tag:blogger.com,1999:blog-1983983098522391822024-03-14T14:29:48.834+01:00wild and 3Oleszka, fashion and cuisine freak, keen traveller and cook, chewing gum and coconut water addict, about her way of lifeOleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-198398309852239182.post-55594625493587031652014-08-20T20:10:00.000+02:002014-08-20T20:10:19.522+02:00Everybody deserves the second chance; everything, as well<div style="font-family: Georgia; font-size: 12px;">
<span style="letter-spacing: 0.0px;"><i>I don't know if anyone remembers that this blog was supposed to be about fashion. I am reminding you about that very fact because looking at some previous posts... you can probably be given an opposite impression.</i></span></div>
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<span style="letter-spacing: 0.0px;">Nie wiem czy ktoś jeszcze pamięta, ale ten blog miał być o modzie. Tak tylko przypominam, bo patrząc parę.. paręnaście postów wstecz można chyba odnieść inne wrażenie. </span></div>
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<span style="letter-spacing: 0.0px;"><i>All in all I've been externalising on my blog for so many times that I assume that another sob story shouldn't surprise anyone.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Yes, we've crossed swords with each other. Me and fashion. When? Almost a year ago insult of injury was added. Who is to blame and for what reasons? For various ones, these more or less trivial. But probably the main cause was my resentment, because in the majority of cases exploring a particular issue brings greater and deeper understanding, sometimes you even happen to get a glow of satisfaction, but in my very case fashion was becoming bigger and bigger disappointment.</i></span></div>
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<span style="letter-spacing: 0.0px;">W sumie moje uzewnętrznianie się na blogu objawia się w coraz większym nasileniu, więc kolejna łzawa historia nie powinna być dla nikogo zaskoczeniem. </span></div>
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<span style="letter-spacing: 0.0px;">Tak, pokłóciłyśmy się. Ja i moda. Kiedy? Prawie rok temu czara goryczy przelała się. Z czyjej winy, z jakich powodów? Z różnorakich, tych bardziej i mniej błahych. Jednak chyba główną przyczyną było moje rozżalenie, bo o ile w większości przypadków zgłębianie jakiegoś tematu przynosi większe zrozumienie, może nawet satysfakcję, o tyle w miarę upływu czasu moda stawała się dla mnie coraz większym rozczarowaniem. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkkjKwyBijeHUaPA7QNFffhyphenhyphenuSnvow1xESgQENseJib8Up10ysKfl_WnnOjqmxDc9Kw1T3tM7KJGmHDZ3AEZnQtPzFEp0ykdIQJ3q0hPdWHRZcOR1sgJa7bgxyEddowdJLq0vUH5k1M0/s1600/DSC00259_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkkjKwyBijeHUaPA7QNFffhyphenhyphenuSnvow1xESgQENseJib8Up10ysKfl_WnnOjqmxDc9Kw1T3tM7KJGmHDZ3AEZnQtPzFEp0ykdIQJ3q0hPdWHRZcOR1sgJa7bgxyEddowdJLq0vUH5k1M0/s1600/DSC00259_Fotor.jpg" height="640" width="425" /></a></div>
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<span style="letter-spacing: 0.0px;"><i>I like beauty. Such a moving confession, everyone does like. However, it means for everybody something else. Since my early childhood I've been sounded by countless amount of books concerning art and beauty in various contexts. On many occasions I've been given various albums with paintings or photographs. And always the same theme has cough my attention, namely - a woman. Every different, non-ideal, but interesting in her own way, according to me each expressed the beauty in a pure form.</i></span></div>
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<span style="letter-spacing: 0.0px;">Lubię piękno. Też wyznanie, każdy lubi. Jednak dla każdego znaczy ono co innego. Od małego byłam otoczona niezliczoną ilością książek poświęconych sztuce i pięknu. Na przeróżne okazje dostawałam rozmaite albumy z obrazami czy fotografiami. I zawsze moją uwagę przykuwał ten sam motyw - kobieta. Wszystkie inne, nieidealne, ale interesujące na swój sposób, każda wyrażała dla mnie piękno w czystej postaci. </span></div>
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<span style="letter-spacing: 0.0px;"><i>And I stick to this very beauty definition till now. Fashion was just the next step, because where else than in this world of vanity I could have found more beauty? If you still don't fully understand my definition of beauty, let me explain it to you shortly. It's not just a woman on her own, but her overall image. Fashion was for me a kind of art that glorifies women and put her on a pedestal. So I stepped into this mysterious world of fashion and .. yes indeed - there was a lot of beauty, but beauty which overeats pretty quickly. Because there the moment comes when a form is not sufficient any longer and you just want more. Fashion as the product can be wrapped really in a very fine, impressive way. Let us admire the package then. </i></span></div>
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<span style="letter-spacing: 0.0px;">I ta definicja piękna została mi do dziś. Moda była po prostu kolejnym etapem, bo gdzie indziej niż w tym świecie próżności mogłam znaleźć więcej piękna? Jeśli ktoś nie do końca rozumie mojego sposobu pojmowania piękna to już wyjaśniam. Nie chodzi tylko o kobietę samą w sobie, ale jej całościowy wizerunek. Moda była dla mnie czymś w rodzaju sztuki, która gloryfikuje i stawia na piedestale właśnie kobietę. Tak więc wkroczyłam w tę tajemniczą krainę jaką jest moda i... tak owszem - piękna tam było co niemiara, ale piękna, które niestety bardzo szybko się przejada. Bo przychodzi taki moment kiedy forma przestaje wystarczać i chce się czegoś więcej. A moda jako produkt daje się świetnie opakować. Podziwiajmy więc opakowanie.</span></div>
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<span style="letter-spacing: 0.0px;"><i>skirt - poprostu? (label says so), top - Forever21, shoes - Benetton, bracelet - Swarovski</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>However, I have to emphasise that fashion didn't meet my expectations, not because it is disappointing itself. I would never dare to say so. Unfortunately, I have a tendency to idealise various things and set (myself, other people, everything ...) too high standards. Therefore fashion conceived by me as a kind of sublime art had no right to defend. </i></span></div>
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<span style="letter-spacing: 0.0px;">Jednak muszę podkreślić, że moda nie spełniła moich oczekiwań nie dlatego, bo sama w sobie jest rozczarowująca. Tego nigdy nie odważyłabym się stwierdzić. Mam niestety skłonność do idealizowania różnych rzeczy i stawiania (sobie, innym, wszystkiemu...) zbyt wysokich wymagań. Dlatego moda pojmowana przeze mnie jako rodzaj wzniosłej sztuki nie miała prawa się obronić. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXPZUsJazot6heSoFdOePg6ciZKDOJD97M3leYAwPl4NgUnXTCuK4eawgUF8eocvju63OBMWjNDJAtajrNxsjN_f3nVI6by7IJZoegs5mNMOZ6v_Yk35BofcOYzUt1mYhHZt4yZSIBM8/s1600/DSC00105_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXPZUsJazot6heSoFdOePg6ciZKDOJD97M3leYAwPl4NgUnXTCuK4eawgUF8eocvju63OBMWjNDJAtajrNxsjN_f3nVI6by7IJZoegs5mNMOZ6v_Yk35BofcOYzUt1mYhHZt4yZSIBM8/s1600/DSC00105_Fotor.jpg" height="380" width="640" /></a></div>
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<span style="letter-spacing: 0.0px;"><i>But back to my argument. I had two choices: turn away from fashion forever or try to rediscover it. I've chosen the second option and I do hope I will not regret it (at least too soon). I've decided to be a part of this shallow, vain however so colourful and much promising world of fashion (because I perceive it in that way) but still and only on my terms.</i></span></div>
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<span style="letter-spacing: 0.0px;">Wracając jednak do mojej kłótni. Miałam dwa wyjścia: już na zawsze porzucić modę lub spróbować odkryć ją na nowo. Wybrałam drugą opcję i mam nadzieję, że nie będę żałować. Zdecydowałam, że chcę być częścią tego pustego, próżnego lecz jakże barwnego świata (bo tak go jednakowoż postrzegam), ale jednak na moich warunkach.</span></div>
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<span style="letter-spacing: 0px;"><i>I don't want to write too much today because I know perfectly well that if I develop a topic, the post will get naughtily too long. There are many (too many) fashion topics that are close to my heart (I would prefer them to be less numerous, I would sleep more calmly at least ;)). Therefore, next posts will be more specific and substantive. Today I only let you know that we (me and fashion) gave ourselves a second chance and we are on speaking terms. </i></span></div>
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<span style="letter-spacing: 0px;">Nie chcę się dzisiaj rozpisywać, bo wiem, że jak już rozwinę jakiś wątek to post zrobi się nieprzyzwoicie długi. A tematów modowych, które leżą mi na sercu jest zdecydowanie za dużo (naprawdę wolałabym, żeby było ich mniej, przynajmniej spałabym spokojniej ;)). Dlatego w kolejnych postach będzie bardziej konkretnie i merytorycznie. Dziś tylko daję znać, że ja i moda dałyśmy sobie drugą szansę. </span></div>
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<span style="letter-spacing: 0.0px;"><i>shorts, blazer - Pinko, top - American Apparel, bracelet - Swarovski </i></span></div>
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<span style="letter-spacing: 0.0px;"><b>Photos: </b>Asia</span></div>
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<span style="letter-spacing: 0.0px;"><b>Place:</b> An old gas board, Warsaw</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com15tag:blogger.com,1999:blog-198398309852239182.post-6975091623922278622014-05-30T21:28:00.001+02:002014-05-30T22:33:48.215+02:00Why am I a hypocrite and I don't want to be one any more<div style="font-family: Georgia; font-size: 12px;">
<span style="letter-spacing: 0.0px;"><i>People from my close friend circle know perfectly well that I have got some strict rules. The rules I follow are unbreakable, please believe me ;) In certain situations, such a blind clinging to the rules is just silly and irritating but this is my philosophy of life and I'm not going to change it. However, for some time I feel like an awful hypocrite and I want to be one no longer. Let this post be my final settlement with my not always too obedient and totally politically correct behaviour.</i> </span></div>
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<span style="letter-spacing: 0.0px;">Osoby, które znają mnie bliżej wiedzą, że mam zasady. Zasady, których nigdy nie łamię. W niektórych sytuacjach to kurczowe trzymanie się przyjętych zasad jest wręcz głupie i irytujące, ale taką mam już filozofię i na razie nie zanosi się na zmiany. Jednak od jakiegoś czasu czuję się wstrętną hipokrytką i już dłużej być nią nie chcę. Niech ten post będzie rozliczeniem z moim nie zawsze najgrzeczniejszym i całkowicie politycznie poprawnym życiem. </span></div>
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<span style="letter-spacing: 0.0px;"><i>I was writing about my food philosophy and eating habits in a very comprehensive <a href="http://wildand3.blogspot.com/2013/05/my-way-of-eating.html">post</a> almost exactly a year ago and now it is pretty hard for me to summarise it in just a couple of sentences. Of course you can say that it is only a healthy way of eating, but this statement is in no way exhaustive, it is only a kind of a pretext to reflect on this issue more profoundly. One proper diet does not exist, everyone should find their own way, and I don't deny any. My way of eating was influenced by many various factors: different people, situations, travels... It seems to me that at this point I'm very aware of my system, I know what it really needs and what it expects from me. We understand each other pretty well, get on and most of all we are able to listen to each other.</i></span></div>
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<span style="letter-spacing: 0.0px;">O swojej filozofii jedzenia pisałam prawie dokładnie rok temu w baaardzo obszernym <a href="http://wildand3.blogspot.com/2013/05/my-way-of-eating.html">poście</a> i teraz trochę trudno jest mi ją streścić w tylko paru zdaniach. Bo oczywiście można napisać, że jest to po prostu zdrowy sposób odżywiania, ale to stwierdzenie w żaden sposób nie wyczerpuje tematu, jest jedynie pewnego rodzaju pretekstem do zastanowienia się, poszukania głębiej. Nie ma jedynej właściwej diety, każdy powinien znaleźć swoją drogę, a ja żadnej nie neguję. Na moją filozofię jedzenia miało wpływ wiele czynników: różni ludzie, sytuacje, podróże... Wydaje mi się, że w tym momencie jestem bardzo świadoma swojego organizmu, wiem czego potrzebuje oraz czego ode mnie oczekuje. Rozumiemy się dobrze i co najważniejsze potrafimy siebie słuchać. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCJKJ9ia7XmDazdSa1IV7wLN2uNPWaeFzp5R6zzl1zTAK2RnElgs4I0snFUjC4PHLP5YCtRnWzTHk7g5PFsKyErtpij2L5outLckSEGuEhvf2E_-Ex4QwMI0BLJy8NXrak3X4onFrlx8/s1600/IMG_5109_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCJKJ9ia7XmDazdSa1IV7wLN2uNPWaeFzp5R6zzl1zTAK2RnElgs4I0snFUjC4PHLP5YCtRnWzTHk7g5PFsKyErtpij2L5outLckSEGuEhvf2E_-Ex4QwMI0BLJy8NXrak3X4onFrlx8/s1600/IMG_5109_Fotor.jpg" height="436" width="640" /></a></div>
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<span style="letter-spacing: 0.0px;"><i>But why do I feel like a hypocrite? I do love cooking, but looking at happy people with my dishes gives even more pleasure. But unfortunately here I often cut corners because while cooking for myself I always put in first place the value and healthiness of food, but preparing every single dish for my friends and guests I'm focused primarily on taste, using PROHIBITED products. And of course you can say that I'm exaggerating, because actually I've never sink to the level of using of ready-products, and using sugar or white flour is not a crime after all however it depends for whom). But still, I feel that my dealing was not quite right. It was a betrayal of my own beliefs. I've always wanted to promote healthy eating habits and prove that if you want to change your diet you don't need to give up the pleasure of eating. But I've disappointed, especially myself.</i></span></div>
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<span style="letter-spacing: 0.0px;">Jednak dlaczego czuję się hipokrytką? Uwielbiam gotować, ale jeszcze większą przyjemność sprawia mi dawanie poprzez moje potrawy radości innym. I niestety tu zazwyczaj szłam na skróty, bo o ile gotując dla siebie zawsze stawiam na pierwszym miejscu wartościowość i zdrowotność danej potrawy, o tyle przygotowując jakieś danie dla znajomych skupiałam się przede wszystkim na smaku, wykorzystując przy tym produkty ZAKAZANE. I oczywiście można powiedzieć, że przesadzam, bo w końcu nigdy nie zniżyłam się do poziomu korzystania z produktów gotowych, a używanie cukru czy białej mąki przecież nie jest przestępstwem. Ale jednak czuję, że moje postępowanie nie było do końca w porządku. Było zdradą własnych poglądów. Zawsze chciałam propagować zdrowe nawyki żywieniowe, pokazywać, że zmieniając swoją dietę nie trzeba wcale rezygnować z przyjemności jedzenia. A jednak zawiodłam, przede wszystkim siebie. </span></div>
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<span style="letter-spacing: 0.0px;"><i>I do not want to cook playing a double game anymore. Since this very moment I will share the recipes I find not only tasty, but also valuable. Don't worry, I'm not going to lurch from one extreme to another, sometimes I'm also planning to publish some various 'sinful' recipes ;) But since now I shall not cut corners, at last then the satisfaction is much bigger.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>For a good start these are three little modified by myself recipes from a very tasty (visually as well) application 'Whole Pantry'. I'm recommending them to you from the very deep of my heart. The solemn dinner of my Mother in her very day was a tremendous success :)</i></span></div>
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<span style="letter-spacing: 0.0px;">Nie chcę już tak dłużej gotować na dwa fronty. Od tego momentu będę się z Wami dzielić przepisami, które naprawdę uważam nie tylko za smaczne, ale i wartościowe. Bez obaw, nie zamierzam popadać w żadne skrajności, planuję także czasem publikować różne 'grzeszne' przepisy ;) Ale od tej pory nie będę już iść na łatwiznę, w końcu wtedy satysfakcja jest dużo większa. </span></div>
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<span style="letter-spacing: 0.0px;">A oto na dobry początek trzy trochę zmodyfikowane przeze mnie przepisy z bardzo smacznej (także wizualnie) aplikacji 'Whole Pantry'. Z czystym sercem mogę je polecić pod każdym względem. Uroczysta kolacja mojej Mamy w dniu jej święta była bardzo udana :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bBRdTVGBbpHM4uhKHZvvU3mHF_peNgjeeGED9qukNDRcoE_axTyiDzjDxWgtMW5AprLMNunIEu8sJ6aRX1vdu4aGfCZPiB_FdOnkEzqaRoJghFb6Mar-x1NQpm2uup_4CvcW0paQXr8/s1600/IMG_5201_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bBRdTVGBbpHM4uhKHZvvU3mHF_peNgjeeGED9qukNDRcoE_axTyiDzjDxWgtMW5AprLMNunIEu8sJ6aRX1vdu4aGfCZPiB_FdOnkEzqaRoJghFb6Mar-x1NQpm2uup_4CvcW0paQXr8/s1600/IMG_5201_Fotor.jpg" height="444" width="640" /></a></div>
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<span style="letter-spacing: 0.0px;"><b>Macadamia & Caramel Cheesecake</b></span></div>
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<span style="letter-spacing: 0.0px; text-decoration: underline;"><i>Crust</i>/ Spód </span></div>
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<span style="letter-spacing: 0.0px;"><i>150 grams sunflower seeds</i>/ 150 gram nasion słonecznika</span></div>
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<span style="letter-spacing: 0.0px;"><i>115 grams shredded coconut</i>/ 115 gram wiórków kokosowych</span></div>
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<span style="letter-spacing: 0.0px;"><i>60 mL honey</i>/ 60 mL miodu</span></div>
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<span style="letter-spacing: 0.0px;"><i>1 tablespoonful coconut oil</i>/ 1 łyżka oleju kokosowego</span></div>
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<span style="letter-spacing: 0.0px;"><i>1 pinch of sea salt</i>/ szczypta soli morskiej</span></div>
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<span style="letter-spacing: 0.0px;"><i>Grind the sunflower seeds and coconut in a blender. Add remaining ingredients and mix them gently together until mixture is coated and comes together. Flatten mixture out into an even base of a 20cm form tin. Store in fridge whilst making the filling.</i> // Mielimy nasiona słonecznika razem z wiórkami kokosowymi w blenderze. Dodajemy pozostałe składniki i miksujemy całość na gładką masę. Rozprowadzamy masę na dnie 20cm formy do ciasta tworząc spód naszego orzechowego sernika. </span></div>
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<span style="letter-spacing: 0.0px; text-decoration: underline;"><i>Filling</i>/ Nadzienie:</span><span style="letter-spacing: 0.0px;"> </span></div>
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<span style="letter-spacing: 0.0px;"><i>240 mL coconut cream</i>/ 240 mL mleczka kokosowego</span></div>
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<span style="letter-spacing: 0.0px;"><i>125 grams macadamia nuts</i>/ 125 gram orzechów makadamia </span></div>
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<span style="letter-spacing: 0.0px;"><i>100 grams hazelnuts</i>/ 100 gram orzechów laskowych </span></div>
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<span style="letter-spacing: 0.0px;"><i>120 mL coconut oil</i>/ 120 mL oleju kokosowego</span></div>
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<span style="letter-spacing: 0.0px;"><i>60 mL honey</i>/ 60 mL miodu</span></div>
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<span style="letter-spacing: 0.0px;"><i>vanilla bean</i>/ laska wanilii </span></div>
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<span style="letter-spacing: 0.0px;"><i>1 lemon, juice</i>/ sok z 1 cytryny</span></div>
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<span style="letter-spacing: 0.0px;"><i>In a blender, add the ingredients and blend until creamy texture is achieved. Pour filling on a top of crust, place in fridge whilst making the caramel.</i> // Używając blendera miksujemy wszystkie składniki do uzyskania gładkiej, kremowego masy. Wylewamy masę na gotowy spód ciasta i wkładamy do lodówki na czas przygotowywania karmelu. </span></div>
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<span style="letter-spacing: 0.0px; text-decoration: underline;"><i>Caramel Topping</i>/ Polewa karmelowa</span></div>
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<span style="letter-spacing: 0.0px;"> <i>18 pitted medjool dates</i>/ 18 daktyli bez pestek</span></div>
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<span style="letter-spacing: 0.0px;"><i>120 mL coconut cream</i>/ 120 mL mleczka kokosowego</span></div>
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<span style="letter-spacing: 0.0px;"><i>In a blender, blend dates until a paste is formed, add coconut cream and mix in a blender together. Top the cheesecake with the date sauce and some hazelnuts.</i> // Miksujemy daktylę na gładką pastę, dodajemy mleczko kokosowe i miksujemy jeszcze przez chwilę do połączenia składników. Dekorujemy nasz sernik polewą karmelową i orzechami laskowymi.</span><span style="font-family: Helvetica; font-size: 13px; letter-spacing: 0px;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZAZ0Nsu4yaqIoznWPGUlaEuYkMLrBmYLqJ89aMhRzd9Ukl_dYYLPZGkGpKkfljGs5uFugrJfEnBiupAxXVS3vJ43JUva6_pD-yzJN9orORXhTQ96mNq5hjS7i-tru0mPMCFOp9xtdW8/s1600/IMG_5123_Fotor_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZAZ0Nsu4yaqIoznWPGUlaEuYkMLrBmYLqJ89aMhRzd9Ukl_dYYLPZGkGpKkfljGs5uFugrJfEnBiupAxXVS3vJ43JUva6_pD-yzJN9orORXhTQ96mNq5hjS7i-tru0mPMCFOp9xtdW8/s1600/IMG_5123_Fotor_Fotor.jpg" height="490" width="640" /></a></div>
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<span style="letter-spacing: 0.0px;"><b>Salad with Roasted Beets</b></span></div>
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<span style="letter-spacing: 0.0px;"><i>4 medium sized beets</i>/ 4 średnie buraki </span></div>
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<span style="letter-spacing: 0.0px;"><i>75 grams rocket</i>/ 75 gram rukoli</span></div>
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<span style="letter-spacing: 0.0px;"><i>1 pear, thinly sliced</i>/ 1 cienko pokrojona gruszka</span></div>
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<span style="letter-spacing: 0.0px;"><i>100 grams pecans, roughly chopped</i>/ 100 gram grubo posiekanych orzechów pekan </span></div>
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<span style="letter-spacing: 0.0px;"><i>olive oil, balsamic vinegar, sea salt, black pepper, some lemon juice (optionally some dried herbs)</i>/ oliwa, ocet balsamiczny, sól morska, czarny pieprz, trochę soku z cytryny (ewentualnie jakieś suszone zioła) </span></div>
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<span style="letter-spacing: 0.0px; text-decoration: underline;"><i>sweet mustard dressing/</i> słodki dressing musztardowy </span></div>
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<span style="letter-spacing: 0.0px;"><i>1 tablespoonful dijon mustard</i>/ 1 łyżka musztardy dijon</span></div>
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<span style="letter-spacing: 0.0px;"><i>2 teaspoonfuls maple syrup</i>/ 2 łyżki syropu klonowego</span></div>
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<span style="letter-spacing: 0.0px;"><i>2 tablespoonfuls olive oil</i>/ 2 łyżki oliwy</span></div>
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<span style="letter-spacing: 0.0px;"><i>Add all ingredients into a small bowl and mix well to combine.</i> // Wszystkie składniki dokładnie łączymy w małej misce. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Preheat oven to 220 Celsius degrees. Prepare beets by scrubbing and washing well. Slice off the ends and cut into half. Cut each half into quarters. Place cut beets on lined baking tray, drizzle with olive oil and season with salt and pepper (optionally some dried herbs). Roast for 35 minutes. In the meantime prepare the pear. Place the thinly sliced one on a plate and drizzle it with some olive oil, balsamic vinegar and lemon juice and season with a pinch of salt and pepper. Store in fridge. Just before serving, in a large bowl, add all ingredients and toss through. Serve on plates and dress with prepared dressing. // </i>Nagrzewamy piekarnik do 220 stopni. Dokładnie myjemy i obieramy buraki. Obcinamy końce i tniemy na 8 części. Wkładamy przygotowane buraki do wyłożonego papierem do pieczenia naczynia żaroodpornego, skrapiamy oliwą i przyprawiamy szczyptą soli i pieprzu (ewentualnie suszonymi ziołami). Buraki pieczemy przez 35 minut. W międzyczasie przygotowujemy gruszkę. Wykładamy cienko pokrojoną na talerzu i skrapiamy odropiną oliwy, octu balsamicznego i soku z cytryny oraz przyprawiamy szczyptą soli i pieprzu. Wkładamy do lodówki. Tuż przed podaniem delikatnie mieszamy wszystkie składniki w dużej misce. Sałatkę podajemy na talerzu polaną przygotowanym wcześniej dressingiem.</span></div>
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<span style="letter-spacing: 0.0px;"><b>Express Chocolate Mousse</b></span></div>
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<span style="letter-spacing: 0.0px;"><i>2 large, ripe bananas</i>/ 2 duże, dojrzałe banany</span></div>
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<span style="letter-spacing: 0.0px;"><i>½ ripe avocado</i>/ ½ dojrzałego awokado</span></div>
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<span style="letter-spacing: 0.0px;"><i>30 grams cacao powder</i>/ 30 gram kakao</span></div>
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<span style="letter-spacing: 0.0px;"><i>½ teaspoonful ground cinnamon</i>/ ½ łyżeczki cynamonu</span></div>
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<span style="letter-spacing: 0.0px;"><i>1 tablespoonful maple syrup</i>/ 1 łyżka syropu klonowego</span></div>
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<span style="letter-spacing: 0.0px;"><i>1 tablespoonful orange juice</i>/ 1 łyżka soku pomarańczowego</span></div>
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<span style="letter-spacing: 0.0px;"><i>some orange peel</i>/ starta skórka pomarańczowa</span></div>
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<span style="letter-spacing: 0.0px;"><i>Add all ingredients to a blender and blend until smooth and combined. Top with nuts and orange peel if desired. </i>// Miksujemy wszystkie składniki w blenderze do uzyskania jednolitej, gładkiej konsystencji. Mus podajemy posypany posiekanymi orzechami i startą skórką pomarańczową (inne kombinacje także mile widziane :))</span></div>
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<b style="background-color: white; color: #222222; line-height: 16px;">Photos: </b><span style="background-color: white; color: #222222; line-height: 16px;">Oleszka</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com2tag:blogger.com,1999:blog-198398309852239182.post-70126476005949154052014-05-21T20:28:00.000+02:002014-05-21T23:39:01.858+02:00Florida in January<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGUYrsmvGaQYsESuqYSR0Mq_QKVtfjjn6vFgAI6FPq4Yl9jeBC6VUY6uldHxR8bnCshQRlRfjXI-xNfrxCHPzC8Qi-HWpfy0YMDca0UzkPctr2PUPxbxJ6x_K0iy4XGU35_2Fd21bDys/s1600/IMG_3677_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGUYrsmvGaQYsESuqYSR0Mq_QKVtfjjn6vFgAI6FPq4Yl9jeBC6VUY6uldHxR8bnCshQRlRfjXI-xNfrxCHPzC8Qi-HWpfy0YMDca0UzkPctr2PUPxbxJ6x_K0iy4XGU35_2Fd21bDys/s1600/IMG_3677_Fotor.jpg" height="356" width="640"></a></div>
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<span style="letter-spacing: 0.0px;"><i>After more than four months of my rehab program, I'm more than convinced that my addiction to the blogosphere is much stronger than I could even imagine and unfortunately none detoxification is able to help me. My blog and me are stuck with each other and we should at least try to live together peacefully (but in moderation of course ;)). </i></span></div>
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<span style="letter-spacing: 0.0px;">Po ponad 4-miesięcznym odwyku stwierdzam, że moje uzależnienie od blogosfery jest jednak znacznie silniejsze niż się spodziewałam i żadne tu detoksy nie pomogą. Po prostu ja i mój blog jesteśmy na siebie skazani i musimy spróbować jakoś w miarę bezkonfliktowo ze sobą żyć. </span></div>
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<span style="letter-spacing: 0.0px;"><i>At the beginning I would like to congratulate you my lovely blog on your birthday, 30 April at 11.45 p.m. you became two years old, and I didn't celebrate this very occasion and even I didn't drink for that or send you best wishes you well deserve. I'm sorry about that, but I do hope you understand (actually who can do it better than you? ;)). And now when I'm relieved a little bit, let me pass to the main part of today's post about my January (yes I know just in time :P) stay in Florida.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Usually my travel coverages are terribly long (I really don't know who wants and is able to read them ;)), but today, I haven't got a clue whether it is because of such a long break or the fact my mind is blank but I haven't got any idea what to write.</i></span></div>
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<span style="letter-spacing: 0.0px;">Na początku chciałabym Ci mój blogu pogratulować z okazji urodzin, 30 kwietnia o 23.45 skończyłeś 2 lata, a ja tego nie opiłam i nawet Ci życzeń nie złożyłam. Bardzo mi przykro z tego powodu, ale mam nadzieję, że zrozumiesz (w końcu kto jak nie Ty ;)). A teraz jak mi już trochę lżej na duszy pozwolę sobie przejść do części zasadniczej dzisiejszego wpisu czyli relacji z mojego styczniowego (tak wiem, że bardzo na czasie :P) pobytu na Florydzie. </span></div>
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<span style="letter-spacing: 0.0px;">Zazwyczaj moje relacje z podróży są nieprzyzwoicie długie (naprawdę nie wiem komu chce się to czytać ;)), ale dziś, nie mam pojęcia czy to z powodu tak długiej przerwy czy może totalnej pustki w głowie, nie wiem za bardzo co napisać. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Let's start with the interpretation of the title which in the case of this post seems to be the clue. Because it wasn't just a stay in Florida, it was a stay in Florida in JANUARY, and that very fact, believe me or not, changes a lot. I'm not a huge fan of exactly this part of the USA, but I was lucky enough to be there in summer many times. This year I've visited Florida in winter for the very first time and after my objective analysis I have to emphasize that this state in these two seasons of the year differs really and truly. I can even say that these are completely different worlds. I've always associated holidays in Florida with the total freedom, style (which hardly can be called a style :P). Most people don't give a damn what they are wearing at the moment. Loose-fitting T-shirts, shorts, track suits, pajamas? and probably the ugliest trousers in the world - pedal pushers dominate. You still need to know that not only beautiful models with ideal body shape rest on the beach as some of you can visualize probably the most well-known city in Florida - Miami. Even an average person has got a free entrance to internationally famous South Beach (although when I was there for the first time, somehow at the age of 10 years old, the section with rainbow flags has aroused my greatest interest... if you know what I mean ;)). In fact, ordinary families with children are the majority of holiday makers, actually Orlando is the place where you can find the biggest amusement parks with pocketful of various attractions (I recommend the Walt Disney World Resort and Universal Studios Florida) a lot of water parks and above all dolphinariums (after my first visit to this place, I've started to dream that in the future I will work with the dolphins ... oh, maybe someday ..).</i></span></div>
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<span style="letter-spacing: 0.0px;">Zacznijmy od interpretacji tytułu, który w przypadku tego postu wydaje się to być kluczowym. Bo to nie był po prostu pobyt na Florydzie, to był pobyt na Florydzie w STYCZNIU, a to, uwierzcie mi na słowo, naprawdę wiele zmienia. Nie jestem może jakąś ogromną entuzjastką akurat tej części USA, ale miałam okazję (szczęście) wielokrotnie przebywać w lecie w tych właśnie rejonach. W tym roku pierwszy raz wybrałam się na Florydę w miesiącach zimowych i po mojej w miarę obiektywnej analizie stwierdzam, iż ten stan latem a zimą to dwa zupełnie różne światy. Wakacje na Florydzie kojarzyły mi się zawsze z totalnym luzem, swobodą, stylem (który jednak trudno nazwać stylem :P). Większość ludzi ma naprawdę w głębokim poważaniu co akurat w danej chwili ma na sobie, królują obszerne T-shirty, szorty, dresy, piżamy? i chyba najgorszy krój spodni na świecie - rybaczki. Trzeba jeszcze w tym miejscu dodać, że większość odpoczywających to jednak nie modelki o idealnych kształtach, jak niektórzy mogą sobie wizualizować chyba najbardziej znane miasto na Florydzie - Miami. Nawet na przesławną South Beach także przeciętne jednostki mają wstęp wolny (chociaż gdy byłam tam pierwszy raz, jakoś w wieku 10 lat, to największe zainteresowanie wzbudziła we mnie sekcja z tęczowymi flagami... jeśli wiecie co mam na myśli ;)). Tak naprawdę większość odpoczywających to po prostu zwyczajne rodziny z dziećmi, w końcu to właśnie w Orlando są największe i chyba zrobione z największym rozmachem parki rozrywki (polecam Walt Disney World Resort i Universal Studios Florida) oraz przeróżne parki wodnej rozrywki i przede wszystkim delfinaria (po pierwszej wizycie w tym miejscu zaczęłam marzyć, że kiedyś w przyszłości będę pracować z delfinami... ech, może kiedyś..). </span></div>
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<span style="letter-spacing: 0.0px;"><i>When last summer I was planning to visit California for the first time, I was expecting a place very similar to Florida (only with the different ocean). But I was of course at fault. I'm not going to write volubly about California now, eventually according to me I've written enough in my previous posts. I'd just like to point out that California is a way of life, behavior, fashion and so on... and Florida is such a positive sunny place where you can relax, have some good fun, laugh, eat delicious seafood, go on shopping spree or drink freshly squeezed orange juice (actually the best one in the entire USA), but still nothing more. You can see it pretty well during the wintertime, when the seaside towns just freeze. It is very possible that I've visited Florida during the coldest week of this year: although it was sometimes sunny, it was raining a lot and in mornings everything was veiled in mist. You couldn't see anything in this dense fog! I would never suspect Florida for such a special mood - peace and quiet, delicate drizzle, milky, dense fog... in my opinion this is an absolutely perfect weather for jogging, walking around by the sea and thinking through some issues (what for a high school graduate is especially important ;)). At the beginning I always feel in such places quite strange. I'm a keen traveler, I love visiting interesting cities with many attractions where I can plan out what to see, eat, which museums to visit... But sometimes it is worth easing off just a bit and nothing bad will happen, trust me (this is a piece of advice for workaholics from a work addict ;)) .</i></span></div>
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<span style="letter-spacing: 0.0px;">Kiedy w zeszłym roku pierwszy raz wybierałam się do Kalifornii to spodziewałam się właśnie takiej Florydy (tylko z innym oceanem). Jednak byłam w błędzie i to bardzo dużym. Nie będę sie teraz rozpisywać na temat Kalifornii, w końcu już chyba w paru poprzednich postach całkiem dobrze ją opisałam. Po prostu chciałabym podkreślić, że Kalifornia to styl bycia, życia, a Floryda to takie pozytywne słoneczne miejsce, gdzie można odpocząć, zabawić się, pośmiać, zjeść pyszne owoce morza, zrobić udane zakupy czy wypić (w końcu najlepszy w całych Stanach) sok pomarańczowy, ale jednak nic więcej. I widać to doskonale w miesiącach zimowych, kiedy typowo wypoczynkowe nadmorskie miejscowości po prostu zamierają. Ja chyba trafiłam na najzimniejszy tydzień tego roku, było momentami słonecznie, ale dużo padało i czasami zalegała tak gęsta mgła, jakiej chyba jeszcze nigdy wcześniej nie widziałam. Wytworzyła się taka specyficzna atmosfera, o którą nigdy nie podejrzewałabym właśnie Florydy. Cisza, spokój, delikatna mżawka, mleczna, gęsta mgła... pogoda według mnie idealna na delikatną przebieżkę, długi spacer nad morzem oraz przemyślenie paru spraw (co dla maturzysty jest szczególnie ważne ;)). Na początku zawsze czuję się w takich miejscach dość dziwnie. Uwielbiam odwiedzać jakieś ciekawe miasta, z wieloma atrakcjami, zawsze sobie wtedy dokładnie planuję gdzie pójdę, jaką wystawę zobaczę, jaką restaurację odwiedzę... Czasami chyba jednak warto powiedzieć sobie stop i może być naprawdę przyjemnie (taka rada na pracoholików od pracoholiczki ;)). </span></div>
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<span style="letter-spacing: 0.0px;"><i>I do not want to make any declarations, but my blog gives me a lot of pure pleasure (not a guilty one of course) and that's why I'll try to write here more often. In the nearest future a lot in my life will probably change, but I do hope that I will have the same passions I want to develop and share on my blog. Wish me luck :)</i></span></div>
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<span style="letter-spacing: 0.0px;">Nie chcę robić żadnych deklaracji, ale prowadzenie bloga sprawia mi dużo przyjemności, dlatego postaram się tu częściej wracać. W najbliższej przyszłości zapewne wiele się w moim życiu zmieni, ale mam nadzieję, że dalej będę miała różne pasje, które będę chciała rozwijać i dzielić się nimi na blogu. Życzcie mi szczęścia :)</span></div>
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<span style="letter-spacing: 0px;"><b>Photos: </b>Oleszka/Mamulka</span></div>
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<span style="letter-spacing: 0px;"><b>Place:</b> Clearwater, Florida, USA</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com4tag:blogger.com,1999:blog-198398309852239182.post-12863569239247911272014-02-02T20:59:00.000+01:002014-02-05T19:46:59.074+01:00My London impressions part 2<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">Zapraszam Was na drugą część moich londyńskich wrażeń. Już nie będę pisać żadnych wstępów, bo post sam w sobie i tak jest zdecydowanie za długi (czyli w sumie wyszło jak zwykle ;)). </span></div>
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<span style="letter-spacing: 0.0px;"><i>Let's watch the second part of my London impressions. I'm not going to write any introductions, because today's post is on its own far too long (all in all it came out as always ;)).</i></span></div>
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<span style="letter-spacing: 0.0px;">Zacznijmy od Portobello Road, czyli miejsca wręcz idealnego dla wszelkiej maści zakupoholików czy może raczej miłośników 'grzebania'. Tak, to tutaj znajduje się ten sławetny pchli targ i po prostu zatrzęsienie różnych sklepów vintage. Ech... Niestety nie dane mi było spokojne przejrzenie tych wszystkich perełek, ponieważ mój plan był dość napięty i nie przewidywał całego dnia zakupów. Ale przynajmniej przeszłam się po tej uroczej okolicy (tak, to tam są te kolorowe domki (te z 'Notting Hill') przy których każdy robi sobie zdjęcia, w tym ja :P) i dodatkowo zza chmur wyszło słońce. Było naprawdę pięknie :)</span></div>
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<span style="letter-spacing: 0.0px;"><i>Let's start our journey from the Portobello Road, the place almost ideal for all kinds of shopaholics or rather lovers of various clutter but of course these unique ones. Here you can find this famous flea market and heaps of different vintage shops. Aargh... unfortunately, I wasn't able to browse reviewing thoroughly all these knick-knacks, because my schedule was pretty tight and it didn't project the whole day shopping. But at least I walked around this charming area (yes, there are those colorful houses (those in 'Notting Hill') at which each takes pictures, including me obviously :P) and the sun was out as well. It was a really beautiful stroll :)</i></span></div>
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<span style="letter-spacing: 0.0px;">Skoro już jesteśmy w temacie można powiedzieć 'handlowym', to chciałabym poruszyć jeszcze jedną ważną dla mnie kwestię. Jestem osobą, która niestety lubi w pewien sposób kategoryzować, systematyzować, szukać najróżniejszych powiązań i tak dalej..., i właśnie dlatego od pewnego czasu próbuję określać różne kraje/nacje pod względem tego w czym są najlepsze, czym wybijają się na tle innych. Czy na przykład kreatywność jest ich mocną stroną czy dobrze sprawdzają się w skomplikowanej produkcji, precyzyjnym wykonaniu albo czy może w liczbie odkryć naukowych biją inne na głowę. A jacy są Ci Brytyjczycy? Co zadecydowało o sukcesie Londynu? Według mnie odpowiedź jest prosta. Po prostu handel. Tak, to właśnie Londyn cały czas jest największym centrum finansowym świata i jakby nie patrzeć to Brytyjczycy mieli największy wkład w tworzeniu innych miejsc, w których codziennie przewijają się fortuny. Mam tu na myśli takie miasta jak Nowy Jork, Hongkong czy Singapur.</span></div>
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<span style="letter-spacing: 0.0px;">A według Was jaki czynnik zadecydował o sukcesie Londynu: uwarunkowanie geograficzne, historia, system rządów czy może najmłodsza gospodarka wolnorynkowa? A może to po prostu żyłka mieszkańców do interesów? ;) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Since I have begun a topic, in a way 'commercial', I would like to bring up one important issue for me. Unfortunately I am a person who is fond of categorizing systematizing, looking for some interrelations and so forth... and that's why for some time I've been trying to define different countries/nations in terms of what they are good at, what makes them standing out from the crowd. Is the creativity their long suit? Are they good at the complicated production, precise execution? Or maybe they top other countries in a number of scientific discoveries. And how can you describe the British? How has London achieved success? According to me, the answer is really simple. Just trade. Yes, London is still the largest financial center in the world and after all the British have made the greatest contribution to the creation of other places where everyday real fortunes are cropping up. I mean cities such as New York, Hong Kong or Singapore.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>And according to you, which factor has contributed to the success of London the most: the geographical conditioning, history, system of government or perhaps the youngest free-market economy? Or maybe it's just the business acumen of the residents? ;)</i></span></div>
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<span style="letter-spacing: 0.0px;"><b><a href="http://cocomaya.co.uk/">Cocomaya</a>, 12 Connaught St, London, W2 2AF</b></span></div>
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<span style="letter-spacing: 0.0px;">W pierwszej kolejności chciałabym podziękować mojemu mistrzowi: <a href="https://pl-pl.facebook.com/Mlistwanbaker">Maciejowi Listwan</a> a polecenie mi tego cudownego miejsca :) Ta przeurocza, mała piekarnio-cukiernia umiliła mi pewien londyński poranek. Samo miejsce jest po prostu śliczne. Przytulne, dyskretne, z przemiłą obsługą, wręcz idealne na nieśpieszną poraną kawę (w moim przypadku herbatę ;)) oczywiście z dodatkiem jakiegoś pysznego wypieku! :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Firstly I would like to thank my master: <a href="https://pl-pl.facebook.com/Mlistwanbaker">Maciej Listwan</a> for recommending me this wonderful place :) This charming, small bakery-patisserie has brightened one of my mornings in London. The place is absolutely lovely! So cozy, discreet, with lovable service, ideal for deliberate half-day coffee (in my case tea ;)) of course with some delicious baking! </i>:</span></div>
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<span style="letter-spacing: 0.0px;">A teraz bardzo mi przykro, znowu będę pisać na temat jedzenia, ale o takim miejscu po prostu nie można nie wspomnieć! <a href="http://www.paxtonandwhitfield.co.uk/">Paxton & Whitfield</a> - najstarszy brytyjski sklep z serami i wyrobami mlecznymi, założony w 1742, wybrany przez królową Viktorię na królewskiego dostawcę - to po prostu istny raj dla każdego smakosza serowego. Poza tym słowa Winstona Churchilla 'A gentleman buys his cheese only at Paxton & Whitfield' mówią chyba same za siebie :) Zresztą same odniesienie do dżentelmenów nie jest tutaj przypadkowe. Paxton & Whitfield znajduję się na bardzo znanej (przynajmniej w niektórych kręgach) ulicy -Jermyn Street, na której każdy prawdziwy brytyjski dżentelmen znajdzie coś dla siebie. Koszule, spinki, buty, marynarki, cygara, szelki, brzytwy do golenia..., a wszystko doskonałej jakości, sprzedawane przez stare, brytyjskie, uznane marki (takie jak Turnbull & Asser albo Thomas Pink). Wiem, że jestem płci przeciwnej, ale jestem zakochana w męskich koszulach, muszkach, krawatach i innych podobnych dodatkach... Ech, ten dreszcz na widok pięknej jedwabnej podszewki albo prawdziwej brytyjskiej koszuli z grubej bawełny... nie macie czegoś takiego? ;) </span></div>
