DIY How I dye my fabrics - Come tingo i tessuti - Kako bojim tkanine

I have been dyeing fabrics ever since I started this blog. I prefer gauze tissue, for both, dyeing and styling. For stayling because I find it more appropriate for my photos. It's soft and light and I can give it voluminous shape that gives the sense of movement to the image.
During all these years and even before I started blogging, I have gathered plenty of kitchen towels, but I never used most of them for my photo sets. Now my kitchen drawer (not only one!) is packed with different kitchen towels and I'm thinking of giving them away as a gift. It happen sometimes, you accumulate things and suddenly it becomes a problem. Space is missing to keep all these stuff and you even might dislike some of them after some time...But it's normal, year after year we are all changing, our style changes and it's a good sign.


Omelette burger with aromatic herbs - Omelette burger con erbe aromatiche - Omelette burger sa začinskimo biljem

There is nothing better then cooking with aromatic and wild herbs. Of course, growing your own aromatic herbs in a vase is the best way to make everyday cooking more perfumed and flavourful, isn't it true?! Rosemary was the very firs herb I have planted in a vase. I've brought some branches from my parents garden many years ago and  now I have small rosemary bush that went through snowy winters of Italian Po valley. Because it happen that it bloom in December, just before it starts snowing. And it's surviving in spite of minus temperature and ice!
Basil is the one I love most of all aromatic herbs I have on my balcony. Some of aromatic herbs I have are growing on the huge and sunny terrace. Our terrace was already very big before we enlarged our apartment, now it is even bigger. Useless to say that we have more and more vases and new plants on our terrace-garden.


My first Pavlova with white peaches - La mia prima Pavlova con pesche biance - Moja prva Pavlova s bijelim breskvama

When I cook pasta alla carbonara, or I bake my fantastic brioche, I usually use only egg yolks, or I use one egg and one egg yolk and so I always have one or two egg whites to be used in a frittata or I prepare small meringues that are like cherries, one after another, me and Mr. M, we finish them in a moment. This time I've decided to try this famous, sweet and delicate dessert that I've never baked before. I always feared it, the great Pavlova. Well, I feared its preparation and the kind of fruits to be used and its size and thousand other details that disappeared when I realized that my meringues remained snow white and so delicate, apparently solid, but so friable and dry. I have not expected to succeed in this experiment, but when I broke my Pavlova while arranging it on the plate I was smiling joyfully! The sound was the original "pavlova cracking sound", so I broke this perfect, thin and well dried meringue and my fingers plunged into whipped cream, cubes of white peaches and mint leafs.
This is the very first Pavlova of my life, but I already have in mind another very special Pavlova and as soon as I will have some egg whites left I will prepare it.