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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!

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?

Spread the fjalë

Relieved Relieved DF 12.2022 Snap! With each passing moment, I leave behind the one place I knew I am looking up as I am falling down, becoming resistibly aware of separation, of the glue that bound while I sprouted and grew Then slightly changed and dew soaked, I am suddenly scintillating away Swoosh! I tumble through air waves from a butterfly’s flapping wings And re-find my balance on the crown of a golden rod, now gray Delicately rebloomed into a patch of puff balls on top of browning twigs I am looking down as I see their leaves fall, becoming resistibly aware of nature’s cycle, of the glue that bound while we sprouted and grew Then slightly changed and sun soaked, we are suddenly scintillating away Sway! Seed heads scattering, up then down, like falling stars, separating and falling like me. We sway together but apart, and the ground is near With every sway, my first encounter of separating and falling keeps fading In my journey of tumbling, I found others, and I found me, but not fear I am looking down as I near the sweet leaves of grass, becoming resistibly aware of the ignorance I once had, of the everlasting glue that bound them and me Then slightly changed and out of time, I am on the ground and of the ground, I am in peace. But I am only a leaf.

VEGGIES T'baftë mirë STUFFED PEPPERS with feta and rosemary Ingredients 4 Italian Green Peppers 2 cups of jasmine rice 2 eggs 3/4 cup of crumbled feta salt and pepper to taste Rosemary powder EVOO Directions Cook the rice thoroughly and while it is cooling, Cut peppers in half and clean out flesh and seeds. Rub peppers on the outside with EVOO and place in a roasting pan where they can prop each other up In a medium bowl, mix rice, feta, eggs, rosemary powder, 2 tbsp of EVOO, salt and pepper Stuff each pepper with the stuffing from the bowl Drizzle with EVOO and cook on 425F for 30 mins or until lightly golden brown on top. STUFFED PEPPERS WITH GROUND BEEF Texture: Soft but able to stand up on its own Serving size: 4 people Fun fact: Stuffed peppers are a popular dish around many Balkan countries. This recipe does not attempt to follow any traditional recipe, bu t it owes credits to many. Ingredients 4 green bell peppers ½ lb of high-grade ground beef (80%/20%) or ground lamb or a combination of the two I recommend you start with ground beef as your first recipe. You can substitute the meat with a combination of walnuts, mushrooms, and chickpeas. 2 cups of jasmine rice A tablespoon of high-quality dill 1 large potato 1 medium onion 3 garlic cloves 1 teaspoon tomato paste 1 teaspoon of high-quality relish 3 tablespoons of EVOO 1 heavy pinch of paprika powder Pepper as you like ½ teaspoon of sea salt (it seems like a lot but it will soak in the rice) Directions Reheat oven to 375 degrees Fahrenheit. Dice onions and garlic and sauté in a pan with EVOO and the meat. Once the meat is no longer pink, throw in the rice, paprika, relish, tomato paste, pepper and salt. Then, dice the potato and throw it in. Mix well and lower heat to avoid getting the potato or rice stuck to the bottom of the pan. Cover with a lid and wait 5 minutes. Mix again. Wait 5 mins and turn it off and let it rest. Clean the peppers of the seeds by cutting out, in a circular motion, the top of the pepper where the stem is. You will not need to save the top so be as rough as you’d like with it. Gently place EVOO on the palms of your hands and spread it over the surface of the peppers and around the open rim up top. Place the peppers in a small baking dish so they are a bit snug with each other. Not too much, only enough to prevent them from tipping over as you maneuver the baking dish in and out of the oven. Take a teaspoon and fill the peppers with the stuffing from the pan. Press down so every nook is filled. Spray the top with EVOO. (If you have extra stuffing, place it with your spoon around the bed of the peppers, wherever