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<span style="letter-spacing: 0.0px;"><i>I do fell sorry, I will write again about the food, but this place is really worth mentioning! <a href="http://www.paxtonandwhitfield.co.uk/">Paxton & Whitfield</a></i><i>, which is the oldest British cheese and dairy product shop, founded in 1742, chosen on the Royal Warrant holder by Queen Victoria, is simply a paradise for every cheese gourmet. In addition, the Sir Winston Churchill's words: 'A gentleman buys his cheese only at Paxton & Whitfield' say it all :) Anyway, the reference to the gentleman isn't accidental. Paxton & Whitfield is located in a very well-known (at least in some circles) Jermyn Street, in which every true British gentleman can find something for himself. Shirts, cufflinks, shoes, jackets, bracers, cigars, razors for shaving... and all of excellent quality, sold by old, British brands (such a Turnbull & Asser or Thomas Pink). I know I'm the opposite sex, but I'm simply fond of men's shirts, dicky bows, ties and other similar things ... Ah, have you ever felt a thrill of excitement at the sight of a beautiful silk lining or a true British shirt made of thick cotton... or maybe I'm a little weird? ;)</i></span></div>
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<span style="letter-spacing: 0.0px;"><b><a href="http://www.sancarlocicchetti.co.uk/">San Carlo Cicchetti</a>, 215 Picasilly | Picadilly Circus, London, W1J9HL</b></span></div>
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<span style="letter-spacing: 0.0px;">Zważywszy na fakt, że jestem jednak czasami w miarę dobrą córką, pierwszego dnia pozwoliłam mojemu tacie wybrać restaurację (no dobrze, po prostu wiedziałam, że to będzie strzał w dziesiątkę ;)). Ech, co tu dużo pisać. Wszystko było absolutnie boskie... Ja jak zwykle ('rybomaniaczka') zamówiłam kolejne danie rybne do kolekcji i nie zawiodłam się. Lekkie, włoskie przekąski także zadowoliły moje podniebienie, ale chciałabym jeszcze wyjątkowo wspomnieć o pewnym zwykłym/niezwykłym szpinaku, który zamówiłam dodatkowo do dania głównego. Bo na jego przykładzie doskonale widać czym jest kwintesencja kuchni włoskiej. Zwykły, ale niezwykły, bo to przecież w prostocie tkwi siła. Szpinak był tak świetnie doprawiony, że chyba nigdy wcześniej nie jadłam lepszego. Miejsce świetne, klimatyczne, z miłą obsługą i oczywiście Włosi są właścicielami (tak, teraz już wszystko wiadomo... ;)). Gorąco polecam! :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Taking into consideration the fact that I am sometimes (but very rarely :P) a good daughter, the first day I let my dad choose the restaurant (okay, I just knew it would be a hit ;)). Eh, what can I say... Everything was absolutely divine... As always I ordered a fish dish (as a real 'fish-freak') and I wasn't disappointed. My palate was delighted by other Italian snacks as well. But I would also like to mention an ordinary/extraordinary spinach which I ordered as a sidedish to the main course, because it is an excellent example of the quintessence of the Italian cuisine. Plain, but unusual, because very often the simplier the better. The spinach was prepared so well I have never eaten better. The place has a great climate, friendly staff and of course the Italians are the owners (yes, yes, now everything is obvious... ;)). I highly recommend this very restaurant! :)</i></span></div>
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<span style="letter-spacing: 0.0px;"><b><a href="http://www.jamieoliver.com/italian/">Jamie's Italian</a>, Covent Garden 11 Upper St Martin's Lane, London, WC2H 9FB</b></span></div>
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<span style="letter-spacing: 0.0px;">Już kiedyś na blogu przyznałam się do mojej gorącej miłości do Jamiego, dlatego będąc w Londynie absolutnie musiałam odwiedzić jedną z jego licznych restauracji. Nie planowałam, że to będzie akurat ta restauracja. Po prostu pewnego wieczoru byliśmy bardzo głodni, a ona nagle ukazała się naszym oczom i... tak tak była włoska (czynnik decydujący). Może to przez godziny szczytu, tłok albo moje zbyt wysokie wymagania, ale niestety restauracja Jemiego jakoś nadzwyczajne mnie nie zachwyciła. Nie mogę powiedzieć, że była zła... po prostu przeciętna. Włoskie pasty, drobne przekąski, ryba, owoce morza - wszystko było w miarę dobre, ale nie wyśmienite czy jakoś wyjątkowo wysmakowane. Poza tym mimo przyjemnej atmosfery czułam się delikatnie zaniedbywana przez obsługę, co było zapewne spowodowane sporą ilością innych gości. Podsumowując, nie było jakoś bardzo źle, ale też nie wybitnie dobrze, grunt, że programy, książki, PRZEPISY Jemiego cały czas trzymają poziom :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>I have already acknowledged on the blog my passionate love for Jamie and that's why having been in London I absolutely had to visit one of his restaurants. I haven't planned that it would be precisely this very restaurant, but one evening we were sooo hungry, and this restaurant suddenly appeared and... it was the Italian one (a deciding factor ;)). Maybe it was because of the rush hours, crush or my too high expectations, but unfortunately the Jamie's restaurant hasn't ravished me, not al all. I cannot say that it was bad... simply average. The Italian pastas, snacks, fish, seafood - everything was good, but not superb or extremely delicious. Moreover, despite of the pleasant atmosphere I felt slightly neglected by the service what was probably caused by a large number of other guests. Summing up, the restaurant was nor very bad neither great, but the most crucial thing is that the programmes, books, RECIPES of Jamie keep the level all the time :)</i></span></div>
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<span style="letter-spacing: 0.0px;"><b><a href="http://www.gordonramsay.com/union-street-cafe/">Union Street Café</a>, On the Corner of Great Suffolk Street & Union Street (47-51 Great Suffolk Street), London, SE1 0BS</b></span></div>
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<span style="letter-spacing: 0.0px;">Zaskoczę Was. Zgadnijcie na jaką kuchnię zdecydowaliśmy się ostatniego dnia...Tak, dobrze! Włoską! ;) Tym razem to ja wybierałam i nieskromnie przyznam, że to był absolutny strzał w dziesiątkę. Można co prawda nie przepadać za Gordonem, ale nigdy nie powinno podważać się jego kulinarnych zdolności, bo są po prostu wybitne. Oczywiście, że to jest tylko kolejna z jego baaaardzo licznych restauracji, ale naprawdę trzyma poziom godny samego Gordona. Wszystko, zarówno wnętrze jak i obsługa, ach... i jeszcze jedzenie było absolutnie doskonałe. Smak, podanie, faktura potraw były na naprawdę najwyższym poziomie. Powiedziałabym, że to prostota kuchni włoskiej w połączeniu z pewną niespodzianką, czymś nieoczywistym dawały taki efekt. W każdym razie to była chyba najlepsza restauracja z całego wyjazdu, więc naprawdę bardzo, bardzo gorąco polecam! :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>I will surprise you. Guess which cuisine we chose the very last day... Yeah, right! The Italian one! ;) This time it was me who has decided which restaurant to go to and I have immodestly to say that it was an absolute bull's eye. Although you don't have to be keen on Gordon, but you should never undermine his culinary abilities, because they are simply outstanding. Of course, this restaurant is just another one of plenty of his restaurants, but it does keep the level worthy of the Gordon. Everything, both interior and service... and at last but never the least the food was absolutely excellent. The taste, appearance, texture of dishes were really top-level. I would say that the simplicity of Italian cuisine combined with some surprise, something not obvious gives such an effect. In any case, it was probably the best restaurant of the entire trip, that's why I recommend it very very much :)</i></span></div>
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<span style="letter-spacing: 0.0px;"><b><a href="http://designmuseum.org/exhibitions/2013/paul-smith">'Hello, My Name is Paul Smith'</a>, Design Museum</b></span></div>
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<span style="letter-spacing: 0.0px;">Wiadomo, że skoro Design Museum zdecydowało się wziąć na warsztat twórczość Paula Smitha to musiało powstać z tego jakaś wyjątkowa wystawa. Może najpierw przedstawię Wam Paula, bo nie wiem czy wszyscy go kojarzycie. Hmmm... pewnie każdy z Was kojarzy kratkę Burberry, a czy różnokolorowe paski coś Wam mówią? Bo to jest właśnie znak rozpoznawczy Paula Smitha, baaaardzo brytyjskiego projektanta, który znany jest ze swojej miłości do klasyki, ale z jakąś nieoczywistą niespodzianką, np. do klasycznego garnituru różowe skarpetki, do marynarki jakiś kolorowy guzik albo jakaś szalona podszewka... styl określany jako: 'classic with a twist'. Smith zaczynał pod koniec lat 70-tych, a jego pierwszy sklep miał około 3 metrów kwadratowych. Projektant nigdy nie robił niczego na siłę, po prostu pracował i jak sam mówi miał to szczęście, że znalazł równowagę pomiędzy sprzedażą kolekcji do sklepów na całym świecie, prowadzeniem własnego sklepu i dodatkowo niezależną twórczością. A do samej wystawy to trzeba przyznać, że jest bardzo kolorowa, pozytywna i inspirująca jak sam projektant. Design Museum świetnie wszystko przygotowało przede wszystkim od strony wizualnej. Pokój, cały obwieszony obrazami, robi wrażenie, tak samo zresztą pracownia, w której pracuje Paul. Poza tym możemy podziwiać także kolekcje projektanta, zdjęcia z magazynów oraz różne inne mniej lub bardziej prywatne przedmioty. Sama wystawa skupia się przede wszystkim na odczuciach wizualnych i estetycznych, nie jest to może ekspozycja, która jakoś niesamowicie poszerzy naszą modową wiedzę, ale na pewno wywoła uśmiech i zainspiruje :)</span></div>
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<span style="letter-spacing: 0.0px;"><i>One thing is certain: if the Design Museum decided to get down to the Paul Smith's work, it must arise a really unique exhibition. Firstly I will present you Paul, because I'm not sure whether everyone knows him. Hmmm.. probably all of you associated British fashion with Burberry checker, but do multicolored stripes connote you something? Because this is the hallmark of Paul Smith: soooo British designer, who is known for his love of the classics, but with some non-obvious surprise, for example: a classic suit with bright-pink socks, a jacket with one colorful button or a crazy lining ... style described as 'classic with a twist'. Smith has started his carrier in the late 70s, his first store was about 3 square meters big. The designer has never done anything by force, just worked and as he has said, he is lucky to have found a balance between selling the collection to the stores all around the world, running his own shop and additionally freelance work. Coming back to the exhibition I must admit that it is so colorful, positive and inspiring as the designer himself. Design Museum has focused most of all on the visual side of the exhibition. A room which is entirely hung with paintings impresses, much like the atelier where Paul works. Besides, we can also admire the designer collections, photos from magazines and other more or less private objects. The exhibition focuses primarily on visual and aesthetic feelings. Maybe it isn't a kind of an exposition which broadens incredibly our knowledge about the fashion, but it definitely inspires and evokes a smile :)</i></span></div>
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<span style="color: black; letter-spacing: 0.0px;"><b><a href="http://www.vam.ac.uk/content/exhibitions/exhibition-from-club-to-catwalk-london-fashion-in-the-80s/">'Club to catwalk London fashion in the 1980s'</a>, Victoria and Albert Museum </b></span></div>
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<span style="letter-spacing: 0.0px;">Zacznę o tego, że niestety nie mam zdjęć z tej wystawy, bo jakiekolwiek fotografowanie było zabronione :/ A te które widzicie poniżej są z stałej ekspozycji, przedstawiającej w skrócie wszystkie epoki w historii mody. Wszystko ładnie i przejrzyście pokazane. Dla osób, dopiero zaczynających swoją przygodę z modą, jest to fajne przypomnienie. Natomiast sama wystawa o modzie lat 80-tych jest absolutnie świetnie przygotowana. Zarówno część wizualna jak i merytoryczna. I co dla mnie najważniejsze - poznałam wiele nowych nazwisk świata mody z tamtego okresu, różne ciekawostki i w końcu najistotniejsze: zobaczyłam lata 80-te z punktu widzenia londyńczyków i londyńskich klubów. Jak to wszystko na siebie nawzajem oddziaływało i jak wreszcie stało się bardzo prężnie rozwijająca się gałęzią brytyjskiej gospodarki, o czym zresztą mówiła sama Margaret Thacher. Naprawdę warto zobaczyć tę wystawę i polecam jeszcze książkę (nazwa taka sama jak wystawa), którą można kupić tam na miejscu w muzeum. Rozjaśnia wiele rzeczy i pozwala lepiej zrozumieć wystawę :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Unfortunately, I don't have photos from this very exhibition because taking any shoots there was prohibited :/ And those ones that you can see below present the permanent exhibition which is showing all epochs in the history of fashion at a glance. I would say that everything was shown pretty attractively and clearly. For the people who have just started their adventure with fashion, this very exhibition is a nice reminder. And the target exhibition about the fashion of the 80s is absolutely great prepared. Both the visual and substantive part. And what is the most important to me - I've got to know a lot of new names of the fashion world from that period, some tidbits of news and in the end the most crucial: I have seen years of the 80s from the point of view of Londoners and London clubs. How it all interacted with each other and how the fashion has finally become a very fast growing sector of the UK economy, as Margaret Thatcher has said. This exhibition is really worth visiting and I also recommend the book (a title is the same as the name of the exhibition) you can buy there on the spot in the museum. It brightens a lot and help you understand better the exhibition :)</i></span></div>
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<span style="letter-spacing: 0.0px;">W tym samym muzeum udałam się jeszcze na wystawę <a href="http://www.vam.ac.uk/content/exhibitions/masterpieces-of-chinese-painting/">'Masterpieces of Chinese Painting'</a> , ale polecam ją tylko takim chińskim maniakom jak ja. Moi rodzice, którzy jednak preferują sztukę Zachodu byli trochę znudzeni, za to ja zachwycona! ;) // </span><i style="letter-spacing: 0px;">In the same museum I also visited an exhibition '<a href="http://www.vam.ac.uk/content/exhibitions/masterpieces-of-chinese-painting/">Masterpieces of Chinese Painting'</a></i><i style="letter-spacing: 0px;">, but I recommend it only to such Chinese freaks as me. My parents, who rather prefer the Western art, were a little bored, but I was thrilled! ;)</i></div>
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<span style="letter-spacing: 0.0px;">Już kończę, bo post jest chyba rekordowo długi. W każdym razie mam nadzieję, że moje wskazówki będą dla kogoś przydatne podczas jego pobytu w Londynie :) Już Was żegnam i do zobaczenia wkrótce (może z jakiś <a href="http://instagram.com/p/jxnT15L4zc/">cieplejszych rejonów</a>? ;)). // </span><i style="letter-spacing: 0px;">I'm finishing this very post because it is probably exceptionally long. In any case, I do hope my tips will be useful for someone during their stay in London :) Goodbye and see you soon (maybe in some <a href="http://instagram.com/p/jxnT15L4zc/">warmer areas</a>? ;)).</i></div>
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<span style="letter-spacing: 0px;"><b>Photos: </b>Oleszka/Mamulka</span></div>
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<span style="letter-spacing: 0px;"><b>Place:</b> London, United Kingdom</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com2tag:blogger.com,1999:blog-198398309852239182.post-14049902688649290062014-01-07T21:32:00.002+01:002014-01-10T18:56:43.409+01:00My sweet adventures at Kurt Scheller Academy (eclairs and meringues)<div style="font-family: Georgia; font-size: 12px;">
<span style="letter-spacing: 0.0px;">Moje życie skomplikowało </span>się <span style="letter-spacing: 0px;">i to bardzo. Żyłam sobie spokojnie, będąc święcie przekonana, że jak ktoś nie dostaje nerwowych dreszczy już na samą myśl o włączeniu kuchenki (nie mikrofalowej :P) to wtedy jego mocną stroną jest albo gotowanie albo pieczenie. Jeśli ktoś dalej nie rozumie o czym mówię to już tłumaczę: każdy kucharz czuje się dobry zazwyczaj albo w gotowaniu (mam tu na myśli przyrządzanie słonych dań) albo w przygotowywaniu różnorakich deserów (w sumie wtedy mówimy bardziej o cukierniku albo piekarzu). No dobrze, ale co to ma wspólnego z moim dramatem życiowym? Otóż żyłam sobie szczęśliwie i spokojnie, w przekonaniu, że jednak moim powołaniem jest przyrządzanie pysznych i zdrowych dań głównych a nie boskich deserów. Chodziłam sobie do Akademii Kurta Schellera, mój mistrz uczył mnie gotowania przeróżnych nieziemskich dań, a ja rozwijałam swoje kulinarne zdolności. Jednak parę miesięcy temu w Akademii pojawiły się całkiem nowe kursy - kursy cukiernicze. Byłam lekko zaskoczona, bo jednak desery to nie jest specjalność mistrza Schellera. Szybko jednak okazało się, że do ekipy dołączył nowy szef (Maciej Listwan), który będzie od tej pory odpowiedzialny za wszelkie desery, wypieki i inne cukiernicze wyroby. Cóż... nie miałam nic do stracenia, postanowiłam trochę podszkolić moje cukiernicze zdolności i... tu zaczął się mój dramat. Jestem w rozterce, okazało się, że uwielbiam zarówno gotować jak i piec, a czasu mam niestety coraz mniej. Pieczenie uzależnia! Jeśli przygotowujesz eklery do 5 rano, przez całą noc, wiec, że coś się dzieje... Chociaż wiecie co? Ten uśmiech kosztujących jest bezcenny :) </span></div>
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<span style="letter-spacing: 0.0px;">Dlatego w nowym roku życzę Wam odkrycia lub pielęgnowania swoich pasji, bo to przecież one nadają naszemu życiu sens :) </span></div>
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<i><span style="font-family: Georgia;"><span style="font-size: 12px; letter-spacing: 0px;">My life got </span><span style="font-size: 12px;">pretty</span><span style="font-size: 12px; letter-spacing: 0px;"> complicated, I say it and I mean it. Back then my life was so peaceful. I was firmly convinced that when no-one is walking over somebody's grave when the person is only thinking about switching the oven (not the microwave :P) prefers either cooking or baking. If you still don't understand what I have in mind, I will try to explain you: every cook is usually good either at cooking (I mean most of all the savory dishes) or at preparing various desserts (all in all then we are talking about pastry chef or baker). Okay, but what does that statement have to do with my hard life? Well, I used to live happily and peacefully, in the belief that my destiny is to prepare rather healthy and delicious main courses than divine desserts. I used to visit Kurt Scheller Academy, my master was teaching me how to cook various amazing dishes and I was developing my culinary abilities. However, a few months ago some new courses - confectionery ones - have appeared </span></span></i><i><span style="font-family: Georgia;"><span style="font-size: 12px; letter-spacing: 0px;">in the Academy</span></span></i><i><span style="font-family: Georgia;"><span style="font-size: 12px; letter-spacing: 0px;">. I was a little surprised, because Maestro Scheller is not definitely a dessert freak. But it has turned out soon that the new chef (Maciej Listwan) has joined the team who will be responsible for all desserts, pastries and other confectionery miracles. Well, I had nothing to lose, so I have decided to brush up a bit my modest confectionary abilities.. And here in my story of life the drama has begun. I am in a quandary, I am fond both of cooking and baking and unfortunately I have less and less time. Baking is highly addictive! If you decide to prepare eclairs till 5 in the morning, all night long.. your addiction becomes to be a little bit disturbing. But guess what? The smile of my friends who are tasting my dishes is priceless :)</span></span></i></div>
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<i><span style="font-family: Georgia;"><span style="font-size: 12px; letter-spacing: 0px;">And that is why I wish you in this new year to discover or develop and </span><span style="font-size: 12px;">maintain your </span><span style="font-size: 12px; letter-spacing: 0px;">passions, because they add truly, special meaning and sense to our lives :)</span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_JdGCqrBLIAHL3YrjeP4SZoX-Ox6jMY5LDZnbQjCiK66qexHbhvGXL-Ohd7SL2bfjzY_XQZowN0ZW_D5h26rOnBBtrHM3QRP21m128YMljwJ9MQ1rVYKQfs6rpGGMCZ1qi1eG4PLvBQ/s1600/IMG_9522_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_JdGCqrBLIAHL3YrjeP4SZoX-Ox6jMY5LDZnbQjCiK66qexHbhvGXL-Ohd7SL2bfjzY_XQZowN0ZW_D5h26rOnBBtrHM3QRP21m128YMljwJ9MQ1rVYKQfs6rpGGMCZ1qi1eG4PLvBQ/s640/IMG_9522_Fotor.jpg" height="426" width="640"></a></div>
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<span style="letter-spacing: 0.0px;">Mam dla Was świetne przepisy <a href="https://pl-pl.facebook.com/Mlistwanbaker">Macieja Listwana</a> z mojego kursu w <a href="http://www.schelleracademy.pl/pl">Akademii Kurta Schellera</a>: chrupiące na zewnątrz i ciągnące w środku bezy, ciasto parzone i krem (idealne do eklerów i innych francuskich ciast) oraz parę moich pomysłów na nadzienia do eklerów. Na inne wypieki, np. St. Honoré czy Paris-Brest zapraszam do Akademii Kurta Schellera :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>I have got some great <a href="https://pl-pl.facebook.com/Mlistwanbaker">Maciej Listwan's</a> recipes from my course in <a href="http://www.schelleracademy.pl/pl">Kurt Scheller Academy</a> for you: crispy outside and chewy inside meringues, cream and choux pastry (perfect for eclairs and other French pastries) and some of my ideas of eclair fillings. For other desserts, for example St. Honoré or Paris-Brest I invite you to the Kurt Scheller Academy :) </i></span></div>
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<span style="letter-spacing: 0.0px;">Beza włoska/ <i>The</i> <i>Italian meringue</i></span></div>
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<span style="letter-spacing: 0.0px;">Składniki/ <i>Ingredients:</i></span></div>
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<span style="letter-spacing: 0.0px;">400g cukru/ <i>400g of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">8 białek jajek/ <i>8 glairs </i></span></div>
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<span style="letter-spacing: 0.0px;">120 ml wody/ <i>120 ml of water </i></span></div>
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<span style="letter-spacing: 0.0px;">W misce mikserem ubijamy lekko białka. Cukier i wodę gotujemy na średnim ogniu aż osiągną temperaturę 118 stopni C. Do ubijających się białek zaczynamy dodawać gorący cukier cienkim strumieniem. Kontynuujemy ubijanie do czasu aż miska miksera przestania być ciepła w dotyku. Umieszczamy delikatnie masę w worku cukierniczym z odpowiednią końcówką i wyciskamy na papier do pieczenia w pożądane kształty. Pieczemy w temperaturze 100-120 stopni C.</span></div>
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<span style="letter-spacing: 0.0px;"><i>In the bowl whip slightly egg whites using a mixer. </i></span><i style="letter-spacing: 0px;">Cook sugar and water on the medium heat until they reach the temperature of 118 C degrees. Begin adding a thin stream of hot sugar to the being whipped egg whites. Continue whipping until the mixer bowl isn't warm to the touch. Place gently the mass in a confectionery bag with an appropriate tip and squeeze on baking paper in the desired shapes. Bake in 100-120 C degrees.</i></div>
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<span style="letter-spacing: 0.0px;">Beza francuska/ <i>The French meringue </i></span></div>
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<span style="letter-spacing: 0.0px;">Składniki/ <i>Ingredients:</i></span></div>
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<span style="letter-spacing: 0.0px;">150g cukru/ <i>150g of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">350g cukru pudru/ <i>350g of powder sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">8 białek jajek/ <i>8 glairs</i></span></div>
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<span style="letter-spacing: 0.0px;">Zaczynamy ubijać białka, pod koniec ubijania dodajemy zwykły cukier i kontynuujemy ubijanie do czasu kiedy białka będą sztywne. Następnie dodajemy cukier puder w trzech porcjach. Po każdym dodaniu mieszamy delikatnie całość poprzez składanie cukru do białek. Umieszczamy delikatnie masę w worku cukierniczym z odpowiednią końcówką i wyciskamy na papier do pieczenia w pożądane kształty. Pieczemy w temperaturze 100-120 stopni.</span></div>
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<i style="letter-spacing: 0px;">Begin whipping egg whites. At the end of whipping add normal sugar and continue whipping until the egg whites are stiff. Then add powdered sugar in three portions. After each adding, mix gently the whole by folding sugar to egg whites. Place gently the mass in a confectionery bag with an appropriate tip and squeeze on baking paper in the desired shapes. Bake in 100-120 C degrees.</i><span style="letter-spacing: 0.0px;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRLIE-dF2VslBRGgC-M8T37LE2jNdDqEqmkxurE7Kh6KAL-QCTloQyyCggHQSrTU8VT9QBlzOCdlEFfscsYNS_v2-jOdwNviuYo-pcseTgHs1736NKRO5fyw6RnT6bB00nTCzWq9GMlM/s1600/IMG_9596_Fotor_Fotor_Collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRLIE-dF2VslBRGgC-M8T37LE2jNdDqEqmkxurE7Kh6KAL-QCTloQyyCggHQSrTU8VT9QBlzOCdlEFfscsYNS_v2-jOdwNviuYo-pcseTgHs1736NKRO5fyw6RnT6bB00nTCzWq9GMlM/s640/IMG_9596_Fotor_Fotor_Collage.jpg" height="480" width="640"></a></div>
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<span style="letter-spacing: 0.0px;">Ciasto Pate a Choux/ The pastry<i> Pate a Choux</i></span></div>
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<span style="letter-spacing: 0.0px;">Składniki/<i>Ingredients:</i></span></div>
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<span style="letter-spacing: 0.0px;">150g mąki/ <i>150g of flavor </i></span></div>
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<span style="letter-spacing: 0.0px;">100g masła/ <i>100g of butter </i></span></div>
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<span style="letter-spacing: 0.0px;">250ml mleka/ <i>250ml of milk</i></span></div>
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<span style="letter-spacing: 0.0px;">Szczypta soli/ <i>a pinch of salt</i></span></div>
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<span style="letter-spacing: 0.0px;">Szczypta cukru/ <i>a pinch of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">4 jajka/<i> 4 eggs </i></span></div>
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<span style="letter-spacing: 0.0px;">Mieszamy w dużym garnku cukier, sól, mleko i masło pokrojone w małe kostki. Gotujemy na średnim ogniu i doprowadzamy do wrzenia. Następnie zdejmujemy garnek z ognia i dodajemy mąkę. Ponownie umieszczamy garnek na średnim ogniu i mieszamy energicznie drewnianą łyżką dopóki nie utworzy się ciasto i nie będzie przylegać do ścianek garnka. Przenosimy ciasto do czystej miski i czekamy aż lekko ostygnie. Następnie wbijamy jajka, każde osobno i mieszamy dokładnie po każdym wbiciu. Ciasto powinno być elastyczne i lekko klejące. W zależności od tego co pieczemy umieszczamy ciasto w worku cukierniczym z odpowiednią końcówką. Do zrobienia eklerów najlepsza będzie karbowana 12 mm końcówka. Wyciskamy 10 cm linie ciasta na papierze do pieczenia i smarujemy je roztrzepanym jajkiem. Eklery umieszczamy w piekarniku rozgrzanym do temperatury 160-205 stopni (wszystko zależy od rodzaju piekarnika, z termoobiegiem lepiej piec w niższej temperaturze) na około 20 minut (do czasu aż będą złoto-brązowe).</span></div>
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<i style="letter-spacing: 0px;">In a large pot mix sugar, salt, milk and cut into small cubes butter. Cook on the medium heat to the boiling point. Then remove the pot from the heat and add flour. Again place the pot on the medium heat and stir the mass vigorously using a wooden spoon until it forms a dough and doesn't adhere to the walls of the pot. Move the dough into a clean bowl and wait until it cools off slightly. Then add eggs, each separately and mix thoroughly after each adding. The dough should be elastic and a little bit sticky. Depending on what you are going to bake place the dough in a confectionery bag with an appropriate tip. If you want to prepare absolutely amazing eclairs, you should use an indented 12 mm tip. Squeeze 10 cm lines of dough on baking paper and grease them with beaten egg. Place the eclairs in a preheated oven to the temperature of 160-205 C degrees (it depends on a type of the oven, if you use a convection one, then it is better to bake at the lower temperature) for about 20 minutes (until they become golden brown).</i><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0.0px;">Krem (crème pâtissière)/ <i>The cream (crème pâtissière)</i></span></div>
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<span style="letter-spacing: 0.0px;">Składniki/ <i>Ingredients:</i></span></div>
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<span style="letter-spacing: 0.0px;">500ml mleka/ <i>500ml of milk</i></span></div>
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<span style="letter-spacing: 0.0px;">4 żółtka jajek/ <i>4 egg yolks </i></span></div>
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<span style="letter-spacing: 0.0px;">125g cukru/ <i>125g of sugar </i></span></div>
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<span style="letter-spacing: 0.0px;">15g mąki/ <i>15g of flour </i></span></div>
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<span style="letter-spacing: 0.0px;">15g mączki kukurydzianej/ <i>15g of cornmeal</i></span></div>
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<span style="letter-spacing: 0.0px;">Laska wanilii/ <i>Vanilla bean</i></span></div>
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<span style="letter-spacing: 0.0px;">Skórka z 1 cytryny/ <i>Lemon zest from 1 lemon</i></span></div>
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<span style="letter-spacing: 0.0px;">100g czekolady 70%/kawa rozpuszczalna/ wiórki kokosowe/ <i>100g of dark chocolate 70% cocoa/ coffee/ desiccated coconut </i></span></div>
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<span style="letter-spacing: 0.0px;">Gotujemy na średnim ogniu mleko z 1/4 cukru. Wanilię, skórkę cytryny i resztę cukru dodajemy do żółtek i od razu mieszamy aż do jasnego koloru (blanchir). Dodajemy mąkę a następnie mączkę i mieszamy całość. Zdejmujemy mleko z ognia kiedy tylko zaczyna się gotować i przelewamy 1/3 powoli do żółtek, cały czas mieszając żeby zahartować (temper) jajka. Już zahartowane jajka przelewamy z powrotem do mleka i ponownie gotujemy przez ok. 1 minutę. Zdejmujemy krem z ognia. Dzielimy na pół. Do jednej połowy możemy dodać kawałki czekolady i wymieszać aż do rozpuszczenia, do drugiej np. kawę rozpuszczalną albo wiórki kokosowe. Oczywiście możemy też nic nie dodawać, wtedy krem będzie delikatnie waniliowo-cytrynowy. Gotowe kremy, zakrywamy folią spożywczą (żeby nie tworzyła się 'skóra') i schładzamy.</span></div>
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<i style="letter-spacing: 0px;">Cook milk with 1/4 sugar on the medium heat. Add vanilla, lemon zest and the rest of the sugar into the yolks and stir the whole until light in color (Blanchir). Add flour and cornmeal and mix together. Get the milk off the heat when it just begins to boil and then pour 1/3 hot milk to egg yolks slowly, stirring constantly in order to harden (temper) eggs. Pour already hardened eggs back into the milk and then cook the whole for about 1 minute. Get the cream off the heat. Divide in half. To the one half add chocolate pieces and stir until they melt and to the second half add some coffee or desiccated coconut. Of course, you can add nothing, then the cream will have a delicately vanilla-lemon savor. Cover the ready cream with plastic wrap (to prevent creating a 'skin') and then chill.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0HvtY83moknEdmaMx_j2IHHqIodcnZvho-8lRHP-X_iV5x4FtKbDhgg_9xgIDT2U94ophJpruF3ua5xBdyV2CBozB8GPAnaefTm7N3uGd1zAqWNQYDQ-9yY8xsTeOIN0bh0rHZYUMz7E/s1600/IMG_9537_Fotor_Fotor_Collage_Fotor_Collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0HvtY83moknEdmaMx_j2IHHqIodcnZvho-8lRHP-X_iV5x4FtKbDhgg_9xgIDT2U94ophJpruF3ua5xBdyV2CBozB8GPAnaefTm7N3uGd1zAqWNQYDQ-9yY8xsTeOIN0bh0rHZYUMz7E/s640/IMG_9537_Fotor_Fotor_Collage_Fotor_Collage.jpg" height="480" width="640"></a></div>
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<span style="letter-spacing: 0.0px;">Ja jeszcze wypełniałam eklery serkiem maskarpone wymieszanym z paroma zmiksowanymi truskawkami, ale myślę, że dobrym rozwiązaniem są też różnego rodzaju owocowe pasty - np. lemon czy blackberry curd. Już zamieszczałam te dwa przepisy, ale myślę, że kolejny raz nie zaszkodzi (przypominam że oba przepisy są ze świetnego <a href="http://cioccolatogatto.blox.pl/html">bloga</a> ). Jak nie macie czasu na jakieś wymyśle nadzienia to zawsze możecie użyć bitej śmietany, nutelli czy masła orzechowego. Ale namawiam, żeby jednak się trochę poświęcić i nie iść na skróty ;) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Lately when I was preparing eclairs, I filled them with mascarpone cheese mixed with some strawberries, but I think that it is a good idea to fill them with fruit curds - for example lemon and blackberry ones. I have already published those two recipes, but why not to do it once again? :) (this two recipes are from the great <a href="http://cioccolatogatto.blox.pl/html">blog</a>). If you don't have much time for preparing any demanding fillings, you can use whipped cream, Nutella or peanut butter. But I wish you wouldn't cut corners! ;) </i></span></div>
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<span style="letter-spacing: 0.0px;">600g jeżyn przetartych na puree/ <i>600g of mashed blackberries</i></span></div>
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<span style="letter-spacing: 0.0px;">80g cukru/ <i>80g of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">Sok z 1/2 cytryny/ <i>juice from 1/2 lemon</i></span></div>
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<span style="letter-spacing: 0.0px;">2 żółtka/ <i>2 egg yolks</i></span></div>
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<span style="letter-spacing: 0.0px;">20g mąki ziemniaczanej/ <i>20g of potato flour</i></span></div>
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<span style="letter-spacing: 0.0px;">4 łyżki wody/<i> 4 tablespoonfuls of water</i></span></div>
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<span style="letter-spacing: 0.0px;">2 łyżki śmietanki kremówki/ <i>4 tablespoonfuls of heavy cream</i></span></div>
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<span style="letter-spacing: 0.0px;">2 łyżki masła/ <i>2 tablespoonfuls of butter</i></span></div>
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<span style="letter-spacing: 0.0px;">Blackberry curd najlepiej przygotować dzień lub dwa wcześniej. Puree owocowe oraz sok z cytryny wlewamy do garnka o grubym dnie, wsypujemy cukier i podgrzewamy na małym ogniu. Żółtko mieszamy z wodą, śmietanką i mąką ziemniaczaną. Gorące puree wlewamy powoli do masy żółtkowej. Całość przelewamy z powrotem do garnka. Następnie cały czas mieszając podgrzewamy na małym ogniu aż budyń zgęstnieje. Krem ściągamy z ognia, dodajemy masło, mieszamy, nakrywamy folią spożywczą i studzimy, a potem schładzamy.</span></div>
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<span style="letter-spacing: 0.0px;"><i>I recommemed to prepare blackberry curd one or two days earlier. Pour fruit purée, lemon juice and sugar to a pot with thick bottom and warm up on a low heat. Mix egg yolks with water, cream and potato flour. Pour slowly the hot purée to the yolk's mass. Then pour the whole mass back to the pot. Warm up the mass on a low heat and at the same time stir it till it becomes thicker. Then add butter, stir the mass and cover with a kitchen foil. Cool it down and put into a fridge. </i></span></div>
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<span style="letter-spacing: 0.0px;">100ml soku cytrynowego/ <i>100ml of lemon juice</i></span></div>
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<span style="letter-spacing: 0.0px;">100ml wody/<i> 100ml of water</i></span></div>
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<span style="letter-spacing: 0.0px;">80g cukru/ <i>80g of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">Skórka otarta z 1 i 1/2 cytryny/ <i>lemon zest from 1 and 1/2 lemon</i> </span></div>
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<span style="letter-spacing: 0.0px;">20g mąki ziemniaczanej/ <i>20g of potato flour</i></span></div>
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<span style="letter-spacing: 0.0px;">2 żółtka/<i> 2 egg yolks </i></span></div>
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<span style="letter-spacing: 0.0px;">2 łyżki masła/ <i>2 tablespoonfuls of butter </i></span></div>
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<span style="letter-spacing: 0.0px;">100ml śmietanki kremówki 30%/ <i>100ml of heavy cream 30%</i></span></div>
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<span style="letter-spacing: 0.0px;">Wszystkie składniki (bez masła i kremówki) umieszczamy w garnuszku o grubym dnie. Mieszamy aż się połączą, następnie cały czas mieszając podgrzewamy na małym ogniu aż budyń zgęstnieje. Krem ściągamy z ognia, dodajemy masło i śmietankę, mieszamy, nakrywamy folią spożywczą i studzimy.</span></div>
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<span style="letter-spacing: 0.0px;"><i>All the ingredients (without butter and heavy cream) put into a pot with a thick bottom. Warm up the mass on a low heat and at the same time stir it till it becomes thicker. Then add butter and heavy cream, stir the mass and cover with a kitchen foil. Cool it down and put into a fridge.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiJStfWbNExd1MTPQ_k6IYFJD1fIQMjDkM4fPYTifLbhekzqa1PU5Fyjk_cAYyOT7tIA8KSdN_67f1rZCuXiDZav5rxUvufyuZn3PSPMcopwqHtCYg_0wbB4LSPDl9AxFaiJGQtydeH0/s1600/IMG_9655_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiJStfWbNExd1MTPQ_k6IYFJD1fIQMjDkM4fPYTifLbhekzqa1PU5Fyjk_cAYyOT7tIA8KSdN_67f1rZCuXiDZav5rxUvufyuZn3PSPMcopwqHtCYg_0wbB4LSPDl9AxFaiJGQtydeH0/s640/IMG_9655_Fotor.jpg" height="402" width="640"></a></div>
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<span style="letter-spacing: 0.0px;">Schłodzone nadzienia umieszczamy w worku z końcówką 6 mm. W zależności od wielkości eklera robimy w nim od spodu 2-3 dziurki. Najlepiej jedną na środku i dwie na końcach. Zaczynamy wypełnianie eklera od krawędzi, a następnie na środku. Wypełnione eklery dekorujemy polewami. Ja zdecydowałam się na polewę czekoladową, z białej czekolady i lukier truskawkowo-cytrynowy. Do dekoracji użyłam też karmelizowane, drobno posiekane migdały i wiórki kokosowe. Eksperymentujcie, opcji jest naprawdę dużo! :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Place the chilled fillings in a confectionery bag with a 6 mm tip. It depends on the size of the eclair, but usually you should make 2-3 small holes </i></span><i>in the bottom</i><i style="letter-spacing: 0px;">. One in the middle and two others at the ends. Start filling eclairs from the edge to the middle. Glaze filled eclairs. I have decided to use a dark chocolate, white chocolate glaze and a strawberry-lemon frosting. Additionally I have decorated my eclairs with caramelized, finely chopped almonds and desiccated coconut. Experiment, you have so many exciting options! And enjoy it :)</i></div>
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<div style="background-color: white; color: #222222; font-family: Georgia; font-size: 12px; text-align: right;">
<span style="letter-spacing: 0px;"><b>Photos: </b>Oleszka</span></div>
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<div style="background-color: white; color: #222222; font-family: Georgia; font-size: 12px; text-align: right;">
<span style="letter-spacing: 0px;"><b>Place:</b> Kurt Scheller Academy</span></div>
