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

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

Spread the fjalë

[Fyah-l] [Fja:l] [Fjalə] noun Alba nian for ‘Word’ ‘Speech’ ‘Rumor’ ‘Term' A unit of language, consisting of one or more spoken sounds that functions as a principal carrier of meaning. Homo sapiens developed capacity for fjalë about 50,000 years ago. - speech or talk that communicates & preserves the spoken and unspoken of the times - the text or lyrics of a song as distinguished from the music - a promise, a disagreement, gossip, or news - a healer of the mind, body, and spirit - a short talk or conversation - a conveyor of facts and/or emotions Examples of stories passed down from one generation to another through fjalë are: history, language, profession, pride, lineage, lyrics, art, remedies, food growing and making, fabric or dress making, child-bearing and raising, land stewardship, shelter and safety, living in harmony with nature, other survival lessons and wisdom. These stories ultimately offer belonging. There’s no place in world that is better than another, if measured by the love natives carry for their culture and natural environment. This is based on my own experience of exchanging fjalë with natives of over 100 countries. I am dual cultured – born and raised in Albania and lived in the United States since a prepubescent age. My sense of belonging is split down the middle between both nations. And natives from each respectively attribute my sense of belonging to them or despite of them. I find it fascinating and human. It’s normal that a tribe often either claims or relinquishes its members. There’s hardly a middle ground drawn out unless you are in the middle. And if you are, this is the place for you. The middle exists in the eye of the beholder and being 'in the middle' offers a unique perspective, an addition by far, rather than a subtraction. I invite you to share your fjalë here . This site is a common place for anyone 'in the middle', a conduit for connection and following streaks of curiosity that promote healthy living and belon ging. How to become a member? Membership is free. Simply subscribe to the mailing list. Your free membership grants you access to have your content displayed on this site. How can you get involved? You may donate your time and skills toward creating more content for the site and/ or contributing to current projects. Regarding monetary donations, a donation is not expected, and no donation is too small. But the purpose of this site is offering connection, not exploitation. Does it interest you to get involved in current projects ? Do you possess a special recipe passed down that has a story within it? Is there a children’s story that you have been old many times but that you don't think has been written yet? How about a nursery rhyme? Or a story of belonging or immigration? How about a story about your grandmother’s knitting and quilting or your great grandmother’s handmade fabric or dress? Does your own art reflect a story of 'the middle'? What about proverbs and rules of society that are not necessarily written anywhere as you have heard them? Is there a special natural remedy recipe? How about a sustainable method or two for farming? Or ways of survival in the natural world that span generations? This is a feel-good space but does not mean that trauma cannot be shared. All I ask is that you find a path that can be healing when sharing. - Share you story with me - Ask your loved ones to share stories with you - Ask me to post your stories and related content here for free - And/or ask me for help with composition of your stories for a small fee - Contact me for a collaboration on a project or idea - Contact me with ideas on how to improve this site “ENI DJEM” V.Deda e grupi i vajzave 1988 00:00 / 02:18 “MALE FUSHE JA NJOHEM ZJARRIN” N. Buçi F. Mustafa L. Ndou 00:00 / 02:33 My Story, My Fjalë My second chapter of creativity shifted onto my mind; where I wove dreams of animals and loving them, for decades, and submerged myself into understanding their inner strength. During my first ever opportunity to splurge, I discovered my pleasure of frozen moments, and so moved from my fluid dreams into my photography phase. I walked for miles, up mountains and down rivers, across countries, and between conflicts, learning about the world, humans, myself, nature, identity and love. And when I thought I had something to compile, I wrote children's books about B E L O N G I N G. And this third phase happened to coincide with my third decade of life. After my mother left, my heart urged me to keep her garden alive. Not out of obligation, but because the timing felt right. I was in that tender phase of daughterhood where we seek to define ourselves apart from our mothers. If she could build her life, so could I—on my own terms. Ironically, tending the garden drew me closer to her. Through each sprout and harvest, I came to know the rhythms of nature more intimately than ever before. The soil connected me to her mother, my nanadaja, and to the women before her—those who waltzed and skipped across the Northern Albanian mountains, cultivating life with grit and grace. Gardening became a quiet revolution of belonging. It linked me not only to my lineage, but to humanity itself—to anyone who has ever sowed seeds and nurtured growth. Through it, I shared stories, built community, and deepened my appreciation for the simple, sacred act of growing food. As my fourth decade approached, I set out on a three-month journey through the Western Balkans, seeking clarity amid personal upheaval. My father's sudden cancer diagnosis prompted a deeper search—for my heritage, for understanding, and for healing. With my husband beside me, we left behind routines and responsibilities to hike through Slovenia, Croatia, Bosnia and Herzegovina, Montenegro, Kosovo, North Macedonia, and Albania—carrying only what we needed and embracing everything we found. Upon return, I stitched together trail stories, recipes, reflections, and human connections into a tapestry of land, legacy, and love, culminating in The Illyrian Way book that made me a first-time published author. I proudly share it with my family, the resilient people of the Balkans, and you. And may it inspire a spark toward your own version of The Illyrian Way. Decades later, I remain an amateur enamored with words in verse. And the patient members of the Connecticut Poetry Society tolerate and nurture me. Poetry in the Preserve (wiltonlandtrust.org) Wilton-poetry-society-library-meeting And in between sessions, sometimes I record my voice, reciting. And in between everything else, I take nature walks, propagate plants, dry flowers, paint, host dinners, write lists of things I wish to do, shy away from superficial conversations, take baths, read, and rest. I don't claim to be someone special, and I appreciate the hard work it takes to be creative and to practice inner peace in a noisy world. I believe in working together to create a whole that is greater than the sum of its parts. For more information about my experience, portfolio or to share ideas about how we can collaborate on an upcoming project, get in touch today. I am happily awaiting your fjalë. My earliest memory bleeds red into black, from my mom's typewriter ribbon spool of ink, onto my 6-year-old fingers. I wish I could remember what my first poem was about. I had help with it, but I kept the pride all to myself.

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A DIARY Across the Peaks of the Western Balkans The ambition: 7 countries, 700 kilometers of walking, love, history, unity, hard work, good food, great fjalë. THE ILLYRIAN WAY Get your copy today! Nina, Nana Lullaby In The Press Book Description Shortly after a life-shifting diagnosis fractured the silence of everyday life, the author set out with her husband on a three-month pilgrimage through the wild heart of the Western Balkans. The Illyrian Way is more than a travel memoir—it's a deeply personal journey of grief, healing, heritage, and discovery. Crossing seven countries and three legendary long-distance trails—Via Dinarica, Peaks of the Balkans, and High Scardus—the pair embrace mountain solitude, cultural resilience, and unexpected joy. Packed with trail maps, intimate photos, local recipes, and luminous vignettes of alpine meadows, Sharr dogs, wild horses, and warm family tables laden with raki and homegrown fare, this book is a love letter to connection: to history, land, and strangers turned kindred spirits. It’s a mosaic of encounters—world travelers, village heroes, ancient ruins, and a search for the author's own Illyrian roots. With quiet strength and playful reverence, The Illyrian Way invites readers into a tender expedition that celebrates nature’s drama and human grace. Whether you're a backpacker, a dreamer, or simply curious, this journey will awaken your wanderlust—and just might guide you toward your own version of home. Get your copy today. From the author The Illyrian Way is a physical trail along mountain peaks, forests, and the Adriatic Sea. There are three established long-distance trails that I have stitched together for the hiker enthusiast to experience 7 countries in the Western Balkans in one go. These established trails are called Via Dinarica, Peaks of Balkans, and High Scardus. Altogether they make up over 965 miles of hiking in Slovenia, Croatia, Bosnia & Herzegovina, Montenegro, Kosovo, North Macedonia, and Albania. I personally walked 450 miles of it. The Illyrian Way is also a mental journey of discovering culture from the comfort of your own home through this book. It depicts a unique cultural blend of West and East, of Christianity and Islam, of communism and democracy, and of various ethnic identities, the larger two being Slavic and Albanian, that have shaped the region. It is so much more than a place you may associate with corruption, poverty, and conflict, due to mainstream media often focusing their reporting on grief rather than celebratory human stories. For me, The Illyrian Way is a spiritual journey , a pilgrimage into my own heritage. One in which I embarked on out of personal grief, history, and fear but that left me feeling hopeful, proud, and joyful. Read more... VIA DINARICA is ~1,000 km or ~620 mi trail system in the Dinaric Alps or Dinarides. The Dinarides are named after Mount Dinara (1,831 m), a prominent peak in the center of the mountain range on the border with the Dalmatian part of Croatia and Bosnia and Herzegovina. The trail begins in Razdrto at the foot of the Nanos plateau in Slovenia, and roughly follows the Croatian mountains of Velika Kapela, Velebit and Dinara. In Bosnia and Herzegovina, the trail passes through the Hercegovina region, and then through the mountains of Central Montenegro. The route ends in the Valbona valley in the Albanian Alps in Northern Albania. PEAKS OF BALKANS is a ~192 km or ~120 mi trail system in the Accursed Mountain Range, the southernmost subrange of the 1,000-kilometer-long Dinaric Alps range (Dinarides). The Accursed Mountains (in Albanian: Bjeshkët e Nëmuna; in Serbo-Croatian: Проклетије, Prokletije; both translated as "Cursed Mountains"), also known as the Albanian Alps (Albanian: Alpet Shqiptare), are a mountain group in the western part of the Balkans. The official trail extends from northeast Albania to southern Kosovo and northeastern Montenegro. It does not include the other half of Accursed Mountain Range in northwest Albania, nor the Sharr or Korab Mountain Ranges in Albania, Kosovo, and Macedonia. HIGH SCARDUS trail is a ~362 km or ~225 mi trail system which leads through the untouched mountain world of the Western Balkan countries of Kosovo, Albania, and Northern Macedonia. The start point is in Staro Selo in North Macedonia and the end point is in Sveti Naum at Ohrid Lake also in North Macedonia. When hiking the High Scardus Trail you cross the mountain ranges of Sharr, Korab, Deshat, Jablanica and Galichica - one more beautiful than the other. The best time to hike the Trail is from mid of June to Mid of October. The sea level stretches from 700m to 2.764m - so a certain basic physical condition is needed - especially when hiking the longest stage with 8 hours and a length of 26km (stage 8 "Brod - Radika") but boy, is it worth it! The longest stage by altitude meters is stage 10 ("Strezimir - Radomire") with 300m up and 1.600m down (you cannot miss this one either). Below is a journey that combines VIA DINARICA & PEAKS OF BALKANS & HIGH SCARDUS trails and includes official and unofficial trails. A portion of the VIA DINARICA official trail overlaps with the PEAKS OF BALKANS official trail. Th e northwest Albanian region of the Accursed Mountains (Malësia e Madhe region) is NOT part of PEAKS OF BALKANS official trail today; however, it is well marked and is not something you should skip, as it will offer you complete authenticity . Trails along the Sharr Mountain Range and Korab Mountain Range are part of the High Scardus trail . They are not part of VIA DINARICA because these mountain ranges are not part of the Dinaric mountain range. The Sharr Mountain system is about 80 km or 50 mi long and 10–20 km or 6–12 mi wide and does NOT have an official trail system. The Korab Mountain system stretches over 40 km or 25 mi and does NOT have an official trail system. These mountain ranges offer the best cheese in the Balkans, are arguably the world and similar can be said about the views and the trails. Remote, raw, barely explored, but the natives are friendly and will give you a wonderful experience, every step of the way. Our journey across the PEAKS OF BALKANS Slovenia/Slovenija Lake Bohinj Mt. Vogel Lake Bled Mt. Triglav Mt. Viševnik Mt. Snežnik Cro atia/Hrvatska R isnjak National Park Mt. Risnjak Northern Velebit Premužić Trail Middle Velebit Split Senj Opatija Pag Island - Star Novalja Bosnia & Herzegovina/ Bosnia i Hercegovina B lidinje National Park Jablanica Mostar Sarajevo Umoljani & Lukomir Sutjeska National Park Montenegro/Crna Gora Durmitor Mo untain s Prokeletije Mountain Range and National Park -Babino Polje - Plav - Mt. Talijanka (Maja e Vajushës) - Grebaj - Karafili Peak - Vusanje - Kolata Peak Kosovo/Kosova Pejë Accursed Mountain Rang e and Bjeshkët e Nëmuna National Park - Maja Hajlës (Hajla Peak) - Gjeravica Peak - Marijash Peak - Guri Kuq Peak Prishtinë Prizren High Scardus Trail - Sharr Mountain Range and National Park - Korab Mountain Range Macedonia/Makedonija Sharr Mountain Range Ma vrovo National Park Jance and Galicnik Korab Mountain Range A lbania/Shqipëria Kora b Mountain Range Korab-Koritnik National Park Theth and Valbona National Parks Accursed Mountain Range - Maja e Harapit (Arapi Peak) - Vuk ël - Tamarë - Vërmosh - Lepushë - Bogë - G rykë e Lugjeve - Theth - Maja Jezercës (Jezerca Peak) - Çerem - Dobërdol Bogë Shkodër Lake Shkodër Tiranë THE ILLYRIAN WAY DAILY ITINERARY Start Now EC ME LEZET! Peaks of Balkans & High Scardus Trails along the Accursed, Sharr, and Korab Mountain Ranges spanning Montenegro, Albania, Kosovo, and North Macedonia Accursed Mountain Range Accursed Mountains (Bjeshkët e Nëmuna in Albanian and Prokletije in Serbo-Croatian), also known as the Albanian Alps, are a mountain group in the western part of the Balkans that are the southernmost part of the Dinaric Alps. Maja Jezercë, standing at 2,694 m (8,839 ft), is the highest point of the Accursed Mountains and of all Dinaric Alps, and the fifth highest peak in Albania. Accursed Mountain range extends from northern Albania (Malësia e Madhe, Theth National Park, and Valbonë Valley National Park) to southern Kosovo (Bjeshkët e Nëmuna National Park) and northeastern Montenegro (Prokletije National Park). They are ethnographically and sociologically diverse with many tribes living in the region as sheep herders; primarily, Hoti, Kelmendi, Shkreli, Kastrati, Gruda, Dukagjini, Shala, Shoshi, Nikaj, Krasniqi, Gashi, Kuci and Rugova. It includes the highest mountain in Montenegro and second highest in Kosovo. - Zla Kolata (2,534 m or 8,314 ft) part of accursed mountain range - Gjeravica (2,656 m or 8,714 ft) part of accursed mountain range Accursed mountains are world renowned for its dense old growth forests and high biodiversity. The range was formed by the folding resulting from the collision of the African and Eurasian plates. After the Alps, these mountains are the most glaciated in Europe south of the Scandinavian ice sheet. They have very steep limestone slopes with abundant karst features. Its engulfed by active glaciers, glacier lakes, rivers, waterfalls, karst caverns, protected wetlands, wildcat, lynx, fox, deer, boar, wolves, chamois, falcons, brown bears, partridge, owls golden eagles, ancient black pine, hundreds of medicinal herbs, blue grass, glacial flora, beech, fir, maple, spruce, Petasites doerfleri is only found on the Jezerca peaks, and the Albanian lily Lilium albanicum and Viola ducagjinica are only found at the top of the Maja Radohimës slope, and last but not least, t he Accursed Mountains are also the only European area where the Tertiary relic Forsythia europaea grow. Fun Fact: Albania has 42 mountains that are 2,000m or 6,000ft and above . Sharr Mountain Range Sharr Mountains (Malet e Sharrit in Albanian) is a mountain range extending from southern Kosovo to northeastern Albania to northwestern North Macedonia. The sections in Albania, Kosovo, and North Macedonia are national parks (Korab-Koritnik National Park in Albania, Mavrovo National Park in Macedonia, and Sharr Mountains National Park in Kosovo). These mountains are among the highest on the Balkans, with ~30 peaks higher than 2,500 m or 8,202 ft and 70 above the 2,000 m or 6,600 ft. There are 70 glacial lakes along the range. The dog breed Šarplaninac (aka Illyrian dog) comes from this area. Sharr Mountain Range is NOT part of the Dinaric Alp system and therefore not part of the VIA DIN ARICA Trail but part of the High Scardus Trail. Count on this trail to deliver arguably the best cheese you have tasted in your life - the Sharr Cheese. Korab Mountain Range Southwest of Sharr mountains, Korab Mountain Range is a mountain range around the border triangle of Albania, North Macedonia and Kosovo. It’s across three national parks (Korab-Koritnik National Park in Albania, Mavrovo National Park in Macedonia, and Sharr Mountains National Park in Kosovo). Great Korab or simply Korab peak stands at 2,764 m or 9,068 ft and is the highest peak in Albania, Kosovo, and North Macedonia. A kind of double peak, that of Korab II is about 150 m or 160 yds northwest of the peak within the Albanian territory. On the same ridge are two other peaks rising over 2,700 meters or 8,900 ft: Shulani i Radomirës and Small Korab or Korab III. Korab-gate (Albanian: Maja e Portës së Korabit; Macedonian: Korapska Mala vrata) is another peak about 2 km or 1 mi to the southwest. A few hundred meters south is another peak, Maja e Moravës. Fun Fact: Korab is the highest mountain in Albania and the fourth-highest mountain located entirely in the Balkan Peninsula, standing at 2,764 meters or 9,068 feet. The official trail systems extend primarily from northeast Albania to southern Kosovo and northeastern Montenegro. It does not include the other half of Accursed Mountain Range in northwest Albania, nor the Sharr or Korab Mountain Ranges in Albania, Kosovo, and Macedonia. The information above is to promote the official extension of the current trail to include ther half of Accursed Mountain Range in northwest Albania, the Sharr and Korab Mountain Ranges in Albania, Kosovo, and Macedonia. List of top 60 Accursed peaks Maja Jezercë (2,694 m or 8,839 ft; in Albania) Gjeravica (2,656 m or 8,714 ft; in Koso vo) Maja Grykat e Hapëta (2,625 m or 8,612 ft; in Albania) Maja e Radohimës (2,570 m or 8,432 ft; in Albania) Maja e Popljuces (2,569 m or 8,428 ft; in Albania) Maja Briaset (2,567 m or 8,422 ft; in Albania) Maja e Hekurave (2,561 m or 8,402 ft; in Albania) Rodi e Kollatës (2,556 m or 8,386 ft; in Albania) Maja e Shënikut (2,554 m or 8,379 ft; in Albania) Maja Tat (2,543 m or 8,343 ft; in Albania) Gusan (2,539 m or 8,330 ft; in Albania and Kosovo) Zla Kolata/Kollata e Keqe (2,534 m or 8,314 ft; in Albania and Montenegro) Marijaš/Marijash (2,533 m or 8,310 ft; in Kosovo) Dobra Kolata/Kolata e Mirë (2,524 m or 8,281 ft; in Albania and Montenegro) Rosni Vrh/Maja e Rosit (2,524 m or 8,281 ft; in Montenegro) Žuti kamen/Guri i Kuq (2,522 m or 8,274 ft; in Kosovo) Maja Visens (2,517 m or 8,258 ft; in Albania) Maja Kokervhake (2,508 m or 8,228 ft; in Albania) Rops/Maja e Ropës (2,502 m or 8,209 ft; in Kosovo) Maja Shkurt (2,499 m or 8,199 ft; in Albania) Maja Reshkullit (2,496 m or 8,189 ft; in Albania) Maja e Malësores (2,490 m or 8,169 ft; in Albania) Karanfili (Veliki Vrh, Kremeni Vrh, Maja Gurt e Zjarmit) (2,490 m or 8,169 ft; in Montenegr o) Maja e Ragamit (2,472 m or 8,110 ft; in Albania) Maja Bojs (2,461 m or 8,074 ft; in Albania) Koprivnik/Kopranik (2,460 m or 8,071 ft; in Kosovo) Maja Vukoces (2,450 m or 8,038 ft; in Albania) Veternik (2,410 m or 7,907 ft; in Albania) Shkëlzen (2,407 m or 7,897 ft; in Albania) Maja e Thatë (2,406 m or 7,894 ft; in Albania) Pasji Peak (2,405 m or 7,890 ft; in Kosovo and Montenegro) Maja Bogiçaj (2,404 m or 7,887 ft; in Albania and Kosovo) Hajla (2,403 m or 7,884 ft; in Kosovo and Montenegro) Rusulija (2,382 m or 7,815 ft) Streoc (2,377 m or 7,799 ft) Tromeđa (2,366 m or 7,762 ft) Žljeb (2,365 m or 7,759 ft) Maja e Kakisë (2,360 m or 7,743 ft) Liqenat (2,341 m or 7,680 ft) Rrasa e Zogut (2,305 m or 7,562 ft) Hajla e Vëranocit (2,281 m or 7,484 ft) Junik (2,280 m or 7,480 ft) Maja Stogut (2,246 m or 7,369 ft; in Albania) Maja e Elbunit (2,231 m or 7,320 ft) Deçan Mountain (2,200 m or 7,218 ft) Maja Harapit (2,218 m or 7,277 ft) Maja Trojan (2,190 m or 7,185 ft) Pogled (2,155 m or 7,070 ft) Maja Dramadol (2,120 m or 6,955 ft) Beleg (2,102 m or 6,896 ft) Maja e Ershellit (2,067 m or 6,781 ft) Maja e Vjelakut (2,014 m or 6,608 ft) Hajla e Shkrelit (2,011 m or 6,598 ft) Maja e Madhe (2,011 m or 6,598 ft) Maja e Grebenit (1,864 m or 6,115 ft) Lice Mountain (1,799 m or 5,902 ft) Maja e Veleçikut (1,725 m or 5,659 ft) List of top 30 Sharr peaks Titov Vrv (2,747 m or 9,012 ft) Mal Turčin (2,707 m or 8,881 ft) Bakardan (2,704 m or 8,871 ft) Borislavec (2,675 m or 8,776 ft) Velika Rudoka (2,660 m or 8,727 ft) Bistra – east summit (Peskovi) (2,651 m or 8,698 ft) Bistra – west summit (2,641 m or 8,665 ft) Small Rudoka (2,629 m or 8,625 ft) Džini Beg (2,610 m or 8,563 ft) Lake Peak (2,604 m or 8,543 ft) Karabunar (2,600 m or 8,530 ft) White Lake Peak (2,590 m or 8,497 ft) Maja e zezë (2,585 m or 8,481 ft) Big Vraca (2,582 m or 8,471 ft) Guzhbaba (2,582 m or 8,471 ft) Isa Aga (2,555 m or 8,383 ft) Black Peak (2,536 m or 8,320 ft) Kobilica (2,528 m or 8,294 ft) Piribeg (2,524 m or 8,281 ft) Ljuboten (2,498 m or 8,196 ft) Maja Livadh (2,497 m or 8,192 ft) Zallina (2,493 m or 8,179 ft) Small Vraca (2,483 m or 8,146 ft) Kara Nikolla (2,409 m or 7,904 ft) Maja Koritnik (2,393 m or 7,851 ft) Tumba Peak (2,346 m or 7,697 ft) Gemitash (2,183 m or 7,162 ft) Kalabak (2,174 m or 7,133 ft) Crnkamenska Kula (2,117 m or 6,946 ft) Šerupa (2,092 m or 6,864 ft) tri-point List of Korab peaks Great Korab or Korab (2,764 m or 9,068 ft) Korab II (2,751 m or 9,026 ft) Shulani i Radomirës (2,716 m or 8,911 ft) Small Korab or Korab III (2,683 m or 8,802 ft) Korab-gate (2,727 m or 8,947 ft) Maja e Moravës (2,718 m or 8,917 ft) Daorson - capital of the Illyrian tribe Daorsa 300 to 50 BC Ošanjići Capturing beauty through unique perspectives A creative portfolio dedicated to showcasing the beauty of Albanians through photography. Click here to start on the visual journey. Capturing beauty through unique perspectives A collective of researchers from different generations, ethnicities, and backgrounds in Kosovo. OHI's main activity is its publicly available and researchable multilingual digital archive that presents life stories of people from varying angles. Albanians have a long and unique relationships with oral history. Curiosity may take you on a lifetime journey peeling the onion of intergenerational transnational memory one layer at a time. Capturing beauty through unique perspectives Balkanism is a dynamic digital platform and publication focused on Balkan identity, history, culture, diaspora experiences, and social rights issues.

Be The Exception Be The Exception Be The Exception Be The Exception Reach out if interested

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?

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.

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!

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.