there’s room). Place foil over the top (it’s okay if it touches the peppers) and bake for 1 hour. If you’d like to crisp them up, after 1 hour, increase the temperature to 400 degrees Fahrenheit, remove foil, drop 1 teaspoon of water in the center of the pepper, where the stuffing pops out and let peppers cook until they blacken on the sides. Serve with sour cream or plain Greek yogurt as a sauce on the side to help with indigestion. ROASTED PEPPERS These peppers are sweet and savory and buttery and yummy. You can use them as a snack, as an appetizer, as a side dish, as a substitute for avocados/guacamole (for example, toast, rice bowls, tacos, sandwiches). They taste great on their own, but it also pairs very well with feta cheese. Any sized sweet pepper will do but it is easier to clean the seeds and to peel the larger peppers. Ingredients Sweet peppers EVOO Rice vinegar Finishing salt Black pepper powder Fresh garlic cloves (1 medium clove to 4 large peppers) Directions Roasting: It is not recommended to cut the pepper open in half or at the top to pre-clean out the inner walls and seeds because then it doesn’t roast in its juices and dries out. Turn the oven on to 350 degrees Fahrenheit. Place the peppers on a baking sheet lined with parchment paper. Roast for 30 mins or until the skin starts blackening and pulling up from the flesh of the pepper. Turn the peppers as they roast so they cook evenly on all sides. Don’t overthink it. You can get away with doing it once, half way through the roasting. Take them out and let cool in the baking sheet until you can stand to peel the skin off and not burn your hands. Cleaning out the skin and seeds: Place the first pepper on a large plate. P ull out the green tail to open the seed pod. Then start peeling the skin off. Once the skin is off, cut the pepper in half, then in half again to make quarters. Now, you may clean the seeds by gently scooping them out of the pepper with a knife or a spoon. Put the clean pepper quarters on a new plate. And continue doing the same with the rest of the peppers. Save the pepper juice on the plate with the seeds because you will need it later. Note: If you opt for using small sweet peppers, I don’t recommend cutting them at all, just scooping the seeds with a small knife or spoon out from the top. L ayering: Find an airtight container, glass works better than plastic, but whatever you have is fine. Cut the garlic into thin slices. Now you are ready to layer. First add a drizzle of EVOO to the bottom of the container. Then add the first layer of pepper quarters (try your best not to overlap peppers too much as you layer). Sprinkle salt and pepper. Then add a few garlic slices. Then a few drizzles of vinegar, pepper juice, and EVOO. Now add the second layer of peppers and repeat until you are done. Place the container in the fridge (wherever is the warmest area of your fridge to avoid crystalizing the EVOO, pepper juice and vinegar mix). Ready to enjoy in 15-20 mins. PAN ROASTED EGGPLANT WITH VINEGAR & EVOO Serves 3-4 Ingredients 4 eggplants 1 green pepper Garlic powder Black pepper Sea salt Apple cider EVOO Directions Cut the eggplants in one-inch-thick slices (longways or circular - as you prefer) Sprinkle salt on both sides and let sit for 30 mins Cut pepper in long thin slices because they will be added raw In an iron skillet, add 2 tablespoons of EVOO and roast eggplants on high heat Place one layer of roasted eggplants on a deep square dish (eggplant for this recipe needs to be squeezed tightly on the dish so use a large dish.) Add a layer of sliced green peppers on top - less of a full layer and more of a sporadic sprinkle Then, sprinkle layer with salt, paper, garlic powder, EVOO and apple cider (roughly once cap full of each per layer). The second layer of eggplants should be now ready to be placed from skillet. Repeat steps 5-7 When you are done with all the layers, push eggplant layers down with a wooden spoon to make sure they’re nice and tight together. You may eat them right away or to store for later, cover dish with a top