Rye Soda Bread

Bread, Who doesn’t eat bread every once in a while? Most people do unless you have some gluten problems. What I find hard to grasp though, is why people like the Bread that is sold in the Supermarkets so much. Its is so light, so Airy, not to much taste. Eating a slice of supermarket bread doesn’t fill me up at all. Besides, did you ever had a good look at the ingredients? hmm.

In Ireland this winter, I was taught how to make Soda Bread. These days I bake my own version of this recipe about twice a week, for the obvious reasons. Hopefully after you have read this post, I have inspired you to do the same!

A little bit of Bread History

Evidence suggest that the first Breads were made over 30.000 years ago. These were not the Breads as we know today, Rather they were a flat kind of pancake, a grain-paste cooked on a flat stone above a fire, made from roasted and ground grains and water. Probably found out either by accident or by deliberately experimenting. These days we know these Breads as Tortillas or Roti sheets. Around 10,000 years ago, when wheat and barley slowly were being domesticated. Wheat-based agriculture spread from Southwest Asia to Europe, North Africa and the Indian Subcontinent. with the finding of Gist/Yeast and other edible crops. Humans slowly changed from the Traditional nomadic, Hunter/gatherer lifestyle to Farmers and settlers.

Otherwise, lets us continue!

The Ingredients I use.

The Ingredients I use.

Just kidding! Before we continue I would like to say that this is not the Traditional recipe, I kind of modified it to my personal preferences after experimenting a bit. Some say the term “Soda Bread” is restricted only to the white traditional form. Ah well, Everything is a Remix.

Soda Bread Ingredients

  • Flour of choice, I like Rye flour.
  • Baking Soda (sodium bicarbonate)
  • Sour Milk
  • Seeds
  • Salt

Proportions for the Dough

  • Two cups of Flour equals One cup of Sour Milk
  • A tea spoon of Soda
  • A tea spoon of salt
  • About a hand full of seeds.

What about the Sour Milk

The day before I want to bake the Soda Bread, I get a bottle of Fresh milk from our neighbors who have a Cow. We use a Wood Fired stove to cook and to heat the house. I put one cup of milk in a pan which I leave on top of the stove over night (not directly onto the cooking pit) but on top of the thermal mass. The next morning the Milk has turned a bit sour with a layer of cream on top of it. Before I start the bread I mix the cream through the milk, now its ready to use. Of course, if you live in the City and don’t have access to fresh milk. Feel free to buy Sour milk/Buttermilk or maybe Kefir at your local shop.
Why use Sour milk? Well, Sour milk contains Lactic Acids, Baking Soda reacts with these acids to make tiny bubbles of Carbon Dioxide. This causes the Dough to rise which gives it, its typical texture.

Lets get Started!

Pre-heat your oven to 190 Degrees. Put two cups of your chosen Flour in a bowl,  I use quite a big cup, not the regular teacup. Add a tea spoon of Salt and Soda. then the hand full of seeds. Mix this up a little, for the Soda, Salt and seeds to evenly distributed through the flour.

Once this is done add the cup of Sour Milk, Stir with a fork or your hand. Very soon it will become a bit Doughy, Don’t over do it! It needs to stay a bit moist and a bit sticky. Then butter up an oven tray and put the dough on it. I like to add some more seeds or nuts on top of it to make it look cool. But you can also make a Cross or a Smiley or art as you seem fit. the cross also allows the dough to expand more nicely

Put it in the oven for about 40 minutes. To check if your Soda Bread is done. Poke it with a knife or similar tool, if no dough is sticking to the knife the Soda Bread is Done!

Look at dat Soda Bread. Omnomnom!

Look at dat Soda Bread. So compact, So Tasty! Omnomnom!

Optional Ingredients

  • An Egg
  • Spoon of Honey

I like the bread heavy and compact. But if you like it a bit more airy you can mix an egg through the Sour milk. Some people also like it to add a spoon of Honey to the Sour milk. This will balance out the slight sour taste the bread can have.

Or do you prefer it Vegan?

