tag:blogger.com,1999:blog-17696737235780367012024-02-19T00:53:37.146-08:00na putovanju...kroz vrijeme i dogadjaje, ice i pice i neke druge, sasvim sporedne stvari...lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-1769673723578036701.post-17261177914207499952012-11-08T06:26:00.001-08:002012-11-08T06:26:13.168-08:00Izgubljena palaca u Lisabonu i starinski dzem od grozdja sa orasima / Forgotten palace in Lisbon and old grape jam with walnuts<div class="separator" style="clear: both; text-align: center;">
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Zivim u Lisabonu 10 godina. I malo vise. No jos uvijek mi se desi da zastanem u cudu kada otkrijem blago koje mi se do sada skrivalo pod nosom. U <span style="font-family: inherit;">ulici </span><span style="color: black; font-family: Arial; font-size: x-small;"><span style="font-family: inherit; font-size: small;">Portas de Santo Antão, u samom turistickom</span> <span style="font-family: inherit; font-size: small;">centru grada nalazi se neugledna fasada, sa jos neuglednijim neonskim natpisom <a href="https://plus.google.com/102994529700996431924/about?gl=US&hl=pt#102994529700996431924/about?gl=US&hl=pt">- Casa do Alentejo </a>-.</span></span></div>
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<em><span style="color: blue;">I</span><span style="color: blue;"> live in Lisbon for 10 years. And a little more. But still it happens that by miracle I discover the unknown treasure that was standing in front of my nose all this years. The street Portas de Santo Antao, in tourist center of the town, is hiding - Casa do Alentejo-. This palace is hidden behind facade that says nothing and horrible neon placard.</span></em></div>
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Nakon sto odskrinete teska vrata i oci se priviknu na tamnu, teba se uspeti kamenim stepenicama. I tada ulazite u jedan drugi svijet. Svijet ispunjen arapskim motivima, prepun svijetla i vegetacije koja savrseno upotpunjuje dozivljaj</div>
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<span style="color: blue;"><em><span class="hps">First you need to open </span><span class="hps">heavy door</span> <span class="hps">and let the eyes</span> <span class="hps">adjust to</span> <span class="hps">the dark, than</span><span class="hps"> climb</span> <span class="hps">the stone</span> <span class="hps">stairs.</span> <span class="hps">And then</span> <span class="hps">you enter to the</span> <span class="hps">another world</span><span>.</span> W<span class="hps">orld that is fulfilled with</span> arab <span class="hps">motifs,</span> <span class="hps">full of light</span> <span class="hps">and</span> <span class="hps">vegetation that</span> <span class="hps">perfectly</span> <span class="hps">complements the</span> <span class="hps">experience.</span></em></span></div>
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Palaca je gradjena u 17. stoljecu i do danas je prezivjela nekoliko novih vlasnika. Osim prvotnih vlasnika obitelji Paes de Amaral, ovdje se tijekom povijesti nalazila skola, zatim jedan od prvih lisabonskih kazina "O Majestic Club" 1919.</div>
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<em><span style="color: blue;"><span class="hps">The palace was built</span> <span class="hps">in the 17th</span> <span class="hps">century and has</span> <span class="hps">survived</span> <span class="hps">a</span> <span class="hps">few new</span> <span class="hps">owners.</span> O<span class="hps">riginal</span> <span class="hps">owner's were family</span> <span class="hps">Paes</span> <span class="hps">de</span> <span class="hps">Amaral</span><span>, than </span><span class="hps">school came</span><span>,</span> <span class="hps">then</span> <span class="hps">one</span> <span class="hps">of the first</span> <span class="hps">Lisbon</span> <span class="hps">casino</span> <span class="hps">"O</span> <span class="hps">Majestic</span> <span class="hps">Club" in</span> <span class="hps">1919.</span></span></em></div>
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U to vrijeme palaca je vecim dijelom preuredjena, te poprima danasnji izgled. 1932. useljavaju novi stanovnici - Udruga Alentejo - kojoj je svrha promocija i unapredjenje Alenteja kao regije, te njena industrijska i ekonomska ekspanzija. <br />
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<span style="color: blue;"><em><span class="hps">At that time the</span> <span class="hps">palace</span> <span class="hps">was</span> <span class="hps">largely</span> <span class="hps">revamped,</span> <span class="hps">and assumed</span> <span class="hps">its present appearance.</span> <span class="hps">1932.</span> <span class="hps">new resident</span> came <span class="hps">- Association of</span> <span class="hps">Alentejo -</span> <span class="hps">which</span> had<span class="hps"> a purpose to </span><span class="hps">promote </span><span class="hps">Alentejo</span> <span class="hps">region</span> <span class="hps">and its</span> <span class="hps">industrial and</span> <span class="hps">economic expansion</span><span>.</span></em></span></div>
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Danas ovdje mozete probati neke od poznatih jela tipicnih za <a href="http://naputovanju.blogspot.pt/search/label/alentejo">Alentejo</a>, kusati jaka, crna vina, te kupiti lokalne suvenire u manjem ducanu. Ili jednostavno prosetati palacom, procitati danasnje novine u citaonici, popiti kavu i rjesiti sudoku. Izgubiti se u vremenu i prostoru.</div>
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<em><span style="color: blue;"><span class="hps">Here</span> <span class="hps">today</span> <span class="hps">you can try</span> <span class="hps">some</span> <span class="hps">of</span> <span class="hps">the famous</span> <span class="hps">dishes</span> <span class="hps">typical of</span> <span class="hps">the Alentejo</span><span>, strong</span> <span class="hps">tastes</span><span>, red</span> <span class="hps">wines</span><span>, buy</span> <span class="hps">local</span> <span class="hps">souvenirs</span> <span class="hps">in a small</span> <span class="hps">shop.</span> <span class="hps">Or</span> <span class="hps">simply</span> <span class="hps">walk through</span> <span class="hps">the Palace</span><span>, read</span> <span class="hps">today</span><span>'s</span> <span class="hps">newspapers in</span> <span class="hps">the reading</span> <span class="hps">room</span><span>, drink</span> <span class="hps">coffee and</span> <span class="hps">solve</span> <span class="hps">sudoku.</span> <span class="hps">You can</span> <span class="hps">lose</span> <span class="hps">yourself</span> <span class="hps">in time</span> <span class="hps">and space</span><span>.</span></span></em></div>
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U tijeku su restauracijski radovi na unutarnjoj fasadi. No sve je u tisini. Jedini zamor dolazi od grupe spanjolskih studenata koji u klaustru slusaju kratko predavanje vodica. </div>
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<span style="color: blue;"><em>Restoration works on the inner facade are in progress. All in silence. The only fatigue comes from a group of Spanish students in the cloister.</em></span></div>
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Nakon sto obidjete donji dio i stepenicama se popnete na prvi kat, unutrasnjost postaje jos neobicnija. Arapske mozaike, palme i kolonijalni vrtni namjestaj, zamjenjuje barokna raskos i kristalni lusteri. Na gorenjem katu nalaze se 3 velike sale. Citaonica, Salon za predstave i Restoran sa kuhinjom. U salonu poznati poruglaski casopis snima editorijal za bozicno izdanje - malo provirih iako je bilo kao zabranjeno.<br />
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<em><span style="color: blue;">After seeing a downer part, I climb the stairs to the first floor. Here the interior becomes even more outlandish. Arab mosaics, palms and colonial garden furniture were replaced with Baroque luxury and crystal chandeliers. At the upper floor are 3 large rooms: reading room, lounge and restaurant with kitchen. <br />In the lounge, well known Portuguese magazine was shooting Christmas edition - it was forbidden, but I peeked a little.</span></em></div>
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I onda - u tisini otvaram sljedeca vrata. Polumrak, i miris limuna. Ispred mene dvorana dostojna kraljevskih odaja. </div>
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<span style="color: blue;"><em><span class="hps">And</span> <span class="hps">then - in</span> <span class="hps">silence</span> I <span class="hps">opened next</span> <span class="hps">door.</span> <span class="hps">The gloom</span> <span class="hps">and the smell of</span> <span class="hps">lemon.</span> <span class="hps">Hall</span> <span class="hps">in front of me</span> <span class="hps">worthy</span> <span class="hps">of royal</span> <span class="hps">chambers.</span></em></span></div>
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Istina, unutarnje stukature su vidjele i bolja vremena. No upravo to, upravo to nesavrsenstvo daje posaban sarm nekog davnog, izgubljenog vremena koje danas mozemo dozivjeti samo na filmu. Ovo je prostor toliko drugaciji od drugih. I da biste ovdje rucali il vecerali nije potrebno obuci svilene haljine i crni frak, mada protiv istih nemam nista protiv.</div>
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<em><span style="color: blue;">True, interior stucco had seen better days. But just that, just that imperfections give special charm of an ancient, lost time, that today we can experience only in movies. This space is so different from others. To have lunch here or dinner you don’t need silk dresses and black tuxedos, although I do not have anything against them.</span></em><br />
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Na meniju tipicna alentejanska hrana - to je jos jedan elemenat koji me ostavlja u cudu. Tipicna alentejanska hrana je tezacka, robusna, vrlo cesto spoj onoga sto se u tom trenu imalo u kuci. Bogata okusom, no cesto sirotinjska. Toliko daleko od bogatih stolova plemica i ustirkanih damastnih stoljnjaka. Nekako alentejansku hranu smjestavam u malene taverne i omanje restorane, nikako u grandiozne palace.</div>
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<span class="hps"><span lang="EN" style="color: #333333; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN;"><span style="color: blue; font-family: inherit;"><em>On the menu</em></span></span></span><span lang="EN" style="color: #333333; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN;"><span style="color: blue; font-family: inherit;"><em> <span class="hps">you can find typical</span> <span class="hps">food from Alentejo</span>
<span class="hps">- this</span> <span class="hps">is another</span> <span class="hps">element that</span> <span class="hps">surprises me.</span> <span class="hps">Typical</span> <span class="hps">food</span> from that area is simple,
working class type of meals,<span class="hps"> </span>very <span class="hps">often
a combination</span> <span class="hps">of what was</span> <span class="hps">at that
moment</span> <span class="hps">in the house</span>. <span class="hps">Rich in</span>
<span class="hps">flavor</span>, but <span class="hps">simple</span>. <span class="hps">So far away from</span> <span class="hps">wealthy</span> <span class="hps">and</span> <span class="hps">aristocratic</span> <span class="hps">tables
with damask tablecloths.</span> Somehow, I connect Alentejo food with homey
tavern and small restaurants, definitely not with grand palace.</em></span> </span><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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Provedoh u palaci citav sat. Slikajuci, i zaboravih pogledati na ulazu koje su cijene jela....Nisam ovdje rucala, jer sam imala dogovoreno na drugom mjesto. Pisuci ovaj post dadoh si truda i procitah komentare na nekoliko turistickih portala, te dok sama ne probam sto se nudi, preporucam slijedece:</div>
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<em><span class="hps"><span lang="EN" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 6pt; line-height: 115%; mso-ansi-language: EN;"><span style="color: blue; font-family: inherit; font-size: small;">I</span> <span style="color: blue; font-family: inherit; font-size: small;">spend</span></span></span><span lang="EN" style="color: #333333; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN;"><span style="color: blue; font-family: inherit;"> <span class="hps">an hour</span> <span class="hps">walking around, taking pictures,
sitting on the floor</span> <span class="hps">and</span> in the end - <span class="hps">forgot</span> <span class="hps">to look</span> <span class="hps">at the prices
of</span> <span class="hps">food</span> <span class="hps">....</span> <span class="hps">I</span> didn’t <span class="hps">had lunch</span> <span class="hps">here</span>,
<span class="hps">because I had</span> <span class="hps">some other plans.</span> <span class="hps">While writing this</span> <span class="hps">story</span> <span class="hps">I made and effort and</span> spent some time reading<span class="hps"> the</span>
<span class="hps">comments</span> <span class="hps">on food and service by tourists who did eat</span>. <span style="mso-spacerun: yes;"> </span><span class="hps">The recommendation is following</span>:</span></span></em><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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Udjite, obidjite, dozivite nesto sasvim drugo, popite kavu i rucajte negdje drugdje. Komentari bas i nisu na nivou. Pa zasto da vam dozivljaj okusa pokvari dozivljaj vida!</div>
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<em><span style="color: blue;">Come in<span>, visit</span><span>,</span> <span class="hps">experience something</span> <span class="hps">completely different</span><span>, have a coffee</span> <span class="hps">and</span> d<span class="hps">ine</span> <span class="hps">elsewhere.</span> <span class="hps">Comments</span> <span class="hps">are not exactly</span> <span class="hps">on the level</span><span>.</span> <span class="hps">So</span> <span class="hps">why should</span> <span class="hps">you</span> <span class="hps">spoil your sight experience with bad taste </span><span class="hps">experience</span><span>!</span></span></em></div>
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U medjuvremenu dok cekate dolazak u Lisabon, pripravite jedan starinski alentejanski recept - <strong><span style="color: red;">bagulhada</span></strong> - dzem od grozdja, dunje i oraha. Apsolutno je fantastican!</div>
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<span style="color: blue;"><em><span class="hps">In the</span> <span class="hps">meantime,</span> <span class="hps">while waiting</span> <span class="hps">arrival in</span> <span class="hps">Lisbon,</span> <span class="hps">prepare</span> <span class="hps">an old fashioned</span> <span class="hps">recipe</span> from Alentejo <span class="hps">-</span> <span class="hps"><span style="color: red;"><strong>bagulhada</strong></span></span> <span class="hps">-</span> <span class="hps">grape jam</span><span>, quince and</span> <span class="hps">walnut.</span> <span class="hps">It is absolutely</span> <span class="hps">fantastic</span><span>!</span></em></span></div>
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Potrebno je:<br />
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<span style="color: yellow;"><span style="color: black;">1 kg grozdja (bijelog il crnog il mjesano)</span></span></div>
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<span style="color: yellow;"><span style="color: black;">1 zrela dunja</span></span></div>
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<span style="color: yellow;"><span style="color: black;">500 g secera</span></span></div>
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<span style="color: yellow;"><span style="color: black;">kora od 1/2 narance</span></span></div>
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<span style="color: yellow;"><span style="color: black;">100 g oraha </span></span></div>
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Grozdje dobro oprati i izvaditi kostice Staviti da se kuha oko 1/2 sata. U medjuvremenu ocistiti dunju od kore i kore, te narezati na ploske. Kada grozdje omekani, dodati narezanu dunju, secer i koru narance. Ostaviti da se kuha. Nakon sat vremena izvaditi koru od narance i stapnim mikserom malo usitniti slatko. Dodati nasitno narezane orahe i staviti u sterilizirane staklenke.</div>
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<em><span style="color: blue;">You will need:</span></em><br />
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<span id="result_box" lang="en"><span style="color: blue;"><em><span class="hps">1 kg </span><span class="hps">grapes</span><br /> <span class="hps">1</span> <span class="hps">quince</span><br /> <span class="hps">500</span> <span class="hps">g sugar</span></em></span></span></div>
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<span lang="en"><span style="color: blue;"><em><span class="hps">ripe of 1/2 orange</span><br /> <span class="hps">100 g</span> <span class="hps">walnuts</span></em></span></span></div>
<span lang="en"><span style="color: blue;"><span class="hps"><em></em></span></span></span><br />
<span lang="en"><span style="color: blue;"><span class="hps"><em></em></span> </span></span><br />
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<em><span class="hps">Wash</span> <span class="hps">grapes</span> <span class="hps">and remove</span> <span class="hps">the seeds</span>. Put to cook for 30 min. <span class="hps">Wash</span> <span class="hps">the quince</span>, wipe <span class="hps">the</span> <span class="hps">peel</span> <span class="hps">and seeds</span>, <span class="hps">and</span> <span class="hps">cut it into</span> small cubes. <span class="hps">Put quince, sugar and orange ripe together with grapes and cook for an hour</span><span class="hps">. </span><span class="hps">Stir well</span> <span class="hps">and bring to a</span> <span class="hps">simmer</span> <span class="hps">until</span> <span class="hps">the point of</span> <span class="hps">the road</span><span class="hps">. </span><span class="hps">Add</span> <span class="hps">finely </span><span class="hps">chopped walnuts</span>.</em></div>
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Ovo nije dzem za palacinke, vec kao i <a href="http://naputovanju.blogspot.pt/2009/12/o-pekmezu-od-bundeve.html">slatko od bundeve</a>, odlicno pase iz neki jaki sir i krekere.</div>
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<em><span style="color: blue;"><span class="hps">This is not</span> jam<span class="hps"> for</span> <span class="hps">pancakes</span>, but <span class="hps">as</span> <span class="hps"><a href="http://naputovanju.blogspot.pt/2009/12/o-pekmezu-od-bundeve.html">pumpkin sweet</a></span>, goes well with <span class="hps">some strong</span> <span class="hps">cheese and</span> <span class="hps">crackers.</span></span></em></div>
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<br />lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com13tag:blogger.com,1999:blog-1769673723578036701.post-68675794495516752072012-10-24T07:09:00.001-07:002012-10-24T07:09:11.742-07:00Jesenja slikovnica uz jedan zen trenutak....brazilski kolac od kukuruza* Autumn in pictures, one zen moment and brazilian corn cake<div class="separator" style="clear: both; text-align: center;">
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Postoji nesto nestvarno u jesenjim predvecerjima, petkom, negde oko pet popodne. U ono doba kada sunce polako zamace za vrh planine, a u zraku treperi lagana izmaglica.... Na dalekom sjeveru pristavlja se voda za caj, unose u kucu teske cjepanice i priprema kamin. U kutu upaljena svjetiljka iz proslog stoljeca, na stolici nehajno odbacen prekrivac sa skotskim uzorkom. </div>
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<em><span style="color: blue;"><span class="hps">There is</span> <span class="hps">something</span> <span class="hps">surreal in</span> <span class="hps">autumn</span> <span class="hps">eve</span>, especially on Fridays, somewhere around <span class="hps">five in the afternoon</span>. Sun is slowly moving out of sigh on the top of a mountain and in <span class="hps">the air</span> - mist is dancing.... In<span class="hps"> the</span> <span class="hps">far north,</span> people are puting <span class="hps">water</span> <span class="hps">for tea</span>, <span class="hps">bringing into the house</span> heavy logs for <span class="hps">fireplace.</span> <span class="hps">In the corner</span> <span class="hps">lamp</span> bought in<span class="hps"> the last century</span>, on a <span class="hps">chair</span> a blanket with scottish pattern<span class="hps"> </span>.</span></em></div>
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Kroz prozor gotovo narnijski prizor. Zaledjeno jezero, ogoljela stabla i visoki, zeleni borovi. Na sjevernoj strani koprena zelene, guste mahovine. U zraku miris vlaznog tla koji se prisuljao u godovima donesenih cjepanica i opojni miris crnog caja. Bakine bijele zavijese, donesene u mirazu, ponosno stoje i kroz cipkane zavrsetke, poput paukove mreze hvataju poslijednje sunceve zrake.</div>
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<span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">Through</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">the
window almost</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">Narnian</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">scene.</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">Frozen
lakes</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">, </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">barren</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">trees</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">and
tall</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">green</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">pines</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">. </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">On the
northern</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">side -</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">veil</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">of
green</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">, thick </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">moss.</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">In the
air,</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">the smell of</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">moist soil</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">that</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> entered hidden </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">into</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> tree </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">rings</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">and</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">the
scent</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">of black</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">tea.</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">Grandma's</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">white</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">curtains,</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> brought</span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> in</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">dowry</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">, are standing proudly
and trough the l</span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">acy</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">endings, like a spider net,</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> it looks like a last attempt to catch </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">the</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">rays</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">of sun</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">.</span></em><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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Iako na razlicitim stranama svijeta, u razlicitim kucama i okucnicama, ljudi razlicitih sudbina i ostvarenih zivota streme i cekaju isti osjecaj. Onaj iskonski, uvijek prizeljkivani i uvijek prekratak. Vikend proveden sa unukom. Na vrtnom stolu sakupljeni orasi, i kosara koja ceka. U glavi milion ideja i dzep prepun gumenih bombona. </div>
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<span style="color: blue;"><em><span class="hps">Although</span> <span class="hps">on different</span> <span class="hps">sides of the world</span><span>,</span> <span class="hps">in different houses</span> <span class="hps">and yards</span><span>, people</span> <span class="hps">of different</span> <span class="hps">fates and</span> <span class="hps">realized</span> <span class="hps">lifes are</span> <span class="hps">striving</span> <span class="hps">and</span> <span class="hps">waiting for the same</span> <span class="hps">feeling</span><span>.</span> <span class="hps">The primeval</span><span>, always</span> desired <span class="hps">and always</span> <span class="hps">short.</span> <span class="hps">Weekend</span> <span class="hps">spent</span> <span class="hps">with</span><span class="hps"> granddaughter.</span> <span class="hps">On the garden</span> <span class="hps">table,</span> <span class="hps">gathered</span> <span class="hps">nuts,</span> <span class="hps">and baskets</span> <span class="hps">that are waiting.</span> On her mind <span class="hps">a million</span> <span class="hps">ideas and</span> <span class="hps">pocket</span> <span class="hps">full of</span> <span class="hps">gummi bears</span><span>.</span></em></span></div>
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Vrijeme je povratka kuci. Udaranjem o zeleni zvon, ostarijeli cuvar skole dao je znak zavrsetka nastave. Uskoro veseli poklici proparahu uspavani smiraj dana. Danas je petak. Zadnji dan skole. Na vrhovima planine nazire se snjeg. Mozda i zabijeli preko vikenda. </div>
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Omanji djecarac, Tobias, nabrzinu mahne djecacima i uzurbanim korakom pohita preko mosta. Ka bakinoj kuci. Vec je vidio djeda kroz prozor skole, kako hita kuci sa svijezim perecima i malim, bijelim zamotuljkom. Tko zna, mozda je baka ispekla kestene i jabuke i .... Bolje da pozurim, pomisli djecak zadovoljno se smjeseci, zamisljajuci sve igre i nestasluke koje ce sutra on i djed, zajedno, smisliti.</div>
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<span id="result_box" lang="en"><em><span style="color: blue;"><span class="hps">It is time</span> <span class="hps">to return</span> <span class="hps">home.</span> <span class="hps">Hitting</span> <span class="hps">the</span> <span class="hps">green bell</span><span>,</span> old school <span class="hps">guardian</span> <span class="hps">signaled</span> <span class="hps">the end of classes</span><span>.</span> <span class="hps">Soon</span> <span class="hps">joyful</span> din <span class="hps">acclaimes trough</span> <span class="hps">sleepy</span> <span class="hps">sunset.</span> <span class="hps">Today is Friday, l</span><span class="hps">ast day of</span> <span class="hps">school.</span> <span class="hps">The tops of</span> <span class="hps">the mountains</span> are covered by <span class="hps">snow.</span> <span class="hps">Maybe</span> <span class="hps">over the weekend it's going to snow in the village too.</span><br /><br /><span class="hps">A small</span> <span class="hps">boy</span><span>,</span> Tobias<span class="hps">,</span> <span class="hps">waved</span> to his friends. And then started to hurry <span class="hps">over the bridge.</span> To <span class="hps">grandmother's</span> <span class="hps">house.</span> <span class="hps">He had seen</span> <span class="hps">his grandfather</span> <span class="hps">through</span> <span class="hps">the school window before</span><span>, on a way back home</span> <span class="hps">with fresh</span> <span class="hps">pretzels</span> <span class="hps">and a small,</span> <span class="hps">white</span> <span class="hps">bundle</span><span>.</span> <span class="hps">Who knows,</span> <span class="hps">maybe</span> <span class="hps">the grandmother</span> <span class="hps">baked</span> <span class="hps">chestnuts and</span> <span class="hps">apples</span> <span class="hps">....</span> <span class="hps">You better</span> <span class="hps">hurry up</span><span>, the boy thought</span> <span class="hps">smiling</span> <span class="hps">happily</span><span>, imagining</span> <span class="hps">all the games</span> <span class="hps">and pranks</span> <span class="hps">that</span> <span class="hps">he</span> <span class="hps">will do tomorrow</span> with his <span class="hps">grandfather. Just to of them. Together.</span></span></em></span></div>
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Na brazilskim obalama vjetar iz daljine donosi teske oblake. Sve mirisi na kisu, jednu od onih koje donose lose vijesti il bol u kostima. Izgleda kao sudnji dan. Dona Estefania zazvoni srebrnim zvoncem, vrijeme je za caj. Nakon nekoliko trenutaka otvore se vrata i djevojka u ustirkanoj halji unese caj i kukuruzni kolac. Lagano se nasmijesi i necujno izadje pracena skriputavim zvukom starog, drvenog poda. Dona Estefania zatvori oci, pomirise vruci napitak, kao da pokusava upiti sve arome koje su cajevi listici sakupili na putovanju do njenog dnevnog boravka. </div>
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Na prozoru teske kapi kise, a u daljini duga. "Mozda se prevarih, mozda je vrijeme za dobre vrijesti!" - prosapuce i zagrize u meku, zutu nutrinu jos toplog kolaca. Odjednom otvore se vrata i u narucje joj dotrci crnokosa djevojcica. Glasni <a href="http://www.youtube.com/watch?v=STVAAPAo7B0">poljubac</a> i veseli smijeh. Dobro je, Eva je stigla na vikend.</div>
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<em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">On the Brazilian shore wind is
bringing heavy clouds. Everything smells on rain, one of those that come
together with a bad news or pain in the bones. It looks like a judgment day.
