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Food Finding Inspiration in Every Turn If I were to pick one ingredient in the world, it would be Extra Virgin Olive Oil A Mediterranean staple for 6 millennia, olive oil is an incredibly tasty and healthy liquid. The best way to ingest it is raw, unrefined or processed with chemicals and olives pressed should be from one small region. The smaller, the better. For example: EVOO from Peruggia is better than EVOO from Italy and EVOO from Italy is better than EVOO from 'The Mediterranean'. because if it is advertised as from 'Italy' the olives are gathered from all regions in Italy instead of one; and if advertised as from 'The Mediterranean', the olives are gathered from multiple countries. The companies that produce EVOO from multiple regions do not uphold the small batch quality because that is often reserved/bought by the locals or those who are in-the-know (the aficionados). That's the special-ness of extra virgin. Plus, it has natural grassy/neon green color, peppery/spicy taste, and is best ingested within the first year of being pressed. The olive oil is alive for the first year then after that, it slowly starts dying. Aside from digesting it raw or cooking with it (recommend cooking only with over 1 year old EVOO), it can also be used for skin care, soaps, and various home remedies. T'baftë mirë Breads Pastas Veggies Savory Doughs Veggies Specials Meats & Fish Sweet Doughs Small Dishes Entrée Accompaniments You've got special recipes to share? Please do! Favorite Places to Shop NewPond Dairy Farm You've got any special store to share with us? Please do!

ILLYRIAN CUISINE T'baftë mirë Bread of Dasarets is among the many varieties of the Illyrian period. It was cooked in Autumn by this tribe who lived near the Ohrid lake, the current area of Korçë, Kolonjë, Mokër, Devoll continuing to Antpatrea (today Berat). Flour of wheat, oat and barley was molded with the seasonal flower aromas and was part of the art of living in beauty. Soup of Dardans is an incomparable treat, like Kosovo itself. A unique dish, the soup is representative of the impact of the continental climate on the Illyrian culinary arts. Meat boiled in milk, with wild cabbage and dried fruits, was the meal that gave color to the whiteness of the cold months where the tribe lived in the area of today’s Kosovo. Cheeses of Molosses are original variations of the hearty fare that fortified the Illyrian civilization across the Epirus region. The rich delicate mixtures were cooked with olive oil and the seasonal herbs and flowers that carpeted the rolling pastures. Meatballs of Penests are the delicious surprises of ground meats mixed with cabbages, leeks, onions and garlic. The Penests lived along the Black Drini Valley in the area of today’s Struga, Tetovo, Gostivar, and Dibra. Lamb of Chaons is believed to have invited attacks and invasions with its enticing aromas and extraordinarily strong flavors. Throughout the region of today’s Gjirokastra and Saranda, the lamb was cooked in a mix of olives, vegetables and dried fruits. Chestnuts with Meat of Taulants evidences the introduction of highland delicacies into the Illyrian culinary rituals along the Adriatic hills and coastline. Meat with Quince of Albans boasts the hues of dawn in the skillful artistry of one of the tribes whose diet included both Mediterranean and Continental influences. Meat with Prunes of Ardians is a perfection of fruit extracts (plums, pomegranates, apples, apricots, grapes) cooked with poultry. The Ardians uniquely enhanced the Illyrian cuisine with their original combinations of products from the surrounding lake, sea, fields and mountains. You've got special recipes to share? Please do!

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.

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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!