<br>Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com18tag:blogger.com,1999:blog-198398309852239182.post-7028400567395402542014-01-06T20:09:00.000+01:002014-01-06T20:09:34.321+01:00My favourite photos - 2013<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKvCWK2CxmLEgVP6f_iH4r05wAZDjSZBQNN_UK3BX2knOn5QN2AG3maIZvsdxg5xixubT8Z93dAw7zXE1l7ux9zCYJZ_yVlnzhVM9o0xdWvE1GTY55qkzq3NGE32Adp1i8rxfpqgMUOh4/s640/IMG_0100.JPG" height="360" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/01/w-chuste-okutana.html">W chustę okutana</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ13tXcArS_yOosMd-qbFfez8eeQyo12sxWnQvF6Bz2wI5YETfdx2svySqBnxYg_chS2n1p1sqLwrtQYxRSStHmcgxLOUsWur4XKQp7u8vCh_z1Z5yLsTebqZ64V8VuzUnPq-yCbV6aOs/s1600/IMG_0099_Fotor_Collage.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ13tXcArS_yOosMd-qbFfez8eeQyo12sxWnQvF6Bz2wI5YETfdx2svySqBnxYg_chS2n1p1sqLwrtQYxRSStHmcgxLOUsWur4XKQp7u8vCh_z1Z5yLsTebqZ64V8VuzUnPq-yCbV6aOs/s640/IMG_0099_Fotor_Collage.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/01/magiczne-pudeko-i-zycie-od-razu-staje.html">Magiczne pudełko i życie od razu staje się prostsze! :)</a></td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVHjVhABF-E7ppTL-8IrcNVP0yR36aiZKpgIcBM6xrvisoPkprP8rro_BoA_6saYoDpY4p3FgIZALpusyy5yvVeDaj13htydnjVHhMdMRRqku_MoUIwTar9TduYX6GAO4OAtgnOVz12s/s640/IMG_0094.JPG" height="426" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/02/w-sidach-maej-czarnej.html">W sidłach małej czarnej...</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1trL5Qsb45fX5fPakdHo3rIdFSlWRhYbunsAdDmTulvKtIK3UT1bWGkQJcT_mmu4F2RAIjrGirby_xBqOAfeKnBGNX9Vre77hAiNHfwVch72VWu7I2DaULN5ydEwn4rCBzjibPb4y2lg/s1600/IMG_0095_Fotor_Collage.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1trL5Qsb45fX5fPakdHo3rIdFSlWRhYbunsAdDmTulvKtIK3UT1bWGkQJcT_mmu4F2RAIjrGirby_xBqOAfeKnBGNX9Vre77hAiNHfwVch72VWu7I2DaULN5ydEwn4rCBzjibPb4y2lg/s640/IMG_0095_Fotor_Collage.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/02/w-sidach-maej-czarnej.html">W sidłach małej czarnej...</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUyTbF4wuP6VxIDQqTKAnH25Z5BXsuFbjjoWOCTf8FNxhl8jIxkwvtN6_v6GVLdGk2bwMBw7jtUmQhEs-AnJcX1cHi8RLxysa0oShgrNZAg8h-_ygnqWxpy-bKup4QDvqwDr_cctYYnw/s640/IMG_0089.JPG" height="272" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/02/oleszka-w-krainie-czarow-gran-canaria.html">Oleszka w krainie czarów (Gran Canaria) part 1</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4O9vT37nbeI00BaOBD7W4e9LLGh0xSDvBeWz0VBFMo1wOdhlOMY0TW5pg_KMjcn_Q94BSr703E86RRYD7T99NLned01kHJBaAOQBXd6lztkiXraAaO6lmJtCecLrW9Zr-zngOgas0Pc/s640/IMG_0086.JPG" height="426" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/02/oleszka-w-krainie-czarow-gran-canaria.html">Oleszka w krainie czarów (Gran Canaria) part 1</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczQXnoe2vgLt5OzWgraVGOan2f0kDvgcPzXjbEjJOb5pHY0Q3tqSdWt0VKtPJHG5T8hPeA9j2JVPxjJslxq-BAo3ffuyzt_mfXKI4n6xxyFrA8214hUZwiiMo3IVhlw7Bj48qM-cTC4A/s1600/IMG_0085.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczQXnoe2vgLt5OzWgraVGOan2f0kDvgcPzXjbEjJOb5pHY0Q3tqSdWt0VKtPJHG5T8hPeA9j2JVPxjJslxq-BAo3ffuyzt_mfXKI4n6xxyFrA8214hUZwiiMo3IVhlw7Bj48qM-cTC4A/s640/IMG_0085.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/02/meska-koszula-tak-po-prostu.html">Męska koszula, tak po prostu</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfp4RsCHsR79pdzhF5VGbiqXgdZUZEbSZ1IF45VcuL5HHD9uYMHWQtPj1DVdXdPZ0JQDBUgtHqSUpi1opXJezlb4u1jDwIjeylDXlL3o9h4vT9I2LZgyjbU3W6YEN80-MyX60Oq6a9J_o/s640/IMG_0081.JPG" height="426" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/03/oleszka-w-krainie-czarow-gran-canaria.html">Oleszka w krainie czarów (Gran Canaria) part 2 oraz 'sezonowe' przemyślenia ;)</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYy8aGZAuje34VgFJwXSnMDRLn3HqPK_mwLEJS7CzKjqdxv4F415AuFxSUPjIu6EWi_cwJVpYzG4bd0RDmjDv64RZF9RFr-w_mS-A9X2VsuYpOv0EL94q88OstQ2-lxLe29Zn4PnkinA/s640/IMG_0082.JPG" height="388" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/03/oleszka-w-krainie-czarow-gran-canaria.html">Oleszka w krainie czarów (Gran Canaria) part 2 oraz 'sezonowe' przemyślenia ;)</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqAGYD9eW0HFdYKfotsnZQZijvBCNGI1lsXCWeleqCEyLjO3LoCdlwLc87aFpsIu8zpt0PfDL6IHOEA89smy0lafs-qU8eT-XODFkmFsowcE0LLVxQr9W7oW0oIHXl6xGwXxpQJqITdE/s640/IMG_0073.JPG" height="426" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/03/the-ageless-kid-lego-barbie-and-snow.html">The ageless kid (Lego, Barbie and snow dessert ;))</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-Si63qjU8uwQx5bzxySGCfeDJJ8Ni_aWuSW0fgDgR7lDYmWaNFGWSrCo_zYm5wkSUCIsJv4Dn3FofcWGUXymCs9-w3_1qEmOvDuGxGayToJ0GcDtRzoT5DKAnUa7oNAx5X0ndybm_bM/s640/IMG_0075.JPG" height="400" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/03/the-ageless-kid-lego-barbie-and-snow.html">The ageless kid (Lego, Barbie and snow dessert ;))</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMK-C1lN7n0h_o1YMkZUFtSQwRkto5Ixvdbr8vGAnQEpSZnQIng2LV_lhADbBpbC1dV9YLDE9bud7-VkShW32K2QJgo9q1mcGEcLxxrl-J14cBm_GwXtxEgArltpLiN7iXy6Tu1YAr2w/s640/IMG_0076.JPG" height="640" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/03/the-ageless-kid-lego-barbie-and-snow.html">The ageless kid (Lego, Barbie and snow dessert ;))</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmM_aiL_I-3Rnzvz5CC7f5oBfouk2_dIwhOBuiC8huy3rXAxYNQINafNRTyCXdOhIrpcpFc0lC7bChnPahZ8MRB8wk9L8NFdh9sYsRQQRLsgo0-jUEoNGBBfu-auKDxvhjOHa7syG0Cw/s640/IMG_0077.JPG" height="640" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/03/the-ageless-kid-lego-barbie-and-snow.html">The ageless kid (Lego, Barbie and snow dessert ;))</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyllKC0n9oE5CVMYC43oHeg4OIeg20VMtZYGw6CvYffDM8DyH5GpMd8jlcSJRveCD8UgcGJ7A6U6FG6qwnmWJtQ7KWq9xsAtkTHe-PzcG72glWM_N4A0svsaZ95zVz0FTyBl2VVTFXck8/s1600/IMG_0072.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyllKC0n9oE5CVMYC43oHeg4OIeg20VMtZYGw6CvYffDM8DyH5GpMd8jlcSJRveCD8UgcGJ7A6U6FG6qwnmWJtQ7KWq9xsAtkTHe-PzcG72glWM_N4A0svsaZ95zVz0FTyBl2VVTFXck8/s640/IMG_0072.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/05/judith-and-head-of-holofernes.html">Judith and the Head of Holofernes</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zjtD5Ld85src_JswGIGtgd7cONEWuEh9xO-BKLv5O-23m1pHCF6kUm5T-xjAky-t731Okq5pbkLXJO6BfLwGcRLE-TIkkIopZPT9uScxtB_TCaBVO5fz2056BbTjQFI-p_m0uLspwXk/s1600/IMG_0067.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zjtD5Ld85src_JswGIGtgd7cONEWuEh9xO-BKLv5O-23m1pHCF6kUm5T-xjAky-t731Okq5pbkLXJO6BfLwGcRLE-TIkkIopZPT9uScxtB_TCaBVO5fz2056BbTjQFI-p_m0uLspwXk/s640/IMG_0067.JPG" height="400" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/05/my-may-delicious-trip.html">My May (delicious) trip</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sRPfaL0gUjinJcuVsMPbxcaXJq_F6lGNF60-LDaB7KSTZR8zBF1nyQp0qOEX8GOQCcUfVgzNmMWeJyt89LKY20MCkIAkNwFPiIf9Smq4wQQbgNwtiKVD1KzwRLyltDGvaGZbXWhEG7Q/s1600/IMG_0069.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sRPfaL0gUjinJcuVsMPbxcaXJq_F6lGNF60-LDaB7KSTZR8zBF1nyQp0qOEX8GOQCcUfVgzNmMWeJyt89LKY20MCkIAkNwFPiIf9Smq4wQQbgNwtiKVD1KzwRLyltDGvaGZbXWhEG7Q/s640/IMG_0069.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/05/my-may-delicious-trip.html">My May (delicious) trip</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVI1NKy5KmpinnCpQMIDF0fDXWWXnzgbbwr-aO7DEGeazLSSfJquEdWcHNVz1CJruFUL7EVJ5tCY0vu_CtMA80a1vJE4SOnvWtaIPgTtLh9_4LOb0s-qkoFCrbXU6ygkjyJRgmjBzLiHE/s640/IMG_0071.JPG" height="480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/05/my-may-delicious-trip.html">My May (delicious) trip</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHg_WioKv_OsVSRdKzlwPWLrnlN-w-wdy7IViHcP8xkql1dnovWN82zXHHDgXKl7CHFj4YNvT5dafIHsauX8CwMzUxZBN14Nn4WavrkAP4SJ60j0znEwfFUFS6H03iisq8q8Kma7aONNc/s1600/IMG_0062.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHg_WioKv_OsVSRdKzlwPWLrnlN-w-wdy7IViHcP8xkql1dnovWN82zXHHDgXKl7CHFj4YNvT5dafIHsauX8CwMzUxZBN14Nn4WavrkAP4SJ60j0znEwfFUFS6H03iisq8q8Kma7aONNc/s640/IMG_0062.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/05/my-way-of-eating.html">My way of eating</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsloyjCNwsZIbQEXUOyzx6C7TiHTkZ-VqRIt3sRNuggqrU911gMnH_BALWY43Th4Le2WZeYy0z6GNn4_yDrzzpIwQoSHKg4fFmsCIvhpP3T_DAxNUEnPtAAo9jImL-nZf-y-Rpo-QnOc/s1600/IMG_0063.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsloyjCNwsZIbQEXUOyzx6C7TiHTkZ-VqRIt3sRNuggqrU911gMnH_BALWY43Th4Le2WZeYy0z6GNn4_yDrzzpIwQoSHKg4fFmsCIvhpP3T_DAxNUEnPtAAo9jImL-nZf-y-Rpo-QnOc/s640/IMG_0063.JPG" height="392" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/05/my-way-of-eating.html">My way of eating</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUaN-XkNbfqBRA8XoD1G69zOZE_lm4tf62Ldkd8C3ErN3GKUMmIqHmasBJiJE5X2XvWFu50-_EMX4oPHJBahv7SnqfxD8QrPIdT2XNujdC3cGmWHNIMrFH-d4GX4HISL-2dyQSfA3NYAI/s640/IMG_0059.JPG" height="328" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/07/independence-day.html">Independence day</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_e73yWrfebS3MeAcxzQuSQo3OB6LgINXMqEu5uDAbAbAUm1ucnVnLCk9N7tQDEopb_X4hZZ4-n7MaPzIfC08pTnnl0vRTYTywZN86vcxrwaBP7ua7VwCURIt2yLk6OR4RIaSmJsDtJmo/s640/IMG_0061.JPG" height="426" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><a href="http://wildand3.blogspot.com/2013/07/independence-day.html">Independence day</a></td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzM8hY36M0qt0_7TBFwjeZXZbVLbIjWOp-FQZOts60jjTsQOhuW-EGipjqPHswTL1tVxOXROIFC1pYm1KF64TzXduVbmz-Huap-frM_uve42YyCPYRTvbjrNXRNGDQjjUsMz-iTfN7zXA/s640/IMG_0051.JPG" height="426" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/08/living-in-california.html">Living in California</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpUMs0zu2j4bTwwSbjTTnOq79e3Im-LeK-01KMIVtJfTXAmd-MJnUvvkUdJGKUHQ4IVKRsEt1hJn-s-IB3guQitj2Ri5tX35g3YIlCDiWaW3VpeaW3yUnXCjyJPpmdeSZrL461pjLqbc/s640/IMG_0052.JPG" height="426" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/08/living-in-california.html">Living in California</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYIE7YN5Qjj6LmlZ_7C3xAzBIJdU4n9xvovTQE63jYwAFVM69rt0kirrR1J-k6C0z_kL-arZckeje7v6wq7-fqBKootvTIZMofhLigWwabtU0JIb4P7eZyX3CmankUoWzR5eWxkeGCFM/s640/IMG_9114_Fotor_Collage_Fotor.jpg" height="640" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/08/living-in-california.html">Living in California</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJETTk7ZPYELsP4A5gVFpNVUblK9KAKu1soos8WwkKSCF4qHX9LJBMDW6zm9cz_tD51LijtaX4VHeC0DcI9fJ2-6WndFVRH0Q0cv1t9s9RTNyIFJWD3IWyvvhRnm005WEyho047feX8Rk/s640/IMG_0057.JPG" height="640" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/08/living-in-california.html">Living in California</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeUousAd3mHCA40C8kzXvaq524XIqSiQcGwI_quhuqQ-pkT21DjC8Zp2p76ypZ0OODQqh4JY65crIv0GXfTDVr6uPnZMSUFi7Si-aYXmADQNl2CW_2hAR_MZVFBShwn9QEX1L79A7vYQ/s1600/IMG_0048.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeUousAd3mHCA40C8kzXvaq524XIqSiQcGwI_quhuqQ-pkT21DjC8Zp2p76ypZ0OODQqh4JY65crIv0GXfTDVr6uPnZMSUFi7Si-aYXmADQNl2CW_2hAR_MZVFBShwn9QEX1L79A7vYQ/s640/IMG_0048.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/08/living-in-california-part-2.html">Living in California part 2</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtgtxTBnJOWyAzXwOhLw8uMvKa719fF2zrz0sMwLhHQ8X-ZOvvR2CWTI0o9SGIRoVIkbqrsjQ9Dv9wIuKL2abRRoK4ATjrsp7PdeJkKvLJezsoAYntblGugY3nTp9var8eOP49o_MSv0/s1600/IMG_0046.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtgtxTBnJOWyAzXwOhLw8uMvKa719fF2zrz0sMwLhHQ8X-ZOvvR2CWTI0o9SGIRoVIkbqrsjQ9Dv9wIuKL2abRRoK4ATjrsp7PdeJkKvLJezsoAYntblGugY3nTp9var8eOP49o_MSv0/s640/IMG_0046.JPG" height="374" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/08/living-in-california-part-2.html">Living in California part 2</a></td></tr>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/08/san-francisco-and-wine-country-in-my.html">San Francisco and Wine Country in my eyes</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpReh4VskwBPt4BJlnB88zQxq10s-4aFoydiAEbyFF-wNk_KNqrlXBdATtM4G67NZShmBR3s9kdl0SFOHsZo6v8tQw5cOWHIPSNcrEzkbXxOBwmua622peZIYnKk6Nw2GaTkKL2GtALs/s1600/IMG_0044.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpReh4VskwBPt4BJlnB88zQxq10s-4aFoydiAEbyFF-wNk_KNqrlXBdATtM4G67NZShmBR3s9kdl0SFOHsZo6v8tQw5cOWHIPSNcrEzkbXxOBwmua622peZIYnKk6Nw2GaTkKL2GtALs/s640/IMG_0044.JPG" height="406" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/08/san-francisco-and-wine-country-in-my.html">San Francisco and Wine Country in my eyes</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/08/san-francisco-and-wine-country-in-my.html">San Francisco and Wine Country in my eyes</a></td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/09/how-about-preparing-perfect-party.html">How about preparing a perfect party? :)</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/09/how-about-preparing-perfect-party.html">How about preparing a perfect party? :)</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/10/hostel-fabryka.html">Hostel 'Fabryka'</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/10/my-private-choc-tail-party.html">My private 'choc-tail' party </a></td></tr>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/11/coat-addition-during-wintertime.html">Coat addiction during wintertime ;)</a></td></tr>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/11/coat-addition-during-wintertime.html">Coat addiction during wintertime ;)</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/11/pasta-forever.html">Pasta forever!</a></td></tr>
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<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/12/my-london-impressions-part-1.html">My London impressions part 1</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-zfovpNmUhAD5EGoCM8-3loWsoLL3v0VR9Xp6sauEodKkE8OM2PEAdfpRZpeOcXwvegiYIB9HKLHc1AwT7l_I3xf0dIs91vhqnwkD4UETbQWRGehD1JYZEtMIVqNhhj7avr9dH8dqEs/s1600/IMG_0024.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-zfovpNmUhAD5EGoCM8-3loWsoLL3v0VR9Xp6sauEodKkE8OM2PEAdfpRZpeOcXwvegiYIB9HKLHc1AwT7l_I3xf0dIs91vhqnwkD4UETbQWRGehD1JYZEtMIVqNhhj7avr9dH8dqEs/s640/IMG_0024.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><a href="http://wildand3.blogspot.com/2013/12/christmas-within-sight.html">Christmas within sight...</a></td></tr>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com6tag:blogger.com,1999:blog-198398309852239182.post-27071672402558501312013-12-30T19:30:00.000+01:002013-12-30T19:30:56.743+01:00The perfect risotto<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia; font-size: 12px; letter-spacing: 0px;">Jako zdeklarowana miłośniczka włoskiej kuchni postanowiłam wreszcie zdradzić Wam tajemnicę idealnego risotto. W końcu po poście o różnorakich pastach nie mogło zabraknąć i tego włoskiego specjału. Nie zapominajmy, że dla Włochów z północy risotto jest tym czym makaron dla Włochów z południa - czyli absolutną świętością! :) </span><br />
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<span style="letter-spacing: 0.0px;"><i>As a declared lover of the Italian cuisine I've decided to reveal finally a secret of the absolutely perfect risotto. Taking into consideration that some weeks ago I made a post about various kinds of pasta I've come to a decision that you, mu dear readers, should be taught how to prepare this very Italian specialty. Do not forget that risotto for the Italians from the north is equally crucial as pasta for the Italians from the south, they treat risotto as an absolute holiness! :) </i></span></div>
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<span style="letter-spacing: 0.0px;">Składniki na risotto podstawowe/ <i>Ingredients for the basic risotto </i></span></div>
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<span style="letter-spacing: 0.0px;">- ryż do risotto (arborio)/ <i>risotto rice (arborio)</i></span></div>
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<span style="letter-spacing: 0.0px;">- bulion warzywny, mięsny lub rybny (na jedną szklankę ryżu trzy szklanki bulionu)/ <i>vegetable, meat or fish stock (for the one cup of rice use three cups of stock)</i></span></div>
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<span style="letter-spacing: 0.0px;">- cebula, najlepiej szalotka/ <i>onion, the best spring onion</i></span></div>
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<span style="letter-spacing: 0.0px;">- białe wytrawne wino/ <i>white dry wine </i></span></div>
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<span style="letter-spacing: 0.0px;">- dobry jakościowo parmezan/<i> good quality Parmesan </i></span></div>
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<span style="letter-spacing: 0.0px;">- masło/ <i>butter</i></span></div>
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<span style="letter-spacing: 0.0px;">- oliwa z oliwek/ <i>olive oil </i></span></div>
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<span style="letter-spacing: 0.0px;">- świeżo mielony pieprz/ <i>freshly ground pepper </i></span><br />
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<span style="letter-spacing: 0px;">Na początku musimy przygotować bulion. JA SIĘ NIE ZGADZAM NA ŻADNE KOSTKI, więc jak zamierzacie takowej użyć to w sumie możecie dalej nie czytać, risotto i tak będzie nieudane. Bulion może być warzywny, mięsny lub rybny w zależności od tego jakie składniki chcecie jeszcze dodać i jaki smak osiągnąć. Jeśli zamierzacie do risotto dodać np. krewetki to najlepiej sprawdzi się bulion rybny, natomiast jeśli będziecie przygotowywać np. risotto grzybowe to wtedy bulion warzywny będzie najlepszym wyborem. Ja zazwyczaj wykorzystuję bulion warzywny, ponieważ wtedy smak risotto jest delikatniejszy, a dodatkowo przy doborze odpowiednich przypraw i ziół możemy lepiej dopasować smak bulionu do charakteru risotto. Po przygotowaniu bulionu bierzemy się za risotto. W głębokim garnku podsmażamy na oliwie z oliwek i maśle (są dwie szkoły, niektórzy wybierają dziewiczą toskańską oliwę, inni prawdziwe kremowe masło, a ja - wyznawczyni kompromisów łączę te dwie szkoły ;)) drobno posiekaną cebulę lub szalotkę. Ważne żeby jej nie przesmażyć, staramy się ją tylko zeszklić, następnie dodajemy cały ryż, całość mieszamy i smażymy przez chwilę. Każde ziarenko powinno pokryć się warstwą tłuszczu i zostać w ten sposób 'zabezpieczone'. Kolejnym etapem jest dodanie wina, które nadaje risotto prawdziwego charakteru. Oczywiście nie całą butelkę, zazwyczaj wystarczy kieliszek, który wlewamy i mieszamy do momentu aż wchłonie go ryż. Następny etap jest najważniejszy, ponieważ wymaga naszej uwagi i MIESZANIA, co niektórych może zniechęcić ;) Zaczynamy wlewać bulion (ważne - gorący), oczywiście nie cały od razu, powoli, etapami. Wlewamy pierwszą partię, mieszamy (delikatnie, nie nerwowo czy zbyt żywiołowo :P) do momentu aż ryż 'wypije' cały płyn, wtedy wlewamy kolejną partię i zabawa zaczyna się od nowa. Powtarzamy tę czynność do momentu aż uznamy, że nasz ryż jest absolutnie boski. Powinien być tak jak włoski makaron al dente, kremowy na zewnątrz i twardy w środku. Wtedy zdejmujemy ryż z ognia i dodajemy mój kochany Parmezan, ważne, żeby był naprawdę dobry gatunkowo, wtedy nasze risotto będzie po prostu nieziemskie. Mieszamy całość aż do rozpuszczenia się sera. Wtedy dodajemy jeszcze trochę masła, świeżo mielonego pieprzu i dajemy odpocząć naszemu daniu przez 1-2 minuty. A potem od razu jemy, przecież risotto musi być ciepłe!</span></div>
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<span style="letter-spacing: 0.0px;"><i>At the beginning we need to prepare some stock. I DO NOT AGREE TO USE ANY BOUILLON CUBE, so if you are going to use such a cube, you'd better stop reading that very post at the moment, anyhow your risotto will be failed. The stock can be vegetable, meat or fish, depending on what ingredients you want to add and which flavor to achieve. If you prepare for example a shrimp risotto, you should use the fish stock, but if you are going to make a mushroom risotto then the vegetable stock would be the best possible choice. I usually use the vegetable bouillon, because it makes the flavor of risotto more delicate and additionally adding some appropriate spices and herbs we can make our risotto more essential. After having prepared the stock you can start on making risotto. Fry in a deep pot on some olive oil and butter (there are two schools, some people choose virgin Tuscan olive oil, other ones use creamy butter and I (as a champion of compromises) mix these two schools ;)) finely chopped onion or shallot. It is really important not to overfry it, try to only glaze it, then add the rice, stir and fry the whole for a moment. Each grain should be covered with a layer of fat and thanks to it 'protected'. The next step is to add the wine which winkle out the true character of risotto. Of course, not the whole bottle, usually just a glass, you pour and mix until the rice absorb it. The next stage is the most important one because it requires our attention and MIXING which may discourage someone ;) Begin to pour the stock (important - hot one!), of course, not all at once, little by little. Pour the first batch, stir (gently, not nervously or too vigorously :P) until the rice 'drinks' all the liquid, then pour another batch and the fun starts all over again. Keep repeating this very step until you find your rice absolutely delicious. It should be like Italian pasta al dente: creamy out and hard in the middle. Next remove the rice from the fire and add the Parmesan. It's important to buy a really good one, then our risotto will be just fabulous. Stir the mixture till the moment when the cheese is melted. Then add a little butter, freshly ground pepper and set aside for about 1-2 minutes. And then eat this delicious dish immediately, after all, risotto has to be warm!</i></span></div>
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<span style="letter-spacing: 0.0px;">Ostatnio przygotowałam risotto truflowe i pomidorowo-pieczarkowo-oliwkowe. Przy przygotowywaniu truflowego dodałam po prostu w końcowej fazie drobno posiekane trufle i zostawiłam trochę do dekoracji. Natomiast przy gotowaniu tego drugiego, na początku podsmażyłam drobno posiekane pieczarki razem z cebulą i czosnkiem, a drobno pokrojone pomidory i oliwki dodałam w końcowej fazie. Ważne żeby składników nigdy nie było za dużo, żeby nie zdominowały boskiego smaku risotto. W prostocie tkwi złoty środek. A można je przygotowywać na naprawdę wiele wiele sposobów. Na przykład z serem gorgozola i orzechami włoskimi, z owocami morza albo grzybami. Wierzę w waszą inwencję twórczą! :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Recently I've prepared truffle and tomato-olive-mushroom risotto. When I was preparing truffle one I added in the final stages finely chopped truffles and left some for decoration. While cooking the latter one at the beginning I fried finely chopped mushrooms with some onion and garlic and I added finely chopped tomatoes and olives in the final stage. The crucial thing to remember when you prepare risotto is not to add toooo many components. They shouldn't dominate the divine taste of risotto. The simpler the better. You can prepare risotto in many ways. For example with gorgozola cheese and walnuts, seafood or mushrooms. I do believe in your creativity! :)</i></span></div>
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<b style="background-color: white; color: #222222; font-family: Georgia; font-size: 12px; line-height: 16px;">Photos: </b><span style="background-color: white; color: #222222; font-family: Georgia; font-size: 12px; line-height: 16px;">Oleszka</span></div>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com0tag:blogger.com,1999:blog-198398309852239182.post-16769071393655258112013-12-23T19:36:00.002+01:002013-12-28T11:01:33.695+01:00Christmas within sight...<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">Dzisiaj oszczędzę już Wam mojej radosnej grafomańskiej twórczości. Przecież nie ulega wątpliwości (przynajmniej na tej szerokości geograficznej), że święta to najpiękniejszy okres w roku. Dlatego już bez żadnych głębszych przemyśleń wracam do kuchni lepić pierogi. </span></div>
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<span style="letter-spacing: 0.0px;">Zostawiam Was ze zdjęciami absolutnie pięknego Londynu w okresie przedświątecznym i życzę spełnienia najskrytszych marzeń! :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>I suspect, that you must feel a little bit confused because of lack of my usual sooooo long post. But today I've simply turned away from my joyful and graphomanic writing To be honest, it is absolutely logical (at least at this latitude) that Christmas is the most beautiful time of the whole year, so now without any further thoughts I'm coming back to the kitchen in order to shape dumplings.</i></span></div>
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<i style="letter-spacing: 0px;">I'm leaving you with images of absolutely beautiful London during Christmastime and I hope your dreams will come true! :)</i><span style="letter-spacing: 0px;"> </span><br />
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<span style="letter-spacing: 0.0px;"><b>Photos: </b>Oleszka</span></div>
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<span style="letter-spacing: 0.0px;"><b>Place:</b> London, United Kingdom</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com3tag:blogger.com,1999:blog-198398309852239182.post-45521150122018889232013-12-18T20:47:00.000+01:002013-12-28T11:01:13.384+01:00My London impressions part 1<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">Zważywszy na fakt, że ostatni post był przecież taki 'krótki' i praktyczny, dziś mogę trochę poszaleć (proszę, wybaczcie mi ;)). Niecierpliwym wyjaśniam, że post będzie o mojej przedświątecznej wycieczce do Londynu, ale nie byłabym sobą gdybym na wstępie nie opowiedziała paru niesamowicie 'ciekawych i porywających' historii z mojej przeszłości ;) Do biegu, gotowi, start! </span></div>
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<span style="letter-spacing: 0.0px;"><i>Considering the fact that the last post was so 'short' and practical, today, I can push the boat out a little (please forgive me ;)). For the impatient: the post will be about my pre-Christmas trip to London, but I wouldn't be myself if I didn't tell you at the outset some incredibly 'interesting and captivating' stories from my childhood ;) Steady? Ready? Go!</i></span></div>
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<span style="letter-spacing: 0.0px;">Pierwszy raz pojechałam do Londynu gdy miałam trzy miesiące. Mieszkałam tam wtedy pół roku, więc można powiedzieć, że jestem tak trochę '(b)londynką' :) Niestety za dużo z tamtego okresu nie pamiętam, ale przynajmniej cały mój pobyt jest uwieczniony na licznych zdjęciach. Bo musicie wiedzieć, że gdyby 18 temu istniało coś takiego jak blogi to już wtedy byłabym zapewne bloggerką! Moja mama, będąca zapewne pod urokiem kapitalizmu, kupowała mu przeróżne sukieneczki, ubranka, spineczki (tak, tak, od urodzenia byłam nad wyraz owłosiona ;)) a następnie sadzała mnie na kanapie i robiła zdjęcia. Zresztą nie ograniczała się tylko do kanapy, przecież w Londynie jest tyle pięknych parków i innych plenerów! Kolejnym niesamowicie ciekawym zdarzeniem z mojego londyńskiego życia było zgubienie smoczka na Oxford Street. To wydarzenie było iście dramatyczne, ponieważ moje uzależnienie od smoczka było porównywalne do mojego dzisiejszego uzależnienia od gumy do żucia (czyli to naprawdę nie przelewki :p) Najgorzej jednak było, gdy rodzice próbowali odstawić mnie od tego nieszczęsnego smoczka. Powiedzieli, że zjadł go mój ukochany miś. To się dla misia niezbyt dobrze skończyło. Biłam go, wyzywałam, krzyczałam, żeby oddał mi ten smoczek, aż wreszcie rozprułam... (aż się siebie boję :p). Potem do Londynu wróciłam dopiero 10 lat później i niestety znowu pamięć mnie zawodzi. Z całego pobytu pamiętam tylko jeden sklep, który chyba całkowicie mnie pochłonął... a mowa oczywiście o Hamleys. Tyle zabawek, tyle lego, tyle lalek, tyle księżniczek, tyle misiów....,a to wszystko zgromadzone na 7 piętrach! Istny raj, który niestety w wieku 10 lat przysłonił mi cały Londyn. Dlatego wkróciłam tu już pełnoletnia, w najpiękniejszy dla mnie czas czyli ten świąteczny. Przygotowana, z planem, ruszyłam na podbój Londynu! </span></div>
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<span style="letter-spacing: 0.0px;"><i>When I went to London for the very first time I was three months old. I lived there then about six months, so in a way I'm a little a 'Londoner' :) As you can easily guess I can't remember this very period of my life, but my entire stay was immortalized at least in numerous pictures. I have to let you the cat out of the bag: if 18 years ago something like blogs had existed, long since I would be a blogger! My mom, being probably under the charm of capitalism, was buying me all sorts of dresses, hair-sides (yes, yes, since my birth I have been extremely hairy ;)) and then she sat me down on a couch and took pictures. Otherwise, she didn't restrict to the couch only, after all, in London you can find so many beautiful parks and other lovely settings! Another extremely interesting episode from my London life was losing one of my dummies on Oxford Street. This event was truly dramatic, because you should know that my dummy addiction was comparable to my present chewing gum one (that's why it is not a joke :p). But the worst thing was when my parents tried to make me stop using this fateful pacifier. They told me that my beloved teddy bear had eaten it. That was a really hard time for my favorite toy. I was beating him, screaming at him in order he gave me my comforter, and finally I ripped him... ( I'm starting to be scared of myself :p). Then I came back to London about 10 years later and unfortunately, once again my memory fails. I can remember only one department store from my entire stay. A store which completely dumbfounded me ... and obviously I mean Hamleys. So many toys: lego, dolls, princesses, teddy bears... and all of them are accumulated on 7 floors! Simply paradise which unfortunately overshadowed me then the whole London. That's why I've come back there again, in the most beautiful time for me, of course during Christmastime. Being prepared, with a plan I've marched to conquer London at last! </i></span></div>
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<span style="letter-spacing: 0.0px;">Coat - Pinko, leather trousers - Ochnik, scarf - Barbour, shirt - Ralph Lauren </span></div>
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<span style="letter-spacing: 0.0px;">Nie przepadam za stwierdzeniami typu: 'Byłam parę dni w jakimś mieście i się w nim absolutnie zakochałam, chciałabym tam spędzić resztę swojego życia i tak dalej...'. W moim przypadku kilkudniowy pobyt w nowym miejscu kończy się zazwyczaj mniejszym (lub większym) zauroczeniem, ale od jakiegoś czasu staram się walczyć z tymi uczuciami, ponieważ moja lista ukochanych miast zaczęła się niebezpiecznie wydłużać. </span></div>
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<span style="letter-spacing: 0.0px;"><i>I'm not fond of statements like: 'I was a few days in a city and I absolutely fell in love with it, I want to spend the rest of my life there and so on and so forth ...'. In my case, spending a few days in a new place usually results in a smaller (or larger) fascination, but for some time I've been trying to fight with these feelings because my list of beloved cities has begun to lengthen dangerously.</i></span></div>
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<span style="letter-spacing: 0.0px;">Będąc gdzieś przez jakiś krótki czas, nie można prawdziwie poznać tego miejsca, można jedynie odnieść wrażenie, które jest wypadkową zazwyczaj przypadkowych czynników. Dlatego nie chce pisać, że w Londyn jest absolutnie cudowny, bo nie będę w tej kwestii wiarygodna. Mogę za to opisać rzeczy dla mnie ważne, drobiazgi, które dla kogoś mogą nie mieć żadnego znaczenia. Każdy zwraca uwagę na inne rzeczy i to jest wbrew pozorom pé piękne zjawisko. </span></div>
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<span style="letter-spacing: 0.0px;">Londyn dla mnie to przede wszystkim miasto związane z modą. Uniwersytety (np. St. Martin's College), w których kształciłi się (i kształcą) najlepsi w branży mody mówią same za siebie. Wpływ na całą historię mody, mam tu na myśli przede wszystkim lata osiemdziesiąte, jest niepodważalny. Jednak przede wszystkim trzeba pamiętać o zwykłych ludziach, bo to właśnie w Londynie kilkadziesiąt lat temu ulica i kluby stały się inspiracją dla projektantów i taki stan utrzymuje się do dziś. Wydaje mi się, że Londyn jest właśnie takim miejscem, w którym doskonale widać, że ulica i świat mody to naczynia połączone, jedno ma wpływ na drugie. Podczas mojego pobytu w Londynie udało mi się zwiedzić parę naprawdę ciekawych wystaw (w większości związanych z modą) i mam nadzieję, że w najbliższym czasie uda mi się coś o nich napisać (przede wszystkim o 'Hello, my name is Paul Smith' w Design Museum i 'Club to Catwalk London Fashion in the 1980s' w Victoria and Albert Museum). </span></div>
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<span style="letter-spacing: 0.0px;"><i>Having been somewhere for a short time, you are not able to get to know this place deeply, you can only get the impression that is usually the result of random factors. That's why I wouldn't like to write that London is absolutely wonderful, because I would't be credible on this very issue. But instead of it I can describe you the things which are important to me. The little things that for someone might be absolutely meaningless. Everyone pays attention to other things and contrary to appearances it is really a beautiful phenomenon.</i></span></div>
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<i style="letter-spacing: 0px;">Most of all I associate London with fashion. Universities (eg St. Martin's College), where the best in the fashion industry learned (and still learn), say it all. The impact on the entire history of fashion, I mean primarily the 80s, is undisputed. But most of all it is worth remembering about ordinary people, because it was London where a few decades ago the street and clubs have started to inspire fashion designers. According to me London is such a place where you can see very clearly that the street and the fashion world are like joint vessels, one affects the other. During my stay in London I visited a couple of interesting exhibitions (mostly related to fashion), and I do hope that I will write something about them soon (mainly about 'Hello, my name is Paul Smith' at the Design Museum and 'Club Catwalk London Fashion in the 1980s' at the Victoria and Albert Museum).</i></div>
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<span style="letter-spacing: 0.0px;">Nie chce oczywiście ograniczać roli Londynu do bycia tylko i wyłącznie jedną ze stolic mody (jeszcze nie zwariowałam, poza modą dostrzegam też inne rzeczy... taaak jeszcze jedzenie ;)). A mówiąc bardziej poważnie, niech ten post będzie po prostu miłym wstępem do mojej londyńskiej przygody, inne posty już wkrótce. Zapraszam! :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Of course I'm not going to confine the role of London only to be the one of the fashion capitals (Though I am a fashion freak, beyond fashion I can see some other things ... yeah additionally eating ;)). And speaking more seriously, let this post be simply a nice introduction to my London adventure, other posts soon (I hope so). Enjoy! :)</i></span></div>
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<span style="letter-spacing: 0.0px;">Coat - Pinko, scarf - Barbour, trousers - Zara, sweater - Benetton </span></div>
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<span style="letter-spacing: 0.0px;"><b>Photos: </b>Oleszka/Mamulka</span></div>
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<span style="letter-spacing: 0.0px;"><b>Place:</b> London, United Kingdom</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com8tag:blogger.com,1999:blog-198398309852239182.post-21755615793759105122013-11-24T20:54:00.000+01:002013-12-28T11:00:53.996+01:00Pasta forever!<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">Dziś postaram się, żeby post był w miarę krótki i praktyczny (bądźmy dobrej myśli, a nuż się uda ;)). Może niektórzy z Was pamiętają mój post o <a href="http://wildand3.blogspot.com/2013_01_01_archive.html">"magicznym pudełku"</a>, który opublikowałam prawie rok temu. Post miał na celu przekonanie Was, że przy odrobinie dobrej woli można się codziennie zdrowo i racjonalnie odżywiać. Nie chce się powtarzać, bo wydaje mi się, że w tamtym poście udało mi się omówić wszystkie najważniejsze kwestie, ale chyba zbyt ogólnikowo potraktowałam dania główne (po prostu wierzę w waszą inwencję i pomysłowość ;)). Dla tych, którzy nie pamiętają o co chodziło w tamtym poście i nie mają po prostu ochoty go oglądać, wyjaśniam pokrótce, że postanowiłam przekonać wszystkich niedowiarków, iż wystarczy jedynie pół godziny oraz odpowiednie pojemniki i oczywiście składniki na przygotowanie wartościowego pożywienia na cały długi, zabiegany dzień. </span></div>
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<span style="letter-spacing: 0.0px;">Jak już wspomniałam, nie napisałam wtedy jakichś dokładnych przepisów na dania główne, dlatego dziś postaram się nadrobić te zaległości :) Według mnie najszybsze i najprostsze w przygotowaniu a do tego smaczne i wartościowe są różnego rodzaju sałatki, kasze czy makarony. W dzisiejszym poście chciałabym się skupić na moich ulubionych sosach do makaronu. Najlepiej oczywiście smakują zaraz po przygotowaniu, ale na drugi dzień, na zimno też nie są takie złe (wyjątkiem jest sos serowy, który tężeje po schłodzeniu, ale za to idealnie nadaje się wtedy do smarowania kanapek). </span></div>
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<span style="letter-spacing: 0.0px;"><i>I will try to make my today post halfway short and practical (let's be optimistic and what if I succeed...;)). Maybe some of you can remember my post about the <a href="http://wildand3.blogspot.com/2013_01_01_archive.html">"magic box"</a> I published almost a year ago. The post was to convince you that with a little of goodwill you can lead reasonably, healthy life everyday. I really don't want to rehearse, because it seems to me that in that very post I have managed to describe all the important issues, but probably I have treated the main dishes too vaguely (I just truly believe in your creativity and ingenuity ;)). For those readers of my blog who don't remember what was actually going on in that post and are not eager to read it now, I explain briefly that in that post I have decided to convince all the doubters that you need only thirty minutes, the appropriate containers and of course valuable ingredients to prepare food for the whole long and busy day.</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>As I have said, I didn't write then some precise recipes for the main courses, that is why today I will try to make up for this very backlog :) According to me various kinds of salads, kasha or pasta are the fastest and the easiest in preparation and additionally tasty and valuable dishes. In today's post I would like to focus on my favourite sauces to pasta. They taste the best obviously immediately after preparation, but on the second day they are also not so bad (except for the cheese sauce which condenses the next day, but then it is ideal as a spread for a sandwich).</i></span></div>
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<span style="letter-spacing: 0.0px;">Blouse - Forever21, trousers - H&M, coat - Guess by Marciano, shoes - Vince Camuto, rainbow box - RICE people care - we care</span></div>
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<span style="letter-spacing: 0.0px;">Pewnie piszę już to dziesiąty raz z rzędu, ale jeśli ten wpis przekona chociaż jedną osobę do zmiany nawyków żywieniowych to było warto. Makaron naprawdę nie musi być niezdrowy i kaloryczny jeśli wybierzemy ten właściwy i przygotujemy go odpowiednio. Oczywiście najważniejsza jest mąka, z której jest zrobiony. Zamiast tej białej, przetworzonej w najwyższym stopniu i dodatkowo oczyszczonej ze wszystkich wartościowych składników, wybierajmy makaron z mąki pełnoziarnistej, razowej, gryczanej, pszenicy durum czy orkiszowej. Opcji jest naprawdę wiele. Wtedy zamiast prostego cukru, który błyskawicznie przedostaje się do krwi, dostarczamy naszemu organizmowi: cukry złożone (powoli przedostają się do krwi dzięki czemu przez długi czas czujemy się syci), roślinne białko, wiele witamin i przede wszystkim dobroczynny błonnik, który poprawia proces trawienny (sam nie ulega strawieniu, dlatego od niego nie przytyjemy), oczyszcza jelita z niestrawionych resztek pokarmu oraz zalegających toksyn. Dlatego nie bójmy się makaronu, ale też z nim oczywiście nie przesadzajmy, gotujmy al dente i cieszmy się jego boskim smakiem! :)</span></div>
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<span style="letter-spacing: 0.0px;"><i>Probably I'm writing this information the tenth time in a row, but if this record convinces even one person to change their eating habits, then it was worth writing. The pasta really won't have to be unhealthy and fattening if we choose and prepare it accordingly. Of course the flour of which the pasta is made is crucial. Instead of white, processed in the highest degree, and further purified of all valuable components flour, select pasta made of wholemeal, buckwheat, durum wheat or spelled flour. You can choose among many options. Then, instead of the simple sugar that immediately enters the blood, you supply your body with: complex sugars (they leak slowly into the blood so that you feel satiated for a long time), vegetable protein, lots of vitamins and above all, beneficial fibre which improves digestive process (it isn't digested itself, so you don't get fat from it), cleanses the colon of undigested food and the lingering toxins. So don't be afraid of the pasta, but obviously don't exaggerate with the amount of it (even if it is the most delicious ;)), cook it al dente and enjoy its divine taste! :)</i></span></div>
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<span style="letter-spacing: 0.0px;">Sos dyniowy/ <i>The pumpkin sauce</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>For about 4 servings </i></span></div>
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<span style="letter-spacing: 0.0px;">500 g dyni, 1 opakowanie rukoli, świeża bazylia, 2 ząbki czosnku, masło, oliwa z oliwek, orzeszki piniowe, suszone zioła (bazylia, tymianek, oregano, rozmaryn), parmezan, świeżo mielony pieprz, sól morska do smaku</span></div>
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<span style="letter-spacing: 0.0px;"><i>500 g pumpkin, 1 pack of rocket, fresh basil, 2 garlic cloves, butter, olive oil, pine nuts, dried herbs (basil, thyme, oregano, rosemary), Parmesan, freshly ground pepper, a pinch of sea salt</i></span></div>
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<span style="letter-spacing: 0.0px;">Wykrawamy miąższ z dyni* i kroimy go na małe kawałki, następnie gotujemy w posolonej wodzie ok. 5 minut aż zmęknie. Odcedzamy dynię i zachowujemy odrobinę wywaru z dyni. Na patelni rozgrzewamy masło i smażymy na nim przez chwilę drobno posiekany czosnek a następnie dodajemy dynię, sól, pieprz i smażymy aż się zarumieni. Dodajemy odrobinę wywaru z dyni, przyprawy, pół opakowania rukoli, tarty parmezan, prażone wcześniej na patelni orzeszki piniowe, mieszamy i gotujemy jeszcze przez chwilę. Gotowy sos mieszamy z makaronem na patelni, podajemy z resztą świeżej rukoli, świeżo mielonym pieprzem, listkami świeżej bazylii, tartym parmezanem i odrobiną oliwy. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Cut out the pumpkin flesh and cut it into small pieces, next cook it in the salted water about 5 minutes till it becomes soft enough. Strain pumpkin and keep some brew from cooking. Fry garlic on the warmed butter and after a while add the cooked pumpkin, salt and pepper and fry till the moment the pumpkin becomes golden, add some pumpkin brew, herbs, a half of the package of rocket, fresh-grated Parmesan, before rusted pine nuts. Mix everything and cook for a while. Serve with the rest of the rocket, fresh-grated Parmesan, fresh basil, freshly ground pepper and a sprinkle of olive oil</i></span></div>
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<span style="font-family: Georgia; font-size: 12px; letter-spacing: 0px; text-align: center;">*Nie zapomnijcie o pestkach, które można uprażyć w piekarniku, polecam! :)/</span><i style="font-family: Georgia; font-size: 12px; letter-spacing: 0px; text-align: center;"> Don't forget about pumpkin seeds you can roast in an oven, I do recommend it! :)</i><span style="font-family: Georgia; font-size: 12px; letter-spacing: 0px; text-align: center;"> </span> </div>
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<span style="letter-spacing: 0.0px;">Sos orzechowo-serowy/<i> The nutty-cheese sauce</i></span></div>
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<i style="letter-spacing: 0px;">For about 4 servings </i></div>
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<span style="letter-spacing: 0.0px;">250 g śmietany 18% lub gęsty jogurt, 100 g sera gorgonzola, parmezan (można też dodać inne sery) 1 cebula, masło, orzechy włoskie, świeżo mielony pieprz, sól morska do smaku</span></div>
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<span style="letter-spacing: 0.0px;"><i>250 g cream 18% or thick yoghurt, 100 g Gorgonzola, Parmesan (you can also use other kinds of cheese), 1 onion, butter, walnuts, freshly ground pepper, a pinch of sea salt</i></span></div>
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<span style="letter-spacing: 0.0px;">Drobno posiekane orzechy podsmażamy na maśle razem z posiekaną cebulą. Dodajemy pokrojony ser gorgonzola, szczyptę soli i następnie śmietanę. Mieszamy całość i podgrzewamy do momentu rozpuszczenia się sera. Na koniec dodajemy jeszcze tarty parmezan i świeżo mielony pieprz. Ugotowany wcześniej makaron mieszamy z sosem i podajemy posypany pieprzem, parmezanem i orzechami (na drugi dzień sos staje się pastą - idealną do smarowania pieczywa :)). </span></div>
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<span style="letter-spacing: 0.0px;"><i>Fry finely chopped walnuts together with chopped onion on the butter. Add sliced Gorgonzola, a pinch of salt and cream. Mix all the ingredients and cook till the moment the sauce becomes creamy. At the end add some fresh-grated Parmesan and freshly ground pepper, add pasta prepared earlier and serve with freshly ground pepper and chopped walnuts (next day the sauce becomes a spread - an ideal one for every kind of the baker's good :)). </i></span></div>
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<span style="letter-spacing: 0.0px;">Sos pomidorowy/ <i>The tomato sauce:</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>For about 4 servings </i></span></div>
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<span style="letter-spacing: 0.0px;">600 g dojrzałych pomidorów (lub tych z puszki), 3-4 ząbki czosnku, 1 cebula, oliwa z oliwek, parmezan, 1 papryka, suszone pomidory, świeża bazylia, oregano, suszone przyprawy (np. bazylia, tymianek, oregano, rozmaryn, pietruszka, papryka, czosnek, papryczka chilli), świeżo mielony pieprz, sól morska do smaku</span></div>
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<span style="letter-spacing: 0.0px;"><i>600 g ripe tomatoes (or these from a can), 3-4 garlic cloves, 1 onion, olive oil, Parmesan, 1 pepper, dried tomatoes, fresh basil, oregano, dried herbs (basil, thyme, oregano, rosemary, parsley, paprika, garlic, chilli powder), freshly ground pepper, a pinch of sea salt</i></span></div>
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<span style="letter-spacing: 0.0px;">Na oliwie z oliwek podsmażamy drobno posiekany czosnek i cebulę, a następnie dodajemy pokrojone pomidory, część posiekanej świeżej bazylii, oregano, suszone przyprawy, suszone pomidory, sól i pieprz. Całość dusimy na małym ogniu, do momentu aż sos się zredukuje i zagęści. W międzyczasie pieczemy w piekarniku pokrojoną w małe kawałki paprykę (w naczyniu żaroodpornym, skoropioną oliwą i ewentualnie posypaną jakimiś przyprawami). Paprykę pieczemy do momentu aż znacznie zmięknie. Kiedy konstystencja sosu będzie już dla nas odpowiednia, przekładamy na patelnie pieczoną paprykę, całość jeszcze chwię gotujemy, dodajemy parmezan i łączymy z ugotowanym wcześniej makaronem. Podajemy z tartym parmezanem, świeżymi listkami bazylii i świeżo mielonym pieprzem. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Fry finely chopped garlic and onion on warmed olive oil. Next add sliced tomatoes, a half of fresh basil, oregano, dried herbs, dried tomatoes, salt and pepper. Stew all the ingredients on a low heat till the moment your sauce becomes dense enough. In the meantime bake chopped pepper in the oven (in an oven dish with some olive oil and herbs). Bake pepper till the moment it becomes soft enough. When the sauce is creamy, add the baked pepper and cook all the ingredients for a while, add Parmesan and then pasta cooked earlier. Mix everything. Serve with fresh-grated Parmesan, fresh basil and freshly ground pepper.</i></span></div>
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<span style="letter-spacing: 0.0px;">1 bakłażan, 2 ząbki czosnku, suszone pomidory, orzeszki piniowe, oliwa z oliwek, sok z cytryny, świeża bazylia i natka pietruszki, szklanka zielonych sycylijskich oliwek, suszone przyprawy (bazylia, tymianek, rozmaryn, oregono, pietruszka, papryczka chilli), świeżo mielony pieprz, sól morska do smaku</span></div>
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<span style="letter-spacing: 0.0px;"><i>1 aubergine, 2 garlic cloves, dried tomatoes, pine nuts, olive oli, lemon juice, fresh basil and parsley, cup of Sicilian green olives, dried herbs (basil, thyme, rosemary, oregano, parsley, chilli powder), freshly ground pepper, a pinch of sea salt </i></span></div>
