It has been more than three years since my last post :) I've got to improve. Not an awful lot has changed during this time. I'm still up to all kinds of creative experiments.
Te būs viens no tiem;
Here is one of them:
piektdiena, 2016. gada 22. jūlijs
Laiks skrien Time flies
Vairāk kā trīs gadi pagājuši kopš pēdējā ieraksta :) Būs jālabojas. Nekas daudz jau pa šo laiku nav mainījies. Turpinu nodarboties ar radošiem eksperimentiem.
It has been more than three years since my last post :) I've got to improve. Not an awful lot has changed during this time. I'm still up to all kinds of creative experiments.
Te būs viens no tiem;
Here is one of them:
It has been more than three years since my last post :) I've got to improve. Not an awful lot has changed during this time. I'm still up to all kinds of creative experiments.
Te būs viens no tiem;
Here is one of them:
svētdiena, 2013. gada 1. decembris
Mana mīļā sēņu zupa un kā "viņi" gribēja uzvārīties My favorite mushroom soup and how "they" wanted to rip me off
Nu lūk, ziemīgais laiks šķiet atnācis uz palikšanu, lai gan ziemīgs Dienvidanglijas izpratnē ir dienā ap +10, naktī ap +5. Kaut gan netrūkst dienu, kad gan dienā, gan naktī ir, piemēram, +8. Latvijā tas būtu vienkārši rudens. Tomēr ir pietiekami drēgns, lai gribētos pusdienās ko siltu un sātīgu. Un mana mīļā sēņu zupa nu piedzīvo mazu variāciju uz biezuma un sātīguma pusi
It seems obvious now, that winter has settled in. However, here in South East of England winter means +10C during the day and +5C during the night. For me it is not a proper winter, rather an autumn. And even more weird to me seems when the temperatures are the same during the day and night, i.e. +8C. Nevertheless it is dreary enough to crave for something warm an hearty for lunch. So I modified a bit my favorite mushroom soup to make it thicker and heartier.
Cik vien iespējams, gatavoju no pamatproduktiem, ne pusfabrikātiem, tā nu zupai šoreiz ņēmu
-izmērcētas pupiņas,
- kartupeļus,
- nedaudz šampinjonus,
- nedaudz šitake un šimedzji (es nemaz pat neceru, ka transkriptēju izrunu pareizi) sēnes.
-1 burkānu,
- 1sīpolu,
- veģetāro buljonu, sāli, zaļumus
I cook from scratch as much as I can, so I took
- soaked beans,
- potatoes,
- mushrooms (a bit from each - button mushrooms, shitake, shimeji)
- a carrot,
- an onion,
- vegetable stock, salt, herbs.
Vispirms izvārīju buljonā pupiņas gandrīz mīkstas, tad pieliku kartupeļus, vienlaicīgi eļļā apcepu sīki sagrieztu sīpolu un uz rupjas rīves rīvētu burkānu. Kad tie apcepušies, pieliku sagrieztas sēnīte, mazliet apcepu, un visu pieliku zupai. Vārīju, kamēr visas sastāvdaļas mīkstas, pieliku garšvielas. Lūk rezultātā, bieza, tumša, sātīga ziemas zupa.
First I put beans in stock and cooked almost tender. Then added potatoes, in the same time I sauteed chopped onion and grated carrot in a bit of oil. Added sliced mushrooms to the skillet, fried a bit together with onions and carrots and poured all the mixture into the pot where beans and carrots were cooking. Cooked all together until all the ingredients were tender. Added some salt and spices and enjoyed my thick, dark, hearty winter soup.
Nu jau būs vairāk kā divi gadi kopš šeit dzīvoju un šo to esmu iemācījusies. Piemēram, to, ka "viņi" visu dara lēni un pamatīgi. Tāpēc jābruņojas ar lielu pacietību. Jebkurā saskarsmē ar kādu iestādi. Ja nesaglabāsi pilnīgi visus čekus, visas algas lapiņas un tml. papīrīšus, tad vienā brīdī tev viņus vajadzēs, kad vismazāk būsi to gaidījis. Piemēram, pēc nedēļām ilgas gaidīšanas uz viņu atbildi par iesniegtajiem dokumentiem, saņemsiet vēstuli, kur tiek prasīts iesniegt trūkstošos dokumentus - jūsu darba līguma 4.lapaspusi un apliecinājumu, ka viens no jūsu dvīņiem ir dzimis tajā pašā valstī, kur otrs. Un ne tikai papīrīšus. Un ne tikai valsts iestādes to praktizē. Arī privātbizness tādā veidā piepelna kādu lieku grasīti.
Sīka ieriebšana, piemēram, no viekala stāvvietas puses - vairums populāro lieveikalu sātvvietas ir bezmaksas, bet dažos stāvvieta ir bezmakasa, ja atstāj mašīnu līdz 3 stundām, vēl vienā no lielajiem gigantiem stāvvieta ir bezmaksas, ja atstāj līdz 3 stundām un iepērkas par vismaz 5 mārciņām. Forši, bet ir viens bet - vispirms jāsamaksā parkošanās automātā 50 pensi, tad tev izdod divus čekus, vienu, ko ielikt logā, otru, ko uzrādīt kasē, kur no pirkuma atskaita tos 50 pensus. Ha ha, un te mēs nonākam pie tā, kā pat milzu korporācijas nesmādē sīku peļņu - automāts pieņem tikai 20p, 50p, 1 mārciņās monētas. Un nedod atlikumu :)))))) Tātad, ja nav pie rokas 50p monētas, tad uzdāvini veikalam savu sīknaudiņu. Piekrītu, tas nav daudz, bet plāns viltīgs, jo tur taču katru dienu simti, ja ne tūkstoši parkojas....
