A surprise

It was very close to midnight.

It was about 360th night.

All the lights from streets and stores

Shun inside her crystal globes

It was cold and festive like year before,

A smell so dear inside her core…

Sausages, cabbage, cookies and all the delicious bunch.

This year same as always, the question,

Why did she ate that MUCH?

And as she walked away from the feast,

Leaving decorated city and all his hungry beasts,

Everyone in the tram noticed something

She stay silent, she has not confessed

That it was her – who overate

A crime was not to be avoided

She tryed but a crime was already deployed.

So she run outside on the next stop

To escape from admitting a fart.





Easter Blur


Weekly Photo Challenge: Blur

Happy Easter to everyone who is celebrating. And to all of you who are not. πŸ˜‰

I was raised very religiously. Catholic. Easter is now a holiday when we eat a lot of traditional food made for this occasion. Easter then was a sequel to many visits to the church, holy sacraments and thinking about suffering, sacrifice, love, loss, forgiveness.

I am thinking a lot lately about my childhood. I’m going back in my mind to places and situations that defined me and defined some of the challenges I am facing today. I’m going back in order to go forward. I think I’m at a crossroad, many of which we encounter. Is it a crossroad if there is no more roads than one? I still feel like things are changing and about to change. And I welcome the change. It was long waited. πŸ™‚

This is my 365th post. Wow. Never thought there would be this many…

Soup from Hokkaido Squash

I had to spend 10 minutes on Google because I could not remember from what squash EXACTLY I made this soup from. πŸ™‚ Found. Hokkaido. Fancy.


I made this few months ago and thank God for the photos coz I couldn’t remember anything other than this squash was so hard to peel and cut I almost broke my knife. I had to chop it like wood, no kidding. πŸ˜€

Ok, the process was easy.


After I peeled it and cut into medium pieces I put it in water (enough to cover the squash) and put salt and mix of spices, one or two carrots and one small celery. Then when it all boils, stir until the squash becomes soft.

Then put squash in a blender of any kind with a little bit of water in which it cooked and blend. Place it all in another bowl and add water from where the squash was cooking in the amount you wish your soup to be thick. And that’s it!


It is delicious. πŸ™‚ I am bringing this to Fiesta Friday at Angie’s as always. ❀

Upside Down Peach Pie γƒƒ

I made this pie when the season of peaches was closing to an end. So, probably late August or early September.

I promise it tastes much better than it looks :D
I promise it tastes much better than it looks πŸ˜€

And I had planned out to make a post about it for Fiesta Friday but then life happened. (btw, it’s already FF number 43?! Crazy! O_o )

It is about time ⌚ to bring this one to the party @Angie’s, although almost three months later. Better later than not at all. πŸ˜‰ Thanks Angie for waking up my love for cooking – for real, and thanks this week co-hosts. πŸ™‚

I wanted to make some kind of cake or pie with fresh peaches (since they are gone in the winter) and I found this recipe for upside down pie. Since I love everything unusual, I decided to make it. I no longer recall how exactly the recipe went, so this is going to be short and not organised. I hope you’re ok with it. πŸ˜€

So, first I made dough. It’s like every dough recipe for pies, but I found the original recipe; PEACH PIE. It’s in Croatian so now you will know how I feel here. πŸ˜‰ πŸ˜›

Dough; 200 grams of smooth flour, 1 egg, 100 grams of butter, 160 grams of powder sugar, half of baking powder, half of vanilla sugar.

I placed the dough in the fridge and peeled and sliced peaches. I caramelized the sugar by melting it on small flame and stirring all the time. Note; DO NOT put the butter in it. It will go all weird and solid in a matter of seconds! Speaking of seconds, two is exactly how long you have from pouring caramelized sugar (melted) into the mold (baking tray) and getting everything even before it becomes solid like a hard candy. Oh yeah, place baking paper on the bottom first and go over with a piece of butter. I don’t remember why anymore, but butter seemed to be important. Then comes the caramelized sugar.

By then, I thought that this pie will be impossible to eat, but I am no quitter! I placed fresh cut up peaches on the now caramel bottom and I wish I took some photos of that, it looked awesome.

