Online dating

Internet dating has become an extremely popular way to meet people, and has indeed brought a lot of lonely souls together. But not every date turns out like a ad. Catfish, lonely people, broken hearts, false claims, failed expectations, doctored photos,  no-shows, and even frauds --it's all part of the online dating experience. I gathered a few observations from my own experience and stories I heard from people around me.

On some online dating sites, if a member wants to express attraction for another member after reading their profile, but without going to the extreme of sending them an e-mail, they can send an electronic wink. I was overloaded with winks and messages in my inbox, Over 2000 members viewed my profile. Of those, at least half were winks.Usually, though, what the winks actually mean is: "I saw your picture and I think you're hot, but I'm too lazy to read your profile and it costs me nothing to just shoot you a wink on the off chance that you think my overweight body is sexy, or that you're a nymphomaniac."

You'd think the anonymity of online interaction would make it easier for guys to come off as smooth and in control. But the opposite is often the case. That same anonymity seems to give some men a license to be rude perverts. One guy came right out in the subject line of his message and let me know he wanted to meet me and do "bad things" to me. Another claimed he was a real cowboy, and wanted to have sex with me bareback on his horse. Oy.

A few tips from my male friend to girls trying too hard to be cool online. “First of all, the screen name. Stop putting 'sassy' into your screen name. Stop putting 'city girl' into your screen name. When registering, if you tried to use 'giantfan' as your screen name and it came back telling you that you'd have to settle for 'giantfan57836,' that should have been your first clue that you have picked a disgustingly unoriginal name.. Speaking of Giant fans, stop saying you love sports and that you 'act just like a guy.'”

And the same is true of the men. I started to whittle the list down by deleting those with eyebrow-raising or just plain sad screen names, such as variations on "loverboy," "mr. romantic," "lonely guy," "lonely one," "kiss me," "true love MD," "huggy bear," "party man," "sexy upndown", “ladies man “, etc.--I am not making these up--and subject lines such as "Hi Beautiful", "Wow!", "Hi Baby Pretty", "Hey there, sexy", and "Me wink; you reply".

I guess pictures of guys posing with a cat or fresh-caught barracuda are not so bad compared to few sparks that I have found. Just to name a few : a picture of a guy holding a small cup of what looked to be urine and a headline saying “I am drug free and I can prove it". Another one half my age kissing a beer bottle, his caption read “ hey cougar looking for a cub meow”, guy dressed like a Zorro,  a store trooper figure – no face, just a toy- how can I know this is not a 10 year old? I already have one son, don’t need another one. Left and left.

The Onion's Online Dating Tips offer this suggestion: Set yourself apart by choosing a descriptive user name like SocialRetard321, CuteFaceFatAss, or WhiteRihno

The worst part of online dating is the first awkward face-to-face hello. Your preconception of the person you have been speaking to is always very oddly different from the person you meet. And I also seem to make my mind up very quickly on how the night will go.

I once heard a story about a man who turns up to dates early and buys himself a drink, so that when the girl arrives, he can send her up to the bar to get a drink and do a runner if he thinks they aren’t up to his exacting standards. That’s almost a reason to give up.

Many, many people agree to a drink and then never reply. I’m almost not sure how to deal with any response to “Do you want to discuss this over a drink?” that isn’t silence. One guy asked me which person I was in one of my profile pictures; he said my friend looked like a much hotter version of me. I replied, “Oh, really?” He said, “You’re an angry woman, you would fall in love with me but also hate me a little bit. I bet you would slap me during sex.”

Bumble is rumored to be an app that has a hotter population of men. But it doesn’t actually put the female in control: it simply means vain men can read and smugly ignore your overthought openers. Happn is trying to add the cute “fate” dimension to app dating, but it just means you find your flatmate’s boyfriend on it as he is upstairs and the location tracker lands you in a dubious situation.

A friend of mine commented that no one hooks up with anyone on a night out any more. I reckon this is due to everyone prearranging their hook-ups on apps. Spontaneity can be overrated.

Probably the best online profile I read was from a guy with   one arm  “Not the best at juggling (fought a shark, lost an arm)”. I think he may have lost it in an actual shark attack.

