I’m heading out to check out the 10000s of fireworks shows that are about to litter my beach.

holiday everyday
I’m heading out to check out the 10000s of fireworks shows that are about to litter my beach.
I made traditional Polish Christmas pitas with Greek chicken and loads of veggies (and curry) plus…OMG OMG….watching a movie about the future of law enforcement.
dill (pronounced “dyl”)….
Also check chain tension and air pressure….or you’re gonna die.
3pm breakfast at the new place is fantastic….but not quite as buttery as Bistro. Bistro folks are on holidays.
Sto hated it…she was hoping for something more edgy….I thought it was just OK.
…that can only mean a relax “personal day” fun in the sun.
Tomorrow party day!!! Supposed to be warmer than today.
I ordered one cat and 3 Khinkali. Beef and herbs, only beef and one with mushrooms.
The mushroom one was my fave. Coming back next week for soups.
Back to my favorite gas station McDonald’s for a healthy Christmas fish-o-dish.
Did you know you have to work 3 hours here in order to afford a regular sized McMeal. The world is so fucking unfair.
Only Russians here now escaping their shithole country and the war. Every single cashier open, lines at every one of them…parking lot packed.
Nobody makes prettier sweets than Bulgarians.
Ohh…I can’t believe I am motorcyclin’ on Christmas day….soo awesome!!!
I am still using my Pixel. But why? It’s still perfect..and looks brand new…literally, many years of daily use, it looks like it just came from the box. Good job Google.
Including me.
There is a heaven, after all. I honestly CANNOT imagine eating anywhere else in Burgas for the rest of my life.
I finally had a chance to slave away at one of my favorite recipes. I present, “Chicktatoes” (pronounced – cheektatouasee). The cooking process requires patience and grace – you boil unpeeled potatoes under low heat for about 45 minutes or until “pillowy”, add gently shaved pieces of decadent leftover KFC chicken meat, stir gently by hand with a small wooden spoon (pine is always preferred), feel the texture getting smooth…but not too smooth, you want to leave some of the coarseness, that’s where the bursts of flavor are.
Let the dish rest then salt to taste.
Recommended pairing : A cheeky dry Cabernet Sauvignon from the Land Of The Living Skies (that’s Saskatchewan for those who aren’t in the “know”).