• I’m a swimmer!

    At first we thought there is simply no chance to get Django into water. He was fearing it a bit as a pup and he wasn’t keen on it at all. Until the moment, where there was a little bit of flooding near his favourite frisbee field which created a mini – lake. I put my wellies on and tried to throw his frisbee into the pool of water, standing in the middle of it myself, so that he knew it was safe. He wasn’t sure at first but then… it was no stopping him. He loved it and has been obsessed with water ever since! This was a major…

  • Dzięcioł Drzewołupa!

    Dziś odwiedził nas dzięcioł! Skakał sobie obok stawiku, chciał się wykąpać, wskoczył na płot i szukał korników. Potem przeniósł się na wiśnię i tam już, skacząc kroczek po kroczku stukał sobie, jak to poczciwy Drzewołupa po pniu i gałązkach. Przepiękny, ubrany w czarno – białe piórka i cudny wprost czerwony berecik spędził u nas dobre pół godziny. Witamy w Domowym Zoo!

  • Pickled maple samaras

    If you haven’t tried pickled “fruit” of maple trees, you’ve got to do it next year. It’s perfect for sauces, canapés and simply ideal as an early autumn comfort food. You need: a handful of maple samaras glass or two of mineral water (depending on a jar size) bay leaf three slices of lemon teaspoon of sea salt (foto credit: Krzysztof Ziarnek) They taste like pickles mushrooms but are a little bit more spicy. Boil water with salt. Cool it down to room temperature. Place samaras at the bottom of the jar, add lemon, bay leaf and fill with water (not to the full, 3/4 will absolutely do it). Jeśli…

  • Idzie nowe!

    Jarmuż rośnie, buraczki wschodzą pięknie, rzodkieweczkę szlag trafił, ale to nam wcale nie psuje nastroju, bo marchewki i pasternak go poprawiły wyglądając jak te lale. Jest dobrze!

  • Tęcza kolorów!

    Dziś Dzień Dziecka, więc cieszę się, jak dziecko właśnie cudownie słonecznym i pięknym dniem. Rododendron zakwitł przecudownie, lawenda pachnie oszałamiająco, hibiskus wypuszcza pączki, bąki, motyle i pszczoły latają wszędzie, jak w ulu. RAJ, ludzie, RAJ!!!  

  • Greenhouse Zenhouse

    Ok, let’s face it. We didn’t get the greenhouse just to grow the veggies there, oh no. No! We got it, so we could WATCH the veggies grow. And if you want to watch your plants, fruit and beg grow, the best way to do it is to make it all “zen”. Paul got me an olive tree (giant, gorgeous one!), I got myself some shelves and sorted! Time for relax now 🙂

  • Fermented barszcz for anaemia

    I cured my anaemia with drinking  1/3 of a glass of fermented beetroot juice (barszcz) on empty stomach each morning for 3 months. I tried molasses with lemon juice (also a great remedy) but barszcz seemed to work much faster. Its garlicky taste is heavenly, although for many it may be way too strong. My husband finds it too challenging:-) All you need is: 4 beetroots (washed and chopped into pieces) 3 garlic cloves (peeled) boiled water, cold a handful of mixed fresh vegetables: carrots, parsley and celeriac root crust of brown bread (cut it off one slice) a few straws of thyme, basil and dill pinch of salt bigger…

  • Onion syrup for cold

    I have a very low immune system – I’m also low on iron and haemoglobin.  I catch almost everything – from colds to flus, from skin infection, sinusitis and tonsillitis to nasty and very painful coldsores which take weeks to heal. Enough to say – I am ill most of the time. Well..enough. I feel like going to doctors is pointless as I’m gonna get mainly antibiotics or something chemical to suppress the symptoms but not to address the cause. I decided to take matters in my own hands, do research and simply heal myself.  To get rid of my nasty cold that has been making me feel really unwell…

  • Sweet potato and red lentil curry

    Absolutely delicious and cleansing! Very warming, especially in those April/ May rainy days when the weather is unsure if it’s winter or spring. Warms the belly, heals the soul. Feeds 6, so if it’s too much, you can always freeze it. 500 grams of red lentils, rinsed 2 handfuls of spinach 1 big sweet potato, chopped 2 heap spoons of mild curry powder 1 heap spoon of hot curry powder 1 tub of tomato puree salt and pepper to taste half cup of oat milk Mix everything together, let it boil and simmer for about 1.5 hrs. You can serve it with basmati rise or on its own. Enjoy! Bardzo…

  • Empty already…

    Before I knew it, they’d flown away… I only discovered this nest by sheer coincidence. This means the blackbird family HAD their young indeed and why oh why was I worried and so disappointed that they decided not to have the offspring. They tricked me big time! 1:0 to blackbirds, I shall say.

  • Greenhouse is ready!

    YEAH! Time for some home grown fruit and veg and lots of heeeeeeeerbs! The wind didn’t allow us to put it up in one day, so we had to leave it half-build for a day to finish it up yesterday. Paul did a great job, honestly. I can’t wait for this greenhouse to be full of delicious stuff. It’s the perfect time to plant and watch it all grow. Czas na owoce, warzywa i zioła! Szklarenka już stoi. Tak wiało, że nie mogliśmy jej postawić w jeden dzień (trzeba było dosłownie przeczekać całą sobotę), ale dzięki determinacji mojego cudownego męża, jest! W końcu jest! Już nie mogę się doczekać na…

  • Jabłoń kwitnie

    Jabłuszka do tej pory zawsze były malutkie i niezwykle kwaśne, ale zastanawiam się, czy nie mogłabym ich zalać syropem, bo są miniaturowe i naprawdę fikuśne. Zobaczymy, czy drzewko w tym roku obrodzi i czy będzie miało owoce. Pszczoły były, więc jeszcze jest nadzieja…

  • This tongue!

    My boy is growing up and getting more and more handsome each day. He is such a sweet, caring and soft soul, my Goodness! His jumps are getting higher and higher and sometimes I worry if he’s going to injure himself by accident doing one of his somersaults. Frisbee is his obsession – he gets so excited by chasing “this flat pancake” as my dad poetically puts it 😀

  • Fermented health

    White cabbage with dill, cumin and parsley; red cabbage with daikon and last but not least carrots with fresh ginger – done! I allowed it to ferment only for 4 days reaching crispy and mild taste. Beautiful! It is a massive immune booster and my essential every day snack. I used sea salt- a handful for one medium (shredded) cabbage, waited until the cabbage starts to “bleed” added a glass of boiled, lukewarm water (one glass per cabbage) mixed it well and put into jars, cover with a piece of cabbage leaf before putting the lid on. Remember not to close the jars as the fermented cabbage will expand –…