and leave on the countertop if eating later, in fridge if eating the next day. Note: For high quality, use small Italian organically grown eggplants (they’re usually much smaller than the regular ones at the store), garlic powder from Penzeys and Italian sweet green peppers. ROASTED E GGPLANT Ingredients 2 eggplants 4 cloves garlic 1 Tbsp olive oil fresh thyme smoked paprika fresh basil 4 oz feta cheese salt black pepper Directions Half the eggplants Salt the halved eggplants and let rest for 15 minutes. Score by making square/diamond cuts into the pulp, every inch or inch and a half. Place them in a baking dish lined with parchment paper. Space the eggplant halves so they don’t touch. Brush them with olive oil and season with black pepper and paprika. Fill the cuts with slices of garlic and feta cheese, then sprinkle fresh thyme. Bake at 180 degrees C (356F) for 25-30 min. Serve with fresh basil on top. EGGPLANT CA RPACCIO Texture: S oft, explosion of flavor, crowd favorite Serving size: a dip for 4-6 people Fun fact: Recipe was inspired by a similar dis h tasted at Nur restaurant, now permanently closed. The rose and eggplant combination is out of this world. Ingredients 2 Eggplants ½ cup Extra Virgin Olive Oil 2 Shallots (sliced) 5 cloves Garlic (sliced) 1 tablespoon Cumin Seed (toasted and ground) 1 Lemon (zested and juiced) ½ cup of crumbled feta ½ teaspoon Rose Water ½ cup Pistachios (raw and finely chopped) Parsley leaves Directions Char eggplants directly over the fire of a gas burner for 10 minutes, rotating every 3 minutes. Another option is to do this in a gas oven, on broil. Place eggplants in bowl and cover with plastic wrap. Allow to rest for 1 hour. Peel charred skin off eggplants and discard with the tops. Reserve all liquid. Sauté garlic and shallot in olive oil until translucent and add cumin. Remove from heat and add to eggplant. Add lemon and rose water to the eggplant mixture and smash and mix everything with a fork. Lay eggplant mixture out in a thin layer on a plate and add tahini sauce, pistachio, feta and parsley to garnish. Serve with pita bread, pita chips, or toasted sourdough slices. EGGPLANT AND TOMATOE TAPENADE Texture: Soft, melts in your mouth, yummy Serving size: a dip for 6-8 people Fun fact: In a pinch, you can buy it canned from Trader Joe’s and it’s very close to the taste. Ingredients: 3-4 small italian eggplants 12 oz of your best virgin tomato sauce flaky sea salt (Maldon) EVOO 1 small onion garlic powder (penzey’s) or two fresh cloves Cracked pepper Apple cider vinegar Cast iron cooking pan For the sauce: ‘La Fede’ brand, Passata Di Pomodoro, Finely Sieved Tomatoes Directions: Cut eggplants in half longways and sprinkle with salt (leave for 20-30 mins) Sauté diced onion in EVOO Add garlic Add tomato sauce Add cracked pepper Add sea salt Bring to a slow boil Add eggplants (lay them down gentle as you dip them into the sauce) Let simmer for 45 minutes to an hour on low heat with a lid on the cast iron pan. Cool down completely. Serve cold or reheat. Drizzle EVOO, apple cider vinegar, and extra salt on top before serving. Serve with bread, chips, crackers, or over rice, couscous, veggies, mea t EGGPLANT PARM(IGIANO) Parmigiano Reggiano is a hard cheese made from unp asteurized cows' milk and aged at least 12 months but for best taste, 24 months. The cheese has a sharp, complex fruity/ nutty taste with a strong savory flavor and a slightly gritty texture. The best taste is acq-uired when cows are fed only on grass or hay, producing grass-fed milk. Only natural whey culture is allowed as a starter, together with calf rennet. The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks satur-ated to near-total salinity with Mediterranean sea salt. 'Parmesan' is a marketing term for lower quality cheese, whether it be Italian marketed to the US or elsewhere around the world. 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’. 