Pamatīgāku ķērienu bija iekārojuši mani interneta provaideri. Maz jau tas, ka nevaru internetu dabūt bez telefona līnijas abonēšanas (un es te nevienam nezvanu, faktiski katru mēnesi maksāju to abonēšanas maksu par neko), viņiem vajag vēl kādu ienākumu. Un, lūk, ko bija izdomājuši. Jūnija sākumā mainīju dzīvesvietu. Pieteicu maiņu provaiderim, jo nolēmu, ka labāk šo pašu, nekā ņemot citu atkal no jauna maksāt visas viņu sagudrotās pozīcijas rēķinā. Nav problēmu, vecajā vietā atslēdza, jaunajā pieslēdza. Bet no vecās vietas palika modems. To neviens neprasa. Labi, ka pietika prāta/veiksmes to kopa ar ķeskām iepakot kastē un nolikt "nebaltām dienām". Nu jau decembris, bet pirms pāris dienām (tātad nepagāja ne pusgads) saņēmu vēstuli ar apmaksātu kulīti, kur to veco modemu ielikt un nosūtīt atpakaļ. Ar piebildi, ka, ja nu gadījumā modems nozaudēts, tad man būšot jāmaksā 50 mārciņas. Smalki :) Redzēs, ko nākošo šie izdomās, kad saņems savu īpašumu sveiku un veselu...
Šeit ļoti tiek reklamēts un uzspiests visus maksājumus noformēt kā automātiskos maksājumus (direct debit). Latvijas bankām būtu ko pamācīties. Jo, ja noteiktajā dienā kontā ir par 1 pensu mazāk naudas, nekā automātiskajam maksājumam vajag, tad nākamajā dienā, kad naudas varbūt tur pietiktu, automātiskais maksājums nenotiek. Latvijā būtu tā, ka tajā brīdī, kad kontā naudas gana, maksājums aiziet un tiek iekasēti tie daži santīmi par katru dienu soda naudas. He, hē, Anglijā ir labāka sistēma. Maksājums nenotiek, tev, cilvēk, jāsamaksā soda nauda kā minimums ar 2 cipariem, plus jāsamaksā pašam "manuāli" tas maksājums un vēl komisijas maksa naudas saņēmējam (arī obligāti ar diviem cipariem) par manuāla maksājuma apstrādi.
Faktiski visu laiku jāsaglabā modrība, jo šeit ir senas tradīcijas, kā pelnīt naudu. Pretējā gadījumā, viss ko varat darīt ir maksāt un pie sevis noburkšķēt - Pēterīts, cūka!
It's been more than 2 years since I live here and I can tell, I've learned a lesson or two. For example, I've learned how 'they' are trying to rip off people. And how slowly and sluggish everything is processed. Not only in government authorities - they are slow, they demand you to produce papers and slips you didn't even suspect you'd need anymore. And then after weeks of waiting for their answer you receive a letter asking you to produce something you have already showed them, but they insist you haven't. Like, for example, page number 4 in your work contract, or confirm that one of your twins had been born in the same country as the other one. So you learn to keep everything for years. Private businesses are worse. They have figured out how to rip you off quite efficiently.
Some of the examples -
Supermarkets - most of these giants have free parking lots. Some of them have free parking lots for 3 hours. But one of them is more efficient. Their parking lot is free for 3 hours and when you buy something for at least 5 pounds. Sounds fair, doesn't it? I agree. But what about their parking meters? You have to pay 50p, that is deducted from your purchase at the till. Still sounds fair. But what if the parking meters accept only 20p, 50p and 1pound coins? And they don't give any change.And their tickets don't say how much you have paid, so at the till you get only those 50p back. It's just the small change, but can you count how many people pay those extra pennies every day? Multiply those extra 10p or 50p by hundreds or even thousands of shoppers.
Supermarkets don't scorn pennies. My internet provider aimed higher, though. I changed the address in beginning of June. Kept the same provider (didn't want to pay all their additional charges for changing the provider), they disconnected their services at one address, connected at another (of course, they put several payment positions in my bill, that's inevitable). And that was that. But what to do with the modem form the old place? I was lucky enough to take it with all its wires and Co, and pack in a box. Decided to keep it on the upper shelf just in case. It is already December now, so a couple of days ago I received a nice letter from them asking to send it back (with all the wires and Co) in the attached prepaid bag. How swiftly - not even a half a year since I moved, they got me! And if I fail to send the modem back, they would charge me 50 pounds. This time they missed. I sent their property back, safe and sound. What is their plan B I wonder?
Another thing so popular here ir Direct Debits - everywhere they push it hard. But what if you are 1 penny short on the Direct Debit day? Do you think they will take the payment after a day or two when some money comes into your account and charge you some small fee for being a day or two late? Alas! They do nothing. You have to find out it by yourself (they will write you 'shortly' - after a month at least), you have to pay them a fee of at least 2 digit sum, pay the missed payment manually, and pay another hefty penalty to the payee for processing the manual payment.
So watch out. The system is well tuned. All you can do is to be vigilant, to plan ahead. Otherwise you pay and swear under your breath...
It seems obvious now, that winter has settled in. However, here in South East of England winter means +10C during the day and +5C during the night. For me it is not a proper winter, rather an autumn. And even more weird to me seems when the temperatures are the same during the day and night, i.e. +8C. Nevertheless it is dreary enough to crave for something warm an hearty for lunch. So I modified a bit my favorite mushroom soup to make it thicker and heartier.
Cik vien iespējams, gatavoju no pamatproduktiem, ne pusfabrikātiem, tā nu zupai šoreiz ņēmu
-izmērcētas pupiņas,
- kartupeļus,
- nedaudz šampinjonus,
- nedaudz šitake un šimedzji (es nemaz pat neceru, ka transkriptēju izrunu pareizi) sēnes.
-1 burkānu,
- 1sīpolu,
- veģetāro buljonu, sāli, zaļumus
I cook from scratch as much as I can, so I took
- soaked beans,
- potatoes,
- mushrooms (a bit from each - button mushrooms, shitake, shimeji)
- a carrot,
- an onion,
- vegetable stock, salt, herbs.
Vispirms izvārīju buljonā pupiņas gandrīz mīkstas, tad pieliku kartupeļus, vienlaicīgi eļļā apcepu sīki sagrieztu sīpolu un uz rupjas rīves rīvētu burkānu. Kad tie apcepušies, pieliku sagrieztas sēnīte, mazliet apcepu, un visu pieliku zupai. Vārīju, kamēr visas sastāvdaļas mīkstas, pieliku garšvielas. Lūk rezultātā, bieza, tumša, sātīga ziemas zupa.
First I put beans in stock and cooked almost tender. Then added potatoes, in the same time I sauteed chopped onion and grated carrot in a bit of oil. Added sliced mushrooms to the skillet, fried a bit together with onions and carrots and poured all the mixture into the pot where beans and carrots were cooking. Cooked all together until all the ingredients were tender. Added some salt and spices and enjoyed my thick, dark, hearty winter soup.