The trick is to assume that the ugliest photo he sends is the truest representation. After all, we all try to present the most attractive profiles of ourselves. From experience, it’s also a good idea to avoid freelance models.

I think people are a bit more dismissive on online dates than they would be if they were with a friend of a friend or someone they had met in a bar – although seriously, does that ever happen? If there isn’t a spark you don’t feel any obligation to immediately say, “I had a really nice time but I didn’t think we quite clicked.” Whereas you might if you thought you would see them again. Online dating becomes a numbers game; the more people you meet the more likely you think you are to find “the one”.

Online dating has delivered some very random and entertaining evenings. I have gone on dates that have led to flirtations and friendships, and that have introduced me to new parts of New York, and places to go out. The highlight so far was definitely sharing a boozy evening with a pretty famous and rather attractive tv anchor. That’s one of the real, sincere joys of online dating – it can open your world up to people who you would never ordinarily get the chance to meet. 

Some people are truly looking for a relationship, for others online dating becomes an addiction. One of my friends started on craigslist. At times she would try to stop the madness. Would take down her ads, tell people she was taking a "break" from dating, she would arrange to see the same guy several times just to keep herself from going on new dates. But always, inevitably, she would log in just to see who were out there, what new ads were posted in her absence ... and she would get reeled back in. 

Soon, wasn't enough. She branched out to Nerve and Yahoo, even Jdate (not that she is Jewish). As a result, she started having more dates than free evenings. She became an expert stacker. Her performance at work started to suffer. Between arranging dates and answering e-mails, she rarely finished her projects on time. And she started taking long date lunches, because her evenings were already chock-full. At that point, her dating itself started to suffer. She started losing track of which one was the human rights lawyer and which one hiked Mt. Everest. Her ability to combine witty banter with piercing intellectual observations and shy but come-hither glances (the ingredients, she knew, of a successful date) was plummeting. Slack-jawed, bleary-eyed, she could only listen with faux enthusiasm and nod at appropriate intervals to their monologues....There were times she woke up and couldn't remember whom she had gone out with the previous night, nor whom she was supposed to meet that night. And she could no longer rely on just first names--there were scores of Robs, and Daves, and Mikes. She had to make up nicknames for all of them, and designed a spreadsheet with relevant details of each to keep track of it all. 

Sometimes when you think you’ve met the perfect partner through an online dating website or app, the other person is using a fake profile to form a relationship with you. They’re using the site to gain your trust and ask you for money or enough personal information to steal your identity. This is an extreme scenario but it happens. It happened to my best friend. A guy she met online and soon started to date would tell her how wonderful and beautiful she was, how much he loved her (after a month of dating)he  would cook her dinners, do shopping,  paint her apartment, etc. Very soon he won her heart, who wouldn't ? he seemed like a perfect guy, almost too perfect. The fact that he was wearing the same shirt over and over, getting gas only for 5$ at a time or rarely buying her a drink or paying for dinner or didn't have a Facebook account weren’t good enough reasons to raise her suspicion.  But when all of the sudden both of his parents died within one month and he was trying to keep her away from meeting the rest of the family or friends something clicked. She called his work place; nobody knew his name,  his mom’s funeral was never scheduled at the cemetery he gave her. Although he kept insisting he was there during the ceremony. She had to hire a private detective to find out if he was only after her money or maybe a psychopath or a former convict. 

Despite some setbacks, online dating has generally delivered a pleasing source of distraction and periodic amusement for me.  Nonetheless, I do wonder if having constant access to so many potential partners is such a good thing. Such opportunity seems to mean that there are fewer incentives to see what happens when you do meet someone you like, and to stick with it when it gets hard. I confess I have been guilty of thinking, “Well, he is  nice, but New Jersey is a bit far away,” from time to time. I do have a few friends who have found lasting relationships online, so keep on swiping people I believe you can find your true love and online dating is as good as any other way of meeting the only one for you.    

Everything tuna salad was introduced to me on one of my online dates by a very nice guy, who apparently can cook. We went out a few times but there wasn’t enough sparks to continue it. I hope he will forgive me for using his recipe without asking. 