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<span style="letter-spacing: 0.0px;">Na rozgrzanej oliwie smażymy przez chwilę drobno posiekany czosnek, następnie dodajemy pokrojonego w drobną kostkę bakłażana i dusimy go na średnim ogniu do momentu aż zmięknie, co jakiś czas mieszając. W misce mieszamy razem drobno posiekane oliwki, bazylię, natkę pietruszki, sok z cytryny, sól, pieprz i suszone przyprawy, dodajemy wcześniej ugotowany makaron, wszystko dokładnie mieszamy. Podajemy z bakłażanem, tartym parmezanem i orzeszkami piniowymi. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Fry finely chopped garlic on warmed olive oil. Next add cubed aubergine and stew on medium heat (stirring from time to time) till the moment the aubergine becomes soft enough. Mix finely chopped olives, parsley, basil, lemon juice, salt, pepper and dried herbs in a bowl, then add already cooked pasta. Serve with aubergine, fresh-grated Parmesan and pine nuts. </i></span></div>
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<span style="letter-spacing: 0.0px;"><i>For about 4 servings </i></span></div>
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<span style="letter-spacing: 0.0px;">Świeży lub mrożony szpinak, czosnek, suszone pomidory, oliwa z oliwek, śmietana 18% lub gęsty jogurt, parmezan, ser brie, papryka, świeża bazylia, melisa, suszone przyprawy (bazylia, oregano, tymianek, rozmaryn, czosnek, papryka), świeżo mielony pieprz, sól morska do smaku </span></div>
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<span style="letter-spacing: 0.0px;"><i>Fresh or frozen spinach, garlic, dried tomatoes, olive oil, cream 18% or thick yoghurt, Parmesan, Brie, pepper, fresh basil, melissa, dried herbs (basil, oregano, thyme, rosemary, paprika, garlic), freshly ground pepper, a pinch of sea salt</i></span></div>
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<span style="letter-spacing: 0.0px;">Na rozgrzanej oliwie z oliwek smażymy przez chwilę drobno posiekany czosnek, po chwili dodajemy drobno pokrojoną paprykę, a następnie liście szpinaku. Dusimy wszystko na małym ogniu. Kiedy szpinak będzie już gotowy, dodajemy śmietanę, tarty parmezan, drobno pokrojony ser brie, świeże i suszone zioła, przyprawy, sól i pieprz. Mieszamy całość i łączymy z wcześniej ugotowanym makaronem. Podajemy ze świeżo mielonym pieprzem, parmezanem, świeżymi listkami bazylii i melisy. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Fry finely chopped garlic on warmed olive oil, after a moment add chopped pepper and spinach next. Stew on a low heat till the moment the spinach is ready, then add cream, fresh-grated Parmesan, chopped Brie, fresh and dried herbs, salt and pepper. Mix all the ingredients and add pasta cooked earlier. Serve with freshly ground pepper, fresh-grated Parmesan, fresh basil and melissa. </i></span></div>
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<span style="letter-spacing: 0.0px;">*Nie, to nie jest lokowanie produktu, moje tęczowe pudełko dostałam już bardzo dawno temu w prezencie. A ponieważ jest tak niesamowicie stylowe to często zastępuje mi torebkę ;) W moim idealnym świecie każdy chodziłby z takim pudełkiem, zamiast będac wygłodniałym odwiedzać fast foody lub zapychać się jakąś gotową, bezwartościową chemią. Stwórzmy nową modę na tęczowe pudełka, byłoby tak pięknie :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>*No, this is not a product placement, I got my rainbow box a long time ago as a gift. And because it is so incredibly stylish, it often replaces my it-bag ;) In my ideal world, everyone would walk with their box, instead of making pig of themselves eating junk food in fast food restaurants or other ready-made chemistry. Let's create a new fashion for rainbow boxes, then it would be so lovely and healthy :)</i></span></div>
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<b style="background-color: white; color: #232323; letter-spacing: 0px; line-height: 16px; text-align: center;">Photos, cooking:</b><span style="background-color: white; color: #232323; letter-spacing: 0px; line-height: 16px; text-align: center;"> Weronika Kowalczyk, Oleszka, Sebastian Zieliński</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY1Tyvg5assdFSNcp7bFdtPH6NG79_A_dB1d0k46J3xBnXLO5wR2iKUhyFaizGqKF4Zyt7-ODLeuMJvktr5InkRB8eRUGQJkFi-ifMruzMng8j610ZdEbRigGOtMC1oiGJ85O7Db_k98/s1600/IMG_2390_Fotor.jpg" imageanchor="1" style="background-color: white; clear: left; color: #32aaff; display: inline !important; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11px; line-height: 18px; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration: none;"><span style="background-color: white; clear: left; color: #222222; display: inline !important; font-family: Georgia; font-size: 12px; letter-spacing: 0px; line-height: 16px; margin-bottom: 1em; margin-right: 1em; text-align: right; text-decoration: none;"> </span></a></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com9tag:blogger.com,1999:blog-198398309852239182.post-86201601876301398812013-11-11T20:43:00.000+01:002013-11-13T19:57:04.118+01:00Coat addiction during wintertime ;)<div class="separator" style="clear: both; text-align: left;">
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<span style="letter-spacing: 0.0px;">Przyszedł czas by się pochwalić na blogu moją pewną nową umiejętnością :) Trzy ostatnie tygodnie wakacji spędziłam w niezwykle uroczym towarzystwie maszyny do szycia. Czyli (jak nietrudno się domyślić) brałam po prostu udział w kursie szycia dla początkujących. Głównym powodem zapisania sie na ten kurs był mój obłęd w oczach, kiedy po odpadnięciu guzika kompletnie nie wiedziałam co mam (ze sobą, z guzikiem, z igłą, z nitką... ze wszystkim) zrobić :p</span></div>
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<i style="letter-spacing: 0px;">It is high time I crowed about my brand new skill on my lovely blog :) The last three weeks of my vacation I spent being accompanied by a really quaint sewing machine. As you can suppose, I was participating in a sewing course for beginners. The main reason of having taken part in that very course was the madness in my eyes when after having fallen off of a button I didn't completely know what to do (with me, the button, a thread, a needle... simply with every little thing) :p</i><span style="letter-spacing: 0.0px;"> </span></div>
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<span style="letter-spacing: 0.0px;">A tak bardziej poważnie, było mi po prostu wstyd, że choć rozpowiadam wszystkim, że interesuję się modą, wszystkimi jej aspektami, to nie mam zielonego pojęcia na temat procesu powstawania ubrań. </span></div>
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<span style="letter-spacing: 0.0px;">Kurs przebił moje oczekiwania, bo zakładałam, że będę potrafiła szyć. Potrafię. Ale to doświadczenie nauczyło mnie wbrew pozorom czegoś ważniejszego niż samej sztuki szycia (bo nie ulega wątpliwości, iż to jest sztuka). </span></div>
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<span style="letter-spacing: 0.0px;">Na samym początku prowadząca kurs powiedziała, że nie jest krawcową tylko czarodziejką i że my też zostaniemy czarodziejkami. I choć początkowo samo określenie wydawało mi się trochę śmieszne, to teraz jestem przekonana, że osoby zajmujące się produkcją ubrań, mają jakieś nadprzyrodzone moce ;) Naiwnie myślałam, że wystarczy trochę wyobraźni, zdolności, ewentualnie dobrych chęci i już można projektować ubrania a potem je szyć. Jednak nie, to niestety nie jest takie proste. Cały proces powstawania ubrań to współpraca wielu utalentowanych ludzi. Zanim papierowa wersja stanie się rzeczywistą kreacją, musi przejść jeszcze wiele innych etapów. Tu każdy milimetr, każdy kąt, każda linia jest ważna, konstytucji ubioru człowiek uczy się latami.</span><br>
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<span style="letter-spacing: 0.0px;"><span style="letter-spacing: 0.0px;"><i>And now more seriously, it was shaming that though I claim that I am interested in fashion, in all its aspects I haven't got the slightest idea about the process of making clothes.</i></span></span><br>
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<span style="letter-spacing: 0.0px;"><i>I must say that the course has topped my expectations, because I assumed that after it I would be able to sew. And I really am. But this experience has taught me something more, not only the art of sewing (there is no doubt that it is really the art).</i></span><br>
<span style="letter-spacing: 0.0px;"><i>At the beginning of the course our teacher said that she wasn't a sewer but a real enchantress and that we would became enchantresses as well. Although first this definition seemed to be a little bit ridiculous, now I am truly convinced, that people who create clothes have some supernatural powers ;) I was a fond believer that some imagination, skills and best will would be enough to design and then sew clothes. But not, it isn't unfortunately so easy. The whole process of making clothes is the collaboration of many gifted people. Before a paper version becomes this real target cloth, it has to go through many steps. Every millimetre, every angle, every line is important, the construction of clothes you have to learn through years, truly long ones.</i></span><br>
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<span style="letter-spacing: 0.0px;">Jestem teraz w kropce. Moje już w miarę ukształtowane 'modowe' poglądy kłócą się z tym co widziałam, czego doświadczyłam na kursie. Jako przeciwniczka masowej produkcji chciałam walczyć o lepszą jakość, o przyszłość dla małym firm, które wcale nie aspirują do pozycji tych światowych. Chciałam by wrócił bezpośredni kontakt między klientem a producentem, by ten cały łańcuszek pośredników radykalnie się skrócił. </span></div>
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<span style="letter-spacing: 0.0px;">Teraz jednak widzę, że masowa produkcja w branży odzieżowej jest tym czym produkcja taśmowa wprowadzona przez Forda. Obie zmieniły świat. Na lepsze czy na gorsze? To na pewno zależy od punktu widzenia, ale wydaje mi się, że patrząc obiektywnie przeważają jednak zalety. Można się denerwować, że jakość nie taka, że ubrania niewymiarowe, że wszystkie takie same, że produkowane w nieludzkich warunkach i tak dalej... Ale prawda jest taka, że dzięki produkcji w wielkich fabrykach z nowoczesnymi maszynami, gdzie każdy pracownik wykonuje tylko jedną konkretną czynność, koszty redukują się kilku- a nawet kilkunastokrotnie. Gdyby jedną rzecz miała od początku do końca wykonać tylko jedna konkretna krawcowa, to nawet nie wyobrażam sobie jak bardzo jej cena musiałaby wzrosnąć. Nie wspominając już o wcześniejszych etapach w produkcji ubrań, to samo szycie jest niesamowicie czasochłonną i trudną czynnością. Podczas kursu udało mi się uszyć trzy rzeczy - sukienkę, marynarkę i spodenki, doskonale pamiętam jak żmudna i skomplikowana była to praca (chociaż teraz za żadne skarby nie oddałabym tych rzeczy ;)). Można się oburzać, że nawet marki luksusowe przestawiły się na masową produkcję, ale czemu tu się dziwić skoro dzięki zaawansowanym technicznie maszynom ubrania są produkowane opłacalniej, poza tym samo wykonanie często jest lepsze od wykonania rzeczy produkowanych ręcznie.</span></div>
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<span style="letter-spacing: 0.0px;"><i>Now I am in a fix. My reasonably formed 'fashion' views conflict with the things I have seen and experienced during the course. As an opponent of the mass production I wanted to strive for better quality, for the future of small brands which don't aspire to become global ones. I wanted the return of this direct contact between the customer and the manufacturer, and the abridgement of the middlemen chain. </i></span></div>
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<span style="letter-spacing: 0.0px;"><i>But now I am aware of that plain fact that mass production has the same influence on the fashion industry as Henry Ford's revolution on automobile one. Both of them have changed the world. But into better or worse? It depends obviously on the point of view, but looking objectively I think that advantages outweigh. You can keep complaining that the quality is bad, clothes are unsuited, all of them are pretty the same, produced in inhuman conditions and so on and so forth... But the truth is that thanks to producing in these really large factories with modern machines, where every employee does one particular activity, costs can be incredibly reduced. If a single sewer produced the whole item of clothes from start to finish, then (it is even hard to imagine how much) the price would have to rise. Even without mentioning about earlier steps of producing clothes, the sewing itself is tremendously hard and time-consuming. During my course I managed to sew three items - a dress, shorts and a jacket. I can recall perfectly well how strenuous and complicated that work was (but know I wouldn't give them away for quids ;)). You can resent that even luxurious brands have shifted gear on the mass production. But it comes as no surprise since thanks to advanced technically machines the clothes are produced more profitable and what's more the workmanship of them is often better than these handmade products. </i></span></div>
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<span style="letter-spacing: 0.0px;">coat - Max Mara, jumpsuit - Guess by Marciano </span></div>
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<span style="letter-spacing: 0.0px;">Szycie na miarę, małe manufaktury, współpraca projektanta z klientem to rozwiązania piękne, ale nie na skalę globalną. Niestety nic nigdy nie jest czarno-białe i warto o tym pamiętać gdy po raz kolejny chce się coś skrytykować. Bardzo wdzięcznym tematem do narzekania jest polska moda. Że nijaka, że nieświatowa, że nigdy się nie wybije, że za droga, że w zasadzie tylko kopiujemy od lepszych w branży. Moje nastawienie do polskiej mody też nie było nigdy zbytnio entuzjastyczne, lecz teraz trochę zmieniło się. Dostrzegam zarówno jej dobre jak i złe strony, ale przede wszystkim staram się zrozumieć tych wszystkich (zazwyczaj młodych) projektantów. Polska to kraj trudny i niewdzięczny jeśli chodzi o rynek mody. I nic w tym dziwnego, moda polska jest tak samo młoda jak polska demokracja i tak jak nie mamy jeszcze rozwiniętej kultury politycznej, tak nasza 'modowa tradycja' zaczyna dopiero raczkować. Obie strony są w trudnej sytuacji. Polski konsument nie może zrozumieć dlaczego ma przepłacać za jakąś polską markę skoro może kupić to samo w jakiejś sieciówce za niższą cenę. A jeśli już może sobie pozwolić na wydanie większej sumy to zamiast polskiej woli kupić jakąś światową markę, która zapewni mu dodatkowo prestiż społeczny. Natomiast polski producent/projektant choćby bardzo chciał to po prostu nie może obniżyć cen, ponieważ nie pozwalają mu na to koszty produkcji. Produkuje na małą skalę, bo krąg klientów jest mały, a taka produkcja jest niestety mało opłacalna. Kiedy uda mu się znaleźć sponsorów, klienci są oburzeni, bo przecież 'sprzedał' swoją niezależność. Wniosek jest jeden - na razie jest trudno. Ale jednocześnie z roku na rok jest coraz lepiej. Na szczęście nie brakuje w Polsce młodych entuzjastów, ktorzy chcą odmienić polski rynek mody. </span><br>
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<span style="letter-spacing: 0.0px;"><span style="letter-spacing: 0.0px;"><i>Tailor-made clothes, small family manufactures, the cooperation of the client and the manufacturer - these solutions are really beautiful but unfortunately not for the global scale. Nothing is only in black and white and it is worth remembering that when again you feel like criticising something. One of the good themas for complaining is the Polish fashion industry. The most popular blames against it: dull, featureless, unable to push itself forward, too expensive, only able to copy other better brands. My attitude towards Polish fashion has never been overenthusiastic, but now some things have changed. I can see both good and bad sides of it, but most of all I'm trying to understand all of these (usually young) designers. Poland is a really hard and invidious country for the fashion industry. But it comes as no surprise, Polish fashion is equally young as Polish democracy and as our political culture is backward, our 'fashion tradition' has just begun crawling. Both sides are on the rack. Polish consumer is unable to understand why he has to pay through the nose for a Polish brand since he can buy something similar in any high-street shop for a much lower price. And if he can afford to spend more money then he will choose a global brand instead of Polish one, mostly because of the social prestige. And a Polish manufacturer/designer (even if he does want) can't reduce prices because of too high production costs. He produces on a small scale, because his clients circle is small. And such a way of producing is unfortunately uneconomic. When he succeeds in finding sponsors, consumers will resent him of doing it saying that he has 'sold' his independence! The conclusion is simple: for now it is hard. But at the same time year by year it is becoming better and better. Luckily we can't complain of a lack of young enthusiasts who are eager to change the Polish fashion industry. </i></span></span></div>
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<span style="letter-spacing: 0.0px;">Szczerze mówiąc te całe powyższe wyżalenia miały być tylko wstępem do dzisiejszego posta. Ale jak zwykle wyszło inaczej ;) Miało być o płaszczach, takich miękkich, ciepłych, ogromnych. O tym, że są jedynym jasnym punktem w tym całym mroźnym i ponurym zimowym czasie ( oczywiście oprócz miesiąca przed świętami i samymi świętami ;)). No nic, idę opatulić się w płaszcz i wyruszam na poszukiwanie kolejnych niepowtarzalnych ozdób choinkowych (taaak, to jest moje kolejne uzależnienie i na dodatek niebezpiecznie, bo w zeszłym roku moja choinka przewróciła się od nadmiaru bombek ;)).</span></div>
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<i style="letter-spacing: 0px;">Frankly speaking all these confessions mentioned above were to be an introduction to my today post. But as always it has come out completely differently :) I was to write about coats, these soft, warm, silken ones which are the only one bright spot during this frosty and dark wintertime ( the only exception is the month before Christmas and the Christmastime of course ;)). Ok, I'm wrapping myself in one of my favourite coats and I'm setting off for searching for other inimitable, striking Christmas decorations (yes, this is my another addiction and additionally very dangerous one - last year my Christmas tree fell over because of an excess of Christmas balls ;)). </i><span style="letter-spacing: 0.0px;"> </span></div>
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<span style="letter-spacing: 0.0px;">coat - Hugo Boss, shirt - Tommy Hilfiger, necklace - vintage shop in LA, trousers - Zara, shoes - Vince Camuto</span></div>
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<span style="font-family: Arial; font-size: 13px; letter-spacing: 0px;"> </span><span style="letter-spacing: 0.0px;"><b>Place: </b>Warsaw, environs of Hoża Street </span></div>
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<span style="letter-spacing: 0.0px;"><b>Photos:</b> Weronika Kowalczyk, Sebastian Zieliński</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com17tag:blogger.com,1999:blog-198398309852239182.post-81857565262894655912013-10-20T20:22:00.000+02:002013-10-29T14:41:32.661+01:00My private 'choc-tail' party <div class="separator" style="clear: both; text-align: left;">
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<span style="letter-spacing: 0.0px;">Prawie rok temu <a href="http://wildand3.blogspot.com/2012/11/jej-wysokosc-bogini-czekolada.html">pisałam</a> o mojej słodkiej wizji świata (czyli wizji z punktu widzenia osoby, która myśli żołądkiem ;)). Stwierdziłam, że świat jest tak naprawdę bardzo prosto skonstruowany: dzieli się na ciasteczkowych potworów i czekoladoholików. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Nearly a year ago I <a href="http://wildand3.blogspot.com/2012/11/jej-wysokosc-bogini-czekolada.html">was writing</a> about my sweet vision of the world (it means a vision from the viewpoint of the person who thinks using stomach pretty often ;)). It has occurred to me that the world is at bottom really simply constructed: it is divided into cookie monsters and chocoholics. </i></span></div>
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<span style="letter-spacing: 0.0px;">I o ile mnie pamięć nie myli, już Wam opisywałam moje liczne czekoladowe romanse (tak, tak, zaliczam się do tej drugiej grupy ;)), dlatego dziś będzie o moim nie tak dawnym odkryciu, o książce, która mam nadzieję odmieni oblicze mojego... piekarnika? :p</span></div>
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<span style="letter-spacing: 0.0px;"><i>If my memory serves me right, I have been describing you my numerous chocolate romances (bang on, I count among this second group ;)), that is why I have decided that today I am showing you my latest swag, a book that will change (at least I hope so) the visage of my... oven? :p</i></span></div>
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<span style="letter-spacing: 0.0px;">Ghirardelli... mówi coś Wam ta nazwa? Miłośnikom czekolady powinna :) Jest to jedna z najstarszych i najbardziej znanych manufaktur czekolady w Stanach, której wyroby kusiły mnie po prostu na każdym kroku i pod każdą postacią podczas mojej ostatniej podróży (szczególnie w San Francisco). Nic w tym dziwnego, w końcu Domingo Ghirardelli, młody, włoski praktykant, wyjechał ze swoimi słodkimi marzeniami właśnie do San Francisco i tam rozpoczął swoją czekoladową przygodę. </span></div>
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<span style="letter-spacing: 0.0px;">Kiedy podczas mojego pobytu w SF zwiedzałam dziesiątą z rzędu manufakturę, fabrykę, pijalnię czy sklep... (oczywiście wszystko czekoladowe), ujrzałam ją - 'The Ghirardelli Chocolate Cookbook' i już wtedy wiedziałam, że dzięki niej życie moje i moich znajomych stanie się dużo bardziej słodkie niż dotychczas :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Ghirardelli - does it ring the bell? What is your first association? If you are a chocolate lover and you don't know what is going on... you should fell deep shame! This is one of the most famous and oldest chocolate company in the USA whose products were alluring me simply wall-to-wall and in every form during my latest trip (especially in San Francisco). It is not surprising, at last Domingo Ghirardelli, a young Italian apprentice, followed his sweet dreams precisely to San Francisco and his chocolate adventure began there. </i></span></div>
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<span style="letter-spacing: 0.0px;"><i>When during my stay in SF I was visiting (for the umpteenth time) chocolate manufacture, pump room, factory, store and so on... I could see it - 'The Ghirardelli Chocolate Cookbook' und at this very moment I have already known that thanks to this very book my and my friends life becomes much sweeter than before :) </i></span></div>
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<span style="letter-spacing: 0.0px;">A co byście powiedzieli na 'choc-tail' party? Czyli imprezę, w której główną rolę odgrywa właśnie nasza bogini czekolada...;) Wszyscy 'uzależnieni' oddają jej cześć poprzez przemienianie jej w nieziemskie desery, poprzez próbowanie, smakowanie, delektowanie się jej wyglądem, smakiem, zapachem, fakturą... Zamiast pochłaniać bezmyślnie tonę czekolady, spróbujcie zabawić się w smakoszy, a co tam, zaciągnijcie się po prostu czekoladą! ;)</span></div>
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<span style="letter-spacing: 0.0px;"><i>Are you looking for a new way to make parties more memorable and special? Host a 'choc-tail' party! I mean a kind of a meeting in which the chocolate goddess plays the leading role ;) You are gathering entirely around chocolate... and all 'addicted' worship the goddess transforming her into a plenty of amazing chocolate desserts, savouring her with all their senses, admiring her appearance, aroma, texture, flavor... Instead of shifting a tonne of chocolate, try to fell like a real gourmet, simply pull at chocolate! ;) </i></span></div>
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<span style="letter-spacing: 0.0px;">Dzisiaj pierwszy z przepisów z mojej czekoladowej Biblii i to zarówno dla czekolado- jak i ciasteczkoholików :)</span></div>
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<span style="letter-spacing: 0.0px;"><i>Today I am showing you the first recipe from my chocolate Bible, not only for the choco- but also cookieholics :) </i></span></div>
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<span style="letter-spacing: 0.0px;">Ultimate double chocolate cookies </span></div>
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<span style="letter-spacing: 0.0px;">(for 24 cookies)</span></div>
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<span style="letter-spacing: 0.0px;">360 g czekolady gorzkiej (60% lub więcej kakao / <i>2 cups bitter chocolate chips (at least 60% cacao)</i></span></div>
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<span style="letter-spacing: 0.0px;">6 łyżek stołowych niesolonego masła/<i> 6 tablespoonfuls unsalted butter</i></span></div>
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<span style="letter-spacing: 0.0px;">3 duże jajka/ <i>3 big eggs</i></span></div>
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<span style="letter-spacing: 0.0px;">200 g cukru/ <i>1 cup sugar (or less ;))</i></span></div>
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<span style="letter-spacing: 0.0px;">40 g mąki/ <i>1/3 cup all-purposed flour</i></span></div>
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<span style="letter-spacing: 0.0px;">1/2 łyżeczki proszku do pieczenia/ <i>1/2 teaspoonful baking powder</i></span></div>
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<span style="letter-spacing: 0.0px;">360 g czekolady mlecznej/ <i>2 cups milk chocolate chips </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIf8OcUGSB4TtzMuJryvut-ZJq8-hmPQ7ztE4yh-__6SvpNEgEGYYVyywNevH0ltgcWSm6iC1Nz6orsHKL1lGtbyJr6EFqzfOiUH8zE_LPACZexKiDT4TJN_rBKFU8izifuVJY7YtClVw/s1600/IMG_9985_Fotor_Fotor_Collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIf8OcUGSB4TtzMuJryvut-ZJq8-hmPQ7ztE4yh-__6SvpNEgEGYYVyywNevH0ltgcWSm6iC1Nz6orsHKL1lGtbyJr6EFqzfOiUH8zE_LPACZexKiDT4TJN_rBKFU8izifuVJY7YtClVw/s640/IMG_9985_Fotor_Fotor_Collage.jpg" width="640" /></a></div>
<span style="font-family: Georgia; font-size: 12px; letter-spacing: 0px;">Rozpuszczamy gorzką czekoladę w kąpieli wodnej, mieszając do momentu aż będzie płynna i aksamitna. W dużej misce ubijamy za pomocą miksera jajka z cukrem na gęstą i puszystą masę, następnie dodajemy delikatnie do rozpuszczonej czekolady cały czas mieszając. W małej miseczce mieszamy mąkę razem z proszkiem do piecznia i dodajemy razem z wcześniej pokrojoną na małe kawalki mleczną czekoladą do czekoladowej masy. Wszystko bardzo delikatnie mieszamy. Następnie dzielimy miksturę na dwie cześci i z każdej za pomocą folii kuchennej kształtujemy dwa walce o średnicy 5 cm i długości około 20 cm. Ciasto może być miękkie, dlatego owijamy je dość mocno folią, żeby zachowało kształt walca. Następnie zchładzamy przynajmniej godzinę, aż mikstura stężeje. Rozgrzewamy piekarnik do 190 stopni Celsjusza i wykładamy blachę papierem do pieczenia. Schłodzone ciasto odwijamy z folii i za pomocą ostrego noża kroimy na 2 cm plasterki, które na blasze układmy w odległości 3-4 cm od siebie. Pieczemy przez 12-14 minut, do momentu aż wierzch będzie chrupiący a wnętrze ciągle płynne. Odkładamy do ostygnięcia. Można je przechowywać w szczelnym pojemniku przez tydzień, ale... szczerze mówiąc nie zobaczycie już ich następnego dnia ;) To gwarantuję! :)</span><br />
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<span style="letter-spacing: 0.0px;"><i>Melt the bitter chocolate chips and butter in a heatproof bowl over barely simmering water, stirring occasionally until smooth. In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture. In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the chocolate chips. Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm. Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper. Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 and 1/2 inches apart on the prepared cookie sheet. Bake for 12 to 14 minutes, until a shiny crust forms on the top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula. Store in an airtight container at room temperature for up to one week. But frankly speaking you will be probably forced to bake them next day as well ;)</i></span></div>
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<tr><td class="tr-caption" style="text-align: right;"><b style="background-color: white; color: #232323; font-family: Georgia; font-size: 12px; letter-spacing: 0px; line-height: 16px;">Photos, backing:</b><span style="background-color: white; color: #232323; font-family: Georgia; font-size: 12px; letter-spacing: 0px; line-height: 16px;"> Weronika Kowalczyk, Oleszka</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY1Tyvg5assdFSNcp7bFdtPH6NG79_A_dB1d0k46J3xBnXLO5wR2iKUhyFaizGqKF4Zyt7-ODLeuMJvktr5InkRB8eRUGQJkFi-ifMruzMng8j610ZdEbRigGOtMC1oiGJ85O7Db_k98/s1600/IMG_2390_Fotor.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="background-color: white; color: #222222; font-family: Georgia; font-size: 12px; letter-spacing: 0px; line-height: 16px; text-align: right;"> </span><span style="background-color: white; color: #222222; font-family: Georgia; font-size: 12px; letter-spacing: 0px; line-height: 16px; text-align: right;"> </span></a></td></tr>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com7tag:blogger.com,1999:blog-198398309852239182.post-88830292417490170722013-10-04T21:37:00.001+02:002013-10-09T18:26:54.960+02:00Hostel 'Fabryka'<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">Wiecie co najbardziej lubię w podróżach? Ktoś kto mnie dobrze zna odpowie zapewne - jedzenie ;) Ale jest coś jeszcze. W każdym nowym miejscu, który uda mi się odwiedzić, najbardziej fascynującym dla mnie aspektem są ludzie. Ich emocje, zachowania, zwyczaje, stroje, dziwactwa, uśmiech... dosłownie wszystko. Jestem takim bezczelnym podglądaczem, który chce zatrzymać chwilę, czy to w pamięci czy na fotografii. W podróży czuję, że się rozwijam, świadomie czy nawet podświadomie poszerzam swoje horyzonty, zaczynam rozumieć więcej. Specyfikę danego miejsca można poznawać na różne sposoby. Żaden nie jest lepszy czy gorszy, po prostu każdy inaczej odbiera otaczający nas świat. Dla mnie kluczem do poznania jest przede wszystkim kuchnia danego regionu oraz wygląd tamtejszej ludności. O kuchni, gotowaniu i wszystkim z tym związanym dzisiaj już się nie rozpisuję (jak może niektórzy zauważyli wałkowałam już ten temat w paru poprzednich postach ;)). Natomiast chciałabym sprecyzować czym jest dla mnie wspomniany wyżej wygląd. Według mnie są to wszystkie bodźce, które można wychwycić bez bezpośredniego kontaktu z daną osobą czy grupą osób. Jest to mowa ciała, zapach, nie tylko strój, ale i sposób jego noszenia. Wszystkie te drobne detale pozwalają zrozumieć lepiej człowieka czy daną społeczność. Podejście do siebie, do innych ludzi, lęki, oczekiwania, inspiracje... to jest dla mnie moda, czyli po prostu ludzie. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Do you know the thing I love the most about travelling? People, who are going back with me, would probably answer that it is cuisine ;) But you should know that this is not enough. For me the most fascinating side of discovering new places are the people. Their emotions, behaving, habits, a dress, weirdnesses, smiles... to be exact nearly everything. I am such a shameless 'peeper' who simply wants to keep the moments, either in the memory or in the picture. When I am travelling I feel that I am the whole time on the move, consciously or even subconsciously I broad my mind and knowledge, I understand more and more. You can get to know the character of the place in various ways. None of them is better or worse, every person receives differently the world surrounding us. For me the key to recognition is most of all the cuisine of the particular region and the looks of the local people. Today I am not going to write volubly about the cuisine, cooking and so on (maybe some of you have already noticed that I have been rolling this very topic in many of my previous posts ;)). Instead of it I would like to precise what this above mentioned looks actually is. For me these are all the impulses you are able to get without a direct contact with the particular person or a group of people. This is a body language, a smell, not only a dress, but also the way of wearing. All these small details enable you to understand better a man, a society. An attitude to yourself and towards other people, fears, expectations, inspirations... for me this is the fashion, simply people. </i></span></div>
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<span style="letter-spacing: 0.0px;">Kiedy po jakiejś podróży wracam na dłużej do domu, zaczyna mi brakować tej ciągłej nowości. Tracę tę cudowną ciekawość ludzi i świata, ten zmysł 'podglądacza'. I wiecie co? Stwierdziłam, że jest jestem idiotką. Mieszkam we wspaniałym, choć niedoskonałym, często nierównym, ale naprawdę inspirującym mieście - Warszawie. Dzięki paru cudownym osobom odkryłam, że warto poświęcić uwagę temu co pozornie wydaje się oczywiste, takie codzienne, a wcale takie nie jest. Postanowiłam powoli poznawać Warszawę, krok po kroku odkrywać jej tajemnice. Na początek Praga i nieoczekiwane zdjęcia w hostelu 'Fabryka'. Zwykłe wejście do jakiegoś budynku może być początkiem jakiegoś nowego doświadczenia, przygody, znajomości... w każdym razie ja poznałam nowe oblicze Pragi, bezpośredniość i otwartość jej mieszkańców. Wniosek? Nigdy nie tracić ciekawości, naprawdę nigdy i nigdzie. </span></div>
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<span style="letter-spacing: 0.0px;"><i>It is always the same, like after my last travel. Hardly had I returned home after it when I started to miss this unbroken feeling of novelty. I have lost this marvellous curiosity of the world and people, this sense of 'peeper'. And do you know what? I have come to a conclusion that I am an idiot. I am living in a great, but not so flawless, often unequal, but truly inspiring city - Warsaw. Thanks to same wonderful people it has occurred to me that it is really worth spending some time on seemingly obvious and everyday things. I have decided to get to know Warsaw, step by step uncover its secrets. </i></span><i style="letter-spacing: 0px;">At the beginning - the Warsaw Praga and unexpected photos in the hostel 'Fabryka'. An usual entry to a building could be a beginning of a new experience, adventure or acquaintance... anyway I have known a totally new visage of Praga, a simplicity and frankness of the local people. The conclusion? You should never lose your curiosity, never ever, I say it and I mean it. </i></div>
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<span style="letter-spacing: 0.0px;">Sweater - Benetton, shorts - made by Oleszka, shirt - Tommy Hilfiger, necklace, hat - Forever21, watch, bag - Michael Kors, shoes - Ecco</span></div>
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<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: Georgia; font-size: 12px;">Skirt, hat - Forever21, top - American Apparel, jacket - H&M, shoes - Guess by Marciano</span></td></tr>
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<b style="background-color: white; color: #222222; font-family: Georgia; font-size: 12px; letter-spacing: 0px; line-height: 16px;">Place: </b><span style="background-color: white; color: #222222; font-family: Georgia; font-size: 12px; letter-spacing: 0px; line-height: 16px;">Praga, hostel 'Fabryka' </span></div>
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<b style="background-color: white; color: #232323; font-family: Georgia; font-size: 12px; letter-spacing: 0px; line-height: 16px;">Photos:</b><span style="background-color: white; color: #232323; font-family: Georgia; font-size: 12px; letter-spacing: 0px; line-height: 16px;"> Weronika Kowalczyk, Sebastian Zieliński</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com9tag:blogger.com,1999:blog-198398309852239182.post-2594086072796892982013-09-08T23:29:00.000+02:002020-04-16T23:57:41.145+02:00How about preparing a perfect party? :)<div class="separator" style="clear: both; text-align: left;">
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<span style="letter-spacing: 0px;">W dzisiejszym poście chciałabym się z Wami podzielić moimi doświadczeniami w temacie przygotowywania przekąsek na różnorakie uroczystości (po usmażeniu ponad 100 naleśników w środku nocy myślę, że mam coś do napisania na ten temat :P).</span></div>
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<span style="letter-spacing: 0.0px;"><i>In this post I would like to write something about my experiences of preparing food for different occasions (to be exact birthday parties ;)) After frying over 100 pancakes I feel entitled to write something about that :P</i></span></div>
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<span style="letter-spacing: 0.0px;">Po wielotygodniowej analizie menu zdecydowałam się na trzy stoliki tematyczne: naleśniki, totille, czekoladowo-owocowe słodkości i dodatkowo bruschett</span>ę<span style="letter-spacing: 0px;">. Trudno jest każdemu dogodzić z nadzieniami, dlatego pomy</span>ślałam<span style="letter-spacing: 0px;">, że zarówno naleśniki jak i tortille każdy będzie robił sobie sam. Zostały mi tylko do przygotowania różne nadzienia, sosy, dodatki. Natomiast jeśli chodzi o słodkości postawiłam na truskawki w czekoladzie i lekkie tiramisu z owocami. </span></div>
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<span style="letter-spacing: 0.0px;"><i>After having done a little research (ok, quite a big one ;)), which menu would be the best possible one, I've decided on three topics : pancakes, tortillas, chocolate-fruit sweets and additionally bruschetta. It is nearly impossible to please everyone with filling, that's why I decided that both pancakes and tortillas would be self-made. Well, I had to prepare many fillings, dressings, sauces, dips, other additions and so on... And as a sweet, light dessert I served some strawberries in chocolate and tiramisu with some fruit. </i></span></div>
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<span style="letter-spacing: 0.0px;">Ale zacznijmy od początku, usmażenie ponad 100 naleśników i tyle samo mniejszych, w amerykańskiej wersji (tak zwane pancakes) jest delikatnie mówiąc czasochłonne i męczące, dlatego polecam znaleźć sobie paru sprawdzonych pomocników (ja niestety musiałam je przygotowywać dzień wcześniej, w nocy, po paru godzinach czułam się jak maszyna, ale myślę, że teraz spokojnie znajdę pracę w naleśnikarni ;)). </span></div>
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<span style="letter-spacing: 0.0px;"><i>But from the beginning: frying over 100 crepes and the same amount of a little bit smaller ones (American version - pancakes) is to say the least time-consuming and tiresome, that's why I do recommend to find a couple of trusty assistants (unfortunately I had to prepare them during the night before the Big Day. After some hours I felt like a... robot? But now, without any doubts I would find a job in a pancake restaurant ;)). </i></span></div>
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<span style="letter-spacing: 0.0px;">Naleśniki (przepis na ok. 10 sztuk o śr. 24cm)/ <i>The crepes (recipe for cir. 10 items, diam. 24cm) </i></span></div>
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<span style="letter-spacing: 0.0px;">300 ml mleka/ <i>300ml of milk</i></span></div>
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<span style="letter-spacing: 0.0px;">125 g mąki/ <i>125g of flour</i></span></div>
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<span style="letter-spacing: 0.0px;">2 jajka/ <i>2 eggs</i></span></div>
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<span style="letter-spacing: 0.0px;">Szczypta soli/ <i>a pinch of salt </i></span></div>
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<span style="letter-spacing: 0.0px;">30 g topionego masła/ <i>30g of drawn butter </i></span></div>
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<span style="letter-spacing: 0.0px;">Olej do smażenia (najlepszy słonecznikowy)/ <i>sunflower oil </i></span></div>
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<span style="letter-spacing: 0.0px;">Najpierw ubijamy w misce jajka z mlekiem, następnie powoli dolewamy masło oraz dosypujemy mąkę z solą. Wszystkie składniki miksujemy mikserem lub ubijamy trzepaczką. Ciasto powinno być gładkie, bez grudek, o konsystencji śmietany. Na patelni rozgrzewamy odrobinę oleju. Kiedy olej będzie bardzo gorący, wlewamy taką ilość ciasta, która cienką warstwą pokryje patelnię. Smażymy po jednej stronie ok. 1 minutę, następnie przerzucamy na drugą stronę i dosmażamy kolejne 30 sekund. Jeśli naleśniki przygotowujemy na następny dzień, wtedy najlepiej każdego naleśnika położonego na talerzu oddzielić od drugiego papierem pergaminowym (będą dłużej świeże, nie staną się ani wilgotne ani suche). Kiedy już ułożymy wszystkie naleśniki na sobie, przykrywamy całość folią aluminiową i wstawiamy do lodówki (chyba, że spałaszujemy je wszystkie od razu ;)).</span></div>
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<span style="letter-spacing: 0.0px;"><i>First, beat eggs with milk in a bowl then slowly pour drawn butter and add flour with salt. All ingredients beat together. The dough should be smooth, creaminess, without any knobs. On a frying pan warm up some oil. When the oil is very hot pour such an amount of dough which covers the frying pan with a thin layer. Fry on the one side about 1 minute then flip on the other and fry again about 30 seconds. If you prepare crepes for the next day, it will be better to separate every crepe by greaseproof paper (then they will be fresh longer, became neither damp nor dry). When you put all crepes together on a plate, cover them with silver foil over and put into the fridge ( unless you scarf down them! ;)). </i></span></div>
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<span style="letter-spacing: 0.0px;">Naleśniki w amerikańskiej wersji (pancakes) (przepis na ok. 25 sztuk)/ <i>The pancakes (American version) (recipe for cir. 25 pieces)</i></span></div>
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<span style="letter-spacing: 0.0px;">125 g mąki/ <i>125g of flour</i></span></div>
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<span style="letter-spacing: 0.0px;">1/2 łyżeczki proszku do pieczenia/ <i>1/2 teaspoonful of backing powder </i></span></div>
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<span style="letter-spacing: 0.0px;">2 łyżeczki cukru pudru/ <i>2 teaspoonfuls of powdered sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">1 jajko/ <i>1 egg</i></span></div>
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<span style="letter-spacing: 0.0px;">1 łyżka roztopionego masła/ <i>1 tablespoonful of drawn butter </i></span></div>
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<span style="letter-spacing: 0.0px;">150 ml chudego mleka/ <i>150 ml of skimmed milk</i></span></div>
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<span style="letter-spacing: 0.0px;">4 łyżeczki oleju słonecznikowego/ <i>4 teaspoonfuls of sunflower oil</i></span></div>
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<span style="letter-spacing: 0.0px;">Wsypujemy mąkę do miski, dodajemy cukier, proszek do pieczenia i wszystko razem mieszany. Robimy w środku zagłębienie, wlewamy roztrzepane jajko, roztopione masło i nieco mleka. Ucieramy na gęste jednolite ciasto, dodając mleka. Na średnim ogniu rozgrzewamy dużą patelnię o grubym dnie i smarujemy ją 1 łyżeczką oleju. Aby naleśniki były ładne i okrągłe, należy nalewać ciasto na patelnię czubkiem łyżki, a nie bokiem. Smażymy 2 minuty, aż będą prawie ścięte, a na powierzchni pojawią się pęcherzyki, powinny być przyrumienione od spodu na złocisty kolor. Przewracamy je na drugą stronę i smażymy jeszcze 1-2 minuty, aż będą przyrumienione po obu stronach. Przechowujemy tak samo jak w przepisie powyżej. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Add sugar and backing powder to the flour in a bowl, then mix everything together. Make in the middle a kind of a hollow then pour one whipped egg, drawn butter and some milk. Cream adding some milk to make the dough smooth and thick. Warm up frying pan with the thick bottom on the medium heat and grease with one teaspoonful of oil. If you want to get nice and round pancakes, you should pour the dough using the tip of the spoon (not the side). Fry them about 2 minutes - they should be almost congealed, underside should be beautifully browned. Flip on the other side and fry again about 1-2 minutes until both sides are browned. Store them in the same way as in the recipe above.</i></span><br />
