• 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 –…