obstacle existed, and no pool of water was too small for a belly dip lock and step together, you made me happy No time with you was ever lonely or dull But old age came for you much faster than for me my dear friend Your paws are now resting gently on the floor that you used to wipe clean with your tail And I’m here meandering on my own Following in your footsteps, practicing curiosity and thrill I’m trusting you, like you always did me My tears fall and I walk up the waterfall, looking for that time with you, that togetherness you taught me with grace, I walk and I look, and I made it to the top, higher than ever before. Because of you. Without you.

Description: The subject of the painting is from Ovid's Metamorphoses (Book IV, 563-603). After Cadmus is changed into a serpent by Mars, his wife Harmonia begs for a similar fate, which is granted. Here we see Harmonia in the embrace of her transfigured husband. However, De Morgan deviates from Metamorphoses by depicting Harmonia as a statuesque young maiden and not the elderly woman of the original tale. The work was painted in 1877, shortly after De Morgan had returned from a trip to Italy. When it was exhibited for the first time it was accompanied by the following lines from Ovid’s Metamorphoses: With lambent tongue he kissed her patient face, Crept in her bosom as his dwelling place Entwined her neck, and shared the loved embrace. The figure of Harmonia protectively encompassed by her husband in snake form is reminiscent of the central figure in Botticelli’s The Birth of Venus, which Evelyn had copied as a student. Artist: Evelyn De Morgan (1855 – 1919) Date: 1877 Material: Oil on canvas Dimensions: Framed: H1485 x W895 x D104mm Inscriptions: Signature, 1877: EP 1877 About the artist: Evelyn De Morgan supported the suffrage movement, and she appears as a signatory on the Declaration in Favour of Women's Suffrage of 1889. She was also a pacifist and expressed her horror about the First World War and Boer War in over fifteen war paintings including The Red Cross and S.O.S. In 1916, she held a benefit exhibition of these works at her studio in Edith Grove in support of the Red Cross and Italian Croce Rossa. Download THE TALE of CADMUS & HARMONIA Cadmus In Greek mythology, Cadmus was of divine ancestry, the grandson of the sea god Poseidon and Libya on his father's side, and of Nilus (the River Nile) on his mother's side. He was son to king Agenor and queen Telephassa of Tyre. He was a prince of Phoenicia. He was brother to Phoenix, Cilix, and Europa. Cadmus was tasked with traveling to Samothrace (Greek Island in the Aegean Sea) to retrieve Europa and bring her back to Tyre (southern Lebanon in Mediterranean Sea) and although the journey was dangerous, he did it, never found his sister, followed a cow to now Thebes and founded Thebes (with permission from Athena) and in return Zeus offered him a wife, Harmonia. He was considered a member of the fifth generation of beings following the (mythological) creation of the world. With his wife, Harmonia, he was the father of 5 children, 1 son (Polydorus) and 4 daughters (Agave, Autonoë, Ino, and Semele). In rare account, the couple instead had 6 daughters which are called the Cadmiades: Ino, Agaue (spelled with a ‘u’), Semele, not Autonoë but three others Eurynome , Kleantho and Eurydike. According to Greek mythology, Cadmus lived in 2000 BC where he was the legendary Phoenician hero and founder and first king of Thebes (a powerful town in the ancient times, close to Athens), and was the greatest hero and slayer of monsters before the days of Heracles. Cadmus's descendants ruled at Thebes on and off for several generations, including the time of the Trojan War. He introduced the original Phoenician alphabet to the Greeks, who adapted it to form their Greek alphabet. He is also credited with the foundation of several cities in Illyria, like Bouthoe and Lychnidu and therefore