With a little silver bell, Dona Estefania announces, it is a tea time. After
some moments young lady in starched white dress brings tea and corn cake. A glimpse
of a smile and followed by a sound of old wooden floor, she is gone. Dona
Estefania closed her eyes and smells the hot drink. Almost like she was trying
to absorb all the aromas that little tea leaves gathered on the travel from Indian
fields to her living room. </span></em><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">At the window,</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">heavy</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">drops
of</span></i></span><em><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;"> </span></em><span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">rain, in the distance a rainbow is inking. "Maybe
I was wrong after all, maybe good news are coming." - she whispered and
bits into the soft, still warm cake.</span></i></span></div>
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<span class="hps"><i><span lang="EN-US" style="color: blue; mso-ansi-language: EN-US;">Suddenly, someone opened a door and small girl came into her arms. Loud kiss and joyful laugh. Everything is good, Eva came for a weekend.</span></i></span></div>
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Za braziski kolac od kukuruznog brasna - <span style="color: red;"><em>Bolo de fuba</em></span> - biti ce vam potrebno:</div>
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<em><span style="color: blue;"><span class="hps">For Brazilian</span> <span class="hps">corn bread cake</span> <span class="hps">-</span> <span style="color: red;"><span class="hps">Bolo</span> <span class="hps">de</span> <span class="hps">Fuba</span></span> <span class="hps">-</span> <span class="hps">you will need</span><span>:</span></span></em></div>
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* salica - 200ml<br /><br />3 veca jaja<br />1 salica mlijeka<br />1 salica fino mljevenog kukuruznog brasna<br />1 salica psenicnog brasna<br />1 salica ulja (koristila sam samo 2/3)<br />1 1/2 salica secera<br />1 jusna zlica praska za pecivo<br />2 jusne zlice ribanog sira ili ribanog kokosa - po zelji</div>
Od bjelanjaka napraviti snjeg i polako dodati secer. Nakon toga dodati zutanjke i polako promjesati. Uliti mlijeko i ulje, promjesati, te spatulom lagano primjesati kukuruzno i psenicno brasno. Na kraju dodati prasak za pecivo i sir/kokos. Preliti smjesu u namascenu i pobrasnjenu (kukuruznim brasnom) formu za kolace. Staviti u predhodno zagrijanu pecnicu na 180C oko 40-50 minuta ovisno i pecnici. <br />
Fubá - je fino mljeveno kukuruzno brasno. Nazalost, ne znam koliko je fino mljeveno kukuruzno brasno u Hr, stoga, ono kupite ono najfinije, te ga jos malo sameljite u mikseru za kavu il sl. <br />
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<span style="color: blue;"><em><span class="hps">*</span> cup - <span class="hps"></span><span class="hps">200ml</span><br /><br /><span class="hps">3</span> <span class="hps">larger</span> <span class="hps">eggs</span><br /><span class="hps">1 cup</span> <span class="hps">milk</span><br /><span class="hps">1 cup</span> <span class="hps">finely ground</span> <span class="hps">corn</span> <span class="hps">flour</span><br /><span class="hps">1 cup</span> <span class="hps">wheat flour</span><br /><span class="hps">1 cup</span> <span class="hps atn">oil (</span><span>I used</span> <span class="hps">only</span> <span class="hps">2/3)</span><br /><span class="hps">1 1/2</span> <span class="hps">cups sugar</span><br /><span class="hps">1 tablespoon</span> <span class="hps">baking powder</span><br /><span class="hps">2</span> <span class="hps">tablespoons of</span> <span class="hps">grated</span> <span class="hps">cheese or</span> <span class="hps">grated</span> <span class="hps">coconut</span> <span class="hps">-</span> <span class="hps">to taste</span></em></span></div>
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<span class="hps"><span style="color: blue;"><em>Separate the eggs. With hand or electric beater, beat the egg whites to soft peak stage. Add the sugar and continue to beat. While beating add the egg yolks one at a time, followed by the butter and milk, then the flour and cornmeal, a bit at a time. Finally add the baking powder, then beat for one more minute. Add coconut or cheese if u like.<br />Grease a cake pan with softened butter, then dust with corn flour. Pour the cake batter into the pan, place in a preheated 350 degree oven for 40 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.<br /><br />Turn out the cake onto a wire grid, and let cool completely. Once cooled, you can sprinkle the top of the cake with powdered sugar, if desired.</em></span></span><br />
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<br />lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com7tag:blogger.com,1999:blog-1769673723578036701.post-77597485019590909722012-10-08T12:54:00.002-07:002012-10-09T14:09:28.151-07:00Za one trenutke kada je potrebno malo carolije - kompot od dunja, vina i dzumbira * For those moments when magic is desired - quince and ginger compote<br />
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Postoje neki dani kada je porebno posegnuti za malo magije. Otvoriti vrata, prastarog hrastova ormara, ciji se teski vonj proteze udaljenim hodnikom sjecanja i izvaditi carobni stapic. Otresti sa njega nakupljenu prasinu i nepozeljne bube i zamahnuti jako. Toliko jako da jedan ostri shshshshsh ostane lebdjeti u zraku, dugo nakon sto je ruka zastala.</div>
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Takvi trenuci najcesce se javljaju u jesen. Tada dani postaju kraci, jutra siva i ogoljela, nestaje sarene carolije predivnih ljetnih predvecerja i u ljudima se javljaju teski koraci, teske misli.</div>
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<span style="font-family: inherit;"><em><span style="color: #073763;"><span lang="EN" style="mso-ansi-language: EN;">There are some days when you need to reach
for a little magic. </span><span title="Otvoriti vrata, prastarog hrastova ormara, ciji se teski vonj proteze udaljenim hodnikom sjecanja i izvaditi carobni stapic.">Open
the door, the ancient oak cabinets, whose heady scent corridor extends remote
memories and pull out a magic wand. </span><span title="Otresti sa njega nakupljenu prasinu i nepozeljne bube i zamahnuti jako.">Shake
accumulated dirt and undesirable bugs and swing it. </span></span></em></span><em><span style="color: #20124d;"><span title="Toliko jako da jedan ostri shshshshsh ostane lebdjeti u zraku, dugo nakon sto je ruka zastala."><span style="color: #073763; font-family: inherit;">So
strong that one sharp shshshshsh remain suspended in the air long after the
hand stopped.</span><span style="font-family: inherit;">
</span><span title="Takvi trenuci najcesce se javljaju u jesen.">Such events
usually occur in the fall. </span><span title="Tada dani postaju kraci, jutra siva i ogoljela, nestaje sarene carolije predivnih ljetnih predvecerja iu ljudima se javljaju teski koraci, teske misli.">And
the days get shorter, the morning is gray and stark, colorful spells of a
beautiful summer eve is gone and people appear with a heavy footsteps, heavy
thoughts.<o:p></o:p></span></span></span></em><span style="color: #20124d;"></span></div>
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Tada je nabolje urediti svoj skromni dom prikladno miru koji se cuti. Pospremiti snjezno bijele skoljke koje bi nas mogle podsjetiti na ono sto vise nije, i okrenuti se sa veseljem toplim tonovima pristigle jeseni. Vrijeme je da se izvade meki pokrivaci, nabrzinu pospremljene svijece i treperave lampice. Vrijeme je da se iz omiljenog cajnika siri miris teskog, crnog caja koji poziva na lutanja magicnim putevima dugih zimskih noci.</div>
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<em><span style="color: #073763;"><span style="font-family: inherit;"><span lang="EN" style="font-size: 11pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">The best cure is to decorate
you modest home by the peace that you desire.
</span><span title="Tada je nabolje urediti svoj skromni dom prikladno miru koji se cuti.">Save
a snowy white shells that might remind us of what we no longer have, and turn
to the warm tones of arrived autumn. </span><span title="Vrijeme je da se izvade meki pokrivaci, nabrzinu pospremljene svijece i treperave lampice.">Time
to pull out the soft blanket, candles and trebly <span style="mso-spacerun: yes;"> </span>lights. </span></span></span></em><span title="Vrijeme je da se iz omiljenog cajnika siri miris teskog, crnog caja koji poziva na lutanja magicnim putevima dugih zimskih noci."><span style="color: #073763; font-family: inherit;"><em><span style="color: #073763; font-family: inherit;">It's
time to get out your favorite teapot that smells of heavy, black tea, that
invites you to hit the magical roads of the long winter</span> nights.</em></span>
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</span><span title="U tim posebnim trenucima potrebno je zadovoljiti sva cula."></span></div>
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U tim posebnim trenucima potrebno je zadovoljiti sva cula. Mene jesen uvijek iznova odvede na putovanje <a href="http://www.youtube.com/watch?v=bZtIRNQQpxM">mokrim ulicama Zagreba</a> , i tada .... carolijom obavijem osmijeh, zatvorim kovceg srebrnim katancem i odlutam na pocetak. </div>
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<span lang="EN" style="font-size: 11pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><em><span style="color: #073763; font-family: inherit;">In these special moments,
it is necessary to satisfy all the senses. The fall always takes me on a </span><a href="http://www.youtube.com/watch?v=bZtIRNQQpxM"><span style="color: #073763; font-family: inherit;">journey</span></a><span style="color: #073763; font-family: inherit;"> to the wet streets of Zagreb, and then .... </span></em></span><span title="carolijom obavijem osmijeh, zatvorim kovceg srebrnim katancem i odlutam na pocetak."><span style="color: #073763; font-family: inherit;"><em><span style="color: #073763; font-family: inherit;">I
disguise my smile with magic, <span style="mso-spacerun: yes;"> </span>I close my
suitcase with a silver padlock and I wander off to the beginning.</span>
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</span><span title="Kratko kucanje na vratima i zvuk koraka na drvenom podu."></span><br />
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Kratko kucanje na vratima i zvuk koraka na drvenom podu. </div>
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- " Dobro vece, udji brzo, sjedi, odmah cu.....!" - i nestade u mirisu djumbira i melise ....</div>
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Vrijeme je carolije, sakrivenih osmjeha i nikad naglas izrecenih zelja. Vrijeme je zapisa na pozutjelom papiru savijenog 7 puta. Okusa dugih, kisnih noci i zvuka poslijednjeg tramvaja za Savu.</div>
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Sa stola lijevo tanani trag dima, sa stola desno veseli plam svijece. U kotlicu vriju dunje, vino i tko zna jos sto. Ne pitam. U zraku zvonki smijeh i zvuk ciganske violine ...</div>
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- "Otvori prozor, otvori prozor - vrijeme je!!!!...." - i prospe se carobni prah po vremenskoj stazi, i zastanu ljudi i stade kisa. Ja stojim pred ulazom, dlanovi mi prepuni tvog svijeta, pokisla do koze, a u dusi mir.</div>
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- "Dobro mi dosla....u jesen mog zivota. Udji i ostani...!" - lagani naklon i neuspjesno sakriven mjesec u oku...</div>
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I rusi se svijet od karata na pragu tvoga doma....</div>
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<em><span style="color: #073763;"><span style="font-family: inherit;"><span lang="EN" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: EN;"><span style="color: #073763;"><span style="font-family: inherit;">Short knock on the</span> </span><span style="color: #073763; font-family: inherit;">door and the sound of
footsteps on the wooden floor.</span>
</span><span title="- " Dobro vece, udji brzo, sjedi, odmah cu.....!"">-
"Good evening, enter quickly, sit, I'll will come <span style="mso-spacerun: yes;"> </span>....." </span></span></span></em><em><span style="color: #073763;"><span style="font-family: inherit;"><span title="- i nestade u mirisu djumbira i melise ...."><span style="font-family: inherit;">- And she was gone in the
aroma of <span style="mso-spacerun: yes;"> </span>ginger and lemon balm ....<br />
</span>
</span><span title="Vrijeme je carolije, sakrivenih osmjeha i nikad naglas izrecenih zelja.">It
is time of magic, hidden smiles and never loudly pronounced desires. </span></span></span></em><em><span style="color: #073763;"><span style="font-family: inherit;"><span title="Vrijeme je zapisa na pozutjelom papiru savijenog 7 puta.">It's time of a
inscription written on the yellowed paper and folded 7 times. It is time of
long flavors, rainy nights and the sounds of the last tram that goes to river
Sava.<br />
</span><span title="Sa stola lijevo tanani trag dima, sa stola desno veseli plam svijece.">From
the table to the left the tiny trail of smoke, from the table to the right
cheerful flame of candle. </span><span title="U kotlicu vriju dunje, vino i tko zna jos sto.">In the cauldron boiling
quince, wine and who knows yet what. </span><span title="Ne pitam.">Do not ask.
</span></span></span></em><em><span style="color: #073763;"><span style="font-family: inherit;"><span title="U zraku zvonki smijeh i zvuk ciganske violine ...">In the
air reverberant sound of laughter and gypsy violins ...<br />
<br />
</span><span title="- "Otvori prozor, otvori prozor - vrijeme je!!!!...."">-
"Open the window, open the window - it's time!! ...." </span><span title="- i prospe se carobni prah po vremenskoj stazi, i zastanu ljudi i stade kisa.">-
And the magic powder has been spelt per track timeline, and people are
motionless and the rain stopped. </span><o:p></o:p></span></span></em></div>
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</span></em><span title="Ja stojim pred ulazom, dlanovi mi prepuni tvog svijeta, pokisla do koze, au dusi mir."><em><span style="color: #073763; font-family: inherit;">
</span></em></span></div>
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<em><span style="color: #073763;"><span style="font-family: inherit;"><span lang="EN" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: EN;"><span style="color: #073763;"><span style="font-family: inherit;">I'm standing on your doorstep, palms full your
world, soaked to the skin, with peace in my soul.</span></span>
<br />
</span><span title="- "Dobro mi dosla....u jesen mog zivota. Udji i ostani...!"">-
"You're very welcome .... in the autumn of my life. Come and stay
..." </span></span></span></em><em><span style="color: #073763;"><span style="font-family: inherit;"><span title="- lagani naklon i neuspjesno sakriven mjesec u oku...">- A slight bow
and unsuccessfully hidden Moon that reflects in your eye ...<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span><span lang="EN-US" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: EN-US;"><o:p></o:p></span></span></span></em></div>
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</span></em><span lang="EN" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><em><span style="color: #073763; font-family: inherit;">And
the world of cards collapse on the doorstep of your home...<br style="mso-special-character: line-break;" />
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Osim carobnog kotlica, najlijepseg osmjeha i dzaka punog ljubavi , <span style="color: red;"><strong><em>za kompot od dunja i dzumbira</em></strong></span> biti ce vam potrebno i: </div>
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<em><span style="font-family: inherit;"><span style="color: #073763;"><span class="hps">Besides the</span> <span class="hps">magical</span> <span class="hps">cauldron</span>, <span class="hps">most beautiful</span> <span class="hps">smile and</span> sack full of love <span class="hps">for</span> <span style="color: red;"><strong><span class="hps">a compote of</span> <span class="hps">quince and</span> <span class="hps">ginger</span> </strong></span><span class="hps">will be required</span> as follows<span class="hps">:</span> </span></span></em></div>
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750 ml bijelog vina </div>
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400 ml vode</div>
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300 gr secera</div>
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svijezi dzumbir (oko 5 cm)</div>
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1 kg oguljenih i ociscenih dunja</div>
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1 jusna zlica limunovog soka</div>
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1 stapic cimeta</div>
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Vino,secer, na trake narezani dzumbir i cimet staviti u lonac da zakipi. Nakon sto se secer otopi dodati na kriske narezane dunje. Kuhati dok dunje potpuno ne omeksaju. Ako je potrebno dodati jos vode. Kada su dunje omeksale, prebaciti ih u drugu posudu, a tekucinu ostaviti jos malo da kipi. Naposlijetku izvaditi dzumbir i dodati sok od limuna. Preliti dunje sirupom. Moze se jesti toplo ili hladno, a u frizideru prezivljava do 2 tjedna (a mozda i dulje....)</div>
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<em><span style="color: #073763;"><span class="hps">750</span> <span class="hps">ml</span> <span class="hps">white wine</span><br /><span class="hps">400</span> <span class="hps">ml of water</span><br /><span class="hps">300</span> <span class="hps">grams</span> <span class="hps">of sugar</span><br /><span class="hps">fresh</span> <span class="hps">ginger</span> <span class="hps">(about</span> <span class="hps">5</span> <span class="hps">cm)</span><br /><span class="hps">1</span> <span class="hps">kg</span> <span class="hps">peeled</span> <span class="hps">and cleaned</span> <span class="hps">quince</span><br /><span class="hps">1 tablespoon</span> <span class="hps">lemon</span> <span class="hps">juice</span><br /><span class="hps">1</span> <span class="hps">cinnamon stick</span></span></em></div>
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<span style="color: #073763;"><em><span class="hps">Wine,</span> <span class="hps">sugar, sliced </span><span class="hps">ginger</span> <span class="hps">and cinnamon</span> <span class="hps">stick put</span> <span class="hps">in a pot</span> <span class="hps">to boil</span>. <span class="hps">After the</span> <span class="hps">sugar</span> <span class="hps">has melted</span> <span class="hps">add</span> <span class="hps">the</span> <span class="hps">sliced</span> <span class="hps">quince</span> <span class="hps">slices</span>. <span style="color: #073763;">Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes. </span><span class="hps"><span style="color: #073763;">Cook</span> until the</span> <span class="hps">quince</span> <span class="hps">is completely</span> <span class="hps">soft.</span> <span class="hps">If necessary add</span> <span class="hps">more water</span>. <span class="hps">When</span> <span class="hps">quinces are</span> <span class="hps">soggy,</span> <span class="hps">transfer them</span> to a bowl. <span style="color: #073763;">Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces.</span><span style="color: #073763;"> <span class="hps">It can</span> <span class="hps">be eaten</span></span> <span class="hps">hot or</span> <span class="hps">cold,</span> <span class="hps">in</span> <span class="hps">the refrigerator</span> <span class="hps">up to</span> <span class="hps">2 weeks</span> <span class="hps">survives</span> <span class="hps atn">(</span>and maybe <span class="hps">more</span> <span class="hps">....).</span></em></span><br />
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lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com8tag:blogger.com,1999:blog-1769673723578036701.post-83240436115080675012012-09-26T12:29:00.000-07:002012-10-09T23:33:43.567-07:00Put u nepoznato, Alentejo i portugalski gaspacho<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjhlO_IkkJw59Am2vcvz_yrNyaP2AJmXEzh93Fx35BCy7oJRgoGlgaIp_XRS9z0Iu88u1v0jFnEmTh4Ipi7ynDHxZzQg2HSK42OkqHAVGPtBnf8mLDKX2leAG60h5Lo6XXbvfkejd5i60/s1600/1-CRATO+20126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjhlO_IkkJw59Am2vcvz_yrNyaP2AJmXEzh93Fx35BCy7oJRgoGlgaIp_XRS9z0Iu88u1v0jFnEmTh4Ipi7ynDHxZzQg2HSK42OkqHAVGPtBnf8mLDKX2leAG60h5Lo6XXbvfkejd5i60/s640/1-CRATO+20126.jpg" width="640" /></a></div>
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Ponekad je potrebno krenuti u nepoznato. Sici sa sigurne, svakodnevne auto ceste i zaputiti se prosaranim putevima koji pocesto zazivaju Rimljane. Ukoliko se vozeci kroz zivot opredijelite za sigurnost auto ceste, propustiti cete hladovinu stabala, cistocu sakrivenih rijecnih tokova i tisinu koju remeti zujanje debelih pcela. Da, slazem se, autocesta jeste brza, udobnija....ali ipak, nisu li najbolje stvari u zivotu, ujedno i besplatne?</div>
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Sa zalutale radio stanice cuje se prigodna muzika, tjerajuci osmjeh na lica i odjednom uglas zaori se pjesma....<a href="http://www.youtube.com/watch?v=1TD_pSeNelU"><em>And I can't wait to get on the road again, On the road again</em></a><em> . </em>Kao da smo u nekom drugom filmu, drugom zivotu, toliko udaljenom od svakodnevnice i glupih, preglupih problema, koje nam namecu drugi i svakodneva "vazna" geo - politicko - ekonomska predavanja. Osjecam da ce ovo biti poslijednje ljetno putovanje. Stoga valja se opustiti i pratiti vijugavu cestu, tek povremeno povjeriti jesmo li na pravom putu. Ne nosim modernu tehnologiju, samo stampani papir.</div>
