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Chicken Tending 101 Be nefits and best practices for chicken tending. The book is not just a ho w-to for chicken tending like building a safe shelter, feeding and water, what to look out from predators, etc. It is filled with quirky fun facts, humor, and chicken photography. Cast: Buffy, Jimmy, Hope, Luna, Dada, Seagull, Blackhead, W hitehead-Blackdo t, R o za , Butta, & Bread. Fresh eggs Yard friends Barter & network Minimizes insects Limitless source of humor Grand composting eco-system Pre-order In the meantime, let's chat!

SAVORY DOUGHS T'baftë mirë ROSEMARY LEAVENED FLATBREAD Texture: Soft, spongy, airy, pillowy, yummy Serving size: equivalent of one small loaf of bread Fun fact: The high proportion of water in the (pizza) dough is what creates air pockets throughout. Ingredients cold/refrigerated dough* flaky sea salt (Maldon) EVOO rosemary powder 9x9 pyrex glass pan * You can make your own pizza dough or if you are lucky, your local shop has pre-made refrigerated pizza dough for under $2. This recipe uses 1 LB of pizza dough. Directions Coat the pyrex glass baking pan with EVOO (be generous) Place the cold dough in, rub it with the EVOO on the pan and let it rise for 1 hour Cover with a bread towel and secure it with a rubber band (or use plastic wrap) Then, uncover, and gently spread it with your fingertips until it resembles the shape of the pan (it’s okay if it does not perfectly touch in every corner) Sprinkle salt and gently poke it with your fingertips to create dimples Sprinkle rosemary powder (from Penzey’s) Then turn it upside down and do the same to the new side (gently) Sprinkle EVOO on top (enough that you can see tiny puddles of it in the dough dimples) Cover with a bread towel and secure it with a rubber band (or use plastic wrap) Let it rise for 2-4 hours (depending on how hot or cold your kitchen is) [Optional: Lightly sprinkle rosemary leaves, sesame seeds, and cracked pepper on top for looks] Bake on 425 F for 25 minutes or until a crust is formed, shines from EVOO, and is golden all around Remove from pan with a non-invasive wood or plastic spatula, should come out easily Place on a cooling rack or onto a wooden cutting board and let sit for 15-20 mins Enjoy it by cutting it into thin slices of flat bread for soups or charcuterie, or as wider sandwich bread BIG C OUNTRY LOAF Texture: Crispy, full, squishable Ingredients 4 tsp of active dry yeast 1 cup of warm water Let sit for 10 mins Add 3 cups of water Add 8 cups of flour 2 teaspoons of salt Directions In a large bowl, mix with a fork or a spoon. Cover with foil or plastic wrap for 8-12 hours. Heat oven with Dutch oven in it at 450F. Lay parchment paper on bottom. Drizzle EVOO on top and cut 3 slashes with a knife. Cook for 45 mins. Remove top and leave in there or put in on a cooling rack. Let cool for another 45 mins. EASY NO KNEAD BREAD Ingredients 4 cups of bread flour 2 cups of water 2 teaspoons of dry active yeast 1 teaspoon of salt Directions Mix all ingredients (dry first then wet) until it looks like a shaggy dough and cover with cling wrap at room temperature for at least 8-12 hours to develop flavor. Preheat oven to 450 with the Dutch Oven inside. Begin to shape the bread using a floured surface and tuck it under itself. Let it prove for 30 minutes while the oven preheats. Lightly oil the top of the bread (and you may drizzle sesame or poppy seeds). Score to shallow lines. Place dough on parchment paper. Take the Dutch Oven out of the oven. Lift the parchment paper of dough into Dutch Oven. Put Dutch Oven back in the oven and set timer for 30 minutes. Take it out, remove the bread from the parchment paper; put the bread back in the Dutch Oven and put it back in the oven for 15-20 more minutes (or until golden brown). Let it cool for at least 45 minutes. AUDREY'S TART TATIN with Endives, Cheese, and Walnuts Ingredients 1 pure butter puff pastry 4 to 5 endives 100 g of cheese of your choice (some sort of blue cheese that pairs well with endives: roquefort, fourme, etc.) 1 handful of walnuts 2 tablespoons balsamic vinegar 20 g butter 50 g of sugar (preferably golden sugar) 1 pinch of fleur de sel (finishing salt) Herbs of Provence (mix of fennel, marjoram, rosemary, tarragon, and thyme) Directions Cut the endives in half Heat your pan and put the sugar in the bottom. Once it's melted, add 2 tablespoons of balsamic vinegar and a knob of butter in the pan. Place the endives in the pan, cut side down on the caramel Reduce heat, cover and cook for 5 minutes Roll out the puff pastry Uncover the endives and cook for another 5 minutes At the bottom of your mold, place a circle of parchment paper