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An invitation to go back to our basics Not because of any polarity with modern medicine, but only as a means to help "rediscover your place in nature and our ecosystem. Plant medicine offers not only gentle remedies for everyday ills, but also a means of nurturing yourself, bringing powerful element of self-care to your life that will inspire and awaken your senses - from smell and taste to sight and tough - and loop you back into the wonderfully nurturing cycle of food and flowers, healing and health." A snippet from Bloom & Thrive. Thanks Brigit Anna McNeill for your inspiration. Bloom & Thrive Old Fashioned Fire Cider It takes longer to forage the ingredients than to make it. It's simple. It's easy. It's tasty. Basic Ingredients Apple cider with “mother” in it (32 oz) Fresh horseradish (1 cups peeled and diced) Fresh turmeric (1/2 cup peeled and diced) Fresh ginger (1/2 cup peeled and diced) Garlic cloves (1 cup peeled and diced) Sweet onion (1 cup peeled and diced) Habanero chili peppers (2 split in half (leave seeds in)) Lemon (1 quartered, and thinly sliced crosswise) Orange (2 quartered, and thinly sliced crosswise) Peppercorn (2 teaspoons of whole black peppercorns) If you prefer: Fresh parsley + Rosemary or Thyme and Raw honey (1.5 cup or more to taste) Wide Mouth Half Gallon masor jar - 64 oz 64 oz Mason Jar will yield 32 oz of cider Plastic top for it (do not use metal tops) Parchment paper between mason jar and plastic top to prevent corrosion from the vinegar. Pro-tip: peel horseradish, turmeric, and ginger with a teaspoon instead of a peeler. Don't dice too fine. One inch cubes should do it. Throw all of the ingredients in and add the vinegar and honey in the end. Then let it sit for 3 weeks. Pro tip: It's best if honey is added in the last week of the process so the 'fire' ingredients make their magic before 'sweetness' is introduced. Make it in a big jar because the ingredients take a lot of space and you won't have enough liquid if you are looking to add this to your daily/weekly routine Turn it upside down daily for at least 3 weeks Add masking tape to the lid and write your prep date on it with a sharpie Don't leave it to cure near a window where the sun can warm it (let it do it’s thing in a cabinet in room temperature) Once ready, pour it in a new jar or bottle through a funnel. Cover funnel with a cheese cloth or use a fine mesh strainer. Serving Suggestions Straight up: a shot every day or every week Other uses: as a marinade, as salad dressing, try a few dashes for cocktails, drizzle over steamed veggies. Good for 6 months to a year. Nourishing Nettle Infusion The most nutrient-dense and mineral-rich plant and a superfood that grows right by our feet. Not only does this rich supply of minerals do you good on the inside, through addressing mineral deficiencies, it also shows up on the outside, through the gift of thicker hair, sparkly eyes and stronger nails. Drinking nettle infusion will give so many nutrients to your blood that the feeling of uplift can start to happen within a few days, while regular use will have long-lasting effects. Nettle goes well with mint, rosemary and mallow, so add a teaspoon of each to your infusion. . Use a quart/liter jar. Put 30g/1 cup dried herbs or 60g/2 cups fresh herbs in the jar. Pour boiling water over the herbs to the top of the jar. Cover with a lid. Leave to infuse for 4-8 hours or overnight. Drink 2-4cups daily or 3-6 liters a week. Dosage: Nettle is food based, so works slowly and gently. The reason it takes longer is because it invites your body to heal from the core, rather than just addressing the symptoms. The immensely powerful benefits of this plant will not b felt in their fullness for about 1-2 months. It’s therefore not a plant to be taken every now and then; instead try to commit to a regular routine for nettle infusions. You can keep taking nettle through the year or, if preferred, try taking it for 2-3 months, then have a break and go back to it the following month. Wake-up and Thrive Infusion This is a brilliant warming drink that supports and wakes up the body with a powerful boost of antioxidants and antiviral properties, aiding digestion, the immune system and gut health. Drink like a tea. Rind and juice of 1 organic, unwaxed lemon 5cm/2in ginger root, grated 1 tbsp honey; Raw or Manuka honey have the best medicinal properties; or maple syrup. 1-3 tsp apple cider vinegar; Optional 1. Place all the ingredients in a heatproof jar. 2. Pour boiling water over the top. Cover with a lid and leave overnight. 