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Kada se krene ka unutrasnjosti Portugala, nacionalnom cestom N119, ulazi se u zonu divljih bikova, maslina, hrasta plutnjaka i vrucine...one prave, istinske koja zaustavlja dah i tjera ljude da se zavuku u tisinu i hlad svojih domova. Svaki gradic prica svoju povijesnu pricu, dok uske ulicice pletu labirint u cijem se sredistu uvijek nalazi - dvorac.</div>
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Ovdje su rijetke terase i otvoreni kafici, suncobrani i stolice sa kusinima. U ljetnim mjesecima podnevna temperatura cesto prelazi 38-40C, stoga citanje dnevnih novina u hladovini stoljetne palace ili crkve samo do 10 sati ujutro.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwvP26VWHFdWHtw95JnUfPiC_imN1U1dg5QYC0wXB6nZG1IDa5eixvVZkdQjn0mhY1S7JuqgMmR_7m5F0D5y7RpCUZCCjB2R52d1quNzm7J9SN6TL8UsxcCLJJLWDoYcK2vnn0AgHOkmm/s1600/1-CRATO+20121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwvP26VWHFdWHtw95JnUfPiC_imN1U1dg5QYC0wXB6nZG1IDa5eixvVZkdQjn0mhY1S7JuqgMmR_7m5F0D5y7RpCUZCCjB2R52d1quNzm7J9SN6TL8UsxcCLJJLWDoYcK2vnn0AgHOkmm/s640/1-CRATO+20121.jpg" width="640" /></a></div>
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Krenuli smo u Crato. Mjesto blizu granice sa Spanjolskom, poznato po ljetnom muzickom festivalu i navodno sajmu gastronomije. Kazem navodno jer upravo smo na taj famozni sajam i krenuli....No, poljubismo zatvorena vrata jer - ona se otvaraju u 18 sati popodne, a sada je 11 sati ujutro. Cekanje na plus 36C ne dolazi u obzir, kao ni sklanjanje u neki primjereni prostor, jer takav ne postoji. Vijece staraca je odlucilo: lagana setnja po okolici, pronaci nesto za rucak, i o ostalom cemo kad za to dodje vrijeme.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoa562g8cNQdIgu3MUDX1oyiQ94F_pIX7AuLXOUWzOsuaeH2Xh9kw1Ryk_27TW9p_tNkxIbA5sr6DwYseBnVUlW9zrQq-e1rdMLmz9YK5QQewsEKZKLTNdSY1UNi8hInn05MRJdDs_ESC/s1600/1-CRATO+20127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpoa562g8cNQdIgu3MUDX1oyiQ94F_pIX7AuLXOUWzOsuaeH2Xh9kw1Ryk_27TW9p_tNkxIbA5sr6DwYseBnVUlW9zrQq-e1rdMLmz9YK5QQewsEKZKLTNdSY1UNi8hInn05MRJdDs_ESC/s640/1-CRATO+20127.jpg" width="640" /></a></div>
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Crato je nastao prije 2.500 godina, osnovali su ga Kartazani, kroz njegove ulice prosli Alani, Vizigoti, Mauri, Rimljani. Rusilo se, pa ponovo gradilo. Danas Crato - spava. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_8Crp_TRo_IRdES0mMOISDA9ER3EHoet8jysfl9_RbACaBFJY6QuS1evDITknP2b0uxJFwH6ZiXPalP219e8aWnttfT8Syxqn_zSyOZVR_lRezyasjjXYGyjcxO7ycNu_xBVclpwNHBa/s1600/1-CRATO+20128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_8Crp_TRo_IRdES0mMOISDA9ER3EHoet8jysfl9_RbACaBFJY6QuS1evDITknP2b0uxJFwH6ZiXPalP219e8aWnttfT8Syxqn_zSyOZVR_lRezyasjjXYGyjcxO7ycNu_xBVclpwNHBa/s640/1-CRATO+20128.jpg" width="640" /></a></div>
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Na glavnom trgu - pelorinho (pelorinjo), kameni vertikalni stup, koji se u davnoj proslosti koristio pri javnom kaznjavanju kriminalnog miljea. Danas, diljem Portugala pelorinho stoji kao podsjetnik na neka druga vremena, kada su se lopovi - kaznjavali. Kratka setnja do centra, nabrojali smo desetak ljudi. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAyIPC2lqHT4lGWz2A4JTGyEjJyDl8iJz2pU3apyA8Kz_m7YcsTLId0mwIkBMyOX-qimnwLMbVB9J-lecAVdgRjNGR1xMBKl8K8lBtqSX200Msd8g3eMVcoUaQl0_G2-TgOh4GF84mAO-/s1600/1-CRATO+20129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAyIPC2lqHT4lGWz2A4JTGyEjJyDl8iJz2pU3apyA8Kz_m7YcsTLId0mwIkBMyOX-qimnwLMbVB9J-lecAVdgRjNGR1xMBKl8K8lBtqSX200Msd8g3eMVcoUaQl0_G2-TgOh4GF84mAO-/s640/1-CRATO+20129.jpg" width="640" /></a></div>
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Kuce zbijene jedna do druge, podsjecaju na kulisu nekog crtanog filma. Sve u bijelo zutoj kombinaciji. Tek u drugom selu - otkrih ovaj plavo ukraseni prozor. Nesto podalje zatvorena vrata cudnovate prodavaonice tanjura. Vrijeme je rucka, pardon, vratite se poslije pet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSp6tOtezK1oNdFu3bRgMFUSWWey989zYtaOXj4er5nIUGoOaTMN28Nbrg2PFN1hp8KJZvDA4MSSviHLSwkISsW08J1KHOlsRGO9kTgE-Ns51hFDOWBH3MZ5Ha72L_3FsAuJskIoSKLKv/s1600/1-CRATO+201210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSp6tOtezK1oNdFu3bRgMFUSWWey989zYtaOXj4er5nIUGoOaTMN28Nbrg2PFN1hp8KJZvDA4MSSviHLSwkISsW08J1KHOlsRGO9kTgE-Ns51hFDOWBH3MZ5Ha72L_3FsAuJskIoSKLKv/s640/1-CRATO+201210.jpg" width="640" /></a></div>
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Pronasli smo otvoreni restoran. Prepun ljudi, kao da i nije kriza. Neugledan ulaz, skriva veliki prostor i zamor, zveket casa i tanjura. Naci ce se mjesto i za nas. Probah ljetnu hladnu juhu i prosetah vrtom iza restorana. Iznenadjena prostorom. Lijepo je biti na selu. Dobro dosli u Flor da Rosa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60wa9BWLrD8ud4Q_PTu251WN6HlTDnfyAMpWf6SS8JNK8rlQfTZBIAajRiIakV9ailYrswuP3qd3ArMR7defxudQm9hkBnp7wngvysoWwZEX_-cZKEb3Fb61fB2SGG4Wi_4NurjyWAZe-/s1600/1-CRATO+201213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60wa9BWLrD8ud4Q_PTu251WN6HlTDnfyAMpWf6SS8JNK8rlQfTZBIAajRiIakV9ailYrswuP3qd3ArMR7defxudQm9hkBnp7wngvysoWwZEX_-cZKEb3Fb61fB2SGG4Wi_4NurjyWAZe-/s640/1-CRATO+201213.jpg" width="452" /></a></div>
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Red rajcica, red grozdja, pa malo paprika i ljutih, malih, crvenih papricica. Iza otskrinutih vrata, iz zemlje izviruju glavice kupusa, salate i kelja. Sa druge strane omanjeg zidica - bazen, ugodan trosjed i disko kugla. Mogu zamisliti kako su ugodne ljetne noci, toliko daleko od buke grada, nervoznih vozaca i bljestave ulicne rasvjete. Zamisljam kako je zvjezdano alentejansko nebo. Kako mirise zemlja i kako su glasni probudjeni cvrci. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3cMSIrj894t2EdsndSizHotZDU8Iq_glP8jHvqwm0EcNdcDguWkcOYs8jbP7DRQOcCcbQazlMPygHhXcCFIRLWeAzP4Cv_KSRXpa3OyYZQqnXVedjI5tacZqY9n-bsjtux-5ZHYwqIlz/s1600/1-CRATO+201211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3cMSIrj894t2EdsndSizHotZDU8Iq_glP8jHvqwm0EcNdcDguWkcOYs8jbP7DRQOcCcbQazlMPygHhXcCFIRLWeAzP4Cv_KSRXpa3OyYZQqnXVedjI5tacZqY9n-bsjtux-5ZHYwqIlz/s640/1-CRATO+201211.jpg" width="640" /></a></div>
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Iako nam je jesen polako zakucala na vrata, odlucila sam staviti ovu ljetnu - hladnu juhu, kao moj doprinos ovomjesecnoj igrici<a href="http://kuvarigrice.blogspot.pt/2008/11/ajme-koliko-nas-je-pravila.html"> "Ajme, koliko nas je...",</a> jer je napravljena od rajcice, koja je zahvaljujuci <a href="http://cake-cookie-pie.blogspot.pt/2012/09/ajme-koliko-nas-je-tema-za-rujan-2012.html">Tamari </a>- zvijezda ovog mjeseca. Dakle, ovo je <span style="color: red;"><em><strong>Gaspacho Alentejano</strong></em></span> - hladna juha, koja podsjeca na salatu.</div>
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<span style="color: #073763;"><em><span class="hps">So this is</span> <strong><span style="color: red;"><span class="hps">Gaspacho</span> <span class="hps">Alentejano</span></span></strong> <span class="hps">-</span> traditional <span class="hps">cold soup from Alentejo, it taste like salad, but it's a - soup!</span></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2IDnrNcgNUxwnhKl131fKb83scW9UhxUGelOj0xuIikWvvHJhD0WpbV09DFQo9u2uF7tUM9ipEVJjNJyYjFKbxnJG4LgshLEzJ51RjjHj384PG37xW2WQtUwLTjZMYo5aNGlKt9EW7K1f/s1600/1-IMG_8357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2IDnrNcgNUxwnhKl131fKb83scW9UhxUGelOj0xuIikWvvHJhD0WpbV09DFQo9u2uF7tUM9ipEVJjNJyYjFKbxnJG4LgshLEzJ51RjjHj384PG37xW2WQtUwLTjZMYo5aNGlKt9EW7K1f/s640/1-IMG_8357.JPG" width="426" /></a></div>
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Potrebno je:<br />
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4 zrela paradajza/rajcice
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1 paprika zelena
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1 paprika crvena </div>
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5 cesnja cesnjaka sitno nasjeckana </div>
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1 svijezi krastavac </div>
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50 ml maslinovog ulja </div>
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4 jusne zlice vinskog octa</div>
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250 g tankih snita jucerasnjeg kruha </div>
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1,5 l vrlo hladne vode </div>
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1 cajna zlica suhog origana</div>
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sol po ukusu</div>
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masline</div>
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Povrce nasitno narezati i dodati maslinovo ulje, sol, papar i ocat. Preliti sa hladnom vodom i dodati origano. Juhu je najbolje ostaviti nekoliko sati u hladnjaku. Prije posluzivanja u tanjur narezati komadice kruha. Bitno je da kruh ne bude neki koji se nakon jednog dana mrvi, nego neki kompaktniji, onako reklo bi se seljacki. Ova juha odlicno pase kada je vani + 100C.</div>
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<span style="color: #073763;"><em><span class="hps">4</span> fresh <span class="hps">tomatoes</span><br /><span class="hps">1</span> <span class="hps">green pepper</span><br /><span class="hps">1</span> <span class="hps">red</span> <span class="hps">pepper</span><br /><span class="hps">5</span> <span class="hps">garlic cloves</span> <span class="hps">finely</span> <span class="hps">chopped</span><br /><span class="hps">1</span> fresh <span class="hps">cucumber</span> <br /><span class="hps">50</span> <span class="hps">ml</span> <span class="hps">olive</span> <span class="hps">oil</span><br /><span class="hps">4</span> <span class="hps">tablespoons</span> <span class="hps">vinegar</span><br /> <br /><span class="hps">250</span> <span class="hps">g</span> <span class="hps">thin</span> <span class="hps">slices</span> <span class="hps">of yesterday's bread</span><br /><span class="hps">1.5 liters of</span> <span class="hps">very cold</span> <span class="hps">water</span><br /><span class="hps">1</span> <span class="hps">teaspoon</span> <span class="hps">dried oregano</span><br /> <br /><span class="hps">salt</span> <span class="hps">to taste</span><br /><span class="hps">olives</span></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OXsR-oXIgPW2xDt7RanTMIh56zSojMMDNnPb8VO1wPl7LRB0WcXH2fqs4P69P-0AZ55bALv9FSIHkqZAVsokdk3PvvZA19GRsizKm23VrqgFMMH9fROFcriwzDQMAKK8Oap5Ua1EALgD/s1600/1-IMG_8370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OXsR-oXIgPW2xDt7RanTMIh56zSojMMDNnPb8VO1wPl7LRB0WcXH2fqs4P69P-0AZ55bALv9FSIHkqZAVsokdk3PvvZA19GRsizKm23VrqgFMMH9fROFcriwzDQMAKK8Oap5Ua1EALgD/s640/1-IMG_8370.JPG" width="426" /></a></div>
<br />lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com15tag:blogger.com,1999:blog-1769673723578036701.post-55511155364710542252012-09-20T00:52:00.001-07:002012-09-20T00:53:21.612-07:00Food fotografija dio 2. <br />
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Posto vam se svidio dio 1., odlucih da napravim odmah (dok mi je atmosfera) i dio 2. , te sa svekolikim pucanstvom podijelim jos neke metode i trikove koje koristim u fotografiranju. Osim sto ganjam sjene po stanu i okrecem rolete na sve strane koristim i slijedece:</div>
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<span style="color: red;"><strong>Rekvizit br. 1</strong></span> koji mi je cesto u pomoci, a narocito kada vise nemam direktnog sunca u tanjuru, jeste aluminijska folija iz auta - ono sto stavimo sa unutarnje strane na prednje staklo, da nam sunce ne udara u auto. To kod Kineza kosta 1 euro i odlicna je stvar za podizanje razine svijetla pri slikanju.<br />
Ako nemate tripod, nego fotografirate iz ruke, i niste skloni akrobacijama - morate imati pomagaca koji ce vam pridrzati foliju. </div>
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<span style="color: red;"><strong>Rekvizit br. 2</strong></span> je bijelo platno za slikanje velicine 60x50 cm, kojim ublazavam sivilo ako slikam unutra - jer vani pada kisa. Rijetko mi se svidjaju takve slike, al dobro je imati i to. Ako imate dvije, neka jedna bude bijela, a preko druge mozete nalijepiti neki zlatni materijal (papir, tkaninu - bitno je da reflektira svijetlo, znaci ne nesto mat). Ta zlatna varijanta daje toplinu fotografiji.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCZZltK5pXsosCOCwXhQ-muhY3URYS1CgHFt9Du1a5p2NaeifiBXzXFvs6tW_lfAbnIGH3ux83gh0dpXXEyqwGi_HvIaDLFvOsaHJfEXoRV35HShmud6AwDM_Ccwx8krN6XctbbKL1CTm/s1600/IMG_1971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCZZltK5pXsosCOCwXhQ-muhY3URYS1CgHFt9Du1a5p2NaeifiBXzXFvs6tW_lfAbnIGH3ux83gh0dpXXEyqwGi_HvIaDLFvOsaHJfEXoRV35HShmud6AwDM_Ccwx8krN6XctbbKL1CTm/s640/IMG_1971.JPG" width="425" /></a></div>
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<span style="color: red;"><strong>Rekvizit br. 3</strong></span> je samostojece ogledalo iz kupaone, koje mi sluzi za reflektiranje na manjoj plohi. Recimo ako slikam neke bobice i zelim da mi refleks na jednom dijelu bude pojacan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVpOvhkOaLMLSJOi5GsnIBldummF4GEv0B_dqKIAJi9vgrFNl-JUGSbjjHjbAFfKUuR2_G8v04-Yy0Nxx1NhDwdDvwxyx_WZ1hbNpSiVYbwktYyeLUwYCm6SqV_Ur2KIgOCAEREwwf2ig/s1600/1-IMG_5650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVpOvhkOaLMLSJOi5GsnIBldummF4GEv0B_dqKIAJi9vgrFNl-JUGSbjjHjbAFfKUuR2_G8v04-Yy0Nxx1NhDwdDvwxyx_WZ1hbNpSiVYbwktYyeLUwYCm6SqV_Ur2KIgOCAEREwwf2ig/s640/1-IMG_5650.JPG" width="425" /></a></div>
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<strong><span style="color: red;">Rekviziti br. 3 i 4</span></strong> zahtjevaju malo vise rada i spretnosti, pa vam stoga stavljam link kako napraviti <a href="http://www.youtube.com/watch?v=--wO67tpj8I">lightbox</a> kod kuce. Ja imam bijeli - veci i crni - manji box. Bijeli koristim kada zelim fotografirati neki proizvod, predmet u bijelom okruzenju i pritom maximalno naglasiti kvalitetu proizvoda, te pritom izbijeci ostre sjene. <br />
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Crni koristim kada zelim naglasiti igru sjene i svijetla ili jednostavno smjestiti proizvod u tamno okruzenje. Reflektore nemam, ja stavim box na suncevo svijetlo i onda okrecem kako mi pase. U slucaju da zelim povecati svijetlost samo sa jedne strane koristim jacu dzepnu lampu. Crni kao sto vidite ima samo jedno stranu otvorenu + manji otvor sa poklopcem sa druge strane u koju ili smjestite objektiv, ili ako slikate sa prednje strane - snop svijetla.<br />
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I to bi bilo sve za sada. Nadam se da sam vam dala jos neke ideje kojima cete biti zadovoljni i poboljsati svoje fotografije. Zelim vam ugodan tjedan, a onima koji se nalaze u nekoj zivotnoj kuhinji -<a href="http://www.youtube.com/watch?v=4ADh8Fs3YdU&list=FLy3mhHX458na-vwd7hjhYaA&index=2&feature=plpp_video"> muzicka za kraj, uz najbolje zelje!</a></div>
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lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com15tag:blogger.com,1999:blog-1769673723578036701.post-5650921775782947412012-09-17T16:21:00.001-07:002012-09-17T23:16:31.325-07:00Kud svi - tu i ja - food fotografija ili kako ostaviti sramotu na putu...<br />
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U draft-u mi stoji tekst na ovu temu vec godinu dana, no nikako da mi legne momenat za objavljivanje. Sto bi moja mama rekla - nije mi atmosfera bila. Eto sad je lego.</div>
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Nakon sto su Tihana i DG, objavile postove sa svojim utiscima, iskustvima i preporukama za food blogere, evo ja im se pridruzujem u temi, no s drugacijom poantom i mojim iskustvom.</div>
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Da krenemo od pocetka. Moj prvi susret sa food fotografijom bio je prije 5-6 godina, preko Flickr-a. Otkrila sam foto galeriju <a href="http://www.latartinegourmande.com/">La tartine gourmande</a>, koja je u to vrijeme bila puno drugacija nego sto je danas - imala je relativno manji broj fotografija, i gledajuci iz danasnje perspektive B.P. je tek zapocinjala svoje food carstvo. Uglavnom, tu sam se zaljubila u food fotografiju i provodila sate proucavajuci njene boje, podloge, props-e, svijetlo....Ubrzo sam shvatila da sa tadasnjim dzepnim fotoaparatom necu daleko dogurati. </div>
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<em><strong><span style="color: red;">Lekcija br. 1</span></strong></em> - ukoliko se zelis baviti iole ozbiljnije fotografijom, ne mozes racunati sa prastarim, dzepnim Sony fotoaparatom. Mora se imati barem minimalni kvalitetni zoom.</div>
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Za cijelo to vrijeme uporno sam istrazivala stranice poluprofesionalnih i profesionalnih food fotografa, primjecujuci uvijek nesto novo na njihovim stranicama. Jos uvijek nakon kupovine nekog stranog food casopisa trazim imena fotografa i guglam njihove stranice. Nakon nekoliko godina shvatila sam da me vise privlaci makro fotografija sa dramaticnim kontrastima (nesto tipa starih holandskih majstora) nego tip fotografije B.P. Ustvari ja sam se osjecala senzibilnijom u stvaranju dramaticne igre svijetla i sjene, nego u samom rasporedjivanju zdjelica i hrane. Priznajem da se jos danas gubim u ovom poslijednjem. Jednostavno ne osjecam tu kompoziciju kao neku gdje hvatam sjene po stanu. </div>
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<em>(Ova je fotografija, kao i ona prva, nastala pri zadnjim zrakama sunca, na kuhinjskom podu. Sjedeci na podu, lijevom nogom, pardon, noznim prstima pridrzavam papir da se ne preklopi, lijevom rukom sipkam secer, a u desnom fotoaprat. I naravno da mi nije uspijelo od prve, niti je ovo jedina fotografija, koja je izasla iz te akrobacije)</em></div>
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<strong><em><span style="color: red;">Lekcija br.2</span></em></strong> - uvijek treba istrazivati profesionalne stranice i ne izgubiti entuzijazam pred profi opremom koju cesto ti fotografi imaju. Oni svoj proizvod najcesce snimaju u zatvorenoj prostoriji, a vi ako iznesete svoj tanjur na danje svijetlo i podesite ISO, te se poigrate sa obicnim ogledalom koji vam sluzi sminkanje, takodjer mozete stvoriti prekrasne kontraste. Stoga vjezba i samo vjezba. Ucite od najboljih.</div>
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Ovdje su neki od fotografa na cije stranice bijezim kada mi treba inspiracija:</div>
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-<a href="http://francescotonelli.com/#/undefined/MOTION REEL/1/"> Francesco Tonelli</a> <br />
- <a href="http://www.photokitchenfood.com/">Photokichen</a><br />
- <a href="http://johnny-miller.com/#/HOME/ONE/1/">Johnny Miller</a><br />
- <a href="http://www.tarafisher.co.uk/gallery/food/">Tara Fisher</a><br />
- <a href="http://www.annawilliamsphotography.com/#/MAIN-PORTFOLIO/FOOD/1/">Anna Williams</a><br />
-<a href="http://www.loumanna.com/"> Lou Manna </a><br />
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Nakon nekog vremena uhvatila sam samu sebe kako manicno obilazim ducane u potrazi za casama, zdjelicama, tanjurima i pocesto kupovala stvari koje uopce nisam znala kako ukomponirati u pricu. Kupovala bih podloge koje su mi se same po sebi svidjale, a na djelu - corak. Kao kad u ducanu vidite kosulju sa vintage engleskim cvijetnim uzorkom i prekrasan vam je taj uzorak, pa kupite kosulju, dodjete doma i zakljucite da vam stoji ko kravi sedlo. Jer uzorak je divno crvenkastog tona, taman da se tuce sa tonom vase kose. I tu sam stala na loptu i tjednim razmisljala i analizirala sto ja ustvari hocu i na koji nacin mogu postici to sto zelim. Tada sam uglavnom prestala kupovati, osim ako mi se nesto stvarno jako, jako ne svidi i po mogucnosti bude na snizenju. I pocela sam obilaziti buvljake i gurati nos u kuhinjske ormare uze i dalje obitelji i prijatelja. </div>
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<strong><em><span style="color: red;">Lekcija br.3</span></em></strong> - samo zato sto ste vidjeli lijepu fotografiju sa ludim casama, ne znaci da ce te iste case i kod vas odigrati istu ulogu. Ne deprimirajte se ako zivite u zadnjoj selendri u kojoj nema ni postenog shopping centra, a o dostavi postom iz inozemstva da i ne govorimo. U modi je staro, rustikalno, napuknuto, zahrdjalo...a to cete sigurno pronaci u ropotarnici stare tetke. U svijetu se za takve stvari placa suho zlato - a vi samo trebate odgurnuti podrumska vrata. Iskoristite travu ispred kuce il klupu u parku. </div>
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I tu pocinje dio - ostavljanja sramote na putu. Ja sam kao i velika vecina vas, lijepo odgojena. Zna se sta se pita, gdje se gleda i sta se komentira. I tako su prosle godine ...a ja gledala na cesti ostavljene komade namjestaja i svaki puta mislila - vidi ova stara vrata nocnog ormarica, taman bi mi pasala kao podloga ili vidi ovu staru drvenu kutiju od vina, taman mi ona treba za vilice i zlice. I prolazila bih. Ljuta na svoj osjecaj srama, u nelagodi da suputniku kazem - zaustavi auto pored kontejnera za glomazni otpad. I negdje prije godinu dana, prolazeci pored dijela plaze gdje se pituraju barke, ugledah odbacenu dasku od dna. Bez boje, napukla sva nikakva. E sad je dosta, reko sama sebi. Il sad il nikad. Tu je uslijedio kratak vise monolog nego dijalog u kojem sam ja svog susetaca obavijestila da ja dasku nosim doma jer da to meni treba. I da me bas briga sto cu dasku morati nositi kroz cijelo selo. I da ako hoce - moze pomoc, a ako ne - nikom nista. I stigla daska kuci.</div>
