Mighty Pelican

 Se apropie vara (mie asa-mi place sa cred, desi uneori vremea ma face sa ma intreb), asa ca am inceput sa pictez iar tricouri si, o data terminate, sa le "imunizez" cu soare din belsug.
EN: Summer is getting closer (or at least that is what I like to believe), so I've started painting T-shirts again and, once they're finished, I charge them with lots of sunshine.

Pelicanul e parte dintr-o colectie, "Pasari din Delta" si va fi insotit de brose, cercei si  coliere din lemn ,toate infrumusetate cu zburatoare exotice si autohtone din minunata noastra rezervatie a Biosferei. Vor ajunge la un magazin din Tulcea si m-as bucura sa fie purtate peste mari si tari de turisti, ca marturie a meleagurilor noastre frumoase.
EN: The pelican is part of a collection, "Birds from the Delta" and it will be accompanied by brooches, necklaces and wooden earrings, all embellished with exotic and common flyers from our wonderful Biosphere Reservation. They will be sold in a shop in Tulcea and I'll be very happy to know they will be taken abroad by the tourists as a testimony of these beautiful lands.

 Pentru ca livada s-a colorat in galben, intr-o mare de papadii inflorite, am pus in aplicare o reteta descoperita anul trecut: papadii pane. Un deliciu! Pur si simplu am cules florile cele mai carnoase, le-am lasat un pic de codita, le-am dat prin ou si faina si le-am prajit in ulei incins pentru un minut. Au gust cumva similar cu dovleceii, sunt carnoase si parfumate si merg de minune cu salata de spanac si ceapa verde:)

EN: Because the orchard is swimming in an yellow sea of blossomed dandelions, I cooked a recipe discovered last year: breaded dandelions. I simply picked up the bigger flowers, kept a piece of the stem, rolled them through egg and flour and fried them in hot oil for a minute. Delicious! They taste somehow similar to the zucchini, they are juicy and flavored and go perfect with spinach and chalote salad:)