Nu jau būs vairāk kā divi gadi kopš šeit dzīvoju un šo to esmu iemācījusies. Piemēram, to, ka "viņi" visu dara lēni un pamatīgi. Tāpēc jābruņojas ar lielu pacietību. Jebkurā saskarsmē ar kādu iestādi. Ja nesaglabāsi pilnīgi visus čekus, visas algas lapiņas un tml. papīrīšus, tad vienā brīdī tev viņus vajadzēs, kad vismazāk būsi to gaidījis. Piemēram, pēc nedēļām ilgas gaidīšanas uz viņu atbildi par iesniegtajiem dokumentiem, saņemsiet vēstuli, kur tiek prasīts iesniegt trūkstošos dokumentus - jūsu darba līguma 4.lapaspusi un apliecinājumu, ka viens no jūsu dvīņiem ir dzimis tajā pašā valstī, kur otrs. Un ne tikai papīrīšus. Un ne tikai valsts iestādes to praktizē. Arī privātbizness tādā veidā piepelna kādu lieku grasīti.
Sīka ieriebšana, piemēram, no viekala stāvvietas puses - vairums populāro lieveikalu sātvvietas ir bezmaksas, bet dažos stāvvieta ir bezmakasa, ja atstāj mašīnu līdz 3 stundām, vēl vienā no lielajiem gigantiem stāvvieta ir bezmaksas, ja atstāj līdz 3 stundām un iepērkas par vismaz 5 mārciņām. Forši, bet ir viens bet - vispirms jāsamaksā parkošanās automātā 50 pensi, tad tev izdod divus čekus, vienu, ko ielikt logā, otru, ko uzrādīt kasē, kur no pirkuma atskaita tos 50 pensus. Ha ha, un te mēs nonākam pie tā, kā pat milzu korporācijas nesmādē sīku peļņu - automāts pieņem tikai 20p, 50p, 1 mārciņās monētas. Un nedod atlikumu :)))))) Tātad, ja nav pie rokas 50p monētas, tad uzdāvini veikalam savu sīknaudiņu. Piekrītu, tas nav daudz, bet plāns viltīgs, jo tur taču katru dienu simti, ja ne tūkstoši parkojas....
Pamatīgāku ķērienu bija iekārojuši mani interneta provaideri. Maz jau tas, ka nevaru internetu dabūt bez telefona līnijas abonēšanas (un es te nevienam nezvanu, faktiski katru mēnesi maksāju to abonēšanas maksu par neko), viņiem vajag vēl kādu ienākumu. Un, lūk, ko bija izdomājuši. Jūnija sākumā mainīju dzīvesvietu. Pieteicu maiņu provaiderim, jo nolēmu, ka labāk šo pašu, nekā ņemot citu atkal no jauna maksāt visas viņu sagudrotās pozīcijas rēķinā. Nav problēmu, vecajā vietā atslēdza, jaunajā pieslēdza. Bet no vecās vietas palika modems. To neviens neprasa. Labi, ka pietika prāta/veiksmes to kopa ar ķeskām iepakot kastē un nolikt "nebaltām dienām". Nu jau decembris, bet pirms pāris dienām (tātad nepagāja ne pusgads) saņēmu vēstuli ar apmaksātu kulīti, kur to veco modemu ielikt un nosūtīt atpakaļ. Ar piebildi, ka, ja nu gadījumā modems nozaudēts, tad man būšot jāmaksā 50 mārciņas. Smalki :) Redzēs, ko nākošo šie izdomās, kad saņems savu īpašumu sveiku un veselu...
Šeit ļoti tiek reklamēts un uzspiests visus maksājumus noformēt kā automātiskos maksājumus (direct debit). Latvijas bankām būtu ko pamācīties. Jo, ja noteiktajā dienā kontā ir par 1 pensu mazāk naudas, nekā automātiskajam maksājumam vajag, tad nākamajā dienā, kad naudas varbūt tur pietiktu, automātiskais maksājums nenotiek. Latvijā būtu tā, ka tajā brīdī, kad kontā naudas gana, maksājums aiziet un tiek iekasēti tie daži santīmi par katru dienu soda naudas. He, hē, Anglijā ir labāka sistēma. Maksājums nenotiek, tev, cilvēk, jāsamaksā soda nauda kā minimums ar 2 cipariem, plus jāsamaksā pašam "manuāli" tas maksājums un vēl komisijas maksa naudas saņēmējam (arī obligāti ar diviem cipariem) par manuāla maksājuma apstrādi.
Faktiski visu laiku jāsaglabā modrība, jo šeit ir senas tradīcijas, kā pelnīt naudu. Pretējā gadījumā, viss ko varat darīt ir maksāt un pie sevis noburkšķēt - Pēterīts, cūka!
It's been more than 2 years since I live here and I can tell, I've learned a lesson or two. For example, I've learned how 'they' are trying to rip off people. And how slowly and sluggish everything is processed. Not only in government authorities - they are slow, they demand you to produce papers and slips you didn't even suspect you'd need anymore. And then after weeks of waiting for their answer you receive a letter asking you to produce something you have already showed them, but they insist you haven't. Like, for example, page number 4 in your work contract, or confirm that one of your twins had been born in the same country as the other one. So you learn to keep everything for years. Private businesses are worse. They have figured out how to rip you off quite efficiently.
Some of the examples -
Supermarkets - most of these giants have free parking lots. Some of them have free parking lots for 3 hours. But one of them is more efficient. Their parking lot is free for 3 hours and when you buy something for at least 5 pounds. Sounds fair, doesn't it? I agree. But what about their parking meters? You have to pay 50p, that is deducted from your purchase at the till. Still sounds fair. But what if the parking meters accept only 20p, 50p and 1pound coins? And they don't give any change.And their tickets don't say how much you have paid, so at the till you get only those 50p back. It's just the small change, but can you count how many people pay those extra pennies every day? Multiply those extra 10p or 50p by hundreds or even thousands of shoppers.