Instead of the sour milk, you could consider buying a Coconut and make Coconut milk, or make a milk from Hemp seeds. Any other nut or seed should be fine too, though Coconut is great for it already has a nice fat content that works good with the bread. The only thing you have to add manually is the acid, The acid is needed for the Reaction with the baking soda, so simply add a teaspoon of Lemon juice or Vinegar to the milk you made. let is sit for about 5 minutes before you use it instead of the Sour milk.

Try different things, at some point you will find your own preferred combination! Happy Baking!


Eggplant Salad(Spread)

Eggpant salad, A amazing spread for bread! While I was in Roșia Montană I learned how to make this delicious and healthy smearables!  I have been told that it actually originates from Turkey, though throughout the Balkans you can find a similar recipe. I myself got to know Eggplant Salad in Romania, where at first i though it was quite weird. I soon came to realize how amazing this spread actually is. Besides that, it is so extremely easy to make its hard to not like it.

What’s it you need?

Well it quite depends on the quantity you want to make. Considering it stays well for quite a few days in the fridge and once you start eating it you cant stop, lets use the following amounts.

4 Eggplants
2 Big Onions
Oil, (Olive or Sunflower)

Creation of Eggplant Salad

When you freshly harvested your eggplants from the garden, or bought them from the market you have to roast them. Roasting eggplants can be done in the oven but the most popular and delicious way is to roast them on open fire. Make some fire and lay the eggplants next to it or above it, while turning them around every few minutes. Basically you want to roast the outside of the eggplant evenly black. It doesn’t take that long, but to check whether they are done you can squeeze them a bit, they should have become soft and squishy. When they are done, take them out of the fire and let them cool down for a few minutes. Were gonna have to peel off the skin! If you’re a phoenix people and you can bear holding hot surfaces you can start right away. To peel an eggplant just pull of the crunchy black skin either by hand or with assistance of a knife. Yes its that easy!

With the peeling process done, put the eggplants in a bowl or pan, cover it with a lid and let them sit there for about a night. The next day you can finish the eggplant salad. Because you let the eggplants chill out in the bowl, all the eggplant juice gathered at the bottom. Its Very important to get rid of the juice! for the juice is quite bitter!

Now the juice is gone we can continue. Take one eggplant and hit it with a hammer! Alright, maybe not a hammer that will make the thing explode all over the place. What you do have to do is to chop it up into a nice pasty smearable thickness. It can be done with a knife, there are some blunt wooden knifes that are perfect for the job. Keep hitting the thing until you approve of the consistency. With the eggplants beaten into a spread you chop up the onion. Preferrably small perfect triangular pieces, then add them to the eggplants

The next step requires some serious attention! its time to add the oil and salt. As for quantities its hard to tell, It needs quit some oil and salt. I suggest you find out what you like best by trial and error. What is Very important though, is when you start mixing the oil with the eggplant you decide whether to stir clockwise or counter clockwise. Once you start stirring you better don’t change the direction, for it will not end well! it is key to keep stirring in the same direction! when the whole spread became equally mixed and you approve of the taste its ready for consuming!

You can eat the eggplant salad just like that next to some potatoes and veggies, though it usually gets served with bread and tomatoes. Thus eggplant salad can be used as the perfect breakfast, lunch, appetizer for dinner or even desert. If you have never eaten or made eggplant salad yet I highly recommend you do so! For eggplant salad will definitely improve your life!




Instead of oil, you could also use Mayonnaise. I’m not quite sure how to explain in words what the difference is in taste, I do know that both versions are very delicious! It is key though to make your own mayonnaise rather than using the one from the shop.

To make mayonnaise for 4 eggplants you need One boiled egg yolk and two raw egg yolk
You mix these three together until you have an even mush.
Slowly add oil while mixing, One or two spoons of Mustard and keep mixing.
You keep adding oil until you get the Mayonnaise consistency you want.
In the end all it needs is some salt.

Then when you make the eggplant salad use the mayonnaise instead of the oil. And Voila! Dont forget to keep stirring in the same direction! Some people also like to add some lemon juice.

