Search Results

NEW YORK, NEW YORK DF 05. 01. 2020 NEW YORK, NEW YORK CARS WHOOSHING BY AND ACROSS LIKE BLOOD IN A RUNNER’S VEINS WHEELS TURNING AND HORNS BURSTING LIKE A MELODY FROM ROOSTERS WITH CANES POP. AND THERE’S A MAN FINGERING A CHAMPAGNE CORK HE IS A DIRTY HIPSTER AND A BOSS BUT THOSE THREE WOMEN HOLD THE REIGNS LOCK, THEM UP. THEY KNOW OF DORKS AND OF THEIR STAINS. BUT. THEIR OWN GLOSS IS OVER TEETH IN ALL SORTS OF PAINS THEY DO NOT FLOSS EVEN FROM PORK ON A FORK OH! AT THE TOP OF THE ROCK OF NEW YORK, NEW YORK

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

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

MEATS & FISH T'baftë mirë Qofte (Beef Patties) Recipe yields 8-9 patties Ingredients 1 lb ground beef (85% lean 15% fat) ½ medium onion grated ½ cup of chives chopped Salt Black Pepper A sprinkling of cayenne pepper Smoked paprika powder Fresh parsley chopped ½ tsp baking soda 20 ml cold water ½ cup of white flour EVOO for frying Directions Add all ingredients but baking soda and water onto a large mixing bowl. Put the baking soda in with the water in a small dish and mix well and sprinkle into the mixing bowl. With your hands, mix the ingredients well with the meat. Cover the bowl with plastic wrap and place in the fridge for 30 minutes to 1 hour (however, I have found that if you leave them overnight, the taste is even better!) Make into patties (1/4 inch thick and 4 inch diameter) You can use plastic wrap over a jar lid to shape the patties for consistency. Pan fry them in medium heat. Use enough oil to cover 1/4 of the patties. Pre-heat the oil before placing the patties in. Let cook for 3 minutes on each side. Use a fork to turn patties upside down and press down to let some of the liquid out. Take them out and let cool for 5 mins before serving. Best served with thick and plain yogurt. The yogurt cuts the taste just enough to enhance it. Or maybe that's just me. Try it anyway, at least once. Pro-tip: if you have a charcoal grill, grill them instead and you will immediately be taken back to the Balkans. If you haven't visited, you should :) Qëbapë (Beef long meatballs) Yields about 20 qëbapë Ingredients 2 lbs of high-quality ground beef (80%/20%) 1 teaspoon of salt 1 teaspoon of black pepper 1 teaspoon of baking soda 50 ml of cold water Directions In a bowl, mix the meat well with salt and pepper. On the side, in a cup combine the water and the baking soda until it is at one consistency. Then pour it into the meat bowl and mix well. Using a kitchen aid extension of sausage making, make the sausage. Make them about 6-8 inches long and place them on a tray or baking sheet. Cover with saran wrap, place in the fridge and let sit overnight, roughly for 24 hours. Cook them on a charcoal grill. Pork B elly Ingredients 1.5 lbs fresh pork belly 1 tbsp fresh rosemary (finely chopped) 1 tsp whole peppercorns 1 tsp fresh parsley (finely chopped) 1.5 cups red wine 1 tsp EVOO ½ cup of water ½ tsp garlic powder 1 small garlic clove Directions Score cut pork belly on fat side in 1”x1” cubes. Rub with all dry ingredients above. Then place in a large Zi plock bag and add the wet ingredients. Let marinade overnight in fridge. Roast in 400F covered in foil for 2 hours (skin side down). Then uncover, flip, and broil until crispy. Justin’s Beef Braise Ingredients Olive Oil Cumin Paprika Salt and pepper Onion Carrots Garlic Red Wine Beef cut of choice (Justin's preferred: boneless with marbled fat chuck roast) Directions Preheat oven to 350 F. On the stove, heat up oil in Dutch oven and leave it on high heat Brown all sides of beef Remove beef and set aside Deglaze Dutch oven with onion and carrot Add beef, spices, veg and garlic (bottom to top: start with the beef, then spices, then veg and garlic) Add red wine and water (3:1 fill) so 1/3 of beef is above liquid Cover and cook in oven for 2.5-3 hours flipping beef over every 30 mins Serve over rice Jackie's Poke Bowl Recipe yields poke bowls for 4 people Ingredients 1 lb of sushi-grade Salmon, preferably Alaskan A bunch of scallions 1 medium to large sweet white onion 1 ripe avocado 1 cup of soy sauce 1 tablespoon of toasted sesame oil A handful of black sesames 1 mango 2 small and crunch cucumbers 2 cups of sushi rice 2 cups of chopped spinach or butter lettuce or whatever you prefer Wasabi adds to the taste but not necessary as an ingredient if it’s not easy to find Directions Marinade: Start the process at least 8 hours before planning to eat Freeze the salmon so you may thaw it out enough where you can dice it in cubes without ripping it In a medium to large bowl, mix the diced salmon with the chopped sweet onion, 1 chopped scallion, toasted sesame oil and black sesames. Cover with plastic wrap and marinade in the fridge for 1-3 hours (3 hours preferred) Make