Supermarkets don't scorn pennies. My internet provider aimed higher, though. I changed the address in beginning of June. Kept the same provider (didn't want to pay all their additional charges for changing the provider), they disconnected their services at one address, connected at another (of course, they put several payment positions in my bill, that's inevitable). And that was that. But what to do with the modem form the old place? I was lucky enough to take it with all its wires and Co, and pack in a box. Decided to keep it on the upper shelf just in case. It is already December now, so a couple of days ago I received a nice letter from them asking to send it back (with all the wires and Co) in the attached prepaid bag. How swiftly - not even a half a year since I moved, they got me! And if I fail to send the modem back, they would charge me 50 pounds. This time they missed. I sent their property back, safe and sound. What is their plan B I wonder?
Another thing so popular here ir Direct Debits - everywhere they push it hard. But what if you are 1 penny short on the Direct Debit day? Do you think they will take the payment after a day or two when some money comes into your account and charge you some small fee for being a day or two late? Alas! They do nothing. You have to find out it by yourself (they will write you 'shortly' - after a month at least), you have to pay them a fee of at least 2 digit sum, pay the missed payment manually, and pay another hefty penalty to the payee for processing the manual payment.
So watch out. The system is well tuned. All you can do is to be vigilant, to plan ahead. Otherwise you pay and swear under your breath...
trešdiena, 2013. gada 27. novembris
Kas mani pārsteidza bezmaksas žurnāliņā un kur pazuda kokosrieksta otra puse What surprised me in a free magazine and what I did with the other half of the coconut
Nu jau esmu pieradusi pie bezmaksas avīzēm un žurnāliem visās Londonas stacijās. Reti kad paņemu, jo esmu nogurusi no to stila. Kaut kas pazīstams man likās "Metro" un "Evening Standard" slejās. Bet kas? To sapratu, kad uzzināju īpašnieku vārdus - http://en.wikipedia.org/wiki/London_Evening_Standard Saprotu jau, ka to žurnālu veido liels un "multikulturāls" kolektīvs, bet tomēr stils ir drusku līdzīgs krievu avīzēm :)))
Tomēr tam ir arī bezmaksas žurnāli katru nedēļu. Viens no tiem ir "Stylist", jau pēc nosaukuma skaidrs, par ko raksta, un reizēm ko tieši tādu gribas palasīt. Šorīt manu uzmanību piesaistīja jaunā Stylist redkolēģija - izrādās šis ir 200.numurs un redakcijas krēslus ieņēmuši dažnedažādi sabiedrībā zināmi cilvēki. Un tā, vienā no lappusēm ieraudzīju lēdiju Vivjēnu Vestvudu un viņas īso, bet tik kodolīgo rakstu par mūsu laika realitāti, ka nevaru nepadalīties. Aprbrīnoju, kā tik īsos teikumos var tik precīzi un saprotami izklāstīt mūsdienu neofeodālisma būtību. Raksts šeit.
I've got used to London's free newspapers already, so I read them so very seldom. I'm kind of tired of their writing style. When I just arrived in London I took them almost every day, but all the time I felt something familiar in the way the news were presented. I understood what's the matter only when I learned who were the owners of the Evening Standard - http://en.wikipedia.org/wiki/London_Evening_Standard Of course, I know that there are a multicultural team of editors, however I can't help but see how much it resembles Russian newspapers :)))
And they publish several free magazines every week, one of them - Stylist, I took this morning. This was their 200th issue and all the editorial team was replaced by well known people, aka celebrities. Browsing through the pages I stumbled upon a column written so extremely well... it was written by the Dame Vivienne Westwood. I totally admire how well she managed to put all this information about the neo-feudalism we all are trapped in into a comprehensive, simple, yet so informative short column.
Atgriežoties pie piezemētākām lietām gribu pastāstīt, kur pazuda otra puse no vakardienas kokosrieksta. Sablendēju to ar karstu ūdeni. Šoreiz pienu gatavoju biezāku, uz pusriekstu ņēmu puslitru karsta ūdens. Atkal izkāsu caur katūna audumiņu - marle nepatīk, jo laiž cauri biezumus, bet kapronu, poliesteru u.c. sintētiskos audumus nelietoju, jo negribu sadzerties kaprona un Co putekļus. Pieliku nedaudz tīra kakao pulvera (mmm, esmu nopirkusi amazonā Callebaut kakao, ļoooti garšīgs) un drusku agaves. Pašai savs zīda dzēriens :)
And now about something more down to earth - about my coconut, i.e. the other half of it. Tonight I took it out from the fridge and blended with some 500ml of hot water. Strained through the muslin cloth (I don't use the cheesecloth because I don't like the solids and I don't use any poliamide or other synthetics because I don't want to eat synthetic dust), added some pure cacao powder (my favorite is Callebaut) and a little bit of agave. So silky and comforting!
Tomēr tam ir arī bezmaksas žurnāli katru nedēļu. Viens no tiem ir "Stylist", jau pēc nosaukuma skaidrs, par ko raksta, un reizēm ko tieši tādu gribas palasīt. Šorīt manu uzmanību piesaistīja jaunā Stylist redkolēģija - izrādās šis ir 200.numurs un redakcijas krēslus ieņēmuši dažnedažādi sabiedrībā zināmi cilvēki. Un tā, vienā no lappusēm ieraudzīju lēdiju Vivjēnu Vestvudu un viņas īso, bet tik kodolīgo rakstu par mūsu laika realitāti, ka nevaru nepadalīties. Aprbrīnoju, kā tik īsos teikumos var tik precīzi un saprotami izklāstīt mūsdienu neofeodālisma būtību. Raksts šeit.
I've got used to London's free newspapers already, so I read them so very seldom. I'm kind of tired of their writing style. When I just arrived in London I took them almost every day, but all the time I felt something familiar in the way the news were presented. I understood what's the matter only when I learned who were the owners of the Evening Standard - http://en.wikipedia.org/wiki/London_Evening_Standard Of course, I know that there are a multicultural team of editors, however I can't help but see how much it resembles Russian newspapers :)))
And they publish several free magazines every week, one of them - Stylist, I took this morning. This was their 200th issue and all the editorial team was replaced by well known people, aka celebrities. Browsing through the pages I stumbled upon a column written so extremely well... it was written by the Dame Vivienne Westwood. I totally admire how well she managed to put all this information about the neo-feudalism we all are trapped in into a comprehensive, simple, yet so informative short column.