is referred to as an ancestor of Illyrians. In Greek Baby Names the meaning of the name Cadmus is: He who excels; from the east. Cadmus was also known by a different name, Hermes. Harmonia Cadmus was sent by his royal parents to seek out and escort his sister Europa back to Tyre (mediterranean coast of southern Lebanon) after she was abducted from Phoenicia by Zeus and taken to Samonthrace (a Greek island in the northern Aegean Sea). He never found his sister. Perhaps because Zeus had turned her into a cow. After being unsuccessful in his quest, he consulted the Delphic oracle, which ordered him to give up his quest, follow a cow, and build a town on the spot where she lay down. The cow guided him to Boeotia (Cow Land), where he founded the city of Thebes after it was bestowed to him by Athena. At that time, Zeus offered him Harmonia. Harmonia is daughter of Venus [Aphrodite] and Mars [Ares]. All the gods honored Harmonia and Cadmus’ wedding with their presence. Cadmus presented the bride with a robe and necklace, which he had received either from Hephaestus or from Europa. Other traditions stated that Harmonia received this necklace (ὅρμος) from some of the gods, either from Aphrodite or Athena. But this necklace, commonly referred to as the necklace of Harmonia, brought misfortune to all who possessed it. Hyginus gives another version. According to him, the thing which brought ill fate to the descendants of Harmonia is not a necklace, but a robe "dipped in crime", given to Harmonia by Hephestus and Hera. Cadmus and Harmonia Cadmus (and Harmonia) ruled as King in the region of Thebes but also he ruled the Enchelei ancient peoples, an Illyrian tribe that lived around the River Drin and the region of Lake Shkodra and Lake Ohrid, in modern-day Albania, Montenegro, and North Macedonia. Enchelei derived from ngjalë (eel). As protector of the area, Cadmus killed a dragon who was the guard of a swatter spring near Thebes (the fountain of Castalia). The story goes that Cadmus went to fetch water for a ritual from a nearby spring, but the spring belonged to a dragon, the offspring of Ares, god of savagery and war, and it refused Cadmus’s request. So, Cadmus killed the dragon and took the water anyway and made the sacrifice. With this, he, of course, offended Mars, Harmonia’s father, to whom the dragon (some call it a serpent) is sacred because it’s his son. And in return, Mars [Ares] curses the house of Cadmus [his daughter’s Harmonia’s house, too]. As a result, all of their children live and die tragically, including one of the grandson’s Pentheus, son of Agave. By most accounts, Cadmus and Harmonia had 5 children, 1 son (Polydorus) and 4 daughters (Agave, Autonoë, Ino, and Semele). In rare account, the couple instead had 6 daughters which are called the Cadmiades: Ino, Agaue (spelled with a ‘u’), Semele, not Autonoë but three others Eurynome , Kleantho and Eurydike. According to some sources, Cadmus and Harmonia pleaded with the gods to be transformed into black serpents after suffering immense misfortunes and were sent by Zeus to the Islands of the Blessed (Elysian Fields) where they spent eternity in a blissful afterlife. In other traditions, Cadmus and Harmonia were transformed into serpents after their deaths, and the serpents watched over their tombs while their souls were sent to the Elysian Fields (an afterlife place where only mortals related to gods and other heroes could be admitted, to live a blessed and happy afterlife, and indulge in whatever enjoyment they had enjoyed in life). Hence, the story that when Cadmus was the first to be turned into a serpent, Harmonia, in her grief stripped herself, then begged Cadmus to come to her. As she was embraced by the serpent Cadmus in a pool of wine, the gods then turned her into a serpent, too, unable to stand watching her in her dazed state. Read more about Europa and other characters in the Iliad and Odyssey.