3. In the morning, strain and reheat, if preferred, until warm but not really hot. Albanian Remedies For inflamed or sprained limbs Chunky Mediterranean salt and chopped onion wrapped in plastic For hemorrhoids St John’s Wort flowers (Lule Basami) and leaves dried fusion in olive oil in the dark for 40 days For spider veins and for tired legs 2 spicy dried red peppers, 5 garlic cloves infused in raki for 5 days. Crush and create rough paste. Effect will show within four/five days of rubbing legs with paste. For infections or burns Tomato heels infections and burns over night. Create paste of crushed tomatoes and wrap in plastic around the would. For younger feeling face/skin Make a water and starch paste in a bowl, apply to face every night before bed, wash away after 5 mins Similar to fire cider, prevents colds, sickness. A boost to your immune and digestive system. Diced chunky garlic infused in a jar of honey. Take a teaspoon daily. Liver therapy For five mornings Half an ounce of EVOO Half an ounce of fresh lemon juice A pinch of cayenne pepper Rose Petal Elixir Rose is a safe medicine, bringing calm to an emotionally fraught heart, and helping to soothe anxiety and nerves. This is my favorite medicinal recipe, handed down to me by my grandmother. It’s soothing, recuperative and uplifting, like a hug in a bottle. Carry this elixir around and take one or two dropperful of it as a pick-me-up when needed. Fill a jar with rose petals. Fill half the jar with honey. Raw or Manuka honey have the best medicinal properties. Fill the remaining of the jar with brandy. Place a lid on top and let it infuse in a cool place for 4-6 weeks or longer. During this time, try to take the lid off and stir the mixture as often as possible, inviting the melding of plant medicine, honey and brandy, so they can become one. After 4-5 weeks, strain and bottle the liquid. Take one or two dropperfuls when needed in times of anxiety, worry, stress, or hurt. Happy Spray 30 dro ps of mixture of these essential oils: lavender, lemon balm, frankincense, bergamot. 20 ml/1 1⁄2 tbsp vodka 80 ml/5 1⁄2 tbsp spring water or rose hydrosol Mix the essential oils with the alcohol, then add the water or hydrosol. Pour into a spray bottle Spray your bedsheets, clothes or hair. Sage Tea Native to the Balkans region, the origin of the name is salvere (latin) which means to heal or save. Albanians say it builds emotional strength, promotes wisdom, heals grief, and if that’s enough, it helps the digestive system, relieving bloating, gas and abdominal pain. Drink before or after meals, it will be huge benefit for those who cannot digest fats well. Put 1-2 tsp dried or 2-4 tsp fresh herb in a mug and fill with boiling water. Infuse for 20 minutes. Happy Tea Blend This is a good blend to make from dried herbs to keep in a jar for when needed. You can make it as either a tea or a stronger herbal infusion. 3 parts lemon balm 2 parts chamomile flowers 2 parts nettle 2 parts Siberian ginseng root 1 part St John’s Wort 1 part oat straw For a cup of herbal tea: Use 2 tsp per cup/mug and steep for 20 mins. Strain. For an infusion: Put 30g/1 cup of the dried herb mix in a liter/quart jar and cover with boiling water. Put on the lid and leave to steep for 4-8 hours. Strain. Birch Juice The sap directly tapped from (white and silver) birch trees can be immediately consumed fresh and/or when naturally fermented. When fresh, it is a clear and uncolored liquid, often slightly sweet with a slightly silky texture. After two or three days, the sap starts fermenting and the taste becomes more acidic. The fresh juice is light, more like flavored water than pulpy thick juice. To stop fermentation, the juice can be stored in the fridge up to 1 year. I was first introduced to it by a Latvian friend during a visit to her house in The Netherlands. She had a collection of birch trees on her property and proudly explained that her ancestors have been using it for generations for revitalization and to prevent cancer. "If nothing else, it's great for skin and hair. My little girls and I wash our hair with it and rub it as a face mask on our special girl-and-mommy-time days" she said. Her husband explained that harvesting it is hassle free. "Between fall and spring you put the tap in and collect it like maple sap for syrup. Every 24 hours, from only 1 tree, you get 1.5 liters of fresh juice without having to process it." And when I asked why he started collecting after the last leaf fell and stopped in the spring before the first bud, he answered: "Because the trees need their strength. We won't ever harm the trees. We only collect when they are hibernating." I tasted both fresh and fermented and couldn't pick my