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pumpkin / Pumpkin Strudel

recipe for pumpkin pie in our family oral tradition survives and is nowhere written down, or any other recipe for pie dough layers finished. And as far as the crust - my mother in law knows how to stretch until you say biscuit; and real štrukle me that you fit all the pies in a row. I buy ready made. Not that I can not do - to be honest, I never tried it, I knew how unlikely - but he hates me. Horrible hates me. That I found in another part of the world, which is not heavily Turkish immigrants, finished crust we would not be readily available, so I had to. Thus, I have three Turkish shops nearby, can I choose what I like crust and real pies whenever I can.

But to get back to the story of why the recipes are not written. All this is true of the eye, it was only gets a hit ratio of crust and filling. Pie with apples, you need to 2:1, 3:1 for the pumpkin. And if you like sweeter, put more sugar, wrap, bake, do not need the special wit, nor is my question now was something special and delicious that it deserves to be found on the blog. The catch is that the pumpkin today very few real, and there's nothing quite like autumn sweets. Maybe the people that taste too old-fashioned, too intense, I do not know. In Germany, not even heard of cookies with pumpkin: they made squash and vegetables from her pottage.

for pumpkin you - logically - need pumpkins. It largest orange pumpkin that is sold in chunks at the market. That is, the our markets. In Germany, do not eat pumpkin, but used as decorations for Halloween. Although this time of year in every supermarket you can buy a pumpkin, in addition to this item is always an inscription noting that pumpkins are not for eating but for decoration only. What they are doing, whether they are fed with some radioactive fertilizer, no idea, yet, should not be eaten.

Looking for a replacement so I resorted to. Butternut squash , favorite dish Jamie Oliver. Unlike in the regions much more popular Hokkaido pumpkin, butternut is drier and the flavor is closer to the pumpkin. It's not just the right thing, buneva is still aromatic, but I know how to cope.

You will need:

• 500 g thin crust
• 1500 g grated pumpkin
• sugar
• aroma of vanilla icing sugar for sprinkling
• butter or oil

If you live far away from the Balkans , so you're not sure which to buy the crust, look at Turkish actions that give you bark for baklava, but the description is certainly not a mistake. Otherwise, this question can not be made with a thick dough layers, I tried and the result was disastrous.

Peel and grate the pumpkin that is. gourd. It's easy to say. However, in practice, this simple guide is such a nightmare that I was yesterday, when I was peeling off and Randall, suddenly remembered why pumpkin is not real often. Pumpkin is hard povrćka. After half an hour (for peeling and cutting up a kilo and the pumpkin will take longer) and the strongest female hand at the end of power. Especially if after the peel should be manually renda. Save yourself the torture and miss the pumpkin chunks to the Food Processor or you will spend another hour in the kitchen and morning wake up with sore muscles all the arms and shoulders.

Before you begin to bend pie, turn oven to 170 degrees and count how many corps is in the package and how much strudel can you fit in the pan. Pan, of course, pan-bak paper and grease the paper a little butter. Me care about five rolls, each roll and went on two sheets. Suppose you and your scale is similar. You also need to "spice up" vanilla filling, I put the entire amount of low doses of two flavors of vanilla and all the thorough mixing.

Extract the two sheets, place them one over the other on the desktop. On the edge of a wide arrange of pumpkin filling as the picture and then sprinkle with sugar. As I said, you depend on how much sugar to put, I love apple pie sour, a sweeter pumpkin and put at least 5-6 tablespoons of sugar into each cake. Over all, it pours a little oil or butter on the paper - I put the oil. Bark Urola and strudels to each other, sorted by length in the pan.

When you're all sorted, brush pita with oil, sprinkle a little water and bake for about an hour. First half hour I recommend that you ask is covered aluminum foil to prevent burnt before the pumpkins arrive to thicken. When done, sprinkle the powder sugar.

What I changed: In addition to types of pumpkins, nothing. Stuffing can be prepared the day before - unlike apples, pumpkins do not change color.

Verdict: In our house often eat pumpkin au naturel, but baked in the oven, with no extras. Maybe this is the most beautiful and most delicious kind of enjoying the sweet vegetables. Because of this pumpkin should be just a variation on the same theme - lots of roasted pumpkin with a discreet escort test, hence the scale of 3:1. Slice of pumpkin with a cup of tea and a cold wind whistling on the other side of the window creates a perfect autumn idyll, bilo bi šteta da je propustite.