for baking Place the nuts upside down on the bottom of the mold since the tart will be turned over. Add the endives stuck to each other, caramelized side on the bottom of the mold. Pour the caramel remaining in the pan over the endives. Sprinkle with Herbes de Provence, fleur de sel, and crushed seeds as an option. Add small pieces of cheese (bleu, fourme d'ambert, roquefort...) between the endives. Cover the tarte tatin with the puff pastry. Lightly press to flatten and fold down the edges. Bake for 25 minutes at 180°C / 350°F Wait 5 minutes before unmolding it onto the plate. BALKAN FLAT/PITA BREAD Known as SIMITE in Albanian and LEPINJA in Serbian Ingredients 10 grams Active Dry Yeast 500 grams All-Purpose Unbleached Flour 10 grams Salt 2 tablespoons Unbleached Flour (or semolina) 30 grams Canola Oil (or lard) 360 milliliters Water Directions Make the dough. In a bowl, add the flour and salt and mix. Then make a large opening in the middle and add the water, lukewarm about 35°C / 95°F. Then sprinkle the yeast on top. Let the yeast activate (until you see bubbles starting to appear on top). Then mix with a wooden spoon. Knead the dough for about 5 minutes. You can either use your hands or a stand mixer. Add the lard or canola oil and continue to knead for about 3 - 4 minutes or until smooth. Shape the dough into a ball and leave it to proof for approximately 45-60 minutes. Cover with a bread towel so it doesn’t crust up. At the end of the proofing process, the dough ball should be doubled in size. (If you opt for making the dough ahead of time, then use only half of the yeast, knead the dough as instructed, then cover with a kitchen towel and set aside for 15 minutes and then place in the fridge overnight, or up to 20 hours). Divide into six parts and shape into small balls. Dust your working surface with flour or semolina. Place the Lepinja dough on the floured surface. Shape into a log and cut into six equal parts. Shape each piece into a smooth, round ball. Place back on the floured surface. Cover with a kitchen towel or plastic wrap and set aside to proof for 10 minutes. Shape each piece of dough into a flatbread form by gently pulling and pressing into a 15 cm or 6-inches in diameter flat. Place each Lepinja bread on a floured baking sheet. Leave to rest for another 10 - 15 minutes. Then, using the back (dull) side of the knife, make a mesh pattern about ½ inch squares. This helps the bread stay flat when baking and not create too big of a pocket. Preheat the oven to 250 °C / 480 °F and bake for 8-10 minutes in the middle rack until golden brown. Take them out and place them in a wire rack and gently splash with some water and cover with a kitchen towel so they remain soft. Transfer them to a wooden tray, covered with a kitchen towel and serve warm. Store extra at room temperature or freeze them. Note: To make the sourdough version of this bread, add 100g (3.5ounces) of your sourdough starter instead of the yeast, and proof for 3 hours. JO'S MACEDONIAN FLAT BREAD A variation of lepinje/simite Ingredients 2 ¼ tsp active-dry yeast ½ tsp white sugar 1 ½ cups of warm water 4 cups of all-purpose flour, sifted, plus extra for dusting 2 tsp kosher salt 3 tbsp EVOO, plus extra for greasing Directions Place the warm water in a bowl and add the yeast and sugar. Cover the bowl with a plate or tea towel until the yeast begins to foam (about 10 mins). In a large bowl, whisk together the flour and salt and make a well in the center. Pour the yeast mixture and 3 tbsp of EVOO into the center of well. Using a spatula, gently fold the flour into the liquid until incorporated and a dough begins to form. Transfer the dough to a lightly floured surface and knead for about 10 mins until it is smooth and elastic. Dust the surface with extra flour if the dough starts to feel sticky. Lightly grease a large bowl with vegetable oil and place the dough inside. Brush the top of the dough with a thin layer of vegetable oil. Cover the bowl with a large pla te or tea towel and set aside in a warm place to rise for 1 hour or until doubled in size. Return the dough to work surface and divide into 16 equal portions. Using your hands, work them into rounds ½ inch thick and 8 inches in diameter. Use a rolling pin if you want the breads to be thinner. Heat a grill pan over medium-high heat and brush with EVOO. Place a round dough on the pan and cook for 2-3 minutes on each side or until the grill marks are golden brown. Repeat with the remaining dough, brushing the grill pan with EVOO between each batch. Best served fresh, but you can freeze them up to 2 months and reheat as needed. SOUR CREAM CHALLAH Ingredients 4 ½ tsp of active-dry yeast ½ cup warm water ½ cup unsalted butter (1 stick) at room temp 1 cup of sour cream ½ cup sugar 2 large eggs, whisked 1 egg white, beaten, for the egg wash 5 cups unbleached all-purpose flour, plus more for dusting 1 tsp fine sea salt 1 tbsp canola oil Poppy seeds and/or sesame seeds, for garnish (optional) Directions Combine the yeast and warm water in a large bowl. Let stand for 5 minutes. Cream the softened butter and sugar in a medium bowl using a whisk until smooth. Gradually stir in the sour cream until combined. Set aside. Add the eggs to the yeast mixture and mix well. Add the sour cream mixture and stir until smooth. Add 1 cup of the flour and the salt. Gradually mix in the remaining 4 cups flour until you have a shaggy dough. Sprinkle a work surface with flour. Tip the shaggy dough out onto the surface and sprinkle with a couple more pinches of flour. Knead the dough with the palm of your had (avoid poking it with your fingertips), adding flour as needed to prevent it from sticking to the work surface and your hands, until the dough is smooth, not sticky, and gently springs back when pressed with a fingertip (also called the ‘poke test’), about 5 minutes. (Another way to check that the dough has been kneaded long enough is by performing the ‘windowpane test’: Cut off a chunk of the dough and stretch it gently between your fingers into a thin sheet. If it breaks too easily, it needs more kneading, but if you can stretch the dough thin enough to see your fingers through it when it’s help up to the light, it’s good to go.) Pour the canola oil into a large bowl, then place the dough in the bowl and rotate to coat it with oil. Cover the bowl with a clean dish towel and place in a warm, draft-free area for about 90 minutes, until the dough has doubled in volume. Remove the dish towel and punch dough the dough. Turn the dough out onto your work surface and divide it into two equal portions. Cut each portion into thirds so you have 6 portions. Roll each of these portions into a rope on a clean workspace (or just in the air, rolling the dough between your palms) about 15 inches long. Working with three ropes at a time, braid the ropes, pinching the ends to make sure they don’t unravel during the second rise, to form two loaves. Line two sheet pans with parchment paper or a silicone baking mat. Place each shaped braid on its own pan. Cover each with a clean dish towel and let rise in a warm, draft-free area for 30-45 minutes, until they bulk up in size a bit (but are not doubled). Near the end of this proof, arrange two racks in the oven – one on the bottom notch and the other second from the top – and preheat the oven to 375F. Prep are an egg wash by whisking the egg white and 1 tablespoon of water in a small bowl until frothy. Uncover the dough and use as pastry brush to brush the loaves with the egg wash. Sprinkle with the poppy and/or sesame seeds, if using. Bake for 35 to 40 minutes, until the loaves are a dark golden brown and sound hollow when you knock on the underside. Make sure to switch the sheet pans’ position on the oven racks to rotate the loaves 180 degrees halfway through to ensure even baking. Transfer the loaves from the sheet pans to wire racks and let cool thoroughly. Then enjoy! BUTTERMILIK BISCUITS WITH HONEY BUTTER Yield 8 4" biscuits Ingredients Biscuits 2 cups unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon sea salt 1 teaspoon granulated sugar 1 stick (4 ounces) unsalted butter, frozen 1 cup cold buttermilk 1 large egg, beaten Honey butter: 1 stick (4 ounces) unsalted butter, softened 1/4 cup honey 1/4 teaspoon sea salt Directions Preheat oven to 400°F. Line a rimmed quarter-baking sheet with parchment paper. To prepare biscuits: In a large bowl, add the flour, baking powder, and salt; whisk to combine. Using the largest holes on a cheese grater, grate the frozen butter into the flour and mix with a fork to coat the butter with the flour. Make a well in the center and add the buttermilk; use the fork to mix just until the mixture forms large clumps and starts to come together. Turn the biscuit dough onto a lightly floured surface and roll into a 1-inch-thick rectangle. Using a 4-inch round biscuit cutter, cut out 8 rounds and transfer them to prepared baking sheet. Brush with beaten egg and transfer the biscuits to the oven. Bake until golden-brown and cooked through, 12 to 14 minutes. Transfer the biscuits to a rack and let cool for at least 5 minutes. To prepare honey butter: In a small bowl, stir together the softened butter, honey, and salt using a fork. Set aside. To serve: Transfer biscuits to a large warmed platter and serve immediately with honey butter. You've got special recipes to share? Please do!