2 cans of tuna in water or olive oil

bunch of crunchy lettuce ( romaine works well )

10 baby carrots , chopped in 1 inch cubes

small radicchio

1 pear chopped

bunch of scallion, dill  and parsley

juice of 5 lemons

1/3 cup of olive oil

salt and pepper

chop everything and mix well. Serve with nice French bread.





I love beets

I love beets; I can eat every part of it, roots, leaves, and stems. We can prepare them in many ways, whether roasted or boiled, pickled or grated raw, add a distinctively sugary shock of color to any meal. We can also make juice out of them or add to a smoothie. They are a wonderful main ingredient in salads and baked dishes or taste great in combination with other foods. Some great pairings include: mint, feta, hazelnuts, orange, ricotta salata and even tomato. 

They are a lot of obvious health benefits to beets.  They are a great source of folic acid and are rich in anthocyanin, which may reduce the risk of cancer. Additionally, the greens are rich in calcium, vitamin C, beta-carotene, and iron. There are also a few lesser known facts; one of the earliest known benefits of the red beet was its use as an aphrodisiac during Roman times. Beets nitrates are naturally converted into nitric oxide in the body. This widens blood vessels and increases circulation. 90% of male sexual dysfunction is caused by poor circulation. Also, beets may increase the production of sex hormones in both genders. Beets contain betaine, a substance that relaxes the mind and is used in other forms to treat depression. It also contains tryptophan (also found in chocolate), which contributes to a sense of well being. Beet juice has been used on city streets to remove the ice because it doesn’t damage cars like sand or salt.

A lot of nutritionists use beets and beet juice to test levels of stomach acid. If you consume beets and your urine turns pink, you have low stomach acid (which is typically a good thing!). If your urine is still clear, it means that you have high levels of stomach acid. Since the 16th century, beet juice has been used as a natural red dye. In 19th century England the Victorians used beets to dye their hair. Beets can be made into a wine that tastes similar to port. In Australia, a true Oz-style burger must have a slice or two of pickled beets. Even McDonalds and Burger King have had to adjust the line and include it in their menus!

Beets range in color from familiar dark red to light gold and creamy white; for a real beauty, try the Italian Chioggia beet, which reveals its pink and white stripes when sliced. But most nutrition experts recommend the red beet and suggest you ingest the entire beet so you don't lose the value of the beet fiber. White, yellow, and striped beets may be nice to look at and taste juicy but only the red beet has been shown to have both nutritional and healing powers.

While buying beets look for the ones with smooth, unwrinkled skin and a firm, hard feel. Select the tiny "babies" or the smaller adult variety when you can; anything over two inches or so in diameter can have a hard texture. If you can, choose beet bunches with the green tops still attached: They should be bright and not wilted. You can store greens separately in plastic bags in the refrigerator for up to one week. The greens can be steamed or sautéed in a similar fashion to spinach. Or you can chopped them up and make a beet soup 

To get the most nutrition, flavor and color, cook beets with their skin on. Scrub carefully and steam in a covered pot, or wrap in foil and bake at 350° F, for 45 to 90 minutes, depending on size. Try to choose beets of approximately the same size to keep cooking times even. When they're easily pierced with a fork, they're done.It will be easy to remove the skin off once they cool off. 


4 - 5 small beets u used Chioggia beets

1 bunch of small carrots

2 cups whole Greek yogurt

8 leaves tarragon

1/4 cup pistachios

1-2 tablespoons olive oil

Wash and dry beets. Cut off and discard greens.

Transfer the vegetables to a deep baking dish or pie plate, in a single layer. Add enough water so that the beets are half covered, but not fully submerged. Cover baking dish tightly with aluminum foil and place in oven. 

Roast beets for 50 minutes to an hour, or until fork tender. Remove them from the oven and allow them to cool. Remove the skin by rubbing the beets with a paper towel.

Peel the grapefruit, cutting off the top and bottom of the fruit, creating a flat surface on which to balance it. Place the edge of a sharp knife just inside the border where the pith meets the pulp, and slice down with a firm, clean stroke, following the curve of the fruit. Repeat, until the entire fruit has been peeled. Slice the fruit into 3/4” segments. 