Pumpkin Strudel

Don't miss out on pumpkin season! Here's a very traditional strudel from my homeland and it should be made with a real pumpkin, if you can get hold of one. If not, use the butternut squash instead. You will also need phyllo pastry. Now, there are various recipes for making your own phyllo, but believe me, it takes a certain skill to have it done properly, and if you ask me, it's not really worth the bother - the phyllo you can get at a local Balkan shop, be it Turkish or Greek is more than satisfactory for this recipe. Just be careful that the pastry you buy is the thin phyllo pastry, as the thicker one won't do. If you're not sure, tell the shop assistant you need the phyllo pastry for baklava.

• 500 g phyllo pastry
• 1,5 kg peeled and grated pumpkin
• 2 vials vanilla essence
• sugar
• sunflower oil
• icing sugar

Peel and grate the pumpkin. Use a food processor for grating, otherwise you'll spend an extra hour in the kitchen and that you can do without. Count the phyllo pastry layers and see how many strudels can fit into your oven form. In my case it was five strudels and I used two sheets of pastry for each strudel.

Pre-heat the oven to 170° C. Mix grated pumpkin and vanilla essence. Spread the filling along the shorter side of the phyllo sheet, add sugar on top (5-6 tablespoonfuls pro strudel or more, it's a matter of taste; but be careful - pumpkin is quite sweet already!) and sprinkle it with some oil. Roll into strudel and place in greaseproof-lined oven form. After you've made your strudels (don't hesitate to squeeze them in a bit, this won't harm the quality) sprinkle them with oil and water on top. Bake for an hour. If the strudels are browning too quickly, cover the form with aluminium foil.

When done, dust with icing sugar and eat warm or cold - both are delicious!

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In the last weeks it has become painfully obvious that I Herr Flick. Clearly, some svitalo earlier, but now we have empirical evidence. My Helga me is nowhere near emery. Unlike those dvonožne from the cult series Allo Allo, who politely avert their jésherflik and enforced command, my four-wheel Sun trza the application type is correct, stop light turned on for engine electronics, behave like a real car. Pack small silver. to her knows that it was parked next to the days of Rene (should be in slight breadroll, otherwise it is anyway reincarnate in spare parts).

With deep sigh, I'm on your list of weekly activities, there's something in between dance lessons on Thursdays and pilates on Mondays and Wednesdays, included a visit to a mechanic on Tuesdays. Last time I called, he answered right in the middle gromoglasnega šundra workshops and apparently did not hear my name. This was not the problem, as was my next sentence: "Again light shows , "on what is cheerfully replied:" Oh, thou! "Yes, the" you "we are. And it is fitting, seeing it much more often than say its own parent.

Dear mechanic has obviously much to you as well with my wallet lately profuse bleeding. Thank God, at least partially compensate for loss The new program of sports betting, which I introduced. of the exhibition is always the answer to the question " on which part of the highway between Višnjo Gora and Ljubljana will Helga lit light for the engine electronics? "Currently I am leading the response Šmarje-Sap, which rarely sfali, collecting bets in the comments.

resignation to announce that I have waived any ambitions to take-over persone di Mr Flick's Gestapo. All that you had years ago sparkling comments on my black leather coat, you can wipe the nose. Unless there is a collective Sun realize the fact that I actually Von Smallhausen.

plonkič And for all that you are either leaving the memory, or you prešpricali TV this chapter of history:

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Special Edition: Butter / Special Edition: Butter Balls

When I started writing this blog, I immediately became clear that I extremely need to use a recipe that has nothing to do with volume, my grandmother. Also, it was clear that this will need a thick reason and that, therefore, such an extra editions blog will not appear often. For the life of thick reasons are not common.

In September I was in Belgrade later this month he is back again. As I mentioned the recipe for Malakov, there is the problem with the supply of some basic foodstuffs. First, and most problematic, milk. To be sure, I do not drink milk. Ever since I left the bottles and teats. And I'm not much care whether it has or does not, except when I need the cake. All dairy products are more than welcome, I drink one liter of yogurt a day, but milk - just not at all. However, Una / Una drinks it is because there two years. Now, it is not just to drink, but drink it in large quantities and logistic support had to be well organized: the milk arrived from near and wide relatives and friends who have found here and there around town. For is that milk is not any. But the Serbian government is a fashion to drink milk without the fat. Or milk with 0.5% fat. It is very in, and you vodurine has in streams. However, as will every pediatrician and serious chef said, and children in development and good cake / pastry / puree of spinach / cappuccino, whole milk is necessary, the first because of the fat probably develop more complex mental gears, and the others because without it they have unerring taste of hog wash.