PASTAS T'baftë mirë Breads Veggies Pasta Making, Spaghetti or Tagliatelle Recipe yields 8-10 servings of pasta (about 2 lbs. of dried spaghetti or tagliatelle) Ingredients 5.5 cups of semolina flour (plus 2 cups for dusting) 8 large eggs (room temperature) 2 tsp salt 2 tbsp EVOO (plus ¼ tsp for covering dough while proofing) 4 tsp water Utensils Large bowl or tray for dusting the pasta Pasta hanger for drying the pasta Large aluminum pans and plastic bag for storing pasta Dough mixer Pasta roller Pasta cutter Measuring cups Measuring spoons Pizza cutter or scissors Directions Pour all wet ingredients into mixing bowl and mix in medium speed. Use mixer’s bread hook. Slowly, mix half a cup of flour at a time. Adjust speed as you see fit. You may use a spatula to bring the dough down from the sides. Adjust speed up and down as you see the dough get wetter or dryer with the goal of getting it all together like a bread dough consistency (that stays together as a ball/disc shape) hooked around the bread hook. Remove dough from mixing bowl, form a ball and gently rub it with EVOO and plastic wrap it. Let proof for 30 mins. Cut dough into 8 even and flat triangles. (1 triangle will create roughly 1 serving of cut pasta. 1 serving = 1 pasta plate) Take one triangle at a time, lightly dust triangle with flour and pass it through the pasta roller to create one sheet. If you are using Kitchen Aid mixer and rolling insert, the recommended speed is 2. Regardless of the type of pasta you will cut at the end, the rolling should happen at an even and slower speed. The speed of the engine is different from the thickness setting on the roller. The thickness differs depending on the type of pasta you will end up cutting. For example, I roll both the spaghetti and tagliatelle sheets up to level 4 thickness. Others go up 1 or 2 more (to 5 or 6 thickness) to get the pasta thinner. I have found that it dries too well that thin and it can break on you very easily. You can do level 4 thickness to reduce risk of pasta breaking and still achieve great taste. As you roll to get to desired thickness, pass the pasta sheet on the same setting twice, folding it in half every time. (e.g. roll triangle through on thickness level 1, then fold it in half, then roll it again through thickness level 1, then fold it, and roll it on thickness level 2, then roll it again through thickness level 2 and so on) Roll of 8 triangles into sheets and hang them. Then, attach the pasta cutter attachment and prepare to cut your pasta. For spaghetti, I use mixer speed 7 and the spaghetti cutter. For tagliatelle, I use mixer speed 5 and the fettucine cutter. Take the first sheet and cut it in half. Take the first half and dust it with flour then pass it through the cutter. Dust the cut pasta in flour (on a deep tray or bowl) then hang. Take the second half and do the same. Then repeat the past 4 steps for the remaining 7 sheets. Let pasta hang to dry for 48 hours before removing it for storage. (For storage, I use large aluminum trays and cover them with large clear plastic bag.) Cooking: Fresh pasta will cook in 1-2 mins in boiling water and rise to the top of the pot; 48 hour pasta will cook for 2-4 mins; After 48 hours, will cook 4-8 mins depending Similar/good recipes https://culinaryginger.com/homemade-tagliatelle-pasta/ https://www.gimmesomeoven.com/homemade-pasta/ Green Pesto Pasta Make pesto sauce yields 10-12 ice cubes of pesto (2 cubes needed per plate of pasta) 70g basil leaves (no stems) 2/3 cup of EVOO (high quality) 140g grated pecorino romano 20g hazelnuts 1-2 garlic cloves pizzico of salt 1 cup of pasta water Blend well together and fill ice cube tray and freeze. Once frozen, remove from ice cube tray and store in zip lock