Pasamo... with passion
Pasamo... with passion
I have given it a working name for an archaeological experiment. However, I honestly admit that I am not an archaeologist. I try to reliably recreate weaving, expand my knowledge, and above all develop my skills and dexterity. Several times I have found information that selvedges were woven on something like this (unfortunately I do not have a better photo): On the left is a folk bardo. Supposedly, in the place where selvedges were found in…
First, an empty fridge is sad. Second, too much food in the fridge means that someone has just returned from their family home. Third, don't try to eat too much food because you'll get bored. You should process it quickly for better storage (e.g. pasteurization). We once got a lot of home-made lamb. There was a bit of something that looked like ham, a piece from the area...
I recently learned how to bake shortbread cookies. I know, I know, it's quite simple... The fact that they came out great the first time I tried them is proof of that. After all, I had a good recipe, because it came from my mother (greetings :D). My first shortbread cookies - miraculously saved especially for the photo: A week ago I made the cookies again and they tasted even better. Now I have...
And here is my cake with dates made using the technology of ceramic sintering. Sew is an expert in this field and he taught me how to bake the cake. He hasn't taught me yet how to effectively combine flour with the rest, so yesterday he had to help me in the final stage of homogenizing the mass 🙂
As I wrote before, you can't count on posting regularly. Today, an overdue description of a good goulash, which served as a sort of cover-up after the failed one. A classic goulash in its own sauce, served with buckwheat. I was honestly surprised by the taste of the vegetables, fried at a high temperature. In the pan landed: onion, garlic, half-live rosemary, carrot, pepper, tomato... and a magic spice in...