Give the pistachios a rough chop with a good knife, using a cutting board.

To serve, spread yogurt onto plates, as much as is desired. Arrange sliced beets and grapefruit on top and sprinkle with chopped pistachios and torn tarragon leaves. Drizzle with good olive oil and sea salt to taste.





Spring is very shy this year in NYC; it comes and goes. One day is 70F the next 25F with chilling winds. I can’t figure out what to wear anymore.  I already swapped my wardrobe for the Spring one and have no boots or warm jackets in my closet.  Maybe Spring is punishing me to my limits because I didn’t make any New Year’s resolutions this year. To make up for it I will try to make some Spring resolutions come true: to lose some weight, climb new mountains, and discover new friends. There will be some wonderful work to share and even more to achieve. 

To start with the easiest task let’s shed a few pounds first. The quick way to do it is to move more and eat less. I don’t have any super diets up my sleeve for you.  It’s just hard work and clean eating.  A great way for me to achieve this is to move to a vegetable- fruit diet.  I tried this simple but luscious light recipe this year when I was visiting my Aunt in France.  And what’s more French than Ratatouille. 

The history of my family ending up in France is pretty amazing and worth mentioning.  My maternal Grandfather had a sister who volunteered to go to the work camp for him during World War II.  After the war, despite many years of searching, she seemed to have disappeared.  My family was convinced she died in the camp and eventually stopped looking for her. They moved from Ukraine to the Western part of Poland.  At one point, my Mom heard a radio announcement that someone was looking for a family and mentioned our name, but she ignored it thinking it was someone else.  Years after the war my Uncle started to look again for her, and this time he got lucky going through Red Cross files.  After 45 years she came and visited us in Poland.  She had survived the camp, met her husband who was also a camp survivor and settled down in France.  She had 8 kids, who are all married with their own children.  You can only imagine the tears, hugs, and long hours of stories to catch up on after all that time they missed together.  I have visited them many times in France and they have been in our life ever since.  My Aunt passed away recently in the age of 90.  She outlived all her siblings and was in good health until one day, she went to sleep and just never woke up.

She showed me this recipe along with many others. She introduced me to melons, avocado, and crabs.  My love for coffee and wine started with my French family.  You will be missed my dear Aunt. 


1 large eggplant peeled and cut into 1 inch pieces

1 large onion chopped

2 medium zucchinis cut into 1 inch pieces

4 garlic cloves chopped

2 pounds grape tomatoes split in half



½ cup extra virgin olive oil

2 tbs chopped fresh thyme

¼ cup chopped fresh basil

2 tbs chopped fresh parsley 

In a colander, sprinkle the eggplant with salt and toss. Let stand for 1 hour. Transfer the eggplant to paper towels and pat dry.

                In a bowl toast eggplant with olive oil  thyme and roast until soft and golden.

            Repeat the process with the  zucchini and the garlic, tomatoes with onions using 2 tablespoons of oil to cook each batch.

            Combine all the vegetables, stir in the basil and the parsley , salt and peper to taste and serve. 


The ratatouille can be refrigerated for up to 3 days.

fennel- apple salad

Once again, I would like pay tribute to Aran Goyoaga and her food photography workshop I attended in October. This was my dream come true.  Since I started my journey with food photography I wanted to meet Aran. I wanted to see her thought process as she prepared to take pictures. How she arranges food and props on the set, what angles and light she prefers and how she processes her pictures.  I wanted to take a step forward. 

Aran began the workshop telling us more about herself, her move from Florida to Seattle, her new studio and new approach to light (which Seattle has way less than Florida). Then she moved to explaining what equipment she uses, how she points the camera, what’s important for her on the set, and many more technical details. At any time we were able to interrupt her and ask questions. She told us where she buys her props, and what’s important when buying ingredients for recipes. She shared with us how she promotes herself on social media, and advertising techniques she uses. 

 During lunch we were able to move around the studio and take pictures of anything we liked. Sunday Suppers staff made great soup and salad for lunch. They also had a lot of dishes and food items for us to photograph.  

