I don't really like biographical books. It isn't my favourite type of literature, so when my friend persuaded me to read the book "Nothing usual" I was sceptical. However, after only a few pages I knew how much I had erred this time in my judgment. It isn't a typical biography. It contains fantastic memories and anecdotes from the life of a woman who was both ordinary and unusual, who maintained her self distance and distance from the world, and who smiles at the reader from every line of the book.


The author of the memories is Michał Rusinek, a master of Polish philology, employed by the Nobel laureate "for a while" to sort out the mess in her life after she was awarded the Nobel Prize. She received piles of letters, which made it impossible to open the door, and invitations which could not be refused. Szymborska thought that it was temporary chaos. A daring way to solve the problem of the constantly ringing telephone led to Michał Rusinek – who was employed only for a couple months – staying for 15 years.


"Nothing usual" is a very subjective portrait of the poetess. The author allows us to get to know the private side of the Nobel laureate: cheerful, sometimes frivolous, with a sense of humour that enabled her to survive the Nobel confusion. She acutely observed reality and she appreciated meeting ordinary people more than living in the world of famous people. She had her own weaknesses: she used to like Kentucky Fried Chicken and cigarettes, which she did not abandon until the last day of her life. Anecdotes were a way for her to deal with many things; she used to write ad-hoc limericks; to maintain contact with materiality she used to wash her dishes on her own after meeting friends; and she used to bestow her closest relatives and friends with cut-outs and collages.

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14Apr2017

I wish you a happy and sunny Easter, yummy dishes on the Easter table, wet Śmigus-dyngus (in Poland this is the Easter custom of pouring , for a luck, water for on people at Easterfor luck), kindness and a relaxed meeting with family and friends.

Let's find a while moment for reflection, rest and to appreciate the flourishing spring.

Let the special Easter atmosphere reto charge our internal battery before the next busy days.

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Millet groats are very useful. They are excellent in desserts and also in vegetable dishes. Lightly boiled they can be a side dish for meat or a base ingredient for salads. They have a little starch, but a lot of easily assimilated protein, B vitamins, iron and copper. Millet groats are light and don't trigger allergies because they don't contain gluten. Millet groats are a very valuable product for students and people who work hard, because they contain a lot of vitamin E and lecithin, which improves memory and concentration. Women who care for their hair, skin and nails should eat them because they are a rich source of silica and prevent osteoporosis.


If somebody doesn't like millet groats they should try millet flakes. They have a nice delicate taste and when boiled are similar to semolina. They boil fast so they are excellent as a nutritious breakfast. Added fruit and crunchy roasted sesame and sunflower seeds will make it the favourite breakfast of the whole family.


Ingredients (for 2 people):
50g of millet flakes
300ml of coconut milk
3 tablespoons of xylitol
½ teaspoon of vanilla essence
3 apples
½ teaspoon of cinnamon
2 tablespoons of sesame seeds
2 tablespoons of sunflower seeds

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10Apr2017
godz. - 09:26

Red eggs

The tradition of preparing Easter eggs comes from the ancient Persians who presented each other with red eggs during the spring. Red eggs were treated as magic objects which have the power to cast away evil.


We prepare many kinds of Easter dishes with eggs: with mayonnaise, borsch, sour rye soup, and salads; stuffed or served hot or cold. I like traditional eggs with mayonnaise, or stuffed eggs served hot.


Today I would like to share with you a new approach to serving eggs, which is related to the earliest traditions of red eggs. See how beautiful they look on green spring lettuce. Maybe you could buy into a bit of colourful madness?


Ingredients:
4 eggs
125ml of beetroot concentrate (I usually use Polish Krakus)
1 tablespoon of mayonnaise
1 teaspoon of horseradish
2 tablespoons of minced cress
salt and pepper

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Today thanks to www.aniagotuje.pl I discovered the best cheesecake I have ever eaten. It was the outright king of our Sunday dinner. Light, fluffy with a hint of lemon, it excellently complemented the coconut base and crumble topping. It doesn't need sophisticated ingredients or baking, so even if you haven't got an oven or can't cook for toffee, you will be able to make it.


The end of the spring and beginning of summer is a season of dinners following First Communions or Baptisms. I recommend this bracing, lemon-coconut cheesecake as an excellent dessert which caters for all tastes, doesn't tucker the housewife out and doesn't bollix up the family budget. You will see that it is also a decoration for the festal table.


Ingredients (small cake tin 15-18cm):
base and crumble topping
90g of desiccated coconut
50g of butter
2 tablespoons of sugar
cheese mixture
500 g of grated curd cheese
2 lemon jellies (powdered)
500 ml of boiling water
200 g of 30% sweet cream

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