favorite - they were different enough and both delicious and unique. I was sent home (to my hotel) with two 1.5L bottles of it. I drank from them every day until the last drop before I checked out. I am not sure if I became an ambassador of birch juice because of its uniqueness, health effects, or taste first. But all were encapsulated and fortified by the family and story time I was honorably a part of. That's what sealed the deal - witnessing ageless healthy living remedies passed down through consciousness and subconsciousness, entwined in modern day interactions between husband and wife, mom and daughters, family and guests, from one part of the world to another. . These teas have been cultivated in the Mediterranean region for thousands of years, They can be enjoyed both by drinking, inhaling, and even topically applying this tea to the skin. Sage Te a anti oxidant, anti-inflammatory, anticancerous, improves blood sugar control, promotes oral health, healthy skin and wound healing. Sideritis Mo unta in Tea anti-microbial, ant-ulcerative, anti oxidant, anti-inflammatory, antispasmodic, decongestant, pain relie ver, carminative mood enhan cing, and anti-depressant Red Oregano Mountain Tea anti-inflammatory and antioxidant Nettle Tea from dried leaves anti-inflammatory, anti-hypertensive, anti-diabetic, and it purifies the blood and destroy the toxins from the body. Nettle Tea from dried roots & stems treats hey fever, enlarged prostate symptoms, and lowers blood pressure, joint swelling, and estrogen metabolites. Dandelion Tea from leaves relieves constipation and soothes minor digestive ailments. prevents urinary tract infections, anti-cancerous Dandelion Tea from roasted roots best known as 'liver' tonic, it helps detoxify the liver, can be used as a substitute for coffee Dried Crab Apple Tea prebiotic - enables good gut bacteria, immunity booster, anti-inflammatory, aids in weight loss Thana Tea and more... Thana, known in Latin as Cornus Mas and in English as Cornelian Cherry , is a special, less known plant, native to southern Europe and south-western regions of Asia. Dandelion Honey Dandelion honey isn't honey made by bees, but rather it is really dandelion syrup made from the flowers and sugar. You're the bee converting flowers into sweet goodness. You can weed those pesky dandelions from your lawn and make a treat from the flowers. Dandelion honey is a good substitute for honey for vegans or anyone who may have an allergy to traditional bee's honey, with a surprisingly similar flavor. T he consistency is thinner than most honey. It has a very similar appearance in color. If you have a lawn dotted with dandelions and you are sure there haven't been any chemicals applied, you can forage for the flowers. If spring has sprung but the bees aren't yet buzzing enough to make honey, this is a fun seasonal substitute. Prep:75 mins Cook:90 mins Steep and Soak:6 hrs 5 mins Total:8 hrs 50 mins Servings:16 serv ings Ingredients: 4 cups dandelion petals 4 cups water 3 lemon slices (1/4-inch) 1/2 vanilla bean, split in half 2 1/2 cups granulated sugar Directions: Pick dandelion flowers during the daylight while in full bloom. Remove the petals, then measure the petals only. Discard the center of the flower and the stem in your compost. Soak petals in cold water for five minutes to allow time for any insects to exit, then drain. Place petals in a heavy saucepan along with water, lemon slices, and vanilla bean. Bring to a boil over high heat, then reduce heat, and simmer for 30 minutes. Remove pan from heat and let steep for 6 hours. Strain dandelion tea through a cheesecloth and discard solids in your compost. Place dandelion tea in a heavy saucepan and bring to a low boil. Gradually add sugar to boiling liquid while stirring until sugar is dissolved. Lower heat and let simmer uncovered until it reaches desired syrupy thickness. This may take about 1 hour. It will thicken more as it cools. Store covered in the refrigerator. It should keep for about six months. It also freezes for longer storage. Not es: Some cooks leave the flower heads intact, but this can add a bitter note to the honey. It's best to use only the petals and eliminate any green parts. If you're concerned about who or what was tiptoeing through the dandelions before you picked them, the rinsing and boiling processes should eliminate any lingering bacteria . Picking the dandelion flowers will keep them from going to seed and propagating more dandelions. That's good news if you want fewer, but bad news if you discover you love dandelion honey and want lots more flowers the next season. Try using orange slices in place of the lemon