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<span style="letter-spacing: 0.0px;">Kiedy już usmażymy w pocie czoła naleśniki w najróżniejszych rozmiarach przychodzi czas na tę przyjemniejszą część czyli przygotowywanie nadzień, ja zdecydowałam się tylko na słodkie ;) </span></div>
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<span style="letter-spacing: 0.0px;"><i>If you fry (in the sweat of your brow ;)) all types of pancakes then it is high time to begin this more pleasant part of preparations, I mean preparing pancake fillings, I've decided only on sweet ones ;) </i> </span></div>
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<span style="letter-spacing: 0.0px;">Moje propozycje (te mniej wymagające...): nutella, masło orzechowe, pokrojone truskawki, bita śmietana, serek waniliowy, cukier puder, pokrone banany, rodzynki, kawałki czekolady, syrop klonowy, wiórki kokosowe</span></div>
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<span style="letter-spacing: 0.0px;"><i>My propositions ( these not so demanding...): nutella, peanut butter, sliced strawberries, whipped cream, vanilla cheese spread, powdered sugar, sliced bananas, raisins, small pieces of chocolate, maple syrup, desiccated coconut</i></span></div>
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<span style="letter-spacing: 0.0px;">...i te bardziej ;) : blackberry i lemon curd (z <a href="http://cioccolatogatto.blox.pl/html">bloga</a>)</span></div>
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<span style="letter-spacing: 0.0px;">..<i>.and these more demanding ones ;) : the blackberry and lemon curd (recipes from<a href="http://cioccolatogatto.blox.pl/html"> blog</a></i><i>)</i></span></div>
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<span style="letter-spacing: 0.0px;">600g jeżyn przetartych na puree/ <i>600g of mashed blackberries</i></span></div>
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<span style="letter-spacing: 0.0px;">80g cukru/ <i>80g of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">Sok z 1/2 cytryny/ <i>juice from 1/2 lemon</i></span></div>
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<span style="letter-spacing: 0.0px;">2 żółtka/ <i>2 egg yolks</i></span></div>
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<span style="letter-spacing: 0.0px;">20g mąki ziemniaczanej/ <i>20g of potato flour</i></span></div>
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<span style="letter-spacing: 0.0px;">4 łyżki wody/ <i>4 tablespoonfuls of water</i></span></div>
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<span style="letter-spacing: 0.0px;">2 łyżki śmietanki kremówki/ <i>4 tablespoonfuls of heavy cream</i></span></div>
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<span style="letter-spacing: 0.0px;">2 łyżki masła/ <i>2 tablespoonfuls of butter</i></span></div>
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<span style="letter-spacing: 0.0px;">Blackberry curd najlepiej przygotować dzień lub dwa wcześniej. Puree owocowe oraz sok z cytryny wlewamy do garnka o grubym dnie, wsypujemy cukier i podgrzewamy na małym ogniu. Żółtko mieszamy z wodą, śmietanką i mąką ziemniaczaną. Gorące puree wlewamy powoli do masy żółtkowej. Całość przelewamy z powrotem do garnka. Następnie cały czas mieszając podgrzewamy na małym ogniu aż budyń zgęstnieje. Krem ściągamy z ognia, dodajemy masło, mieszamy, nakrywamy folią spożywczą i studzimy, a potem schładzamy.</span></div>
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<span style="letter-spacing: 0.0px;"><i>I recommemed to prepare blackberry curd one or two days earlier. Pour fruit purée, lemon juice and sugar to a pot with thick bottom and warm up on a low heat. Mix egg yolks with water, cream and potato flour. Pour slowly the hot purée to the yolk's mass. Then pour the whole mass back to the pot. Warm up the mass on a low heat and at the same time stir it till it becomes thicker. Then add butter, stir the mass and cover with a kitchen foil. Cool it down and put into a fridge. </i></span></div>
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<span style="letter-spacing: 0.0px;">100ml soku cytrynowego/ <i>100ml of lemon juice</i></span></div>
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<span style="letter-spacing: 0.0px;">100ml wody/ <i>100ml of water</i></span></div>
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<span style="letter-spacing: 0.0px;">80g cukru/ <i>80g of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">Skórka otarta z 1 i 1/2 cytryny/ <i>lemon zest from 1 and 1/2 lemon </i></span></div>
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<span style="letter-spacing: 0.0px;">20g mąki ziemniaczanej/ <i>20g of potato flour</i></span></div>
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<span style="letter-spacing: 0.0px;">2 żółtka/ <i>2 egg yolks </i></span></div>
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<span style="letter-spacing: 0.0px;">2 łyżki masła/ <i>2 tablespoonfuls of butter </i></span></div>
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<span style="letter-spacing: 0.0px;">100ml śmietanki kremówki 30%/ <i>100ml of heavy cream 30%</i></span></div>
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<span style="letter-spacing: 0.0px;">Wszystkie składniki (bez masła i kremówki) umieszczamy w garnuszku o grubym dnie. Mieszamy aż się połączą, następnie cały czas mieszając podgrzewamy na małym ogniu aż budyń zgęstnieje. Krem ściągamy z ognia, dodajemy masło i śmietankę, mieszamy, nakrywamy folią spożywczą i studzimy.</span></div>
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<span style="letter-spacing: 0.0px;"><i>All the ingredients (without butter and heavy cream) put into a pot with a thick bottom. Warm up the mass on a low heat and at the same time stir it till it becomes thicker. Then add butter and heavy cream, stir the mass and cover with a kitchen foil. Cool it down and put into a fridge. </i></span></div>
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<span style="letter-spacing: 0.0px;">Ale żeby nie było za słodko kolejny stolik był na słono, z tortillami do przygotowania według własnego uznania. Po pierwsze potrzebujemy oczywiście placków do tortilli (tak wiem to straszne, okropne i w ogóle, ale kupiłam już gotowe, brak czasu jest okropn</span>ą<span style="letter-spacing: 0px;"> sprawą, ale jeśli nie macie tylko nocy i popołudnia na przygotowanie całego przyjęcia to polecam przygotować własne). Za to skupiłam się na dodatkach. Nie może zabraknąć różnego rodzaju sałat (lodowej, rukoli, roszpunki), świeżych pokrojonych warzyw (pomidora, ogórka, papryki), jak i tych smażonych na patelni grillowej, grillowanych lub pieczonych w piekarniku w ziołach (papryka, bakłażan, cukinia, marchewka, dynia, pełen przepis tu). Polecam też podać jakieś sery (np. mozzarella, parmesan, gouda) i coś konkretniejszego czyli mięso, ja zdecydowałam się na dwa rodzaje - polędwicę wieprzową w sosie paprykowym i piersi kurczaka w pomarańczach.</span></div>
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<span style="letter-spacing: 0.0px;"><i>But life is not always so sweet, that's why the next snack, I decided to serve, was a salty one: self-made tortillas. Firstly we need some tortilla pies (yes, I do realise, it is horrible, irresponsible and so on and so forth, but I have bought ready ones, a lack of time is truly a terrible thing, but I really have no choice, I swear!) But I did focus on sophisticated additions. You can't lack various sorts of salads (iceberg lettuce, rocket, lamb's salad) not only sliced fresh vegetables (tomato, cucumber, paprika) but also these grilled with herbs ones (paprika, eggplant, courgette, carrot, pumpkin, the recipe is here). Personally I recommend to serve also cheese ( Mozzarella, Parmesan, Gouda) and something more concrete I mean some good meat, I've decided to prepare two sorts of it - pork tenderloin in a paprika sauce and chicken breast in oranges. </i></span></div>
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<span style="letter-spacing: 0.0px;">Kurczak w sosie pomarańczowym/ <i>The chicken in the orange juice</i></span></div>
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<span style="letter-spacing: 0.0px;">1 kurza pierś/ <i>1 chicken breast </i></span></div>
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<span style="letter-spacing: 0.0px;">Sok z pomarańczy/ <i>orange juice</i></span></div>
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<span style="letter-spacing: 0.0px;">Kawałki pomarańczy/ <i>pieces of orange</i></span></div>
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<span style="letter-spacing: 0.0px;">Starta skórka pomarańczy/ <i>orange peel</i></span></div>
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<span style="letter-spacing: 0.0px;">Oliwa z oliwek/ <i>olive oil</i></span></div>
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<span style="letter-spacing: 0.0px;">Pierś smażymy na oliwie z obu stron. Dodajemy odrobinę soku z pomarańczy i smażymy jeszcze przez chwilę, następnie wstawiamy do piekarnika rozgrzanego do temperatury 105 stopni. Pieczemy przez 40 minut, po czym wyjmujemy i kroimy w plastry. Kurczaka podawajemy z kawałkami pomarańczy z odrobiną skórki pomarańczowej.</span></div>
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<span style="letter-spacing: 0.0px;"><i>Fry chicken breast on olive oil from both sides. Add some orange juice and fry a little while, next put it into the oven and bake in the temperature 105 deg about 40 minutes. Then slice and serve with some pieces of orange and orange peel.</i></span></div>
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<span style="letter-spacing: 0.0px;">Polędwica wieprzowa w sosie z papryki/ <i>The pork tenderloin in the paprika sauce </i></span></div>
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<span style="letter-spacing: 0.0px;">Pokrojona w plastry polędkwica wieprzowa/ <i>sliced pork tenderloin</i></span></div>
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<span style="letter-spacing: 0.0px;">Oliwa z oliwek/ <i>olive oil</i></span></div>
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<span style="letter-spacing: 0.0px;">Masło/ <i>butter</i></span></div>
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<span style="letter-spacing: 0.0px;">Sól i pieprz/ <i>salt and pepper</i></span></div>
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<span style="letter-spacing: 0.0px;">Sos/ <i>sauce:</i></span></div>
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<span style="letter-spacing: 0.0px;">Czerwone papryki/ <i>red paprikas </i></span></div>
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<span style="letter-spacing: 0.0px;">Oliwa z oliwek/ <i>olive oil </i></span></div>
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<span style="letter-spacing: 0.0px;">Odrobina śmietany 36%<i>/ a bit of heavy cream 36%</i></span></div>
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<span style="letter-spacing: 0.0px;">Papryki pieczemy w całości z odrobiną oliwy aż będą miękkie. Po upieczeniu zdejmujemy z nich skórkę i miksujemy za pomocą blendera. Dodajemy odrobinę śmietany i mieszamy. Pokrojone mięso przyprawiamy do smaku i smażymy z obu stron na oliwie z oliwek z odrobiną masła. Podajemy polane sosem z papryki. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Bake paprikas with a bit of olive oil till they are soft. After having baked paprikas peel and then mix them using blender. Add a bit of cream and mix together. Flavour the sliced meat and fry both sides on olive oil with a bit of butter. Serve with the paprika sauce. </i></span></div>
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<span style="letter-spacing: 0.0px;">Jednak myślę, że najważniejszą sprawą kiedy planujemy podać tortille jest dobranie różnorodnych sosów. Przygotowywanie ich to świetna zabawa, przy której nie powinno zabraknąć pomocników i degustatorów. W końcu każdy z nas ma inny smak, więc warto zatrudnić parę 'języków' ;) </span></div>
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<span style="letter-spacing: 0.0px;"><i>I'm dead sure, that the most important additions to tortilla are obviously various sauces. Preparing them is really a great fun, but you should remember about involving some assistants and tasters. Everyone has a different taste, so is worth employing some 'tongues' ;) </i></span></div>
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<span style="letter-spacing: 0.0px;">Moje propozycje to/ <i>my propositions:</i></span></div>
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<span style="letter-spacing: 0.0px;">- pesto bazyliowe/ <i>the basil pesto</i> - parmezan, czosnek, bazylia, oliwa, orzeszki piniowe/ <i>Parmesan, garlic, basil, olive oil, pine nuts</i></span></div>
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<span style="letter-spacing: 0.0px;">- sos pomidorowy/ <i>the tomato sauce</i> - pomidory z puszki, koncentrat pomidorowy, chili w proszku, czosnek, bazylia, oregano, sól, pieprz/ <i>tomatoes from a can, tomato concentrate, chilli powder, garlic, basil, oregano, salt and pepper </i></span></div>
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<span style="letter-spacing: 0.0px;">- sos czosnkowy/ <i>the garlic sauce</i> - czosnek, ogórek, sól, pieprz, jogurt, śmietana/ <i>garlic, cucumber, salt, pepper, yogurt, cream </i></span></div>
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<span style="letter-spacing: 0.0px;">- sos serowy/ <i>the cheese sauce</i> - gorgonzola, smietana, jogurt, orzechy włoskie/ <i>Gorgonzola, cream, yogurt, walnuts</i></span></div>
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<span style="letter-spacing: 0.0px;">- sos paprykowy/ <i>the paprika sauce</i> - pieczona papryka, śmietana, parmezan, czosnek, pieprz/ <i>baked paprika, cream, Parmesan, garlic, pepper</i></span></div>
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<span style="letter-spacing: 0.0px;">- sos majonezowy/ <i>the mayo sauce </i>- majonez, suszone pomidory, bazylia, sok z cytyny/ <i>mayo, dried tomatoes, Basil, lemon juice</i></span></div>
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<span style="letter-spacing: 0.0px;">Czas na deser! Moja propozycja jest mało skomplikowana - truskawki w czekoladzie i lekkie tiramisu z owocami. Oba przepisy są naprawdę proste, a ich przygotowywanie to czysta przyjemność. Wymyte i wyszypułkowane truskawki zanurzamy w rozpuszczonej czekoladzie z dodatkiem śmietanki 36%, a następnie schładzamy. Przepis na najprostsze i najpyszniejsze tiramisu już zamieszczałam wcześniej na blogu <a href="http://wildand3.blogspot.com/2013/05/my-way-of-eating.html">tutaj</a> :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>And last but not least a dessert! My proposition is not complicated - strawberries in chocolate and light tiramisu with fruit. Both recipes are really simple and preparing them is a pure plasure (at least for me ;)). Dip washed and fully prepared strawberries in melted chocolate with a bit of a heavy cream 36% and then cool them down. The recipe for the simplest tiramisu and at the same time the most delicious one you can find on my blog, <a href="http://wildand3.blogspot.com/2013/05/my-way-of-eating.html">here</a> :) </i></span></div>
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<span style="letter-spacing: 0.0px;">Skoro jest to post o przygotowywaniu potraw na przyjęcia, to nie może zabraknąć przepisów na hiszpańskie tapas i włoskie antipasti. Zamieszczam parę pysznych i prostych przepisów z Akademii Kurta Schellera :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Taking into consideration that this is a post about preparing parties, we can't forget recipes for Spanish antipasto and Italian antipasti. I' m attaching some absolutely delicious and simple recipes from the Kurt Scheller Academy :) </i></span></div>
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<span style="letter-spacing: 0.0px;">Szaszłyki z krewetek i kurczaka w ziołach/ <i>The prawn and chicken shish kebabs in herbs </i></span></div>
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<span style="letter-spacing: 0.0px;">Krewetki tygrysie/<i> king prawns </i></span></div>
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<span style="letter-spacing: 0.0px;">Pokrojone w paski mięso z kurczaka/ <i>sliced into stripes chicken </i></span></div>
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<span style="letter-spacing: 0.0px;">Marynata/ <i>marinate: </i></span></div>
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<span style="letter-spacing: 0.0px;">Posiekana świeża kolendra/ <i>chopped fresh coriander </i></span></div>
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<span style="letter-spacing: 0.0px;">Mielona kolendra/ <i>ground coriander </i></span></div>
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<span style="letter-spacing: 0.0px;">Posiekana natka pietruszki/ <i>chopped parsley</i></span></div>
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<span style="letter-spacing: 0.0px;">Oliwa z oliwek/<i>olive oil</i></span></div>
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<span style="letter-spacing: 0.0px;">Sól i pieprz/ <i>salt and pepper </i></span></div>
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<span style="letter-spacing: 0.0px;">Krewetki nadziewamy naprzemian z kurczakiem na szpikulce do szaszłyków. Składniki marynaty dokładnie mieszamy i marynujemy w niej szaszłyki. Pieczemy je na grillu lub w piekarniku. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Skewer prawns and chicken alternately. Mix ingredients to marinate and souse shish kebabs. Grill or bake them. </i></span></div>
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<span style="letter-spacing: 0.0px;">Grillowane małże św. Jakuba na sosie pomarańczowym/ <i>The grilled st. Jacob's clams on the orange sauce</i></span></div>
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<span style="letter-spacing: 0.0px;">Małże św. Jakuba/ <i>st. Jacob's clams </i></span></div>
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<span style="letter-spacing: 0.0px;">Sok z pomarańczy/ <i>orange juice</i></span></div>
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<span style="letter-spacing: 0.0px;">Starta skórka z pomarańczy/ <i>orange peel </i></span></div>
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<span style="letter-spacing: 0.0px;">Oliwa z oliwek/ <i>olive oil</i></span></div>
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<span style="letter-spacing: 0.0px;">Małże św. Jakuba smażymy na oliwie przez chwilę z obu stron. Następnie wykładamy je na talerz i na tej samej patelni podgrzewamy sok z pomarańczy i startą skórkę pomarańczową. Małże podawajemy z sosem pomarańczowym.</span></div>
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<span style="letter-spacing: 0.0px;"><i>Fry clams on olive oil on either side awhile. Next put them on a plate and warm up orange juice and peel on the same frying pan. Serve claims with the orange sauce. </i></span></div>
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<span style="font-family: "georgia"; font-size: 12px;">Barwena w warzywach/ </span><i style="font-family: Georgia; font-size: 12px;">The mullet in vegetables </i><br />
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<span style="letter-spacing: 0.0px;">Pokrojona w plasterki barwena/ <i>sliced mullet</i></span></div>
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<span style="letter-spacing: 0.0px;">Warzywa pokrojone w plastry: cebula, czosnek, kolorowa papryka, oliwki, kapary/ <i>sliced vegetables: onion, garlic, colourful paprika, olives, capers </i></span></div>
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<span style="letter-spacing: 0.0px;">Odrobina białego wina wytrawnego/ <i>a bit of dry white wine</i></span></div>
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<span style="letter-spacing: 0.0px;">Oliwaz oliwek/ <i>olive oil</i></span></div>
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<span style="letter-spacing: 0.0px;">Sól i pieprz/ <i>salt and pepper</i></span></div>
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<span style="letter-spacing: 0.0px;">Umieszczamy barwen</span>ę<span style="letter-spacing: 0px;"> w formie do pieczenia. Pokrojone warzywa smażymy na oliwie, a następnie również przekładamy do formy. Całość zalewamy winem, przyprawiamy solą, pieprzem i wstawiamy do piekarnika rozgrzanego do temperatury 180 stopni. Pieczemy przez 20 minut. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Put sliced mullet into a baking tin. Fry sliced vegetables on olive oil and put also them into the baking tin. Then pour a bit of dry white wine, flavour with some salt and pepper and bake in the temperature 180 deg about 20 minutes. </i></span></div>
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<span style="letter-spacing: 0.0px;">Comber jagnięcy w czosnku i rozmarynie/ <i>The saddle of lamb in garlic and rosemary</i></span></div>
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<span style="letter-spacing: 0.0px;">Comber jagnięcy/ <i>saddle of lamb</i></span></div>
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<span style="letter-spacing: 0.0px;">Marynata/ <i>marinade</i>: czosnek, oliwa, rozmaryn/ <i>garlic, olive oil, rosemary</i></span></div>
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<span style="letter-spacing: 0.0px;">Comber jagnięcy dzielimy na porcje i marynujemy w czosnku, rozmarynie i oliwie, następnie pieczemy na grillu. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Portion saddle of lamb out, souse it in garlic, rosemary and olive oil and then grill it. </i></span><span style="text-align: center;"> </span></div>
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<span style="letter-spacing: 0.0px;">Frittata z karczochów w ziołach/ <i>The artichoke frittata in herbs </i></span></div>
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<span style="letter-spacing: 0.0px;">4 ubite jajka/ <i>4 beaten eggs</i></span></div>
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<span style="letter-spacing: 0.0px;">Mleko/ <i>milk</i></span></div>
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<span style="letter-spacing: 0.0px;">Masło/<i>butter</i></span></div>
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<span style="letter-spacing: 0.0px;">Karczochy/ <i>artichokes </i></span></div>
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<span style="letter-spacing: 0.0px;">Natka pietruszki/ <i>parsley</i></span></div>
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<span style="letter-spacing: 0.0px;">Sól i pieprz/ <i>salt and pepper</i></span></div>
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<span style="letter-spacing: 0.0px;">Karczochy podsmażamy na maśle. Następnie dodajemy ubite jajka z odrobiną mleka, natką pietruszki, szczyptą soli i pieprzu. Pieczemy z obu stron w rozgrzanym piekarniku. Po wyjęciu z pieca kroimy frittatę na ćwiartki i podajemy.</span></div>
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<span style="letter-spacing: 0.0px;"><i>Fry artichokes on butter, next add beaten eggs with a bit of milk, parsley, a pinch of salt and pepper. Bake both sides in a warmed oven. After having baked the frittata, cut it into quarters and serve. </i></span><br />
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<span style="letter-spacing: 0.0px;">Małże po prowansalsku/ <i>The Provençal claims </i></span></div>
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<span style="letter-spacing: 0.0px;">Małże omółki (około 200 g na osobę)/ <i>claims (portion - about 200g)</i></span></div>
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<span style="letter-spacing: 0.0px;">Drobno pokrojone cebula i czosnek/ <i>finely chopped onion and garlic</i></span></div>
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<span style="letter-spacing: 0.0px;">Białe wino/ <i>white wine </i></span></div>
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<span style="letter-spacing: 0.0px;">Posiekana natka pietruszki/ <i>chopped parsley</i></span></div>
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<span style="letter-spacing: 0.0px;">Gotujemy białe wino z cebulą, czosnkiem i natką pietruszki. Do gotującego się wina dodajemy małże i gotujemy je przez około 4-5 minut.</span></div>
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<span style="letter-spacing: 0.0px;"><i>Cook white wine with onion, garlic and parsley. Add claims and cook them about 4-5 minutes. </i></span></div>
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<span style="letter-spacing: 0.0px;">Ser brie z nadzieniem truflowym/ <i>The Brie with the truffle filling </i></span></div>
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<span style="letter-spacing: 0.0px;">Ser brie/ <i>Brie </i></span></div>
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<span style="letter-spacing: 0.0px;">Nadzenie/ <i>filling:</i> 4 łyżki serka mascarpone, 1 łyżka pasty truflowej, 1 łyżka oliwy truflowej/ <i>4 tablespoonfuls of Mascarpone, 1 tablespoonful of truffle paste, 1 tablespoonful of truffle oil </i></span></div>
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<span style="letter-spacing: 0.0px;">Przekrajamy ser na pół, smarujemy jedną połowę nadzieniem i przykrywamy drugą połówką. Podajemy pokrojony w plastry.</span></div>
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<span style="letter-spacing: 0.0px;"><i>Cut Brie into two pieces, spread one part with the filling and cover with the second one. Serve sliced. </i></span></div>
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<span style="letter-spacing: 0.0px;">Pieczone ziemniaki z kwaśną śmietaną i kawiorem/ <i>Baked potatoes with the sour cream and caviar</i></span></div>
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<span style="letter-spacing: 0.0px;">Ziemniaki/ <i>potatoes </i></span></div>
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<span style="letter-spacing: 0.0px;">Kwaśna śmietana/ <i>sour cream</i></span></div>
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<span style="letter-spacing: 0.0px;">Kawior/ <i>caviar</i></span></div>
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<span style="letter-spacing: 0.0px;">Szczypta chilli/ <i>a pinch of chilli powder</i></span></div>
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<span style="letter-spacing: 0.0px;">Sól i peprz/<i> salt and pepper</i></span></div>
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<span style="letter-spacing: 0.0px;">Ziemniaki pieczemy w mundurkach w piekarniku rozgrzanym do temperatury 150-180 stopni do momentu aż ziemniaki będą miękkie (około 1 godzinę). Po wyjęciu z piekarniku kroimy ziemnaki na pół, polewamy kwaśną śmietaną, na wierzch wykładamy odrobinę kawioru, przyprawiamy do smaku solą, pieprzem i chilli. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Bake potatoes in the temperature cir. 150-180 deg till they are soft (about an hour). After taking potatoes from the oven cut them into two pieces, put sour cream and a bit of caviar on top, flavour with some salt, pepper and chilli powder. </i></span></div>
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<span style="letter-spacing: 0.0px;">Roladki z papryki z nadzieniem z chorizo i serrano/ <i>The paprika rolls with chorizo and serrano</i></span></div>
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<span style="letter-spacing: 0.0px;">Czerwona papryka/ <i>red paprikas</i></span></div>
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<span style="letter-spacing: 0.0px;">Serrano/ <i>serrano</i></span></div>
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<span style="letter-spacing: 0.0px;">Chorizo/ <i>chorizo</i></span></div>
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<span style="letter-spacing: 0.0px;">Oliwa z oliwek/ <i>olive oil</i></span></div>
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<span style="letter-spacing: 0.0px;">Papryki pieczemy z odrobiną oliwy z oliwek w piekarniku rozgrzanym do temperatury 160 stopni przez około 1 godzinę, do chwili aż będą miękkie. Po upieczeniu obieramy je ze skóry i kroimy w plastry o szerokości 2 cm. Plastry papryki nadziewamy serrano i chorizo i zawijamy w roladki.</span></div>
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<span style="letter-spacing: 0.0px;"><i>Bake paprikas with a bit of olive oil in the temperature 160 deg till they are soft (about 1 hour). After having baked paprikas peel and cut them into 2 meter slices, fill them with serrano and chorizo and wrap into rolls. </i></span></div>
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<span style="letter-spacing: 0.0px;">Roladki z cukinii i koziego sera/ <i>The courgette and goat cheese rolls </i></span></div>
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<span style="letter-spacing: 0.0px;">Ser kozi/ <i>goat cheese </i></span></div>
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<span style="letter-spacing: 0.0px;">Cukinia/ <i>courgette </i></span></div>
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<span style="letter-spacing: 0.0px;">Świeża bazylia/ <i>fresh basil</i></span></div>
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<span style="letter-spacing: 0.0px;">Oliwa z oliwek/<i>olive oil</i></span></div>
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<span style="letter-spacing: 0.0px;">Sól i pieprz/<i> salt and pepper </i></span></div>
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<span style="letter-spacing: 0.0px;">Ser kozi mieszamy na pastę z bazylią, szczyptą soli i pieprzu. Cukinię kroimy w długie cienkie plastry. Gotuj przez około 1 minutę w gorącej wodzie. Następnie każdy z plastrów nadziewamy pastą z koziego sera i zawijamy w roladki. Na koniec skropiamy oliwą z oliwek. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Mix goat cheese with basil, a pinch of salt and pepper making a smooth paste. Cut courgette into long, thin slices. Cook them in hot water 1 minute. Next fill every slice with the goat cheese paste and wrap into rolls. Serve with a bit of olive oil on the top. </i></span></div>
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<span style="letter-spacing: 0.0px;">Roladki z bakłażana z nadzieniem z warzyw i anchovies/<i> The eggplants rolls with vegetables and anchovies</i></span></div>
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<span style="letter-spacing: 0.0px;">70g bakłażana/ <i>70g of eggplant</i></span></div>
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<span style="letter-spacing: 0.0px;">20g drobno pokrojonej cebuli/ <i>20g of finely chopped onion</i></span></div>
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<span style="letter-spacing: 0.0px;">1 posiekany ząbek czosnku/ <i>1 chopped garlic clove</i></span></div>
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<span style="letter-spacing: 0.0px;">Papryka mielona/ <i>ground paprika</i></span></div>
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<span style="letter-spacing: 0.0px;">30g pokrojonej cukinii/ <i>30g of sliced courgette </i></span></div>
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<span style="letter-spacing: 0.0px;">30g pomidorów/ <i>30g of tomatoes </i></span></div>
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<span style="letter-spacing: 0.0px;">1 filet posiekanego anchovies/ <i>1 chopped anchovy </i></span></div>
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<span style="letter-spacing: 0.0px;">Oliwa z oliwek/ <i>olive oil</i></span></div>
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<span style="letter-spacing: 0.0px;">Kroimy bakłażana w cienkie plastry i pieczemy je na grillu. Cebulę podsmażamy na oliwie razem z czosnkiem, pomidorami i cukinią, następnie przyprawiamy odrobiną papryki. Dodajemy pokrojone anchovies i mieszamy. Smarujemy przygotowanym nadzieniem upieczone plastry bakłażana i zwijamy je w roladki.</span></div>
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<span style="letter-spacing: 0.0px;">Podawajemy z odrobiną oliwy z oliwek.</span></div>
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<span style="letter-spacing: 0.0px;">Cut eggplant into thin slices and grill it. Fry onion and garlic together with tomatoes and courgette on olive oil, then flavor with a bit of ground paprika. Add sliced anchovies and mix. Spread prepared filling on eggplant slices and wrap them into rolls. </span></div>
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<span style="letter-spacing: 0.0px;">Tarta ziemniaczana z waniliowym sosem/ <i>The potato tart with the vanilla sauce</i></span></div>
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<span style="letter-spacing: 0.0px;">100g masła/ <i>100g of butter </i></span></div>
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<span style="letter-spacing: 0.0px;">175g cukru/ <i>175g of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">3 żółtka/ <i>3 egg yolks </i></span></div>
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<span style="letter-spacing: 0.0px;">150g startych migdałów/ <i>150g of ground almonds </i></span></div>
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<span style="letter-spacing: 0.0px;">700g ziemniaków/ <i>700g of potatoes</i></span></div>
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<span style="letter-spacing: 0.0px;">Sos/ <i>Sauce:</i></span></div>
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<span style="letter-spacing: 0.0px;">75ml śmietany/ <i>75ml of cream </i></span></div>
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<span style="letter-spacing: 0.0px;">100g cukru/ <i>100g of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">Starta laska wanilii/ <i>ground vanilla bean </i></span></div>
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<span style="letter-spacing: 0.0px;">Gotujemy ziemniaki a następnie je ubijamy. W międzyczasie ubijamy masło i śmietanę na gładką masę. Dodajemy żółtka, ziemniaki, starte migdały i mieszamy. Wstawiamy do piekarnika rozgrzanego do temperatury 180 stopni i pieczemy przez 1 godzinę. Następnie przygotowujemy sos, gotujemy śmietanę z cukrem do uzyskania gęstej masy. Na koniec dodajemy wanilię. Tartę podajemy polaną odrobiną sosu. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Cook potatoes and then mash them. Meanwhile beat butter and cream together. Add egg yolks, potatoes, ground almonds and mix everything. Bake in the temperature 180 deg about 1 hour. Then prepare the sauce. Cook cream with sugar together, you should receive smooth, creamy mass, finally add ground vanilla bean. Serve the tart with a bit of the vanilla sauce. </i></span></div>
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<span style="letter-spacing: 0.0px;">Tarta Tatin z owocami/ <i>The tart Tatin with fruit </i></span></div>
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<span style="letter-spacing: 0.0px;">4 gruszki bez skóry, pokrojone na 4 części/ <i>4 peaches without peel </i></span></div>
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<span style="letter-spacing: 0.0px;">50g cukru/ <i>50g of sugar</i></span></div>
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<span style="letter-spacing: 0.0px;">Szczypta cynamonu w proszku/ <i>a pinch of ground cinnamon </i></span></div>
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<span style="letter-spacing: 0.0px;">Szczypta imbiru w proszku/ <i>a pinch of ground ginger</i></span></div>
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<span style="letter-spacing: 0.0px;">1 opakowanie ciasta francuskiego/ <i>1 pack of rough puff pastry</i></span></div>
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<span style="letter-spacing: 0.0px;">Na patelni powoli podgrzewamy cukier do momentu aż się rozpuści. Dodajemy kawałki gruszek, posypujemy je cynamonem, imbirem, a następnie przekładamy do formy. Gruszki przykrywamy płatem ciasta francuskiego i wstawiamy do piekarnika na 20 minut do piekarnika rozgrzanego do 180 stopni. Następnie zmniejszamy temperaturę do 160 stopni i pieczemy przez następne 10 minut. Na koniec wyjmujemy z piekarnika, obracamy i przekładamy na talerz, podajemy z bitą śmietaną i lodami. </span></div>
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<span style="letter-spacing: 0.0px;"><i>Warm up slowly sugar on a frying pan till it dissolves. Add pieces of peaches, powder them with cinnamon, ginger and then put them into a baking tin. Cover the peaches with a piece of rough puff pastry and bake in the temperature 160 deg about 20 minutes. Next turn down the temperature (160 deg) and bake about 20 minutes. Finally take out the tart from the oven, put on a place and serve with whipped cream and ice cream.</i></span></div>
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<span style="letter-spacing: 0.0px;">Niektóre blogerki pokazują swoje nowości w szafie, niektóre łupy z wyprzedaży, a ja też się czymś pochwalę ;) Oto moje cuda natury, które wyhodowałam (no dobrze raczej moja babcia ;)). Pomidor prosto z krzaczka, morele prosto z drzewa... tego smaku nie da się opisać :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Some bloggers proudly show their 'closet news', some of them 'sale swags', that's why I've decided to show you something off ;) Here you are some of my nature marvels I've succeeded in growing (ok, my Grandma, to be exact ;)). Tomatoes straight from the bush, apricots straight from the tree... you can't compare this taste with anything else or describe :) </i></span></div>
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<span style="letter-spacing: 0.0px;">Na koniec jeszcze chciałabym podziękować paru osobom za pomoc w przygotowywaniu przyjęcia :) Bez Was by się nie udało :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Ending this post I would like to thank a couple of my friends who were so kind to help me to prepare my birthday party :) Without you and your priceless asistance it wouldn't have been so amazing :) </i></span></div>
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<span style="letter-spacing: 0px;"><b>Place: </b>Kurt Scheller Academy, my garden</span></div>
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<b style="background-color: white; color: #232323; letter-spacing: 0px;">Photos:</b><span style="background-color: white; color: #232323; letter-spacing: 0px;"> Oleszka</span><b style="letter-spacing: 0px;"> </b></div>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com6tag:blogger.com,1999:blog-198398309852239182.post-41309181566110400242013-08-19T20:00:00.001+02:002013-09-04T19:34:34.025+02:00San Francisco and Wine Country in my eyes<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="background: white; color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">'The coldest winter I ever spent was a summer in San Francisco'. </span><span style="background: white; color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Przepraszam, nie mogłam się powstrzymać. Pisząc o San
Francisco musiałam wstawić ten cytat Marka Twaina na początek ;) Nie chcę znowu
zaczynać mojego biadolenia na temat pogody, dlatego ograniczę się tylko do
powyższego cytatu, wnioski proszę wysnuć własne.</span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Żeby zrozumieć San Francisco trzeba
poznać jego historię. Tak naprawdę wszystko zaczęło się w drugiej połowie XIX
wieku w okresie 'gorączki złota'. Ludzie z całego świata, z różnych środowisk
zjeżdżali się do SF szukając swojego szczęścia. Dlatego do dziś miasto jest
wielokulturowe, w wielu miejscach wciąż nierówne. Na pewno warte są
zobaczenia najbardziej znane dzielnice: włoska (polecam przede wszystkim
restauracje) i chińska (polecam kupno orientalnych owoców, np. mojego kochanego
jackfruita ;)). Jednak prawdziwego ducha SF można poczuć dopiero na wybrzeżu.
Tam SF przypomina miasto ze swoich początków, ze swoją wiktoriańską zabudową,
starymi tramwajami, małymi restauracjami ze świeżymi ostrygami (chyba najlepsze
jakie jadłam dotychczas!), manufakturami ze słodyczami (to właśnie w SF zaczął
swoją działalność Ghirardelli) i pięknym widokiem na Ocean Spokojny (chyba, że
mgła wszystko zasłania :p). Całe miasto wydaje się być spokojne, skąpane w
zieleni, zupełnie odrealnione od rzeczywistości. </span><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Tu nic się nie dzieje za szybko.</span></div>
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<span style="letter-spacing: 0.0px;"><i>'The coldest winter I ever spent was a summer in San Francisco'. I'm sorry, I couldn't stop myself from writing this Mark Twain's quote at the beginning ;) I don't want to start complaining about the weather again, that's why I only restrict myself to this above-mentioned quote, draw conclusions of your own. </i></span></div>
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<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">If you want to understand San Francisco, you
have to get to know its history. Everything has begun in the mid-18th century,
during 'the gold rush'. People from the whole world, with different backgrounds
arrived there, trying to find their luck. That's why the city is so
multicultural today, but in many places it is still unequal. Many districts are
really worth visiting, for sure, the Italian one (I recommend especially some
restaurants) and the Chinese one (I recommend to buy some oriental fruit, e.g.
my favourite jackfruit ;)). But according to me, you can feel the real spirit
of SF only on the coast. SF resembles there the city in its early days, with
the Victorian development, old trolleys, small restaurants with amazing, fresh
oysters (the most delicious I've ever eaten!), manufactories with sweets (SF is
the place where Ghirardelli set up his chocolate business) and a beautiful sea
view (unless it is foggy :p). The whole city seems to be peaceful, leafy,
totally dreamlike. </span></i><i><span style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Here nothing runs too fast.</span></i></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mu4QfcTFiVXchWWtfbMrD5NGeNFrth4NtpDrwOXoyTiUFXxn_-5p4TVEHlEzGyM_o1yqnx2NbapB-imrVAzUDJ8RIZV3GO0La7FZVxgqzGkDYdSq4N4o8A-CYskyCpBkH4Aon77vH6M/s1600/IMG_7062_Fotor.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mu4QfcTFiVXchWWtfbMrD5NGeNFrth4NtpDrwOXoyTiUFXxn_-5p4TVEHlEzGyM_o1yqnx2NbapB-imrVAzUDJ8RIZV3GO0La7FZVxgqzGkDYdSq4N4o8A-CYskyCpBkH4Aon77vH6M/s640/IMG_7062_Fotor.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: left;">
<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">dress -
Forever21, necklace - vintage shop in L.A.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDVBFhaWRN99_KJHud1FTv5dGCk4W52EgOp_upULbRenaT2SM3h5a9dxH39pJqs4uagbWP-I6Nj7sr0kD-VrR3PccbUEC7_Bc1u4JfzzizGG3m3tpwD5s3iXgP5pxBJ9Lk5z9YRBXb3w/s1600/IMG_9684_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsDVBFhaWRN99_KJHud1FTv5dGCk4W52EgOp_upULbRenaT2SM3h5a9dxH39pJqs4uagbWP-I6Nj7sr0kD-VrR3PccbUEC7_Bc1u4JfzzizGG3m3tpwD5s3iXgP5pxBJ9Lk5z9YRBXb3w/s640/IMG_9684_Fotor.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlUOLR2rHb3PzzcWDAiZir8tfEZd6dIIfqsKljJW-6mTB9UNhAIp8xNQ7nyFHNnfhuJ5cK7ON8F89MlRe7aPlgTOz0f-tYH4B0-kiTAlCEAeFwSXxU-P98q9BgR-9ixI1-IzqWaFLcqg/s1600/IMG_0673_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlUOLR2rHb3PzzcWDAiZir8tfEZd6dIIfqsKljJW-6mTB9UNhAIp8xNQ7nyFHNnfhuJ5cK7ON8F89MlRe7aPlgTOz0f-tYH4B0-kiTAlCEAeFwSXxU-P98q9BgR-9ixI1-IzqWaFLcqg/s640/IMG_0673_Fotor.jpg" width="640" /></a></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Obowiązkowy punkt programu czyli zdjęcie
w tle z 'Golden Bridge' (on jak zwykle za mgłą, a dzielnie się trzymam targana
przez lodowaty wiatr :p)/<i>An unmissable
drawing card... </i></span><i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">I mean of course a shot with 'Golden Bridge' in
the background (it is as always veiled in mist and I'm keeping my spirit up
during this cool and windy day :p)</span></i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkcY4oBDCGEeJySSyKTFhP1J8kwr24cynh0-1yqsDg1x9l4ORziB0hZKYFnSFKW2tFVhyXKhNiUPickmfSB_KVuprmy0hXv8wkwmx0IzPWNOP-GwKczfpz45myckSz7BNGPU-ot-rlQk/s1600/IMG_0619_Fotor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkcY4oBDCGEeJySSyKTFhP1J8kwr24cynh0-1yqsDg1x9l4ORziB0hZKYFnSFKW2tFVhyXKhNiUPickmfSB_KVuprmy0hXv8wkwmx0IzPWNOP-GwKczfpz45myckSz7BNGPU-ot-rlQk/s640/IMG_0619_Fotor.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfFRngpUrH4Ji7Du6EhhGIcsYk0c4YHqAi-tAUme7qR7fJSOgPJBXttTANvoiNoZnw3sEBZzj1ftdcHOLVvrZABq4IOtGr7k03EksjlwXDEGec3htfWG7LFXxJS-M9voUvnwzhw1yXsM/s1600/IMG_0246_Fotor_Fotor_Collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfFRngpUrH4Ji7Du6EhhGIcsYk0c4YHqAi-tAUme7qR7fJSOgPJBXttTANvoiNoZnw3sEBZzj1ftdcHOLVvrZABq4IOtGr7k03EksjlwXDEGec3htfWG7LFXxJS-M9voUvnwzhw1yXsM/s640/IMG_0246_Fotor_Fotor_Collage.jpg" width="640" /></a></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Podczas mojego pobytu w San Francisco
spędziłem jeszcze parę dni w tak zwanym 'Wine Country', czyli miejscu, gdzie
powstają wszystkie kalifornijskie wina. Godzina jazdy od San Francisco i
oczywiście pogoda szaleje, robi się ponad 30 stopni. Wszędzie rosną winogrona,
a winnice zapraszają na degustacje. A teraz przenieśmy się do Europy, w jakieś
rejony winiarskie, np. francuską Burgundię, Alzację czy włoską Toskanię. Niby
tu i tam tak samo, na każdym kroku uprawa winogron, winnice, drobne
restauracje..., a jednak coś odróżnia Europę od Stanów, coś co można zauważyć
nie tylko w 'Wine Country'. Otóż jest to odległość i infrastuktura. W Alzacji
taka degustacja wina może się spokojnie odbywać pieszo lub na rowerze, od
winnicy do winnicy jest zaledwie parę kroków, poza tym infrastuktura
komunikacyjna jest raczej przyjaźnie nastawiona do osoby bez samochodu.
