prejšnji teden/last week

prejšnji teden je bil kulinarično pester, zanimiv pa je bil tudi zato, ker je bil najverjetneje zadnji tako gospodinjsko sproščujoč v bližnji prihodnosti. saj je ta teden, ki pride jutri cel prazničen in že zato drugačen, bolj leteč, potovalni oz neljubljanski, polej oni ki sledi pa je … bogami pa bo res….že deloven! ja, v službo grem. čau zavod za kako leto, če pa se zvezde poklopijo, ga ne vidim še kako leto dlje, ali bolje .. pač nikoli. ampak lepo po vrsti in počasi, zato nekaj fotk iz tedna nazaj. pekla sem kruh (krušna moka, pa malo črne in še manj bele zraven, nekoliko olivnega olja in ravno prav soli) in spekla velikega soma, katerega živo oko je preskočilo na mirnega srnjaka, ki ga jezdi gospodična sveta nebesa finske ustvarjalke katje.
last week was interesting in culinary, but not only this, it was also a bit special because it was probably the last such household relaxing in the near future. as this week, that comes tomorrow, is already all holidays and that’s why is a bit different, more flying, traveling or nonljubljanish, then those who will follow will be... hard to believe but really .... working ones! yeah, i'm going to work. bye unemployment center for a year, but if the stars are one the right position, i will not see it even some year longer, or better .. never again. but first things first, so here are some photos from last week. i wanted to bake bread (from special bread flour, a little less black flour and even less white one, a little olive oil and just the right amount of salt) but made a large catfish, from which wild eye jumped on peaceful deer, that little miss holly heaven from finland artist katja is riding.

 
potem naslednji dan pa so prišli na meni sveži divji šparglji z ajdovo kašo iz spodnje hrvaške istre.

kako se jih naredi:

-          šparglje dušiš na čebuli nekje 15 minut

-          medtem kuhaš ajdovo kašo v soli in začimbah po želji

-          zmešaš oboje skupaj

-          dodaš veliko česna

-          preliješ z domačim olivnim oljem

-          posuješ še nekaj arašidov na porcijo (super popestritev okusa - pa niti ne, da bi bila ta nujna - in zelo lepa dekoracija …. jaz sem bila preveč lačna in sem na arašide pozabla).

then the next day, fresh wild asparagus from the bottom of croatian istria with buckwheat porridge came on the menu. 

how they were prepared: 

- you put asparagus and onions on oil for 15 minutes
- meanwhile, cook buckwheat porridge in salt and spices as desired
- combine both of them

- add a lot of garlic
- add some homemade olive oil
- and a few peanuts per serving (great addition to the flavor - but not, that this is necessary - and very nice decoration .... i was too hungry then so i forgot the peanuts).