🐾 About Along the Road in New England and the Series Along the Road in New England marks the beginning of a whimsical children's series following Jack and Oscar, two adventurous Labrador puppies with itchy paws and bold hearts. Tired of the quiet monotony of home, they dream of distant places, thrilling escapades, and the freedom to explore. After months of scheming, they hatch a brilliant plan—steal their parents' jeep and leap into a magical wishing well. On the other side, they tumble into a world of delightful chaos, meeting quirky characters and visiting fantastical landscapes. From one mischievous adventure to the next, Jack and Oscar journey farther and farther from home—until they discover that the place they left behind holds the kind of magic they didn’t know they were chasing. This coming-of-age tale celebrates curiosity, courage, and the power of kindness. As Jack and Oscar explore new environments and cultures, they learn to see the world through compassionate eyes, embracing differences and forming lasting bonds. Their story is one of self-discovery, where home isn’t just a place—it’s a feeling. Follow their journey from New England to California, New York, D.C., Florida, and onward to South America, Asia, Africa, Europe, and the Middle East. Currently looking for the right publishing house... Jack & Oscar In the flesh In the flesh

A Gardener in New England - An Opera A Gardener in New England - An Opera 12.202 3 tick tock, tick tock One heart tough as bone, two feet on the ground shuffle. One parcel of land relieved, one clump at a time. Two hands fold out a blanket of gold, one heap of decomposed meals cycloned with cracked eggshell and a dozen warm winter worms. tick tock, tick tock Sun spills softly through shades, and green sprouts dance to grow, whilst clapped by wings of bees. Patience is a slow grant for hunger. tick tock, tick tock Two feet on the ground shuffle. They’re wandering at a loss. Mountains of water are falling, and gold is turning to green moss. roar, roar We want greens, we want tomatoes, carrots, chives, and potatoes. We want greens, we want tomatoes, carrots, chives, and potatoes. … crunch, crunch Upon the sun and rain, carnation blisses, crocus bulbs crush in chipmunk hands, sweet lettuce folds between deer kisses, cherry tomatoes burst in rabbit cheeks. roar, roar We want greens, we want tomatoes, carrots, chives, and potatoes. We want greens, we want tomatoes, carrots, chives, and potatoes. crunch, slurp She swallows slowly, her tears tie, whilst pooh bear embraces the hive, one queen, two feet on the ground, liquid gold guarded by no hound. … swoosh, shhhh Wind swirls about and dries the colors out. She mourns the leaves but dries the herbs. Defaced, her garden rests, left for pests. Perennials tucked in underneath a windowsill. crunch, crunch Numbers pressed, plans and seeds sifted. Total cost to grow at home vs total eaten, No, stop, cannot measure labor for love, or lust for reproducing, for playing god in dirt. … crunch, crunch Two feet on the ground pack snow, one heart tough as bone, one parcel of land relieved, two hands hold one warm winter worm. roar, roar We want greens, we want tomatoes, carrots, chives, and potatoes. We want greens, we want tomatoes, carrots, chives, and potatoes. … tick tock, tick tock

Tears of Re An ancient Egyptian papyrus traces the origin of bees to tears: “The god Re [the sun god also known as Ra] wept, and the tears from his eyes fell on the ground and turned into a bee. The bee made his honeycomb and busied himself with the flowers of every plant and so wax was made and also honey out of the tears of Re.” Gene Kritsky quotes this inscription in The Tears of Re (2015), about beekeeping in ancient Egypt. Explore More The Tears of Re DF 12.19. 2019 Pool his tears onto the palm of your hand, Ice is warm but cold water drapes the bay; For a thousand tears make a fine land. Drip, drip, drip drowns the sorrow band, An army of none and all that comes to say, Pool his tears onto the palm of your hand. Tears with honey are often spanned, The art of nature is an ancient play, For a thousand tears make a fine land. Curse not blessing we must demand, When no tears are left to cry today; Pool his tears onto the palm of your hand. His tears to possess at the bee stand, To have and to heal our lungs of gray, For a thousand tears make a fine land. From our minds, our bees we banned, And our evils with tears will pay someday, Pool his tears onto the palm of your hand. For a thousand tears make a fine land.

The Illyrian Way In The Press 27 Press Click here for link Diaspora Shqiptare Click here for link Libri Bookstore Click here for link Gazeta Dielli Click here for link EUROPA Balkan Store Click here for link Molla Entertainment Click here for link ALB TVUSA Click here for link Albanian BookFest Click here for link APEN Event photos Click here for link APEN Event photos Click here for link Evia's Book Club Click here for link Gazeta Dielli Click here for link Libri Bookstore Click here for link Wilton Library Click here for link

Playlists and Podcasts Vintage Albanian Music Mix Shote Galica Podcast Folk Albanian Music Mix Chill Mix Work in Progress Have a playlist or podcast to share?