May your new Eggplant Salad addiction begin!


Brewing Beer

Back in the days I though that brewing beer was quite difficult, I have to admit I never really did research into the process, I just expected it to be a long process difficult to do at home. well, I found out this is hardly true. Its actually super easy, all you need is some patience for the beer to ferment.

Beer IngredientsEver since I arrived at my project in Romania we have been brewing our own beer, only four ingredients are needed if you don’t count the water which are:
Grains, 400 gram (we used Barley)
Hops, 50 gram (locally grown)
Yeast, 30 gram
and Sugar. 500 gram


First thing you have to do is soak the Barley for about 24 hours in water. afterwards bake the Barley in a pan without oil. Basically evaporating the moist by heating them. Make sure you keep steering the barley otherwise they will burn. It takes quite some time for all the moisture to completely evaporate. If you want to check whether your barley is ready just chew on one, If its soft it still contains moisture, if its hard it good to go. The color of the beer will depend on the color of the Barley mostly. Heating your Barley longer so the grain gets darker implies a darker beer.

When the Barley is done its time to fold the Barley and the Hop in some cloth and fill up your pan with water. basically you want to boil the water for about 4 hours with the Hop and Barley floating in it. We used one package of Hop. One bowl of Barley and about 15 liters of water. I suggest you experiment with your own proportions. If you are cooking on fire make sure the fire is roaring all the time and the water doesn’t stop boiling. Its important that it continuously boils for approximately 4 hours.

When the boiling is done let the batch cool to room temperature,  remove the two bags of Barley and Hop, fringe the water out of them as much as you can and add the Sugar and the Yeast to the big batch o beer, make sure you chop the yeast into small pieces and steer it for a bit. Then let it sit for the night (or bout 12 hours) If everything turned out well there will be a big layer of foam on your batch o beer the next morning, this is perfect! its ready to be bottled.

We used those Grolsch bottles you can reopen, there prefect for this job! So load them up, but not completely full. just up until the neck. Then put them upside down back in the box and store them in your basement. Now the fermenting process starts and the patience is needed, wait for one week, open up one bottle and taste it, if you open it it should make a big bang like opening a wine bottle. If its not fully fermented yet or you don’t approve of the taste yet, leave it for another few days or week and taste again. After about 2 weeks you should definitely have an amazing tasting home brewed beer!

Home made beer in a bottle, Whuuut whuuuuut

Home made beer in a bottle, Whuuut whuuuuut


Praha Adventures

When I got dropped of in the Center of the Center of Praha I started with a little walk towards the old town. One of the first things I noticed about Praha is the amazing architecture, it is really a very beautiful city! What I didn’t expect really was the fact that besides it beauty it is also very touristic, I almost felt like walking through Amsterdam, with a overpriced souvenir shop every few hundred meters, tour people, Tourists of course and exchange offices trying to suck you into exchanging at their place. But also very nice street musicians and pretty cool places to eat, like random stalls or cool looking restaurants. I was looking for a park to chill out, for I had to contact my CS hosts to let them know I arrived in Praha and see if they were able to host me.

After a short walk I reached the main square of the old town. I was quite amazed, for I had seen some videa of two dudes, one playing drum and the other piano covering popular electronic songs. Exactly the same dudes were playing that afternoon when I arrived at the square! you can check out a videa >Here< I enjoyed their jammin for some time when I just chose a random bench to sit and contacted my Hosts. Sadly one of them could not host me due to circumstances but replied very fast, the other one didn’t reply at all. It was not exactly a disappointment, but definitely to bad that I had no locals to hang out with and show me the real underground shizznit of da city. Anyway I found a very awesome hostel, dropped my pack and started wandering the streets of Praha.