bag in the freezer. Make pasta pesto (250g of pasta yields roughly two big plates of pasta) Boil pasta of your choice al dente. While boiling, grab a cup of boiled pasta water and add it to the sauce In a sauce pan, melt pesto cubes with a tablespoon of EVOO and a cup of boiled pasta water Add al dente pasta and mix well but gentle Let rest for 5 minutes before serving, mix one more time before plating White Pasta with Porcini Make porcini sauce ½ tsp garlic powder ½ tsp dried onion powder 2 handfuls of dried porcini 2 pinches of salt 2 pinches of black pepper ground 1 tsp of Worcestershire sauce 2 cups white wine 1 cup whole milk ½ cup of pecorino romano 1 tbsp of EVOO (high quality) A few drops of truffle oil 1 cup of pasta water Soak dried porcini mushrooms for at least 30 minutes before starting the sauce. In a sauce pan, over medium heat, sauté porcini in EVVO, then add Worcestershire sauce. Mix while adding spices and truffle oil. Then turn the heat on high, wait a few seconds and pour in the wine. Let wine burn off for a few seconds then turn heat back to medium. Add milk and mix gently. Make pasta Boil pasta of your choice al dente (tagliatelle is my favorite). While boiling, grab a cup of boiled pasta water and add it to the sauce Add al dente pasta to the sauce pan; turn heat on high for 1 minute then let rest for 5 minutes before serving , mix one more time gently while sprinkling pecorino before plating Red Guanciale Pas t a Guanciale is an Italian cured meat product prepared from pork jowl (or cheeks). It is not smoked. Its name is derived from’ guancia’, the Italian word for ‘cheek’. Guanciale may be cut and eaten directly in small portions but is often used as an ingredient in pasta dishes such as ‘spaghetti alla carbonara’ and sauces like ‘sugo all'amatriciana’ or like the one below. It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which is normally also not smoked, can be used as a substitute for guanciale. Or bacon. Good quality ingredients will make this dish superb. Take your time choosing the right pasta, cheese, guanciale, and tomato purée (aka passata). Ingredients For the sauce 24.5 ounces tomato purée (aka passata) 5-8 small slices of guanciale 1 teaspoon Sea Salt 1 teaspoon Garlic Powder ½ teaspoon Dried minced onion ½ teaspoon Powdered Black Pepper For the pasta: 5 tbsp of EVOO ½ tsp of salt 1 cup of Parmigiano Reggiano or Pecorino Romano Directions In a saucepan, slowly fry the guanciale pieces on low heat, without burning them, to get the liquid taste out onto the pan. Add the passata. Then fill the passata bottle 3/4 with water and shake, then add the liquid to the saucepan. Add 1 tsp garlic powder and 1 tsp salt, ½ tsp of onion and ½ tsp of pepper. Let simmer for 30 mins, stirring occasionally. In a large pot add water, ½ tsp of salt and ½ tbsp of EVOO and bring to a boil. Check the back of your pasta how long it takes for it to cook al-dente. Time it so when the sauce is ready, so is the pasta. Cook pasta and strain in colander. Add pasta into sauce (hopefully at the end of its 30 minute simmer). Stir. Turn up the heat for 15 seconds. Stir again. Let pasta congeal for 5-10 mins. Do not cover with a lid. Serve in a pasta bowl, with freshly grated Parmigiano Reggiano or Pecorino Romano and heavily drizzled EVOO. B utter and Sage Ravioli 10 oz small cheese ravioli 10-20 fresh sage leaves 1 large garlic clove ¼ stick of butter Lemon pepper Sea salt Boil in sauce pan for 1.5 mins Drain and leave ½ cup of pasta water Turn heat on high, put back, add 1/4 stick of butter, 10-20 sage leaves, 1 large garlic clove (crushed), lemon pepper, sea salt. Mix lightly (2 stirs), turn-off, let sit for 3 mins and serve. You've got special recipes to share? Please do!