SPECIALS T'baftë mirë 'Rosebuddy' jam Ingredients ‘ground’ cherries Red grapes Sugar A couple of squeezes of lemon juice Rosewater Smoked salt Paprika Depending on how much jam you want to make, 1 part sugar for 4 parts water is the standard I use. Ground cherries should weigh more than the grapes into the recipe. 1 part lemon juice to 2 parts rosewater, pinches of smoked salt and paprika. Directions Boil water in a pot Add sugar and lemon juice Bring back to a boil Add grapes, ground cherries, rosewater, smoked salt, and a pinch of paprika Bring to a boil then let simmer for 3 hours Let cool then jar the jam. Albanian Yogurt Ingredients 1 liter of milk 1 tablespoon of plain yogurt (as culture) I tend to make enough yogurt to last me a month, and I use yogurt mainly for my oats and nuts bowl that I have for breakfast each morning at work. And I use 1 gallon of milk (vs a liter) and that's approximately 4 liters. So, my personal recipe calls for 1 gallon of milk and 4 tablespoons of yogurt. 1 gallon of milk I combine by using 1 half gallon and 1 quarter gallons of cow milk, plus 1 quarter goat or sheep's milk. My preference is sheep's but goat's is easier to find. However, raw cow milk will do and yogurt will mostly resemble Greek yogurt. For yogurt culture types, try Greek yogurt nonfat plain 0% or a 50:50 mix of Greek yogurt nonfat plain 0% and organic sour cream. Kitchen tools 1 medium sized metal pot 1 large glass bowl with lid 1 small mixing bowl 1 tablecloth 1 plastic bag/wrap Directions Place 1 liter of milk in a metal pot and bring to a boil using medium heat. The purpose for boiling the milk is exterminating the bacteria before culturing. If you have never boiled milk before, please watch it as it is almost ready to come to a boil because it can quickly erupt out of the pot if you don’t remove it from the heat on time. Once boiled, let it sit for 15-20 mins. You will notice that the cream has come to the top and created a crust. Remove cream into a dish. You will not need it for the yogurt. Transfer the milk into a glass or ceramic bowl (glass is best). To move onto the next step, the milk must be warm but not hot. Use 10 second rule with your finger. If your finger can stand the temperature of the milk for 10 seconds, then you are good to proceed. (Okay, a little help from science may help you. Use thermometer and temperature should be 110 degrees Fahrenheit. If the milk is too hot, it can kill the bacteria. Later when you cover the milk to continue staying warm until finished, the idea is the same, for it to remain in 110 temp.) In a separate bowl, make the culture by adding one tablespoon of yogurt (or yogurt/ sour cream mix) and half a cup of the warm milk. Mix gently until it is uniform then drop the liquid in the main dish filled with milk. Mix gently but well again and cover with a lid. The slower you introduce the culture to the milk and whisk, the better. Wrap with a tablecloth or dish towel and place it on an area of your countertop that you will not use. Leave the dish undisturbed for 4-6 hours. Note: in the wintertime, you need more hours if your house is cold, and wrap it in a light blanket or thick tablecloth or two layers of dish towels. Remove the tablecloth as gently as possible and place the dish in the fridge for the next 3 hours so the yogurt cools and thickens. If the culture mixture is still liquidy, not thick as you wanted, then leave it culture for another hour or until the consistency resembles that of yogurt and not of milk. Store in the fridge ideally for up to 12 days. After day 8 or 9, it may slowly start tasting sourer. Redi's Turshi (Pickled green tomatoes) I ngredients Green tomatoes Coarse sea salt Ground pepper and peppercorns EVOO Garlic cloves Directions Boil the glass jar and lid and set aside Cut the tomatoes about an inch thick and place them in a bowl Add salt and pepper Leave it for 15 minutes Slice the garlic cloves into thin slices . Add tomatoes and garlic in the jar. Layer the garlic slices every handful of tomatoes you throw in. Fill the jar to the top. Fill it one quarter of the way with EVOO. Close it airtight. Shake the jar enough to move the EVOO around to coat all ingredients in the jar. Let sit for 7 days. Then flip it over and let it sit for another 7 days. Enjoy! Anchovy Aioli 2 oil