torek, 22. april 2014

ponedeljek, 21. april 2014

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To je torej začetek hotela za žužke, ki nam vsem da toliko veselja in smeha. Padajo štosi glede rezervacij, cen apartmajev in celo slavnostnega odprtja. :)
 

Poskušala bom še naprej slediti izdelavi, vsekakor pa pokažem končni izdelek. :)

[na tej povezavi si lahko preberete nekaj več o tem]

This is just the beginning of the insect hotel which gives us all so much joy and laughter. There were many more than one question and jokes about reservations, the size of the apartments and even the opening ceremony. :)
 

I will try to keep up with work in progress and, of course, the final result. :)

nedelja, 20. april 2014

Petorčki
Quints


Domača, sveža jajca od sosedov sva obložila z deteljicami, jih ovila v stare najlonke (Dvomim sicer, da kdo ne ve, kako se to dela, a pustite mi malo veselja, da se važim*.) :)
We put a clover onto each of home-produced fresh eggs from our neighbours and wrapped them in pieces of old tights …

… in jih dala v vodo, v kateri so se (že za pred tem kar nekaj sosedskih rund barvanja pirhov) namakali čebulni olupki. Jaja, saj vem, seveda sva potunkala cele, ampak morala sem jih slikati malo pred tem, ker … khm … je bilo smešno, no! :)
… then we put them in water with red onion skins. Of course, we dipped them completely as you suppose to, but I had to take a photo at this point, because … khm … well, it was funny! :)

*Pa saj ne morem verjeti, da sva končno zares enkrat naredila tiste prave dobre stare pirhe, barvane v čebulnih olupkih! (Pa ne, da jih nisva zaradi neznanja, ampak potuhe, ker jih tako ali tako vedno dobiva z vseh koncev.) Naša babi jih je vedno delala take in še vedno so mi, takoj za njimi pa teranovi, najlepši.
I just can’t believe that we have finally made these traditional Slovenian Easter eggs, or pirhi, as we most commonly call them. We have talked about doing it for many years, but never realized (I suppose it's because we always get them from others). My grandma used to make it this way; in fact, I believe these kind are still most popular here these days. They are simple, natural and my favourite (followed by the teran ones).

sobota, 19. april 2014

petek, 18. april 2014

Kulinarična naključja
Culinary coincidences


Prejšnjo soboto je bila Ljubljana kljub svežemu jutru spet zelo spomladansko živahna.
Despite quite chilly weather, Ljubljana was again very spring-inspired and lively the previous Saturday.

Podeželje je prišlo v mesto in se mu predstavilo z dišečimi dobrotami. Opazila sva tudi sireke, hecno – prej zanje, razen v kuharski knjigi, nisem slišala niti jih videla, od najine poroke naprej pa, ko sva se jih odločila pripraviti za prigrizek, jih videvam povsod. :)
The countryside came to the town, as the event is called, and introduced itself with deliciously smelling goodies. We noticed sireki, an old traditional Slovenian snack of which, except from one of my cooking books, I had not heard, nor did I see it anywhere before, but funny, after our wedding, where we decided to make them for the reception, I notice them everywhere. :)

V prestolnico se je hkrati prišla predstavit tudi Bosna, predvsem s svojo kulinariko, tudi baklavo (ki jo je Miro naredil dan kasneje - če verjamete ali ne, heh, tak plan je bil skovan že preden jo je videl na sejmu; bilo pa je lepo naključje), na statvah pa je nastajal čudovit bosanski ćilim.
At the same time, Bosnia came to our capital to introduce itself in the square nearby. They offered some traditional Bosnian food, like baklava (which Miro made the day after - if you believe it or not, heh, this was planned even before he saw it in the fair; but it was a nice coincidence), and there were some gorgeous Bosnian kilims exhibited and one in making.

četrtek, 17. april 2014

Nikoli preveč
Never too much



Miro je včeraj rekel, da se je nekje ob poti skoraj ustavil, da bi fotografiral in mi poslal to krasno nebesno dogajanje, pa si je premislil, ker da je bilo že kar preveč kičasto.

No, jaz sem ga posnela, ker – kar se pokrajin tam gori nad nami tiče, ni zame kiča nikoli preveč. :)

Miro said he almost stopped by the road to photograph and send me the gorgeous happening in the sky yesterday, but he changed his mind, thinking it was already too kitschy.


Well, I did photographed it, because – when talking about the landscapes above us, there simply cannot be too much kitsch, if you ask me. :)

sreda, 16. april 2014

Žuž-hotel
Bug-hotel



Starša sta prosila soseda za nekaj lesa (posledica tega) in oči zdaj vneto izdeluje hotel za žužke, ki se ga je želel lotiti že nekaj časa, po tem ko jih je kar nekaj videl na več koncih in o njih bral v revijah.

My parents asked a neighbour for some wood (the result of this) and my dad is now doing an insect’s hotel, as he wanted for quite some time after seeing it in a few places and reading about it in some magazines.

torek, 15. april 2014

Mesec male trave
Month of a small grass



A niso ta naša stara imena za mesece posrečena. Me spominjajo na meni tako ljuba poimenovanja ameriških staroselcev. Nekoč davno smo bili vsi Indijanci.

Old, almost forgotten, Slovenian name for April is mali traven, which means "small grass".
Aren’t these old names so much better, as they are inspired by nature.  They remind me of names of Native Americans, which I like so much. We were all Indians once.

nedelja, 13. april 2014

Aprilska baklava
April's baklava



Dnevi so prekrasni, tako značilno aprilski, zdaj dež, zdaj sonce, zdaj kofetkanje, zdaj sladko ustvarjanje.

Miro je danes naredil baklavo. Ne prvič, a je od prejšnjega, takrat res prvega, poskusa minilo že skoraj natanko eno leto. Zgrozili smo se, ko smo v enem od receptov prebrali, da mora, ko je narejena, stati 48 ur. Hm … :/


[Od moje mami smo se naučili, da je testo za take zadeve, razne zavitke in bureke, ter mlince najboljše kupovati pri Safetu Amzi.]

Days are gorgeous, so April like, now rain, then sun, now hanging out having a coffee, then sweet creating.


Miro made baklava today. It was not the first time, he has made it, but it is almost exactly one year from his previous, very successful and at that time really the first, attempt.


It was terrifying when we found out in one of the recipes that this very popular desert, which we have adopted from Bosnia when we shared the same country for a few decades, should rest for about 48 hours before serving. Hm … :/
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