Around dinner time I got da hungriez, So I started searching for what to eat, obviously I had to eat something Czech and drink their beers, I asked the lady at the hostel what she recommended and ended up in some fancy Traditional Czech food Restaurant. The menu looked quite interesting, and one of the foods included the word Dumplings and Traditional. I ordered said food which arrived almost instantly at my table (seriously it took them like 3 minutes to prepare said food)

I got a plate with some beef something, Dumplings in Lithuania usually involve meat in dough cooked or fried. but the stuff I got on my plate looked more like bread to me, then there was this weird looking brown sauce surrounding said meat and “dumplings looking like bread”. Next to that I got a little dish with cranberry sauce, some Cream and of course a Giant Czech dark beer! Even though I still, to this day have no idea what exactly I ate. It was Delicious! The sauce was delicious, the beef was so soft and tasty, and even the breadlike dumplings tasted really nice. Nothing wrong with the dark beer either, except for the fact that it was quite light of taste (LT dark beers are usually quite strong of taste) total cost? very fkn cheap!!! After dinner I walked some more, and found some artsy things.

At some point I wasn’t sure what to do, I didn’t feel like clubbing, nor sure where to grab a beer. I figured its around 20:00 lets go to the hostel and maybe write some stuff check my mail etc and go out later. On the way to the hostel against all odds I encountered Radu with his wife and the friends they were meeting. Actually if it wasn’t for them saying yo dude how are you I would probably have walked straight pass them. I sat down next to them when Radu offered me a beer, 5 minutes later when I told them about my CS Failure he invited me to join them for the evening! This was just Amazing really, for now I had someone familiar to socialize with! who just happens to be the one and only Radu & friends!

I finished my beer while introducing myself and getting to know the new faces. Radu likes Praha and has been here before, so he has a favorite place where he goes every time when he is in the city, This place is one of the oldest breweries still live and kicking in Praha, with the best beers and food according to Radu. U Fleků founded in 1499. that was our next destination! We walked across the Fancy bridge, into the old town, towards the brewery. When entering the brewery you get amazed by the looks of it, still in this quite old style. Big halls with big tables and big paintings. Live music (traditional Czech I suppose) and an good Atmosphere! We chose a nice table and started checking the menu, I ended up eating Duck, with some sauerkraut, Red beets, and potatoes. Drinking dark beers  and getting quite sweet liquor shots thrown at me whenever either of those glasses were empty. While having dinner we talked about so much things, practiced my Romanian a bit more and got to know Ioan and his wife better. I would have told you more details about them all, but the truth is that I didn’t write things down, with all the people meeting on the road its hard to keep track. Maybe I should just blame the Alcohol, for we drank quite lots of it that evening. At least I remember we Enjoyed delicious apple pie for dessert :) and these people are extremely friendly and open!

Radu & Friends @ U Fleků. A Wonderful Evening

Radu & Friends @ U Fleků. A Wonderful Evening

After dinner I said bye to Radu, but joined Ioan and his wife for another beer, their hotel and my hostel were quite close. chatting about Romanian culture, Traditional food, Gardening, Not so Dangerous Gypsies etc etc.  I will definitely meet these wonderful people again in the near future, Actually Radu lives quite close to where i’m currently staying so ill probably hitchhike there sooner or later. Anyway Due to Radu his openness My short time in Praha was Awesome, full of wonderful memories.


Bilberry Gathering

Last Sunday i had to bring Chrisreal n Petersz to da airport again, and I figured if I’m going Vilnius that early I should find something awesome to do. I gave some people a call and I was able to join Rutaz and two of her friends Brojus n Justas to da Vilnius forest to Harvest some Bilberries. and other Edibles,

Around the clock of 9 I met with Rutaz, She drove N we went to pick up da other dudes N headed to the forest North-East of Vilnius, This was the first time I was actually heading into the bigger forest around here and I was very excited. also. Wild Bilberry’s to eat straight from the plan!? AwwYeahh!

It was about a 40 min drive to the forest, we parked the car and started walking. first we had to go over some sort of hill with a sandy road. The smell of the forest was amazing, and on the way we found some young Raspberries and vew Bilberries. but once we headed down they suddenly left the road and started to walk straight through the woods, at the moment I was like. what is going on. but very soon I realized. This was the place we had to be.