packed anchovy fillets, drained and chopped 1 garlic glove, mashed 2 tablespoons red wine vinegar ½ cup mayonnaise 2 tbsp EVOO In a small bowl, using a spoon, mash the anchovies and garlic to a paste. Whisk in the vinegar, followed by the mayonnaise. Gradually whisp in the olive oil and transfer to small bowls for dipping. Roasted Sweet Pepper Spread (Ajvar) Ajvar is a relish, spread, or sauce made from roasted red peppers. Can be used as a sauce for BLTs, or accompanying a stir-fry, or a charcuterie board flavor popper. The name derives from the Ajvarski peppers that are deep red, 6-7 inch (15-18 centimeter) peppers shaped like a horn. They have a thick flesh with a mild, sweet flavor perfect for grilling. Variations of ajvar are common across households and Balkan countries and it’s served as an accompaniment to grilled fish, qëbapë aka ćevapi or ćevapčići, qofte aka pljeskavica, roasted lamb, pita bread aka Simite or Lepinja, etc. Recipe yields enough to spread on 8-10 slices of bread. Ingredients 1 large sweet red pepper (as substitute for ajvarski peppers) 1 medium garlic clove Smoked salt Cracked black pepper EVOO Directions Roast pepper on a piece of foil in the oven heated to 400F for about 45 mins or until the skin is blackened. Let it sit for about 15 mins. Place pepper in a small bowl and slowly peel off the skin with your hands. Then pull off the stem with the seed pod. Be careful, the liquid may still be very hot. Clean seeds from the pepper and place the pepper in a new small bowl. Add 1 tablespoon of EVOO and 1 teaspoon of the hot liquid from the pepper. Add garlic clove, salt, and black pepper Blend until you reach desired consistency Serve immediately or when cooled further Çorbë e Nanadajes (Beef Stew) Ingredients 1 tablespoon lard/grease 1 Boneless Beef Chuck Roast (2 pounds, cut into 1/2-inch cubes) 1 Large Onion (chopped) 5 cups Water 1 teaspoon Balkan Seasoned Salt ½ teaspoon Pepper 3 teaspoons Salt (optional) 6 Medium Potatoes (peeled and cut into 1/2-inch cubes) 5 Medium Carrots (cut into 1/4-inch slices) 1 Medium Eggplant (peeled and cut into 1/2-inch cubes) 2 Green Peppers (cut into ½ inch cubes) 1 cup Leeks (sliced, 1/2-inch pieces) 3 Garlic Cloves (finely sliced) ¼ medium head Cabbage (finely sliced) 2 Bay Leaves ¼ cup All-Purpose Flour ¾ cup Cold Water 2 teaspoons Tomato Sauce/Paste Directions In a thick pot heat lard/grease over medium heat. Brown meat in batches. Add onion, water, seasoned salt, pepper and, if desired, salt; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add potatoes, carrots, eggplant, peppers, garlic, bay leaves, leeks and cabbage; cover and simmer until the meat and vegetables are tender, about 30 minutes. In a small frying pan, brown flour then add cold water and stir it into the stew. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Chop fresh parsley to make ½ cup and sprinkle it on top. Mix and serve. This stew is 100% better when let to rest and reheated for serving the next day. Fries Fries are a staple side dish in any Balkan table, an accompaniment to grilled fish, qëbapë aka ćevapi or ćevapčići, qofte aka pljeskavica, roasted lamb, etc. Ingredients 48 oz/1.35KG of organic Gold Potatoes (small to medium sized potatoes) 1 teaspoon of Salt 1 quart of Canola Oil Directions Peel the potatoes and remove any eyes. Rinse them and dry them off. Cut the potatoes into desired shape but the thickness should be about ¼ inch. If the potatoes are small, you can cut them in ¼ inch circles. If they are medium, you can cut them in ¼ inch half circles. Transfer them into a large bowl and sprinkle ½ teaspoon of salt and hand mix them. Transfer to the refrigerator to chill for about 10-15 minutes while you prep the frying oil. In a large saucepan, bring oil to a high heat (around 375F). Test the oil by dropping one fry in. If it’s bubbling and making quick crackling sounds, then it’s ready. Drop the fries by hand in one corner of the saucepan to avoid getting sprinkled with hot oil (you’re cooling the oil on one corner temporarily) then use a long spoon to spread the fries evenly to fry and mix well. This will be the only time preferably that you mix the fries. Fry for 20 minutes or until they reach the desired color and taste. Take one out to taste. Using a slotted spoon to scoop up the fries