Dough goes on top. And here, I can just laugh. My dough was so weird and I couldn’t get it to stretch, really, I tried anything. (It supposed to be cold for easy handling but it wasn’t enough) I wasted about half a kilo of flour trying to maneuver with it without it sticking to everything… It was useless. Finally, I gave up of perfection and just tried to stretch it as wide as I could with my hands and just flip it and throw it on the top of poor peaches. Then I stretched it out some more to make it fit the shape of the mold. Just to get it over with, I made some tiny wholes with a fork all over the dough because that’s how we do it in Croatia. Oh yeah, and apparently that is the way to make your pie more yummy and amazing.Β At this point, I was convinced I had a case of laughable pie…

But! 35 minutes later on 190 Celsius in the oven was I surprised, boy oh boy… Not only did it smell fantastic, it tasted delicious. Delicious I say!


Take out the pie when the dough has nice colour and wait for it to cool down before turning it over. I suggest anyone to try this kind of pie. I guess caramel wasn’t hard because of the fruit juice. It is doable with any kind of fruit you would do pie from; apples, pears… Anything really. And if you’re up for peaches, they can be from compote. I hope I encouraged you to try it! πŸ˜€


Happy Fiesta everyone!


p.s. I have not forgot Andrea from Cooking with a Wallflower for guessing correctly how many times I wrote “coconut” in my Coconut Experiment. πŸ˜€ Well done! πŸ˜‰

DUMPLINGS WITH PLUMS by Ivy @ Ivy Mosquito

Today is a very special day… I am a first-time guest blogger in this lovely community! πŸ™‚

This was arranged about two months ago and I am excited and happy that is finally here…my time to shine with my recipe of traditional dumplings hehe… Thank you Jhuls for having me over at thenotsocreativecook which is completely misleading because her recipes always leave me wanting more and more! πŸ™‚

I hope you will like it. There is something special about this post also. It collided with our days of honoring the loved ones that are not around anymore (November 1st and 2nd) and these dumplings come from my grandma who I love and who has taken care of me since I was a little baby. I dedicate this to her. I will always remember you.

p.s. I am able to look at the screen for a little while so I took the opportunity and approved all of your comments and answer as many I could. I will answer to them all. Thank you for all your wishes… ❀ I miss you!


I started cooking when I was 9. I often wonder how does it feel when you did not start at an early age. I mean, some of us started just few years back, few months, or even few days back. I wonder how does it feel not being able to love cooking just because you believe you can’t cook? There’s Lori who started less than a year ago. And now, here’s Ivy who didnt like cooking about a year ago. The feeling must be really great. Right, Ivy? NOW, they rock in the kitchen. πŸ˜€

Well, Ivy here is such a funny gal and she made me smile especially when we excanged so many emails regarding the guest post. I met her at Fiesta Friday (thanks to the wonderful and amazing Angie). I was really happy when she emailed me, telling me that she wanted to do a guest post…

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Sunny Sunday :)

Greetings fellow bloggers!


I’m enjoying in my drink, soaking up the sun on the balcony… But, it’s not just any drink – it’s aronia berries. Frozen since that is all I got, but still great. To check out just how awesome aronia is, google the health effects it has. It is ah-mazing. πŸ™‚


I blend berries with some concentrated juice, water and that’s it. Have a great day!

Nature is my medicine


I have this WP app on my phone almost since I opened my blog and it has been awesome to write my drafts when I’m not around computer, but in the last weeks my mobile became the only screen I can look at. I am getting more into it to see what I can do… It is not the same of course, I can’t post some of the stuff that I had in mind, and I can’t put my logo on the photos, or tags and categories – I think, but it’ll make my blog blues dissapear πŸ™‚

Remember how I was sad about summer not being sunny and warm? We are having some late warm and sunny weather here and it is beautiful, I am really enjoying in it hehe, even if it’s from my bed.

I have so much ideas to share with you, from my ponderings, photographs I made, interior design DIY’s, even fashion stuff and ootd (“outfit of the day”), projects that require more energy and are waiting for me in my folders… Oh yes, I have made a peach pie that I can’t wait to share recipe for, and something I won’t give away because it was so new for me… Now you can see why I can’t wait to be back and editing, but I will take all the time I need and explore this app more. πŸ˜‰


I am getting all your comments-love and it makes me smile seeing all those dear names πŸ™‚