Sunday, August 24, 2014
Thursday, August 21, 2014
Opatia and the different colors of water

Probably in my previous life I was sailor or fisherman, this is
the only way I can explain my love to the sea. I learned how to swim with seven
and although I've never won a single competition, I feel best in water and
especially in the sea.
The feeling of getting rid of gravity is uncomparable.
Swimming slowly, looking around to watch the creatures, while all the bitter
thoughts dissolve in water imperceptibly and hours later I get out of the water
free and light like after a meditation. Or swimming fast, up to exhaustion,
finding my way between layers of water, feeling the rise of my body
temperature. Nothing matters in water, no problem seems to be so heavy as it is on
the heavy ground. Just water and me.
Probably this is only one of the reasons I loved Opatia so much.
This seaside resort is placed in the northwestern part of Croatia, not too far
from a border to Italy and it is called the Pearl of the Adriatic riviera. It
has fancy restaurants and cafes, expensive shops and the lungomare - the
kilometers long promenade along the sea, but I liked most the water. Because of
the bura wind which blows here, water is cold, because of the pebbles it is not
turbolent and provides meters of visibility in depth. Its colors change
throughout the day, they are different on the different places, so many hues of blue and green.
And all you
have to do is just swim.
Nothing else matters.
Sunday, July 27, 2014
Quinoa Stuffed Tomatoes with Feta Cheese and Kalamata Olives
The theory: Quinoa is named 'superfood', one of the staple foods of the Incas civilization. It has nine essential amino acids, is gluten-freeI and contains lots of magnesium and iron. So, it is good for your health.The practice: Quinoa has fluffy crunchy texture and nutty taste. It is really very tasty, no matter as a part of a sweet or savoury dish.
The ingredients: young zucchini, salty kalamata olives, Feta cheese and quinoa. And, of course, do not forget the hot peppers. This stuffing is also excellent as a dish on its own - in that case you can add some lemon juice to increase the acid taste.
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