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 eggplant, cheese, guanciale, and tomato purée (aka passata). Ingredients EVOO (for drizzling) 2 large balls Fresh Mozzarella (thinly sliced) ⅓ cup Fresh Basil Leaves 2 Large Eggplant (cut into 1/4-inch thick rounds) For Egg wash bowl: 2 Eggs (beaten) ¼ cup Whole Milk For breading bowl: 2 cups Panko Breadcrumbs 1 ¼ cups Parmigiano Reggiano (grated) 2 teaspoons of herbs (Hand-mixed/rubbed, not ground, from dried: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf) 1 teaspoon Sea Salt ½ teaspoon Black Pepper (freshly ground) For sauce: 24.5 ounces tomato purée (aka passata) 4-5 small slices of guanciale 1 teaspoon Sea Salt 1 teaspoon Garlic Powder ½ teaspoon Dried minced onion ½ teaspoon Powdered Black Pepper Directions Make the sauce 1. In a saucepan, slowly fry the guanciale pieces on low heat, without burning them, to get the liquid taste out onto the pan. 2. Remove the guanciale pieces and discard them or eat them. 3. Add the passata. 4. Then fill the passata bottle 3/4 with water and shake, then add the liquid to the saucepan. 5. Add 1 tsp garlic powder and 1 tsp salt, ½ tsp of onion and ½ tsp of pepper 6. Let simmer for 30 mins, stirring occasionally. 7. Turn off heat and let cool Bread and roast the eggplant 1. Pre-heat oven to 400 degrees Fahrenheit 2. Line two large baking sheets with parchment paper 3. Cut the eggplants into ½-inch thick rounds, place in a large bowl and sprinkle with salt and set to the side 4. Prepare two dipping bowls, one with the whisked egg and milk, the other with the breadcrumbs and herbs, salt, pepper, and ¼ cup of Parmigiano 5. Dip one eggplant slice at a time, first in the egg wash on both sides, then in the crumbs on both sides too. Make sure the eggplant is well-coated on all sides! 6. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. 7. Drizzle with EVOO 8. Bake for 20 mins or until the crust is golden brown 9. Set aside and let cool Put it all together 1. Cut the mozzarella into thin round slices 2. Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more tomato sauce, and half the sliced mozzarella. 3. Add one layer of eggplant slices, and sprinkle left over breadcrumbs from the bowl in areas where eggplant is light 4. With a spoon, spread a layer of tomato sauce 5. Then a layer of mozzarella 6. Repeat the layers, finishing it off with any remaining mozzarella and Parmesan (1 cup). 7. Bake at 400° for about 20 minutes, or until the cheese is starting to bubble. Then, turn on the broiler for a couple of minutes, so the cheese starts to brown in places. 8. Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves. In my opinion, it tastes better heated the next day! CARROT & GIANT WHITE BEAN SALSA 4 carrots diced 1 can of giant white beans 1 medium onion (chopped) 2 handfuls of parsley (chopped) 2 tbsp vegan butter (Miyoko's Creamery European Style Cultured Vegan Butter with a Hint of Sea Salt) 1 tbsp of paprika Pinch of cayenne pepper Salt to taste 2 tbsp EVOO Sauté onion and carrots in 1 tbsp of EVOO and 2 tbsp of vegan butter. Add the rest of the ingredients and 5 cups of hot water, mix, close lid, and cook for 20-30 mins in low heat. Before serving, drizzle 1 tbsp worth of EVOO on top and finish with a pinch of thinly chopped parsley. Serve with sourdough toast or warm pita bread. WHITE BEANS WITH BUTTERNUT SQUASH Ingredients 1 can of white beans ½ a butternut squash 6 leaves of sage EVOO Garlic powder Chives Sea salt Black or white pepper powder Maple syrup Paprika powder Directions Preheat the oven to 200C. Peel and chop squash in ½ inch half-moons and throw in a bowl. Drizzle with EVOO, maple syrup, garlic powder, paprika, sea salt, and pepper. Roast for 40 minutes or until they look caramelized and crispy-ish. Meanwhile, in high heat fry the sage leaves in EVOO until crips (but not burned) and set aside on a paper towel. Lower heat to medium-low, throw in the beans, cut fresh chives and throw them in. Mix and simmer until thick. Once thickened, place the beans in a plate, add the roasted squash on top, drizzle more EVOO and add the sage leaves on top. Best enjoyed on sourdough toast. ADDICTIVE CABBAGE SALAD Recipe was inspired by a similar dish tasted at Kawani restaurant in