I found this recipe several years ago on one of vegetarian forum

We need:

  • 2 cups millet
  • water
  •  about 2 lb potatoes
  • 2 onions
  • little wholemeal flour (you can also use bread crumbs)
  • salt
  • pepper
  • oil

Rinse millet in cold water (using mesh strainer). Put into a pot, pour 4 cups water and cook slowly until grain will be soft and you will not see water in a pot. Boil the potatoes and puree, chop onions and saute. Combine all ingredients together, add a little oil, salt and pepper. Shape into patties and coat in flour. Bake at 350 F until golden brown on both sides. Of course you can fry, add the herbs and spices – whatever You like.



Potato is a perennial belonging to the nightshade family. Beginning of its history to be found in the Andes, where it was domesticated about 8,000 years ago. Potatoes were brought to Europe by conquistadors who in the thirties of the sixteenth century fought for Peru. Potatoes are one of the world’s most important foods today. According to USDA figures, Americans eat about a potato a day. One in every three restaurants meals includes potatoes.


  • Sweet taste
  • Mild diuretic effect
  • Contains large amounts of carbohydrates present in the form of sugars
  • Reduce inflammations (except in some arthritic conditions)
  • Source of complex carbohydrates
  • Has a 2% protein
  • Contains vitamins

Potatoes juice has antibiotic properties, helps lower blood pressure, and treats stomach and duodenal ulcers. It is an excellent source of vitamin C, enzymes and minerals, also supports the creation of beneficial intestinal flora. Just beneath the skin there are significant amounts of manganese, chromium, selenium and molybdenum.

1 cup baked potato with skin contains 133 calories and:

  • Vitamin C – 15.74 mg
  • Vitamin B6 – 0.42 mg
  • Copper – 0.37 mg
  • Potassium – 509.96 mg
  • Manganese – 0.28 mg
  • Tryptophan – 0.04 g
  • Dietary fiber – 2.93 g

From 10 to 50% of a potato’s potassium may be lost during boiling; steaming, baking, and frying do not significantly reduce the potassium.


don’t eat potatoes  with sprouts (“eyes”) or any green flesh or skin; thet contain the poisonous alkaloid solanine.

Sailing song


My favorite song (lyrics and music by Jerzy Porębski), performed by Krzysztof Malinowski.

I miss Masuria, sailing and beer in a bar near the port.

Found on You Tube

You have to know how to get started 🙂
Happy marriage.

My flowers

Crazy hair day

Every year in our school is a week in which students may look different than usual, behave differently;-) Last year we had crazy socks day, walking backward day, clothes inserted on the left side day, pajama day, crazy hair day and the pumpkin fund run day (orange day).

This year: on Monday – spirit day (blue, or red, or white). Tuesday was a sport day, on Wednesday was a pajama day, on Thursday was the day crazy hair day on Friday – pumpkin fund run (orange day). It was really cool and original as usually in our school. Music (and PE) teacher took care of good music.

Bread baking  is not very complicated, but at the beginning may cause some problems. The basis is sourdough. Of course you can bake bread with yeast (faster), although it is worth try a sourdough bread: a healthier, tastier, longer stays fresh.

At the beginning you need sourdough:

Pour handful (can be more) of rye flour into perfectly clean jar (I use to rinse jar with hot water before). Add lukewarm good quality water  (can be boiled), mix well using wooden spoon (consistency of cream). After 12 hours, stir again. After next 12 hours, add handful of rye flour, water and mix. Repeat for several days.

For example:

  •  7.00 a.m. – add some whole rye flour, water and stir
  •  7.00 p.m. – stir
  • 7.00 a.m. next day – add some whole rye flour, water and mix
  • 7.00 p.m. – stir etc.

Repeat these steps for the next days to receive a sourdough starter in the appropriate quantity.

After several days sourdough should have apple cider vinegar smell, but not necessarily. If it isn’t stinky, should be OK. The optimum temperature for wild yeast production is 77-86 degrees F. I use paper towel to cover jars with sourdough (protects against dust). You can keep your sourdough starter in the refrigerator up to 7 days without “feeding”.

My sourdough will be 5 years in a couple months:-) Obviously, I treat my starter well 🙂

Whole dark rye flour
You need handful (or more) of flour
Ready to use sourdough starter
Sourdough starter

When Your starter is ready You can bake sourdough bread. For years I use a recipe for bread I found on the polish forum for vegetarian and vegan families.

You need:

  • about 1.5 cups of starter (because mine is mature and strong, I use about 1 cup)
  • add a cup of flour, a little warm water, stir (consistency of mud) and leave for several hours to rise (you can leave for night).

Note: Always leave some starter for the next bread baking (add flour, water, stir and put to the refrigerator)

1 cup of rye flour
1 cup of sourdough starter
Mix starter and flour
Add some water
Leave for a couple hours in warm place (it should rise)

After couple hours add:

  • 3 cups flour
  • lukewarm water (You need mud consistency)
  • approximately 2 flat teaspoons of salt (I use 1 teaspoon)
  • olive oil
  • whatever You like: black cumin, pumpkin or sunflower seeds, raisins, honey, caraway seeds etc.
Bread starter, honey, salt, olive oil
I added some water
and sunflower seeds
Put bread into a mold and set aside to rise
White sourdough wheat bread and whole rye sourdough bread
White bread
Rye bread
Rye bread
White bread

Set aside to rise. Bake at 392 F for one hour (in the meantime spray water over your bread). I also spray bread with water before baking (It should help prevent crust breaking). White wheat always rises like crazy, bread with wholemeal flour is heavier, so it is generally smaller.