Today I realized that my blog became one year old! I have neglected it lately a little, as a lot of others! I hope my followers will excuse me, as well as my blogger friends that I haven’t visited their blogs, but I feel my energy drained lately and during the day I manage to accomplish only a few things. I suspect some sort of health problem and I have made some tests, that will come out in few days, when I hope that will the cause of this unexplained lassitude be found and with the right medicine I will be my old good self :)
With regard to the knitting and felting, I did not make a lot of things either. I have started a lot of things and I have also a lot of ideas that at the present moment are on hold. I only made some new sandals for the summertime for my shop:
And accomplished to finish yesterday a scarflette-necklace with a amazing extraordinary new yarn that I discovered, very thin and light, that is from thin stainless steel and silk. I also made a pair earrings with the same yarn!
I also played with my mannequin and changed it's appearence, because I didn't like that black fabric that it was covered with. I took it off and made a collage with scraps of old papers! I think it looks better this way, what do you think?
At Easter I made the traditional Easter dish, that we usually eat in my homeland, the second Easter day and I thought of giving you the recipe:
Lamb Entrail Roll (tzigerosarmas)
Though the recipe has origin from Turkey, it is a Thracian traditional dish. In other regions it has the name “koykoyloto” or “papoyda” and is the Greek equivalent of the Scottish Haggis.
1 spring lamb offal (heart, liver, spleen, sweetbreads)
3-4 Fresh spring onions chopped fine
1 onion finely chopped
½ cup finely chopped dill
½ cup finely chopped parsley
½ cup short grain rice
1 large lamb caul
Salt-pepper
2 eggs
½ cup water
Drop the meats in boiling water, boil for 5-8 minutes and drain. Leave to cool, and then chop coarsely. Chop the onions and herbs and add them to the chopped meats.
Separate the crocus from an egg and keep it aside. Add this egg white and the second egg entire in the filling. Add the rice, salt and pepper and the water and mix the materials . Put the caul in a bowl with warm water and leave it to soften, so that you can open it easily. Stretch the cowl out, in a bowl and add in the filling. Turn utmost of the caul on the filling and turn over in a baking pan. Dissolve the crocus of the egg with one spoonful tepid water and stretch out on the caul. Spread around potatoes cut in thin pieces and salted. Add some oil to the potatoes and cook for 1 hour roughly in 180o.
