Hypercreative girlfriend + Christmas + gingerbread + obsessed photographer + a bit of free time + iPhone 4s + Induro carbon fiber tripod + iMotion HD application + velcro + wooden train elements = well, we are about to see what. Stay tuned.
Clearly, in Australia, the Christmas is called “the Festive Season”. It’s “Christmas“, you pagans!
Who cares this days, anyway.
PS: Recently I spotted this picture being used by James Fallows in “the Atlantic” post on the similar matter. Best regards!
Oh, yes. Fiskars X5. Just look at it, how cute it is! Slightly bigger than a hand, nearly good for air travel – but only nearly. TSA wouldn’t be too happy to see you at the gates with this baby attached to your belt – yes, it has a special holster for that purpose.
Hell, that is scary. About five days of preparation, excellent sort of entertainment for Christmas.
How to cook bigos:
Shred white cabbage finely and boil it for a while. Pour out the water. Cut the sauerkraut into small pieces and boil in a little bit of water (not too much – remember: bigos is not a soup!). Mix white cabbage and sauerkraut together and cook for about 2 hours on a low flame. Add salt and pepper, laurel leaves, allspice and spices that can strengthen the taste (for example garlic).
Dice all the meat and fry it with diced onion on the pan (with oil). It is wise to fry pork meat separately but you can easily fry bacon and Polish sausage together. Afterwards add fried meat to cooked cabbage. Cook it together on a low flame. Remember to stir the mixtures frequently. If bigos is not sour enough you may add some tomato puree.
To get better taste of bigos people cook bigos in intervals of half an hour. The dish is even more delicious when reheated on the next days.
(recipe copied from http://www.bellaonline.com/articles/art43070.asp by Barbara Swiech)
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