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Tako sam do danas bez imalo srama, stala nebrojeno puta kod kontejnera za glomazni otpad i prekopala daske, puknute mramorne plohe, stakla, drvene ladice...U vrijeme oseke kao pas tragac njuskam plazu u potrazi za zanimljivim teksturama i naplavinama koje je ostavilo more. Cesto se kuci vracam sa nekim oblim crijepom sa kojeg vise alge il komadom drveta koje je stiglo iz zemlje cudesnih predmeta. Vise me nitko i ne pita nista, cak i sami traze sto bi mi moglo koristiti. Najbolje je ipak, kad vase vlastito osmogodisnje celjade, uzurbanim korakom dodje do vas, sa komadom odbacene mreze i pita - mama, jel ti treba ovo za slike?</div>
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<span style="color: red;"><em><strong>Lekcija br.4</strong></em></span> - okanite se srama i istrazite otpad (ne govorim o kontejnerima za smece u koji bacamo kuhinjski otpad, to vam je valjda jasno). U isto vrijeme, objasnite prijateljima i rodbini da vas zanima fotografija i da ako imaju neku zgodnu staru/novu/napuklu stvar, neka je ne bacaju prije nego sto vas obavijeste. Ubrzo cete dozivjeti sitaciju tipa - cuj, nasla sam mjedeni tanjur od cukunbabe, sav je nikakav al se moze urediti - jel ga hoces il da bacim? I onda kada ga primite u ruke....ma kao da prica 1000 prica i bas vam takav treba za fotografiju sa svijeze nabranim gljivama.</div>
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Bez puno filozofije -</div>
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<span style="color: red;"><strong><em>Lekcija br.5 </em></strong></span><span style="color: black;"><em>- </em>nabavite si barem osnovni foto program. Tako cete moci barem poboljsati tonove il kontrast. </span></div>
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-<a href="http://picasa.google.com/intl/hr/"> Picasa 3</a></div>
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Za one naprednije tu je uvijek <a href="http://www.adobe.com/products/photoshop.html">Photoshop</a> il<a href="http://www.adobe.com/products/photoshop-lightroom.html"> Lightroom</a> . </div>
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I to bi bilo to. Od mene. Poanta price jeste - istrazujte, eksperimentirajte, ne dajte se obeshrabriti i <a href="http://www.youtube.com/watch?v=BjwZ_9n4DVE&feature=related">zivite bez srama</a>. Laka vam noc!</div>
lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com28tag:blogger.com,1999:blog-1769673723578036701.post-54256227740109847892012-09-14T05:53:00.001-07:002012-09-14T05:53:43.054-07:00O blagu iskopanom uz put....i salata od tusta i bresaka<div class="separator" style="clear: both; text-align: center;">
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Na mojoj je plazi jos uvijek ljeto. Istina, sa puno manje sarenih suncobrana, koji su do neki dan prekrivali horizont. No jos uvijek se dobro zivi ispod crvenog suncobrana u hladu obliznjeg kafica. Najlijepse je u rano jutro il kasno poslijepodne. Ponajvise kada caruje oseka, i voda se povuce na sredinu korita rijeke. </div>
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Tada setajuci po nepreglednom pjescanom putu, pazljivom skupljacu nemogu promaci tisuce malih skoljki koje je voda u svojem povlacenju ostavila na milost i nemilost teskim ljudskim stopalima. </div>
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Ako se sagnete i rukom odmaknete ostavljene alge, pred vama se prostire citav novi svijet satkan od njeznih skoljaka, puzeva i porculanskih krhotina, koje su nekad bile tanjur, terina il zdjelica.</div>
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Da li su to ostatci od razornog potresa od prije 500 godina, kada je Lisabon prvo sravljen sa zemljom, a kasnije opran u tsunamiju - ne znam, no znam da tako lijepo izledaju u nekom kretivnom izdanju.</div>
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U proteklih smo nekoliko mjeseci sakupili kutiju prepunu porculanskih krhotina, slomljenih ostataka tradicionalnih plocica <a href="http://naputovanju.blogspot.pt/2011/05/o-ukrasnim-plocicamai-bola-de-presunto.html">- azulejo -</a> , kojima odlucih dati novi zivot. U mojem domu jos uvijek caruje ljeto, miris lavande, susenog origana i neki novi detalji, sacinjeni od blaga iskopanog uz put.</div>
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Uz zabacene puteve i posjecene parkove raste <a href="http://en.wikipedia.org/wiki/Portulaca_oleracea">- tust - </a>. Samonikla, korov biljka izrazito ljekovitog svojstva, poznat jos u staroj Kini, a danas zaboravljen- Tust je najbolje koristiti dok jos nije razvio male crne sjemenke, te ga sakupiti negdje van civilizacije gdje nije tretiran kemijskim sredstvima protiv korova. Ukoliko imate slabu probavu - tust je rijesenje za vas!</div>
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Mozete ga jesti sirovog na salatu, ili prokuhanog kao dodatak nekoj krem juhi. U Portugalu se najcesce sprema kao dodatak krem juhi od povrca i to samo njegovi listici.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT_NbsY18YWs22krb3NNx7-qVrtoGx84d6ctnpSWXFDRXUGcpX4p_kb4gNrR04KY2FQgpaXCWKvI7CKzpfmA45nq-gh0U9MA1-XCBT13HQPfYZAUnCH8cPP2LeHzch-Yo1HMdgh49LNb3/s1600/1-IMG_0986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT_NbsY18YWs22krb3NNx7-qVrtoGx84d6ctnpSWXFDRXUGcpX4p_kb4gNrR04KY2FQgpaXCWKvI7CKzpfmA45nq-gh0U9MA1-XCBT13HQPfYZAUnCH8cPP2LeHzch-Yo1HMdgh49LNb3/s640/1-IMG_0986.JPG" width="426" /></a></div>
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Ja sam odlucila napraviti salatu, jer po ovim vrucinama - juha ne dolazi u obzir. Predstavljam vam zvijezdu ovog ljeta - <span style="color: red;"><em><strong>salatu od tusta i bresaka.</strong></em></span></div>
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Potrebno je:<br />
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svezan svijezeg tusta</div>
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mozzarella ili neki drugi svijezi sir</div>
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breskva</div>
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maslinovo ulje</div>
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aceto balsamico ili ocat</div>
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Tust dobro oprati u odstraniti debele dijelove biljke. Breskvu narezati na komadice i dodati sir. Zaciniti mjesavinom maslinovog ulja i octa. Po zelji mozete dodati suseni origano, sjemenke susama ili sl...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzj0gQnbtO9Zqv_ajYX2biprMpvWBwJXauBZopLzJ7fT5HNI-oGSUnRwZJ48_VKy8iKc408dVCkhb5AuyZYqk9gGEjfwJ4y5zLpdty8SKS-Imwk__bxf2WPAn7dLczKRlQ7ciYuajXUOg/s1600/1-IMG_0969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzj0gQnbtO9Zqv_ajYX2biprMpvWBwJXauBZopLzJ7fT5HNI-oGSUnRwZJ48_VKy8iKc408dVCkhb5AuyZYqk9gGEjfwJ4y5zLpdty8SKS-Imwk__bxf2WPAn7dLczKRlQ7ciYuajXUOg/s640/1-IMG_0969.JPG" width="426" /></a></div>
lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com12tag:blogger.com,1999:blog-1769673723578036701.post-23322902777262670132012-09-03T09:26:00.001-07:002012-09-03T09:26:42.621-07:00Tutorial o pripremanju puzeva....i zabavi za fotografa<div class="separator" style="clear: both; text-align: center;">
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Odmah na pocetku, da znate da su za vrijeme snimanja ovog tutorijala svi puzevi - stradali. U loncu.</div>
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Stoga, oni slabog zeluca i jakih emocija mogu preskociti ovaj zabavni post.</div>
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Negdje pocetkom ljetnih mjeseci livade i nisko raslinje prekriju horde puzeva. Malih, ne onih velikih vinogradarskih i oni su glavni gosti gotovo svih portugalskih barova, omanjih restorana i kafica iza ugla tijekom cijelog ljeta. Gosti koji se lijepo sluze uz hladnu pivu i res peceni kruh s maslacem. Na vratima, prozorima i reklamnim panoima pise - <span style="color: red;"><em>HÀ CARAÇOIS</em></span>! Ima se puzeve!</div>
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Ovo je tutorijal o spremanju puzeva kod kuce, ukoliko primjetite da su vam se horde nastanile u vrtu, uz omiljenu gredicu malina il svijeze ofarbani bijeli zidic.</div>
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Kazu da su najbolji marokanski puzevi, no ja vjerujem da ni ovi lokalni ne zaostaju kako svojom velicinom, tako ni okusom. Najcesce puzevi borave na suhim stabljikama, i na dodir izgledaju kao da su mrtvi. Ako ih odlijepite sa stabljike, sa donje strane imaju skorenu koprenu sluzi i otvor kucice zatvoren je nakupinom zemlje, trave i sl. No nedajte zavarati - oni se samo prave!</div>
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Kada se puzevi sakupe, znalci kazu da ih je najbolje ostaviti 3 dana u kutiji bez hrane. Oni ce u kutiji zadrzati suhonjavi izgled. Nakon toga puzeve valja potopiti u cistu vodu i ostaviti da ozive. Nakon kratkog vremena oni pocinju otvarati svoje kucice, cisteci se od sluzi, trava i ostale prljavstine. E tada nastupa vas posao. Potrebno ih je kroz nekoliko voda oprati, ocistiti od svake prljavstine i pritom paziti da ne pobjegnu iz sudopera ili posude u kojoj ih perete</div>
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Ukoliko ste rodjeni pod sretnom zvijezdom i imate nekoga tko ce ovaj odosadni posao obaviti za vas, vi se mozete zabaviti fotografiranjem reanimiranih puzeva, hvatajuci ih pritom po kuhinji. Ukoliko imate i nejacad - evo garantirane zanimacije za sve. Pritom pazite da se nejacad emotivno ne veze za hranu, jer cete u protivnom sve puzeve morati radi mira u kuci i sprijecavanja trauma iz djetinjstva - vratiti u vrt.</div>
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Nakon sto su puzevi dobro oprani i pod prstima vise ne osjecate sluz i pjesak, premjestite ih u lonac sa hladnom vodom i poklopite lonac, na taj nacin izbjeci cete pokusaj egzodusa u zadnji cas.</div>
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Plamen mora biti malen, te zagrijavanje postupno zato da se puzi ne prepadnu nagle topline i ne zavuku u kucice. Ovako polako nadolazeca toplina im godi - kao da su u termama - te oni izlaze iz kucica i tako se shuhaju. Vodu je potrebno dobro posoliti, jer su puzi sami po sebi slatki.</div>
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Nakon cca sat vremena, puzi su kuhani i sad vam je potrebno: * za oko 1.5 kg puzeva<br />
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1 dcl maslinovog ulja</div>
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2 reznja cesnjaka</div>
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1 luk</div>
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1 lovorov list</div>
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strucak persina</div>
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500 gr paradajza</div>
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60 gr pikantne kobasice</div>
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1 jusna zlica suhog origana</div>
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Nakon sto su puzevi kuhani, izvadite ih iz vode i sacuvajte oko 1.5 l vode u kojoj su se kuhali.</div>
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U loncu na maslinovom ulju zazutite luk narezan na kolutove i kobasicu narezanu na cetvrtine. Mjesajte kod ne omeksa i pusti sok. Zatim dodajte narezani paradajz i nastavite mjesati, nakon 5 minuta dodajte lovorov list, persin i sacuvanu vodu od kuhanja, te sol po potrebi. Neka vrije 10 minuta. Na kraju dodajte skuhane puzeve i origano. Ostavite da sve zajedno prokuha 10-tak minuta i voila! </div>
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Jos vam valja isprziti kruh, izvaditi pivu iz frizidera i dodati cackalice kojima cete si pomoci izvaditi eventualno sakrivenog puza. Dobar tek!</div>
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<br />lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com7tag:blogger.com,1999:blog-1769673723578036701.post-34196148235478669932012-08-26T14:48:00.001-07:002012-08-26T14:50:18.497-07:00O lisabonskom sajmu skupljaca prasine...uz hladni Vichyssoise<div class="separator" style="clear: both; text-align: center;">
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Portugalci imaju jednu lijepu rijec kojom ja oznacavam sve skupljace prasine - tralha / tralja po Vuku/. U doslovnom prevodu tralha oznacava stvari/predmete one koji vam vise manje ne trebaju - junk, rekli bi Ameri.</div>
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Ukoliko se nadjete u Lisabonu krajem mjeseca lipnja, obavezno posjetite <strong>Feira Internacional do Artesanato</strong>. Traje oko tjedan dana. Sajam se prostire kroz tri paviljona uz rijeku Tejo, u dijelu grada pod nazivom Expo. To je tamo gdje se 1998. godine odrzavala Svijetska izlozba.</div>
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Da sve u miru pogledate i razgledate, opipate, proberete, te se kvalitetno pocijenkate, treba vama nekoliko sati. Ne bih preporucila da sa sobom vodite muske osobe, osim ako ne posjeduju razvijenu "zensku" stranu, te zive u harmoniji sa istom. U protivnom - riskirate odlazak nakon 2-3 sata, neobavljena posla.</div>
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Na sajmu mozete naci izlagace iz Evrope, Afrike, Azije, Juzne Amerike, Oceanije....Umjetnike, svercere, preprodavace, obrtnike...</div>
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Unazad nekoliko godina, sa doseljenjem velikog broja Rusa i Ukrajinaca, potraznja za SSSR suvenirima dozivjela je svoj procvat. Matruske, ogrlice od jantara, majce sa slikom Lenjina, kalasnjikova il votke, te replike vojne memobilije iz godine u godinu nalaze svoje poklonike.</div>
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Da se ne bi sve svelo na trgovinu, pobrinu se i nadobudni umjetnici - izlagaci, koji pod raznim pokroviteljstvima, tih tjedan dana izlazu svoja djela. Argentina je ove godine imala umjetnika koji izradjuje brodice od odbacenog drveta, sto me podsjetilo na neka djela koje sam imala prilike vidjeti u Hr. Mislim da se radilo o nekom atelieu sa Braca il sl. Nije bitno.</div>
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Oko trgovaca replika asteckog nakita uvijek je guzva. Ukoliko volite zlato, i ne libite se pokazati svoju originalnost - ovdje cete sigurno pronaci nesto za sebe. Nausnice, privjesci, ogrlice, - jednostavne ili u kombinaciji sa poludragim kamenom, za srecu, mir, ljubav.... - mozete platiti i karticom.</div>
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Ukoliko preferirate sljasteci nakit - Indijci su rjesenje za vas! Sarena stakalca, poludrago kamenje ili tek njegove dobre imitacije mame svojim bljestavilom.</div>
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I tako dolazite do dijela gdje svoje rukotvorine izlaze Nepal. Lijepa mandala i sarmantni osmijeh Dalai Lame. Za nekoliko eura, ozbiljni ce crtac kistom ispisati vase ime. Zvoncici, muzika, OHM....</div>
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Do njega - Kinezi. Kvaltetna roba. Ne plasticne kutijice, samponi i ostala tralha koju po kineskim ducanima diljem Evrope mozete pronaci. Ne, ne...ovdje se prodaju lijepe drvene kutijice, svila na metre, orijentalni namjestaj...</div>
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Food blogeri/hedonisti ovdje nalaze i ponesto za sebe. Nozic za maslac, zlicice od sedefastih skoljki zaciniti ce svako iole ozbiljno zavodjenje u dvoje.</div>
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Nepregledno more sljastecih tkanina i prekrivaca, marame i orjentalne torbice, lepeze i toliko male vaze da u njih jedna tratincica stane...i jos svasta....</div>
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Ako vas zabole ledja od hodanja, platite 7 eura i budite u raju 15 minuta. Ako se mozete iskljuciti od radoznale svjetine koja hoda oko vas i blesavo vas promatra. Carobni prsti, carobni dlanovi, carobno koljeno....Laku noc!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42xinsOV9YeDsx6GVmWON3IZcHN7q7KhriIRaad_dmx0QqPQktPvpoV7X0hUUzATo50RlQPd-HiZ0rq3xjwX9jB_r4xRSd5Oyr77q2JGlYwfRO2IKrjEWZIOEhbHlz7u1fLI4BU6sIMhk/s1600/1-IMG_6730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42xinsOV9YeDsx6GVmWON3IZcHN7q7KhriIRaad_dmx0QqPQktPvpoV7X0hUUzATo50RlQPd-HiZ0rq3xjwX9jB_r4xRSd5Oyr77q2JGlYwfRO2IKrjEWZIOEhbHlz7u1fLI4BU6sIMhk/s640/1-IMG_6730.JPG" width="458" /></a></div>
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Kada se probudite prosetajte po paviljonu gdje se predstavljaju domaci obrti i proizvodjaci.<br />
Azori i Madeira uvijek su ovdje sa svojim cipkama i vezenim stoljnjacima. Za zaljubljene romanticni, vezeni <a href="http://naputovanju.blogspot.pt/2010/02/o-rupcicima-i-narandzi.html">rupcici</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2xGBBR8v0NXGGYhuzOE-MhcZw5CPU8CHT0YPlwFXpxFw4fHca4tUnGbdNrpppxzsjXn37pj5-S5uhXJN3pDhRaTM1XY1j6-83Dafws0KsmS6rnxPjZ47dua2yIJYjCRpGDknfwdXnDh-/s1600/1-feira+do+artesanato16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2xGBBR8v0NXGGYhuzOE-MhcZw5CPU8CHT0YPlwFXpxFw4fHca4tUnGbdNrpppxzsjXn37pj5-S5uhXJN3pDhRaTM1XY1j6-83Dafws0KsmS6rnxPjZ47dua2yIJYjCRpGDknfwdXnDh-/s640/1-feira+do+artesanato16.jpg" width="640" /></a></div>
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Kao u transu jedan mladic zbunjujucom brzinom plete stoljnjak. Prebacujuci cunjice jedne preko drugih hipnotizira prolaznike. <a href="http://en.wikipedia.org/wiki/Bobbin_lace">Renda de bilros </a>- tradicionalna je izrada cipke koja se obavlja na tvdom jastuku, a danas sve vise mladih uci ovaj gotovo izumrli zanat. Ne postoji li nesto slicno u Hrvatskoj?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDxdD9UNrxW9MzqmLmfor8tVkjHmLkVL-o4wOy2o1dJPU2ivtI2nHWjsEuj2Pf-6TDUWThGFJdoXPSmin8GkVsmZ1Y5yp0ftxGWGMsHlC915xcXGKg7h99WXXxf5Hy-BdUmts9SPJWXVv/s1600/1-feira+do+artesanato5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDxdD9UNrxW9MzqmLmfor8tVkjHmLkVL-o4wOy2o1dJPU2ivtI2nHWjsEuj2Pf-6TDUWThGFJdoXPSmin8GkVsmZ1Y5yp0ftxGWGMsHlC915xcXGKg7h99WXXxf5Hy-BdUmts9SPJWXVv/s640/1-feira+do+artesanato5.jpg" width="640" /></a></div>
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Naiva, zaboravljeni etnoloski prikazi, muzicari na starim instrumentima, gospodin koji izradjuje kuhace malim nozice - ne dozvoljava slikanje. Jedan za drugim prostori se izmjenjuju. Lica neka ljubazna, neka profesionalno vazna, na nekima jasno pise - "nisam odavde!"</div>
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Na samom pocetku izlozbenog prostora, oprostite sto skacem, nalazi se prostor tradicionalnih slastica. Slatkisi na bazi jaja, badema, graha, slanutka, bundeve, narandje....prekriveni prozirnom zastitom koja ih brani od brzoprstica, uredno poredani stoje i mame - kolaci, minijature, roscici, rolade.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLJOVghZNkX0_QghVyneik56acE16sh-He_ylLYD0m1VuSoUB9FNoi_oNLuPM8x9re9AHIm1sXtXTjuencBGd8gHYGlfaXH4cgVhYIYWOb7XUdfqrninF6YueE8iFSDjJqTyS9-WuBjbr/s1600/1-IMG_6822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLJOVghZNkX0_QghVyneik56acE16sh-He_ylLYD0m1VuSoUB9FNoi_oNLuPM8x9re9AHIm1sXtXTjuencBGd8gHYGlfaXH4cgVhYIYWOb7XUdfqrninF6YueE8iFSDjJqTyS9-WuBjbr/s640/1-IMG_6822.JPG" width="640" /></a></div>
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Do njih, isto tako dobro cuvani ulasteni starinski kuhinjski pribor. Nozici, terine, modli i sto cuda koje nikad nisam vidjela. Misterij na svakom koraku.</div>
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I onda ogladni covjek!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_J8Cx3NymYSmw1lZ2zh7CknLGiaxcneRH_S-xRVBYDBuG8FHPlpOZVj-qiaTBVDMqjt1iaJqw6rOPcGAxzrop7ENvuh7dtqV1wEBsYE_dCaCstvsUnvOpbj6WCMFiZCBiepPXBRQUvTK/s1600/1-IMG_6791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_J8Cx3NymYSmw1lZ2zh7CknLGiaxcneRH_S-xRVBYDBuG8FHPlpOZVj-qiaTBVDMqjt1iaJqw6rOPcGAxzrop7ENvuh7dtqV1wEBsYE_dCaCstvsUnvOpbj6WCMFiZCBiepPXBRQUvTK/s640/1-IMG_6791.JPG" width="426" /></a></div>
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U trecem paviljonu na usluzi stoje regionalne i medjunarodne zalogajnice. Suhomesnati proizvodi, medicari, slasticari, pekari i proizvodjaci likera raznih. Turci sa slasticama iz 1001 noci, Talijani sa cuvenim kolacicima od badema, Egipcani, Brazilci...</div>
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Jeste li za caipirinhu?</div>
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I na kraju - izlozba torti! </div>
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Za povecim stolom vesela gospodja objasnjava osnovne tehnike ukrasivanja. Guzva neopisiva. Idem dalje, ne mogu stajati na jednom mjestu. Bice da je to od kolicine secera koje sam maloprije u sebe sasula.</div>
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Strumfovi, medici, rodjendanske i svadbene torte. Povjesni tipovi i lokalne ljepotice - svi pretoceni u slatku secernu masu. Iako izgledaju fantasticno - ja ipak preferiram konkretnu tortu sa kilom oraha i cokolade, pa onda jos sa nekom kavom na vrhu......mljac!</div>
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I onda padajuci s nogu izlazite i odlazite u toplu noc. Mjesec je pun i na nemirnim valovima ljeska se njegova svijetlost. U rukama vrecice sakrivaju blaga razna....</div>
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U mojim novim turskim zdjelicama, predstavljam vam <a href="http://www.youtube.com/watch?v=bIIL5p7_WKk&feature=related">francusku</a> hladnu juhu - tek toliko da zadrzimo internacionalni duh! Dobar vam tek u ova prevruca ljetna podneva!</div>
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Potrebno je:<br />
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<span class="ingredient"><span class="amount"><span class="value">2 jusne zlice putra (ja sam to odokativno)</span></span><span class="name"> </span></span></div>
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6 poriluka (samo bijeli dio)</div>
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<span class="ingredient">2 srednje velika krumpira </span></div>
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<span class="ingredient"><span class="amount"><span class="value">250</span><span class="type"> ml jusnog temeljca </span></span></span></div>