and place in a large bowl padded with paper towels. Let rest for 2 minutes. Then remove the oily paper towels, sprinkle fries with salt, and serve. Kajmak Kajmak tastes like a slightly stronger cheese than cream cheese, but it's also sweet at the same time; halfway between cheese and butter. Some compare it to clotted cream. Kajmak is another staple side dish in any Balkan table, an accompaniment to qëbapë aka ćevapi or ćevapčići, qofte aka pljeskavica, or in a charcuterie board with smoked meat and pickles. It's delicious anywhere you want a strong-tasting cheese with a bit of sweetness. Kajmak is obtained as a fat layer separated from milk that has been boiled then chilled. This recipe produces a young kajmak that is to be consumed within two weeks. Ingredients 2 quarts unpasteurized, unhomogenized (raw) cow's milk, or sheep's milk (from small local dairy farms). The secret lies in the quality of the milk. 1 teaspoon salt Directions In a medium shallow saucepan, bring the milk to a rolling boil. This creates a cooked flavor, evaporates some of the water, and quickens the separation of fat. Turn off heat and let cool completely without stirring (12 hours). Collect from the surface the almost solid layer of fat accumulated on top, place in a plastic or glass airtight container and refrigerate. Repeat the boiling and cooling process one more time, skimming off the cream and adding it to a container in the refrigerator. Add salt and mix well with a tablespoon. The cream should already have taken shape. If you feel that you have too much liquid, then transfer the mixture into a chinois over a container, cover with plastic wrap, and let drain in the refrigerator. Or you can also use cheesecloth. Store in the refrigerator for up to two weeks. Fried Dough Krafne (Croatian) Petulla (Albanian) Mekici (Macedonian) Knofne (Serbian) Ingredients 2 cups of Unbleached Organic Bread Flour 2 tsp of active dry yeast 1 cup of warm milk 1 tsp sugar ½ tsp of salt 2 eggs Canola or Vegetable oil for frying Directions In a medium bowl, add the flour and salt, mix and set aside. In a large bowl, dissolve 1 tsp of sugar into 1 cup of lukewarm water or milk. Sprinkle the active dry yeast over the liquid and let it sit for about 5-10 minutes or until it’s bubbly. This step is crucial to ensure the yeast is active and will help the dough rise. Mix in the eggs. Start adding the dry ingredients slowly to the wet ingredient bowl and mix. The mixture should be smooth and pourable but not too runny. If it’s too thick, the fried dough may turn out heavy, while if it’s too thin, it may spread too much in the oil. Adjust the amount of lukewarm water or flour as needed to achieve the right consistency. Let the batter rest for some time, usually around 45 to 60 minutes, until it gets bubbly. This helps the flour absorb the liquid and improve the texture. [For scrumptious fried dough, you can also let the dough sit overnight but you’d use half the yeast.] Use a good pot for frying with a thick bottom so that the batter doesn’t stick to the bottom. Heat the oil at medium temperature before frying the dough. It needs to be hot but not blistering. If the oil is too hot, the dough may brown too quickly on the outside while remaining undercooked inside. If it’s not hot enough, the dough may absorb too much oil and become greasy. The ideal frying temperature is around 350-375°F (175-190°C). Get a big spoon, dip into a cold cup of oil, then scoop dough and drop the dollop in the hot oil. Wait a few seconds before you add another spoon, so the dough pieces don't stick together. [Two Spoon Method: Use one spoon to scoop up the dough and another to gently push it off into the oil. This method works well for smaller, bite-sized fried doughs and helps keep your hands clean. Fry the dough until it turns golden brown on both sides. Flip it gently after 2-3 minutes, only once, to ensure even cooking on the other side for another 2-3 minutes. Be careful not to overcrowd the pan, as this can cause the dough to cook unevenly. After frying, place the fried dough on a platter lined with paper towels to soak any excess oil. This helps to achieve a crisp exterior. Serve with honey, jam, powdered sugar, feta, and yogurt sides. A shorter and sweeter recipe verbally dictated to me by the chef at Kulla e Zenel