Art They've been punishing us for 2000 years for eating the apple. - Dea Shkupi Video Amy Sherald - It’s more than just the corrective narrative. It's gotta be about humanity first. Video Rose B. Simpson - I can stand in my femininity and still feel that power. Video Tuấn Andrew Nguyễn - We're taught history based on certain agendas. I'd rather explore it through my personal lens. Video Gorilla Girls - You can't stop artists. Even if they don't become superstars, you can't stop them from doing their work. Hello Hello Hello Hello Unleash Your Best Unleash Your Best Unleash Your Best Unleash Your Best The worst days can make the best art The worst days can make the best art The worst days can make the best art The worst days can make the best art Share your art today Got your own art or someone else's that you love? Please share!

How to make a Medicinal Herbal Tea! Dried cornflower (Centaurea Cyanus), Rainbow Grocery Cooperative, San Francisco, California Recommendations Start with dried, cut or chopped herbs. Powders can be used but make a thicker tea. Use less powder. Aerial parts: Leaves, flowers, stems Ratio: 1 Tablespoon of herbs per 8oz of water. Method: In a tea kettle or pot, bring water to a boil. Remove from heat and pour over herbs in a mug or tea pot. You can use a tea ball, tea bag or just loose leaves. Steeping: Steep in the water 20-30 mins. For a full strength tea, strain and enjoy! If it is too cool, just re-heat. Daily Batch: To make enough tea for a day (about three cups), use 3 Tbsps. or slightly under 1/4 cup of herbs to 3 cups water. You can make your daily teas at night as well. Simply follow instructions for a day’s worth, let it steep overnight and strain the morning. Reheat if you like. Roots, Seeds, and Barks Ratio: 1 Tbsp herbs per 8oz of water. Add a little more water to account for evaporation. Method: In an uncovered pot, combine herbs and water. Bring to a boil and turn down to a low simmer. Continue to simmer for 10-15 minutes. Strain into a mug or pot and enjoy! Daily Batch: To make enough tea for a day (about three cups), use 3 Tbsps or slightly under 1/4 cup of herbs to 4 cups water. Medicinal Mushrooms Ratio: 1 Tbsp mushroom pieces per 10oz of water. For reishi slices, use about 2 of the larger slices. Method: In an uncovered pot, combine mushrooms and water. Bring to a boil and turn down to a low simmer. Continue to simmer for 30-45 mins., the water will evaporate to 8oz of tea. Strain into a mug or pot and enjoy! Daily Batch: To make enough tea for a day (about three cups) use 3 tbsp. or slightly under a quarter cup to 4-5 cups water (it will cook down to 3 cups). All strained herbal teas are good in the refrigerator for up to 2-3 days. Or freeze in ice cube trays and heat as needed!

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Entrée Accompaniments T'baftë mirë Roasted Potatoes Yields a side for 4 people 8-9 yellow gold potatoes (medium to large) Ingredients For the boil Salt Paprika powder Garlic powder Salt Pepper For the roasting Dill Garlic powder Lemon pepper Salt EVOO Directions Peel and dice the potatoes in one-inch squares. In a large boiling pot, boil a gallon of water with ‘for the boil’ ingredients. Add diced potatoes in and bring to a boil for about 15 mins. Pre-heat oven on 425 degrees Fahrenheit. With a large strainer ladle, scoop potatoes from the wa ter into a large roasting pan. Drizzle ‘for the roasting’ ingredients. Shake back and forth in the pan to make them fall in place in a more even distribution. Bake for 45-50 minutes or until golden brown. Let sit for 10 mins before serving. Polenta Polenta flour Milk EVOO Parmigiano-Reggiano 1 part polenta and 4 parts water is the standard. Try instead 1 part polenta, 2.5 parts water, 1.5 milk. 3 tbsp of butter is the standard. Try 3 tbsp EVOO and ½ cup of ground Parmigiano-Reggiano. Place EVOO, water, and milk in a pot and bring to a boil. Lower heat to lowest setting. Slowly pour in cornmeal while stirring with a whisk. Do so for 3 minutes then remove from stove and let cool for 2 mins. Add the cheese on top and enjoy! Falafel 1 can chickpeas Handful hazelnuts 1 cup of loose curly parsley ½ small onion 2 garlic cloves 1 tsp salt 2 pinches of cayenne pepper, paprika, and cumin. 