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.

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"