The second part was a little more “hands on photography”. Aran showed us the way she takes pictures and it was eye opening for me. It comes so naturally to her and her pictures look absolutely effortless. At the end, she showed us her photo processing work flow on Lightroom.  I was surprised how little she has to improve in the post- processing; just a few details here and there.  Each of us had one on one time with Aran, asking questions and sharing concerns. 

I learned that although we paid to learn some new techniques, what we really experienced was meeting new people, cooking with them, talking, and exchanging experiences.  I love watching people meet each other for the first time, approaching each other, starting conversations, eating together and at the end exchanging business cards and phone numbers.  


This was an unforgettable experience for me, and I hope to do it again in the future.  As a memory, I was left with pictures I took and this salad recipe we had for lunch.


2 seasonal apples 

1 fennel bulb with fronds 

1 small red onion  

1/2 toasted hazelnuts cup capers, 2  cups chopped watercress

 2 TB chopped chives 

orange zest 

Goddess dressing:

amount for several salads, you can refrigerate up to 2-3 weeks.

1 cup mayo ( i used canola) 

1 cup yogurt ( i used goat, but greek is good as well) 

1 cup chopped scallions

3/4 cup fresh basil

1/4 cup of lemon, add more if needed

2 cloves of garlic

1 tsp of anchovy paste ( or chopped anchovies ) 

1/2 tsp of salt

1tsp of black pepper 

2 tbs of chives 

1/4 tsp lemon zest 

Peel and core apples. Pull a quantity of fronds from fennel, then clean bulbs. Peel onions and slice very thin. Slice apples and fennel bulbs on hand plane or mandoline. Toss with remaining ingredients and refrigerate.  Combine all the dressing ingredients and blend for few minutes until dressing is smooth and creamy. Before serving mix it with dressing 


 2 Jablka

1 koper wloski 

1 mala czerwona cebula

1/2 szklanki tostowanych orzechow laskowych

2 szklanki salaty ( rukiew wodna lub rukola) 

2 lyzki posiekanego szczypiorku 

otarta skorka z jednej cytryny 

Obrac i pokroic jablka

oczyscic koper wloski

obrac cebule i pokroic bardzo cienko

poszatkowac jablka i koper wloski

wymieszac z pozostalymi skladnikami i wstawic do lodowki

Boski dressing :

Ilosc na kilka salatek, mozna przechowywac w lodowce przez kilka tygodni

1 szklanka majonezu ( ja uzylam z rzepaku) 

1 szklanka jogurt ( kozi lub grecki) 

1 szklanka posiekanej zielonej cebuli

3/4 szklanki posiekanej bazili  ( swiezej ) 

1/4szklanki soku z cytryny

2 zabki czosnku

1 lyzeczka pasty z anchovies lub posiekane anchovies 

1/2 lyzczki salt

1lyzeczka pieprzu 

2lyzki posiekanego szczypiorku

1/4 lyzeczki skorki z cytryny 

wszystkiego skladniki polaczyc i zblendowac w blenderze na kremowy dressing. dodac do salatki zaraz przed podaniem.


Tortilla eggs with kale and cheese

Easter is coming up very early this year and I am not sure I like it. Easter is a special holiday for me and I always associate it with spring and nice weather. This year it falls  in March and as we all know, March weather can be either or…  April definitely works better for me.  I will also have more time for spring-cleaning and holiday planning. 

Before Easter I usually make a list of things I need to prepare.  I plan out each day, leading up to Easter, in advance.  Thursday, I usually roast all the meats and cold cuts which will preserve nicely in the fridge until Sunday.  If I don’t make a list I am lost and start to panic that I won’t be able to finish everything on time. My mom was the same way, but I am trying to fight that feeling. 

When I feel overwhelmed I make a cup of good tea, oolong or roasted popcorn, sit in my favor armchair and listen to the radio thinking that nobody will die from hunger if I don’t make everything I have planned. And besides, I remember that last year we had too much food anyway. And sometimes it actually works.