Everywhere you could look were small Bilberry bush, I have never seen So much bilberry plants in my life and even though we were pretty late for bilberry harvesting, there were more bilberries then I could imagine at first. They split up and started eating the bilberries, at first i was still amazed by everything that I was experiencing so after taking a vew pictures Rutaz told me to stop making pictures and start eating bilberry already :)))

I didn’t really have breakfast that morning, so then I realized I should indeed do so. I also took some distance to find my own radius of bilberry harvesting and started eating dem Oww so delicious Bilberry, I used to do this at the veggie Garden back home, but randomly in a forest was new for me. (or atleast, I don’t usually do this) I loved it though! and they hit the spot perfectly!

After stuffing myself with Bilberry I took my plastic bag and started harvesting them, while harvesting we headed deeper into the forest. They also showed me some other plants, Some Red berries which are maybe poisonous, though wiki says there not. so for sure we are not! also some Purple flower you can make tea from which helps you if you have cough, There were also Lots and Lots of Cranberries and some Raspberries, though it was not the right time to harvest them yet.

What I liked most about going into the forest with the Lithuanian locals (except for The forest itself and the bilberry eatingz ofcourse:) was the fact that they all knew so much about the plants that grew there, Like in there youth they grow up with this knowledge, as if its normal. they were able to recognize so many plants and uses for them. and thats awesome, Where i come from this is like Long lost Knowledge only to be found in books or if you find the right people. They also harvested allot of mushrooms, And i’m not talking about Champignon. But some funny looking Orange Mushrooms,

Amazing Vilnius Forest, Bilberry Paradise!

Amazing Vilnius Forest, Bilberry Paradise!

around 13:00 we headed back to the car, We ate allot of Bilberry and gathered even more. we went to buy some snacks N some Gira and headed to a lake nearby, There they took a swim. (indeed I didn’t feel like swimming that that moment D: ) the lake was nice also. But the rain hit us, Not that it bothered us. We were very entertained. And it was beautiful. We saw the rain come towards us from the other side of the lake. And we found a spot under some trees while looking at the water, you could see the difference in Raindrops where we sat and like half a meter away where there rain was super intense. After a while we figured to make some dinner.

On the way back to Vilnius we bought some potatoes and Kefiras, Basically the plan for dinner was to Boil potatoes, Make some sort of Sausze from the Mushrooms they harvested and drink some Kefiras with it. You might think, Dafuq? just that? Indeed. for me this is still a rather weird dinner meal. but here in Lithuania is pretty common to eat something like this.

Usually I don’t like mushrooms at all. Unless there Magic mushroomssss ofcourse Woooossshh. But the sausze they made from the Mushroom they gathered in Vilnius Forest was Delicious. you just put some of the Sausze over your boiled potato and eat it, Nothing more nothing less. And it filled the stomach right up!!

The dudes I got to know Via Rutaz were very chill. And they do some Abandoned building scouting now and then. Because I plan to stay in Lithuanian for a while. I will join them in the Near future to Scout some more Abandoned buildings and check out some crazy places. I cant wait to be honest! Gonna be some crazy Adventure, I’m very curious what secrets are hidden around here, and I might even get some very nice pictures out of it to share!

The night Sky back home that evening

The night Sky back home that evening

Buying sum Milkz

So we just went to the nearby Milkman to try and buy some Milk, Cheese and Yoghurt.
The first farm we tried didn’t have milk yet, they told us either to come back in about one hour. or try the next farm.

We drove towards the direction he pointed out, and stopped at the next Farm, English is not an option here. luckily we knew that Pienas is milk, Yogurtas is Yoghurt, Cheese we didn’t know gheghe. This farm also didn’t have Milk, they pointed us towards the next one

Until now we had nice Dirt roads with allot of holes, but lelzzz, the next farm didn’t have a road like this. Indeed. this is what we drove to the next house. (our car was not exactly appropriate for all the ditches and holes in this part of the road)

 Roadz to da milkman

Arriving at the destination we could clearly see we were at the right farm, there was a dude and a lady chillin with some cows, As usual I asked if they spoke English. Gal Kalbate Angliskai ? but this was not the case, so we pointed to the can we brought and said Penki Litrai Pienas??? (5 liter milk) Yogurtas N Cheese? Yogurtas he didn’t seem to have. but Cheese he did understand.