<div style="text-align: center;">
<span class="ingredient"><span class="amount"><span class="value"> 300 ml vrhnja za kuhanje</span></span><span class="name"> </span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">svezanj mladog luka (zeleni dio)</span></span></span></div>
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<span class="ingredient"><span class="name">
sol i papar</span></span></div>
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muskatni orascic (po zelji)</div>
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Bijeli dio poriluka narezati na tanje kolutove i dobro oprati. Rastopiti putar i dodati poriluk da omeksa. Nakon 10-tak minuta dodati na kockice narezan krumpir, te podliti jusnim temeljcem. Kada krumpr bude kuhan, stapnim mikserom sve dobro usitniti. Maknuti sa plamena i dodati vrhnje. </div>
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<strong>Juha se posluzuje hladna - ledena</strong>. Prije posluzivanja po povrsini narezati zeleni dio mladog luka, te zaciniti po zelji.</div>
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<br />lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com8tag:blogger.com,1999:blog-1769673723578036701.post-9808062048413868352012-08-21T15:01:00.000-07:002012-08-26T07:50:53.343-07:00O napustenim zivotima i smokvin trio - kompot, kolac i liker<div class="separator" style="clear: both; text-align: center;">
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Ljetni je sumrak uz rijeku. Plamenici lete prema solani, a galebovi uz poklice prekidaju idilicno povecerje. Vrijeme je velike plime i tesko je setati uz rijeku. U neko drugo doba ovuda su prolazili ribari donoseci svoj dnevni ulov, zureci prema solani. U neko drugo doba ovuda su prolazila kola natovarena blagom sa njiva. Krsni su volovi vukli kola, a ponosni muzi na konjima u galopu vodili stoku sa pase. Ovo je bio bogat kraj. </div>
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Danas posvuda otuzna slika upropastenih zivota. Ostavljene kuce i zahrdjali katanac na nekad ponosnim vratima. I preko starog mosta vise nitko ne prolazi, a i kuda ce? Tamo malo dalje izgradjena je brza cesta. Po lokalnim putevima tek poneki setac, fotograf - ljubitelj ptica u lovu.</div>
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Ispod mosta usamljeni ribic lovi jegulje. Kratak pogled i ruka kao pozdrav u zraku.</div>
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U neka druga vremena svaka je kuca u svom dvoru imala posadjeno stablo smokve, narance i musmule. Pod njihovim su se hladom u vecernih satima pricale seoske novosti, razmjenjivali ukradeni pogledi i sklapali sutrasnji poslovi. U okusu njihovih plodova - uzivali u hladnim zimskim nocima, prizeljkujuci da vrijeme sto brze prodje. </div>
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U zuljevitoj ruci maramom omotana omanja staklenka. Poklon ukraden iz majcine smocnice - za djevojku sa zvijezdom u oku. Kratak pogled....osmijeh i dodir...i trk niz prasnjavi put. </div>
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Ni najsladje smokve ne mogu se mjeriti sa slatkocom njenih <a href="http://www.youtube.com/watch?v=6Iapqgekl3I&feature=list_other&playnext=1&list=AL94UKMTqg-9Bn-VIUN7PJrXEpY9LP6Ij8">usana</a>..- prosapuce Diogo i nastavi koracati put solane.</div>
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Ljetni je sumrak uz rijeku i vrijeme je velike plime.</div>
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Za <span style="color: red;"><strong><em>kolac od smokava</em></strong></span> i rogaca potrebno je:<br />
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1 pakovanje gotovog tijesta ili klasicno tijesto za pitu </div>
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<em>za fil:</em><br />
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500 ml <span class="block g_h_2">mlijeka</span></div>
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<span class="block g_2 txt_r">100 g </span><span class="block g_h_2">šećera</span></div>
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<span class="block g_2 txt_r"> 100 griza</span></div>
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<span class="block g_2 txt_r">120 g </span><span class="block g_h_2">mljevenog rogača</span></div>
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<span class="block g_h_2"></span><span class="block g_h_2">naribana korica naranče + sok </span></div>
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2 <span class="block g_h_2">jaja</span></div>
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<span class="block g_2 txt_r">300 g</span><span class="block g_h_2"> svježih smokvi </span></div>
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<span class="block g_h_2">Posto sam u frizideru imala gotovo kupljeno tijesto za kis/pitu, odlucih ne zamarati se sa izradom tijesta nego iskoristiti to sto imam. Za fil treba zakuhati mlijeko sa secerom, potom lagano sasuti griz i cim se pocne zgusnjavati - maknuti sa vatre. Dodati mljeveni rogac i sok od narance. Na kraju dodati umucena jaja. U formu za tart/kis staviti tijesto i na njega ravnomijerno narezati svijeze smokve, te na njih razmazati fil (Hvala Branka na opasci!). Peci u zagrijanoj pecnici na 180C oko 20 minuta.</span></div>
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Za <span style="color: red;"><em><strong>kompot od smokava</strong></em></span> potrebno je:<br />
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1 kg smokava</div>
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250 gr secera</div>
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1/2 stapica cimeta</div>
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1 naranca - sok i korica</div>
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Smokve oprati i narezati na pola. Dodati secer i cimet, te sok od narance i koricu narezanu na trake. Paziti da se odstrani bijeli dio kore. Staviti na vatru i povremeno mjesati. Nakon cca 1/2 sata, smokve bi trebale biti omeksane, a korisa narance skuhana. Izvaditi koricu narance i narezati je na male kockice ili trake. Izvaditi cimet i pomocu stapnog miksera i malo usitniti do zeljene gustoce. Ja sam osavila komadice smokava, no moze se sve samljeti u kasicu. Na kraju dodati kockice narance.</div>
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Za <span style="color: red;"><em><strong>liker od smokava</strong></em></span> potrebno je:</div>
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1 kg smokava</div>
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700 ml votke</div>
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250 gr secera</div>
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300 ml vode </div>
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Oprati smokve i narezati ih na pola. Staviti u posudu sirokog grla i doliti votku. Poklopiti i ostaviti na tamnom mjestu oko mjesec dana (moze i dulje). </div>
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Nakon mjesec dana kroz gazu preliti tekucinu u lonac i dobro izgnjeciti smokve, tako da sva aroma ostane u likeru. Zakuhati vodu i secer, te kad se prohladi dodati u liker. Preliti u flase i nakon par dana je spremno za posluzivanje.</div>
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lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com11tag:blogger.com,1999:blog-1769673723578036701.post-1652738042782614022012-08-09T16:18:00.000-07:002012-08-10T05:57:16.031-07:00Kako prezivjeti 40-ti rodjendan...mala retrospektiva bez recepta<br />
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Za nekoliko cu se sati roditi. Ponovo. Po 40-ti puta. Negdje u gluho doba noci oko 01.20 minuta. Tako mi je receno. U znaku Lava, s podznakom u Raku, Mjesecom, Merkurom i Marsom u Lavu, te ljupkom Venerom u znaku Raka. Ima tu jos nekoliko planeta koje su u datom trenutku prosetali kroz zatvoreni svemirski vrt i ostavili trag na mojoj kozi. Ugodno se smijestivsi po raznim kucama i okucicnicama, radoznalo me promatraju dekadu manje od pola stoljeca.</div>
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Priznajem da me ova okrugla brojka zadnjih mjeseci iz prikrajka gledala, povremeno se glasajuci u mojoj svijesti. Kao njemi film u glavi mi prolazili razni blogovi, price i naglabanja koje sam tijekom vremena imala prilike cuti, procitati ili licem u lice raspraviti. Najcesce se to javljanja iz nekih mucnih oplakivanja i poraznih suocavanja sa stvarnoscu, poznatih i nepoznatih zena koje je zivot nanio na moj put. Moras se zapitati - hoce li svijet stati za mene nakon sto otpusem 40 svijecica na torti? Hocu li se moj jutarnji lik srozati u zamagljenom ogledalu? 40 kuki je to, ejjjjj!!! Da li me se treba dotaci cinjenica da nitko u oglasu za posao ne trazi zenu od 40 godina. Dobna granica 35 (u najboljem slucaju). Ostali slobodno na most, pa se bacite s njega da ne smetate. Kao sto prije nekoliko stoljeca bijase obicaj u nekom selu na brdovitom Balkanu poznat pod nazivom "Sezdesetogodisnjake s mosta", samo sto je sada dobna granica malo niza.</div>
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I tako prodje proljece i dodje ljeto, a ja - ista ko i zimus. Zarekla bi se da sam ljepsa nego proslog ljeta, al mogli bi me nazvati egotriperom. I tako ja cekam...Negdje u to vrijeme stigne mi pozivnica iz djetetovog gimnasticarskog kluba da sudjelujem u zadnjem gimnasticarskom satu ove skolske godine. Zdruzeni sat roditelja i nejacadi, gdje bi roditelji trebali isprobati sve vratolomije koje su sa vise ili manje uspjeha njihova djeca savladala ove godine. Kozlici, ruce, trampolin, salto mortale....Ustvari ako cemo sasvim istinito - priznajem da sam gnjavila profesora zadnjih par mjeseci da napravi tako nesto jer me strasno glasno zvao jedan veliki - trampolin. Taman sam pozeljela da po njemu skacem, ali me bilo sram da ne napravim budalu od sebe. I tako na tom zdruzenom satu zamislih da ako vec radim budalu od sebe - ne radim to sama. Znate ja, naime, nisam neki sportski tip. Ja ni za poslijednjim busom ne trcim, a kamoli ovako - bez nekog razloga. Yoga je moj domet.</div>
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I onda su mi se desila 45 minuta sumanutog preskakivanja kozlica, hodanja po gredi i deseci vrlo uspjesnih izvedbi (uz malu pomoc) salto mortale. Bez kocnica, straha i svega onoga sto me u mladosti kocilo da sve ove vratolomije ne uspijem napraviti - kad se to za ocjenu radilo. Sjecam se da sam dosla kuci i naslonjena na okno kuhinjskog prozora gledala obliznju livadu u sumrak. </div>
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<em>"Napuniti cu 40 godina i upravo sam napravila ono sto sa 18 nisam mogla!!"</em> - kao africki bubanj odzvanjalo mi je u glavi. Euforija vlastitog uspijeha drzi me do danas. Priznajem.</div>
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Od tada do danas slijedila su jos dva kraca izleta u nepoznato u kojima sam nasla ljepotu koja me hrani i uvjerava da je moj zivot lijep i da su mi ove godine donijele mudrost da cijenim male stvari i boju plavog neba. Naucila sam pronaci osmjeh u tanjuru svijezih srdela, mirisu mora i utjesnom mirisu cimeta. Zdrava sam i zivim na suncanoj obali starog kontinenta. Moj prijatelj u Rusiji veceras je na svom profilu objesio fotografiju zene u zahtjevnoj yoga pozi - ja sam je napravila u svom dnevnom boravku. Ziva sam. Mnogi ljudi bitni za moje sadasnje stanje duha - vise nisu. Svojim zivotom slavim ono sto su me naucili.</div>
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Noc je topla, u <a href="http://www.youtube.com/watch?v=zJUA8BiiWc8&feature=autoplay&list=WL6765A7240AAF81AC&playnext=5">podlozi</a> malo zesca muzika. U frizideru se hladi drugi red moje rodjendanske torte. <a href="http://naputovanju.blogspot.pt/2012/07/o-ljetnim-nocima-u-drugim-krajevima-i.html">Cassata Siciliana</a>. Mislim, tako sam se lijepo nasla u ovom hedonistickom ispadu, da sam ga odlucila pretociti u rodjendanski desert. Takodjer sam odlucila da cu se sutra minimalno pozabaviti predjelom za uzvanike, a glavno jelo - mjesano grilano meso i pohanu sipu narucila sam iz provjerenog restorana. Zadnje sta mi treba jeste preznojavanje za stednjakom cijelo poslijepodne. </div>
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Stoga, da zavrsim poslanicu....svima vama koji se priblizavate nekoj okruglog brojci savjetujem da nekoliko mjeseci ranije napraviti nesto "drugo". Ne, ne mislim pritom da si kupite novu torbu il cipele. Napravite nesto sto ste prizeljkivali, a iz straha, srama, nelagode il neceg treceg - jednostavno niste. Pokazite sami sebi da niste umrli u krugu svakodnevnice. Otidjite na neko obliznje mjesto u kojem nikad niste bili. Promijenite boju kose. Radikalno. Ucinite ono sto cijeli zivot odlazete za - sutra. Budite fleksibilni!<br />
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Pozdravljam vas i posluzujem ljetnom platom u ovo gluho doba noci....Cetrdesete su nove dvadesete...hohohohohoho!!!</div>
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<br /></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com21tag:blogger.com,1999:blog-1769673723578036701.post-54704833678493199112012-07-30T05:43:00.000-07:002012-07-30T05:49:13.195-07:00Punim jedrima naprijed ....Navigare necesse est!<br />
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U nekom od proslih zivota - jedrih morima. Dal' ko mali od palube, slijepi putnik il neustrasiva Anny Bonny, ne znam, no nije ni bitno. Bitno je osjetiti more.<br />
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Sredinom ovoga mjeseca, Lisabon je pozelio dobrodoslicu ovogodisnjoj utrci velikih jedrenjaka (Tall Ship Races 2012.). Davne, 1956 godine na lisabonske dokove prvi su puta 12 velikih jedrenjaka bacili svoje konope. Od tada - pa do danas, mnogo toga se promjenilo.<br />
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Malo je reci da je prizor jedinstven i velicanstven. Malo je reci da jedrenjaci izgledaju prekrasno i da ostavljaju bez daha kako oni najveci - tako i oni maleni, 100 godina stari.</div>
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Svi jedrenjaci koji ucestvuju u utrci sluze za osposobljavanje mornara u sklopu raznih profesionalnih zanimanja - ovisno o drzavi iz koje dolaze. </div>
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Regata je zapocela u Saint Malo, francuskom gradicu na sjeverozapadu zemlje 5-8 srpnja. Plovidba do Lisabona i boravak u njemu od 19-22 srpnja oznacio je prvu etapu. Slijede Cadiz i Coruña u Spanjolskoj od 10-13 kolovoza, te zavrsna etapa od 23-26 kolovoza predvidja konacno usidrenje u Dublinu, Irskoj. Pa ako se nadjete u nekom od ovih gradova tijekom slijedeceg mjeseca - ne propustite ispratiti ili docekati ovu povijesnu plovecu kulisu.</div>
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Za vrijeme trodnevnog odmora u Lisabonu, svatko tko je pozelio mogao je razgledati vecinu jedrenjaka. Jedan od najvecih jerenjaka je ruski "Mir" koji sa svojih 109 metara djeluje kao ploveca skola za 150 kadeta, spanjolski "Juan Sebastián Elcano" sagradjen je 1927. godine i trenutno je treci po velicini u svijetu. Portugal se predstavio svojim 70 metara dugim jedrenjakom "Sagres III", sagradjenim 1937., karavelom "Vera Cruz" - replikom karavela koristenih u doba velikih osvajanja, te brodom sagradjenim 1937. za lov bakalara "Creoula", koji danas takodjer sluzi za obuku. </div>
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Tu su jos i poljski, 100 metara dug, Dar Mlodziezy (evo citam da je prvi stigao u Cadiz), holandski "Bark Europa", britanski "Pelican of London", poljski "<span id="vesselname">Kapitan Borchart" ..... Hrvata nije bilo.</span></div>
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Obilazeci jedrenjake, moglo se procaskati sa posadom, dobiti pecat broda u posebnoj knjizici, slikati sa veselom kazalisnom skupinom koja je glumeci gusare obilazila dok. Oko podneva zrakom se poceo siriti miris hrane. Sunce je upeklo.</div>
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Nedjelja, 22, srpnja oko 14 sati.</div>
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Niz rijeku Tejo prema Atlantskom ocenu svoj put zapocinje 60 jedrenjaka.</div>
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Izlazak na otvoreno more pucnjem iz topa otvorio je portugalski "Sagres III", jedrenjak sagradjen u Njemackoj za vrijeme II. svjetskog rata za potrebe njemacke mornarice. Krajem rata, bijase zarobljen od strane Amerikanaca, prodan Brazilu za 5.000 dolara gdje je sluzio kao skola do 1961. Tada Brazil prodaje jedrenjak Portugalu za 150.000 dolara, te od 1962. "Sagres" plovi pod portugalskom zastavom. Do danas je sa svojim kadetima dva puta oplovio svijet, a treci je u tijeku.</div>
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I tada pocinje scenarij dostojan Scott-ovog "Osvajanja raja 1492." Punim jedrima na otvoreno more. Jedan za drugim u svojoj svojoj velicini jedrenjaci praceni brodicama izlaze na pucinu. Jedino sto nedostaje jeste - muzicka pozadina.<a href="http://www.youtube.com/watch?v=QPYL9swf2_k"> Vangelis</a>. </div>
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Dotrcala sam na zidina obliznjeg muzeja, smjestenog u staroj utvrdi. Opet vise srece nego pameti, jer cuvar na vratima smilovao se i pustio me bez da kupim kartu. Vjetar puse u ledja, a tus za zaljevanje cvijeca salje svoje kapljice u lice. Sta jos pozeljeti? Kavu? <br />
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Parkirno mjesto u krugu od 5 km trenutno je samo misaona imenica. Cini se kao da se cijeli grad spustio na obalu, a oni sretnici koji posjeduju bilo kakav ploveci objekat, sada u na njemu, prateci regatu. Ribari, tajkuni, veslaci, dvojac na parice, jedan kajakas...</div>
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Sa paluba nas promatraju kadeti, docasnici, casnici....Ako ste dolazili ikada u Lisabon avionom, znati cete kako je prekrasan grad gledajuci ga sa mora. Vjerujem da i ovi mornari uzivaju u pogledu na nas, isto onoliko koliko i mi uzivamo u pogladu na njih. (Obratite paznju na ove sto vise sa jedara na doljnjoj slici).</div>
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I za kraj - Adeus Lisboa - Hola Cadiz! <br />
Zahvalna sto sam imala prilike biti dijelom ove jedinstve predstave. Silazim sa zidina i kupujem pivu. Za cuvara koji me pustio bez da kupim kartu.<br />
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<br /></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com15tag:blogger.com,1999:blog-1769673723578036701.post-80360167651920727902012-07-13T14:50:00.002-07:002012-07-13T14:55:09.637-07:00U zagrljaju ljetnog povecerja uz 1,2,3...4 bruskete<div class="separator" style="clear: both; text-align: center;">
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Volim prosetati u ova ljetna predvecerja. Miris lavande siri se usahlim poljima, a nervozni bumbari zuje oko svakog otvorenog cvijeta. Priroda je u miru. Cesto tako krenem na jednu stranu i zavrsim na drugom kraju svojeg omanjeg carstva.<br />
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Moje je carstvo omedjeno uscem rijeke sa jedne strane i poljima sa druge. U sredini zaboravljeni maslinici i napusteni mlinovi. U daljini glasanje domacih zivotinja na ponekoj zaostaloj farmi poziva u stvarnost. </div>
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Konji koji odavno vise nisu divlji, znatizeljno promatraju zalutalog setaca. U genima jos uvijek kola sjecanje na neomedjene pasnjake Iberijskog poluotoka i potpunu slobodu pokreta. Krivi korak i napukla suha grana rasprsuju balon od sapunice i oni nestaju.</div>
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Brizljivo pregledah grmove uz cestu...strpljenja, strpljenja...jos par tjedana i sve ce biti puno crnih, slasnih kupina. Njih cu pokupiti i pospremiti u pretinac ledene skrinje, tek toliko da me u zimskim mjesecima podsjecaju na ljepote ljetnog zalaska.</div>
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U glavi odjednom ozive taktovi prastare pjesme.</div>
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<em>Oh Lord, won't you buy me a Mercedes Benz ?<br />My friends all drive Porsches, I must make amends.</em></div>
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I nakon nekoli sati putovanja kroz zemljane puteve, ostavljam prasnjave cipele objesene na cavao povise ulaznih vrata. Na trijemu postavljen stol, sarenilom poziva i porucuje - dobrodosla natrag!</div>
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<span style="color: red;">Bruskete razne</span> bas onakve kakve volim...uzivajte u ljetu!</div>
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<br />Baza svake bruskete je tostirani kruh po kojem se lagano predje ociscenim cesnjakom i nakapa maslinovim uljem. Ostalo je kreativnost.</div>
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<span style="color: red;"><strong><em>Brusketa sirotinjska</em></strong></span><br />
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tostirani kruh</div>
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maslinovo ulje</div>
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cesnjak</div>
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<span style="color: red;"><strong><em> Brusketa sa crnim maslinama i incunima</em></strong></span><br />
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20 crnih maslina bez kositica</div>
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2 fileta incuna</div>
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1 jusna zlica limunovog soka</div>
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2 jusne zlice maslinovog ulje</div>
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1 jusna zlica kapara</div>
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papar</div>
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U mikseru ili muznju samljeti sve sastojke dok se ne dobije smjesa slicna pasteti. <br />
