March 2015 archive

Warming up in our tent!


Misiu getting excited!




Matt sets up the entertainment.




Star Wars on the laptop.




Warm fire on the tube. This is traditional Bulgarian camping at its finest!


I painted our area rug.

The white area rug was looking a little sad so I decided to paint it with a tiny bit of latex paint (leftover wall paint, now everything matches!), lots of water and a couple tablespoons of fabric softener. I applied a generous coat of the paint mixture with a regular fabric roller then left the rug to dry outside for 4 days, truthfully it was dried in a couple hours but I can’t stand the smell of chemical products like fabric softener. Once dry, Matt vacuumed it as hard as he could and it was ready for installation. It’s about 25% harder than it originally was but I think after a good week of walking on it/cats scratching it, it will be not different (softness wise) as it was before. 


Curing egg yolks. Why? I’m not too sure yet.

I love starting new projects, especially ones involving food. I’m always on the lookout for something new, strange or complicated to take on which is exactly why a recipe for cured egg yolks caught my eye. What would you even do with a cured egg yolk? Apparently the yolk gets hard and you grate it over something like a simple pasta dish or roasted mushrooms to give it a slightly salty, umami flavor (think high quality hard cheese). 

My egg yolk curing process should be ready by March 24th and I’ll make sure to give you a full report.


Day 1 – place egg yolks in a container (without touching) and cover completely with salt. Leave in the fridge for 7 days.



Day 7 – dust off the yolks, they should be a little bit squishy like a dried apricot.



Place yolks in cheese cloth (I only found coffee filters, I hope that will be OK) and hang in the fridge for about 14 days.


Chicken liver and spinach salad with pickled radishes and caramelized apples.

This salad is perfectly balanced; sweet, sour, savory with a touch of bitterness.



Chicken liver and spinach salad with pickled radishes and caramelized apples.
Yields 2
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701 calories
40 g
1441 g
29 g
71 g
13 g
715 g
437 g
21 g
1 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 701
Calories from Fat 256
% Daily Value *
Total Fat 29g
Saturated Fat 13g
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 1441mg
Sodium 437mg
Total Carbohydrates 40g
Dietary Fiber 9g
Sugars 21g
Protein 71g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 500 g chicken livers
  2. 1 bag spinach
  3. 1 large onion, sliced
  4. 1 apple, sliced
  5. 4 small radishes, sliced thinly
  6. juice of 1/2 lemon
  7. 2 tablespoons butter
  8. 1/2 cup white vinegar
  9. 1 tablespoon sugar
  10. olive oil
  11. salt & pepper
  12. optional: green onion and parsley for garnish
  1. In a small bowl, mix the sugar into the vinegar until diluted, add the radishes and set aside.
  2. Sauté onions in a hot pan with 1 tablespoon of butter until they turn translucent. Season with salt and pepper. Reduce heat and add a little water to the pan, cover with a lid, stir occasionally. 10-15 minutes later the onions should be brown and caramelized, put in a bowl and set aside. In the same pan at medium heat, sauté apples with 1 tablespoon of butter until they are lightly golden.
  3. Pat the livers dry with paper towel, season with salt and pepper. Fry the livers in a hot oiled pan for 2-3 minutes on each side. Remove from heat and cover for 2 minutes.
  4. Assemble the salad with all the ingredients, season with a drizzle of olive oil and lemon juice.
Amalia and Matt's blog

Winter Camping

I found all my old post from my previous blog, this post was from March 2011!


Best weekend ever! Port Renfrew is so beautiful, even at this time of year.

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Mini rave at our campsite. I brought the lazzzzzzzzzzzzzor.


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