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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?

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

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!

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

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

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!

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

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