July 2013 archive

I live in a crazy place.

Sunny Beach is ALIVE! I can’t believe that just a couple months ago Matt and I were strolling through deserted streets trying to imagine what happens when the tourists arrive. The answer is everything. Anything you can possibly image happens here in Sunny Beach during the summer months.

This week the circus is in town with tigers, seals, penguins, ponies, monkeys and more.

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This is a Treasure Island themed all inclusive hotel near our house.

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Cool swim-up bar.

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Crazy tree house.

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Pirate Ship.

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Old Town Nesebar with man bagpiping on top of ruins.

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Too many pictures of me. I get cranky.

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Happiness all around!

My kitten Stotinki gets just as excited as we do when the champagne comes out. I open the fridge, place a towel over the bottle and POP! She awakes from deep sleep and springs into life. The plastic bottle cap delivers hours of entertainment for this little kitten. Good times!

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Steak with peas, mashed potatoes and simple slaw.

Image going to a brand new butcher shop and asking for a nice steak to broil in the oven or grill on the B.B.Q.

“Sorry, we don’t sell beef.”

Sigh, I must be in Eastern Europe. Pork and chicken are the bosses in this part of the world, lamb is for special occasions.

 

Summer has come and Sunny Beach has exploded with tourists which means some supermarkets are now carrying beef! Below is a picture of a Bulgarian “steak”, which cut, I’m not exactly sure but I’d like to name it “I let my 3 year old butcher this with a butter knife” steak cut.

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I marinated the steak overnight (I always use this marinade, it’s good):

  • 1/3 cup soy sauce
  • 1/4 cup olive oil
  • juice of a lemon
  • 2 tablespoons Worcestershire sauce
  • 3 cloves of garlic, crushed
  • dried basil
  • dried oregano
  • pepper

In a very hot pan with oil and butter, sear the steak on all sides then place in a 400 degree oven for 5 minutes. Remove from oven and let rest for 5 minutes.

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Mashed potatoes:

Boil potatoes, mash with a ton of butter. I topped my with green peas and a dollop of sour cream.

 

Slaw:

Finely sliced red onion, green cabbage, olive oil, fresh lemon and course salt.

Chunky Monkey cake with lemon cream cheese icing and caramel sauce.

I hate baking and I’m not a huge fan of sweets but once in a while I’ll whip up a fun dessert.

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Cake:

Preheat oven as directed on cake mix.

  • 1 box vanilla cake mix
  • 1 packet of banana pudding
  • 1 egg
  • some water
  • cinnamon
  • nutmeg
  • a touch of cumin

 

Mix, pour into a greased pan and throw in some pieces of chocolate. Bake for as long as the cake mix indicates.

 

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Icing:

  • 3/4 cups heavy cream
  • 3/4 cups cream cheese
  • zest of a lemon
  • 1 tablespoon lemon juice
  • 1-2 tablespoons icing sugar (depending how sweet you like it)
  • nutmeg

Put a bowl (metal is best) in the freezer with the cream, take it out just before it freezes. This makes it a lot easier and faster to whip. Whip the cream until soft peaks. In a second bowl, add the remaining ingredients and whip. Slowly fold the whipped cream into the cream cheese mix. Spread on the cake after it’s cooled.  

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Caramel sauce:

  • 1 tablespoon butter
  • ¼ cup brown sugar
  • 2 tablespoons milk or cream

Melt the butter in saucepan over low heat. Add brown sugar and mix until dissolved. You will notice the sugar darken slightly, now it’s time to add the milk and mix until smooth.