slices for a different citrus flavor. You can add a little bit of fresh herbs such as thyme, sage, bay leaves or lemon verbena to the petal-water mixture. Remove them as soon as you're happy with the level of herbal flavor, before any delicate floral notes get overpowered. Albanian Remedies: Teas Elderflower Syrup Elderflower is the flower of the elder tree. An extract of the flower is used to make medicine. In addition to tasting like summer, this wonderful syrup treats the common cold, the flu (influenza), swelling of the nasal cavity and sinuses. Elderflower prep Best if you collect your own flowers in a clean forest. Do not wash or rinse to prevent pollen from coming off. Carefully pluck the flowers. Remove as much as you can of the green part because it will add bitterness. Making the syrup Put 350 g of Elderflower into a 5 liter jar Pour in 2.5-3 liters of water Add lemon juice by squeezing 2 organic lemons Mix softly to blend everything together Cover the top and let it rest in the fridge for 72 hours Everyday, carefully push the flowers down with a wooden spoon Filter the syrup through a cheese cloth For the sugar and citric acid add-ons, start out with adding a little, mix, taste, and repeat until you reach your desired taste. Add sugar (up to 0.75kg) Add citric acid (up to 2 tbsp) Store in fridge in glass bottle(s) For drinking it as a cold brew, add 50/50 syrup and water in a glass. Fun Fact: Elderberries grow from the same tree as elderflowers. The flowers (white and small in bunches) bloom from July to July while the berries (blue, dark purple, black) ripe from September to October. European black elder trees are called Sambucus Nigra. The elderberries from this tree are used to make the Italian liquor called Sambuca. Homemade Calcium Calcium, the most abundant mineral in our body, helps with our bones and teeth and maintains a healthy heart, nerves, muscles, and an ideal weight. Here’s a home remedy from my aunt Hana. 12 eggshells 5 organic lemons Freshly squeezed lemon juice 32 oz glass jar with plastic lid Wider glass bowl as a deep tray for glass jar Wash the eggs well before cracking with warm water. Instead of baking or boiling them, because they are my chicken’s eggs and fresh, I don’t have to worry about bacteria and use them raw. Hand-crush the shells and fit them into the jar. Squeeze fresh lemon juice over them and close the lid. Place in the fridge for 5-7 days and shake twice a day. Place a wider glass bowl as a deep tray for glass jar to catch any leaks that drop from the lid during fermentation. Before using, strain to separate the eggshells from the thick white liquid. Put back in the glass jar and close the lid. Store in the fridge. Take a teaspoon a day. Its wood was used from the seventh century BC onward by craftsmen in southern Europe to construct spears, javelins and bows, the craftsmen considering it far superior to any other wood. Today, it spectacularly presents itself in Albania and Bosnia and Herzegovina in distilled Rakia. During full fruit bearing, 20–80 kg of fruits can be picked from one tree. Less known and unique uses are that the leaves can be used as a tea substitute and provide a good source of tannin; oil may be obtained from the seed, and a unique red dye from the bark. The thin trunks make excellent walking sticks and canes. Bay Leaf Tea The Greek word for laurel is Dafni (similar in Albanian, Dafinë ) named for the Daphne of Greek mythology. Laurel was prized during ancient times. Its leaves were considered as a symbol of wisdom, peace, and protection. They were used in Mediterranean religious ceremonies and believed that the smoke from burning bay leaves could ward off evil spirits. Wreaths, crowns, and garlands of the herb were worn by emperors, heroes, doctors, and poets. Doctors wore crowns of bay leaf due to the belief that it provided support for maladies from indigestion to bad dreams. Bay Leaves have been used for 1000s of years for cooking, essential oils and traditional medicine. As you have probably guessed already, it can also be brewed into a delicious and healthful herbal tea. Because the leaf is full of essential oils, its taste is similar to those of eucalyptus and menthol with hints of pepper-like spic, and it's complimented fantastically with honey. Among countless health benefits, the most noteworthy one is that laurel leaves are high in vitamin C and vitamin A, and excellent for your immune system. WILLOW TREE ASPIRIN The acid from a Shelgë or willow tree is aspirin. The ancient Sumerians, circa 2000 BC, recorded the use of willow leaves to treat inflammation. The Ebers Papyrus, circa 1500 BC, one of the most important