Natomiast w Stanach, osoba przechadzająca się po ulicy w tamtym rejonie
zostałaby zapewne uznana za nienormalną, tam KAŻDY ma samochód i wszystko jest
przystosowane właśnie pod samochód. Także zabudowa miejska większości
amerykańskich miast wygląda zupełnie inaczej niż europejska, wszystko
zaplanowane jest z myślą o pojazdach. 'Winien' jest Henry Ford, który zrewolucjonizował
produkcję pojazdów, wprowadzając taśmę produkcyjną. W 1908 zaczął produkować
pierwsze samochody na masową skalę (słynne Fordy T), na które było stać każdego
amerykańskiego robotnika. Henry Ford odniósł sukces a całe Stany się
zmotoryzowały, przy okazji zmienił się też całkowicie widok miasta. Nie ma co
ukrywać, europejskie miasta były budowane duuużo wcześniej, nikt wtedy raczej
nie myślał o takim wynalazku jak samochód. Poza tym masowa produkcja pojawiła
się u nas później, głównie z powodu I i II wojny światowej (chociaż to właśnie
Hitler miał plany wprowadzenia pojazdu dla każdego obywatela). <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Dlatego Amerykanin ze swoim XXL
samochodem (który mógłby niektóre europejskie modele schować do bagażnika ;))
czułby się zapewne nieswojo w jednej z europejskich stolic, gdzie pojazdy są
zaparkowane dosłownie wszędzie (często w dziwnych konfiguracjach). Jestem
absolutnie pewna, że Amerykanie nie są tak biegli w sztuce parkowania tak jak
my Europejczycy, możemy być z siebie dumni! ;)<o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 9.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Do
następnego posta! :)</span></div>
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<span style="letter-spacing: 0.0px;"><i>During my stay in San Francisco I spent some days in so-called 'Wine Country', I mean the place where the Californian wines are produced. A short drive (about an hour from SF) and obviously the weather goes crazy, over 30 degrees. Grapes grow everywhere and vineries invite for wine tasting. And now I would like to move to Europe, in wine areas, e.g. in French Burgundy, Alsace or Italian Tuscany. At first glance here and there it is alike, wall-to-wall wine growing, vineries, small restaurants..., but something separates Europe from the United States, something what you can notice not only in 'Wine Country'. It is a distance and an infrastructure. In Alsace you can make such a wine tasting on foot or by bike, a distance from one vinery to another one is walkable, besides an infrastructure is well-disposed to pedestrians. And in the USA a person, who is taking a stroll in that district, would be probably found abnormal. There EVERYONE has a car and everything is accommodated to the car. And who is 'guilty'? Of course Henry Ford who has revolutionised transportation and American industry developing the mass production. In 1908 he manufactured the first automobile (Model T) that many middle class Americans could afford to buy. Henry Ford succeed, the whole United States has motorised and the city view has totally changed by chance. It is obvious that the European cities were built much earlier and then no one thought about such an invention as a car. Otherwise the mass production has started later in Europe, the main reason is the First and the Second World War (however the person, who planned to produce a car for every citizen, was exactly Hitler).</i></span></div>
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<span style="letter-spacing: 0.0px;"><i>That's why the American with his XXLarge car (which would be able to hide some European models to the trunk ;)) would be out of his element if he were in a one of the European capitols where cars are parked really everywhere (often in strange configuration). I'm sure, that the American people are not so gifted as the Europeans and of course I think about a really hard art of parking, so we should be proud of ourselfs! ;) </i></span></div>
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<span style="letter-spacing: 0.0px;"><i>Bye, bye, till the next post! :)</i></span></div>
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<span style="letter-spacing: 0px;"><b>Place: </b>San Francisco, Wine Country </span></div>
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<b style="background-color: white; color: #232323; font-family: Georgia; font-size: 12px; letter-spacing: 0px;">Photos:</b><span style="background-color: white; color: #232323; font-family: Georgia; font-size: 12px; letter-spacing: 0px;"> Oleszka, Mamulka</span><b style="color: #222222; font-family: Georgia; font-size: 12px; letter-spacing: 0px;"> </b><span style="color: #222222; font-family: Georgia;"><span style="font-size: 12px;"> </span></span></div>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com11tag:blogger.com,1999:blog-198398309852239182.post-10578084802221642032013-08-11T20:13:00.002+02:002013-08-11T20:13:15.653+02:00Living in California part 2<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">Dzisiejszy post zacznę od pogody. Wiem, że to temat mało pociągający, ale tej kwestii naprawdę nie mogę przemilczeć (chyba, że tak jak ja, chcecie spędzić większość czasu w tej samej bluzie :p). Wychodząc z założenia, że Kalifonia jest słoneczna i ciepła przez cały rok (na filmach widziałam, to wiem :p) zabrałam same przewiewne szmatki na upały (oprócz oczywiście wcześniej wspomnianej bluzy do samolotu). I to był niestety błąd, przez/dzięki któremu ja i moja granatowa bluza zbliżyłyśmy się do siebie jak jeszcze nigdy wcześniej (dobrze, to jest już ostatni raz kiedy wspominam o mojej bluzie, może w tym miejscu oficjalnie jej podziękuję za wytrzymanie ze mną tych trzech tygodni, a to wcale nie jest takie łatwe...). Przechodząc do meritum, ujednolicanie pogody dla całej Kaliforni byłoby trochę głupim pomysłem, dlatego skupię się przede wszystkim na wybrzeżu (które i tak takie przewidywalne nie jest). Ogólna zasada jest taka, że kalifornijskie poranki i wieczory są mocno chłodne i zazwyczaj zachmurzone. Koło południa słońce wychodzi zza chmur i wtedy oczywiście robi się ciepłej (czasami wręcz bardzo ciepło), ale już o godzinie 18 znowu się ochładza. Oczywiście nie zawsze jest tak samo, czasami już od rana świeci słońce, czasami cały dzień jest pochmurno, czasami mgliście, ale raczej nigdy upalnie. Pagórkowate ukształtowanie terenu i wpływ Pacyfiku też nie są bez znaczenia. Każde miejsce ma swój specyficzny mikroklimat, np. na wybrzeżu L.A. jest dużo chłodnej niż trochę wgłąb lądu w Downtown. O San Francisco będzie jeszcze osobny post, ale to miasto nie należy do najcieplejszych (chyba, że miałam akurat pecha :p). Natomiast kiedy jedziemy już w kierunku Newady, na wschód, wtedy zaczyna się robić naprawdę ciekawie (czterdzieści stopni, pustynia i co kilkadziesiąt kilometrów stacja benzynowa ze Starbucksem i Burgerkingiem w komplecie). </span></div>
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<span style="letter-spacing: 0.0px;">Ogólnie wniosek na przyszłość jest taki: lepiej wziąć trochę cieplejszych rzeczy niż potem marznąć w cieniutkich sukieneczkach. Muszę też zmartwić zwolenników mocnej opalenizny, trudno jest się opalić na wybrzeżu (może inaczej, trudno jest się opalić mi - osobie, która nie cierpi leżeć na plaży, woli wałęsać się po okolicy z apratem, moja mama, urodzona plażowiczka, opaliła się bardzo ładnie ;)). Dla mnie (gdybym jeszcze miała może z jedną bluzę :p) taki klimat jest idealny. Cały rok jest ciepło, ale nigdy za gorąco, nie pada i przede wszystkim można spacerować, ćwiczyć, biegać bez zbytniej zadyszki (co by było trudne np. na Florydzie, gdzie wejście do sklepu z klimatyzacją, po kilku minutach przebywania na ulicy, jest istnym wybawieniem ;)). Dlatego polecam Kalifornię i uczulam na przyszłość w sprawie wyboru ubioru do walizki :)</span></div>
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<span style="letter-spacing: 0.0px;"><i>I know that the topic - weather - isn't incredibly alluring, but I've decided to start today's post with this very one, because it's really worth knowing something about the weather in California (at least if you don't want to spend most of the time wearing the same sweatshirt, as I did :p). According to me most people think that California is always so sunny and warm (ok, I think so ;)) that's why I took with me only airy things, absolutely ideal for the heat (of course despite my above-mentioned sweatshirt for the flight). And that was a really big mistake, which brought me and my lovely, navy blue sweatshirt together like never before (ok, I promise you, this is the last time when I write about my sweatshirt and here I would like to thank it for being always with me during these three long weeks... and believe me, it's not so easy :p). But now the core of the topic. The weather unification for the whole California is not such a great idea, that's why I would like to focus most of all on the coast (which is unpredictable as well). I will tell you the general rule - Californian mornings and evenings are mostly cool and cloudy. The sun starts shining at noon and then it becomes warmer (sometimes very warm), but about six p.m. it becomes again much cooler and windier. Obviously the weather is not always the same, sometimes the sun is shining in the morning, noon and night, sometimes the sky is overcast the whole day, sometimes it is foggy but never ever roasting hot. The Pacific Ocean and hilly topography have an impact on the Californian weather too, every place has its own specific microclimate, e.g. on the L.A. coast it is much cooler than inland in downtown. I'm planning to make an individual post about San Francisco, but now I can tell you that this very city is really cool (or maybe I had bad luck?). And when we are getting closer to Nevada, eastwards then is becomes really interesting ( 40 degrees, deserts and only petrol stations with Starbucks and Burger-king). </i></span></div>
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<span style="letter-spacing: 0.0px;"><i>The general conclusion for the future sounds - it's better to take some warmer stuff rather than freeze wearing airy dresses. I should caution and upset a little bit all fans of a strong suntan, it is not so easy to catch some sun on the coast (or it is maybe hard for me, frankly speaking I'm not a sunbathing type, instead of lying on the beach I prefer bumming around with my photo camera, but I must say that my mummy, a real sunbather, got a beautiful suntan ;)). For me this climate (if I only had had one more sweatshirt...) is nearly ideal. The whole year it's warm, but never too hot, it's (almost) </i></span><i style="letter-spacing: 0px;">never raining and most of all you can stroll, run, work out without being short-winded (I mean a comparison to Florida, where air conditioning is a real lifesaver ;)). That's why I do recommend California, but remember about choosing proper clothes to your suitcase! :)</i></div>
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<span style="letter-spacing: 0.0px;">blouse - Massimo Dutti, shorts - Forever21, sunglasses - Prada</span></div>
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<span style="font-family: Georgia; font-size: 12px; letter-spacing: 0px;">Nigdy nie sądziłam, że się tak rozpiszę na temat pogody! Czas skończyć te moje rozważania i przejść do pewnego sportu, według mnie nierozerwalnie związanego z Kalifornią czyli do surfingu :) Pacyfik stwarza przecież idealne warunki do śmigania po falach, dlatego moim codziennym rytuałem w Huntington Beach (nieprzypadkowo nazywanym 'the Surf City USA') było podglądanie surferów i robienie im zdjęć w akcji ;) Wtedy obiecałam sobie, że kiedyś na pewno muszę spróbować tego sportu. W końcu osoba wychowana na bajce o Arielce, zakochana w niej po uszy (cały czas, <a href="http://wildand3.blogspot.com/2013/03/the-ageless-kid-lego-barbie-and-snow.html">dowód</a> ;)) i kochająca pływać musi też umieć surfować, bez dwóch zdań!</span><br />
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<span style="letter-spacing: 0.0px;"><i>I would never suppose that I could write such a long text only about the weather (but life is so unpredictable, isn't it?). It's high time to finish this topic and begin the different one. Which sport is tied up with California? Of course surfing! Pacific makes ideal conditions for sliding along the waves, that's way my daily ritual in Huntington Beach (called also the Surf City USA and not by chance) was watching surfers and taking them photos in action ;) At this very moment I have promised myself that some day I must try this amazing sport. Eventually the person, who was brought up together with a fairy tale about a little mermaid Ariel, has fallen in love with her (and I still keep loving her deeply, this is <a href="http://wildand3.blogspot.com/2013/03/the-ageless-kid-lego-barbie-and-snow.html">a proof </a>;)) and is a keen swimmer, should be able to surf, no two ways about it! </i></span></div>
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<span style="font-family: Georgia; font-size: 12px; letter-spacing: 0px;">A to jeszcze specjalny słowniczek dla surferów, który znalazłam w lokalnej gazecie, może komuś się przyda ;)/</span><i style="font-family: Georgia; font-size: 12px; letter-spacing: 0px;">And this is additionally a special glossary for surfers which I've found in the local newspaper, I hope it will be useful, have fun! :)</i><br />
<ul>
<li style="font-family: Georgia; font-size: 12px; margin: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Amped - The state of adrenaline-fueled bliss after a good ride or day of surfing.</span></li>
<li style="font-family: Georgia; font-size: 12px; margin: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Ate it - What you don't want to do. This is result of a bad ride or a wipeout when the wave wins and you lose.</span></li>
<li style="font-family: Georgia; font-size: 12px; margin: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Barrel - Where you want to be. This is the hollow of a breaking wave that allows surfers to get inside.</span></li>
<li style="font-family: Georgia; font-size: 12px; margin: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Firing - What waves are doing on good surf days</span></li>
<li style="font-family: Georgia; font-size: 12px; margin: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Frube - Like a guy who can't get a girl to dance with him, this is a lad who spends the day out on the water and never catches a wave</span></li>
<li style="font-family: Georgia; font-size: 12px; margin: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Green room - The space inside the barrel, so named for the distinctive light created by the sun shining through the wave. A literal place but a spiritual one, too. </span></li>
<li style="font-family: Georgia; font-size: 12px; margin: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Radolescent - A young surfer with radical skills. </span></li>
<li style="font-family: Georgia; font-size: 12px; margin: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Rip - To surf to your full potential and abilities.</span></li>
<li style="font-family: Georgia; font-size: 12px; margin: 0px; text-align: left;"><span style="letter-spacing: 0.0px;">Vaycay - A radical and awesome vacation. Like you'll have in California! :)</span></li>
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<span style="letter-spacing: 0.0px;">W poprzednim poście obiecałam, że będę kontynuwać temat amerykańskiego społeczeństwa, a ja zawsze dotrzymuję obietnic :) Dzisiaj bardziej pod względem wieku, upodobań rodzinych... i zwierzęcych ;) </span></div>
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<span style="letter-spacing: 0.0px;">Pierwsze co rzuca się w oczy to duża liczba dzieci i osób młodych. Amerykanie to wbrew pozorom bardzo rodzinne społeczeństwo, rodzinna z trójką dzieci jest bardzo powszechnym widokiem (i gromadką psów ;)). Z psem można biegać, jeździć na rowerze, pójść na plażę (oczywiście specjalną dog beach), ogólnie rzecz biorąc można wszystko (psy mogą też brać ślub - widziałam specjalne salony ;)). Jako, że przez cały wyjazd nie wypuszczam mojego aparatu z ręki, zostałam zapewne uznana przez pewną Panią za doświadczonego fotografa, który będzie w stanie zrobić jej ładne zdjęcie 'z rodziną'. Rodzina to była gromada małych piesków w różowych strojach, zapomniałam dodać małych, ROZBRYKANYCH piesków, których ujęcie razem z 'mamusią' nie było wcale takim łatwym zadaniem ;) Oczywiście nie jest też tak, że w życiu społecznym biorą udział tylko ludzie młodzi, starsi Amerykanie w żadnym wypadku nie rezygnują z uroków życia. Są aktywni, uśmiechnięci i na pewno nie marnują swojej jesieni życia. Tak samo ma się sprawa z ludźmi niepełnosprawnymi, nie próbują się izolować, starają się żyć normalnie i dlatego są też tak traktowani przez osoby zdrowe - normalnie, bez żadnego społecznego tabu. Otwartość i bezinteresowny uśmiech - tego jeszcze my Europejczycy w większości musimy się nauczyć.</span></div>
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<span style="letter-spacing: 0.0px;"><i>In the previous post I've promised that I will continue the issue of the American society and I always keep my word :) So today something about the age, family and their lovely pets. </i></span></div>
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<span style="letter-spacing: 0.0px;"><i>The first most striking thing is a big number of children and young people. Contrary to popular a opinion American people are a really familiar society, a family with three children is a common sight (and of course with a couple of dogs ;)). Together with your dog you can run, cycle, go on the beach (obviously dog beach), generally you can do with your lovely pet whatever you want (dogs can get married - I have seen the special salons ;)). During my whole trip me and my photo camera are inseparable and this is probably the reason why one lady found me an experienced photographer who is able to take her photo with 'the whole family'. And this whole family that was a couple of small, pink dressed doggies, I should add small, pink dressed, SPORTIVE doggies and taking photo of them and their 'mummy' wasn't so easy, trust me ;) Of course not only young people attend social life, the elderly don't resign the active, colourful way of life. They are smiling, lively and don't waste their afternoon. The disabled also try to lead a normal life, they don't isolate and healthy people treat them in a perfectly natural way, without any social tabu. The frankness and disinterested smile - we, European people should learn these character traits.</i></span></div>
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<span style="letter-spacing: 0.0px;">Chciałabym dziś zacząć jeszcze jeden temat (bo na pewno go jeszcze rozwinę). Trudno mi jakoś go nazawać, ale roboczo powiedzmy, że chodzi o historię, a raczej jej brak. Przenieśmy się na chwilę do Europy. Jesteśmy w jakimś nikomu nie znanym, uroczym włoskim miasteczku, stojący na środku kościół został zbudowany w VI wieku, ale to nikogo nie dziwi, przecież to codzienność. Europejczykom, otoczonym zabytkami z każdej stony, ta cała historyczniść po prostu spowszedniała. Za to Amerykanin, przebywając na starym kontynencie, jest tą ilością historii z jednej stony zachwycony, z drugiej przytłoczony. I trudno mu się dziwić, szczególnie takiemu Kalifornijczykowi (cały rozwój Kaliforni zaczął się właściwie dopiero w drugiej połowie XIX, w okresie 'gorączki złota'). Na przykład w nadmorskim Huntington Beach jedyny zabytek to najstarszy dom w całym mieście (z 1904 roku!). W porównaniu do nas Amerykanie znajdują się jeszcze we wczesnym dzieciństwie i może dlatego tak cenią swoją historię i hucznie obchodzą święta narodowe (<a href="http://wildand3.blogspot.com/2013/07/independence-day.html">Independence Day</a>). Wydaje mi się, że mają delikatny kompleks braku prawdziwej historii i kultury. Może dlatego co i rusz natrafiałam na 'vintage sklepy', w których można kupić różne ciekawe starocie w iście 'amerykańskim' stylu, taka namiastka historii... Chociaż z drugiej strony Amerykanie to przecież w większości Europejczycy. I teraz sytuacja się komplikuje..., czy to nowy rozdział czy zupełnie inna historia, jak sądzicie?</span></div>
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<span style="letter-spacing: 0.0px;"><i>I would like to begin one more topic today (it will be continued for sure). It is hard to name it, but for the time being, provisionally I can tell you that it's going about the </i></span><i style="letter-spacing: 0px;">history or rather lack of it. Now I would like to move to Europe. We are in an unknown, lovely, Italian town, in a middle of that town a church is situated that was built in the 6th century. But no one is astonished, for citizens of that town it is everyday life. This whole historicity becomes common for European people who are swamped with monuments. The American, being in Europe, is fascinated by this amount of history but on the other hand overwhelmed. It comes as no surprise, especially if you think about the Californian (the whole development of California began in the mid-18th century, during 'the gold rush'). For example the only antique in Huntington Beach is the oldest house in the city (built in 1904!). Comparing USA to our old continent, Americans are in their early childhood and maybe that is the reason why they value so much their history and national holidays (<a href="http://wildand3.blogspot.com/2013/07/independence-day.html">Independence Day</a>). According to me they have a delicate complex of lack of a real history and culture. Being in California I was striking all the time on 'vintage shops/antique stores' where you can buy various, interesting, 'old American style' bric-a-brac, such a makeshift of history... However on the other side Americans are in the majority European. And now the situation isn't clear..., is it a new chapter or a totally different story? What's your opinion, Guys (like Americans would say ;))? I'm just curious :)</i></div>
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<span style="letter-spacing: 0.0px;">shirt, shorts - American Apparel</span></div>
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<span style="letter-spacing: 0px;"><b>Place: </b>Los Angeles (Santa Monica), Huntington Beach </span></div>
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<span style="letter-spacing: 0px;"><b>Photos:</b> Oleszka, Mamulka</span></div>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com12tag:blogger.com,1999:blog-198398309852239182.post-86671598637516792222013-08-02T20:13:00.000+02:002013-08-03T16:25:32.966+02:00Living in California...<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">Szczerze mówiąc długo zabierałam się do napisania tego posta. Bo jak w dość krótkim poście (podobno nikt nie lubi dłuuuugich tekstów :p) streścić moje mądre (i mniej mądre ;)) przemyślenia na temat przesławnej, słonecznej (nie zawsze) Kalifornii... Na szczęście z pomocą przyszedł mi pewien artykuł w magazynie '<a href="http://www.fluter.de/heftpdf/issue123/artikel11730/pdf_article11730.pdf">Fluter</a>' (po niemiecku, więc odsyłam tylko takich niemieckich entuzjastów jak ja :p). W skrócie artykuł opisuje Europę oczami Amerykanina, więc pomyślałam, że mogę zrobić to samo, tylko oczywiście odwrotnie :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>Frankly speaking it took me some time to start on writing this very post. Trust me, it's not so easy to sum up (in a quite short post, I've heard that no one likes extremely long texts :p) my pretty wise (sometimes not so much,really ;)) reflections after my tour around famous and sunny (unfortunately not always) California. Luckily I've read a really good article in the '<a href="http://www.fluter.de/heftpdf/issue123/artikel11730/pdf_article11730.pdf">Fluter</a>' magazine (only in German, for such German enthusiasts as myself :p) This very article describes Europe from the viewpoint of an American, so I've thought that I can do something similar, but of course exactly the opposite :)</i></span></div>
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<span style="letter-spacing: 0.0px;">Pierwsza uderzająca rzecz? Wszystko jest w rozmiarze XXL, samochody, ulice, sklepy, jedzenie... wreszcie ludzie. Oczywiście generalizuję, ale prawda jest taka, że w całych Stanach problem otyłości jest naprawdę bardzo widoczny. Chociaż z drugiej strony to właśnie w Kalifornii narodziła się ta cała moda na zdrowy styl życia (organiczne jedzenie, slow food, farmers markets, joga, bieganie i tak dalej...) i muszę przyznać, że taki sposób bycia także bardzo rzuca się w oczy. Dwie skrajności, o których natężeniu w dużej mierze decyduje dzielnica, a raczej jej 'stopień bycia modną'. Wiadomo, im modniejsza dzielnica tym wszyscy chudsi, piękniejsi, wysportowani, a wszystko co nas otacza jest oczywiście bio. Większe pieniądze = większa świadomość? Już <a href="http://wildand3.blogspot.com/2012/11/moje-chinskie-uzaleznienia.html">kiedyś</a> pisałam w kontekście mojego uzależnienia od wody kokosowej, że wszystkie 'trendy' zaczynają się zawsze w Kaliforni, potem przechodzą na całe Stany, Europę i wreszcie cały świat (z wyjątkami). Teraz już wiem skąd to moje zdrowe odżywianie, ja po prostu nawet podświadomie staram się być modna! ;) Albo tak naprawdę urodziłam się w L.A. i jestem rodowitą Kalifornijką, innego wytłumaczenia nie ma :p</span></div>
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<i><span style="font-family: Georgia;"><span style="font-size: 12px; letter-spacing: 0px;">The most striking thing? Everything is XXLarge, cars, stores, food... and people themselves eventually. Obviously I generalize, but it's a pure fact that in the whole United States the problem of obesity is really visible. However on the other hand, exactly California is the place where this craze on the healthy lifestyle has started (I mean organic food, row good, slow food, farmers markets, yoga, jogging and so on and so </span><span style="font-size: 12px;">forth </span><span style="font-size: 12px; letter-spacing: 0px;"> ..) and I must say that such a way of life is striking as well. The society seems to live between two extremes and I have found (which is maybe not so cutting-edge) that it is a district that influences on the lifestyle, although not entirely, I would say that most of all - the degree of 'being in fashion'. It's obvious, the more fashionable district the more beautiful, slimmer, sportier people and everything around us is naturally bio. The more money = the bigger awareness? I have already written (in my </span></span><a href="http://wildand3.blogspot.com/2012/11/moje-chinskie-uzaleznienia.html" style="font-family: Georgia; font-size: 12px; letter-spacing: 0px;">post</a><span style="font-family: Georgia;"><span style="font-size: 12px; letter-spacing: 0px;"> from China about my coconut-water addiction) that all the 'trends' always start in California, then they cross the United States, Europe and finally the entire world (of course with some exceptions). Now I do know why I'm so crazy about the healthy nutrition, I'm trying (even subconsciously!) to be fashionable ;) Or really and truly I was born in L.A. and I'm a true-born Californian, I see no other explanation :p No way!</span></span></i><br />
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<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: Georgia; font-size: 12px; text-align: -webkit-auto;">Sunday Main Street Farmers Market - 2640 Main St, Santa Monica, CA</span></td></tr>
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<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: Georgia; font-size: 12px; text-align: -webkit-auto;">Asia de Cuba - Mondrian 8440 W Sunset Blvd West Hollywood, CA 90069</span></td></tr>
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<tr><td class="tr-caption" style="text-align: left;"><span style="font-size: xx-small; text-align: -webkit-auto;"> </span><span style="font-family: Georgia; font-size: 12px; letter-spacing: 0px; text-align: -webkit-auto;">True Food kitchen - 395 Santa Monica Place, Suite 172, Santa Monica, Ca 90401</span></td></tr>
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<span style="text-align: center;">Muszę przyznać, że widok biegających, jeżdżących (na rowerze, desce, rolkach...), ćwiczących i ogólnie ruszających się ludzi jest niezwykle motywujący! Wydaje mi się, że o moich sportowych zwyczajach jeszcze nigdy tutaj nie pisałam, więc teraz przy okazji - staram się w miarę regularnie biegać i ćwiczyć. Pisząc, że ruch to zdrowie nie będę zbytnio odkrywcza (chociaż mam czasami wrażenie, że niektórzy o tym zapominają...). Jednak trzeba przyznać Amerykanom, że oni naprawdę pamiętają o tym, żeby się ruszać (i nie tylko Ci piękni i młodzi :p), sport uprawiają wszyscy, nawet Ci w trochę gorszej formie, z widoczną nadwagą i tak dalej, to jest naprawdę budujący widok :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>I must say that the sight of jogging, cycling, skateboarding, roller-skating... exercising and generally moving people is incredibly motivating! I think that I haven't written anything yet about my sports habits, so now by the way - I try to work out regularly (I like jogging the best). If you want to be healthy you should practise sport - it is obvious and uncontested (however I can feel that not all of us remember about that...). But I must say that American people do remember about practising sport (and not only the young and the beautiful ones :p), this is such an inspiring sight! :)</i></span></div>
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<span style="letter-spacing: 0.0px;">A to ja i moj niesamowity bieg ;)/<i>And this is me and my amazing run ;)</i></span></div>
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<span style="letter-spacing: 0.0px;">Cwiczenia przed sklepem Louis Vuitton - niezapomniany widok :p/<i>Exercises in front of the Louis Vuitton store - an unforgettable view :p</i></span></div>
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<span style="letter-spacing: 0.0px;">Kolejna sprawa to ludzie, jak dla mnie najbardziej fascynujący i na pewno najdłuższy temat ze wszystkich (dlatego dziś nie poruszę wszystkich kwestii, żeby nie przynudzać ;)). Patrząc z perspektywy polskiej ulicy można czuć się wręcz zdezorientowanym z powodu tak daleko idącej akceptacji i zadowolenia... z samego siebie. Jeżeli wydaje Wam się, że tylko chodzące ideały mają prawo pokazywa</span>ć<span style="letter-spacing: 0px;"> si</span>ę<span style="letter-spacing: 0px;"> </span>ś<span style="letter-spacing: 0px;">wiatu w obcisłych i wiele odkrywających ubraniach to... no cóż...na pewno nie jesteście z USA :p Nie chodzi mi tylko i wyłącznie o to, że całe społeczeństwo jest tolerancyjne (bez szacunku dla inności multikuturowa Kalifornia na pewno by dziś nie była najbogatszym stanem, z jedną z najbardziej potężnych i wpływowych gospodarek na świecie). Patrząc na tych ludzi nie mogłam po prostu wyjść z podziwu dla ich pewności siebie, szacunku dla siebie i własnego ciała. Wydaje mi się, że my w Europie (a w szczególności w Polsce) cały czas jesteśmy pod presją społeczeństwa, cały czas próbujemy dążyć do ideału (w sensie zewnętrznym), a kiedy ta doskonałość jest daleko czujemy się wtedy gorsi, na pewne rzeczy sobie nie pozwalamy, żeby tylko nie wyróżnić się z tłumu i być ocenianym. Brakuje nam tego luzu, który w Stanach jest czymś naturalnym. Abstrahując już od tuszy, możesz być ubrany jak kompletny kosmita, iść i gadać do siebie, albo pokazywać swój talent na środku ulicy, jesteś wolny, kreatywny i świat stoi przed Tobą otworem... i jak tu nie inspirować się Kalifornią? :)</span></div>
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<span style="letter-spacing: 0.0px;"><i>The next topic I would like to bring up is the people. For me one of the most interesting topics and certainly one of the longest ones (that's why I'm not writing everything about this very issue today, one topic is absolutely enough :p). From the viewpoint of the Polish street you can feel even confused because of such a sweeping self-acceptation and self-satisfaction. If you think that only beauties have the right to wear close-fitting and revealing clothes, obviously you are not from the USA :p I mean not only that the whole society is tolerant (if multicultural California didn't have the respectfulness to the otherness, it wouldn't be the richest State, with one of the most powerful and influential economies of he world). When I was looking at these people I was admiring their self-confidence and self-respect. According to me, we - the European (particularly we - the Polish) are under social pressure all the time, we aspire to be an ideal (I mean the appearance) and when this perfection is unattainable then we feel worse, we don't want to stand out from the crowd and first of all to be weighed up. It is really hard for us simply to put our minds into neutral, in the USA that is something natural. And I'm writing not only about the build, you can be dressed totally crazy, talk to yourself or show your talent in the middle of the street, you are free, creative and only sky is the limit... and how not to be inspired in California? :)</i></span></div>
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<span style="letter-spacing: 0.0px;">I jeszcze jedna rzecz na zakończenie. Tak wiem, 'Apple' jest 'designed in California', ale naprawdę nie sądziłam, że KAŻDY ma iPhona, iPada i tak dalej... Jednym z ulubionych zajęć Kalifornijczyków jest pstrykanie fotek iPhonem, a moim ulubionym jest pstrykanie jak oni sobie pstrykają...skomplikowane :p Do następnego posta! :) </span></div>
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<span style="letter-spacing: 0.0px;"><i>And in conclusion something really funny :) I do realize that 'Apple' is designed in California, but I've never thought that everyone, truly EVERYONE has an iPhone, iPad and so on... One of the most favourite activity of the Californian people is shooting pics using their iPhones and my absolutely favourite one is shooting pics when they are shooting... yes, this is a little bit complicated :p Bye, bye for now, till the next post! :) </i></span></div>
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<tr><td class="tr-caption" style="text-align: left;"><span style="font-size: xx-small; text-align: -webkit-auto;"> </span><span style="font-family: Georgia; font-size: 12px; letter-spacing: 0px; text-align: -webkit-auto;">dress - Calvin Klein, bracelet - Swarovski</span></td></tr>
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<span style="letter-spacing: 0.0px;"><b>Place: </b>Los Angeles (Santa Monica), Huntington Beach </span></div>
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<span style="letter-spacing: 0.0px;"><b>Photos:</b> Oleszka, Mamulka</span></div>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com18tag:blogger.com,1999:blog-198398309852239182.post-56232670448475869552013-07-25T20:55:00.000+02:002013-08-03T14:07:47.071+02:00Independence Day<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0.0px;">Wiem, trochę mnie tu nie było, miałam parę ważnych spraw na głowie. Dużo się zmieniło i cały czas zmienia. Może blog pójdzie w trochę innym kierunku... pożyjemy, zobaczymy. </span></div>
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<span style="letter-spacing: 0.0px;"><i>I know, I've neglected a little bit my blog but I had a lot on my plate. Many things in my life have changed and honestly they are changing all the time. Maybe my blog will change direction a little bit? I don't know yet, we shall see about that. </i></span></div>
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<span style="letter-spacing: 0.0px;">Ale na razie jak każda porządna blogerka zamierzam Was zamęczyć seria postów z podróży. Tym razem przygotujcie się na Kalifornię (i trochę Nevady :)). Posty będą podzielone tematycznie, w każdym postaram się pokazać to miejsce pod innym kątem. </span><span style="letter-spacing: 0px;">W skrócie Ameryka z punktu widzenia Europejki, mam nadzieję, że nie będzie nudno ;)</span></div>
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<span style="letter-spacing: 0.0px;"><i>But for the time being like nearly every proper blogger I've prepared for you series of posts from my journey (and of course I'm going to torture you with them through some time ;)). I hope you are ready for California (and a little bit of Nevada :)). The posts will be divided into several topics, in each post I will try to show you this place in a different way. </i></span><i style="letter-spacing: 0px;">In short, the USA from the viewpoint of the European, I do hope you will enjoy it! ;) </i></div>
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<span style="letter-spacing: 0px;">Na początku 'Independence Day' czyli cały dzień radości, świętowania i szaleństw Amerykanów :) Tym razem ten wyjątkowy dzień spędzałam w Huntington Beach czyli mieście surferów, ale jestem przekonana, że w całych Stanach panuje podobne szaleństwo ;) Dla mnie (czyli obserwatora z zewnątrz) takie święto jest wręcz idealną okazją na podglądanie Amerykanów w ich naturalnym środowisku (co w sumie z wielkim zaangażowaniem czyniłam przez cały wyjazd ;)). Świętowanie dla Amerykanów tak jak wszystko musi być 'Super Size', 'XXLarge'... jest trochę kiczowato, bardzo kolorowo i na pewno bardzo wesoło. Panuje zupełnie inna atmosfera niż Europie, u nas jest bardziej podniosła, patetyczna, dla Amerykanów takie święto to po prostu dobra zabawa. Nie chcę przez to powiedzieć, że ich podejście jest lekceważące, wręcz przeciwnie! Podejście do świętowanie jest inne, nie lepsze czy gorsze, po prostu inne. Całe rodziny (zazwyczaj trzy generacje i kilka psów ;)) od stóp do głów przebrane za flagi (psy oczywiście też uwzględnione ;)) oglądają z uśmiechem kolorowe i głośne parady, fajerwerki. Wszyscy na około życzą sobie 'A happy Independence Day', nie ważne czy starzy czy młodzi, grubi czy chudzi, bogaci czy bezdomni (o kolorze skóry czy religii nawet nie wspominając) wszyscy są tak samo Amerykanami i są z tego dumni :) </span></div>
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<span style="letter-spacing: 0px;"><i>At the beginning 'Independence Day' - the whole day of joy, feasting and high jinks of Americans :) This time I spent this absolutely special day in Huntington Beach ( Surf City USA) but I'm sure that in the whole United States the celebrating looks similarly. For me (an observer from the outside) such a state holiday is an ideal opportunity to take a peep at Americans in their natural environment (to be honest I was doing that during my whole trip and of course with the sincere engagement and commitment ;)). Celebrating (like pretty everything in the USA) must be 'XXLarge' and in 'Super Size'..., it is a little bit kitschy, really colourfully and for sure cheerfully. The general mood is totally different than in Europe, in our cultural circle celebrating is more pathetic, solemn. Such a holiday is simply a great fun for American people. But I don't want to say that their attitude is dismissive, quite the opposite! The attitude is different, neither better nor worser, simply different. The whole families (usually three generations and a couple of dogs ;)), which are got up as the flag from tip to toe (dogs as well ;)) watch with the smile colourful and loud parades, fireworks. Everybody all around wishes one another 'A Happy Independence Day', it doesn't matter wheater you are slim or fat, old or young, reach or homeless (it makes no sense to even mention about the skin colour or the religion) everyone is equally the American and is proud of that very fact :) </i></span></div>
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<span style="letter-spacing: 0.0px;"><b>Place:</b> Huntington Beach, California</span></div>
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<span style="letter-spacing: 0.0px;"><b>Photos:</b> Oleszka, Mamulka</span></div>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com14tag:blogger.com,1999:blog-198398309852239182.post-15208200504241830842013-05-30T21:42:00.000+02:002013-08-03T14:14:15.677+02:00My way of eating<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4vBSIf-uyvJByRxVx2KP0ePp0P0AYZI0okbf7R5q4LFG1GhTeMM0wNfB10KvhRf_zeNJjJ2yVAJ-W61vsxQ9ZpYNM3vYcoweE4SX1wdkQBrriuEfJpQS-1vAmIvC-Wpq7CDPvziw8pU/s1600/IMG_1345.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4vBSIf-uyvJByRxVx2KP0ePp0P0AYZI0okbf7R5q4LFG1GhTeMM0wNfB10KvhRf_zeNJjJ2yVAJ-W61vsxQ9ZpYNM3vYcoweE4SX1wdkQBrriuEfJpQS-1vAmIvC-Wpq7CDPvziw8pU/s640/IMG_1345.JPG" width="640" /></a></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Zainspirowana moją ostatnią podróżą
postanowiłam zabawić się trochę we włoską kucharkę :) A tak tylko między nami
to przygotowuję się do tej roli już od paru miesięcy, od kiedy w moich
marzeniach sennych pojawiła się ona... pizza idealna ;) Po przeczytaniu miliona
różnych przepisów, rad, obejrzeniu masy smakowitych zdjęć i oczywiście
spróbowaniu pizz, godnych naśladowania... stwierdziłam, że jestem gotowa.
Jednak byłam w błędzie, czekały mnie jeszcze czasochłonne poszukiwania
składników doskonałych. Jak powszechnie wiadomo jestem przewrażliwiona na
punkcie jakości, naturalności i zdrowotności wszystkich produktów spożywczych
(to jest choroba psychiczna ;P), dlatego moja idealna pizza musiała składać się
z podobnie idealnych składników - to oczywiste ;) Większość takowych udało mi
się znaleźć w sieci małych sklepów, "Piccola Italia"- mają produkty
prosto z Włoch, świetnej jakości i w miarę normalne ceny (nie, to nie jest
lokowanie produktu, nikt mi niestety za nic nie płaci ;P). Ale nie znalazłam tam
produktu absolutnie niezbędnego czyli włoskiej mąki do pizzy typu 00. Bez niej
moje wielkie pieczenie nie miałoby sensu... Gdybym podczas mojej włoskiej
podróży nie myślała wyłączne o jedzeniu to może wpadłabym na pomysł kupienia
tej niezwykłej mąki, którą we Włoszech można kupić w dosłownie każdym sklepie.
Jednak przez mój brak myślenia musiałam w trudach szukać tej mąki w
Warszawie. <o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Being inspired by my last trip that I have
decided to play as a real Italian cook. But frankly speaking I've been
preparing for this very role for many months, since that time when in my dreams
I saw it... the ideal pizza. After having read a great deal of various recipes,
pieces of advice, tips, watched many delicious photos and obviously tasted
pizzas worth following... I was sure I was ready. But I was so mistaken, I
still had to face to look for some perfect ingredients. It is commonly known
(at least in my circle of friends) I' m really sensitive to quality,
naturalness, being healthy of all foods (this is a mental illness :P), that's
why my absolutely ideal pizza must have been made from ideal products as well -
this is obvious, isn't it? ;) Most of these ingredients I managed to find
in the chain of small grocery stores, 'Piccola Italia' - they sell
products ordered directly from Italy and only of the highest quality with
pretty reasonable prices (nope, that isn't any product placement unfortunately
no one wants to pay me :P) But I didn't find there absolutely essential thing,
of course I mean special flour for pizza. Without it my fabulous baking would
make no sense... If during my Italian trip I hadn't thought only about eating,
eating and eating... I would have come up with a great idea to buy this amazing
flour which you can buy nearly everywhere in Italy. But due to my lack of
thinking I had to look after this flour in Warsaw (a truly painful
experience..). <o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hdRuhW7lecB8PIUJEJP5OacYeHzp84MxNIa2EjGFbMH75NvurkX9wbokVg2asPlamHpBKrPAzSXqDL87wRFe9z3XY-6xyhV4Y2lLw3P-puotKS2Qhq8feFRIInp07TcD_F5V1B0Akzs/s1600/IMG_1267.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hdRuhW7lecB8PIUJEJP5OacYeHzp84MxNIa2EjGFbMH75NvurkX9wbokVg2asPlamHpBKrPAzSXqDL87wRFe9z3XY-6xyhV4Y2lLw3P-puotKS2Qhq8feFRIInp07TcD_F5V1B0Akzs/s640/IMG_1267.JPG" width="640" /></a></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Dobrze, koniec już mojego narzekania, po
jakimś czasie udało mi się znaleźć wszystkie składniki i wtedy byłam już
naprawdę gotowa. Podaję przepis i zachęcam do zabawy, przygotowywanie pizzy to
naprawdę wielka frajda ;)<o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Ok, it is high time I stopped my grumbling,
after some weeks I succeeded in finding all these ideal ingredients and then I
was entirely ready. This is my recipe and I do encourage you to try it,
according to me pizza preparing it is an enormous fun ;)<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqIVim6j0zUKB4QyRIlb_pwKoxbicZ-rJS6ECmEyz6ccS2kel74XjuFmfvGxFg1ZBRgZDLtbO9yjA5SmpK-Lnj8q3JGbgqdBcu4PMXsdjKZI3w5YU22ZdxECs0sBZmnOoRS3AyuCJDig/s1600/rzodkiewka3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqIVim6j0zUKB4QyRIlb_pwKoxbicZ-rJS6ECmEyz6ccS2kel74XjuFmfvGxFg1ZBRgZDLtbO9yjA5SmpK-Lnj8q3JGbgqdBcu4PMXsdjKZI3w5YU22ZdxECs0sBZmnOoRS3AyuCJDig/s640/rzodkiewka3.jpg" width="640" /></a></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Składniki (na 2 pizze)/<i>Ingredients (for 2 pizzas)</i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">ciasto/dough:<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">250g mąki do pizzy (z drożdżami)*
"La Tua Farina con Lievito"/<i>250g
flour for pizza with yeast)* 'La</i> <i>Tua
Farina con Lievito'</i><o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">ok. 130ml
ciepłej wody/<i>cir. 130ml of lukewarm water</i> <o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">łyżka
oliwy/<i>a tablespoonful of olive oil</i> <o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">szczypta
soli/<i>a pinch of salt </i><o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">*moja mąka
już zawiera drożdże, do normalnej mąki trzeba jeszcze je dodać/<i>my flour contains yeast, if you use normal
flour you have to add it <o:p></o:p></i></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Do przesianej mąki dodajemy łyżkę oliwy
i szczyptę soli, następnie stopniowo dadajemy wadę, wyrabiając jednocześnie
ciasto. Gotowe wyrobione ciasto smarujemy oliwą, wkładamy do miski, którą
zakrywamy folią. Odkładamy na ok. godzinę w ciepłe miejsce, żeby ciasto
wyrosło. Po tym czasie wstawiamy ciasto do lodówki na noc. Następnego dnia
wyjmujemy ciasto z lodówki godzinę przed przygotowywaniem pizzy. Po tym czasie
dzielimy ciasto na pół, ugniatamy, rozciągamy rękoma aby powstała nam naprawdę
cienka podstawa pizzy (nie wałkujemy!). Gotowe ciasto zostawiamy jeszcze przez
15 minut do wyrośnięcia i smarujemy brzegi oliwą. <o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Add a tablespoonful of olive oil and a pinch of
salt to the sifted flour. Next add gradually the water making the dough at the
same time. Lubricate the ready made dough with some olive oil, put it into a
bowl which should be covered by some foil. Put the bowl aside in a warm place
for an hour to let the dough grow. After this period of time put the dough into
your fridge for a night. The very next day take the dough away from a fridge.
An hour before preparing pizza. After this very time divide the dough into two
parts, knead and stretch it with your hands in order to prepare a truly
thin base for your pizza (but remember never roll it!). Leave the ready dough
for about 15 minutes to grow and lubricate the rims of the dough with some
olive oil. <o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhow2-UMTbXGAOL7F3lIv63BQbYX5Sd1idus5pDsLfaEgcLnBPLFDytSkiXYmJr_1etqeBTKCuTu2IG0AtiOWk3VlYMz4jjAz0cXvDNu1nM8nm6OVw28zmIS3ZAetMic1pto2bcCcYGnrU/s1600/rzodkiewka2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhow2-UMTbXGAOL7F3lIv63BQbYX5Sd1idus5pDsLfaEgcLnBPLFDytSkiXYmJr_1etqeBTKCuTu2IG0AtiOWk3VlYMz4jjAz0cXvDNu1nM8nm6OVw28zmIS3ZAetMic1pto2bcCcYGnrU/s640/rzodkiewka2.jpg" width="640" /></a></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">sos
pomidorowy/<i>the tomato sauce:</i><o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">ok. 300g
pomidorów z puszki pelati/<i>cir. 300g
tomatoes pelati from a can</i> <o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">ząbek
czosnku/<i>a clove of garlic</i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">oliwa z oliwek/<i>olive oil</i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">świeża bazylia, oregano, tymianek/ <i>fresh basil, oregano, thyme</i> <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">suszone zioła, przyprawy/ <i>some dry herbs, spices</i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">sól, pieprz/<i>salt and pepper</i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Podsmażamy drobno posiekany czosnek na
oliwie, następnie dodajemy pomidory i pozostałe składniki, gotujemy na wolnym
ogniu, aż sos osiągnie pożądaną gęstość.<o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Fry finely chopped garlic with some olive oil.
Next add tomatoes and the rest of ingredients, cook on low heat till the moment
when your sauce becomes dense enough. <o:p></o:p></span></i></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4B5HblHTBopYg9Xl6ObhG_rM25jAvP8iE2VZ11HznWnJJQrGNOBTW-ZxwRl_cSZ4kr19UW0KGpo8walB17DwGMhyphenhyphensWcbtARaEfq7lqvekM0_xzOKLe-gI77XoZVUwuzCUC6iiGE_8-2c/s1600/rzodkiewka4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4B5HblHTBopYg9Xl6ObhG_rM25jAvP8iE2VZ11HznWnJJQrGNOBTW-ZxwRl_cSZ4kr19UW0KGpo8walB17DwGMhyphenhyphensWcbtARaEfq7lqvekM0_xzOKLe-gI77XoZVUwuzCUC6iiGE_8-2c/s640/rzodkiewka4.jpg" width="640" /></a></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">dodatki/ <i>additions:</i> <o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">mozzarella/<i>mozzarella</i><o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">pomidorki
koktajlowe/<i>cocktail tomatoes <o:p></o:p></i></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">rukola/<i>rucola </i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">szynka parmeńska/<i>Parma ham</i> <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">świeża bazylia, oregano, tymianek/<i>fresh basil, oregano, thyme <o:p></o:p></i></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">suszone zioła, przyprawy, pieprz/<i>some dry herbs, spices, pepper</i> <o:p></o:p></span></div>
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<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Nakładamy sos pomidorowy na gotowe
ciasto, następnie kładziemy mozzarellę i pozostałe składniki (rukolę oraz część
świeżych ziół dodajemy po pieczeniu). Układamy pizzę na rozgrzanym kamieniu i
pieczemy w temperaturze ok. 230 stopni, cienkie ciasto powinno być już gotowe
po 10 minutach. </span><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Smacznego!
:)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Put some tomato sauce on the ready dough, then
put mozzarella and the rest of ingredients (add rucola and the rest of fresh
herbs after baking). Put pizza on the warmed stone and bake in the temperature
cir. 230 deg, the thin dough should be prepared after 10 minutes. <o:p></o:p></span></i></div>
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<i><span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Enjoy your meal! :)<o:p></o:p></span></i></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyxOwyovdxlEkZz4VlLlmvF8ZEozxNyLhrPhY5pZqwMR2m-cmrerS84u9MgN0IScMocI5JWMu0Q-anwM-_iu5LB86jzx7qrJ8UWB-GFvD06gnmytyG-iUiK1uAX1cpb7wroyH2xM7rXo/s1600/rzodkiewka.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyxOwyovdxlEkZz4VlLlmvF8ZEozxNyLhrPhY5pZqwMR2m-cmrerS84u9MgN0IScMocI5JWMu0Q-anwM-_iu5LB86jzx7qrJ8UWB-GFvD06gnmytyG-iUiK1uAX1cpb7wroyH2xM7rXo/s640/rzodkiewka.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsE01ysL0vJrHvunHqSLYAQbibVaBksy6Pngo0DEgB79GXksVgRcXmYnf4fDgGrfEfG7GnDhrFLNAXuy6Gkyd1ymp0m73fGMN2IqDsQYRscHELFiccvIfs_h1-ZhdnnDSOjUBWcpkg6Y/s1600/rzodkiewka1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsE01ysL0vJrHvunHqSLYAQbibVaBksy6Pngo0DEgB79GXksVgRcXmYnf4fDgGrfEfG7GnDhrFLNAXuy6Gkyd1ymp0m73fGMN2IqDsQYRscHELFiccvIfs_h1-ZhdnnDSOjUBWcpkg6Y/s640/rzodkiewka1.jpg" width="640" /></a></div>
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<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Moje włoskie eksperymenty w kuchni nie
ograniczyły się tylko do pizzy, na moją ucztę przygotowałam jeszcze parę
naprawdę prostych potraw. Kocham włoską kuchnie za tę prostotę, ale i bogactwo
smaków. Moja sałatka to po prostu aromatyczne pomidory, oliwki, kapary, świeże
zioła, przyprawy, niezastąpiona oliwa z oliwek, ocet balsamiczny i
najcudowniejsza burrata (włoski ser, który śni mi się po nocach ;)). Poza tym
mamy sezon na szparagi, ja uwielbiam te sprężyste, zielone, polane oliwą z
oliwek, opruszone świeżo zmielonym pieprzem, startym parmezanem i z dodatkiem
szynki parmeńskiej, według mnie tak podane smakują wprost obłędnie. A na koniec
tiramisu czyli błyskawiczny przepyszny deser ;) Nie przepadam na wersją w
formie ciasta, dla mnie najlepsze tiramisu to te w kieliszkach, najlepiej z
dodatkiem świeżych owoców, ale każdy ma swoje upodobania. Ten deser jest
niezwykły, bo po prostu nie może się nie udać, dlatego zachęcam do
eksperymentów ;)<o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Baking pizza wasn't enough for me, I felt like
experimenting a little bit more with Italian cuisine, I prepared several really
simple but delicious dishes. That' s why I love Italian food, for this
simplicity but also tapestry of flavours. My salad consists only of flavorous
tomatoes, olives, capers, fresh herbs, spices, indispensable olive oil,
balsamic vinegar and fabulous burrata (a fresh Italian cheese which is my dream
nearly every night ;)) Besides we have obviously season for asparaguses! I love
them, when they are springy, green, glazed with olive oil, sprinkled with
freshly ground pepper, Parmesan and Parma ham, they taste simply amazing ;) And
for dessert I propose swift and delicious tiramisu. I'm not a big fun of a
dessert in a shape of a cake, for me the best way of making this dessert is to
prepare it in a glass and add fresh fruit, but this is only to my liking.
Tiramisu is always absolutely great, because it is simply impossible to make it
wrong, so go to the kitchen and cook! ;) <o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhx4dqKyPXOWehmboUAJs-39pLfqye06WjpUnf4czd5oKStqMkbdTJdzdW9bLhNT_aJZDKmqqhc8hf23tT8Gp76paX30jDUqfRzeKJqLknu08Etk_RQuKZxDllB1fyirGAUE4-7C2zxno/s1600/rzodkiewka5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhx4dqKyPXOWehmboUAJs-39pLfqye06WjpUnf4czd5oKStqMkbdTJdzdW9bLhNT_aJZDKmqqhc8hf23tT8Gp76paX30jDUqfRzeKJqLknu08Etk_RQuKZxDllB1fyirGAUE4-7C2zxno/s640/rzodkiewka5.jpg" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Składniki (na 2 porcje)/<i>Ingredients (for 2 portions) </i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">250g serka mascarpone/<i>250g mascarpone <o:p></o:p></i></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">2 żółtka/<i>2 egg yolks</i> <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">2 płaskie łyżki ksylitolu/<i>2 flat tablespoonfuls of ksylitol</i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">ok. 60ml śmietanki 36%/<i>cir. 60ml cream 36%</i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">filiżanka mocnej kawy/<i>a cup of strong coffee</i><o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">podłużne biszkopty/<i>finger biscuits</i> <o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">borówki/<i>blueberries <o:p></o:p></i></span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Ubijamy żółtka z łyżką ksylitolu na
puszysty krem, osobno ubijamy śmietanę z pozostałą łyżką ksylitolu, do żółtek
dodajemy stopniowo ubitą śmietanę i mascarpone, mieszając całość za wolnych
obrotach miksera. Na dno kieliszka nakładamy pierwszą warstw kremu, następnie
warstwę borówek, potem namoczone w kawie biszkopty i od początku krem,
borówki... wszystko zależy od wielkości kieliszka ;) Smacznego :)</span><br />
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span>
<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Whip the yolks with tablespoonful of ksylitol until receiving a fluffy cream, separately whip cream with the rest of ksylitol, add to yolks little by little whipped cream and mascarpone at the same time stirring everything pretty slowly with a mixer. Put at the bottom of a glass the first layer of the cream, then the layer of blueberries, next saturated in coffee biscuits and from the beginning, the cream, blueberries.... it depands on the size of your glass ;) Enjoy your meal! :)</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6mWSHXgfGpU07KLhksNBbsATck5CroojZFWPkm3t6X9u9P87h028CapKXatGK8vFNIX6Fcdg3azFylxL0s7vmCDsj0C7H9IkTgbeMPLb1Mu04a7LuE1eT6wsoTLa47-78NyqtvmpsUU/s1600/rzodkiewka7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6mWSHXgfGpU07KLhksNBbsATck5CroojZFWPkm3t6X9u9P87h028CapKXatGK8vFNIX6Fcdg3azFylxL0s7vmCDsj0C7H9IkTgbeMPLb1Mu04a7LuE1eT6wsoTLa47-78NyqtvmpsUU/s640/rzodkiewka7.jpg" width="640" /></a></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Wiem, że te urocze babeczki nie należą
do najzdrowszych rzeczy, ale kiermasze szkolne rządzą się swoimi prawami.