Atgriežoties pie piezemētākām lietām gribu pastāstīt, kur pazuda otra puse no vakardienas kokosrieksta. Sablendēju to ar karstu ūdeni. Šoreiz pienu gatavoju biezāku, uz pusriekstu ņēmu puslitru karsta ūdens. Atkal izkāsu caur katūna audumiņu - marle nepatīk, jo laiž cauri biezumus, bet kapronu, poliesteru u.c. sintētiskos audumus nelietoju, jo negribu sadzerties kaprona un Co putekļus. Pieliku nedaudz tīra kakao pulvera (mmm, esmu nopirkusi amazonā Callebaut kakao, ļoooti garšīgs) un drusku agaves. Pašai savs zīda dzēriens :)
And now about something more down to earth - about my coconut, i.e. the other half of it. Tonight I took it out from the fridge and blended with some 500ml of hot water. Strained through the muslin cloth (I don't use the cheesecloth because I don't like the solids and I don't use any poliamide or other synthetics because I don't want to eat synthetic dust), added some pure cacao powder (my favorite is Callebaut) and a little bit of agave. So silky and comforting!
otrdiena, 2013. gada 26. novembris
Mainīgais kokosrieksts - šodien svaigs un atspirdzinošs Versatile coconut - crispy fresh today
Kokosrieksts man ir ļoti mīļš. Iedraudzējos ar to, kad meitas vēl bija maziņas, naktī cēlos barot, protams, tādā režīmā pašai ēst gribējās kā vilkam. Man tolaik bija dažādi iemīļotie ēdieni (nedabīgās kombinācijās, manam barojošas māmiņas organismam vien saprotami, kaut kādu pirmatnējo instinktu diktēti, kā, piemēram, svaigas salātu lapas ar olīveļļu un sāli), tomēr viens no "normālajiem" produktiem bija kokosrieksts. Cēlos nakts vidū un pa kārtai baroju bērnus un pati tikmēr grauzu koksrieksta šķēlītes. Sākumā to darīju, lai neaizmigtu un lai mans organisms saņemtu labos taukus, olbaltumvielas, minerālvielas utt. Bet viltnieks bija tik garšīgs, ka iegaršojās. Kopš tā laika, tas dažādās formās vienmēr ir manā virtuvē un manās mājās. Šodien sakārojās kaut ko svaigu un atspirdzinošu (pēc jauki, rezervēti, nevainojami pieklājīgas saskarsmes ar britu birokrātiju), ilgi nebija jādomā - kokteilīti. Kādu - tā, kas man virtuvē šodien atrodams? Ahā, varu dabūt banānus, saldētus mango, piešpricei dažas pīlādžogas, čia sēkliņas, linsēklas... un ko vēl? jā, pareizi - kokosriekstu pienu! Ne jau šādu tādu, bet svaigi gatavotu. Tā tikai šķiet, ka tas paņem daudz laika, it nemaz - 5 līdz 10 minūtes atkarībā no pieredzes un motivācijas stipruma. Tātad - izbakstu kokosriekstam vienu no trim caurumiem, sulu ietecinu blendera krūzē. Paņemu rokā virtuves dvielīti, dvielītī kokosriekstu (atvērtā plaukstā, dvielītis kalpo kā oderīte, lai plaukstu neievaino čaumalas šķēpeles) un ar āmuriņu klaks, klaks dauzu griežot apkārt. Tas sāk plaisāt, kamēr sašķeļas. Puse no rieksta ledusskapī rītdienai - ilgāk par vienu dienu nevar stāvēt, sāk garšot pēc ziepem, otra puse no mizas ar nazīti tiek izskrubināta blenderī. Pieleju ūdeni, šajā gadījumā aukstu, jo gribu aukstu un atspirdzinošu kokteilīti, apmēram 1 litru, jo šajā projektā man nepieciešams "plāns" piens , ieslēdzu uz lielāko ātrumu un kādas 3 minūtes maļu. Tad caur kokvilnas drāniņu nokāšu, ar rokām izspiežu, lai biezumi paliek sausi. Viss! Plānais aukstais piens gatavs. Domāju, ka ne tik ilgi būs jāgaida, kamēr atkal rakstīšu vēl par šī superrieksta izpausmēm.
Coconut is an old friend of mine. I learned to know him closer when I was a nursing mom of twins. During those late night seemingly endless nursing sessions my body craved various foods in insane combinations like lettuce leaves with olive oil and salt, for instance. One of the normal foods it craved was the coconut. So I kept munching slices of coconut night after night and grew a soft spot for him. Since then it is a must have in my kitchen (and in my house as well), in one form or another. Today I craved something crispy refreshing after I had spent half an hour facing the allsmiles-nice-stifflypolite British bureaucracy. It was a no-brainer - I wanted some smoothie. So, what's in my kitchen? Bananas, frozen mango chunks, some rowan berries, some chia seeds, some brown linseeds... and... and.. oh, yes - I need to blend it all with some coconut milk! Not the stuff in the tetrapacks, I need freshly made, thin and cold. Easy-peasy! I took a coconut, punched one of its three spots, drained the water in a blender jug, then lined my palm with a kitchen towel, placed the nut in my palm and kept hammering it with a nice small hammer until it cracked open. One half of the nut went straight into the fridge for tomorrow's use (when kept longer than one day it tastes like a soap), the other half got scratched out of its shell and into my blender. I added about 1 liter of cold water (remember, I wanted it to be thin) and blender for about 3 minutes. Then strained through the muslin cloth, squeezed the solids dry and - voila, a coconut milk! It's a myth that it takes long. Depending on experience and motivation it takes roughly 5-10 minutes. I guess I'll write about other uses of this versatile nut soon again.
Man bija pilnībā gana ar kokteilīti. Bet ģimene dipināja kājas un prasīja ēst. Tad nu tapa šis tas arī viņiem - vārītas sarkanās lēcas, ar sīpoliem sautētas 'quorn' maltās gaļas veģetārais variants un organic gurķis. Gurķi ir maza jēga ēst, ja neēd ar mizu. Bet tradicionāli audzētajam tieši mizā ir visvairāk nejaucību, nu tad ja negribu, lai tās nonāk manu bērnu vēderā, reizēm atļaujos izšķērdību nopirkt organic. Un vienmēr nopūšos - ak, ja man būtu savs dārzs!...