I am so every morning when I went to take her to Una in kindergarten and buy some bread and newspapers, visited all the surrounding shops (and there are jes) and neistrenirana that at first recognize the mythical container (whole milk because I have never even seen) immediately questioned whether the sellers of the item among their offerings. "Whole milk? Well, here you it 2.8%," it was inevitable answer on same question. I do not know whether the Serbian cows, as most of the female population of Belgrade, suddenly became anorexic and unable to give milk, oily, or 2.8% of the general culture (about qualifications to speak) of the concerned lady does not include facts about the minimum procentaži fat buttermilk, which would have to have, yet still find it difficult to determine what annoyed me more - that whole milk was not or that no one knew what it was, in fact.

In the end we were the best available Imlek milk of 3.2% fat, although it is definitely the best product on the market Subotica milk of 3.5%, just as it does not for love nor money, you could say the Anglo-Saxon-speaking countries. Now, a strange logic, since there was no milk, there was no butter, though the yogurt and sour milk flowed in streams. I do not know how or why. I do not know whether the crisis is still ongoing, but as everyone knows who ever lived in Serbia, the crisis is there, returning with speed and reliability of the boomerang, so it is useful to write it down somewhere in the process of making butter.

All this, of course, if you manage to catch the cream. This is another fabulous ingredients - can get under the table, in the market, probably only at dawn, in supermarkets this item virtually unknown. Whipped up the Serbs the right or from the bag or from a horrible plant erzaca that evokes regret for chicory and egg powder. Ergo, the first and only note: do not try to make the butter / butter / butter from any thing that is not cow cream with at least 30% fat .

addition of this ingredient for fast, modern butter you will need and Food Processor with a tool for whipping cream. If you have the strength, time and patience, feel free to Latite prababine churns the butter, but this is not a story of this genre, to be quite honest, and I alone found this recipe on the internet, but I tried several times and I know it's good, so in that sense you can rely on in my experience. For c. 120 g butter you will need

• 400 ml cream salt

Pour the cream and whisk in the Food Processor on highest speed until it turns into a stiff whipped cream (this To know how to take, never give up hope). With further blending, will start to stand out whey, whipped cream and I will receive gromuljičastu consistency. In the next few minutes, the cream is magically transformed into butter and sticks to the walls of Food Processor and whey sprayed in all directions, thus removing the remains šlagputera from these inaccessible places, so you do not have to intervene scratches and diversion of fat to the mixer.

When you do that the mass does not change, ie. that the amount of whey is not increased, it is time to turn off the Food Processor. First pour the whey into a bowl and place it in the fridge - it is excellent and the bread and cakes, although there are some strange people who drink it. Then gather the lump of butter with a whisk and walls multipraktik, leave them in a colander for several minutes and form a clot, which will in the next few minutes, rinse under cold in leaves. It is important that while rinsing the butter and knead like modeling clay to be washed out of him the last drops of whey. If this is done, the butter will be sour, and - the fat is in the fire (all the time I waited to make that joke).

After a nice wash butter, add a pinch of salt (can be more if you want salty butter) - by acting as a preservative and help the butter to keep it longer in your refrigerator. Squeeze the arms and the back drop of water from the butter and format it as desired.

That's it! All that the crisis has passed and, to you I suggest you make homemade butter, because if you are a child of the urban environment, and fresh produce have probably never tasted a difference in taste between it and the one industry is unforgettable. We strongly advise consumption with hot homemade bread, that the atmosphere is complete.

Home-Made Butter

I was inspired to write about churning butter after an unexpected shortage butter I witnessed in Belgrade a few weeks ago. Do not ask me why the butter was not available in shops - another government cock-up I'm afraid - but I thought it would be useful for people to have this recipe at hand. And for those of you who have no such worries, try making your own anyway - the taste of freshly made butter is quite different to any industrial product and should be enjoyed on a Sunday morning with warm home-made bread.

You'll need

• 400 ml double cream (min. 30% fat)
• a pinch of salt
• a food processor

Your food processor needs to have a cream whipping add-on (see picture). Make sure you get nice thick cream. The greater the content of dairy fat, the better. Pour the cream into the food processor and turn it on highest speed. Don't lose patience as it takes the machine quite a while to whip the cream, but once it becomes fluffy and thick, it shouldn't be long before the buttermilk starts to separate. Don't worry if the cream gets stuck on the bowl in places impossible for the beater to reach, the splashing buttermilk will wash it all down.

After another few minutes, butter and buttermilk will be clearly separated - switch off the machine, pour out the buttermilk and save for later (it's a great substitute for milk in cakes and pastries, and some even enjoy drinking it, but don't expect me to recommend that). Scrape the butter off the beater and leave in a sieve for a few minutes. Shape it into a ball. Then rinse thoroughly under a stream of cold tap water while kneading. It is important to rinse off all buttermilk, otherwise your butter will turn sour.

