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can still vote! Egyptian Dream Book

Krakowski Vote for Women's Trail - a great initiative of the Foundation's Young Women's Space, the other face of the city, great job, available publications (guides)! I am interested not only due to restoring the memory of the extraordinary female characters who left their imprint behind in Krakow, and which do not mention any guides. There are other routes around the city, other than those exploring ways the most popularized it - are very inspiring.

page Krakowski Women's Trail

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Pork roulade with cranberry



Rarely has a Christmas roast that appeared on my table again, and just a week or two after Christmas. Besides, I'm rather mięsolubna different (heh heh, nice rhyme;)), it is usually after the Christmas goodies and general excess overfeeding most immediately after the holidays for acute przeszłabym vegetarian diet. Even more wondered myself, he recently got back into the oven just a piece of pork (though about half of the Christmas version), this stuffed with bacon, cranberry sauce and a handful of aromatic root:)

should all with Christmas Nigella, whose recipe for a pork roll I decided to try to enliven the festive menu and to replace its traditional loin with plums or apricots. Proved to be so good that it disappeared at one sitting and not even half a slice of the uchowało to taste the cold (and, as such, any burning like the most). Thence ance replay "in season":) I have to admit that the roll is as delicious as the bread, sausage and hot with cranberry sauce or the meat aroniowym, ao crispy bacon on the outside can play a bloody battle;) Right now, I strongly recommend it to you for future holidays, but does not hurt to try a recipe before:)



Pork roulade with cranberry:

2.5 kg pork loin with bone (about 2 lbs boneless), 200 g crude
bacon

marinade -
125 ml olive oil 65 ml white
wine or vermouth,
15 ml Worcestershire sauce,
1 / 2 teaspoon salt

stuffing -
60 g raw bacon,
1 onion, 2 cloves garlic
,
1 / 2 teaspoon ground ginger,
1 / 2 tsp ground cinnamon,
1 / 4 teaspoon ground cloves,
1.5 tablespoons of olive oil,
100 g dried cranberries, a handful of parsley


If you have pork on the bone, first separate the meat from the bones. Bones do not throw away, only to delay our refrigerator.
rozkroić pork on the side of the half or one third the thickness (if it is very thick), so as not to cut the meat to the end, but to spread them on a thinner flap. Break the meat to make it equal to the thickness and shape resembled a rectangle.
put all the marinade ingredients into a plastic resealable freezer bag, mix and put the pork loin. Leave the bag for a few hours (preferably overnight) in the refrigerator.

bacon cut into small cubes, onion and garlic finely. Nigella advised to grind all the ingredients for the filling (except cranberry), but I do not like pulpy consistency and I did this. Filling in spite of this nicely kept in roladzie.
oil is hot in a flat pan or skillet. Fry bacon, onion and garlic (cook over low heat for about 10 min.). Add spices and dried cranberries and cook another 5 minutes. At the end add parsley. Allow to heat and cool.

20 minutes before the scheduled saturating remove the loin meat from the refrigerator and preheat the oven to 200 degrees.
Remove meat from marinade and place sliced \u200b\u200bside up. Sprinkle with salt and pepper. Evenly spread the filling, leaving approximately 2.5 cm around the edge of the rectangle. Wind the roll along the longer side.

bacon slice lengthwise into thin, long slices. Wrap slices of the entire top rolls, so that one strip of bacon down at second. Collar tie with string.

remaining bones from the flesh lay on the bottom of roasting or casserole dish, bake in which we roll so that the established grid. On it lay the whole roll and put in the oven for about 1.5 hours. If the bacon begins to brown quickly, cover the pot aluminum foil.

Milena Velba Pregnent

the Egyptian dream book: a summary form - in the heavy toil to live, to take something which is beyond you.