A smoothie was enough for myself but my family needed something more filling, so some supper had to be cooked. Boiled red lentils. Mince stile 'Quorn' sauteed with onions. And some organic cucumber. Cucumber is one of the products I buy organic, because there is virtually no point eating peeled cucumber. But I don't want all the nasties from the conventionally grown cucumber's peel to end up on my children's plates. So I'm splashing out on organic ones from time to time. And always with a sigh - if only I had my own garden!...
Coconut is an old friend of mine. I learned to know him closer when I was a nursing mom of twins. During those late night seemingly endless nursing sessions my body craved various foods in insane combinations like lettuce leaves with olive oil and salt, for instance. One of the normal foods it craved was the coconut. So I kept munching slices of coconut night after night and grew a soft spot for him. Since then it is a must have in my kitchen (and in my house as well), in one form or another. Today I craved something crispy refreshing after I had spent half an hour facing the allsmiles-nice-stifflypolite British bureaucracy. It was a no-brainer - I wanted some smoothie. So, what's in my kitchen? Bananas, frozen mango chunks, some rowan berries, some chia seeds, some brown linseeds... and... and.. oh, yes - I need to blend it all with some coconut milk! Not the stuff in the tetrapacks, I need freshly made, thin and cold. Easy-peasy! I took a coconut, punched one of its three spots, drained the water in a blender jug, then lined my palm with a kitchen towel, placed the nut in my palm and kept hammering it with a nice small hammer until it cracked open. One half of the nut went straight into the fridge for tomorrow's use (when kept longer than one day it tastes like a soap), the other half got scratched out of its shell and into my blender. I added about 1 liter of cold water (remember, I wanted it to be thin) and blender for about 3 minutes. Then strained through the muslin cloth, squeezed the solids dry and - voila, a coconut milk! It's a myth that it takes long. Depending on experience and motivation it takes roughly 5-10 minutes. I guess I'll write about other uses of this versatile nut soon again.
Man bija pilnībā gana ar kokteilīti. Bet ģimene dipināja kājas un prasīja ēst. Tad nu tapa šis tas arī viņiem - vārītas sarkanās lēcas, ar sīpoliem sautētas 'quorn' maltās gaļas veģetārais variants un organic gurķis. Gurķi ir maza jēga ēst, ja neēd ar mizu. Bet tradicionāli audzētajam tieši mizā ir visvairāk nejaucību, nu tad ja negribu, lai tās nonāk manu bērnu vēderā, reizēm atļaujos izšķērdību nopirkt organic. Un vienmēr nopūšos - ak, ja man būtu savs dārzs!...
A smoothie was enough for myself but my family needed something more filling, so some supper had to be cooked. Boiled red lentils. Mince stile 'Quorn' sauteed with onions. And some organic cucumber. Cucumber is one of the products I buy organic, because there is virtually no point eating peeled cucumber. But I don't want all the nasties from the conventionally grown cucumber's peel to end up on my children's plates. So I'm splashing out on organic ones from time to time. And always with a sigh - if only I had my own garden!...
pirmdiena, 2013. gada 25. novembris
Omulīgiem rudens vakariem Autumn evenings spent comfortably
Kā tas gadījies, kā ne un rudens klāt... Tumši vakari un rīti. Retumis no rītiem skrienot uz darbu (reizēm no mājas jāizkustas 5:30) redzamas spožas ziemīgas zvaigznes. Tas šķiet neticami, ņemot vērā tradicionālos laikapstākļus Anglijas Dienvidaustrumos plus vēl civilizācijas pārapgaismotās pilsētas. Nākot mājās reizēm var noķert rietošas saules starus, bet biežāk gan lietu un brāzmas, un tūlīt jau tumšs. Bet tas nepavisam nav depresīvi, skaistums dabā atrodams visos gadalaikos, visos laika apstākļos. Turklāt nākot mājās ir apziņa, ka tieši tumšie rudens un ziemas vakari ir tie garākie omulīgu mājīgu nodarbju ziņā, kā, piemēram, adīšana un lasīšana.
Tha autumn has come so quickly... Evenings and mornings ar so dark, bet never depressive! There is unconditional beauty in nature - no matter what the weather or season it is. Unbelievable how it is, but on some mornings - even in autumn weather of Southeastern England and living in a over-lighted town - I've been able to admire bright wintry stars when running to my train (sometimes I have to leave home as early as 5:30 to get to work on time). And when I come home and rain drizzles and wind howls I feel (not just see)l the beauty of autumn, of course it's enhanced by the anticipation of warmth and cosiness at home. These dark evenings have their own ambiance and value in sense of oh-so-homely activities like knitting and reading.
Šobrīd lasu gramatu, kurai netīšam "uzskrēju virsū", kad pabāzu degunu pa vietējās bibliotēkas durvīm - tur tā bija, pašā priekšā, jaunumu plauktā. Izdota šogad, tieši kā man domāta, lai mācītos un izgaršotu!
At the moment I'm reading a book I bumped into when decided to have a peek at my local library on my way home one day. There it was on a shelf of new additions. Published this year, full of information to be both learned and savored!
Jaunais adīšanas projekts - jaka ar pīnēm. Bezmaksas apraksts atrodams šeit. Iepriekšējo uzadot konstatēju, ka tā man par lielu un atdevu mammai. Ar prieku, jo kā gan citādi atrastu attaisnojumu mesties jaunā projektā priekš sevis?
My new knitting project is this cardigan with cables. Free pattern here. When I finished the previous one, it came out too big for me so I gave it to my mom - yes, I gave it away gladly, because how else I could justify my head-over-heels jump into new project for myself?
Tha autumn has come so quickly... Evenings and mornings ar so dark, bet never depressive! There is unconditional beauty in nature - no matter what the weather or season it is. Unbelievable how it is, but on some mornings - even in autumn weather of Southeastern England and living in a over-lighted town - I've been able to admire bright wintry stars when running to my train (sometimes I have to leave home as early as 5:30 to get to work on time). And when I come home and rain drizzles and wind howls I feel (not just see)l the beauty of autumn, of course it's enhanced by the anticipation of warmth and cosiness at home. These dark evenings have their own ambiance and value in sense of oh-so-homely activities like knitting and reading.
Šobrīd lasu gramatu, kurai netīšam "uzskrēju virsū", kad pabāzu degunu pa vietējās bibliotēkas durvīm - tur tā bija, pašā priekšā, jaunumu plauktā. Izdota šogad, tieši kā man domāta, lai mācītos un izgaršotu!