medical documents of ancient Egypt, references the use of willow leaves as a general purpose pain reliever. And Hippocrates himself advocated the use of willow bark tea to reduce fever and alleviate pain. Jumping ahead to modern times, the first ever recorded clinical trial was centered around willow bark, when in 1763 Reverend Edward Stone sought a treatment for the symptoms of malaria. Gentian Root (Gentian Lutea) It is a flowering herb native to mountainous regions in Central and Southern Europe. It was traditionally used to stimulate appetite and aid digestion, thanks to its bitterness. In European folk remedies, gentian root was also believed to support liver function and detoxification and treat fever. It is also a popular ingredient in cocktail bitters, lending a distinctive flavor profile to drinks. The Gentian Lutea flower color is bright yellow while some species may have blue flowers. Gentius was an Illyrian king who belonged to the Labeatan dynasty. He ruled in 181–168 BC, being the last attested Illyrian king. He was the son of Pleuratus III. The capital city of the Illyrian kingdom under Gentius was Scodra, now Shkodër, Albania. Cornflower (Centaurea Cyanus) An annual flowering plant native to Europe. It is well known for its striking bright blue flowers, which bloom during the late spring and summer months. Traditionally found in cornfields and meadows, cornflowers have been used in herbal remedies to make infusions believed to support digestive health and relieve minor eye irritations when used as an eyewash. The plant is also thought to have mild anti-inflammatory and antioxidant properties, making it a gentle addition to soothing teas and topical preparations. Beyond its medicinal uses, cornflower is sometimes added to culinary dishes as an edible garnish, lending both color and a subtle, spicy flavor. In skincare, extracts from cornflower are found in some lotions and toners for their calming effects on the skin. Cornflowers are also great as a natural dye. And they are recognized as a symbol of remembrance and hope in various cultures. Juniper Berries (Juniperus Communis) They have been valued for centuries for their culinary, medicinal, and aromatic properties. They are commonly used as a spice, particularly in European cuisine, where they add a distinctive, pine-like flavor to meats, sauces, and beverages such as gin. Usage • As a spice in cooking, especially for flavoring game meats, stews, and sauerkraut. • In the production of gin and other alcoholic beverages. • In traditional herbal medicine, where they are often used in teas and extracts. • In aromatherapy and natural remedies. Benefits • Antioxidant properties, which help protect cells from damage. • Potential anti-inflammatory effects, supporting overall health. • May aid digestion and support urinary tract health. • Traditionally used to boost immunity and relieve minor aches. Bilberries (Vaccinium Myrtillus) Small, blue-black berries native to Europe and parts of Asia. They are commonly consumed fresh, dried, or as extracts in supplements. Bilberries are used in culinary dishes such as jams, pies, and syrups. They are also popular in herbal medicine as teas, capsules, and tinctures. Due to their rich pigment, bilberries are sometimes used as natural food coloring. Bilberries are high in antioxidants, particularly anthocyanins, which may help protect cells from oxidative damage. They are believed to support eye health, improve circulation, and strengthen blood vessels. Some studies suggest potential benefits for lowering blood sugar and supporting heart health. Bilberries may also have anti-inflammatory and antibacterial properties, making them a valuable addition to a healthy diet. Red Raspberry Leaf (Rubus Idaeus) Derived from the plant Rubus idaeus, is a popular herbal remedy traditionally used for its health-promoting properties. Most commonly consumed as a tea, tincture, or supplement, red raspberry leaf is especially known for supporting women's reproductive health. It is often used to help ease menstrual discomfort, support uterine health, and is sometimes recommended during pregnancy to help tone the uterus and potentially shorten labor, though more research is needed to confirm these effects. Beyond its gynecological uses, red raspberry leaf is valued for being rich in vitamins and minerals such as vitamin C, vitamin E, calcium, iron, and magnesium. These nutrients contribute to overall wellness, immune support, and may help reduce inflammation. The leaf's astringent properties are also believed to aid in soothing sore throats and treating mild diarrhea. Any special remedies you'd like to share?