When you're done, add a pinch of salt and Knead some more. The salt will make your butter last longer in the fridge, but feel free to add some more if you prefer salty-tasting butter. Squeeze all water out and form into shape of your choice. That's it! Could not be simpler or tastier!

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Almond / Almond Balls

This is one of grandma's recipes that do not remember them the rules, but I thought it worth a try yourself, and are excellent in the role of small cakes for slava season that lies ahead. Otherwise, I apologize for the last few posts has scans of her handwriting, no we stayed in Belgrade, and my mom sends me recipes.

Today we had guests for dinner and since I made cake and served it with some oily and spicy homemade stuff, I thought that now I do not have to exaggerate with dessert and not a bad idea to do something quickly. So I decided on the balls of almond, and not knowing that I did myself a favor and ass that I'll make a cake for hours, and that will in the course of making so many changes that make all this more and will not resemble the original.

First, I forgot to buy a cap. These are the paper accessories, that include all the bomblets species. So the guests had to delete your fingers on a napkin that. to lick a NEVASPITANA hostess. Shame and disgrace. Second, the experiments with spillover chocolate did not go well, so the balls served au naturel - no cover. But here's how it started ...

• 240 g ground almonds
• 280 g sugar
• 70 g dark chocolate (70%)
• 100 g butter

melt the sugar in the pan until karamelizira (melted and receive a brown color). Then he added, and almonds are all hand over the bakpapir, rastanji and leave to cool and harden. This process stvrdnjivanja starts immediately and is quite inconvenient attenuate weight on paper (as shown in the picture, I really did not work) but it is more convenient for chopping to be as thin layer. Try to smear the mass of a knife that you have warmth in hot water and do not forget to peel back the remains of the buckets that you mix.

When all nicely chilled, broke krokant and mince in Food Processor. As I spomelula in the recipe for Figaro , there are different ways to grilijaš small pieces, but this is the most effective. Melt the butter and chocolate. All Mix and leave to cool and set. Form balls and place them on a flat surface (for example, for chopping board) in the fridge to tighten.

What I changed: The need for changing arose after I tried the chopped krokant. He was a wonderful, rich flavor, like sugared almonds. That aroma was strong enough that, in fact, should batalla chocolate, all mixed with butter and finish the story. However, I wanted very much to step down from the prescription. He is otherwise provided for double the amount of chocolate (which can turn a blind eye because it is designed for cooking chocolate, and I put the black) more rum, vanilla, all things that would only distract from the main flavor. In the end it took that the balls roll in melted chocolate, like praline. After I tasted the mixture, I realized that even that amount of chocolate I put too much and should not worsen things. I also left out the sugar that was supposed to be added to the globe along with the butter and chocolate, since that is the main ingredient krokant, balls and no extra sugar was sweet enough.

Judgement: What I got was half-way solution. Certainly better than the one which provides the original recipe, but with less chocolate would be even better. Everyone else liked it very, Sonja asked me to take a ball to her husband because he claimed that in turn will biti nagrađena seksom.

Almond Balls

The original recipe is significantly changed here, because I found the almond croquant so delicious, it didn't need improvement. So I left out vanilla and rhum, and to be honest, I should have left out the chocolate as well - keeping it simple would have been even more sensational. But my lab rats found them delicious, and they're pretty easy to make, so why not have a go - the aroma of caramelised almonds is just the thing for the cold autumn afternoons.

• 240 g ground almonds
• 280 g sugar
• 70 g chocolate (70% cocoa)
• 100 g softened butter

Caramelise the sugar in a saucepan until brown. Add the almonds and remove from stove. Mix and spread on a sheet of greaseproof paper - the thinner the better (mine wasn't particularly thin as you can see on photo; I suggest using a warm knife for spreading). Leave until croquant cools off and hardens.

Grind it in a food processor. Don't worry if it sounds like the machine is falling apart; the croquant is very hard, but it won't damage your blade. Mix with butter and melted chocolate and leave to cool. Make praline-sized balls and put them in the freezer for 30 minutes.

If you prefer them all chocolatey, you can dip them in melted chocolate - that will make them look prettier. I wish I had put aside some Croquant and rolled them in it. If you do not want your guests to get their fingers dirty, put the balls in tiny cupcake-like paper wrappers. They look more elegant and prevent you from looking like a Philistine while licking fingers in polite society.