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<em><span style="color: red;"><strong>Grcka brusketa</strong></span></em><br />
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tostirani kruh</div>
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maslinovo ulje</div>
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cesnjak</div>
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feta sir</div>
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svijezi krastavac</div>
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ljuta papricica</div>
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<span style="color: red;"><strong><em>Mediteranska brusketa</em></strong></span><br />
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tostirani kruh</div>
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maslinovo ulje</div>
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cesnjak</div>
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paradajz/rajcica</div>
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grilani patlidjan, tikvica</div>
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mozzarela</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8VGB1TaarFGJZLHflneXxAlTlwzA4deL-RDVCKZ8HCRiM1Y-Ivi8ryDOizmETeJh_ovJOK8x0Mi_LuASmW2mG5fEgbhjnEeLqDJhXfJSZrTwAnrxHbzYtrXWHzefrc0hPyRS8vh_Q-4O/s1600/1-IMG_4961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg8VGB1TaarFGJZLHflneXxAlTlwzA4deL-RDVCKZ8HCRiM1Y-Ivi8ryDOizmETeJh_ovJOK8x0Mi_LuASmW2mG5fEgbhjnEeLqDJhXfJSZrTwAnrxHbzYtrXWHzefrc0hPyRS8vh_Q-4O/s640/1-IMG_4961.JPG" width="426" /></a></div>
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<span style="color: red;"><strong><em>Talijanska brusketa</em></strong></span><br />
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tostirani kruh</div>
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maslinovo ulje</div>
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cesnjak</div>
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paradajz/rajcica</div>
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svijezi baziliko</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrusw0V6pSbTRrLlYjRuGTppUPJwFBHHeuvHfDOS1w744yhgAxz1gMO5SCTIBNydb4XPAF1SLBkkHvRmsJJ6-OHdwnQr2_QPXkRK6DW0HZDPx2W_DZoFyUfv5lDS27KqKTNz0DZCNTSC4a/s1600/1-IMG_5253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrusw0V6pSbTRrLlYjRuGTppUPJwFBHHeuvHfDOS1w744yhgAxz1gMO5SCTIBNydb4XPAF1SLBkkHvRmsJJ6-OHdwnQr2_QPXkRK6DW0HZDPx2W_DZoFyUfv5lDS27KqKTNz0DZCNTSC4a/s640/1-IMG_5253.JPG" width="426" /></a></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com13tag:blogger.com,1999:blog-1769673723578036701.post-59147498403974300152012-07-06T04:17:00.001-07:002012-07-06T04:17:21.046-07:00O ljetnim nocima u drugim krajevima i Cassata Siciliana<div class="separator" style="clear: both; text-align: center;">
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Poslijednje su sunceve zrake obasjavale uzareni kamen na terasi hotela. Uvala prazna, kupaci davno krenuli put svojih kuca. U zraku miris bora, maslina i limuna, u kutu sobe pjesma probudjenog cvrcka. Lagani povjetarac sa sjevera donosi ocekivano osvjezenje. </div>
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U hotelskoj sobi jednostavni dekor i nezaobilazni simbol, cuvar cudoredja. Tek toliko da ne zaboravim gdje se nalazim. Sicilija. Jedna i jedina. Kolijevka tradicije i obitelji.</div>
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Sa obliznje terase dopire pjesma hotelskih zabavljaca. <em>Tarantella Siciliana....La Zita... </em></div>
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Pored kreveta poslozeno morsko blago, sramotno pokazujuci svoje sjajne obline. Toliko u neskladu sa jednostavnim, gotovo pokajnickom okolinom. Bijeli pleteni pokrov namjesten preko kreveta, slabo svijetlo koje dolazi iz pritvorene kupaonice otkriva prisutnost. Bose noge ostavljaju mokre tragove na mramornom podu. Na terasi samo mjesecev odsjaj ... i ruke sto miluju drvenu ogradu. Sve je u miru, utihnuo je pljesak, maestro moli za minutu tisine. Sjeda na povisu stolicu i laganom gestom pozdravlja okupljeno mnostvo. Dubok uzdah i .... poput barsunastog pokrova akordi zagrlise ogoljno rame.</div>
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<em>Brucia la luna n'cielu<br />E ju bruciu d'amuri<br />Focu ca si consuma<br />Comu lu me cori<br /><br />L'anima chianci<br />Addulurata<br /><br />Non si da paci<br />Ma cchi mala nuttata<br /><br />Lu tempu passa<br />Ma non agghiorna<br />Non c'e mai suli<br />S'idda non torna<br /><br /><a href="http://www.youtube.com/watch?v=XCMAPFb9Avk">Brucia la terra mia</a></em></div>
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<em>E abbrucia lu me cori<br />Cchi siti d'acqua idda<br />E ju siti d'amuri<br /><br />Acu la cantu<br />La me canzuni<br /><br />Si no c'e nuddu<br />Ca s'a affacia<br />A lu barcuni<br /><br />Brucia la luna n'cielu<br />E ju bruciu d'amuri<br />Focu ca si consuma<br />Comu lu me cori</em></div>
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Na pozlacenoj zlici sjaji se nocno osvijezenje. Iskonski grijeh, apsolutno neprimjeren. Zabranjen osim u posebnim, vrlo posebnim prilikama. <em><span style="color: red;"><strong>Cassata Siciliana</strong></span></em>...riznica grijeha pozude i zabranjenih ljetnih zelja. U jednom hotelu, negdje na obalama Mediteranskoj mora i pogledom na udaljeni Levanzo.</div>
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Potrebno je:<br />
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6 jaja</div>
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110 gr secera u prahu</div>
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430 ml slatkog vrhnja</div>
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50 gr nasjeckanih ljesnjaka</div>
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130 gr tamne cokolade</div>
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1 jusna zlica kakaa u prahu</div>
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125 gr svijezeg sira</div>
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200 gr kristaliziranog voca</div>
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2 jusne zlice likera od visanja</div>
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1. - od 2 jaja odvojiti zutanjke i bjelanjke. Od bjelanjaka istuci snijeg, dodati 40 gr secera, umutiti i ostaviti sa strane. Zutanjeke kremasto umumtiti. Odvojiti 185 ml slatkog vrhnja i umutiti u slag. U slag dodati umucene zutanjke, snijeg i bademe. Plasticnom foliom obloziti posudu u kojoj cete raditi sladoled ( - ja sam koristila dvije klasicne forme za kruh) i sasuti pripremljenu smjesu. Staviti u frizer na 1 sat.</div>
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2. - od od 2 jaja odvojiti zutanjke i bjelanjke. Od bjelanjaka istuci snijeg, dodati 40 gr secera, umutiti i ostaviti sa strane. Zutanjeke kremasto umumtiti. Odvojiti 185 ml slatkog vrhnja i umutiti u slag. Cokoladu nasjeckati i otopiti. Kad postane kremasta dodati zlicu kakaa u prahu i dobro promijesati. Uliti u smjesu od jaja/vrhnja. Izvatiti forme iz frizera i pazljivo rasporediti ovu tamnu kremu povise svijetle. Staviti u frizer na 1 sat.</div>
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3. - ponoviti proces sa ostatkom jaja, vrhnja i secera, dodajuci joj kremasto umjesan sir. Nasitno narezati kristalizirano voce i pazljivo umutiti u kremu, na kraju dodati liker od visnje. Izvaditi forme iz frizidera i dodati kremu kao zadnji red. Ostaviti preko noci da se stvrdne.</div>
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<em>*** Sladoled je hedonisticki pun. Idealan za odrzavanje energije u nekom nocnom maratonu. Ukoliko isti ne planirate preporucam staviti max.90 gr secera. Ukoliko vase kandirano voce samo po sebi ima puno secera, predlazem da u taj dio uopce ne stavljate secer u prahu. I vjerojatno cu smanjiti kolicinu jaja na 1/2. I naravno da nisam cekala 1 sat da se ploha stvdne, vec nakon 1/2 sata moze se staviti iduca.</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1OEl1I9hBcnOQWkOtnY9t9h_mmvucNWCxZ6hyphenhyphench2DquGab-_rJPf0z0Qk-ilM8DQkU-NhIhip8TcVxKuxk_pxJnuTvmoPV-rqOyXrIxqNliepPnRgtcyNzf1AQWfRqLc1nrmbtW5ST1P/s1600/1-IMG_6619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1OEl1I9hBcnOQWkOtnY9t9h_mmvucNWCxZ6hyphenhyphench2DquGab-_rJPf0z0Qk-ilM8DQkU-NhIhip8TcVxKuxk_pxJnuTvmoPV-rqOyXrIxqNliepPnRgtcyNzf1AQWfRqLc1nrmbtW5ST1P/s640/1-IMG_6619.JPG" width="426" /></a></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com9tag:blogger.com,1999:blog-1769673723578036701.post-78662078617851094192012-06-27T12:36:00.000-07:002012-06-27T12:36:32.282-07:00O "drugacnosti" uz drugaciji clafoutis od bresaka<div class="separator" style="clear: both; text-align: center;">
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<br />Odgoj je zajebana stvar. Nasrecu dolazim iz relativno liberalne obitelji, pa su me sovinizam, rasizam, debilizam i ostali - izmovi, zaobisli u luku. Krvna slika mi je toliko kreativna da bi bilo grehota na ikoga upirati prstom. Pozdravljam Slovence, Austrijance, Njemce, Pruse, Madjare, Bosance, Albance i Hrvate. Osim toga, raslo se u ono doba mraka, kad se patriotizam u djece zasnivao na nogometnom klubu. I tocka. Barem u mom svijetu.</div>
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Biti drugaciji, imati drugacije ideje ili ne daj boze ciniti nesto drugacije od okoline uvijek je opasno po glavu. Pitajte Galilea ako ne vjerujete. Drugacije jest jednako - lose, pokvareno, sramotno. Drugacije treba staviti pod tepih i praviti se da ne postoji. U drugacije se treba kriomice upirati prstom, te nabrzinu sakrivati pogled - da zaraza ne predje i na druge. </div>
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Donja Banda ima drugacije obicaje od Gornje Bande. Pljuc, pljuc - drugacije. Nema tu prostora za zenidbu ni za posao. A dijeli ih cesta od 4 metra. Jedni u brdo - drugi u more. </div>
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U Portugalu je "normalno" poljubiti osobu koju ste tek upoznali. U Japanu je "normalno" vidjeti kao lutke odjevene djevojke. U Svedskoj je "normalno" da cura strusi litru. U Pakistanu je "normalno" da se muskarci drze za ruke...... Razne su stvari "normalne" u razno vijeme i u raznim mjestima.</div>
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Ono sto je mojoj baki bilo sramotno i drugacije, meni je danas sasvim "normalno". Ono sto je meni danas sramotno (pokusavam naci nesto....), za 10 godina biti ce "normalno". I tako se vrtimo u krug. Zacarani.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKBXWpszrRMOyht6JsV8XzvVvbF2Um5OUF1u39wGn1kifDYOZxim9OGiMEIkueOzASjqpDiOfo7AdeCXs8LC31Mbcoq3cGpHFV3vHDxzws8YxxE-Nf7Pu3w307mx7lbiFEy1_R7inncFh/s1600/1-IMG_5633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKBXWpszrRMOyht6JsV8XzvVvbF2Um5OUF1u39wGn1kifDYOZxim9OGiMEIkueOzASjqpDiOfo7AdeCXs8LC31Mbcoq3cGpHFV3vHDxzws8YxxE-Nf7Pu3w307mx7lbiFEy1_R7inncFh/s640/1-IMG_5633.JPG" width="426" /></a></div>
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<br />Kada sam prosle godine vidjela ove breskve na polici jednog trgovackog lanca, sjecam se da mi je skocio tlak (vjerojatno pod utjecajem hormona) na 100. Moja je ideja bila - vidi ove spljostene, nikakve breskve, sve jadne i jos kostaju vise nego one "normalne". U glavi sam vjerojatno ispominjala cijelu familiju sefu i djelatnicima, jer - na ovakvom smecu kane zaraditi. A glavna je stvari bila - breskve su bile drugacije po obliku. I ja ih nikad do tada nisam vidjela. I odmah sam zakljucila da su - pokvarene i sumnjive.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oE1hclEj8doD8t2yunY7GQ1M1pZvgwgEtmiQxtcH-eeVKlnwgsNeCbjE3_BfdvcRheqT65UI9GDe427gUB08rH7UPqeWPMqDBfCpV3pOrOQyDG_9REW0qyT0neLLI7-bWPga5w_xV2gj/s1600/1-IMG_5634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9oE1hclEj8doD8t2yunY7GQ1M1pZvgwgEtmiQxtcH-eeVKlnwgsNeCbjE3_BfdvcRheqT65UI9GDe427gUB08rH7UPqeWPMqDBfCpV3pOrOQyDG_9REW0qyT0neLLI7-bWPga5w_xV2gj/s640/1-IMG_5634.JPG" width="426" /></a></div>
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Ovo su spljostene breskve. Naci cete ih pod nazivom Flat peaches, Paraguayos, Saturn Peaches , Chinese Flat Peaches, Doughnut peaches....Prekrasnog su slatkastog okusa, sasvim zanimljive oblikom i pune soka. Ako zatvorim oci - identicne okusu i mirisu "normalnih", "nasih" bresaka. Samo im je vanjstina<a href="http://www.youtube.com/watch?v=EgLuMQnnBKs"> drugacija</a>. Ucim dok sam ziva.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3A8doavwbCpkYyyNn2JtbL2lYxrsdi46Gyglt7Kv5i3pXM3jj2ahD-1y9oKIzDDju2P65zdvx9BAKmMbI1dX_Lveq6Xphuf91xY4gMOfhXyrScoxJMVbA-qz4wbXnwgtfJk0AXOCAMxWX/s1600/1-IMG_5661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3A8doavwbCpkYyyNn2JtbL2lYxrsdi46Gyglt7Kv5i3pXM3jj2ahD-1y9oKIzDDju2P65zdvx9BAKmMbI1dX_Lveq6Xphuf91xY4gMOfhXyrScoxJMVbA-qz4wbXnwgtfJk0AXOCAMxWX/s640/1-IMG_5661.JPG" width="426" /></a></div>
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Za drugaciji <span style="color: red;"><em><strong>clafoutis od spljostenih bresaka</strong></em></span> je potrebno:<br />
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4 breskve </div>
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1 salice vode</div>
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4 pune zlice secera</div>
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1/2 salica mlijeka</div>
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2 jaja</div>
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2 zlice skrobnog brasna</div>
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2 zlice psenicnog brasna</div>
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3 zlice secera</div>
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30 gr mljevenih ljesnjaka</div>
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secer u prahu</div>
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U tavici zakipiti vodu i secer. Dodati oljustene i na kriske narezane breskve. Nakon 5 minuta, ugasiti plamen i ostaviti da se ohlade. Ukoliko su kisele -dodati secera po ukusu.<br />
Pomijesati brasna, ljesnjake, secer, jaja i polako dodavati mlijeko. Namastiti vatrostalnu posudu u kojoj ce se peci, poslagati na dno ohladjene breskve i preliti tjesto preko. Peci u predhodno zagrijanoj pecnici na 180C dok se ne napuhne, i ne porumeni sa strane. Obladjeno posuti sa secerom u prahu.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwHA6_r9xRR6FpOstwzWJvogUfoQ9ImjvLZzSfuh2pqjdRO9CngYSx5z6ajqcktri6grOMM5QhpgtPMns_SqScX3vhOpl-N6-t10xC7qhOfthTO2biSWG-9NRaE9c1aYdFqSGI4IcUjMq/s1600/1-IMG_5681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwHA6_r9xRR6FpOstwzWJvogUfoQ9ImjvLZzSfuh2pqjdRO9CngYSx5z6ajqcktri6grOMM5QhpgtPMns_SqScX3vhOpl-N6-t10xC7qhOfthTO2biSWG-9NRaE9c1aYdFqSGI4IcUjMq/s640/1-IMG_5681.JPG" width="426" /></a></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com17tag:blogger.com,1999:blog-1769673723578036701.post-54342250522871973522012-06-25T15:40:00.001-07:002012-06-25T15:40:22.768-07:00O ljetnim igrama bez granica i kokos pod obavezno<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zAVn-VOAEfVJ-Y49zVuGYa7V13zsLlauzU4hl1Qd30smbBTYgZ6BTTHGc3Y9bb7gaIgB_g36uD3vJVoZA_YaDoLs96zeSrwU_rCS9f-vI0vXGQ0uP_zsOcVlZTMJG1CZYFLekY1_x2F1/s1600/1-IMG_2058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zAVn-VOAEfVJ-Y49zVuGYa7V13zsLlauzU4hl1Qd30smbBTYgZ6BTTHGc3Y9bb7gaIgB_g36uD3vJVoZA_YaDoLs96zeSrwU_rCS9f-vI0vXGQ0uP_zsOcVlZTMJG1CZYFLekY1_x2F1/s640/1-IMG_2058.JPG" width="426" /></a></div>
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Stiglo je, oh da, definitivno je stiglo, donjevsi u svojim uzarenim njedrima splet najlijepsih boja. Vec nekoliko godina dolazi naglo, ratnicki, odjednom...nicim ne najavljujuci svoj vatreni pohod. Tako... pojavi se iza usamljenog oblaka i izdahne svoj ljepljivi dah. Dah ljetnog zmaja. Zakovitla odbacene slamnate sesire sto zaboravljeni stajase u tamnom kutu drvenog ormara. Zrakom zamirise stari orah.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUyVfa7IvU7W3PZPkgyVxy4rEfrdzFLAO3M1fNg9Mdr4l1QWcDocwi5WckF72I5Mr8IaCO2q2zT-S-gvmUSKz7qogNSH8N-VoR7PFyS36o77XYA2aver-LPixO5jNnDvEo4tYa9SNWA5R/s1600/1-IMG_5285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUyVfa7IvU7W3PZPkgyVxy4rEfrdzFLAO3M1fNg9Mdr4l1QWcDocwi5WckF72I5Mr8IaCO2q2zT-S-gvmUSKz7qogNSH8N-VoR7PFyS36o77XYA2aver-LPixO5jNnDvEo4tYa9SNWA5R/s640/1-IMG_5285.JPG" width="426" /></a></div>
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Na rijecnim se adama samodopadno sepure sareni klobuci, zovuci umiljatim glasom pod svoj hlad. U ranim satima dok dokone gospodje ispijaju svoju drugu jutarnju kavu, nesvjesne blagodati koja im je dana, u podne dok sunceve zrake zavodljivo miluju nauljenu kozu, i ponovo u predvecerje dok udaljeni grad nudi kao na dlanu svoje crvene, zlatne i narancaste obline.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dBazqKfPp_M9Q1FCOv037JR6jDQCN_tG6hED-DbI48DFhOCMkaiqrzzn4FDTi29-dXsrGf9Z6bz_LyIY4O8Slzi5wgoXe1u7SQ7_ekXpHwi0REdM8z7S8m5RfCtcl6IUv6mzxxctXDW5/s1600/1-IMG_5294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dBazqKfPp_M9Q1FCOv037JR6jDQCN_tG6hED-DbI48DFhOCMkaiqrzzn4FDTi29-dXsrGf9Z6bz_LyIY4O8Slzi5wgoXe1u7SQ7_ekXpHwi0REdM8z7S8m5RfCtcl6IUv6mzxxctXDW5/s640/1-IMG_5294.JPG" width="426" /></a></div>
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Potrebno je ponovo nauciti zaboravljene igre. U sjeni eukaliptusa ceka solidan ping-pong stol. Na brzinu iskopane tri omanje rupe u pjeskovitom tlu i kovitlanje nepoznatih svijetova. Svi smo mi pikule u necijoj sarenoj vrecici. Zahvalna sto je moja bez rupa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyxj9WMLLbEragD-l5gw_aA170gJYqRXWs-1EViGXnwSBZYYlZY8SOw7gDTyV4Dio01rqb2om5DTDBEGGJ6YA-I7rKFepL93EQcE4oryzmKPDnBcdwPyqk-Kue44qb8dsPRJGkd1hP9p-/s1600/1-IMG_5332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyxj9WMLLbEragD-l5gw_aA170gJYqRXWs-1EViGXnwSBZYYlZY8SOw7gDTyV4Dio01rqb2om5DTDBEGGJ6YA-I7rKFepL93EQcE4oryzmKPDnBcdwPyqk-Kue44qb8dsPRJGkd1hP9p-/s640/1-IMG_5332.JPG" width="426" /></a></div>
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U zraku miris kokosa. Djevojcica tamnih kovrca potrci ka uzburkanoj vodi. Kokos je<a href="http://www.youtube.com/watch?v=Or5bPtIcRCo"> ljeto.</a> Ono najljepse, najzesce, ljepljivo i obozavano. Nikad zahoravljeno, tek pospremljeno u sarene ladice sjecanja. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU20NuotXt556RSP_OwF_KeIDutfgJJey9e5XlZf2xikC-8Q8UR8fpkBbZhm75Nd1F_JZBvTZ7XSAcywtNIUTWt2iVtMGMV-SjkQp80Ch-zmYDVewvY6gZk5uzyA5xrwmT7BCTVigYTpI/s1600/1-IMG_4733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU20NuotXt556RSP_OwF_KeIDutfgJJey9e5XlZf2xikC-8Q8UR8fpkBbZhm75Nd1F_JZBvTZ7XSAcywtNIUTWt2iVtMGMV-SjkQp80Ch-zmYDVewvY6gZk5uzyA5xrwmT7BCTVigYTpI/s640/1-IMG_4733.JPG" width="426" /></a></div>
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Za Bounty za potrebno:<br />
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150 ml kondenziranog mlijeka</div>
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1,5 salica kokosa (onog suhog ribanog)</div>
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200 gr mlijecne cokolade</div>
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Pomijesati kondenzirano mlijeko i kokos da se lako formiraju oblici. Napraviti oblike po zelji i na alu foliji ostaviti u frizideru 2 sata. Otopiti cokoladu sa malo ulja i pomocu vilice umakati kokosove oblike. Ostaviti da se prosusi, te drzati u frizideru do pred posluzivanje.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07mZul-aTSCQkqbbZgiV5SvY7rKCKe10uZqccOaK_OerPbjkxo9HxmNa2OXfIplAxzGU281pBYkBPBRDNcByHWhfZxJM6aSkHHRjlVs4-BzWROupLWPf4k1GzISSY8aE9Xs5QFRme_8Fd/s1600/1-IMG_4729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07mZul-aTSCQkqbbZgiV5SvY7rKCKe10uZqccOaK_OerPbjkxo9HxmNa2OXfIplAxzGU281pBYkBPBRDNcByHWhfZxJM6aSkHHRjlVs4-BzWROupLWPf4k1GzISSY8aE9Xs5QFRme_8Fd/s640/1-IMG_4729.JPG" width="426" /></a></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com10tag:blogger.com,1999:blog-1769673723578036701.post-17976899187663423102012-06-18T13:07:00.000-07:002012-06-18T13:09:02.774-07:00Kak su jeli njihovi stari i portugalska tiborna<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCYASJ8njd1E9JyNrduGMwffNXKNNF93vO4oWWIahkjXtQ79pXOYOuu-DlFraDXfUXTuLKnnbRG2g0AhTcvBrxNbfnlkKybFXuErx1IUV4aNLBu0tTfeSw76QBunvxanvq9mnvTdzwfqE/s1600/1-P1230187-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCYASJ8njd1E9JyNrduGMwffNXKNNF93vO4oWWIahkjXtQ79pXOYOuu-DlFraDXfUXTuLKnnbRG2g0AhTcvBrxNbfnlkKybFXuErx1IUV4aNLBu0tTfeSw76QBunvxanvq9mnvTdzwfqE/s640/1-P1230187-001.JPG" width="480" /></a></div>
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Lijep je junski dan. Jedan od onih kada iz brojnih ulicica dopire miris srdela, svijezih i debelih. Lijene se macke uvijaju oko kuharicinih nogu. Kroz poluotvoreni se prozor cuje zveket tanjura postavljenih na stol. Vjerni pas sa nestrpljenjem ocekuje gazdu, nadajuci se veselom tapsanju po glavi i mozda neki ostatak od rucka. Kako li je jednostavan zivotnjski svijet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uSpono111Rapv8ldG5zyzEI8OdBgAqnGKe7pX3ggz4ogfmxc-HAcwm7mVjr5KTz_ghHD9iCyCWeCaBOb0gBpBED9iNWdbbP_GJhKmlJpDvbu61iIot-GPjdWzz1M7pzxA-pfXIN9CJ_Y/s1600/1-P1230189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uSpono111Rapv8ldG5zyzEI8OdBgAqnGKe7pX3ggz4ogfmxc-HAcwm7mVjr5KTz_ghHD9iCyCWeCaBOb0gBpBED9iNWdbbP_GJhKmlJpDvbu61iIot-GPjdWzz1M7pzxA-pfXIN9CJ_Y/s640/1-P1230189.JPG" width="640" /></a></div>
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Sat na zvoniku otkucava podne. Muskarci na brzinu zavrsavaju cakule i hitaju kuci. Na rucak. Za tren ispraznila se pijaca i na cesti ni kucka ni macka. <a href="http://www.youtube.com/watch?v=RA7Zp0S5Jm4">Utihnuo</a> je ulicni svijet, veselo cigance noseci harmoniku na ledjima zamice iza crkve.<br />