Westport. Ingredients 1 cabbage 5 scallions Sesame seeds – black and white Salt Pepper Rice vinegar Cayenne pepper Wasabi (optional) Hondashi (optional) Directions Cut cabbage and scallion into salad bites. Sprinkle seeds, salt, pepper, rice vinegar, hondashi and wasabi (if you have it) otherwise, cayenne pepper. Let sit for 1 hour, mix every 15 mins. KELLEY'S PEAR AND FENNEL SALAD For best results, make the dressing in the salad bowl then add other ingredients. Dressing 1 small shallot (minced) Salt 2 lemons (juiced) 1 tsp of honey 1/3 cup of EVOO Freshly ground black pepper Salad 4 stalks celery (thinly sliced) 2 bulbs fennel (cored and thinly sliced) 2 pears (peeled, pitted, and thinly sliced) 1 cup of arugula leaves ½ cup of pumpkin seeds (fresh or toasted) ½ cup of parmigiano-reggiano SWEET AND TANGY SALAD A crowd favorite! Inspired by a Rothbard Ale + Larder salad, a German cuisine inspired restaurant in Westport, that's now closed. For best results, once tossed, let salad rest for 10 mins before serving. Ingredients 1 cup of halved sweet grapes (color is your choice) 1/2 of diced champagne mango 1 cup of crumbled Roquefort cheese 1/2 of sliced shallot 1 short and crunchy cucumber, diced 1/2 cup of diced carrots For salad leaves, I recommend endive and/or Nappa cabbage A handful of pumpkin seeds (or sunflower seeds) EVOO Black pepper 1/2 fresh lime Dressing 1/3 cup of EVOO Freshly ground black pepper 1/2 of freshly squeezed lime juice Salad Chop the salad leaves to your liking and throw in a large mixing bowl. (If you haven't used endives before, I recommend you half the endive long ways, then dice each half in thin moon slivers. Endives are tough to take on any taste if cut too thick. Same goes for the Nappa cabbage leaves, you can be less strict with the green top part of the leaf, but the bottom white crunchy part will taste better if chopped in less than let's say 1 inch in size). Then hand-sprinkle in the ingredients with the cheese last. Then pour the dressing on top and mix gently with a large wooden spoon until the cheese and the dressing make a lightly creamy consistency throughout. Let rest and enjoy! Goes well with sourdough toast (but what doesn't). HUNGARIAN SOUR CREAM CUCUMBERS Can be served as a side salad or as a dip/spread. Ingredients 4 medium cucumbers 1 small sweet onion or 1 large shallot 1/2 cup of sour cream 1 tb of white vinegar A pinch of sugar 1/2 tsp of powdered garlic 1/4 cup of EVOO Salt and pepper to taste Directions Peel cucumbers and slice thin. Slice onion thin in half-moon crescents. In a large bowl, whisk the remaining ingredients then toss cucumbers and onion in. Gently mix with a spoon. Let sit in the fridge 1-2 hours. Enjoy! BUFFALO GRILLED MUSHROOMS Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms’ moisture disappears, their earthy umami concentrates and their outsides brown. Top with parsley and blue cheese for crunch and taste. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they’re cooked through. Yield: 4 servings Ingredients 1½ pounds medium to large mixed mushrooms (such as cremini, shiitake or maitake, or a combination; not portobello), stemmed EVOO 2 tablespoons Buffalo-style hot sauce, such as Frank’s 1 large garlic clove, finely chopped Kosher salt and black pepper 2 tablespoons unsalted butter, cubed and refrigerated 1½ ounces firm blue cheese, sliced or crumbled A few sprigs of parsley, for garnish (optional) Directions Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.) While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet. When you’re ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you’re worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel. Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat. When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there’s indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley. KELLEY'S MUSHROOM FRITTATA Cook in a 9 inch cast iron skillet or Dutch oven Sauté 1 tbsp of EVOO ½ large yellow onion (sliced) 3 garlic cloves (chopped) 8 oz mushrooms (thinly sliced) 3 cups of arugula Beat eggs then add the rest in 8 eggs 2 tbsp of whole milk Salt and pepper to taste ¼ cup of crumbled goat or feta cheese Chives, dill, parsley (chopped) Pour onto sautéed mix, mix gently, and close the lid. Cook for 15 mins in low to med heat. DITA'S SPINACH SOUP ( shrimp optional) Texture: creamy, delicate, filling Fun fact: Tastes just as good if served hot in cold winter evenings or served cold during the summer. Serving size: 4 bowls You will need a large pot, a large frying pan, and a blender. Ingredients For soup: a lot of spinach (800g) 1 small yellow onion 2 cloves of garlic Salt 100g grated Parmigiano Romano or Reggiano 1 cup of FAGE sour cream 4 cups of water 4 tablespoons of EVOO For shrimp & marinade: 400g of fresh (large to jumbo) shrimp garlic powder lemon juice 2 tablespoons of olive oil 1 teaspoon of soy sauce A pinch of salt A pinch of paprika A pinch of cracked black pepper Marinade the shrimp In a bowl, add shrimp, garlic powder, lemon juice, 2 tablespoons of olive oil, 1 teaspoon of soy sauce, a pink of salt and a pinch of paprika, 2 pinches of cracked black pepper. Let them in that marinade for at least 15 minutes but the longer they marinate, the better they will taste. Make the soup Clean the fresh spinach and drain the excess water Finely chop the onion and garlic cloves and sauté with EVOO in a pot until the onion is transparent and the garlic is a bit golden Add spinach, stir, close the lid and let it simmer and soften Pour the water and let it cook for about 10 mins Pour the mixture into a blender Add a pinch of salt Add sour cream Blend until you get a creamy consistency Add the grated Parmigiano cheese (Don’t go too heavy on it because you may oversalt and the soup does not need it for its creamy texture) Blend and let sit while you cook the shrimp Cook the shrimp Heat up the large frying pan with 2-3 tablespoons of EVOO. Add the shrimp from the bowl (try not to dump the extra liquid in the pan) and cook for roughly 1-1.5 min on each side or until they become nicely pink. (If the shape of the shrimp ‘C’ starts resembling an ‘O’, then you’re overcooking them.) Once you think they are done, pour a few drops of white wine and let it evaporate. Remove shrimp on a cutting board and let rest for 2 mins. Cut in slices and add on top of the soup. FOUR ONION SOUP ( inspired by Dilly Duck Cafe) Texture: creamy, delicate, filling Total Time: 55 minutes Serving size: 4 servings/cups You will need a large pot, a large frying pan, and a blender. Soup may be made 1 day ahead and cooled completely before being chilled, covered. Reheat, covered, over low heat. Ingredients 4 medium leeks 1 teaspoon olive oil 1 small onion (1/4 pound), thinly sliced 2 large shallots (1/4 pound), thinly sliced 1/4 cup of scallions (for garnishing) 1 1/2 cups water 1 large boiling potato (6 ounces) such as Yukon Gold 1 cup nonfat chicken broth 1/2 cup grated Gruyère (2 ounces) 2 teaspoons balsamic vinegar Directions Chop enough white and pale green parts of leeks to measure 2 cups. Wash leeks well in a bowl of cold water. Lift from water and drain in a colander. Heat oil in a frying pan over medium heat until hot but not smoking, then cook chopped leeks, onion, and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add 1/2 cup water and deglaze pot, scraping up brown bits. Transfer mixture to the pot. Peel potato and cut into 1/2-inch cubes. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender. Purée soup in a blender (use caution when blending hot liquids) and stir into remaining soup. Season with salt and pepper. Serve soup sprinkled with cheese or chopped scallions and drizzle with vinegar. You've got special recipes to share? Please do!

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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!

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

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!

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?

Stitched Recipes Work in Progress Have any special recipes to share?

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?