At the moment I'm reading a book I bumped into when decided to have a peek at my local library on my way home one day. There it was on a shelf of new additions. Published this year, full of information to be both learned and savored!
Jaunais adīšanas projekts - jaka ar pīnēm. Bezmaksas apraksts atrodams šeit. Iepriekšējo uzadot konstatēju, ka tā man par lielu un atdevu mammai. Ar prieku, jo kā gan citādi atrastu attaisnojumu mesties jaunā projektā priekš sevis?
My new knitting project is this cardigan with cables. Free pattern here. When I finished the previous one, it came out too big for me so I gave it to my mom - yes, I gave it away gladly, because how else I could justify my head-over-heels jump into new project for myself?
svētdiena, 2013. gada 6. janvāris
Gada pirmā zupa First soup of the year
Šogad pirmā zupa, sildoša un sātīga - kartupeļu tomātu krēmzupa. Sāku gatavoties tai jau iepriekšējā vakarā, jo zupai vajadzīgs mandeļu piens. Gatavu šad tad uz atlaidēm (parasti tikai tad, ja nav dārgāk par 1 mārciņu litrā) nopērku bērniem pie putras, musli vai tāpat padzert. Tam ir klāt niedru cukurs un dažādas piedevas, un tas ir gatavots no apceptām mandelēm. Bet zupai labāks ir dabīgs un nesaldināts. Kad bērni bija pavisam mazi katru dienu tiem tādu gatavoju svaigu. Iepriekšējā vakarā iemērcu mandeles, tās pa nakti uzbrieda. Ūdeni nolēju, un aplēju mandeles ar verdošu ūdeni uz divām trim minūtēm. Tad iebēru mandeles sietiņā. Vienā pusē blendera krūze, otrā trauks miziņām un tad tādām blanšētām mandelēm var ātri un viegli dabūt nost miziņas.
The first soup of the year was warming and hearty - cream of potatoes&tomatoes. I started some preparations for that in the evening before, because the recipe calls for almond milk. From time to time I buy ready made almond milk (when it is on sale at 1 pound per liter) for children to enjoy as a drink, to add to porridge or muesli. However I'm not very found of it because it contains added cane sugar and other stuff, and it has been made of baked almonds. But for soup I prefer natural and unsweetened. Just like what I used to make for my children every day when they were wee little. I soaked almonds the night before. The next day I drained them and blanched with boiling water. Then drained them again in a strainer. Put blender cup on one side and bowl for skins on other side - now it is quick an easy to take off the skins.
Kad mandeles notīrītas, jāielej ūdens blenderī un jāblendē kādas 3-4 minūtes. Pēc tam jāieliek sietiņā katūna audums (ar marli pārāk daudz biezumu izies cauri, kapronu nevajadzētu, jo tas ir kancerogēns un tā daļiņas var tikt pienā) un jālej piens cauri. Pēc tam kārtīgi jānospiež. Biezumus var izmantot citās receptēs - maizē, cepumos, "kotletēs" utt. Es kādreiz tos izmantoju kā sejas un ķermeņa skrubi.
Šodien izkāsu pienu vienkārši caur diviem sietiņiem - tā daļa no biezumiem tika pienā, bet tā kā tas būs vajadzīgs zupai, tad drusku biezumi ir pieļaujami. Nokāstos biezumus ieliku trauciņā saldētavā. Izmantošu, kad nākamreiz cepšu maizi.
When almonds are cleaned, add some water to the blender and blend for 3-4 minutes. Then put some cotton cloth in the strainer and strain the milk through it. Cheesecloth will let too many small particles through it, and I do not use nylon because it is carcinogen and I don' t want nylon particles in my food. Squeeze the solids and use them in other recipes - bread, pastries, patties etc. Sometimes I use them as a facial or body scrub. This time I put them in a small container in freezer to be used when I bake bread next time.
Since I used the milk four soup I strained it through two sieves because I didn't mind some solids to get into soup.
Nākamais solis - cepamajā traukā saliek šķēlēs sagrieztus kartupeļus un vienu vai divas ķiploku galvas ar notrieztām virspusītēm. Tomātu sezonā arī tomātus. Tagad izmantoju vienkārši tomātu biezeni, ko neliku cepties, bet pieblendēju vēlāk klāt. Pērkot tomātu biezeni, pastu vai gabaliņos sagrieztos tomātus noteikti pievēršu uzmanību sastāvam. Negribu nedz ēst nedz maksāt naudu par dažādām neveselīgām piedevām. Vispirms ieliek 200 grādos cepeškrāsnī uz 20 minūtēm. Pēc tam izņem, aprasina ar eļļu, uzkaisa garšvielas/kaltētus zaļumus un liek atkal uz 20 minūtēm, vai kamēr kartupeļi mīksti.
Pēc tam izņem no cepeškrāsns, saliek kartupeļus, tomātus, mandeļu pienu un no ķiploka daiviņām izspiesto izcepto mīkstumu blenderī un samaļ. Pēc vajadzības pievieno ūdeni, līdz ir vēlamā konsistence. Uzliek uz plīts katliņā, lai uzvārās, pēc vēlēšanās pieliek sāli, garšvielas, zaļumus. Mums zupa apēdās, pirms gatavu paspēju nobildēt.
Next step - put in a baking tray sliced potatoes, one or two garlic heads with cut-off tops and tomatoes (when in season). Today I didn't put tomatoes because I will use sieved tomatoes. When buying sieved or cubed or canned tomatoes or tomato paste I always read ingredients, because I don't want to eat or to pay for unhealthy additives. Put the baking tray in the preheated oven 200 C for 20 minutes. Then take out, drizzle with oil and some herbs. Put in the oven again. After another 20 min or when the potatoes are soft take out. Blend together potatoes, squeezed out of the skins baked garlic, tomatoes and almond milk. You might want to add some water to get the right thickness of the soup. Pour in the kettle or pot and heat to the boiling temperature. Turn off the heat, add salt, spices, herbs. My soup disappeared before I could take any photos
.