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Sa obliznjih polja, gospoda u galopu ostavljaju tezake u oblaku prasine. Oni ce kuci na rucak. Tezaci ce pod sjenu visokog eukaliptusa. Da uhvate dah i odmore zuljevite ruke. Svaki od njih u svom zavezljaju nosi spremljen rucak. Cesto ne vise od komada kruha, glavice luka i komada usoljenog, pa pecenog bakalara.</div>
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1973. je godina. I negdje daleko danas je poletio prvi konkordov let za Novi svijet. Cinjenica koja u ovom djelu svijeta znaci - apsolutno nista.<br />
U sjeni eukaliptusa petorica muskaraca postavljaju na zemlju omanji komad platna i na njega svoja tajna blaga. Masline, cesnjak, kruh i vino. Kako li je lijep trenutak odmora u tezaka.<br />
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<em><span style="color: red;">Tiborna </span></em>je portugalska inacica talijanskih bruschetta. Do jucer gotovo zaboravljena, a danas ponovo pripravljana u raznim oblicima. Ja vam donosim onu najjednostavniju, najbolju, najmirisljaviju - iskonski tezacku.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecR-4iPjLfEt1j2vOYMWz0xZB9fw8ZGXxnPKhZwyv_DybQLtTU0FHN418y_8XBrESjTPfFXa5Wb9DDqS_fSpu5IQdVfd7WsY6UJqoXGL2xbsBq60TzWVmal9BOKy8h2Y0ATq-HDL_41xO/s1600/1-IMG_4235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiecR-4iPjLfEt1j2vOYMWz0xZB9fw8ZGXxnPKhZwyv_DybQLtTU0FHN418y_8XBrESjTPfFXa5Wb9DDqS_fSpu5IQdVfd7WsY6UJqoXGL2xbsBq60TzWVmal9BOKy8h2Y0ATq-HDL_41xO/s640/1-IMG_4235.JPG" width="426" /></a></div>
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kvalitetno maslinovo ulje</div>
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cesnjak</div>
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domaci kruh</div>
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morska sol</div>
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mazuran, ruzmarin ili sl.</div>
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U maslinovo se ulje nareze nasitno cesnjak, doda morska sol i aromaticne biljke. Odlomljene kriske kruha, zatim se umacu u aromatizirano maslinovo ulje.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiwfleHH854iK7BwlMajAyV-tM2Ph46MqLDtzcxigrzUz_WQSBLPsn7cVJljPSz5Y_wC9X2ihwarLncZstPwMIyLRUnf1po-k_TalOREFapqK8tpKyUaaTjqjOKHdw3Jr-TnWymm3hqQz/s1600/1-IMG_4241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiwfleHH854iK7BwlMajAyV-tM2Ph46MqLDtzcxigrzUz_WQSBLPsn7cVJljPSz5Y_wC9X2ihwarLncZstPwMIyLRUnf1po-k_TalOREFapqK8tpKyUaaTjqjOKHdw3Jr-TnWymm3hqQz/s640/1-IMG_4241.JPG" width="426" /></a></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com11tag:blogger.com,1999:blog-1769673723578036701.post-33255257577097049042012-06-09T04:50:00.000-07:002012-06-09T04:50:29.042-07:00Locura total ili Euro 2012 uz ribice iz vrta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSwUsETMtAzIyWkNXE6LhP_mO6rzZqe8iDKowSteyRCB7AOQXtvCnwbBN_NAlUh0iR9H-YPYAQi5BsMNhciSZ_ydrWwZk33BIcRF1STEr0bMZXYV68f7oK5tyMR-XFHv5bdSxMqTApE4m/s1600/1-IMG_4496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSwUsETMtAzIyWkNXE6LhP_mO6rzZqe8iDKowSteyRCB7AOQXtvCnwbBN_NAlUh0iR9H-YPYAQi5BsMNhciSZ_ydrWwZk33BIcRF1STEr0bMZXYV68f7oK5tyMR-XFHv5bdSxMqTApE4m/s640/1-IMG_4496.JPG" width="426" /></a></div>
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Krajem prosloga stoljeca, u ruke mi je stigla knjiga intrigantnog naslova "Kako ubiti supruga bez suvisnih zasto". Iako svijetlosnih godina daleko od posjedovanja ikakvog supruga, sam naslov je bio dovoljan da iscitam knjigu tijekom jedne noci. Tada sam, u cvijetu svoje mladosti naucila dvije stvari - ako hoces da nesto bude obavljeno kako treba - napravi to sama. Druga istina iscitana izmedju redova jest - uvijek moze biti i gore. U bilo kojem aspektu zivota, u bilo kojem drustvu, u bilo kojem stanju.</div>
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Dio knjige koji jos danas zivi svojim zivotom u mojoj masti jeste onaj u kojem, autor - Talijan Antonio Amurri, opisujuci mediteranski mentalitet muskarca - dolazi do muskarca opsjednutog nogometom. Tko ce bolje od Talijana objasniti potpuno pomracenje uma u nogometnoj sezoni? Mozda Portugalac.... jer magicni koktel <em>Locura totalis</em> sadrzi <em>3 F - Fado, Futebol, Fatima</em>. </div>
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Danas se igra <a href="http://www.youtube.com/watch?v=vxSQjjnWtiM">prva utakmica</a> Eura 2012 - Portugal / Njemacka. Portugal cini grupu B zajedno sa Njemackom, Danskom i Nizozemskom, tek toliko ako niste znali. Danas se radjaju komentatori i strucnjaci na svakom uglu, u svakoj ulici, na svakom sanku. U vecernjim satima ispijajuci pivu, grickajuci kikiriki, usoljene sjemenke, zaboravlja se turobna stvarnost, broj nezaposlenih, porazne statistike BNP...Gajbe piva su kupljene, picek, kotlovina, raznjici i puzevi svojim zanosnim mirisom plove zrakom, muzevi pozuruju bolje polovice da se okane bilo cega sto proizvodi zvuk jaci od suma leptirovih krila, nejacad sakupljena u najdaljem kutu bez glasa tipka po najnovijoj igrici PSP-a. Onoj kupljenoj jutros da bi se imao mir navecer. </div>
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Nervozni pokreti, kamen u zelucu, potraga za naocalama, sakrivanje daljinskog upravljaca i obecanje u stilu: ako dodjemo do finala, ima da prodam bubreg za avio kartu do Poljske...</div>
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Zena ili sjeda zajedno sa osamucenim na kauc i pridruzuje se sveopcoj ludnici ili ironicno dobacuje u stilu: vidi da prodas oba, moramo platiti stanarinu....i letargicnim korakom odlazi u najdalji dio stana...</div>
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Za sve one koje ce ostati normalne, one koji su cijepljene protiv nogometne groznice slijedi zivopisni ulomak iz gore navedene knjige, da znate da - uvijek moze biti gore!</div>
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<em>"Nesretnica koja je imala nesreću da se uda za takvog
degena šije zastave od prvog dana povratka s medenog mjeseca. Sašila ih je već
svih tipova, vrsta i veličina: stjegova koji se povlače po zemlji, šiljastih,
pravokutnih, četvrtastih, račvastih barjaka, s resama i bez njih, nabavljala
najotpornije tkanine, nylon, dralon, u uzaludnoj nadi da će zastava izdržati
barem dva tjedna. No bjesomučni zastavnik s toliko žara maše svojim barjakom,
ponesen burnom navalom navijačke strasti, da nikakav materijal, ma koliko
otporan, ne uspijeva zadržati oblik zastave duže od dva tjedna: prvog, kad se
igra na domaćem terenu, i drugog, onog kobnog, kad bezumnik prati ekipu na
utakmicu u gostima te je, bilo u polasku ili u povratku, pusti da vijori kroz
prozor vlaka. Naravno, ne vraća se kući sa zastavom, nego s kopljem na kojemu
mjestimice visi poneki dronjak bivše zastave, čiji ostaci neodoljivo podsjećaju
na Kosovo. Ovakva bitanga često je toliko bestidna da u takvim prigodama kaže
ženi: "Ono što je moja majka šila, to su bile zastave!""</em></div>
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<em> ***</em></div>
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Jedna od popularnih grickalica u ljetnim mjesecima jest - <em><span style="color: red;"><strong>peixinhos da horta</strong></span></em> - ili <em><strong><span style="color: red;">ribice iz vrta</span></strong></em>. To sto se uopce ne radi o ribama ili ikakvom morskom plodu, manje je vazno. Bitno je da se nadje na stolu izmedju dva poluvremena, u pis pauzi, ne bi li se nahranila emotivno ispraznjena celjad, te tako skupila snage za novih 45 minuta ocaja, srece i neupitne ulicne strucnosti.</div>
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Potrebno je:</div>
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<em></em> </div>
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<em>svijeze mahune</em></div>
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<em>jaje</em></div>
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<em>pola limenke pive</em></div>
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<em>brasno</em></div>
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<em>sol</em></div>
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<em>papar</em></div>
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Mahune oprati i odrezati im vrhove. Od ostalih sastojaka umutiti tijesto kao za palacinke. Umakati mahune u smjesu i prziti u vrucem ulju.</div>
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</div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com10tag:blogger.com,1999:blog-1769673723578036701.post-31144908007471718882012-06-07T08:51:00.000-07:002012-06-07T08:51:43.955-07:00Kako prezivjeti poslijednje skolske dane....instrukcije za mame ( i tate) uz liker od jagoda<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IdnvBwvJ8q0/T9C_6hZl0sI/AAAAAAAABoo/q9YHN5ZLrow/s1600/1-IMG_9971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-IdnvBwvJ8q0/T9C_6hZl0sI/AAAAAAAABoo/q9YHN5ZLrow/s640/1-IMG_9971.JPG" width="412" /></a></div>
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Jos dva tjedna skole. I onda 3 mjeseca ladanja. Prije konacne predaje i pada na koljena, potrebno je objasniti neshvaceno, nenauceno, neprepisano...Ovo je post za mame koje jos uvijek imaju dovoljno male potomke da im za kuhinjskim stolom uspijevaju objasniti tablicu mnozenja....i one opisne probleme koji su svakom normalnom bicu - nocna mora....</div>
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Prije nekoliko dana u sitne nocne sate prosetah obalom. Duboko disanje, ja, klupa i zamotuljak sa zaostalim kolacem iz jedine otvorene slasticarnice u ovo doba noci. Ponedjeljkom navecer omiljeni mi bar zjapi zatvoren, inace bih zamijenila kolac nekim koktelom na alkoholnoj bazi. Duploj alkoholnoj bazi. I ukrcala bih se u neku jedrilicu koja polazi na - kraj svijeta.</div>
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A sve je ustvari pocelo ovako.....</div>
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Postoje roditelji koji imaju srece da im potomci razumiju matematiku i vole je. A postoje i oni drugi, manje sretni po tom pitanju - njima kozmicka naklonjenost bas i nije poznata. Ja cinim tu drugu grupu roditelja. Ako cemo realno, ne bih se uopce trebala cuditi, jer i meni samoj 2 + 2 moze biti i 5, ovisi o kutu gledanja. No to, iz <a href="http://www.youtube.com/watch?v=fvPpAPIIZyo&feature=fvwrel">autoritativno - pedagoskih</a> razloga ne mogu naglas reci. </div>
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Pocesto se pitam da li je gradivo pretesko za njihov uzrast...trazi li se previse i opterecuju li ih nepotrebno. Tijekom skolske godine pronalazim 1000 nebuloza u sistemu. Brojevi se vise ne zbrajaju vertikalno, vec horizontalno....opisni problemi i autobusi koji izbacuju i primaju putnike na svakom drugom stajalistu....kako objasniti ostatak, ako je sistem rijesavanja drugaciji nego "u moje vrijeme"?</div>
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"Mi" ustvari tijekom cijele godine vodimo tihi rat protiv matematike i razumijevanja iste. Ja - pokusavam ne napraviti istu gresku koju su napravili samnom, ona - izbacuje brojeve ko na traci, najcesce one koje nemaju apsolutno nista sa rijesenjem problema....5? 42? ne, ne...cekaj 18? 98?...hm.... ma neeeeee znammmm! Trebam izracunati? Aha... zbrajati? Oduzimati? Pomnoziti???</div>
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Suzeeeeeeee</div>
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E tu ja gubim zivce. A gubim ih zato jer osjecam njenu frustraciju....sjecam je se. Jednostavno kao da ti taj dio mozga ne radi. Crna rupa. Polje tudjeg problema. Blink......Ako si i jucer znao - sad vise ne znas. </div>
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I sta sad? Ommmmmmmmmmm.....neki na spavanje, neki pred televizor, a neki u setnju. Zahvalana sto jos uvijek zivim u dovoljnoj selendri da mogu sigurno setati po noci, bez straha da ce me netko opaliti po glavi i maznuti mi 5 eura iz novcanika. Jer vise ionako nemam.</div>
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U svakom slucaju, drage mame i tate, prije nego sto sjednete za stol i krenete objasnjavati neobjasnjivo - zavirite u kucni bar i napunite do vrha -<span style="color: red;"><strong><em> liker od jagoda.</em></strong></span></div>
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Za ovaj kucni lijek je potrebno:</div>
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<em>500 gr jagoda</em></div>
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<em>500 ml kvalitetne votke</em></div>
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<em>350 gr secera</em></div>
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<em>400 ml vode</em></div>
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U prvoj fazi potrebno je oprati jagode i narezati ih na 1/4, te ih staviti u staklenku sirokog grla. Naliti votku i ostaviti oko mjesec dana na tamnom mjestu. Tijekom tog vremena jagode ce pobijeliti, a votka poprimiti aromu. </div>
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U drugoj fazi, koja nastupa nakon mjesec dana, kroz gazu procijedite tekucinu. Jagode dobro izgnjecite preko gaze, pazeci da sok iscuri u votku. U posebnoj rajngli/teci/loncu napraviti serbet od vode i secera, te kad se ohladi doliti u votku. Preliti u sterilizirane boce i ostaviti jos par dana da se sve sjedini. </div>
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Liker je vrlo blag, skoro da se i ne primjeti kad nestane....stoga predlazem duplati dozu....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTVsYNq_1QSDb20xY4T4DHRCpfJl_9IbCs-6qm8XxxGf76P2sASoEu_Yl20IvH4AqhOzqr2eZuquhghDDEwdA34abseTZRe1EiS24V1CJwMVhNiCx_evErGMMEITyVNGusbXaN6_92lcm/s1600/1-IMG_4492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTVsYNq_1QSDb20xY4T4DHRCpfJl_9IbCs-6qm8XxxGf76P2sASoEu_Yl20IvH4AqhOzqr2eZuquhghDDEwdA34abseTZRe1EiS24V1CJwMVhNiCx_evErGMMEITyVNGusbXaN6_92lcm/s640/1-IMG_4492.JPG" width="426" /></a></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com11tag:blogger.com,1999:blog-1769673723578036701.post-72623297381499602602012-05-24T13:10:00.000-07:002012-05-24T13:12:31.371-07:00O polaganom dolasku i kolac od rizinog brasna i jagoda<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2yNIWYQb98Qrir1-HAGKSBfi4s4m15gpI7vzzhyphenhyphenGKaf4WlRDHo-FgtBulhZGGzOsheCaB-efpUTwKSl_jfLWCEL3fInZc2Wdz51xe_m3w_acQpA4QzRqYqVoDg-YwKUNJe-qOpldFeWl/s1600/1-IMG_8210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2yNIWYQb98Qrir1-HAGKSBfi4s4m15gpI7vzzhyphenhyphenGKaf4WlRDHo-FgtBulhZGGzOsheCaB-efpUTwKSl_jfLWCEL3fInZc2Wdz51xe_m3w_acQpA4QzRqYqVoDg-YwKUNJe-qOpldFeWl/s640/1-IMG_8210.JPG" width="426" /></a></div>
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Oko 6 sati izjutra sa susjedne se zemlje javlja pjetao. Za njime i poznati meket koza. U zraku cvrkut ptica. Gotovo idilicno. Polako se priblizuje ljeto. Gospodja u halji zarkih boja koja poput utvare iz Andricevih prica svojom nestvarnom ljepotom obmanjuje um i tijelo. </div>
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Po udisaju njenog opojnog mirisa, um zagolicaju zaboravljene misli, zasviraju nebeski sviraci vesele note....</div>
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Sve je toliko lakse, toliko mladenacki neozbiljno. Novo pronadjena duljina proljetnih popodneva mami u setnju, niz vodu. Mladenacke ljubavi i prepleteni prsti utisnuti u drvenu klupu, kao da zele da se okamene. <br />
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Nikada nista ne bijase toliko lako, toliko plavo....ni ti nikad nisi bila toliko lijepa. Kao danas, kao jutros dok sam te promatrao sjedeci na rubu tvoga kreveta. Nikada nisam shvacao ove bijele zavjese oko tebe, iako da, beskrajno puno puta si pokusala da mi objasnis ... svaka zena zasluzuje svoj baldahin. Svaka zena zasluzuje svoj pijedestal.<br />
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Jutros sam napokon progledao i ustuknuo pred carolijom. <a href="http://www.youtube.com/watch?v=HR4bB_Dw4Qs">Donosim</a> zamisljene jagode i nestvarne kolacice - da ti cestitam ponovo rodjenje - kraljice moja!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXen50oUESRlUTFQkUdLU5nfjTQRHZl0379RzdhjNegRz51ZmmMmls8jTbINQK_mv899yhF435g3Hn76VpjnPT4EZOeB0QG1rojxT-PbTxr6LOHj232u_YkZVwndo3dRjmrihwX9deKBu/s1600/1-IMG_3300-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXen50oUESRlUTFQkUdLU5nfjTQRHZl0379RzdhjNegRz51ZmmMmls8jTbINQK_mv899yhF435g3Hn76VpjnPT4EZOeB0QG1rojxT-PbTxr6LOHj232u_YkZVwndo3dRjmrihwX9deKBu/s640/1-IMG_3300-001.JPG" width="426" /></a></div>
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<em>Mi piaceva come amavi tu<br />Solo tu solo tu<br />Solamente tu, dimenticarti è difficile<br />Non ti voglio piu, ma era bello<br />Come amavi tu, solo tu solo tu</em></div>
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Za <em><strong><span style="color: red;">kolac od rizinog brasna</span></strong><span style="color: red;"> <strong>i jagoda</strong></span></em> potrebno je:<br />
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<em>4 bjelanjka</em></div>
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<em>125 gr secera</em></div>
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<em>75 gr rizinog brasna</em></div>
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<em>3 zlice ulja</em></div>
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Od bjelanjaka napraviti snijeg. Polako dodavati secer, pa prosijano brasno i na kraju ulje. U namascen kalup izliti smjesu i lagano utisnuti na 1/4 narezane jagode. Peci u zagrijanoj pecnici 180C oko 20-tak minuta.<br />
* Ja sam pekla u kalupu za muffine i ispalo je odlicno.<br />
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Ovo ce biti moja ulaznica za ovomjesecnu igru <a href="http://kuvarigrice.blogspot.pt/2008/11/ajme-koliko-nas-je-pravila.html">"Ajme, koliko nas je!"</a>, u kojoj je <a href="http://mypansandpots.blogspot.pt/2012/05/ajme-koliko-nas-je-tema-za-maj-2012.html">Zoka</a> odabrala jagode kao temu.</div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com11tag:blogger.com,1999:blog-1769673723578036701.post-15905684509371347182012-05-18T13:52:00.000-07:002012-05-18T13:53:51.371-07:00O pogledu kroz prozor i dzem/marmelada od narance i dzumbira<div class="separator" style="clear: both; text-align: center;">
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<em>Empty spaces - what are we living for<br /> Abandoned places<br /> I guess we know the score<br /> On and on, does anybody know what we are looking for...<br /> Another hero, another mindless crime<br /> Behind the curtain, in the pantomime<br /> Hold the line, does anybody want to take it anymore<br /> The show must go on<br /> The show must go on, yeah<br /> Inside my heart is breaking<br /> My make - up may be flaking<br /> But my smile still stays on</em><br />
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<em>Whatever happens, I'll leave it all to chance<br /> Another heartache, another failed romance<br /> On and on, does anybody know what we are living for ?<br /> I guess I'm learning (I'm learning learning, learning)<br /> I must be warmer now<br /> I'll soon be turning (turning, turning turning)<br /> Round the corner now<br /> Outside the dawn is breaking<br /> But inside in the dark I'm aching to be free<br /> The show must go on<br /> The show must go on, yeah, yeah<br /> Ooh, inside my heart is breaking<br /> My make - up may be flaking<br /> But my smile still stays on</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45FteFhKpNsa2De32JS9w50XI2oQ7xJBZVcv978Zr1UvFeUV8UdpcirCSENE-U3LbaUtrMDtBE24QqlIk1lDeerlRIzF5h_sri1uvewg4LiU9yNn-T-KJV9XWSxNw70kb_zyAsGb7WahX/s1600/1-P1230166-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45FteFhKpNsa2De32JS9w50XI2oQ7xJBZVcv978Zr1UvFeUV8UdpcirCSENE-U3LbaUtrMDtBE24QqlIk1lDeerlRIzF5h_sri1uvewg4LiU9yNn-T-KJV9XWSxNw70kb_zyAsGb7WahX/s640/1-P1230166-001.JPG" width="480" /></a></div>
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<em>My soul is painted like the wings of butterflies<br /> Fairytales of yesterday will grow but never die<br /> I can fly - my friends<br /> The show must go on (go on, go on, go on) yeah yeah<br /> The show must go on (go on, go on, go on)<br /> I'll face it with a grin<br /> I'm never giving in<br /> On - with the show</em></div>
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<em>The show must go on (yeah)<br /> the shom must go on</em></div>
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<em>Ooh, I'll top the bill, I'll overkill<br /> I have to find the will to carry on<br /> On with the show<br /> On with the show<br /> The show - the show must go on<br /> Go on, go on, go on, go on, go on</em></div>
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Sa moga prozora pruza se pogled na napustenu farmu. Kroz zavjesu jutarnje izmaglice kao vrtni patuljci izviru nikad obrane narance. U zraku miris ljeta, dubok uzdah i <a href="http://www.youtube.com/watch?v=4ADh8Fs3YdU">zahvala</a> na svjesnosti. Sedam je sati - vrijeme je za dorucak uz <strong><span style="color: red;">dzem/pekmez od narance i djumbira</span></strong> sa napustene farme ispod moga prozora.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDDdEp6lCWrR9103B9f6alVyG6OH8levIksJiR262fbrsBxbsYrZiFMBHe5mwt6f_GkqKxoEaWRQPwzTTDWhYjf_NIcXwQnVVukVRp_KGfD8NEq1PY48KtITxBsaak8TCo8zbb9NBwfRc/s1600/1-IMG_9718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDDdEp6lCWrR9103B9f6alVyG6OH8levIksJiR262fbrsBxbsYrZiFMBHe5mwt6f_GkqKxoEaWRQPwzTTDWhYjf_NIcXwQnVVukVRp_KGfD8NEq1PY48KtITxBsaak8TCo8zbb9NBwfRc/s640/1-IMG_9718.JPG" width="426" /></a></div>
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<em>1 kg neprskane narance</em></div>
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<em>80 g svijezeg djumbira</em></div>
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<em>800 dkg secera</em></div>