This year I will serve some less traditional dishes.  Not everyone in the States is a fan of “Zurek” otherwise known as “white borscht“ which is made out of sour bread flour and served with boiled eggs, bread, a selection of cold cuts and fresh grated horseradish.  I will go with some new egg recipes this year.

As a first, I would like to show you a dish I have seen in a cooking magazine. Tortilla eggs with kale, parmesan, and prosciutto. Ingredients:
6 small flour tortillas
8 eggs
1/2 cup cream
1 cup grated parmesan
1 cup shredded kale
1/2 cup fresh ricotta
6 slices prosciutto
2 tsp extra virgin olive oil
basil pesto
Preheat oven to 350F Lightly grease muffin tins and line each with tortilla. Mix eggs, cream, parmesan, kale, salt and pepper. Divide the eggs mixture between the tortilla cups, add a little ricotta into each cup and top each with slice of prosciutto, place into the oven for 20-22 minutes or until eggs are set. Top the tortilla cups with a little bit of pesto and serve with baked tomatoes. 

6 malych plackow tortilla
8 jajek
1/2 szklanki slodkiej smietany ( moze byc jogurt) 
1 szklanka tartego parmesanu
1 szklanka drobno pokrojonego jarmuzu
1/2 szklanki sera ricotta
6 plastron prosciutto
2 lyzeczki oliwy z oliwek
pesto z bazylii
Nagrzac piekarnik do 180C. Natluscic foremki do maffinow i wylozyc kazdy jednym plackiem tortilla. wymieszac jajka, jarmuz, smietane, parmesan sol i pieprz. Nalozyc nadzienie jajeczne na placki tortilla. na wierzch dodac okolo 1/2 lyzeczki sera ricotta i piece przez okolo 20-22 minut. Poddawac z pesto z bazylii i pieczonymi pomidorkami. 

roasted cauliflower soup with hazelnuts

A few weeks ago I had my  family and friends over for a weekend.  It is always a precious time for everybody since we all live far apart and don’t see each other often. The house is filled with laughter, crying, little and big feet tapping on my squeaky floors, conversations, and of course a mess all over, and on top of all of this commotion the lingering smells of amazing home cooking makes it all come together. 

Luckily for me everyone is understanding and always participates in cooking and cleaning. We usually divide days and meals between each family, or we all cook together.  Division of responsibilities not only makes it easier on the host, but also allows for trying and learning new dishes.  This is how I came across this delicious cauliflower soup. My friend made it and I fell in love with it.  The night she was cooking we were already enjoying ourselves and having few glasses of wine, so maybe that’s why I didn’t pay close attention to the process. Few days later I decided to make the same soup, I didn’t remember exactly the recipe but thought, "how complicated could it be," to my astonishment, the soup tasted completely different and not in a good way… I had no other choice but to ask her for the recipe, but instead of the list of ingredients and description I got a link to a blog, ( turned out she found the soup on a blog of a girl who lives close by me in the city and who has a house out on long island as well… all of sudden I felt very connected, and since than I am a regular visitor of her blog. I made the soup again, changing and tweaking it as always, and this time the taste was what I remembered. 

More important than just the process of preparing food to feed the family is the time we get to spend together while making it. I love spending time with guests in the kitchen… feeling a part of a cooking process, talking over steaming pots while knives are hard at work chopping vegetables. There is really no other room in the house I would rather be in,sharing stories, drinking wine or fresh squeezed margaritas that I make so well, they became my signature drink.

The kitchen has always been the center of gravity in my home. When I was growing up my mother chopped, blended and stirred as we sat at the kitchen table doing our homework or recounted our days at school. The kids’ job was to set up the table and cleanup after dinner. And my brother and I usually argued over who is doing what. Most nights grandparents joined us, and there were at least one or two young guests at our table, usually friends of ours whose mothers worked longer and seldom cooked. So having 6 or more people for dinner was nothing surprising in my house. These meals were the cornerstone of our family, and they continue to inspire me. I miss those days. 