Przepis na nie znalazłam <a href="http://cioccolatogatto.blox.pl/2012/08/Chocolate-Blackberry-Cupcakes-babeczki.html">tutaj</a>. Babeczki smakują wyśmienicie (sprzedały
się z prędkością światła ;)). </span><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Dlatego z przyjemnością mogę polecić ten przepis :) <o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">I do know, these cute cupcakes are not so
healthy, but bake sale at school bosses by its own rules. The recipe for them I
found <a href="http://cioccolatogatto.blox.pl/2012/08/Chocolate-Blackberry-Cupcakes-babeczki.html">here</a>. The cupcakes taste delicious (they were sold with speed of light
;)). </span></i><i><span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">That's why I
can recommend this recipe with pleasure :)<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepUqbYnKMNmtyo0qKT-29pLqFz54BgTClNFu9yWDsn6DdzgC-Eg-OpS3l-WpWlRlW0ZrzrtX-EbqTLDAgnqwPdR-uAnPDtkHjORO0NQtq0w1R2I680cP5FtgNmK_awFtRDyFt_OJ3It0/s1600/rzodkiewka6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepUqbYnKMNmtyo0qKT-29pLqFz54BgTClNFu9yWDsn6DdzgC-Eg-OpS3l-WpWlRlW0ZrzrtX-EbqTLDAgnqwPdR-uAnPDtkHjORO0NQtq0w1R2I680cP5FtgNmK_awFtRDyFt_OJ3It0/s640/rzodkiewka6.jpg" width="640" /></a></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">A teraz odnosząc się do tytułu całego
postu chciałabym napisać czym jest dla mnie odżywianie i jaka jest moja
filozofia jedzenia (takie tam wyznania jedzenioholiczki ;P). <o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">And now relating to the title of my post I would
like to write something about my philosophy of eating (you know, a kind of the
moving account of a food addict ;P)<o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlFPL9fhfd0A1bUYtXogd0nK_Ypt8d_esNbwsy7nIWr90XLJieYTflHagBLe00gNMZOi6rJlzmXAoww_IknWvIC9L_fGf2_fs_6PgIxQzhU9OJNWNCIuxcxVQTmqnLmswWdVoE7OCUgs/s1600/IMG_2215.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlFPL9fhfd0A1bUYtXogd0nK_Ypt8d_esNbwsy7nIWr90XLJieYTflHagBLe00gNMZOi6rJlzmXAoww_IknWvIC9L_fGf2_fs_6PgIxQzhU9OJNWNCIuxcxVQTmqnLmswWdVoE7OCUgs/s640/IMG_2215.JPG" width="640" /></a></div>
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<span style="color: #222222; font-family: Georgia, serif; font-size: 13px;">Najważniejsze w życiu jest słuchanie swojego ciała, ono doskonale wie czego w danym momencie potrzebujesz. </span><span style="color: #222222; font-family: Georgia, serif; font-size: 10pt;">W kręgu moich przyjaciół jestem znana
jako entuzjastka zdrowego stylu życia, przewrażliwiona na punkcie prawidłowego
odżywiania. Koledzy dziwią się, kiedy w szkole na przerwach chrupię marchewkę,
cykorię, paprykę czy pałaszuję inne "zbyt zdrowe" produkty ;) Pytają
się, czy mi to smakuje, czy chce mi się to wszystko wcześniej przygotowywać,
czy może jestem na jakiejś diecie... </span></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Tak, smakuje mi to wszystko, jedzenie to nie
tylko paliwo, ale i oczywiście przyjemność. Tak, chce mi się to wszystko
wcześniej przygotować, zajmuje mi to ok. 10-15 minut. Naprawdę tak dużo? I
wreszcie tak, jestem na diecie, od urodzenia. Dieta nie jest tylko na jakiś
określony czas aby zrzucić parę kilogramów. Dieta jest na całe życie, to nie
tylko sposób odżywiania, ale też życia i myślenia.<o:p></o:p></span></div>
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<i style="background-color: transparent;"><span lang="EN-GB" style="color: #222222; font-family: Georgia, serif; font-size: 10pt;">What matters most of all in our life is to hear our body, it knows perfectly well what we need at the particular moment. </span></i><i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">In my circle of friends I am known as a fanatic
of good, healthy nutrition. My schoolmates are more than astonished when I'm
crunching a carrot, radicchio, paprika or eating something similar but
definitely 'too healthy' ;) They ask me whether it tastes me, when I have time
to prepare all of that or if I'm maybe on a diet...<o:p></o:p></span></i></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Yes, it is obvious that it tastes me, food is
not only fuel for our system but also a pure pleasure (at least for me). When
have I got time? This whole food preparation takes me about 10-15 minutes up.
Is it really so time consuming? And eventually yes, I have been on a diet since
my birth. According to me a diet shouldn't last a certain period of time, only
to loose weight. A diet is for the whole life, it not only the way of
nutrition, but also the way of life and thinking. <o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOg0lCyCddeh8vrKWljbL0xMKMn6hTDA765H2LSXJv49_c6em4D3CDTjSZd_0qeqz6kEbH1hIwCxWiRM4kh9Dl0cFESniG1ZJh3ao4QC6_1DBfVxDU2sIp5tdaAILciYYDLD9OqmVDeyE/s1600/rzodkiewka8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOg0lCyCddeh8vrKWljbL0xMKMn6hTDA765H2LSXJv49_c6em4D3CDTjSZd_0qeqz6kEbH1hIwCxWiRM4kh9Dl0cFESniG1ZJh3ao4QC6_1DBfVxDU2sIp5tdaAILciYYDLD9OqmVDeyE/s640/rzodkiewka8.jpg" width="640" /></a></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Otyłość to współcześnie jeden z
największych problemów, z którym się boryka współczesny świat. Dzisiaj
przeciętny 20-latek waży 9 kg więcej niż jego rówieśnik 40 lat temu. Producenci
żywności doskonale wiedzą czego podświadomie pragnie konsument, jakie składniki
sprawią, że będzie chciał jeść więcej, więcej i więcej... Stosują oczywiście
nieprzebrane ilości środków chemicznych, które dodatkowo uzależniają. Od lat
wiele organizacji walczy o to, by na opakowaniach było wyraźnie napisane, co
kupujemy i jak dany produkt wpływa na nasze zdrowie. Niektórym krajom udało się
częściowo wprowadzić takie prawo, ale są to niestety chlubne wyjątki. Nie
oszukujmy się, takie prawo nie jest zgodne z regułami wolnego rynku. Przecież
producenci żywności dbają tylko o to by przekąski były smaczne, dążą do
zwiększenia konsumpcji i swojego zysku. Liczy się tylko smak, nie zawartość i
działanie produktu. <o:p></o:p></span></div>
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<i><span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Obesity is nowadays one of the most serious problems which our society has
to wrestle with. </span></i><i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Contemporarily an average 20- year-old weighs 9
kilos more than his peer 40 years ago. Food producers know perfectly well what
most consumers subconsciously pant for, which ingredients make us want eat more
and more... They use numberless quantity of chemical means that are
additionally habit-forming. A great deal of various organisations have been
fighting for years to force the producers to write clearly on their labels what
it is inside and how it influences our system. Some countries managed to
establish these regulations and only partly however they are only estimable
exceptions. Let's face it, these regulations are not in line with rules of free
market. It's obvious that food producers care only of the flavour and looks of
their snacks what increases their profits. This is the taste what really counts
not the content or its impact on our health. <o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FfKQ6slIzmEUof9MVjseFXZvt2Vhmz8vgDPRnECIUp2cL4mzmVDFx4AQc1A32tjBASJUbxYvzVcn2c1QW6YyGgjfRaOCfUpcSfg8AKTFFTeG8TDeb4Xt9gaMYGyyuaTGNY7VukSc4-s/s1600/IMG_2226.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FfKQ6slIzmEUof9MVjseFXZvt2Vhmz8vgDPRnECIUp2cL4mzmVDFx4AQc1A32tjBASJUbxYvzVcn2c1QW6YyGgjfRaOCfUpcSfg8AKTFFTeG8TDeb4Xt9gaMYGyyuaTGNY7VukSc4-s/s640/IMG_2226.JPG" width="640" /></a></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Nie jestem jakaś niezwykła, po prostu
mam szczęście. Wychowali mnie mądrzy rodzice i dziadkowie, którzy od urodzenia
żywili mnie tylko naturalnymi produktami. Hodowaliśmy różne warzywa i owoce w
przydomowym ogródku, jadłam je prosto z krzaczka, mogłam dzięki temu poznać ich
prawdziwy smak. Razem przygotowywaliśmy domowe potrawy, a kiedy podróżowaliśmy
poznawałam nowe smaki. Jadłam różnorodnie, ale nigdy fastfoodów czy gotowych
produktów. Nieświadomie kształtowałam swój smak i przyswajałam wiedzę na temat
żywienia. Teraz ta wiedza jest we mnie, nigdy się jej nie uczyłam, dzięki
rodzicom zachowałam instynkt, który mówi mojemu ciału co w danej chwili
potrzebuję. <o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">I am not extraordinary, I'm simply lucky to be
brought up by my really wise parents and grandparents, thanks to whom I have
been given since my birth only natural food. We have been growing various
vegetables and fruits in our garden and I have been eating them straight from
the tree or bush. Thereby, I could have known their pure taste. Together with
my parents I have been preparing homemade dishes and while travelling I have a
chance to get to know new flavours. I have been eating diversely but never fast
food or ready made products. Unconsciously I have been shaping my taste and
developing my knowledge of the nutrition. Now this knowledge is simply in me,
thanks my parents I kept my instinct that tells my body what it needs at the
particular moment. <o:p></o:p></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XLj3I9fze1X4I6PM24Lud7k0Bd__KrYNDnWVlia4KMn1PWHM0n5vL0jDNrJ7Cc0EKdAQmzXTBvOBt_eHRFur_RA_OjOo_9EJU6eWxEa8n2S67PBRAkqjaOREArx2DFjv5oUBFIHsW3U/s1600/IMG_2234.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XLj3I9fze1X4I6PM24Lud7k0Bd__KrYNDnWVlia4KMn1PWHM0n5vL0jDNrJ7Cc0EKdAQmzXTBvOBt_eHRFur_RA_OjOo_9EJU6eWxEa8n2S67PBRAkqjaOREArx2DFjv5oUBFIHsW3U/s640/IMG_2234.JPG" width="640" /></a></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Jestem absolutnie pewna, że chemia
zawarta w większości gotowych produktów tępi smak, uzależnia i sprawia, że cały
czas potrzebujemy czegoś słodszego, bardziej słonego, bardziej wyrazistego,
smak naturalnych produktów nie jest już dla nas atrakcyjny. Jeśli w
dzieciństwie przyzwyczailiśmy się do chemii to w dorosłym życiu trudno będzie
nam zmienić swój smak. Nawet wyraźne napisy na opakowaniach tu nie pomogą. Te
substancje po prostu uzależniają. Dlatego tak ważne jest by od najmłodszych lat uczono dzieci zdrowych nawyków i t nie jest to tylko rola rodziców, ale także szkoły.
Chodzę do całkiem dobrego warszawskiego liceum i większość moich kolegów nie ma
podstawowych wiadomości na temat odżywiania. Na lekcjach biologii czy chemii w
ciągu trzech lat omawialiśmy na tylko jednej lekcji przestarzałą piramidę
zdrowego żywienia. Zamiast jakichś skomplikowanych wiązań czy łacińskich nazw
moglibyśmy uczyć się jak dbać o nasze zdrowie.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">I'm more that convinced that the food chemistry,
whose contains most of ready made products, impairs our taste, is habit-forming
and makes us need something more salty, sweet, pronounced. The flavour of
natural products is not attractive for us any longer. If in our childhood we
had become accustomed to the chemistry in our food, in adult life we would have
problems in changing our taste. Even clear captions on packets are here good
for nothing. These substances are really habit-forming. That's why it is so
important to teach children healthy habits since their youngest years. And it
is not only the the parents' role but also the school's. I go to quite a good
secondary school and the majority of my schoolmates knows even nothing about
nutrition. Through my whole education during both biology and chemistry lessons
the teachers were discussing with my class only a dated food pyramid, nothing
more. Instead of learning complicated chemical bonds or Latin names students
should learn how to take care of their health. <o:p></o:p></span></i></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Dzisiejszy świat jest zabiegany, to
oczywiste. Ale warto czasami po prostu zatrzymać się, wsłuchać w swoje ciało.
Wierzę, że prawidłowe odżywianie otwiera drogę do lepszego zrozumienia własnego
ja.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Nowadays the pace of our life is definitely too
fast. But sometimes it is worth stopping for a while, listening to your own
body. I strongly believe that natural nutrition makes it possible to understand
ourselves better and more profoundly.</span></i></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgli-qHIkNlG9PONFHYXZT-quFLIxtdTAfZ6kDFv52fuzbPvKIbksGmNBlOFbto35IBPfjiMJbp509GEPdzrs-tDDuGWtAaQIv0b59K22i8s5f81_nKI0-6Q70f-fDt30UPb19ghvDDiCY/s1600/IMG_2480.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgli-qHIkNlG9PONFHYXZT-quFLIxtdTAfZ6kDFv52fuzbPvKIbksGmNBlOFbto35IBPfjiMJbp509GEPdzrs-tDDuGWtAaQIv0b59K22i8s5f81_nKI0-6Q70f-fDt30UPb19ghvDDiCY/s640/IMG_2480.JPG" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Instead of a cup of coffee I prefer a cup of
fresh herbs ;)</span></i></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
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<b style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span lang="EN-GB" style="font-family: Georgia, serif; font-size: 10pt;">Photos:</span></b><span lang="EN-GB" style="color: #222222; font-family: Georgia, serif; font-size: 10pt; line-height: 18px;"> Oleszka, Mamulka</span><i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"> <o:p></o:p></span></i></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com38tag:blogger.com,1999:blog-198398309852239182.post-9248367448770446532013-05-10T22:48:00.000+02:002013-08-03T14:13:15.337+02:00My May (delicious) trip<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1HKB947UJiUTIA_QW37rPifVrLcRumt-bPszgOwxMTp5vRUputPbE5q6vqc3q5Ouqbt7BOEcZT6v46UdAe-cntOouH9yBeVfuE1JCUw_pNRJ_yiXokq6vEA77sfFJjhN7vZqRwjGXDs/s1600/jedzenie+w%C5%82a%C5%9Bciwe8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq1HKB947UJiUTIA_QW37rPifVrLcRumt-bPszgOwxMTp5vRUputPbE5q6vqc3q5Ouqbt7BOEcZT6v46UdAe-cntOouH9yBeVfuE1JCUw_pNRJ_yiXokq6vEA77sfFJjhN7vZqRwjGXDs/s640/jedzenie+w%C5%82a%C5%9Bciwe8.jpg" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Od czasu do czasu piszę tu o moich
różnych uzależnieniach, dziwactwach i tak dalej..., ale dziś muszę użyć
mocniejszego słowa - ten post będzie o mojej "jedzeniowej perwersji "
;) <o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Zakładam, że każda normalna osoba,
odwiedzając jakieś nowe miejsce, zachwyca się widokami, otoczeniem, zwiedza
zabytki, ewentualnie po prostu odpoczywa... ale nie ja! Od razu po przyjeździe
ruszam poszukiwać nowych wrażeń... smakowych. Czyli po prostu odwiedzam
wszystkie okoliczne targi, małe sklepy, bazarki, napawam się widokiem lokalnych
produktów, robię wszystkiemu zdjęcia z każdej strony, a kiedy już przeszukam i
przeanalizuje nowy teren, przychodzi czas na zakupy. Wszakże samym widokiem
smaku nie poznam! Przez cały wyjazd próbuję nowych smaków, porównuję,
zapamiętuję. Oczywiście nie wałęsam się tylko i wyłącznie po sklepach
spożywczych. Dla każdego smakosza czas święty to czas spędzony w lokalnych
restauracjach. To taka świątynia nowych smaków, zapachów, kolorów... prawdziwy
raj dla takich "jedzeniowych szaleńców" jak ja ;) <o:p></o:p></span></div>
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<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">From time to time I write here about my
different addictions, bizarre habits and so on..., but today I have to use a
much stronger word - this post is about my 'eating perversion' ;)<o:p></o:p></span></i></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">I suppose, that every normal person, who visits
a new place, raves over beautiful sights, surroundings, goes sightseeing or is
simply relaxing... but not me, I'm afraid! Just after having arrived to a new
place I start looking for new adventures (but most of all these gustatory ones
;)) Actually it means I'm just visiting all the markets, corner shops, fairs
nearby, feasting my eyes on local products, taking photos of everything from
every angle and once I examine the whole site in a very detailed way, then
it's high time to do the shopping! It's obvious that without trying you aren't
able to experience the real, pure taste. During the whole trip I'm tasting
brand new, exciting flavours, comparing them and trying to bear them in mind.
To be sure I'm not poking around only grocery stores. For every real gourmet
the time in local restaurants is simply holy. They are such temples with
flavours, scents, colours... the true paradise for such an 'eating freak' like
me ;) <o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: DE; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Von Zeit zu
Zeit schreibe ich hier über meine verschiedenen Abhängigkeiten, eigenartigen
Gewohnheiten und so weiter..., aber heute muss ich ein stärkeres Wort benutzen
- heutige Notiz ist über meine 'Essensabartigkeit' ;)<o:p></o:p></span></i></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: DE; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Ich nehme an,
dass jede normale Person, wenn sie einen neuen Ort besucht, begeistert sich für
Aussichten, die Umgebung, besichtigt Sehenswürdigkeiten, eventuell entspannt
sich einfach... aber ich nicht! Sobald ich mein Reiseziel erreiche, mache ich
mich auf den, nach neuen Geschmacksempfindungen. Das bedeutet, dass ich einfach
alle einheimischen Märkte, Lädchen, Supermärkte besuche, mich am Anblick von
regionalen Produkten weide, allem Fotos aus jeder Seite mache... und wenn ich
schon ganz und gar das ganze Gebiet durchsuche, ist es die höchste Zeit
Einkäufe zu machen. Es ist doch klar, ohne probieren kann man den Geschmack
nicht erfahren. Während meiner ganzen Reise versuche ich neue Geschmäcke,
vergleiche sie und behalte. Natürlich treibe ich mich nicht nur auf den
Lebensmittelgeschäften herum. Für jeden Feinschmecker ist die Zeit in lokalen
Restaurants heilig. Das ist eine Art Tempel von neuen Geschmäcken, Gerüchen,
Farben... ein Paradies für einen solchen 'Essenfreak' wie ich ;) <o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: DE; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;"><br /></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: DE; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;"><br /></span></i></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">A nice beginning of my (delicious) trip -
Klagenfurt ;)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2krumuP-iAB91aNDuaa4a3Py8BvJZ5xhcPeJlTzeRyOq37ViRqkro0HF-eFKhr-PZq0x-3rasCGyJOX8QeMMcJneAqSg12auUoz4nz4r_vmMo5ImK_kh5nzIFBh1HQwz5lHxPa4D_4NE/s1600/klagenfurt+w%25C5%2582a%25C5%259Bciwy1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2krumuP-iAB91aNDuaa4a3Py8BvJZ5xhcPeJlTzeRyOq37ViRqkro0HF-eFKhr-PZq0x-3rasCGyJOX8QeMMcJneAqSg12auUoz4nz4r_vmMo5ImK_kh5nzIFBh1HQwz5lHxPa4D_4NE/s640/klagenfurt+w%25C5%2582a%25C5%259Bciwy1.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br />
<div style="text-align: left;">
<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">This Ferrari was simply stalking me the whole
evening... it couldn't have been by chance ;)</span></div>
<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91jlya6Kuujb7X11sus0DcLR_mX5qDQkMeJMGaoHGO21C34bD4GEHMPt4G3Fyw4tqLziC9vad11Vr5KSg4p_ZZSObU6F5pA6L_WedB4acYS2sz3F2qY5w0r2q8VYmOrYnRJuCmo_DWp4/s1600/klagenfurt+w%25C5%2582a%25C5%259Bciwy2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91jlya6Kuujb7X11sus0DcLR_mX5qDQkMeJMGaoHGO21C34bD4GEHMPt4G3Fyw4tqLziC9vad11Vr5KSg4p_ZZSObU6F5pA6L_WedB4acYS2sz3F2qY5w0r2q8VYmOrYnRJuCmo_DWp4/s640/klagenfurt+w%25C5%2582a%25C5%259Bciwy2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRszW3tpOwCPtacQMC5UkR0pNQCjbXXuhSIDQWeHhWhbiyzCZJzTYt-J3p7ZE_Aabx0QlPVeuT2Ie29y-BgUSQP1Xe69Qbt2UftewwfIVGYXKcHegyAJ5L1PueTmacxHtERYJAKnz2GnY/s1600/IMG_9095.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRszW3tpOwCPtacQMC5UkR0pNQCjbXXuhSIDQWeHhWhbiyzCZJzTYt-J3p7ZE_Aabx0QlPVeuT2Ie29y-BgUSQP1Xe69Qbt2UftewwfIVGYXKcHegyAJ5L1PueTmacxHtERYJAKnz2GnY/s640/IMG_9095.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiPJnSKti1nPNYf4l-J3tJDx0g0IasmPVase9h57EFMu-FXvS4yIjgwiMf7gJNra3go6FdKKe6KU-4ieW7aK9OeoK81rhuxFdVd4ifuFxvJgnQrcqNy_D2Z3drn53cxC8EVY5XZPimyU/s1600/klagenfurt+w%25C5%2582a%25C5%259Bciwy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiPJnSKti1nPNYf4l-J3tJDx0g0IasmPVase9h57EFMu-FXvS4yIjgwiMf7gJNra3go6FdKKe6KU-4ieW7aK9OeoK81rhuxFdVd4ifuFxvJgnQrcqNy_D2Z3drn53cxC8EVY5XZPimyU/s640/klagenfurt+w%25C5%2582a%25C5%259Bciwy.jpg" width="640" /></a></div>
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<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
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<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Następnie przyszedł czas na Włochy,
czyli moje podniebienie przybyło do raju! ;) </span>Moje toskańskie podróże opisywałam już w
zeszłe wakacje (<a href="http://wildand3.blogspot.com/2012/08/kierunek-wochy-milano.html">Mediolan</a>, <a href="http://wildand3.blogspot.com/2012/08/kierunek-wochy-grado.html">Grado</a>, <a href="http://wildand3.blogspot.com/2012/08/kierunek-wochy-grado-part-2.html">Grado2</a>, <a href="http://wildand3.blogspot.com/2012/08/kierunek-wochy-marina-di-grosseto.html">Marina Di Grosseto</a>), a dziś serwuje Wam
jeszcze większą dawkę różnorakich morskich potworów, ryb, sałatek, warzyw,
owoców... Ze zdjęć wynika, że właściwie cały pobyt spędziłam tylko i wyłącznie
na jedzeniu i w sumie jest w tym trochę prawdy, taki już przecież los
"smakoszy" ;)</div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Next it is time for Italy, well... my palate is
getting into paradise! ;) I have described my previous Tuscan travels during
last summer (</span></i><i style="text-align: center;"><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><a href="http://wildand3.blogspot.com/2012/08/kierunek-wochy-milano.html">Milan</a>, <a href="http://wildand3.blogspot.com/2012/08/kierunek-wochy-grado.html">Grado</a>, <a href="http://wildand3.blogspot.com/2012/08/kierunek-wochy-grado-part-2.html">Grado2</a>, <a href="http://wildand3.blogspot.com/2012/08/kierunek-wochy-marina-di-grosseto.html">Marina Di Grosseto</a></span></i><i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">), and today I'm serving you again even a bigger ration of
different kind of fish, seafood, salads, vegetables, fruit... It can come from
my photos that during my whole stay I kept eating only, in fact you can find a
kernel of true there, but you know, this is just the gourmet's fate ;)</span></i></div>
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Ostatnio zaczęła fascynować mnie
historia różnych potraw, smaków... jak warunki klimatyczne kształtowały kuchnie
poszczególnych krajów. Trzeba przyznać, że Włosi to prawdziwi szczęściarze, w
tamtejszym klimacie można hodować prawie wszystko. Dojrzewające na słońcu
warzywa i owoce smakują nieziemsko, a oliwki to prawdziwe płynne złoto dla
Włochów, którzy są przekonani, że to właśnie dzięki nim pozostają wiecznie
zdrowi i piękni. Sery to jeszcze kolejna sprawa, sposób konserwacji mleka,
który na zawsze odmienił historię smaku. Włosi są mistrzami w produkcji serów
miękkich (Mozzarela, Gorgonzola, Ricotta, Mascarpone), ale w miarę jak
jedziemy na północ, a górzyste tereny zbliżają się (gdzie okres wegetacji się skraca) pojawiają się sery twarde, długo dojrzewające (Grana Padano, Parmezan,
Fontina). Trudno sobie dziś wyobrazić kuchnię włoską bez pomidorów, jednak
był taki czas kiedy Włosi jedli spaghetti bez sosu pomidorowego (to musiały być
straszne czasy)! Pomidor wywodzi się bowiem z Ameryki Południowej </span><span style="background-color: transparent; color: #222222; font-family: Georgia, serif; font-size: 10pt; line-height: 115%;">(dokładnie z Peru) </span><span style="color: #222222; font-family: Georgia, serif; font-size: 10pt;">i dotarł do
Europy dopiero po tym, jak Krzysztof Kolumb odkrył Nowy Świat. Potem musiał
przejść jeszcze długą drogę zanim przestał być uważany za trujący pokarm
diabła. Wreszcie wszyscy pokochali pomidora, no bo jak mu się w końcu oprzeć...;)</span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Lately I've been interesting in the history of
flavours, dishes...and how the climate conditions were shaping the cuisine of a
particular country. I assume you will agree with me that Italians are such
lucky people that they can grow nearly everything. Fruit and vegetables
ripening in the sun taste absolutely delicious and olives are a real, liquid
gold for the Italian, who are more than convinced that it is thanks to them the
Italian men (and mainly women ;)) stay healthy and beautiful for long. Cheese
this is entirely another story, the way of milk maintenance, which has changed
the history of taste for good. Italians are masters in producing soft cheeses
(</span></i><i style="background-color: transparent;"><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Mozzarela, Gorgonzola, Ricotta, Mascarpone) </span></i><i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">but when the North of Italy is approaching, the mountainous areas, where the
growing season shortens, then hard, long-maturing cheeses appear (</span></i><i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Grana Padano, Parmezan, Fontina</span></i><i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">). You
can't imagine the Italian cuisine without tomatoes however there was such
a time (a hard one)! A tomato comes from South America (from Peru to be exact)
and it arrived in Europe when the New World was discovered by Christopher
Columbus. Then it did work its way to European tables. Before it used to be
treated as a poisonous food of the devil. Eventually everybody fell in love
with a tomato, there was no one strong enough to resist this temptation, the
taste of tomato is purely overwhelming, isn't it? ;) </span></i></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">If you
fell like tasting really good ice creams go to Italy, only <i>‘gelato’,</i> trust me (this is one and only Italian word I can
pronounce in Italian correctly ;p) </span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">As a true olive addict I had to arrange 'a little
session' under olive trees ;)</span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Thank you
my dear sweat kitty for striking a pose fully professionally ;)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUM9_KflUSoK4h1F55eBJ-9OCStciTqm4iWcG0Rn-4KZMijoUpxDqslggvch-ofjpgH0Wo8XVHFEqSR-jsyn3-z3lhYN6vcGbFAUqrj5toOSH_KUNmK-8YrVpB6BeX4S-HzpItzk07HbE/s1600/w%25C5%2582ochy+w%25C5%2582%25C4%2585%25C5%259Bciwe3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUM9_KflUSoK4h1F55eBJ-9OCStciTqm4iWcG0Rn-4KZMijoUpxDqslggvch-ofjpgH0Wo8XVHFEqSR-jsyn3-z3lhYN6vcGbFAUqrj5toOSH_KUNmK-8YrVpB6BeX4S-HzpItzk07HbE/s640/w%25C5%2582ochy+w%25C5%2582%25C4%2585%25C5%259Bciwe3.jpg" width="640" /></a></div>
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<span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">The
Italian pizza this is a proper subject for a scientific thesis. Being inspired
by my Italian trip I made my mind to have some fun with making and baking
pizza. I got convinced that preparing the ideal, thin dough is a tough nut to
crack. I do hope that pretty soon I will be capable of creating a pizza worth
showing you My Dear Followers, I love you! ;) </span></div>
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<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: left;">
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<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">A na zakończenie mojej krótkiej majówki
przyszedł czas na Wiedeń. Na blogu pojawiał się już wielokrotnie (<a href="http://wildand3.blogspot.com/2012/08/kierunek-austria-wieden.html">wakacyjny</a>,
<a href="http://wildand3.blogspot.com/2012/12/wien-part-1-swiateka-na-pierwszym-planie.html">świąteczny</a>, <a href="http://wildand3.blogspot.com/2012/12/wien-part-2-moje-idealne-wiedenskie.html">idealny</a>). Podczas tego wyjazdu próbowałam spojrzeć na Wiedeń z
trochę innej perspektywy. Zamiast na pięknych, starych budynkach, tym blasku,
złocie... skupiłam się przede wszystkim na codzienności Wiedeńczyków,
normalnych ludziach i ich serdecznym uśmiechu ;)<o:p></o:p></span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">And finishing my wonderful May trip, to make it
even more fabulous, I visited Wien. It was the main hero of some previous posts
(<a href="http://wildand3.blogspot.com/2012/08/kierunek-austria-wieden.html">a holiday one</a>, <a href="http://wildand3.blogspot.com/2012/12/wien-part-1-swiateka-na-pierwszym-planie.html">a christmas one</a>, <a href="http://wildand3.blogspot.com/2012/12/wien-part-2-moje-idealne-wiedenskie.html">an ideal one</a>). However during this very stay I
decided to look at my beloved city differently. Instead of fixing on old,
beautiful buildings covered with gold and glow I have chosen to get to know
everyday of Viennese, ordinary people and their friendly and welcoming smile ;) </span></i></div>
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<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">A wracając jeszcze do mojej obsesji na
temat jedzenia, chciałabym napisać parę słów o przesławnych, wiedeńskich
kawiarniach. Chociaż Wiedeń nie jest stolicą kawy to na pewno jest wszelkich
kawiarni ( w których można delektować się jedną filiżanką kawy przez kilka
godzin i nikogo to nie dziwi). Kawiarnia jest na każdym rogu i zwykle jest
wypchana aż po brzegi. Dawniej były to miejsca spotkań uczonych, filozofów,
ludzi polityki, artystów... kawa pobudzała mózg do interesujących rozmów. Także
młody Adolf Hitler (jak pisze "Café Central Treasury</span><span style="background-color: transparent; color: #222222; font-family: Georgia, serif; font-size: 10pt; line-height: 115%;">"</span><span style="color: #222222; font-family: Georgia, serif; font-size: 10pt;">) odwiedzał znaną Café
Central próbując sprzedać swoje obrazy. Nikt ich nie chciał kupić. Zastanawiam
się co by było gdyby jednak był na nie popyt, może współczesny świat
wyglądałaby zupełnie inaczej... </span></div>
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<i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">And coming back do my eating obsession, I would
like to write some words about famous and fabulous Viennese cafes. Although
Vienna hasn't got a reputation of the coffee centre for sure it is a capitol of
coffee-houses, so numerous and amazing (where you can enjoy one small cup of
coffee sitting at a wooden, curved table all day long and it is nothing
special). You can find a cafe actually on every street, at each angle and it is
still over-capacitated. Once upon a time it used to be full of scholars,
philosophers, politicians and last but not least artists... the coffee inspired
their minds. Even young Adolf Hitler (as it is written in </span></i><span style="background-color: transparent; color: #222222; font-family: Georgia, serif; font-size: 10pt; line-height: 115%;">'</span><span style="background-color: transparent; color: #222222; font-family: Georgia, serif; font-size: 10pt; line-height: 115%;">Café Central Treasury'</span><i><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">) kept visiting cafes,
one after another, trying to sell some of his works, paintings to be exact. No
one wanted to buy them. Sometimes I wonder what would happen if he had sold
some of them, at least one! Maybe the contemporary world would be completely
different... </span></i></div>
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<b><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Photos:</span></b><span lang="EN-GB" style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: EN-GB; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"> Oleszka, Mamulka <o:p></o:p></span></div>
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<b><span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Place:</span></b><span style="color: #222222; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"> Klagenfurt, Bibione, Vienna </span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com22tag:blogger.com,1999:blog-198398309852239182.post-29970439821198068522013-05-01T22:14:00.000+02:002015-01-29T13:10:56.188+01:00Judith and the Head of Holofernes<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Dziś rocznica, minął dokładnie rok od pierwszego
postu na tym blogu. Wypadałoby trochę podsumować ten czas, napisać jakieś
refleksje..., ale to chyba niepotrzebne. Chcę po prostu podziękować wszystkim
tym, którzy mi pomagają i doceniają to co robię. Bez Was nie byłoby tego bloga
:) Jestem wdzięczna za te wszystkie niezapomniane chwile, zabawne sytuacje,
miłe słowa, nowe doświadczenia, umiejętności, znajomości... za wszystko to, co
dało mi prowadzenie tego bloga :)</span></div>
<span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"></span><br />
<span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"></span><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Today I celebrate the first
anniversary of setting up this blog. I know perfectly well that I should have
summed up this special period of time, written something more..., but this is
simply unnecessary. What I only want to do is to thank my friends who stay
always by my side, eager to help me and appreciate my work. Without you this
blog couldn't exist :) I'm really grateful for all these unforgettable moments,
funny situations, nice words, new experiences, skills, acquaintances... for
everything what this blog gives me :)</span></i><br />
<em></em><br />
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #7F7F7F; mso-style-textfill-fill-colortransforms: "lumm=50000 lumo=50000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 128;">Heute feiere ich den ersten Jahrestag, ich führe mein
Weblog schon seit einem Jahr. Es wäre schön, wenn ich diese spezielle Zeit ein
bisschen zusammenfassen würde... aber ehrlich gesagt ist das unnötig. Ich
möchte nur allem, die immer bereit sind, mir zu helfen und meine Arbeit richtig einzuschätzen,
danken. Ohne Euch wäre mein Blog nie entstanden :) Ich bin wirklich dankbar für alle diese unvergesslichen Momente, komischen Situationen, netten Worte, neuen
Erfahrungen, Fertigkeiten, Bekanntschaften... für alles, was dieses Blog mir
gegeben hat :)<o:p></o:p></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcO5ekYjxldbqs_0KRQudwFSYuPpkOWa7eraJSaMD6LUVQhFC4_Zj2XEIlfF6wJplAbiiaoQvqmPjR3i-hQqY_FVQz4iOyJ5ljWc8p_FiYb141QwhdGggl0NZ76-YU9zOD75_WA2JMpo/s1600/sesja_3-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcO5ekYjxldbqs_0KRQudwFSYuPpkOWa7eraJSaMD6LUVQhFC4_Zj2XEIlfF6wJplAbiiaoQvqmPjR3i-hQqY_FVQz4iOyJ5ljWc8p_FiYb141QwhdGggl0NZ76-YU9zOD75_WA2JMpo/s640/sesja_3-1.jpg" height="640" width="426" /></a></div>
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<span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Już jakiś czas temu pojawił się na blogu post z
chustą w roli głównej. Jak widać, od tamtej pory już na dobre zrezygnowałam z
bluzek i teraz chodzę tylko i wyłącznie w chustach ;p</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span>
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Some time ago I showed on my
blog a post with a scarf playing the main role. As you can see, since that time
I have resigned to wear blouses completely! Now I'm wearing only scarves ;p</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #7F7F7F; mso-style-textfill-fill-colortransforms: "lumm=50000 lumo=50000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 128;">Vor einiger Zeit habe ich eine Notitz mit einem Tuch in
der Hauptrolle gemacht. Wie ihr sehen könnt, habe ich seitdem schon ganz und
gar auf Blusen verzichtet und jetzt trage ich nur Tücher ;p</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcEZdjtrq22fPHciQOELkvZ7kyCoqaYQlqFWFGTp-qPUbS5SWfw4Q7xmMwZDhMnnMtwRvUEz_bjwYxEdu_euB0ALGBOPbuN9bKjIjS2Shl7QtDsu3rDvb0VzCW1VLGZhlCxWwBWEJM6U/s1600/sesja_3-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcEZdjtrq22fPHciQOELkvZ7kyCoqaYQlqFWFGTp-qPUbS5SWfw4Q7xmMwZDhMnnMtwRvUEz_bjwYxEdu_euB0ALGBOPbuN9bKjIjS2Shl7QtDsu3rDvb0VzCW1VLGZhlCxWwBWEJM6U/s640/sesja_3-2.jpg" height="360" width="640" /></a></div>
<br />
<span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">A tak szczerze, inspiracją do dzisiejszego postu
była Judyta, kusicielska i fatalna, skąpana w złocie morderczyni z obrazu
Gustava Klimta. Miałam być taką nieprzystępną, okrytą złotem istotą. </span><span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Długo myślałam nad tym jakiego bloga tak naprawdę
chce prowadzić. I zdałam sobie sprawę, że nie chcę być ani na siłę modna ani
oryginalna. Chce pokazywać i pisać tylko to co mi się podoba, co jest zgodne ze
mną i z moją życiową filozofią. Do napisania tego postu zafascynowało mnie akurat
uwodzicielskie złoto Gustava Klimta i razem z moją niezastąpioną
"ekipą" staraliśmy się zrobić coś wyjątkowego, stworzyć ze mnie,
stylizacji, otoczenia pewną całość (a przy okazji Japończycy, którzy także
robili mi zdjęcia, pomyśleli zapewne, że tak się w Polsce nosi :p). Zresztą
szczerze mówiąc, zamiast wyrastających jak grzyby po deszczu klonów z wystaw
sklepowych, wolałabym już, żeby polskie ulice zalała fala pewnych siebie kobiet
"okutanych" właśnie w chusty. Nie lubię uogólnień, ale jednak większości
Polaków brakuje tego czegoś w stroju, tego indywidualnego stylu. Polska ulica
chce być oczywiście modna, kupuje mnóstwo "modnych" rzeczy, jest
obeznana w "światowe" trendy... Ale w efekcie mamy tak samo ubrany
tłum polskich "trendsetterów".</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span>
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Honestly: Judith - a
seductive and disastrous, suffused with gold murderer from Gustav Klimt's
painting was an inspiration to make this post. I was to be such an
unapproachable, gold-plated creature/being. </span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">I was reflecting a long time
which path my blog should follow. And I have realised that I want to be neither
trendy nor original at a push. I only want to show things compatible with me,
my lifestyle, my own philosophy. Making this post I was inspired by Gustav
Klimt's seductive gold, by his work and together with my indispensable 'crew'
we were trying to make something special, to create of myself, my outfit,
setting such a entirety (and by the way, the group of Japanese tourists, who
were also taking photos of me, arguably have thought that this is the style of
Polish girls ;p). Otherwise, frankly, instead of springing up clones from
window displays I would like to see Polish streets covered with self-assured
women, muffled up in scarves. I do hate generalisations, but according to me
most of the Polish don't have this 'oomph' in their outfits, this individual
style. Of course Polish streets want to be 'trendy'. People, especially young
ones tend to buy a great deal of 'fashionable' clothes, they have got some
sound knowledge of 'world fashion'... But the result isn't impressive, on
Polish streets we can observe alike dressed crowd of Polish 'trendsetters'.</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #7F7F7F; mso-style-textfill-fill-colortransforms: "lumm=50000 lumo=50000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 128;">Aber um ehrlich zu sein, war Judith, die verführerische, fatale, im Gold gebadete
Mörderin aus Gustav Klimts Gemälde, die Inspiration f<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #7F7F7F; mso-style-textfill-fill-colortransforms: "lumm=50000 lumo=50000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 128;">ür den heutigen Beitrag. Ich</span></i> wollte ein reserviertes, vom Gold
überhangenes Wesen sein. </span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #7F7F7F; mso-style-textfill-fill-colortransforms: "lumm=50000 lumo=50000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 128;">Ich habe lange über mein Traumblog </span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #7F7F7F; mso-style-textfill-fill-colortransforms: "lumm=50000 lumo=50000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 128;">nachgedacht</span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #7F7F7F; mso-style-textfill-fill-colortransforms: "lumm=50000 lumo=50000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 128;">, wie
es überhaupt aussehen soll. Und jetzt bin ich sicher, ich will weder
modisch noch original mit der Holzhammermethode sein, ich möchte nur das
zeigen, schreiben was mir wirklich gefällt und meiner Lebensphilosophie
entspricht. Zu diesem Beitrag hat mich das verführerische Gold von Klimt
inspiriert und zusammen mit meinem unersetzbaren 'Team' haben wir versucht,
etwas Besonderes zu machen, von mir, meiner Kleidung, der Umgebung das Ganze zu
schaffen (und gelegentlich eine Gruppe von japanischen Touristen, die mir auch Fotos gemacht haben, haben bestimmt gedacht, dass mein Outfit unter Polen groß
in Mode ist :p). Außerdem, ehrlich gesagt, anstatt immer wieder Klonen aus
Schaufenstern zu sehen, hätte ich lieber, dass die polnischen Straßen von
selbstbewussten Frauen (in Tüchern 'eingemummelt') überflutet werden.
Obwohl ich Verallgemeinerungen nicht mag, muss ich zugeben, dass der Mehrheit
der Polen etwas in ihrem Outfit fehlt und zwar einen solchen individuellen Stil. Die
polnischen Straßen wollen natürlich in Mode sein. Immer mehr Leute (besonderes
diese jungen) kaufen eine Menge der 'modischen' Sachen, sind vertraut mit
'globalen' Trends... </span></i><i style="mso-bidi-font-style: normal;"><span style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #7F7F7F; mso-style-textfill-fill-colortransforms: "lumm=50000 lumo=50000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 128;">Aber
als Ergebnis haben wir eine gleich gekleidete Menge der polnischen
'Trendsetters'</span></i><br />
<em></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPeX7XzhiydOZnOxeg_Kz_On0k_qPecSXM4Lv68S4V6DS56JEXgF9QKL-R8-xJCT_4pkcTMifdPq0nFgngZbg6q13Tzlnc7nT-j6KC8WkvjrhO4XoNYR_U2XeQoIHcKNX7uo5QQv_Zm4/s1600/klimt4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPeX7XzhiydOZnOxeg_Kz_On0k_qPecSXM4Lv68S4V6DS56JEXgF9QKL-R8-xJCT_4pkcTMifdPq0nFgngZbg6q13Tzlnc7nT-j6KC8WkvjrhO4XoNYR_U2XeQoIHcKNX7uo5QQv_Zm4/s640/klimt4.jpg" height="462" width="640" /></a></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0zVu1RmQ85ZUkRBjkXRlw-mne3PiMr0U2l_OMFhfvCz4HJBhIBMdV_9EeKEaPak8Ds-4Ely5bqdlvmJl97eD_-N99JjBF095ZyEPSijpnWMztSoVg7H-hT31G1tqeLilpqJljiVe00s/s1600/klimt1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0zVu1RmQ85ZUkRBjkXRlw-mne3PiMr0U2l_OMFhfvCz4HJBhIBMdV_9EeKEaPak8Ds-4Ely5bqdlvmJl97eD_-N99JjBF095ZyEPSijpnWMztSoVg7H-hT31G1tqeLilpqJljiVe00s/s640/klimt1.jpg" height="462" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.museumsyndicate.com/item.php?item=21143">Judith and the Head of Holofernes</a> and <a href="http://www.wikipaintings.org/en/gustav-klimt/avenue-of-schloss-kammer-park">Avenue in Schloss Kammer Park</a></td></tr>
</tbody></table>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i>
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i><br />
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<span style="font-family: Georgia, serif; font-size: 10pt;">Wiem, że
to dziwnie zabrzmi w ustach byłej zakupoholiczki ;p, ale coraz bardziej
przekonuję się do tego by kupować mniej, tylko rzeczy wyjątkowe i dobre
jakościowo. Myślę, że właśnie jednym z problemów polskiego społeczeństwa jest
stawianie na ilość, nie na jakość. Oczywiście powoli wychodzimy ze tego stanu
zachłyśnięcia się kapitalizmem, ale ten proces zmian będzie jeszcze trochę
trwał... Przeciętna Polka woli kupić dużo takich samych, marnych jakościowo
ciuchów, które założy tylko raz, a niżeli jedną porządną rzecz, która będzie
pasować do reszty jej garderoby, stylu i będzie ją nosić przez lata. Nie
oznacza to też oczywiście, że wszystko to, co dobre jakościowo musi być
niewyobrażalnie drogie. Jest różnica między ubraniem tanim a niedrogim. W
ubraniu tanim wygląda się po prostu tanio. A ubranie niedrogie to takie, na
które nie wydaliśmy majątku, ale jest niepowtarzalne i dobrze wykonane. Warto
zwracać uwagę na materiały, szwy. Obecnie większość marek luksusowych i
sieciówki to równorzędni gracze. Ubrania są robione w takich samych fabrykach,
jakość jest podobna, także ceny coraz bardziej się wyrównują. </span><span lang="EN-US" style="font-family: Georgia, serif; font-size: 10pt;">Nie jest to złe, jest to
naturalny proces globalizacji.</span><span lang="EN-GB" style="font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
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<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: Georgia, serif; font-size: 10pt;"><br />
I do realise it sounds a little bit funny when an ex-shopaholic is saying that
;p, but I must say that recently I have been encouraging myself more and more
to buy less and only exceptional and high quality clothes. I'm sure that one of
the problems of Polish society is buying many but low quality things.
Obviously, we are leaving slowly this state of capitalism-swoon, but I'm afraid
this change process will last for some time... The average Polish woman prefers
to buy many, pretty similar, low quality clobber she will wear only once than
to invest in something really good that suits her style, her closet. However it
doesn't mean that all of high quality stuff must be inconceivably expensive!