4-5 cups of vegetable oil In food processor, blend all until smooth then cover and put in the fridge for 3 hours. 1 tsp of baking powder 4 tbsp all-purpose flour Pulse a few times to evenly spread the flour and baking powder. Pour dough into a bowl. Make balls, cover in panko gently, deep fry. Rice inspired by mid-east Ingredients 5 cups of white rice ½ cup of dried currants 1 cup of raw hazelnuts ½ cup of raw cashews 2 handfuls of parsley (chopped) 2 carrots (diced) 2 tbsp of EVOO 2 tbsp of honey Salt and pepper to taste 3 tbsp of vegan butter (Miyoko's Creamery European Style Cultured Vegan Butter with a Hint of Sea Salt) Directions Soak currants, hazelnuts, and cashews in a pot of water for 1 hour before you start the rest of the cooking process Cook white rice: In a medium-sized deep pot, sauté rice over 2 tbsp of EVOO until it starts looking transparent. Mix often to make sure it doesn’t burn on the bottom. Add ¼ tbsp of salt and 10 cups of boiling water. Mix well so it doesn’t stick on the bottom. Leave the heat on high until it comes to a boil. Then turn heat all the way to low. Cover with a lid. Note: My prefer method to a lid is a towel folded at least 4 layers thick. Wait to open for 15 mins. Taste rice to check if it is cooked. If yes, turn off. If not, add ½ cup of water by sprinkling it on the top and cover with lid again for another 5-10 mins. In a large sauce pan (I often use a household paella pan), over medium to high heat, sauté carrots over 3 tbsp of vegan butter. Then add drained currants and nuts. Then lower heat to medium-low, add honey and let it melt into the rest. Then add cooked white rice over it, salt, pepper, and chopped parsley and mix well. Cover with lid or foil until you are ready to serve it. You've got special recipes to share? Please do!

Recited my work others' Relieved Three Generations of Women Magic Moments with sound What Is Your Name_ My Name Is ... This Is The Jumbo Jungle Shawn Slovo, Captain Corelli’s Mandolin O Malet e Shqipërisë Il Canzoniere Amaneti i Kolë Gjetos (song lyrics) Étude for an elephant Çka ka zogu që po qan Anything come to mind you'd like to share?

Magic Moments MAGIC MOMENTS 11.14.2019 When the sun rays shine through the dancing leaves Of brown barked trees She walks, and the air cascades Sweet and soft hues of ponderosa Whenever she is here alone, she feels company Old friends fifty feet tall invite her in their bubble And the charming duet of sparrow and chickadee Grandiosely serenade the mariposa And she walks and the air cascades That sour soil of old leaves and moss Tomorrow to bitterly be replaced By synthetic smells of citrus and mimosa She grin-and-bears the new world order Comfort replaces spirit, and work, life The chance of these magic moments Often demoted to the superficial hike And it is this path in which we burn the earth alive Slowly step by step and stone by cement Dwellings with a bush or two, fighting plastic to survive Comforting the owner and forbidding a bee of its hive This is the real magic The natural becoming unnatural The unnatural walking to evoke the natural Magic moments

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03 03 03 03 02 02 02 02 01 01 01 01 ... ... ... ... B E L O N G I N G HIVE LOOKING FOR VENERA VERA DREAMS OF THE SEA THE HILL WHERE LIONESSES ROAR DISPLACED YOU WON'T BE ALONE ZANA THE FORGIVENESS OF BLOOD NO MAN'S LAND QUO VADIS, AIDA? SWORN VIRGIN THE ALBANIAN VIRGIN IN THE LAND OF BLOOD AND HONEY BOTA HONEYLAND DARA OF JASENOVAC SLOVENIJA, AVSTRALIJA IN JUTRI VES SVET VAZVISHENIE SECRET INGREDIENT TRAIN DRIVER'S DIARY HOUSTON, WE HAVE A PROBLEM! Have any special movies to share?

PROJECTS Projects listed below are currently in progress Western Balkans Chickens Stickers Agritourism Book Shelf Playlists and Podcasts Trail Development and Maintenance Beekeeping Sheepherding Cheesemaking Sage Growing Stitched Recipes Movies Do you have an idea for a new project or add to any of the above?