I feel bad for people who try to avoid the work and either hide in their rooms or sit on the side doing their own things and don’t fully participate in the whole experience.  Very seldom I have a guest who comes to my house and expects to be served… honestly, those are not my favorite guests, and usually they don’t get invited the second time. I want everyone to feel at home in my house and this comes with doing some chores around the kitchen. Too bad we don’t raise animals…. I would keep my guests busy all day long. So think twice before you accept my invitation for a “ relaxing weekend in my house “. 


1 large cauliflower head sliced

1 leek, chopped

1 large garlic clove, minced

Few spoons of coconut oil (or any other oil)

Salt, pepper

8 cups of vegetable broth (homemade is preferred)

½ cup of toasted hazelnuts

2 tablespoons of lemon juice

Optional toppings: extra chopped toasted hazelnuts, roasted cauliflower pieces, fresh black pepper, chives, arugula micro greens


Spread cauliflower coated with coconut oil on a baking sheet and roast in the oven in 400F until golden brown, don’t over cook it.

Place the leeks and garlic in a pot over medium heat with some coconut oil and saute for about 10 min until everything is soft. Add in most of the cauliflower (saving few pieces for garnish) and season with salt and pepper. Cook for about 2 minutes.

Add in the vegetable broth and bring to a boil. Reduce to a simmer, cover and cook for about 15 minutes

Transfer the soup to a blender. Add in 1/2 cup of hazelnuts and 1 tablespoon of the lemon juice. Blend until you have a smooth puree. Add salt and pepper to taste. Served with roasted cauliflower and hazelnuts or greens on top.



1 duzy kalafior

1 por poszatkowany

1 duzy zabek czosnku drobno pokrojony

kilka lyzek oleju kokosowego (albo innego oleju)

sol, pieprz

8 szklanek bulionu,

½ szklanka uprazonych orzechow laskowych

2 lyzki soku z cytryny

dodatkowo ale niekoniecznie do przybrania prazone orzechy laskowe, upieczone kawalki kalafiora, pieprz, szczypiorek, inna zielenina, roszponka


Na blaszce wylozonej papierem do pieczenia rozlozyc pokrojony kalafior obtoczony w oleju kokosowym, piec w piekarniku w temp 220 az sie zarumieni I zmieknie, uwaga nie przegotowac.

Pokrojony por i czosnek usmazyc w garnku , najlepiej o grubym dnie na srednim ogniu przez okolo 10 min, az wszystko zmieknie. Dodac kalafior I mieszajac poddusic przez 2 minuty, zalac bulionem, zmniejszyc ogien I dusic pod przykryciem przez 15 min. przelozyc do blendera dodac orzechy, sok cytryny, sol, pieprz I zmiksowac na kremowa mase. Przyprawic do smaku. Podawac z ulubionymi dodatkami.


salmon tartar

My family’s favorite food is sushi, but I don't dare to make it at home… I have tried and tried and it never comes out the way the restaurants make it. Sushi is pretty much the only food we go out to a restaurant for. I really like how most of the sushi places have an open kitchen and you can watch the chefs make the food. This for me is a big bonus… to see how my food is being prepared. Once in a while I make raw fish tartars and ceviche…this is not as challenging as making rolls. I have tried many different versions, and every time I look for new recipes. A few weeks ago I decided to have a raw fish feast.  I picked up some sushi rolls on my way to the hospital and bought raw tuna and salmon for tartare. I made way too much this time I got stuck with 2 different fish tartars. As much as I was craving it… I think I am fished out for a while.

The key to a good tartar is fresh good quality fish. Usually they recommend buying sushi grade, I wanted to test if there is a difference in taste… or just a way to make me spend more money.  I bought both sushi and none sushi grade salmon and tuna. After mixing the fish with all the ingredients you can hardly tell which one is the  better….as long as the fish is fresh and wild caught it will taste as good.

I buy all my seafood at Lobster Place at Chelsea market, absolutely love this place. Any seafood you can imagine- they have it, including my favorite Hamachi collar, which is the most delicious and easiest fish to cook. I will buy it soon and " sell "you my recipe although is more like tip than a recipe. I have tried different stores including Whole Foods, Citarella, Fairway Market and the fish is never as fresh and tasty as the Lobster Place seafood.