The guests have left, and I am completely alone in the whole house. Several single and double rooms and a dormitory in the attic. I slept for a day and a half, and now I am slowly cleaning the kitchen. I can feel this month and those 250 hours on my feet. Tomorrow, my vacation officially begins. It's shorter than it was supposed to be because of the events scheduled at the Center. Of course, I'll use the Deutschlandticket (German train ticket). I even thought about going to Sylt, but no, I prefer the North Sea.

Another soup from the series - I throw everything I have into the pot, season it, and hope it will turn out good. You don't have to worry too much about the recipe because, as you can see, the proportions mentioned in it are... well, they are what they are. I just threw in whatever I had and what my heart told me to use.

I have been gathering my thoughts on what Oi! culture, skinheads, and punks mean to me for a long time. And I will probably continue to do so for a while, especially because it's a vast subject and addressing it requires debunking many myths and misconceptions. Starting with the association of skinheads with aggressive racists and fascists. The extent of manipulation that has taken place here is evident to anyone who knows the black roots of the skinhead movement.

June 7th marks World Food Safety Day, established by the United Nations in 2018. It is one of the most important "holidays" of the year but often goes unnoticed amidst the tribal media focused on political disputes and celebrity scandals (or vice versa).

Scrambled egg, known to everyone as a popular and widely recognized way of preparing and serving eggs, is also described by the term "scrambled," referring to the texture and preparation method. Scrambled egg plant refers to a plant-based version of scrambled eggs, while scrambled eggplant is name for scrambled egg plant made with eggplant, scrambled eggplant. Scrambled eggplant, disrupted"eggplant, wacky aggplant, The Wacky Wabbit..

The topic of intellectual property isn't very catchy unless there's a scandal about plagiarism or the use of someone else's recipes. From time to time, there are cases of wholesale utilization of other people's recipes, whether on a blog or in an e-book.

And usually, it turns out that the aggrieved parties have no clue about intellectual property rights. World Intellectual Property Day is a good opportunity to shed some light on this issue.

In the kitchen, we are all dwarves standing on the shoulders of giants. And we are constantly learning from other chefs and guests.

That's why a chef should frequently eat dishes prepared by other chefs, study learned treatises with recipes, and observe how others cook, even on television. In fact, that's one of the most beautiful things about cooking. No matter how long you've been doing it and how much you know, you can always learn something new. It's like an infinite journey where with each step, we discover new flavors and possibilities.

Depression is a terrible, deadly disease. What makes it worse is that often it's not visible on the outside. Most people I meet see me as a cheerful, nice guy, even happy, while at the same time, I'm contemplating whether to end it all today or tomorrow. And how to do it.

The World Health Organization (WHO) warns about artificial sweeteners. They can cause obesity, diabetes, and cardiovascular diseases. 
On May 15th, WHO published new guidelines regarding non-sugar sweeteners (NSS), discouraging their use. 

Polish traditional fasting cuisine in a modern edition.
Ridiculously simple aquafaba mayonnaise.
Mayonnaise is probably one of the most basic Easter products in Poland. Contrary to appearances, it is very easy to make at home. And it can be made from a product that is usually considered waste.
Aquafaba, which is the water leftover from cooking legumes or the brine from a can, is a relatively new culinary discovery. The first mentions of using aquafaba as an egg alternative date back to 207 AD.