Haikus Haiku Resources 1. Wales Haiku Journal 2. Haiku Foundation -> Haiku Dialogu e 3. Cold Moon Journal by Roberta Beach Jacobson The Oracle of Delphi pronounced Socrates the wisest of Greeks; and Socrates took this as approval of his agnosticism which was the starting point of his philosophy: ‘One thing only I know’, he said, ‘and that is that I know nothing’. Philosophy begins when one begins to doubt — when one begins to question the accepted wisdom of tradition. Particularly the one’s cherished beliefs, one’s dogmas and one’s axioms. Delphian inscription: To be curious about that which is not my business, while I’m still in ignorance of my own self, would be ridiculous. And therefore I say farewell to all of this, but about myself. 08. 01. 2025 sweet morning birdsong entwined with flowing leaves holed by flying bees 07. 20. 2025 the confidence code write to learn, learn to welcome the dirty water 07. 19. 2025 don't be an oak be bamboo that bounces back do not snap, resist 07. 19. 2025 homemade petulla swim deep in bubbling oil memory blisters (petulla = fried dough in Albanian) 06. 07. 2025 an elegant rose fights for her life in water with kafe and raki 04. 14. 2024 today is sacred, the day Iran attacked the beginning of our end. fend the ancient grapes, and slurp for fun until numb, time is of our past. do we even know, when to stop and say I love you or do we not care? 03. 16. 2024 birds chirping to eat worms from a fallen apple removed from Adam. 03. 16. 2024 mountains of water — unreached limp bodies come crashing toward shore. 03. 16. 2024 our democracy, this vague and ice frozen – will not breathe again. 03. 16. 2024 a silhouette, chases me from my dreams to flowers on the grave. 03. 16. 2024 her independence – march for life, for freedom to be brave alone. 03. 16. 2024 gold, diamond, silver rings around the rosy – wrinkled anniversary. 10. 23. 2023 a young fawn walks by the old snow covered fox den. crack! Maple limbs fall. 10. 23. 2023 far away from home, the robin flies alone, low with a broken wing. 01. 21. 2023 a curious pause between two apt Delphians who don’t know themselves.

Love and Friendships Cadmus and Harmonia Cadmus and Harmonia Cadmus and Harmonia Cadmus and Harmonia Work in progress... Travel & Immigration Work in progress... Animals Work in progress... I am currently curating a few stories that highlight perspectives of 'in the middle'. If you have stories you'd like to share, please contact me :) Untold Stories Untold Stories Untold Stories Untold Stories

You and Me You and Me DF 11.15. 2025 Wrinkled I was first as you held my infant me. I was more scared when you raised me up than when you let me be. With two feet on the ground, I ran behind you. My hands pushed up your air, and when safe, your pant legs, too. Only for a short moment, today, I would iron out the wrinkles on your eyes. Naïve me hopes to delay looking up -- at the skies.