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Narance dobro oprati i zajedno sa oljustenim djumbirom staviti u lonac u koji ste dodali oko 2 l vode. Staviti da prokljuca, te smanjiti i ostaviti da se kuha 40-50 minuta tj. dok narance omeksaju. Izvaditi narance i djumbir, te dodati, ukoliko je potrebno, vode da dobijete 1.7 l tekucine. Dodati secer i maknuti sa vatre. Mjesati da se secer otopi.</div>
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Narezati narance na pola i u komad ciste gaze ili muslina postrugati unutrasnjost narance. Sakupiti tekucinu iz narance i dodati je u vodu. Gazu zavezati. Koru narance i djumbir nozem na tanko narezati i staviti u vodu, zajedno sa zavezanim smotuljkom. Staviti na plamen da se kuha oko 30 minuta ili koliko je potrebno da se pocne sguscavati. Izvaditi zamotuljak i pospremiti u sterilizirane bocice kao svaki normalni pekmez</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2iy6xCR14gDlfV-TxrdafYX9j13uX4SnkrW-zzVEAW8y0GFAFt_IReF5JHKBeO63jnuQEW6ivZuyBE6IO_WnvxCCzOtvfHs2JYGXG2EqKS8Vt_UW_qxrK-noNCsZFh4fWpp7JhmhIz7G/s1600/1-IMG_9743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2iy6xCR14gDlfV-TxrdafYX9j13uX4SnkrW-zzVEAW8y0GFAFt_IReF5JHKBeO63jnuQEW6ivZuyBE6IO_WnvxCCzOtvfHs2JYGXG2EqKS8Vt_UW_qxrK-noNCsZFh4fWpp7JhmhIz7G/s640/1-IMG_9743.JPG" width="426" /></a></div>
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</div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com15tag:blogger.com,1999:blog-1769673723578036701.post-58938887878648172752012-04-25T02:19:00.000-07:002012-04-25T11:25:12.801-07:00Nekad bilo, sad se spominjalo.... uz pikantni crveni grah na zlicu<div class="separator" style="clear: both; text-align: center;">
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Danas je 25 de Abril - drzavni praznik kojim se slavi revolucija. Revolucija karanfila 1974-te. Portugalu se desio drzavi udar. Vojska na ulicama, svrgnuce totalitarnog rezima i odlazak Antonia Salazara u povijest. Povijest za koju ce se danas mnogi kleti da je bila puno bolja nego sto je neumoljiva sadasnjosti. U to vrijeme Portugal je vodio svoje ratove u Angoli, Mozambiku...kolonijama, koji su ironicno, bile u puno boljem stanju nego sam Portugal. Istina je da se ovdje malo ulagalo, povezanost sela i grada losa, velik broj ljudi nepismen. Zivot jednostavn.</div>
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<a href="http://1.bp.blogspot.com/-29PuzIVICiY/T5e3smhtgeI/AAAAAAAABlk/T6npEZq8EqM/s1600/1-hrana+proljece+20128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-29PuzIVICiY/T5e3smhtgeI/AAAAAAAABlk/T6npEZq8EqM/s640/1-hrana+proljece+20128.jpg" width="452" /></a></div>
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Danas su izgradjene auto ceste, povezanost sjevera i juga zemlje kao u svom ostalom svijetu. No cestarina je tolika da mnogi na svojim putovanjima biraju seoske ceste koje ce ih dovesti do cilja. Nekad podrucne skole zatvorene, za djecu je bolje da skolu pohadjaju u udaljenom, vecem gradu - tako kazu. Domovi zdravlja - takodjer se zatvaraju - idite u oblizni grad gdje bolnica puca po savovima. Ali tako je bolje - kazu. Shopping centri na svakom koraku, prepuni "just look-era" - jer dzepovi su prazni, a i dolazi PDV na naplatu. U vecernjim me vijestima uvjeravaju da to tako treba i da je tako - bolje. Sa ekrana se kiselo osmjehuje poznato lice. Djelujem ko<a href="http://www.youtube.com/watch?v=sFH0-u9L_9I&feature=related"> ovca</a>.</div>
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Redovi u puckim kuhinjama su sve dulji, cijela obitelj pognute glave mirno ceka u redu. Gospodja Carmen volontira i uz osmijeh pruza sarenu zdjelu punu tople juhe i sendvic. Iza nje, sramezljivo stoji djevojcica, ne starija od 10-tak godina. - Sutra idem u skolu, mozes li mi dati jedan sendvic za marendu? ....</div>
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Danas je 25 de Abril, drzavni praznik kojim se slavi revolucija. Skole su zatvorene, ceste poluprazne, bolnice prepune, na licima ljudi - sjena. Zivjeli!</div>
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Za <span style="color: red;"><strong><em>pikantni crveni grah</em></strong></span>, potrebno je:</div>
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maslinovo ulje</div>
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lovorov list<br />
2 vece mrkve</div>
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1/2 luka</div>
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3 cesnja cesnjaka</div>
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1 ljuta papricica</div>
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1/2 pikantne kobasice</div>
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1 konzerva rajcice u komadima (240gr)</div>
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1 staklenka crvenog graha (250gr)</div>
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tjestenina po izboru</div>
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2 sake svijezeg spinata</div>
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Na maslinovom ulju zazutiti sitno narezani luk, dodati lovorov list, usitnjenu ljutu papricicu, na listice narezan cesnjak. Malo prodinstati, te dodati na kolutove narezanu mrkvu i kobasicu. Nakon 10-tak minuta dodati usitnjenu rajcicu i podliti sa malo vode ako je potrebno. Kuhati 15-tak minuta te dodati grah i spinati. Ja sam koristila predhodno skuhani grah da dobijem na vremenu. Kad prokljuca dodati saku tjestenine po izboru.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeBVH6EGCblcsAqFhHr6Uahsp4eW0cW4RXmnsqPxLbFlYQilu-6S1GwwpFITBpJZy0u6Hp0zxpDLUaiGjOY8pewlHTLUPsrBeAfqjyCGVYRPEOioavLIAszTBcBT2ryWX4JfUs6fL4epL/s1600/IMG_1359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeBVH6EGCblcsAqFhHr6Uahsp4eW0cW4RXmnsqPxLbFlYQilu-6S1GwwpFITBpJZy0u6Hp0zxpDLUaiGjOY8pewlHTLUPsrBeAfqjyCGVYRPEOioavLIAszTBcBT2ryWX4JfUs6fL4epL/s640/IMG_1359.JPG" width="426" /></a></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com16tag:blogger.com,1999:blog-1769673723578036701.post-2002319789420738902012-04-05T13:39:00.001-07:002012-04-05T14:04:05.085-07:00O Uskrsu na portugalski nacin .... Folar da Pascoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8-8DMnC0zVsBmHltEhJn3Al1JFcxddtkQZUT0XxcO6U3CHQyi15FwOH4hyphenhyphenUtvQC3gDzxESRtHjhIzo1jyg5yyyJiHlhT0n_wc7G_gcG9Se2zZcckXyZbvUqyzXzURUHumCkVxEKjKx_w/s1600/1-IMG_1063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8-8DMnC0zVsBmHltEhJn3Al1JFcxddtkQZUT0XxcO6U3CHQyi15FwOH4hyphenhyphenUtvQC3gDzxESRtHjhIzo1jyg5yyyJiHlhT0n_wc7G_gcG9Se2zZcckXyZbvUqyzXzURUHumCkVxEKjKx_w/s640/1-IMG_1063.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;">Za nekoliko dana je Uskrs. Petak je neradan dan. Ponedjeljak je radni. To je tehnicki detalj razlicitosti izmedju portugalskog i hrvatskog Uskrsa.</div><div class="separator" style="clear: both; text-align: justify;">Portugalci za Uskrs poklanjaju cokoladom prelivene bademe. Ili one sarene konfete koje smo navikli vidjeti na tradicionalnim svadbama po hrvatskim selima. Znate one umotane u komadic muslina ili tila, sa kicastim cvijetom na vrhu.... U danasnje vrijeme djeci se poklanjaju velika cokoladna jaja umotana u sareni papir, kao i u ostatku svijeta, dok ce se stariji clanovi obitelji zasladiti usecerenim ili cokoladnim bademima.</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;">Farbanje jaja do prije nekoliko godina bijase nepoznanica, no danas sa dolaskom slavenskih emigranata, ponajprije Rusa i Ukrajinaca, svaki iole posteniji kvart - ima svoju trgovinu ruskim proizvodima. Tu ja kupujem boje za jaja. Kao i u Hrvatskoj - to je svojevrsni rulet, jer nikad ne znas kakva ce ispasti zuta ili plava. No, bolje ista nego nista. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;">Dorucak nije glavni uskrsnji obrok, vec rucak. Dakle, francuska, sirevi, kuhana sunka...zaboravite. Ovisno o dijelu Portugala gdje se zivi, na uskrsnjem su se stolu nalazili ili janjetina ili teletina iz pecnice, tradicionalno sa krumpirima, <a href="http://naputovanju.blogspot.pt/2011/05/o-ukrasnim-plocicamai-bola-de-presunto.html">bola de carne/presunto</a> - nesto poput kruha sa mesom/prsutom, vjerojatno salata. Slatki dio u starijim kucama bio je u znaku <a href="http://naputovanju.blogspot.pt/2010/11/o-jezicnim-faktima-i-slatkoj-rizi.html">slatke rize</a> i obavezno slatkog uskrsnjeg slatkog kruha - <strong><span style="color: red;"><em>Folar</em></span></strong>. </div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div>Folar su u neka davna vremena davali krsni kumovi na dar svojoj kumcadi, a ovi bi im uzvracali kiticama cvijeca. U ono doba kada su se kolaci jeli samo u posebnim prilikama - folar je bila velika radost. Danas ga se kupuje u svim supermarketima, no ipak, onaj napravljen kod kuce ima poseban okus, a i kuca lijepo mirise. Pece se zajedno sa kuhanim jajetom, kao i nasa pinca, no ja sam folar ispekla bez njega.<br />
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Potrebno je:<br />
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<div style="text-align: center;">40 gr svijezeg kvasca ili 11 gr suhog kvasca</div><div style="text-align: center;">500 gr brasna</div><div style="text-align: center;">1.5 dcl mlakog mlijeka</div><div style="text-align: center;">100 g secera</div><div style="text-align: center;">75 g margarina/putra</div><div style="text-align: center;">1 cajna zlicica mljevenog cimeta</div><div style="text-align: center;">1 cajna zlicica mljevenog komoraca (<a href="http://hr.wikipedia.org/wiki/Komora%C4%8D">erva doce</a>)</div><div style="text-align: center;">2 jusne zlice rakije</div><div style="text-align: center;">2 jaja</div><div style="text-align: center;">sol po zelji</div><div style="text-align: center;">2 jaja predhodno skuhana </div><div style="text-align: center;">zutanjak za premazivanje</div><br />
<div style="text-align: justify;">Pomijesati kvasac sa 100 gr brasna i dodati pola kolicine mlijeka. Zamijesati da se tijesto odvaja od dna. U drugu posudu staviti ostatak brasna, napraviti rupu u sredini i tamo staviti predhodno zamijesano tijesto sa kvascem. Okolo staviti secer, margarin narezan na kockice, cimet, komorac, rakiju, i lagano istucena jaja. Sve dobro izmjesati da se poveze i postane meko i elasticno.</div><div style="text-align: justify;">Pokriti i ostaviti na toplome da se volum udvostruci. Kod mene je to trajalo oko 3 sata, u kuhinji na stolu, prekriveno jaknom. Kad se volumen tijesta udvostrucio odijeliti manji dio za ukras, te ostatak prepoloviti i formirati dvije okrugle pogace/kruha. Dlanom ih malo spljostite. Ukoliko se odlucite za kuhana jaja, utisnite ih u sredinu i preko njih polozite trake od tijesta kao ukras. Ostaviti tako da se uzdize oko pola sata. Premazati zutanjkom i staviti peci u zagrijanu pecnici na 200 C. Nakon 15 minuta pokriti alu folijom da ne izgori sa gornje strane.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Folar se moze jesti sam, no odlican je sa putrom ili nakon nekoliko dana kao prepecenac. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigoO62fPitNeQc_IskB3xjiiduEQ4upwUaeyZ0fKCwlJ4Lp9EGR-wVeYhkzDvQfm5OtfB-DHuUQMW7HdxaTHYx_7GjabVXxUCrrKaRrtu4XQelTD1fyeehgcz4pVykCH18u5bcla4BwZZ_/s1600/IMG_1008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigoO62fPitNeQc_IskB3xjiiduEQ4upwUaeyZ0fKCwlJ4Lp9EGR-wVeYhkzDvQfm5OtfB-DHuUQMW7HdxaTHYx_7GjabVXxUCrrKaRrtu4XQelTD1fyeehgcz4pVykCH18u5bcla4BwZZ_/s640/IMG_1008.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com16tag:blogger.com,1999:blog-1769673723578036701.post-74196733999789860202012-03-30T04:46:00.002-07:002012-03-30T06:19:24.140-07:00Idemo na put...u Brugge... uz belgijske waffle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe8xZ8IehPicoYnY4C-7tis_TlHZLjoBnsHruwm1cgE_uzeWaLytas_kTTO4AsQCZ_yo49SLQfcO-JkzR3EsExmGAE6x1y_dedOqisUWXwuzyBAlIDZvNFMGS228xLK_9UoKCPBQLLyuQ/s1600/P1060910-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe8xZ8IehPicoYnY4C-7tis_TlHZLjoBnsHruwm1cgE_uzeWaLytas_kTTO4AsQCZ_yo49SLQfcO-JkzR3EsExmGAE6x1y_dedOqisUWXwuzyBAlIDZvNFMGS228xLK_9UoKCPBQLLyuQ/s640/P1060910-1.jpg" width="640" /></a></div><br />
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<div style="text-align: justify;">Jutro nije obecavalo nista posebno. Sivi oblaci i sporadicna, dosadna kisa, brisaci autobusa u gotovo hipnotickom taktu i dva sata disciplinirane voznje prema belgijskom sjeveru. Iz Brisela u Brugge. Jednom u maju.</div><br />
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<div style="text-align: justify;">Iako nisam znala sto ocekivati, jer sam izlet se pruzio kao iznanadna mogucnost, za vrijeme boravka u Briselu, nadala sam se necemu novom i lijepom. Brugge me oborio s nogu na prvu. Lijepo vrijeme, brojni kanali po kojima lijeno plove malene barke, ljubazni domacini, cistoca grada i cvijece na svakom koraku - sto vise turista moze pozeljeti?</div><div style="text-align: justify;"><br />
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<div style="text-align: justify;">Po dolasku u Brugge nebo se otvorilo i zasjalo je sunce. Iz nekolicine autobusa, poslusno su izlazili stariji turisti kojima je vodic objasnjavao raspored kretanja. </div><div style="text-align: justify;">Brugge je stari grad. Stoljecima poznat kao Venecija sjevera, bijase sjediste trgovaca svijeta. U njegove plitke luke uplovljavali su brodovi noseci zacine sa istoka, a jos davno prije tu su se smjestili bankari i poznate slikarske skole. Setajuci perifernim ulicicama, ne bih se iznenadila da mi u susret krenu Vermeer-ovi likovi noseci zamotuljke svijeze hrane sa obliznje trznice. Djevojka sa bisernom nausnicom, sasvim je realan lik u ovom okruzenju.</div><br />
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</div><div style="text-align: justify;">Ovo je jedan od onih gradova gdje trebate sjesti na rub ceste i gledati svijet kako prolazi pored vas. Zatvoriti oci, duboko <a href="http://www.youtube.com/watch?v=KSU4AykFs_Q&feature=related">udahnuti</a> i razabrati muziku ulicnog sviraca od graje francuskih turista. Svijet je u miru, sa obliznjeg balkona mirise rascvijetali jasmin. U glavi kanal sletjelo je jato divljih gusaka. Cuje se skljocanje fotoaparata.</div><div class="separator" style="clear: both; text-align: justify;"><br />
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<div style="text-align: justify;">Brugge je uspio ocuvati svoju tradiciju i originalnost. Rame uz rame jednostavnim kucicama stoje zgrade profinjenih fasada. Kao originalne kulise nekog baroknog kazalisnog dijela sepure se pred novopristiglim turistima. Glavni gradski trg i srediste grada pod zastitom su UNESCO-a, a sa glavnog tornja pruza se prekrasan pogled na grad. Popnite se - ja nisam. Bio je zatvoren.</div><br />
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<div style="text-align: justify;">Na samom ulazu u grad nalazi se Beguinale House, ili Beginska Kuca. Oaza mira, tise i meditacije. Prve beginske zajednice su nastale u 12. stoljeću kada je zbog porasta ratova veliki dio zena ostao - sam. Ili udovice, ili nikad udane. Ženski samostani uspijevali su pruzati im barem minimalnu sigurnost. Beguinagi su ubrzo osiguravale pomoć bogatih dobročinitelja koji su financirali boravak siromašnih i starih beginki. Kako ovaj red nije zahtjevao toliku disciplinu i odricanja kao neki drugi crkveni redovi, uskoro vise nije bilo mjesta za sve one koje su se zeljele skrasiti pod sigurni krov beginskih kuca. Rjesenje? Ekonomska selekcija - tko je mogao platiti - usao je.</div><div style="text-align: justify;"><br />
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<div style="text-align: justify;">Ne budite skrti i platite voznju kanalom. 30-40 minuta odmora za umorne noge i drugaciji pogled na prekrasan grad. Vodici najcesce govore nekoliko jezika - pa si odaberite sta vam odgovara. Obratite paznju na male detalje privatnih kuca. Posvuda je vidljiva germanska pedantnost i kao da se moze osjetiti ponos stanovnika sto zive bas ovdje - u ovom romanticnom gradu. </div><br />
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<div style="text-align: justify;">Kada prosecete cijelom turistickom rutom, izadjete iz barke, na red dolaze obiteljske trgovine. Nema velikih ducana, razvikanih modnih marki, samo nebrojeno puno malih trgovina cokoladom, restorana i pivnica, te lokalnih keramickih rukotvorina. Odaberite svoju profesiju :-)).</div><br />
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<div style="text-align: justify;">U Brugge-u sam prvi puta vidjela <a href="http://www.wohlfahrt.com/">Kathe Wohlfahrt</a> ducan. Ducan u kojem je Bozic cijele godine. Sjecam se da sam se osjecala kao u nekom starom filmu, sa istinskim, razigranim osjecajem srece.</div><div style="text-align: justify;"><br />
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<div style="text-align: justify;">I onda, polako pada noc i vrijeme je mozda za jos jedno, poslijednje virkanje u izlog cokoladnog ducana. Ovdje je sve tako - bajkovito.</div><div style="text-align: justify;">Nevoljko, uz nijemo obecanje samoj sebi odlazim do autobusa. Vratiti cu se ponovo, na barem nekoliko dana.</div><div style="text-align: justify;"><br />
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</div>Osim cokolade, otici u Belgiju, a ne probati waffle - ravno je dolasku u Portugal i ne probati bakalar. Stoga, dok planiram kako i kada se ponovo dokopati romanticnog vikenda u Brugge-u, ostaje mi da pecem waffle, po receptu za koji su mi garantirali da je onaj pravi - originalni. Pa vi odlucite sami, da li je bolji ili...po waffle samo u Belgiju vrijedi poc.<br />
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</div>Potrebno je:<br />
<div class="separator" style="clear: both; text-align: center;">500 gr brasna</div><div class="separator" style="clear: both; text-align: center;">250 gr margarina</div><div class="separator" style="clear: both; text-align: center;">80 gr secera</div><div class="separator" style="clear: both; text-align: center;">6 jaja</div><div class="separator" style="clear: both; text-align: center;">1 dl mlijeka</div><div class="separator" style="clear: both; text-align: center;">1 prasak za pecivo</div><div class="separator" style="clear: both; text-align: center;">1 vanil secer</div><div class="separator" style="clear: both; text-align: center;">korica 1 narance</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Pomijesati zutanjke, secer, brasno, mlijeko, vanil secer i prasak za pecivo. Kad smijesa postane homogena, dodati istuceni snjeg od bjelanjaka. Umutiti pazljivo. Ostaviti oko 1/2 sata da odstoji. Peci waffle u odgovarajucem strojceku.</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com12tag:blogger.com,1999:blog-1769673723578036701.post-50190618837728762512012-03-26T10:01:00.004-07:002012-03-26T10:20:24.017-07:00O zabavi za cijelu obitelj - tutorial o masakriranju kokosa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbukQUIi6TKxKfunsCEW08HXplnvfCDecJaOL7Jpl8blnuyNo6LDMXZ29Gnnudu8UzQts9u6xNIvwfxpHQ_aj8UkoWQYOgi4CX1H7J1bImKTuCjGSN11xfx5DC-JdtsNeZ_WaKxLPtlfa/s1600/IMG_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbukQUIi6TKxKfunsCEW08HXplnvfCDecJaOL7Jpl8blnuyNo6LDMXZ29Gnnudu8UzQts9u6xNIvwfxpHQ_aj8UkoWQYOgi4CX1H7J1bImKTuCjGSN11xfx5DC-JdtsNeZ_WaKxLPtlfa/s640/IMG_0101.JPG" width="640" /></a></div><br />
Nedjelja je poslijepodne i pregledali ste sve filmove u kucnoj filmoteci. Vani pada kisa ko iz kabla. Nejacad od dosade ne zna kud bi sama sa sobom, a trbusasti kljunas je zaposjeo trosjed kao da zivi sam. Vrijeme je za akciju. Otvaranje kokosa - <a href="http://www.youtube.com/watch?v=cOrc37wNUqU">zabava</a> za cijelu obitelj.<br />
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<div style="text-align: justify;">Prvo sto morate napraviti jest natjerati kljunasa da se doseta do kuhinje i uvaliti mu nozinu u ruke. Vi NE MOZETE obaviti daj dio posla jer ste upravo nalakirali nokte. To jeste posao za svakog kvalitetnog muzjaka, jer na taj nacin uspijeva dokazati da spretno barata hladnim oruzjem. Iz higijenske udaljenosti pratite rad i dajte specificne upute. Ne pretjerano komplicirane.</div><div style="text-align: justify;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Sa kokosa treba nozem ukloniti dlake i nepozeljna vlakna. Nesto kao brijanje (vidite da je to posao za njih!). Nakon sto je kokos gladak, potrebno ga je pod mlazom vode oprati.<br />
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Kokos ima 3 rupe, no samo kroz jednu ulazi slamka. To je ona koja izgleda drugacije od ostale dvije, ali nemojte mu to reci, neka isprobava i tako dobije na osjecaju da je koristan. Kad napokon pronadje pravu rupu, vrhom noza treba izvaditi koru. Nakon toga mozete pozvati nejacad u kuhinju, teritorij je siguran, hladno oruzje na cas ostavljeno sa strane.<br />
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</div><div class="separator" style="clear: both; text-align: justify;">Nakon popijenog kokosovog mlijeka, uvalite mu u ruke cekic. Najveci koji u kuci imate. Na pod postavite dasku, a ispod nje krpu. Daj dio morate obaviti vi, jer se on toga vjerojatno ne bi sjetio, pa riskirate odvaljenu mramornu kuhinjsku plohu i jedan - ups! - koji bi vas kostao vise nego kokos.</div><div class="separator" style="clear: both; text-align: center;"><br />
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Kokos je potrebno lupati i okretati u isto vrijeme, te bi se isti nakon nekog vremena trebao raspoloviti. Tvrda kora se nece sama od sebe odvojiti od mesnatog dijela, pozeljna je upotreba muske snage.<br />
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<div class="separator" style="clear: both; text-align: justify;">Nakon sto je kora odvojena, potrebno je odstraniti vlaknastu opnu od mesa. Dosadan posao do zla boga, razlog vise da upravo sada morate telefonirati mami. Uvalite posao "nekom".</div><div class="separator" style="clear: both; text-align: justify;">Na kraju, mesnati dio narezite, poslozite u zdjelu i prekrite vodom. U frizideru na ovaj nacin kokos moze stajati ....dok se ne pojede.</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div>lusitaniahttp://www.blogger.com/profile/04465864041906759216noreply@blogger.com10