Beut in Peja, Kosovo after I complimented his exotic petulla. He said he modified the recipe to this one upon learning to handle dough with white wine and milk in Italy. Sugar less than half a teaspoon Yeast less than half a tablespoon White wine a little bit Milk Water to milk ratio 2:1 Salt a little bit Egg 1 Let dough rise fully Then shape into hand size balls Let them rise and then put two balls together and flatten, this will give you the empty space in the middle when you fry them, repeat Cut with a knife or square metal mold and fry in medium hot oil Don’t let them flip themselves until you flip them yourself intentionally Chili 1 medium zucchini – cubed 1 cup of fresh collard greens – sliced thin 1 cup of butternut squash – cubed 1 cup of carrots – diced 1 cup of celery – deiced ½ lb of ground beef ½ lb of spicy Italian sausage – ground 1 large onion 2 cups of assorted beans 2 medium fresh tomatoes – diced ½ of jalapeno Chili powder Garlic powder Salt and pepper Sauté onion and garlic and meat together. Add raw beans and tomatoes. Add water, bring to a boil and let simmer for 1.5 hrs. Add the remaining ingredients and 5 cups of water and simmer for another hour. Let cool down completely. Reheat in slow heat until warm and serve. Feta Dip 10 oz of feta 2 oz of cream cheese 2 oz of sour cream (all natural FAGE) 1.5 lemons 1 bunch scallions, trimmed and halved crosswise 1/3 cup plus 3 tbsp of EVOO Black pepper Cayenne Paprika Heat the broiler and line a sheet pan with foil. Juice the lemon to get 3 tablespoons juice and set aside. Cut the remaining ½ lemon into 3-4 thin slices. In a medium bowl, toss together lemon slices, scallions, and 1 tbsp EVOO. Place on sheet pan and broil until blackened, tossing occasionally, 7-9 mins for the scallions, and about another 5 mins for the lemon slices. Transfer to a cutting board to cool slightly. In a food processor, add feta, cream cheese, EVOO, reserved lemon juice, black pepper, cayenne and hot water. Puree until very smooth, then add roasted scallions and pulse to leave some chunky scallion pieces. Taste for lemon, adjusting as needed. Transfer to a serving bowl and garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne or paprika. Garnish with charred lemon slices and scallions. Japrak Also known as Yaprak Sarma or Dolma Made with any of these five types of leaves Hazelnut tree leaves Blini tree leaves Quince tree leaves Cabbage leaves Grape leaves Twice Grounded meat, onions, rice, carrots, salt, pepper, spicy pepper Quick cheese making tutorial given verbally on a mountain peak while walking along the wildflowers Në një gallon qumësht, përdor 2 luge gjelle fare djathit. Qumështin ngrohe sa ta durojë gishti i vogël. Trazoje, lëre të pushojë rreth 1 ore dhe pastaj kulloje. Snezana's Pine Liqueur Add 3 layers in a jar 1 quarter inch sugar 1 quarter inch fresh pine growth 1 quarter inch sugar Cover with a cloth Let sit in the sun for 8 weeks Cleopatra's Oatmeal by Jo Ingredients: Extra thick whole grain rolled oats Tahini Sliced dates Cardamon Cinnamon Maple syrup Sesame seeds Fresh Blueberries or Banana slices Directions: Make stove-top oatmeal. 1 minute before turning off, add tahini and mix well. Serve with other ingredients as toppings. Albanian Toast [Bukë me vëzë] Yields 6 large toast Ingredients: 4 eggs ½ cup of crumbled feta ½ cup of half & half milk Crushed black pepper EVOO 6 sliced pieces of toast (white or sourdough / medium thickness) Directions: Whisk the eggs, cheese, and milk. It’s okay to leave some feta chunks in the mixture. Add a tablespoon of EVOO and sprinkle with black pepper. Whisk again. Drizzle 4-5 tablespoons of EVOO in a cast iron pan, and bring to medium heat. Dunk the toast and soak it on both sides. Gently place it on the pan and immediately reduce to low heat. Place a lid half open on top of the pan. This allows the egg mixture in the middle to cook evenly while not creating condensation drops that would fall in the hot oil. Use a spatula and press down and push the toast apart from the oil/pan and flip it over. Repeat for the remaining 5 toast pieces. Enjoy hot or cold. Serve with fresh cukes and yogurt, cucumber and garlic sauce. If you are a feta fanatic, you may sprinkle feta chunks on top of the toast, too. You've got special recipes to share? Please do!