He told us to wait a bit, and started to fix some fresh milk for us.

After finishing his shizzle, he poured da milk in our can, to explain this: here if you wanna buy some milk you have to bring your own canister or bottle, then they fill it with milk fresh from the cow. due to they don’t sell it in bottles.

For the cheese we had to go back to the farm we passed by before, so we turned around and drove back to his neighbor. there in some shed he had a fridge full of cheesle!

We had to pay 26 Litas for 5 Litres of milk and 2 cheeses, this is around 7 euroz,and he hoped to see us another time.  They were all very friendly and helpful, and even without being able to communicate appropriately we managed to get what we were searching for!

Mission Successful!

Kepta Duona N Šaltibarščiai

So Saturday night we made some Traditional Lithuanian dishes, don’t expect anything crazy, dem Dishes are so EZ its like, how can something so delicious be so simple to create. well, I will try to give you an idea!

Kepta Duona (Fried Bread)

Slice dem breadz

Slice dem breadz

Its my favorite snack since I Arrived in Lietuva, for making diz deliciousness at home, all you need is some bread (old rye bread would be recommended) some Garlic and something to make a cheesy saucze with!

you start with Slicing up dem breadz in whatever kind of form you like, for example a fractal, or maybe a space ship. it depends on your bread cutting skills, I like it minimal. so I didn’t make any fancy figures


Fry dem breadz

Fry dem breadz

After slicing up dem breadz, you will need to heat up your da oil, you can either fry your bread as in “Drowning them” or you can fry them side by side in a pan. When the oilz is hot start frying you breadz. Plz do Flip them soon enough!, because they turn black easily! Whether you want to Drown them or flip them, is something you should experiment with. it can give different results. (Also, add Salt to the oilz if you like)



Rub dem Garlic

Rub dem Garlic

When you fried all your delicious slices O Breadz, its time to Garlic them. the technique to do this is probably different in bars then how we used to do it. but they showed me a very simple way, Get your Garlic, grab yo bread. and rub the garlic over both sides. simple as that, then chop some garlics in little peaces and throw them over. Double Garlic all the way!

Our cheese saucze failed pretty bad! (not the taste but the substance) but I think the easiest way to do this is to throw over the bread some Grinded cheese then put in into the oven until it melts. Now U Haz Kepta Duona!!!


Šaltibarščiai (Cold Beetroot Soup)

Put stuff in bowl

Put stuff in bowl

Šaltibarščiai is probably even more easy to make compared to Kepta Duona, due to no frying and risk of burning it, you just gather your ingredients. cut them up. throw them in and da bowl and its ready to go! All you need is a vew eggs(cooked) Beetroot, Cucumber, Dille and Kefir.

Step one is to cook the eggs then cut the Eggs, Cucumber and Beetroot into peaces and add them to the bowl. when this is done Add the Kefir to the bowl and stir it up! Yeah darling!


Šaltibarščiai ooowshiii

Šaltibarščiai ooowshiii

Due to the beetroot the Kefir will get this pinkish color, which gives the familiar Šaltibarščiai  look! to finish the Šaltibarščiai sprinkle some Dille over it, you can either leave it there or stir it through.

if you wanna make this dish as a Real Lithuanian. cook some potatoes and serve them next to the Šaltibarščiai as a side dish.



Da result, Delicious Lithuanian foodzies for 3!

Professional food

Professional food

Le Weekend: Potato Potato

After like 3 weeks at da Eco project, between al dem Senior’s I felt like checking out some Lithuanian nature, go somewhere. meet up with peepz. mix with some younge energiesz!