After reading the summary of 2010 in the arts, published " circulation ", as usual, I feel obligated to create a response, give expression to my views. I would say with my favorite columnist Jaś Kapela of the "Political Criticism," which charts commenting on things that every intellectual should know the "Policy" with relief said: how good it is that I'm not the intelligentsia. I would do as she wanted, how much I want to declare: "how well I'm not a critic / curator / art historian / essayist (as it once was Leszkowicz Paul wrote about himself in the biographical, and I envied them so much) / (no and probably most important in total) blogger. " However, I am, can not be denied. What more can I say? You, the few authors who postaraliście, sorry, you know who you are, and I do not want anyone to favor. It is known aversion to summarize my years in the field art, which organizes graciously hosting me in bloggerskim incarnation, "Circulation." Innocent in the total project, what are the summary, however, contains a remarkable potential for the disclosure continues. It is an awkward gift for the Polish art world. Every year since, with the regularity of the watch reveals the ruthless self-evident to say, mental nudity, nudity and maybe even the world of art. If the intention of "Circulation" is just like that - that I offer sincere congratulations. If not - they manage to casually hit the very heart of this world of misery.

As everything is summed up? (And again, forgive me, those who are postaraliście, przemyśleliście and have the necessary distance to each other.) This is what can be summarized as the alleged summary of the year 2010 are: myopia, inferiority complex, niedouczenie complex erudycyjności, narrow horizons, fashion, or returning attention to what falls and what was not proper, unleashed narcissism, cynicism manifested in the exploitation of these weaknesses, honesty and doing your on your own facility, the states of emotional imbalance, lack of a broader overview, the lack of ambition for this to actually achieve emotional balance and a professional, the lack of - how should I know? Decency? Then there are discouragement and weariness with the more aware of the circumstances the Polish art world. So I was diagnosed during a state of mind involved in the summaries.

What a strange, though, in fact, to diagnose the state of art in 2010 is a pretext to expand the diagnosis of a decade, no one about it not tried. You can say "sorry that you took no part in the summary. Therefore there is no mention of your business." Yet something about my find, but what about (suggestions come to mind ad hoc) on the activity of curatorial consistently active and conscious of their profession or a Roman Lewandowski restored the BWA Lublin?

I would therefore like to draw attention of intellectuals and intellectuals to the events of 2011. It's not too happy date, but please remember the Żmijewskich addition, Liber Kozyr and exhibitions of other artists not so fortunate, such as issuing a BWA Olsztyn. Believe me, shows Eli Jablonska and Basia Banda in this gallery were phenomenal (mimicking the terminology used in the summary of "Circulation").

Fortunately, I'm not inteligentką ... and do not participate in the "Circulation".


ranking can be found at "Circulation."
column Band Johnny

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Amaranth and cookies amarantusowe



Amarant, scarlet, crimson, eggplant ... almost sounds like a review of a range of Renaissance master painted:) Do not, however, will lecture on the painting or the palette. It will, as usual, about food:) Because it so happens that one of my favorite words that sound seasoned with sensual thrills, they are also the names of colors and have their counterparts in the kitchen. It only confirms, once again, how sensual it is to eat and that each chef is an artist who with his rich palette of ingredients so chooses flavors, colors, smells (and words!)) to create a dish that in one the most perfect composition.



very successful attempt with roasted millet and jaglanymi mufinkami encouraged me to experiment with amaranth. Amaranth , otherwise known as scarlet or purple corn (actually pseudo-grain) has always grown in our home gardens as ornamental plants and even a few years ago not have occurred to me that the beautiful, scarlet hanging the flask to which consists of thousands of tiny seeds can be eaten. Meanwhile, it appeared that this modest plant is one of the oldest cultivated in the world. Appreciate it already ancient Mayan civilizations, the Incas and Aztecs, considering it a sacred plant whose advantages were used in everyday food and religious ceremonies. And the advantages of grain amaratusa is really a lot. The content of iron and protein przyswajanego easily beats all other plants, as well as milk and red meat. It does not contain gluten, but has plenty of fiber and important components minerals.

Amaranth is available in the form of grain, flour and so. popping, or roasted beans that can be done alone, prażąc grains on a dry frying pan, just like corn or millet. Amarantusowy popping has a mild, slightly nutty flavor and can use it in different ways and sweet and savory. Start the amarantusowe baked cookies. Precisely amarantusowo-banana with raisins, a modified provision found in the blog Not Just Apples . This type of cookie, "sponge", not crunchy and soft, moist, slightly sticky surface and freckled from amaratusowych, roasted seeds. If a banana is very ripe and sweet, you can add to the dough a little less sugar, and add oil instead of butter, but in both versions are delicious and very nutritious:)



Cookies amarantusowe:

1.5 cups toasted amaranth (popping)
1 banana,
1 / 2 cups sugar,
1 / 2 cups raisins sultanas,
1 egg, 1
cups of flour, 40 g
butter (or 1 / 4 cups oil )
1 / 2 teaspoon baking soda,
1 / 2 teaspoon baking powder 1 teaspoon sugar
with real vanilla,
pinch of salt

sugar, vanilla sugar, egg, melted butter and crushed banana mix.
In a separate bowl, mix flour, baking soda, baking powder, salt, raisins and blanched before popping amaratusowy. Mix dry ingredients with a spoon and wet.

on paper lined baking sheet to impose a spoon (actually it is best to go with two spoons:)) equal portions of dough. Preheat oven to 180 degrees and bake cookies about 8-10 minutes.

Fic Dani Martinez Y Anna Simon

Country Greek bread (wheat and corn)



Last saved my life! :) Exaggerate, of course, but it was a real emergency exit, the last time somehow missing from the house of bread and the terrible truth came out in the evening, just before Christmas day (= closed shops). In yeast and outgrowing zakwasowy zakwasowca there was no time and had to be rescued in yeast. Bearing in mind the wonderful (in taste and form:)) Pan de Horiadaki with olives and black cumin , I chose another Greek, white bread - wheat and corn country of a book on baking yeast by Mirrabelki . Like Mr. de Horiadaki, beautiful countryside and growing fast (although I gave him the minimum time, and should grow a little longer) and has a delicate flesh and skin. In my opinion, was a little bit too salty and I do not know if this is a question of the salt content of salt, or individual taste, but next time I will add two teaspoons of salt instead of the entire one and one half of the original provision. I chose a version of basketball (for which a fan lately:)) and proudly watched as a loaf swells in the furnace, like an inflatable balloon:) And I think I finally learned how to cut (after the numerous tests and searches, the ideal equipment for this purpose proved to be a technical ułamywany blade:))! Finally, the Greek country bread heroically saved the family from a holiday breakfast without bread, and I recommend it to fans of white bread and Greek flavors. Fits beautifully in soups.



Country Greek bread (wheat and corn):

450 g of wheat flour,
20 g corn flour,
30 g whole-wheat flour, 1.5 teaspoons
dry yeast (instant),
1 teaspoon sugar 2 teaspoons salt
, 1 tablespoon olive
,
approximately 350 ml of water

Mix flour with about 300 ml of water and leave for about 20 minutes. That has absorbed the liquid. Then knead 10-12 minutes, gradually adding remaining water. At the end of kneading add successively yeast, sugar, salt and olive oil. Dough should be soft, rather loose and not be easily torn. If it is too dense or rare, if necessary, add water or flour.

Cover tightly and allow to rise for 2-3 hours. In the middle of the rising time, remove the dough has risen, stretched and re- form a ball.

dough lightly overgrown once again risen, to form a ball or loaf and put into a greased mold or sprinkled with olive oil potato flour the basket and leave to rise again for 1-2 hours.

About 30 minutes before baking preheat the oven to 200 degrees C. Bochenek cut their surface (the one grown in a basket, first translated in the hot pan or baking stone). Gently spray with water and put the bread oven. Bake approximately 40 minutes until golden brown.

Woman Elictric Tortuer Pon

Elzbieta Jablonska "Extremely (un) successful work in footbridge BWA Olsztyn

cordially invited to the exhibition, Elzbieta Jablonska, "Extremely (un) successful work" in the Gallery BWA in Olsztyn.

exhibition is a holistic project, an attempt to look behind him, so that for a moment to stop and think about what's next. Here you will find old work, or the remnants of them - mixed in new installations. For this work a new, specially made for the exhibition. The main idea of \u200b\u200b"Nadwyczaj (AD), a successful work" are the criteria by which we evaluate the work and exhibitions. The exhibition also seeks to show the creative process przebiedg, moods swing between acceptance of one's own work and the discouragement and fatigue due to the fact that the materialization of the idea is not such as would have wanted. This variation between acceptance of one's work and her enthusiasm and willingness to abandon a participation and author of the exhibition, and curator.


Elzbieta Jablonska, extremely (NO) UDANEDZIEŁO

Main • January 14 - February 24, 2011
opening: January 13 (Thursday). 18.00
Contemporary Art Gallery BWA, Olsztyn