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Lenja pie / Pie Lazy

Lenja asks, with pišinger (recipe for this cake is enveloped in mystery, what is the grandmother volumes not what she often rules) definitely a cake that marked my childhood. We are mainly consumed in the variant with apples because the season is long, but when they arrive cherries and they were the work of the guest in the "sandwich". My grandmother was even sent the pie bus while she was in Belgrade, and I with my parents in Tuzla. Packed their her in an empty box of Krašovog Petit Beurrea, which was later obmotavala rubbers for winter. What will you, at that time there was no Tupperwarea, at least in our country. I remember the lazy pie as excellent food for comfort I'm always happy meal, although I was a sickly child and forever mrljavila something with food.

Last week I returned from Belgrade. There is some uninformed uncle, the seller in a bakery vračarskoj tried that pulls me to buy their lazy pie. "Try it, the neighbors, you will not regret it, you'll be amazed and so on. I do not think he wanted me to pull over, but I believe he certainly did not eat pie better than this. And she was not particularly bad, especially if you eat something sweet on the spot. But Phil was crushed into bread crumbs, so he looked twice thicker than me, plus somehow still alive, I guess it was baked at high heat (they are not worth it 'lade oven in which bread is baked), and each of grated froncla Apple will still be recognizable and polusirova. All in all, an unforgettable lazy pie is something else.

Before we turn to the recipe, I have to say that the lazy pie, and all friable dough with lard, the right day in advance. Or two days, anyway, if it is nicely packaged, you can eat and a week, except that in our house so none lasted. If you are going to eat for lunch / afternoon / evening, narpavite the night before, remove from oven and cover with a cloth. Immediately before serving a slice and sprinkle with powder sugar.

• 500 g flour (preferably soft, type 550)
• 125 g fat
• 125 g butter
• a baking
• half a cup of sugar
• half a cup of cold milk
• 1 kg sour apples
• cinnamon sugar
• powder-sugar

Ugrejte oven to 170 ° C. Prosejte flour and mix it with powder sugar. To this add the diced butter fat and the room temperature, milk and sugar. Knead everything well. If you hate to knead, and want to justify the name of this pie, you can start to use a mixer with a spiral balloon, but you will eventually need to unite all hands. You will get a smooth dough that will be rolling pin to develop the size of two sheets of the pan in which the pie oven. Cortex not should be thick, 3-4 mm is ideal.

Peel and shredded apples. Bakpapirom pan in roasting pan and place a crust on the bottom. Through it, spread grated apple. Do not be alarmed if you do that Apple has too much, especially in relation to the test. During the firing will be fil skašiti and zduvati. Sprinkle apples with sugar and cinnamon if desired. Precision measures the sugar does not exist because it all depends on how many apples are sour, and how lazy you want to ask is cute. I have put 7-8 tablespoons spoons and at least 3 tea spoons of cinnamon. Now put the top crust and brush the pie with cold water using a brush dessert.

Bake without a fan, with the top and bottom heater for an hour. It is important to ask roasted slowly on low heat, to make the apple filling creamy and became absorbed in the dough. The fan could be a pie to dry, so I wanted to experiment with it. The intent was that everything I do as a grandmother thirty years ago.

What I changed: As I said, nothing. However, there is some danger that you remain lower crust soggy if you use a juicy apple. In this case, it is worth the lower crust sprinkled with a layer of bread crumbs before you line up the apples. No way umešavati breadcrumbs in apples as well as colleagues from the bakery. This brings us to the question of which apples are best for this pie. I used the queen of all apples for cooking, Belle de Boskoop . The apple is one of the most fragrant najkiselije to know and gives a very intense aroma of all cakes. I believe that in the absence of this species could serve apple cultivars Elstar and Idared.

verdict: dough soft, slightly mrvičavo, filling spicy and sour-sweet. Peace, contentment, harmony, joy.

Lazy pie

This is my grandmother's recipe for the famous "lazy" apple pie (that can also be made with sour cherries, when they're in season). It's a common cake in Serbia, available in all respectable bakeries and very simple to make; a children's favourite and great comfort food. The lard makes it melt in your mouth, and is an indispensable ingredient. Use Boskoop apples for the filling, but if they're not available in your neck of the woods, any other tart apple sort will do.

And don't forget to make it a day in advance: the dough needs time to soften after baking (at least 12 hours, preferably 24).

• 500 g soft flour
• 125 g lard
• 125 g butter
• 1 sachet baking powder
• 1/2 cup sugar
• 1/2 cup cold milk
• 1 kg tart apples
• cinnamon
• sugar
• icing sugar

Pre-heat the oven to 170° C. Mix flour with baking powder, add the lard and the butter at room temperature, the sugar and the milk. Knead a smooth dough and separate it in two equal parts. Use the rolling pin to roll out each part in the size of the baking tin you'll be using (medium-sized will do). