Strength lies in its simplicity

The sun, greenery, smells. I read about the orchards and meadows. I watch the flowers in the gardens and see photographs of roadside shrines. I read about how even the foxes enjoy the sweetness of a cherry, birch groves, and noise. In meadows, crickets are singing in groups as you hear in songs. ... Yes, I'm glad that I have something to feed the childhood memories with. Again, run until I see the edge of the forest, through the field, among the poppies, cornflowers and camomile - far to the edge of the forest. I feel the wind in my hair and the smell of life. In grandmother's garden where the red ants bite me, I still smell, until I nearly faint. I smell the large flowers,heavy with scent,large flowers of  peony. The most beautiful. I eat fried eggs, potatoes, and cold borscht. Simple, beautiful life. Living with the rhythm of nature. Counting time through sunrise and sunset. Incomprehensible power. The enormous power. I drink from this source.

 Cold borscht

 1 bunch of radishes

 1 bunch of beetroot

 1 bunch of chives
1 bunch of dill

 2 cloves of garlic

 3 medium cucumbers 

 32 oz of kefir

 juice of 1/2 lemon 

 salt and pepper

    
    Peel the beets with stems, cover with water, and cook until tender and season with lemon juice. Wash radishes and chives and toss into the blender. Add minced garlic and pour kefir, peel cucumber  and cut into smaller pieces, add the remaining vegetables and blend together. Cool down. Mix the beets with the stock and combine with other vegetables. Season with salt and pepper. Serve very cold. This is the version for the lazy people, you can wipe off all the vegetables on the vegetable grater  and combine with kefir and beetroot stock :)

Oh! How Green!

I live in a shady meadow

 under the birch 

which is whispering to me at dawn 

melancholy...

Scrambled eggs with asparagus

eggs, asparagus, Parmesan cheese, olive oil, salt and pepper
quantities can be used of your discretion :)
Wash asparagus, cut off the ends and place on a baking sheet. Pour olive oil,season lightly and sprinkle with grated cheese and bake in temp.350 degrees 15 min. Fry scrambled eggs and serve with asparagus.

Cream of asparagus soup

2 bunches of asparagus

2 large onions

2 cups vegetable stock

salt and pepper

glass of white wine

50 ml. heavy cream

4 potatoes

clove of garlic

grated Parmesan cheese for sprinkling

Wash the asparagus, cut off the hardened ends and throw it out. Then cut in pieces and save some upper pieces for later. Pour broth into a pot and when it boils throw to the broth, chop potatoes and asparagus. Garlic and onion stew on a spoon of olive oil in a pan then add to soup.Boil one minute and season with salt and pepper, pour white wine and heavy cream. When the soup has cooled, mix for a puree. Blanch upper pieces of asparagus (thrown into boiling water for a minute then drain off and toss into a bowl of ice water) and serve with soup. My asparagus disappeared mysteriously before I could do a photo..After that I heard - "this is about salad you are talking about?". So exactly a "salad" here takes on an entirely different matter :) Enjoy!

All about yellow

 

Advocaat
12 egg yolks
1 1/2 cup sugar
2 cups boiled,cool milk 
vanilla sugar

2 glasses of brandy or rectified spirit (96%) 
Beat egg yolks with the sugar until it is fluff. Boil milk with vanilla sugar and cool. Slowly pour the milk into the yolks mixing continuously. Then gently pour alcohol.

Sour Cream Lemon Cake 
recipe by Dorota  mojewypieki.blox.pl




1 1/2 cup flour
1 cup sugar
4 eggs
1/2 cup sour cream
1 1/2 teaspoons baking powder
5 tablespoons lemon juice
zest of 3 lemons are open
6 tablespoons chilled butter, dissolved and
Frosting
juice of ½ lemon
half cup granulated sugar



Sift flour and baking powder , add to that  lightly beatened eggs and sugar. In a separate bowl combine cream, butter, juice and lemon zest. Combine all ingredients together. Pour into mold and bake at 175 degrees about 40 minutes.