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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!

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?

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

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!

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!

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?

POETRY Poetry Workshops in Fairfield County, CT 1. Eco-Evolution Cafe in Norwalk (monthly) 2. Erica's Shed (invite only) 3. Ralph Nazareth's house 4. Poet's salon in Fairfield 5. CT Poets Society at Wilton Libr ary (Est.2010) (monthly) 6. Gabi Coatsworth's groups (WritersMic and Writers Rendezvous are attendable by Zoom or in person at Westport Librar y. 7. Open Mic at Unity Center, above Ford Dealership in Norwalk, CT 8. Fairfield County Story Lab or Fairfield County Writers' studio 203-374-8343 fcstorylab.com and fcwritersstudio.com 9. Westport Writers' Workshop westportwriters.org Haiku Resources 1. Wales Haiku Journal 2. Haiku Foundation -> Haiku Dialog ue 3. Cold Moon Journal by Roberta Beach Jacobson Poetry is the sister of music. — Sergei Rachmaninoff A poem should not mean but be. — Archibald McLeish These are my allusions... — Janet Krauss Make of your life a poem. — Ray Rauth List of Titles The poetry pages below are a collection of mine. However, the recited section found at the bottom of this page is a combination of mine and others that I found inspiring. A Gardner in New England - An Opera 12.16.2023 Relieved 12.2022 The Tears of Re 12.19.2019 It's the Same Old Song 09.01.2019 Three Generations 01.19.2019 My best friend, Oscar 02.17.2023 New York, New York 05.01.2020 This is the Jungle (slam version) 08.1 0.2020 This is the Jungle 09 .11 .2019 Haikus various Magic Moments 01.21.2023 You and Me 11.15.2025 The Digital Mirror 12.18.2025 Recited verses Better To Light Candles by Merle Shain Better To Light Candles by Merle Shain Better To Light Candles by Merle Shain Better To Light Candles by Merle Shain It is better to light candles than to curse the darkness. It is better to plant seeds than to accuse the earth. The world needs all of our power and love and energy, and each of us has something that we can give. The trick is to find it and use it, to find it and give it away. So there will always be more. We can be lights for each other, and through each other's illumination we will see the way. It is better to light candles than to curse the darkness. It is better to plant seeds than to accuse the earth. The world needs all of our power and love and energy, and each of us has something that we can give. The trick is to find it and use it, to find it and give it away. So there will always be more. We can be lights for each other, and through each other's illumination we will see the way. It is better to light candles than to curse the darkness. It is better to plant seeds than to accuse the earth. The world needs all of our power and love and energy, and each of us has something that we can give. The trick is to find it and use it, to find it and give it away. So there will always be more. We can be lights for each other, and through each other's illumination we will see the way. It is better to light candles than to curse the darkness. It is better to plant seeds than to accuse the earth. The world needs all of our power and love and energy, and each of us has something that we can give. The trick is to find it and use it, to find it and give it away. So there will always be more. We can be lights for each other, and through each other's illumination we will see the way. Each of us is a seed, a silent promise, and it is always spring. Each of us is a seed, a silent promise, and it is always spring. Each of us is a seed, a silent promise, and it is always spring. Each of us is a seed, a silent promise, and it is always spring. Anything come to mind to 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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Stitched Recipes Work in Progress Have any special recipes to share?

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?