... Central to the floor together. This is a food blog. All texts and photos revolve around food. I

... Central to the floor together. This is a food blog. All texts and photos revolve around food. Its cultivation, mizuya procurement, production and enjoyment. Emphasis is genuinely pure and delicious mizuya kodutoidul, REAL food. If you feel that you've come to the right place, then welcome, let us enjoy together!
The abundant experiences for the new year! A year after being a lot of great moments to remember. I put some of your posts in a row here Highlight 's last year, which is just like that. Beautiful, happy and memorable. And still only in my own little tip when viewed from the aspect of the center. Still, before I review every post wonder if you still need to write this or that and now this post in particular, that by this time, or at all interested in doing what I do, and editing. And then there is always helpful Piret said the golden words, which point was that in the beginning. Think about what you started blogging. First of all, it's your own diary and chronicle. And that's it! In fact, it would be the highlights of each of these moments deserve a separate blog post. Since I did not get the point, whether they are here too, at least now stacked in a row. This right here is certainly not in the summary. Although a very large extent, so now is not the only food around the swing with my life. In the summer my oldest son went to the army. Our country house in the yard became a greenhouse, which were completed in the summer of my first home-grown tomatoes and cucumbers (well, it is again the subject of food). We organized a summer country house with friends, fresh potato festival (hmm, again, the food in the game). In autumn, the woods mushrooms megalt. All that happened was not just pure joy. Gone also was the year of my life so far the saddest times when I had to finally say goodbye to his father. Sadness is going slowly over an empty place in my soul remains. That it is still toidublogiga, moments and events are selected on the subject of food, but not only. For myself it would be odd to write books. Similarly, it would be questionable to arrange cookery courses in cookery club or to shoot up a series of step-by-step cooking just for myself. It may sound like a cliché, but still: a shared pleasure mizuya and a shared mizuya fascination is higher. All of these events described herein relates to a number of other people who are important to me in different ways, or cute, or both. Thank you for the last year and to those who, despite last year's mizuya sparse graphs appear in the posts here, however, are still going on, either in search of recipes, stories, reading or just watching images. The new year is still on, more! Again and only the best!
****************** ISOLDE. Picnic in the form of fish. Black currant magic. Kräftskiva or vähjapidu Orjaku port. Silver Fish fish. Kalana port suveresto. Kärdla cafeteria times in Hiiumaa have already multi-year tradition. On this occasion, we own any of the cafe cafes within a day or a pop-up to restoga not intervened, as the two previous years. Terrible was nice to have nonetheless.
****************** KIHNU. How do we accidentally Kihnu food we carried out training and ground lamb baked with Kihnu. Violin Festival. For the first time in my life: Surströmming! Midsummer's totally prisoner of Kihnu as impaired was agreed that the next visit will be in October, violin festival times. Capsular Violin Festival is held every year on the first weekend of October, and is a tribute to the violinist Kihnu. In addition to many other folk concerts will introduce and promote events, including workshops Kihnu kitchen. Midsummer's thinking that loom in your mind a stormy and windy, bare and dark ash, heat from a fireplace, a real autumn romance. Autumn romance though, and was not a little, but we enjoyed it a completely different side. Happened to be one of the last warm autumn, still no real warm October on weekends and sunny. Rowan trees red, iridescent sea, maples are just blinded by their värvikarusselliga. We were excited to participate in the workshop, after cooking lamb Kihnu - think about what a rare opportunity to see how to prepare lamb so unique cultural mizuya space, a relatively closed, and there for another matriarchal community. But as things sometimes still go its own way, somehow went so smoothly that lambaküpsetamise mizuya morning ootasidki us food enthusiasts massa berths, a hole dug in the ground and the trees burn. And the sheep. Whole carcasses. But remember advance and get started. And so we ended up Pireti Liinaga Kihnu food and training to carry out, at least the way the program was stated that this training are the Shell food. In fact, of course, it was not something Kihnu food that we did there. First, the ground meat cooked local tradition. Also, it can be assumed that the ancient islanders are not prepared lambafileest fennel and juniper berries tartar. However, it is in itself a very Kihnu sheep offered massa cover the topic and hopefully act like sheep and the entire process mizuya Kihnu at least as great excitement, surprises and intense emotions such as ourselves. Pretty Kihnu food - hot meat pies next