I’m very curious about Trakai, so I tried to find someone to join me to Trakai. but this was harder then expected (due to exam times here in LT), eventually Friday evening I got contact with Ruta, she was going to check some Asian Culture day/event in Vilnius city center with a friend of her. I figured, ah well. its not Trakai. its something new though. she asked her friend and I could join them,

Its da 7th of June, I arrived in Vilnius rather early, so I went to Visit Ausra first to secure a place to sleep, drop some stuff and say hi. we chilled for a vew hours, So much to talk about, Lots o shizzle happened, for example She haz a new roommate!! she still had to finish some stuff for her study though. So in the afternoon I went to meet up with Ruta n her friend Veronika,

They were pretty hung over from a crazy party the night before. I was expecting to walk around. check out dem culture day w/e. but they were verrrryyyyy lazzyyy and yawning all da time gheghe, they checked the Asia culture something and it wasn’t that special apparently. We ended up drinking a vew beers talking about random stuff.
around dinner time we went to grab some Traditional Lithuanian foodzies.

The place was very near, basically I’m writing this post because I want to share dem foodzies with ya all. but as usual I end up writing a full chapter due to. spammin pro you feel me bro? Anywayz We had Potato Pancakes, at first I was like, Pancakes!!??? out of Potatoooooo???? Dafuq???? I always though The Netherlands was Potato country. but this is BS Lithuania is Potato Country! Fo Real! They do so much more crazy things with potato, and they have so much more dishes its crazzyyy!!

Also, Kepta Douna!!!!!

bulvinių blynų with mushroom sausze/grease

bulvinių blynų with mushroom sausze/grease

It was very delicious, and very heavy also. so stuffed after dem pancakes. I was very confused though. No Veggies. No meats (except for the little grease) but you get the point. just potato pancakes you know. it seemed boring/not so vitaminny.

it seems that Lithuanians eat way different then what I’m used to in the Netherlands. they get much more vitamins at breakfast and lunch, so then just some Potato dish is not a problem in the evening, but does fill up da stomach easily!,

After dinner da Ladies got very tired, so they decided to go home and get some rest.

I went back to Ausra her place, while she finished her stuff. I chilled with some very nice Lithuanian Drum n bass music from her Mp3
She didn’t had dinner yet, so we went to the City Center to meet up with her “Ex” Room mate (the other Ruta) to get sum foodzies and some drinks. this was around 22:30, We ordered some Šaltibarščiai (cold beetroot soup) Ruta some vegetarian bread thingy,

Also Kepta Douna!!!!!!!!

Šaltibarščiai wif Kepta Douna n Veggiebreadie

Šaltibarščiai wif Kepta Douna n Veggiebreadie

This is the last picture I made with my camera, It died :( so lame, how can I keep on bloggin n show dem crazy things, if I haz no camera???

Wel Ausra is this very amazing Lady, She offered me to check if she can fix my camera somewhere for cheap. and in the Meantime I can borrow her camera. Whuuuuttt! Indeed. Shizz Crazyy! so now I can continue blogging! hopefully she will be able to find a place to fix my camera, and if not. The Apocalypse will be here, I tell you!

Besides my Camera’s death, I miss jammin, and making music, I figured: Ill buy a Djembe and leave it at da Eco Project, then I can make some beats whenever I like, you know. sooner or later we will make campfires here, then a Djembe is nice to!
Apparently Djembes are not so cheap here in Lietuva, Ausra used to play Djembe @ Vakarų Afrikos but due to her study n stuff she haz no time anymore, When I told her my idea about Djembe, she was so kind to offer me Her Djembe………….
yup. Ausra is Crazyly Amazing, Not only haz she allowed me a roof over my head when I’m in Vilnius ever since I arrived in Lietuva, We traded Jamz fo Dandelion Sirup, she offered me her Camera temporary, and I can use her Djembe until I Continue with my Journey or ofc if she needs it.

