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 :)

Golden fish

Colors feed me. They tell me about the taste, which I soon begin to feel. I they wake me up.

Finally the world is colorful. Grayness is covered with flowers. I stare out the window and see the colors in the midst of passing streets. I save them for later.

The purchasing of this fish has gone very quickly. They were to be steak. Red meat. And Bloody.

But I did not make it to the meat section, because I spotted this golden trout. 

Beautiful - I thought. Can it fulfill my three wishes? I could not resist it.

Although it did  not fulfill all my wishes (as I still do not have a home in  birch grove and a few others), it was well worth it for now. Pale meat - similar to salmon pink, but very delicate, yet distinct in flavor.

Golden Trout in herbs

2 cleaned fish

sprigs of fresh thyme

sprigs of fresh rosemary

2 cloves of garlic

lemon

salt and pepper

Stuff fish with herbs and garlic,  sprinkle the fish to leave on top. Season with salt and pepper and drizzle with lemon.Place fish on a greased baking sheet with olive oil. Bake for  about 30 minutes at 180 degrees. I served it with red boiled potatoes and salad with carrot and cucumber.

And you called me a meadow ..

. Run barefoot through the grass, and the dew.

  Squint your eyes at the sky.

  Placing my ear to the ground.

Listen. It's the symphony of grass.

  Hold your breath in awe.

  The Intoxicating scent drives me mad.

 The bottom.

  I want to go there.

Come with me.

There is nothing like a day off in the middle of the week. Sunny day. In the town's park  I spread my blanket on the grass and I take my time. I count the clouds and birds.

Today's proposal is a light lunch, for which preparation does not take much time to not interrupt  sweet idleness.

Chicken curry in a sauce of leeks with couscous

4 chicken thighs

2 leeks

1 onion

1 clove of garlic

1 teaspoon curry powder

3 teaspoons of corn starch (or flour) to thicken the sauce.

salt

1 cup vegetable broth.

handful of dill

Legs washed, peeled and put into the pot. Pour broth, add the curry. Cook for about half an hour until the meat is tender, then remove from broth and set aside. At the same time on a spoon of oil, fry chopped onions, garlic, and leek. Add all  to the broth hand simmer for about 10 minutes. Season with salt. You can thicken the sauce by adding corn starch. At the end, insert previously cooked meat and add dill. Steamed couscous served with meat.

A knocking at my window from a beautiful spring storm

Rainy, foggy, May ... I am caught in my kitchen and the stove heats up like a cat. I watch the trees change ...

For lunch  I suggest spicy beef stew with buckwheat groats, braised bok choy with garlic and carrot muffins.
 Approved by the family. I'm working!

Beef stew with chili papers

500g beef
2 large onions
3 chillies
2 cloves of garlic
oil
salt
bay leaf
allspice
sour cream
Wash meat and cut. In a pan fry in olive oil tablespoon of chopped garlic and onion in a pan.
Remove the onions from the pan, add a tablespoon of olive oil and briefly fry the meat,and then place it to a  saucepan, add water, add all spices and bay leaf and cook on low heat stirring occasionally, for about 40 minutes. Chop peppers and add to meat and cook for another 15 minutes. The advent of pre-prepared to add the onion and garlic. Boil one minute, season to taste and cream. I serve the stew with cooked buckwheat.

Bok choy with garlic

8 baby bok choy 

2 cloves of garlic
oil
salt
pepper
  Wash the vegetables , dry, and cut in half. Pour olive oil in a frying pan and toss cut vegetables  into slices of garlic. Fry for a minute then toss the cabbage in and simmer for 3-5 minutes, do not put it in for too long, so it can still be crunchy.

Carrot muffins

It is a simple recipe for carrot cake. My favorite. Today I baked them in muffin form.


3 cups finely grated carrots on a grater
2 cups flour
1 1/2 cup vegetable oil
2 teaspoons baking powder
1 cup sugar
4 eggs
pinch of salt
2 teaspoons of gingerbread spice
walnuts for decoration (this time I had pecans)
In a bowl, mix eggs, sugar, oil. In another bowl, combine flour, baking powder, gingerspice and salt. Then combine all products together, add the carrots and mix. Bake at 180 degrees about 30 minutes.

 Philadelphia cream cheese icing

125g cream cheese Philadelphia
100g butter
1 cup sugar
vanilla sugar
Blend all ingredients until they are smooth. If you like it very sweet you can add more sugar.

Six of mosquito filled with Lily of the Valley sauce

Today I was lucky to visit a garden. A palm-sized garden it seems, because it just looks like from my window. A comedic garden. And yet it is one of the most beautiful places in which I have ever been ...
I am filled with the smell of the brim. The scent of Lily of the Valley.

Spring air after a storm, filled with he scent of flowers. I smile to myself. May ...

Lunch is  light and full of colors.

Roast chicken breast

2 chicken breasts
carrots
4 asparagus
1/2 zucchini
mustard
orange jam
thymeWash the chicken breast thoroughly, dry it, cut, and add salt. Arrange it  so that is in a rectangle pattern. Peel the carrots and zucchini and cut them into sticks, cut off the tough ends of asparagus.Then put into a bowl that has a tablespoon of jam (I added orange)and mustard.  Stir together.Use this glaze to spread on the meat, then on the center along the long side arrange the vegetables. Gently wrap the thread and tie the roast. Spread the rest of the grease on the top of the meat, and toast with fresh thyme. Put in the refrigerator for 2 hours. Bake at 180 degrees about 35 minutes.

May salad

1 zucchini

one  yellow squash

a handful of green peas in the pod

1/2 handfuls of green peas

1/2 handfuls of broad beans

chive

Cherry Tomatoes

olive oil

salt and pepper

Zucchini and squash, cut into bars. Together with peas and broad beans steam for 3 minutes so that they are still crunchy. Chop tomatoes and chives. Mix all vegetable toast a little with olive oil.

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and for dessert ... cake made with a breeze in the moonlight :) *

Insanely fragrant Lilies of the Valley, That you would want to eat them! :)

* Excerpts from the poem J.Tuwim "Belated Nightingale"