the rice: Run cold water over the rice in a colander to wash out the starch Soak the sushi rice in a medium below filled with cold water at least 30 minutes before cooking to help soften it Place it gently in a pot and add more water than rice. It should be about 1.2 : 1 in favor of the water. That is 20% more water compared to the rice. Do not add more water or you will end up with dough instead of rice. Cook the rice on high heat at first, stirring every minute or two until the water boils (add a few sprinkles of salt). Then, lower the heat to low and cover the pot. After 6-8 minutes, check the water level – if there is no more water, only bigger grains of rice in the pot, the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom. Take it out of the pan and into a medium bowl to cool. Drizzle with EVOO and sprinkle a few black sesame seeds and mix with a wooden spoon. Chop up the garnish and put it all together: Chop of each garnish item and place them in their own bowl: Remaining scallions, spinach/green leaves of your preference, avocado, mango, cucumber Serve it in individual bowls by first adding the rice, then the salmon (including the marinade), then a handful of each garnish Optional: Add a bit of wasabi to the side of the bowl. If you do, let people know about it 😊 Mississippi R oast Ingredients 1 boneless chuck roast or top or bottom round roast, 3-4 lbs 2 tsp kosher salt, plus more to taste 1 ½ tsp freshly ground black pepper, plus more to taste ¼ cups all-purpose flour 3 tbsp neutral oil like Canola 4 tbsp unsalted butter 8-12 pepperoncini 2 tbsp mayonnaise 2 tsp apple cider vinegar ½ tsp dried dill ½ tsp sweet paprika 1 tsp buttermilk, optional Chopped parsley, for garnish Directions Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh. Heat the oil in a large sauté pan set over high heat until is shimmering and about to smoke. Place the roast in a pan and brown on all sides, 4-5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker and set the machine to low. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika into a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6-8 hours, or until you can shred the meat easing using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley and serve. Dorina's Tasq ë bap ë (Beef Stew) Ingredients 1 medium onion 4 cloves of garlic Beef (Best is sirloin or veal/cut in 1 inch cubes) Black Pepper Salt Vinegar Tomato Paste Water EVOO Directions In a medium pot, in medium heat, sauté diced onions in a tablespoon of EVOO. Then add chopped garlic. Do not let the onions brown. When the onions are soft, add the cubed beef pieces and fry to medium. Add pepper, salt, a splash of vinegar and continued cooking until the meat is browned a bit. Add tomato paste and water. Cover and go up about an inch or two with water then as it cooks and the stew thickens, keep adding little bits of water at a time so it doesn't stick to the bottom. But do not overwater, the consistency must be of a stew, not soup. Best served with thick sourdough bread (toasted) or warm focaccia bread placed on the side of the bowl. But also rice compliments well. An Ode to Qofte Lire la vidéo Facebook Twitter Pinterest Tumblr Copiez le lien Lien copié You've got special recipes to share? Please do!

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

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

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!

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!

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

Prints Stickers Stitched Recipe book Western Balkans book Chicken Tending 101 book Prints of any published content Photography To represent your content Learn More Interview, Write-up To represent your content Recordings Content recordings of interviews, poetry, song, instrumental, meditation, recipes in American English, Albanian, Spanish, and Italian language. Learn More d Submit a Request and Get a Quote All digital content shown in the site is free, including the addition of your content and services. In return, I ask that you kindly credit the site and author of work, whether it features your work or that of others when sharing, republishing, printing. Any collaborations (one or multi-media) are also free, under the condition that they are to be added to this site. Services requested for your content that you do not wish to add to this site are billable. These services include printing, photography, recording and/or interviewing and/or write-ups of interviews, recordings, videos, recipes, etc. Prints of items listed above under Prints are also billable. 100% of profits go to support the Albanian Highlands via various projects aiming to protect the natural habitats while increasing accessibility. Submit Thanks for submitting!