The first soup of the year was warming and hearty - cream of potatoes&tomatoes. I started some preparations for that in the evening before, because the recipe calls for almond milk. From time to time I buy ready made almond milk (when it is on sale at 1 pound per liter) for children to enjoy as a drink, to add to porridge or muesli. However I'm not very found of it because it contains added cane sugar and other stuff, and it has been made of baked almonds. But for soup I prefer natural and unsweetened. Just like what I used to make for my children every day when they were wee little. I soaked almonds the night before. The next day I drained them and blanched with boiling water. Then drained them again in a strainer. Put blender cup on one side and bowl for skins on other side - now it is quick an easy to take off the skins.
Kad mandeles notīrītas, jāielej ūdens blenderī un jāblendē kādas 3-4 minūtes. Pēc tam jāieliek sietiņā katūna audums (ar marli pārāk daudz biezumu izies cauri, kapronu nevajadzētu, jo tas ir kancerogēns un tā daļiņas var tikt pienā) un jālej piens cauri. Pēc tam kārtīgi jānospiež. Biezumus var izmantot citās receptēs - maizē, cepumos, "kotletēs" utt. Es kādreiz tos izmantoju kā sejas un ķermeņa skrubi.
Šodien izkāsu pienu vienkārši caur diviem sietiņiem - tā daļa no biezumiem tika pienā, bet tā kā tas būs vajadzīgs zupai, tad drusku biezumi ir pieļaujami. Nokāstos biezumus ieliku trauciņā saldētavā. Izmantošu, kad nākamreiz cepšu maizi.
When almonds are cleaned, add some water to the blender and blend for 3-4 minutes. Then put some cotton cloth in the strainer and strain the milk through it. Cheesecloth will let too many small particles through it, and I do not use nylon because it is carcinogen and I don' t want nylon particles in my food. Squeeze the solids and use them in other recipes - bread, pastries, patties etc. Sometimes I use them as a facial or body scrub. This time I put them in a small container in freezer to be used when I bake bread next time.
Since I used the milk four soup I strained it through two sieves because I didn't mind some solids to get into soup.
Nākamais solis - cepamajā traukā saliek šķēlēs sagrieztus kartupeļus un vienu vai divas ķiploku galvas ar notrieztām virspusītēm. Tomātu sezonā arī tomātus. Tagad izmantoju vienkārši tomātu biezeni, ko neliku cepties, bet pieblendēju vēlāk klāt. Pērkot tomātu biezeni, pastu vai gabaliņos sagrieztos tomātus noteikti pievēršu uzmanību sastāvam. Negribu nedz ēst nedz maksāt naudu par dažādām neveselīgām piedevām. Vispirms ieliek 200 grādos cepeškrāsnī uz 20 minūtēm. Pēc tam izņem, aprasina ar eļļu, uzkaisa garšvielas/kaltētus zaļumus un liek atkal uz 20 minūtēm, vai kamēr kartupeļi mīksti.
Pēc tam izņem no cepeškrāsns, saliek kartupeļus, tomātus, mandeļu pienu un no ķiploka daiviņām izspiesto izcepto mīkstumu blenderī un samaļ. Pēc vajadzības pievieno ūdeni, līdz ir vēlamā konsistence. Uzliek uz plīts katliņā, lai uzvārās, pēc vēlēšanās pieliek sāli, garšvielas, zaļumus. Mums zupa apēdās, pirms gatavu paspēju nobildēt.
Next step - put in a baking tray sliced potatoes, one or two garlic heads with cut-off tops and tomatoes (when in season). Today I didn't put tomatoes because I will use sieved tomatoes. When buying sieved or cubed or canned tomatoes or tomato paste I always read ingredients, because I don't want to eat or to pay for unhealthy additives. Put the baking tray in the preheated oven 200 C for 20 minutes. Then take out, drizzle with oil and some herbs. Put in the oven again. After another 20 min or when the potatoes are soft take out. Blend together potatoes, squeezed out of the skins baked garlic, tomatoes and almond milk. You might want to add some water to get the right thickness of the soup. Pour in the kettle or pot and heat to the boiling temperature. Turn off the heat, add salt, spices, herbs. My soup disappeared before I could take any photos
ceturtdiena, 2012. gada 27. decembris
Tūlīt būs jauns... There is coming a new...
adījums. Necerēti tiku pie dabīgas, nekrāsotas aitu vilnas dzijas. Savērpta, ficē satīta un sasieta, bet nemazgāta, ar aitu un senu ziepju aromātu. Ieliku veļasmašīnā vilnas režīmā un divas akurātās fices pārvērtās par divām aitveidīgām kaudzēm. Pirmais darbs bija tās satīt kamolos.
knitting project. Unexpectedly I got my hands on a natural (undyed) sheep wool. Two skeins, unwashed, smelling of sheep and ancient soap. I put it in the washing machine and two neat skeins turned into two sheep-like lumps. So, my first task was to unwind and organize them.
Nākamais solis - izdomāt, ko adīt. Nolēmu, ka man vajag īstas vilnas zeķes. Tomēr gribējās kādu smuku rakstu. Salasīju visus (reālos, ne virtuālos) adījumu rakstu avotus, kādi šobrīd man šeit Anglijā bija.
Next step - decide what to knit. I figured out I needed real woolen socks. However not plain ones. I wanted some nice pattern on them. I scraped together all sources (real not on-line) of knitting patterns I have at the moment here in UK.
Beigās apstājos pie konkrēta zeķu apraksta Simple Knitting decembra numurā un metos iekšā jaunajā projektā...
Finally I choose a specific sock pattern in December's Simple Knitting issue and dived into my knew project...
knitting project. Unexpectedly I got my hands on a natural (undyed) sheep wool. Two skeins, unwashed, smelling of sheep and ancient soap. I put it in the washing machine and two neat skeins turned into two sheep-like lumps. So, my first task was to unwind and organize them.
Nākamais solis - izdomāt, ko adīt. Nolēmu, ka man vajag īstas vilnas zeķes. Tomēr gribējās kādu smuku rakstu. Salasīju visus (reālos, ne virtuālos) adījumu rakstu avotus, kādi šobrīd man šeit Anglijā bija.
Next step - decide what to knit. I figured out I needed real woolen socks. However not plain ones. I wanted some nice pattern on them. I scraped together all sources (real not on-line) of knitting patterns I have at the moment here in UK.
Beigās apstājos pie konkrēta zeķu apraksta Simple Knitting decembra numurā un metos iekšā jaunajā projektā...
Finally I choose a specific sock pattern in December's Simple Knitting issue and dived into my knew project...
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