There is a difference between cheap and inexpensive clothes. Wearing cheap
clothes you look simply cheap and wearing inexpensive clothes you can look like
the megabuck, but you don't spend a lot of money. It's really worth paying
attention to materials and seams. Nowadays most of luxury brands and
high-street shops have the same target market. Clothes are produced in the same
factories, the quality is quite similar, prices are equalised more and more
too. It isn't wrong, this is the natural process of globalisation.</span></i><br />
<br /></div>
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<i style="mso-bidi-font-style: normal;"><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: DE; mso-themecolor: text1; mso-themetint: 128;">Ich weiß, es kann
ein bisschen komisch klingen, wenn das die ehemalige Shopaholic schreibt, aber
immer stäker überzeuge ich mich davon, weniger zu kaufen und zwar nur
einzigartige Kleidungen von guter Qualität . Ich finde, dass eines
der Probleme der polnischen Gesellschaft ist, dass sie höher Quantität als Qualität
schätzt. Natürlich gehen wir langsam aus diesem Verschlucken von Kapitalismus
hinaus, aber dieser Änderungsprozess muss noch ein bisschen dauern... Die
durchschnittliche Polin kauft lieber eine große Menge der gleichen Kleidungen von
schlechter Qualität , die sie sich nur einmal anzieht, anstatt eine, aber sehr
festgemachte Sache zu finden, die zu ihrem Stil und ihrer Garderobe passt und
die sie jahrelang tragen wird. Aber das bedeutet selbstverständlich noch lange
nicht, dass alles, was guter Qualität ist, sofort sehr teuer sein muss. Billige
Kleidung unterscheidet sich von preisgünstiger Kleidung. Wenn man eine billige
Kleidung trägt, sieht man einfach billig aus und wenn man sich ein
preisgünstiges Kleidungsstück anzieht, kann man wie Million Dollars aussehen,
ohne die Umsumme auszugeben. Es lohnt sich, auf Materialien und Nähte
aufmerksam zu werden. Heutzutage hat die Mehrheit der Luxusmarken und Ketten
den selben Zielmarkt. Kleidungen werden in selben Fabriken produziert, die
Qualität ist vergleichbar, auch Preise gleichsetzend.<span class="apple-converted-space"> </span>Es ist nicht schlecht, das ist der
natürliche Prozess der Globalisierung.</span></i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10.0pt; mso-ansi-language: DE; mso-themecolor: text1; mso-themetint: 128;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyj19CGjXQw-oLgyVayDyiVwsBtcjFPx283RPR18hsnPxobbnnV-EjMgxUneN772a5Uua30_6WWF9aBLO55SPzc14NbUYOZpk4BoGU5M3jz8phapHOoc3pIpCqjEuyXgEcaqbuDZ0v2A/s1600/sesja_3-14.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfyj19CGjXQw-oLgyVayDyiVwsBtcjFPx283RPR18hsnPxobbnnV-EjMgxUneN772a5Uua30_6WWF9aBLO55SPzc14NbUYOZpk4BoGU5M3jz8phapHOoc3pIpCqjEuyXgEcaqbuDZ0v2A/s640/sesja_3-14.jpg" height="360" width="640" /></a></div>
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<span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Minęły czasy tej magii, pewnego rodzaju intymności
między wytwórcą a klientem. Czasy, kiedy każde ubranie, buty, torebka była
wykonywana ręcznie, z najlepszych materiałów, bez cięcia kosztów, bez ogromnego
nakładu. Żyjemy w czasach przesycenia, w czasach, w których luksus jest
dostępny dla każdego. W każdym miejscu na ziemi możemy kupić to samo, tak samo
opakowane, z taką samą obsługą (efekt mcdonaldyzacji - hamburger wszędzie smakuje
tak samo). Jednak od pewnego czasu powstaje nowy klan. Klan złożony z
projektantów, których zmęczyła ciągła pogoń za zyskiem, chcą powrócić do tej
prawdziwej, tradycyjnej mody. Jednym z nich jest Tom Ford, znany i wybitny projektant, który
opuścił Gucci, by stworzyć własną, niszową markę, robiącą tylko rzeczy na
zamówienie. <o:p></o:p></span><br />
<br />
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">The old good days are
definitely gone, the times of magic, this particular relationship between a
producer and a client. The days when every item of clothes and pair of shoes,
bag were handmade, only from the best materials, without cost-cutting, without
enormous circulation. We are living at the time when luxury is available for
nearly everyone. Worldwide you can buy the same thing, in the same package,
with the same service ( the effect of McDonaldization - a hamburger tastes
everywhere alike). But since some period of time a new clan in fashion world
has split away. The clan of designers who are tired of a constant pursuit of
profits, they want to get back to this real, traditional fashion. One of them
is Tom Ford, a magnificent designer who left Gucci in order to crate his own,
niche brand which makes only bespoke things. <o:p></o:p></span></i><br />
<br />
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #7F7F7F; mso-style-textfill-fill-colortransforms: "lumm=50000 lumo=50000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 128;">Die alten, magischen Zeiten sind leider vorbei, die
Zeiten von Intimität, spezieller Beziehung zwischen Hersteller und Kunden. Die
Zeiten, wenn jedes Kleidungsstück, Schuhe, Taschen handgemacht wurden, aus den
besten Materialien, ohne Kostenkürzungen, ohne große Auflage. Heutzutage leben
wir in den Zeiten der Sättigung, jetzt ist Luxus für jeden zugänglich. Weltweit
können wir die gleichen Sachen kaufen, die identisch verpackt sind und vom
gleichen Service verkauft werden (der Effekt von McDonaldisierung - der
Hamburger schmeckt überall genauso). Doch seit einiger Zeit ist ein neuer Clan
entstanden, der aus Modedesignern besteht, die schon müde sind, die ganze Zeit
nach dem Profit zu streben. Sie wollen zu dieser echten, traditionellen Mode
zurückkehren. Einer von Ihnen ist Tom Ford, der bekannte Modedesigner, der
Gucci verlassen hat, um seine eigene Nischenmarke zu gründen. <o:p></o:p></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0Za9IUlGteZZuRfvoP2U7MoXEWbAlxTKYYOmr7X_mfk7tVCzAOj4UmqBBhW-ZXQOkbhGWEH12s-hblwqgnGIED4qpkYPaxo_E2zA9a52uUiSTd5Dgv-uJdD1lHmSQrE6AQftIsJ59UM/s1600/sesja_3-10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0Za9IUlGteZZuRfvoP2U7MoXEWbAlxTKYYOmr7X_mfk7tVCzAOj4UmqBBhW-ZXQOkbhGWEH12s-hblwqgnGIED4qpkYPaxo_E2zA9a52uUiSTd5Dgv-uJdD1lHmSQrE6AQftIsJ59UM/s640/sesja_3-10.jpg" height="426" width="640" /></a></div>
<span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Wierzę, że przyszłość należy do małych sklepów, że
wróci ten bezpośredni kontakt. Czy nie było by miło wejść do sklepu, w którym
wszyscy Cię znają, projektant, wie w czym najlepiej się czujesz, wyglądasz?
Razem tworzycie coś pięknego, jest to pewnego rodzaju symbioza... od razu przed
oczami staje mi Hubert de Givenchy i Audrey Hepburn, ale to już inna historia,
może na kolejny post? ;)<o:p></o:p></span><br />
<br />
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">I truly believe that future
of fashion belongs to small stores, that this direct contact will be back.
Wouldn't it be so nice to enter the store where everybody knows you and
welcomes warmly, where designer knows perfectly well what does suit you, what
makes you feel like a princess? And then both of you create together something
simply beautiful, this is some sort of symbiosis... like Hubert de Givenchy and
Audrey Hepburn, but this is another fascinating story, maybe for one of my next
posts ;)</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-family: "Georgia","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i>
<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; font-size: 10.0pt; line-height: 115%; mso-ansi-language: DE; mso-themecolor: text1; mso-themetint: 128;">Ich bin guter Hoffnung, ich glaube, dass die Zukunft
der Mode zu den kleinen Geschäften gehören und dieser direkte Kontakt
zurückkommen wird. Wäre es nicht schön, wenn man in ein Geschäft eintreten würde<u1:p>,
wo alle uns kennen, Modedesigner genau weiß, was uns am besten passt, worin wir
uns am schönsten f</u1:p>ühlen<u1:p>? Gemeinsam schafft ihr etwas
Wunderschönes, es ist eine Art von Symbiose... genau wie Hubert de Givenchy und
Audrey Hepburn, aber das ist schon eine andere Geschichte, vielleicht für die
nächste Notitz? ;) </u1:p></span></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_jcgigAC9uxt-vgdmCxzpqkHZT9Gez8OtA9JepIjYniOCXL8zFGD13Ni0nab8xxVd5fC-37PzzJnxwrQYmuZIFtikjRd7TrrZ1NuOrCFwUm45-u_yzVV3uljYDnJpOC6fuBBD32HP_w/s1600/klimt.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_jcgigAC9uxt-vgdmCxzpqkHZT9Gez8OtA9JepIjYniOCXL8zFGD13Ni0nab8xxVd5fC-37PzzJnxwrQYmuZIFtikjRd7TrrZ1NuOrCFwUm45-u_yzVV3uljYDnJpOC6fuBBD32HP_w/s640/klimt.jpg" height="400" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That calls to have the best of both worlds - fashion designer and close friend in one person...;)<br />
<a href="http://www.liveinternet.ru/community/1726655/post269845968/">Audrey Hepburn</a> and <a href="http://mindy-imitacao-da-vida.blogspot.com/2012/05/hubert-givenchy-e-audrey-hepburn.html">Hubert de Givenchy</a></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOos8tTCdsL_qRfev8ozDgonR10iw22kdDvHlgBeLcoahGZsuLWZbAZsrox1yQdFcYmMxZ3iWMkC_z3BHaX_AHFl_unBC2uGPxar1PRCqrk5KU7cJNQDsOHBdwPzfvk8zCeswM8z7ggI/s1600/klimt2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOos8tTCdsL_qRfev8ozDgonR10iw22kdDvHlgBeLcoahGZsuLWZbAZsrox1yQdFcYmMxZ3iWMkC_z3BHaX_AHFl_unBC2uGPxar1PRCqrk5KU7cJNQDsOHBdwPzfvk8zCeswM8z7ggI/s640/klimt2.jpg" height="462" width="640" /></a></div>
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<em><span style="color: black;">Scarf - Herm</span>è<span style="color: black;">s, pants - Forever21, shoes - By Larin, earrings -
W. Kruk, ring - Coach, bracelets - Swarovski, vintage, watch - Gucci, necklaces
- vintage<o:p></o:p></span></em></div>
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</span><br />
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<b><span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Photos:</span></b><span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"> Szymon Pawica</span></div>
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<b><span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Place:</span></b><span style="font-family: "Georgia","serif"; font-size: 10pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"> Łazienki Królewskie</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com53tag:blogger.com,1999:blog-198398309852239182.post-69218200529199479962013-03-23T21:11:00.001+01:002013-08-03T14:19:47.485+02:00The ageless kid (Lego, Barbie and snow dessert ;))<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, serif; line-height: 11pt;">Raz na jakiś czas odkrywam przed
Wami moje coraz to liczniejsze uzależnienia czy dziwactwa. Chyba przyszedł czas
na kolejne... ;) </span><span style="font-family: Georgia, serif; line-height: 11pt;">Po pierwsze muszę się przyznać, że
jestem strasznym, okropnym, wręcz patologicznym zbieraczem. Tak było zawsze i
obawiam się, że już mi tak zostanie (lepiej nie wspominać o moich mało udanych
próbach zostania minimalistką ;)).</span></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Once in a while I bring one of
my numerous weirdnesses in light. Now it's time I told you about others ;) </span></i><i style="line-height: 11pt;"><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Firstly I should admit that
I'm a real gatherer. Since I've remembered I had been collecting many different
things and I'm afraid that I will be such a gatherer for ever (it's better not
to mention about my trying to be a minimalist ;)). </span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Hin und wieder erzähle ich Euch von meinen zahlreichen merkwürdigen
Interessen. Es ist die höchste Zeit gekommen, Euch mein weiteres Geheimnis zu
verraten. Erstens muss ich gestehen, dass ich eine echt schreckliche Sammlerin
bin. So war es immer gewesen und ich fürchte, es bleibt dabei (von meinen
Proben, Minimalistin zu werden, will ich Euch lieber nicht erzählen ;)).<o:p></o:p></span></i></div>
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<span style="font-family: Georgia, serif; line-height: 11pt;">Po drugie, mimo już bardzo
zaawansowanego wieku (niedługo 18) nie zamierzam wkraczać w żadną dorosłość!
Oficjalnie buntuję się i zostaję wiecznym dzieckiem! ;) Zakładam, że mało kto w
tym wieku potrafi spedzić cały dzień w towarzystwie tylko i wyłącznie klocków
Lego. Mało kto buduje sobie całe miasto z klocków Lego i umieszczam swoich
znajomych w tym świecie... </span></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Secondly, despite my really
serious age ( nearly 18) I'm not planning to become an adult. I'm in revolt and
I become an ageless kid! I think that not so many people my age could spend the
whole day sitting on the floor and playing with Lego bricks. Not many people
build a big city from bricks and then place friends in this Lego world...<o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Zweitens, obwohl ich schon nicht mehr so klein bin (bald werde ich 18),
habe ich auf gar keinen Fall vor, erwachsen zu sein. Ich leiste Widerstand und
bleibe ein Kind für immer! ;) Ich schätze, dass es für kaum Leute in meinem
Alter interessant wäre, den ganzen Tag über mit Legosteinen zu verbringen. Kaum
jemand baut sich eine Stadt aus Legosteinen auf und stellt dort seine Bekannten
hin…<o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US;">This is me in my Lego world...</span></i></div>
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<i><span lang="DE" style="font-family: "Georgia","serif"; mso-ansi-language: DE;">…and these are my friends ;)</span></i></div>
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<span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Jedno jest pewne, dzięki Lego mam
swój mniejszy, równoległy świat. Te klocki są na całe życie, jeśli w
dzieciństwie je pokochałeś, zostaną już z Tobą na zawsze. Wcześniej zbierałam i
układałam zestawy Harrego Pottera. Teraz dorosłam! Układam zestawy 16+ ;)<o:p></o:p></span></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">It's a safe bet, that thanks
Lego I have got a smaller, parallel world of my own. These bricks are for the
whole life, if you fall in love with these bricks in your childhood, they will
stay with you for ever. Earlier I used to array Harry Potter's bricks, but now
I became an adult! </span></i><i><span lang="DE" style="font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">I'm arraying Lego 16+ ;) <o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Eins steht fest: dank Lego habe ich meine eigene kleine parallele Welt. Die
Legosteine sind für das ganze Leben lang da. Wenn jemand sie als Kind geliebt
hat, bleibt er ein großer Legofan für immer. Früher habe ich mit Lego Harry
Potter gespielt. Heute bin ich etwas älter und wähle Lego 16 + ;)</span></i></div>
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<span style="font-family: Georgia, serif; line-height: 11pt;">Księżniczki Disney'a to całe moje
dzieciństwo i żadna dziewczynka mi nie powie, że nigdy nie chciała być
księżniczką. Ja pragnęłam być, a najbardziej małą syrenką Arielką (szczerze
mówiąc to cały czas chce ;)). Z tej całej mojej miłości do księżniczek rozwinęła
się nowa, może nawet poważniejsza miłość, do lalek. Może dla niektórych lalka
to tylko zawsze tak samo wyglądający kawałek plastiku, ale dla takich
miłośników (kolekcjonerów!) jak ja, każda lalka jest inna, wyjątkowa. Można
powiedzieć, że wstąpiłam w szanowny krąg kolekcjonerów od kiedy zaczęłam
zbierać Barbie z certyfikatami (tylko dla wtajemniczonych - </span><span style="color: blue;"><a href="http://barbiecollector.com/">barbiecollector.com</a></span><span style="font-family: Georgia, serif; line-height: 11pt;"> ;)). </span></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">When I'm thinking about my
childhood... My first thought? Of course Disney's princesses! ;) I'm sure that
every little girl wants to become a princess, me obviously too. I've desired to
be Ariel, the little mermaid (frankly I want even now ;)). I loved all these princesses
and that's probably the reason why I've fallen in love with dolls. And I must
say this is the much more serious love. Maybe for many people a doll is only a
piece of plastic, but for such dolls fanatics (collectors) as me each doll is
completely different, unique. I became such a collector since I've collected
dolls with certificates (only for a magic circle - </span></i><i><span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"><a href="http://barbiecollector.com/">barbiecollector.com</a></span></span></i><i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"> ;)). <o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Disney-Prinzessinen sind meine ganze Kindheit und kein Mädchen sagt mir, es
wollte nie eine werden. Ich wollte immer die kleine Nixe Arielle werden
(ehrlich gesagt träume ich immer noch davon ;)).</span></i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;"> <i>Meine brennende
Liebe zu allen Prinzessinnen hat zur noch größeren Liebe zu den Puppen aller
Art geführt. Manche Leute sehen Puppen nur als ein Stück Plastik an, aber für
solche Puppenliebhaberin (Sammlerin) wie ich ist jede Puppe ganz besonders. Man
kann sagen, dass ich eine echte Puppensammlerin geworden bin, als ich begonnen
habe, Puppen mit den Zertifikaten zu sammeln (nur für Kenner - </i></span><i><span style="color: #7f7f7f; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;"><span lang="DE" style="color: #7f7f7f; mso-ansi-language: DE; mso-themecolor: text1; mso-themetint: 128;"><a href="http://barbiecollector.com/">barbiecollector.com</a></span></span></i><i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;"> ;)). <o:p></o:p></span></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJY5rfHBjl_GlgFv3hhG9kOfanoeFNxj1dt68J5NQUsbir6Mla1lNtiG7dvaiH_IHUuSihQVEiv_1NEsqUEJ9yoFetahqpfS3LfBBIGusdmc0ykbCroj7XKafEpQmcizD7oqOm722gs4/s1600/IMG_7201.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJY5rfHBjl_GlgFv3hhG9kOfanoeFNxj1dt68J5NQUsbir6Mla1lNtiG7dvaiH_IHUuSihQVEiv_1NEsqUEJ9yoFetahqpfS3LfBBIGusdmc0ykbCroj7XKafEpQmcizD7oqOm722gs4/s640/IMG_7201.JPG" width="640" /></a></td></tr>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US;">All my
certificates… ;)</span></i></div>
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<span style="font-family: Georgia, serif; line-height: 11pt;">Mam tylko cichą nadzieję, że pod
koniec życia nie obudzę się cała zasypana przez moje klocki i lalki ;)</span></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">I live in a hope that when I
become very old I won't wake up one day covered with my bricks and dolls ;)<o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Ich hoffe, am Ende meines Lebens wache ich nicht auf, von Millionen Puppen
und Legosteinen überschüttet ;)<o:p></o:p></span></i></div>
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<span style="font-family: Georgia, serif; line-height: 11pt;">'The Guardian' odnalazł w jednej ze
starych brytyjskich książek kucharskich przepis na 'śniegowe ciastka'.
Zaintrygował mnie ten deser, dlatego (jako że wiosna rozpieszcza nas białym
puchem) zdecydowałam się wypróbować owy przepis, jest bardzo prosty ;)</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, serif; line-height: 11pt;">Składniki:</span></div>
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<span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- świeży, puszysty śnieg<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- mąka kukurydziana<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- masło<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- syrop klonowy<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- pestki dyni<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- foremki<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></div>
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<span style="font-family: Georgia, serif; line-height: 11pt;">Wykonanie:</span></div>
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<span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Śnieg dzielimy na porcje i obficie
obtaczamy w mące. Szybko wkładamy do foremek, a następnie do piekarnika
rozgrzanego do 250 stopni i pieczemy około 15 minut, aż wierzch się zarumieni.
Gotowy deser polewamy rozpuszczonym masłem, syropem klonowym i pestkami
dyni. <o:p></o:p></span></div>
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<span lang="DE" style="font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Smak?
Zaskakujący ;) <o:p></o:p></span></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">'The Guardian' discovered in
one of old British cookery books a recipe for 'snow cookies'. This recipe
interested me so I decided to try it (maybe you've noticed that spring coddles
us with snow…). <o:p></o:p></span></i></div>
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<i style="line-height: 11pt;"><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Ingredients:</span></i></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- fresh and puffy snow<o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- cornflour<o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- butter<o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- maple syrup<o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- pumpkin seeds<o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">- pastry cases<o:p></o:p></span></i></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;"><br /></span></i></div>
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<i style="line-height: 11pt;"><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Performance:</span></i></div>
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<i><span lang="EN-US" style="font-family: "Georgia","serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">We portion snow out and toss
in the flour. We put our cookies quickly in pastry cases and then into oven. It
should be warmed into 250 deg. We bake our dessert for about 15 minutes, until
the top starts to brown. We glaze the prepared dish with melted butter, maple
syrup and pumpkin seeds. </span></i><i><span style="font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">The taste? It's truly surprising ;)<o:p></o:p></span></i></div>
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<br /></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">'The Guardian' hat in einem alten englischen Kochbuch ein Kochrezept für
'Schneekekse' gefunden. Ich fühlte mich davon angesprochen und beschloss,
dieses einfach klingende Rezept auszupobieren ;)</span></i></div>
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<i style="line-height: 11pt;"><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Zutaten:</span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">- trockener, lockerer Neuschnee<o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">- Maismehl<o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">- Butter<o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">- Ahornsirup<o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">- Kürbiskerne<o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">- Förmchen<o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;"><br /></span></i></div>
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<i style="line-height: 11pt;"><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Zubereitung:</span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;">Man teile den Schnee und paniere ihn mit Mehl. Man lege unser Dessert
schnell in Förmchen und dann in den Backofen, der auf 250 Grad vorgeheizt
werden soll. Man backe das Dessert 15 Minuten, bis es von oben knusprig wird.
Das fertige Dessert begieße man mit Butter, Ahornsirup und Kürbiskernen. Der
Geschmack? Wirklich überraschend ;)<o:p></o:p></span></i></div>
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<i><span lang="DE" style="color: #7f7f7f; font-family: "Georgia","serif"; mso-ansi-language: DE; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL; mso-themecolor: text1; mso-themetint: 128;"><br /></span></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtw-zCWWFqj_6GG48xFTTPMoia7aWl7kGhI0k45Hta-ONY-oJR-cu9YFrYdoMRu8tdQCJJUAIqFhxVCgeg_68narmDW2Dmuys4Yu992HlXRsI4IaaHk0fMW3Y2tlx7geEO1spwaR6C3c/s1600/IMG_7825.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtw-zCWWFqj_6GG48xFTTPMoia7aWl7kGhI0k45Hta-ONY-oJR-cu9YFrYdoMRu8tdQCJJUAIqFhxVCgeg_68narmDW2Dmuys4Yu992HlXRsI4IaaHk0fMW3Y2tlx7geEO1spwaR6C3c/s640/IMG_7825.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center" class="MsoNormal">
<i><span lang="DE" style="font-family: "Georgia","serif"; mso-ansi-language: DE;">dress – Miu Miu,
ring - Swarovski</span></i></div>
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<i><span lang="DE" style="font-family: "Georgia","serif"; mso-ansi-language: DE;"><br /></span></i></div>
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<b><span lang="DE" style="font-family: Georgia, serif;">Photos:</span></b><span lang="DE" style="font-family: Georgia, serif;"> Marilyn, Mamulka, Oleszka</span><i><span lang="DE" style="font-family: "Georgia","serif"; mso-ansi-language: DE;"><o:p></o:p></span></i></div>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com30tag:blogger.com,1999:blog-198398309852239182.post-69397132880858284772013-03-10T20:53:00.000+01:002013-08-03T14:24:36.635+02:00Zapraszam Was na ucztę... tym razem Andaluzja! ;)<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #222222; font-family: Georgia, serif;">Zostajemy w temacie Hiszpanii, przynajmniej od strony kulinarnej. Potrawy z dzisiejszego posta zapewne lepiej smakują w środku gorącego lata, gdzieś w słonecznej Andaluzji, gdzie w powietrzu unoszą się te wszystkie smakowite aromaty, jednak ja, chociaż przebywam teraz w szaroburej Warszawie, nie zamierzam rezygnować z uroków gotowania i oczywiście jedzenia! :)</span></div>
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<span style="color: #222222; font-family: Georgia, serif;">Kiedy przybyłam na opisany dzisiaj kurs, byłam pełna obaw. Za oknem ciemno, pada śnieg, a my mamy gotować radosne, lekkie dania, rodem ze słonecznej Andaluzji. Na szczęście moje lęki okazały się całkowicie bezpodstawne. Przekonałam się, że jeśli grupa ludzi z pasją (i oczywiście świetnym mentorem - Kurt Scheller ;)) będzie chciała przygotować nieziemską ucztę to nic nie będzie stało ku temu na przeszkodzie. Atmosfera na kursie była świetna, a potrawy, które wspólnie ugotowaliśmy, pyszne. <o:p></o:p></span></div>
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<span style="color: #222222; font-family: Georgia, serif;">Gotować można zawsze i wszędzie, ważne tylko by to była zabawa i świetnie spędzony czas w towarzystwie inspirujących ludzi. Z tego kursu podaję wszystkie przepisy, ponieważ są mało skomplikowane, a potrawy smakują nieziemsko (chyba wszyscy, którzy mieszkają nad Morzem Śródziemnym potrafią zrobić coś z niczego, kilka składników, a bogactwo smaku trudno opisać...;)). <o:p></o:p></span></div>
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<span style="color: #222222; font-family: Georgia, serif;">Gorąco zachęcam do 'wyprawiania takich uczt'. Gotowanie (i późniejsze konsumowanie) w świetnym towarzystwie, naprawdę sprawia, że świat od razu staje się bardziej kolorowy :) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EhbLLmo-578PbqvhFyNVeGOiXlf5lQwcuUL6b889wODLmxt4cp4WOjxwQ1vEy8QHxAWS8M2kGwe3Axs_4Ndku6o8xbSKYS4VIxuTQE9_GKdecnzpXRh6KXM9XVSQbDhFUO0VRsHWvDE/s1600/IMG_6794.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EhbLLmo-578PbqvhFyNVeGOiXlf5lQwcuUL6b889wODLmxt4cp4WOjxwQ1vEy8QHxAWS8M2kGwe3Axs_4Ndku6o8xbSKYS4VIxuTQE9_GKdecnzpXRh6KXM9XVSQbDhFUO0VRsHWvDE/s640/IMG_6794.JPG" width="640" /></a></div>
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<span style="font-family: "Georgia","serif";">Na dobry
początek naszej uczty... Sangria aromatyzowana jabłkami, cytryną i pomarańczą! ;)</span></div>
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<span style="font-family: "Georgia","serif";">Składniki:</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
butelka czerwonego wina</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">50
ml brandy</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">pół
cytryny, otartej ze skórki i pokrojonej w cienki plasterki</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
pomarańcza, otarta ze skórki i pokrojona w cienkie plasterki</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">100
g jabłka, pokrojonego w cienkie plasterki</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">wyciśnięty
sok z pomarańczy</span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">2-3
łyżki cukru</span></div>
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<span style="font-family: "Georgia","serif";">Przygotowanie:<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Georgia","serif";">Wszystkie
składniki łączymy w dużym dzbanku<span style="mso-spacerun: yes;"> </span>i
wstawiamy do lodówki. Najlepsza Sangria powinna postać 24 godziny w lodówce,
wtedy wszystkie smaki połączą się ze sobą. Przed podaniem możemy podać lód –
ale to raczej wersja na upalne dni ;)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl1zzec-x1BB-RfGhZNddhyDxo8SrQIRgoBoESxwyzkFkGeyR79rBz1kbjlCnWokgs0ON4pUXQKoq4CpSaf-oz4B4A5ON8rM9TfOGJlopLNLG48T-LTc3cIieUUpijDePqqmJNkh4wUs/s1600/IMG_6816.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl1zzec-x1BB-RfGhZNddhyDxo8SrQIRgoBoESxwyzkFkGeyR79rBz1kbjlCnWokgs0ON4pUXQKoq4CpSaf-oz4B4A5ON8rM9TfOGJlopLNLG48T-LTc3cIieUUpijDePqqmJNkh4wUs/s640/IMG_6816.JPG" width="640" /></a></div>
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<span style="font-family: "Georgia","serif";">Gazpacho, danie
genialne w swej prostocie, niesamowicie aromatyczne, esencjonalne… i dodatkowo
przygotowywane bez gotowania ;)</span></div>
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<span style="font-family: "Georgia","serif";">Składniki:</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
kromka chleba, pokrojona w kostkę</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">200
g pomidora, pokrojonego w kostkę</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
obrany ogórek, pokrojony w kostkę</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
czerwona papryka, pokrojona w kostkę</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
czerwona cebula, drobno pokrojona</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">2
ząbki czosnku, pokrojone w plasterki</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
puszka pomidorów Pelati</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">50
ml oliwy z oliwek</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">30
ml octu</span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Szczypta
kminu, soli i pieprzu</span></div>
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<span style="font-family: "Georgia","serif";">Przygotowanie:</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Wszystkie
składniki miksujemy za pomocą blendera* i powstałą zupę wstawiamy do lodówki.
Po schłodzeniu, przed podaniem możemy udekorować drobno posiekaną cebulką, papryką
i pomidorem, do Gazpacho świetnie też pasują krewetki duszone na oliwie i maśle.</span></div>
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<span style="font-family: "Georgia","serif";">*wersja dla
bardziej ambitnych: po zmiksowaniu blenderem całą zupę stopniowo przesiewamy
przez sitko</span></div>
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<span style="font-family: "Georgia","serif";">Huevos a la’flamenca
– zapiekane warzywa z chorizo i serrano pod pierzynką z jajek czyli jak dla mnie idealne danie na powolne śniadanie…</span></div>
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<span style="font-family: "Georgia","serif";">Składniki:</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Chorizo,
drobno pokrojone w paseczki</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Szynka
serrano w plasterkach</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
duża cebula, drobno posiekana</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">2-3
ząbki czosnku, posiekane</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
duża zielona papryka, drobno pokrojona</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Pomidorki
koktajlowe, przekrojone na pół</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">2
jajka (jedno na osobę)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">4
łyżki oliwy z oliwek</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Słodka
papryka w proszku</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Sól i
pieprz</span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Olej
do głębokiego smażenia (np. słonecznikowy, rzepakowy, arachidowy)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Przygotowanie:</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Podsmażamy
cebulę na oliwie z oliwek, gdy cebula będzie już miękka dodajemy czosnek i chorizo,
smażymy na małym ogniu do momentu, aż wszystkie składniki będą dobrze
wysmażone. W międzyczasie na oliwie z oliwek smażymy przez 4 minuty zieloną
paprykę, po czym dodajemy pomidorki, przyprawiamy solą, pieprzem i szczyptą
słodkiej papryki, dusimy na małym ogniu aż do uzyskania gęstej konsystencji. *Rozgrzewamy
olej do głębokiego smażenia na głębokiej patelni, kiedy będzie miał odpowiednią
temperaturę (ok. 150-160 stopni) wbijamy dwa jajka i smażymy błyskawicznie do
momentu ścięcia się białka (fantazyjne kształty jajka – bezcenne ;)).
Podsmażoną cebulkę, czosnek i chorizo łączymy z papryką i pomidorkami, na
wierzch kładziemy plasterek szynki serrano i usmażone jajko. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">*jajko może być
też zapieczone w piekarniku z całością, sadzone lub w koszulce</span></div>
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<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Eskalopki
cielęce w sosie sherry z ryżem szafranowym… czyli <span style="mso-spacerun: yes;"> </span>wreszcie przechodzimy do dań głównych ;)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Składniki:</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Polędwica
cielęca</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
drobno posiekana cebula</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">4
posiekane ząbki czosnku</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
drobno pokrojona papryka</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
posiekany pomidor</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">150
ml sherry</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Posiekana
natka pietruszki</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Oliwa
z oliwek</span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Sól i
pieprz</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Przygotowanie:</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Polędwicę
cielęcą kroimy na kawałki i ubijamy na małe, cienkie kotlety. Cebulę, czosnek, paprykę
i pomidora smażymy na oliwie, następnie dodajemy sherry, natkę pietruszki, sól, pieprz i dusimy. Mięso podsmażamy na oliwie, a następnie dodajemy do gotującego
się sosu sherry z warzywami i całość dusimy jeszcze przez chwilę. Podajemy z
ryżem szafranowym (przepis poniżej).</span></div>
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<span style="font-family: "Georgia","serif";">Składniki:</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Ryż (60
g na osobę)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
cebula, drobno posiekana</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">2
ząbki czosnku, posiekane</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Warzywa
korzeniowe: marchew, seler, por, posiekane</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Groszek
konserwowy</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Posiekany
pomidor</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Oliwa
z oliwek</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Szczypta
szafranu</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Sól i
pieprz</span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo2; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Białe
wino</span></div>
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<span style="font-family: "Georgia","serif";">Przygotowanie:</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Cebulę i czosnek
podsmażamy na oliwie, dodajemy warzywa, pomidory i groszek. Przyprawiamy szczyptą
szafranu, solą i pieprzem, mieszamy, uzupełniamy wodą i winem. Gotujemy przez
parę minut, a następnie zestawiamy z ognia i czekamy aż woda odparuje.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8_90aeTgugqBZLA9ma9bpxVdtUxQ6OVo_8QmiK0xipDHwbhk4rFrq5CggzbbKdaKGIr23nAR6WY7KDQVZhjSz4YDGH_koNexDmxcUGHo37nX-zpzuDan_2J94s0yS1PHdheZ3H92snA/s1600/Kurt6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8_90aeTgugqBZLA9ma9bpxVdtUxQ6OVo_8QmiK0xipDHwbhk4rFrq5CggzbbKdaKGIr23nAR6WY7KDQVZhjSz4YDGH_koNexDmxcUGHo37nX-zpzuDan_2J94s0yS1PHdheZ3H92snA/s640/Kurt6.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVnTSjRN-i_Ewp_bpZZAn5Mfns389OrmwvuA3UtVJyLjyhAkv09xuwAHZYcIsWvNoELOrb1ogmUntW4HWcv0YVK2SVuYYkrjpTzva0aHyPnWnJBPVuZK7swsq5DZCPvfgPHuXTnVMEUo/s1600/IMG_6888.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVnTSjRN-i_Ewp_bpZZAn5Mfns389OrmwvuA3UtVJyLjyhAkv09xuwAHZYcIsWvNoELOrb1ogmUntW4HWcv0YVK2SVuYYkrjpTzva0aHyPnWnJBPVuZK7swsq5DZCPvfgPHuXTnVMEUo/s640/IMG_6888.JPG" width="640" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Merluza marinera
czyli morska ryba w sosie migdałowym, idealne danie dla ryboholików (czyli coś
dla mnie ;))</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Składniki:</span></div>
<div class="MsoListParagraphCxSpFirst" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Plastry
ryby morskiej (u mnie dorsz, ale może być też jakaś inna, z delikatnym białym
mięsem)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Szparagi</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Pokrojony
w plasterki czosnek</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Pokrojone
w plastry pomidory</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Puszka
pomidorów Pelati</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Szczypta
bułki tartej</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Tarte
migdały do posypania</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Oliwa
z oliwek</span></div>
<div class="MsoListParagraphCxSpLast" style="margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Sól i
pieprz</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Przygotowanie:</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Szparagi gotujemy
w wodzie z odrobiną wody i cukru. Podsmażamy czosnek na oliwie, dodajemy świeże
pomidory oraz te z puszki, oliwę z oliwek i odrobinę wody, przyprawiamy solą i pieprzem
i dusimy aż do uzyskania konsystencji sosu. Do gotującego się sosu dodajemy
plastry ryby, ryba będzie gotowa błyskawicznie (jest gotowa, kiedy bez problemu
możemy pozbyć się szkieletu). Gotową rybę przekładamy razem z sosem na szparagi,
posypujemy bułką tartą i tartymi migdałami.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvepfxl65DY-USb4qRc_3OmqfEQFre1XC1ZnxNyAhihDjMXvjTKbC6Ajwe8O4uXXwxsBl-YrfLo-ZMg8AsFR_RQuh2W9xWenRYXIrDaCMzPvbSwmCK59yEYoiym5Q1BneNJgiLpZSjiQ/s1600/Kurt2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvepfxl65DY-USb4qRc_3OmqfEQFre1XC1ZnxNyAhihDjMXvjTKbC6Ajwe8O4uXXwxsBl-YrfLo-ZMg8AsFR_RQuh2W9xWenRYXIrDaCMzPvbSwmCK59yEYoiym5Q1BneNJgiLpZSjiQ/s640/Kurt2.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWtX3YECFndEj6h8hU2a3cmRT9hM4TX3XZC9vlSXB8qw9DKXOW-fagRR5s4eoksHepCZkDf15kQS7qCBeX2CUaNuQbF8EZE1UTg9GoY-rffM2M-lMn7Ti3T5zcnGj-oO8kqZi5lMzIFE/s1600/Kurt7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWtX3YECFndEj6h8hU2a3cmRT9hM4TX3XZC9vlSXB8qw9DKXOW-fagRR5s4eoksHepCZkDf15kQS7qCBeX2CUaNuQbF8EZE1UTg9GoY-rffM2M-lMn7Ti3T5zcnGj-oO8kqZi5lMzIFE/s640/Kurt7.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Georgia","serif";">Idealna uczta
musi zakończyć się nieziemskim deserem! Proponuję flan migdałowo-orzechowo-pomarańczowy. Chociaż z wyglądu bardziej przypomina krem to i tak jest boski ;)</span></div>
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<span style="font-family: "Georgia","serif";">Składniki:</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
łyżka cukru</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Pół
startej skórki z pomarańczy</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Pół startej
skórki z cytryny</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">Laska
wanilii</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1
żółtko</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">20 g
startych migdałów</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">20 g
rodzynek</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">20 g
orzeszków ziemnych, włoskich</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">200ml
soku z pomarańczy</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">20
ml ubitej śmietany</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">1,5
łyżeczki skrobi kukurydzianej</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Georgia","serif";">cynamon</span></div>
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<span style="font-family: "Georgia","serif";">Gotujemy sok
pomarańczowy z laską wanilii, skórką z cytryny i pomarańczy.<span style="mso-spacerun: yes;"> </span>Żółtko, skrobię i cukier mieszamy w gorącej
kąpieli wodnej i łączymy powoli, mieszając z sokiem. Gotujemy całość ponownie.
Odstawiamy do schłodzenia. Przed podaniem dodajemy rodzynki, migdały, orzechy i
bitą śmietanę. Flan podajemy posypany cynamonem lub ewentualnie z karmelem.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Georgia","serif";">Smacznego! ;)</span></b> </div>
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<b><span style="font-family: Georgia, serif;">Fotograf:</span></b><span style="font-family: Georgia, serif;"> Oleszka</span></div>
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<span style="font-family: Georgia, serif;"></span><b><span style="font-family: Georgia, serif;">Miejsce:</span></b><span style="font-family: Georgia, serif;"> Akademia Kurta Schellera</span></div>
<br />Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com23tag:blogger.com,1999:blog-198398309852239182.post-45433437934141603912013-03-04T22:39:00.000+01:002013-08-03T14:33:31.479+02:00Oleszka w krainie czarów (Gran Canaria) part 2 oraz 'sezonowe' przemyślenia ;)<div align="left">
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<span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Uwielbiam ten szok..., nawet nie temperaturowy, ale przede wszystkim wzrokowy. Słońce nie tylko daje ciepło, ale i wydobywa kolory. Przechodząc z szarego, zimowego, zaspanego świata w krainę pełną życia, barw, kwiatów i zapachów można stracić poczucie rzeczywistości...</span><br />
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<span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">W ostatnim czasie (jak każda szanująca się fashionblogerka) przejrzałam i przeanalizowałam całą prasę modową w poszukiwaniu gorących 'trendów sezonu'. Na szczęście żadnej wyczerpującej analizy czy interpretacji nie musiałam robić, w każdej gazecie poświęconej modzie wszystkie wiosenno-letnie tendencje zostały ładnie i przejrzyście opisane, tak aby każda z nas mogła być 'modna' w tym sezonie. Nasze kochane sieciówki także o nas nie zapomniały. Moje ostatnie badanie rynku w 'terenie' wykazało, że znane sieci postawiły przede wszystkim na czerń i biel oraz wszechobecne paski. Z każdej witryny atakowały mnie 'pasiaste cuda', aż wreszcie wpadłam w irytację i opuściłam 'świątynię blogerek' (centrum handlowe). Najgorsze jest jednak to, że zapewne za jakiś (niedługi) czas, te wszystkie 'nowe' tendencje zaczną mi się podobać i powodować nieodparte pragnienie posiadania. Gdybym odcięła się od cywilizacji to mogłoby być inaczej, ale... w moim przypadku jest to raczej niemożliwe, dlatego jak większość z nas jestem skazana na pranie mózgu powodowane przez cały przemysł modowy. Niestety w dzisiejszym świecie moda to nie wielkie, niesamowite wizje genialnych projektantów tylko chłodna kalkulacja ogromnych grup, skupiających różne marki. Królem tego całego przemysłu jest grupa LVMH, ze swoją perłą w koronie - Louis Vuitton. Czyżby to był przypadek, że wszystkie wiodące trendy tego sezonu (czerń i biel, geometryczne wzory, paski, lata 60.) zostały zaprezentowane przez dyrektora kreatywnego (Marca Jacobsa) właśnie tego domu mody? A zeszłoroczny szał na pastele...czy to aby też nie dzieło tej marki? <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">W tym świecie nie da się już istnieć dla samej idei, to nie jest miejsce dla wrażliwych artystów (t.j. np. Alexander McQueen). Od kiedy wielka moda stała się przemysłem, straciła swój blask, ale za to stała się dostępna dla wszystkich. Każdy może być 'modny', ale...po co? Nie jestem w stanie wymienićanić ani jednej rzeczy, która byłaby kategorycznie zakazana, zupełnie niewpisująca się w 'trendy'. Zostają z nami żywe kolory, pastele, różnorodne wzory, wszystkie długości spódnic...<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">W sumie trudno jest dziś być człowiekiem 'niemodnym' ;)</span><span style="text-align: center;"> </span></div>
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<em><span lang="EN-US" style="background: white; color: #222222; font-family: "Georgia","serif"; font-size: 10pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;">Bluzka – Topshop, spodenki – H&M</span></em></div>
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top – Mango, spodnie – Zara<o:p></o:p></span></em></div>
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<b><span style="font-family: Georgia, serif;">Fotograf:</span></b><span style="font-family: Georgia, serif;"> Mamulka/Oleszka</span></div>
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<span style="font-family: Georgia, serif;"></span><b><span style="font-family: Georgia, serif;">Miejsce:</span></b><span style="font-family: Georgia, serif;"> Gran Canaria</span></div>
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Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com21tag:blogger.com,1999:blog-198398309852239182.post-26423136088757268072013-02-26T23:02:00.000+01:002015-01-29T13:13:13.189+01:00Męska koszula, tak po prostu<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">To takie
kompletnie bezsensu, a jednak prawdziwe. Nie mogę zrozumieć jak to możliwe by
najzwyklejsza męska koszula noszona przez kobietę nabierała zupełnie innego
wyrazu. Bez obrazy drodzy panowie, ale według mnie to właśnie kobieta potrafi
wydobyć z tej męskiej części garderoby to co najlepsze (chociaż oczywiście
panowie też potrafią wyglądać w niej bosko ;)). Właściwie, jeżeli cała ludzkość
miałaby wyglądać tak samo to życzyłabym sobie by wszyscy nosili białą koszulę.
W niej nie da się wyglądać źle, pasuje każdemu, jest ponad podziałami. </span></div>
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<span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Niektórzy
uważają, że biała koszula to tak zwana "opcja zawsze bezpieczna" dla
grzecznych, niewyróżniających się z tłumu dziewczynek, ale według mnie jest
wręcz odwrotnie. Do męskiej koszuli potrzeba siły, wręcz charyzmy. To nie jest
śliczna sukienka, która sama się obroni. Męska koszula jest wymagająca.
Zachwyca tylko na pewnych siebie kobietach, na tych, które nie starają się na
siłę, bo wierzą, że to one dodają koszuli uroku, a nie odwrotnie. Przed oczami
od razu staje mi Katharine Hepburn, w tej swojej obszernej koszuli, Sharon
Stone na gali Oskarów (1998), ubrana w męską koszulę i długą spódnicę czy
niezapomniana Uma Thurman w jednej ze scen w 'Pulp Fiction', tańcząca w
zwykłej, białej koszuli. <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Dzisiejszy
post, którego chyba jednak nie można nazwać stylizacją, jest małym
wprowadzeniem w temat koszul, można powiedzieć postem bazowym.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">To w
sumie ciekawa historia. Miało być zupełnie inaczej, elegancko, ale niczym Coco
Chanel podczas pewnych wyścigów konnych, uznałam, że potrzebuję czegoś
wygodniejszego. Może nie poprosiłam siedzącego obok mężczyzny o zdjęcie koszuli
tak jak ona, ale cel został osiągnięty ;)</span></div>
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<span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Czasami
nie zawsze wszystko musi być na poważnie, w tym poście gram pewną sielankową
scenę, jestem uroczą dziewczyną, która dopiero wstała, pije herbatę i ubrała
się w za dużą męską koszulę, tak po prostu ;)</span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Georgia","serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PL;">Karl Lagerfeld ~ chciałbym wynaleźć białą koszulę.
Niestety jest już obecnie w modzie od jakiegoś czasu.<o:p></o:p></span></i></div>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: right;"><span style="font-family: Georgia, serif; font-size: 12pt;">fotograf:</span></b><span style="background-color: white; color: #222222; font-family: Georgia, serif; font-size: 12pt; line-height: 18px; text-align: right;"> Szymon Pawica/Michał Stańczyk</span></div>
Oleszkahttp://www.blogger.com/profile/05327760508337983218noreply@blogger.com22