Da Djembe

Dem Djembe

I guess in the end, this post is not only Dedicated to the delicious food I ate this weekend. This post is also Dedicated fo my Gratitude To Ausra,


Lithuanian Snackz

Most of you probably already know about the Delicious Trakai breadz snackz.
called Kibinai

Usually filled with mutton and other meats, but on some place also with sweeter fillings like Strawberry, Cherry, Apple cinnamon enz

But ooh ooh oooh

I found these new amazing Snackz!!
(Actually Ausra recommended me these)

It lays in the refrigerator of most (Baltic)supermarkets, its a diary product:
made out of cheese curd with different types of taste, submerged in chocolate. Just 1LT

And oooh soo delicious!!

And of-course the Kepta Douna, which I think I got a little addicted to
(I just get this craving to buy some when were chillin at a terrace or if we go for dinner or grab a beer somewhere as a snack/starter) Basically its Fried bread with garlic and cheese

Kepta Duona wif cheese

Kepta Duona wif cheese

Om Nom Nom!! Deze shizz is de Bom!

curiouse how Kepta duona is made?
Let me show you!

whenever I find new amazing snacks I will share fo sho!!

If you did not get hungryz after reading this post,
Something is wrong with you!


Dandelion Syrup

This week I have been trying to make some Dandelion Syrup, the result of the first bottle was better then expected, So i made moar, and figured it would be a worthy subject to randomblogpostaboutit

How much of da things you need is something you should find out yourself, I had a simple guideline, although I did not exactly followed it perfectly, I also tried different amounts of stuff on the first and second try. but go for something like

400 Grams of Dandelions (blooming nicely)
A lemon
A Orange or Manderin
About 1 liter waterz
N Sugarzzz!

So on a nice sunny day, find yourself some blooming Dandelions and gather those flowers!!, you don’t need da peduncle, if you would like to check if your Dandelion is Ready for use. Make sure it looks kinda yellow, and try to give it a blow, its supposed to not fly away all over the place.

CIMG0877Get rid of all the remaining leaves/peduncles, some prefer to only use the yellow flower, I just took the ugly looking leaves off but kept the flower with little bit of green intact.

Put dem in da panz, Slice yo Lemon n add dem slices, do the same with da Orange.

It still misses water, so add some water. 1 liter, 1.5 liters. maybe 10 liters. whatever you like!


CIMG0871Get yo cooking thing ready, and bring the Dandelion water to da cookz, SLOWLY don’t start with max heath or whatever you are using, bring it till the point of cooking. Slowly! When it cooks. let it cook for a little bit, maybe a vew min.

That’s all for today, put your pan with slowly cooked Dandelion substance in yo kitchen and let it be. some say it should stay for 24 hours. I just kept it there for a night and an afternoon, so something like 12 hours I would suspect.


CIMG0872The next day you can continue with yo CIMG0873Syrup, find yourself a peace of cloth and a strainer, throw the Dandelion substance through the strainer/cloth combo, I think it would be best not to put anything under it so everything will fall onto the ground! :D

then with a spoon you need to push all the Aroma’z of da Dandelions with the rest of the substance. This is the most important part I would say, because if you don’t. dafuq you do it for? You need dem Aroma’z yo! Its all about da Aroma’z!!!!

CIMG0874So once you squeezed all the Dandelion Aroma’z into your pan, its time to give it a little bit of sweetness, of course this is most easily achieved with Sugar, Pick a Sugar you like. How much you should add is again something you should figure out yourself, I think I used around 300 Gramz, on something around 1.5 liters of water and something like 350 gramz of Dandelions. Anywayz. add yo Sugar to your Dandelion Substance, and heat it till it cooks, (without the lid) this time you need to make it more syrupy, so fire it up! Cook dat shit! Make dem Water vaporize! I didn’t time any of it. So when you think the substance is Syrupy enough, Find yourself some bottles (hopefully you cleaned them first) and add the syrup to the bottles just after you finished cooking it! let it cool for a while you will see the Substance will become a little thicker/syrupy after it cools, Perfect!

And this was my Result! Some sweet ass Bottles of: In my Opinion very well made Dandelion Syrup, These ones I will trade for Ausra her Jamz, Awwwyeahh!

Awesome Rite? shizz Supah Delicious

Awesome Rite? shizz Supah Delicious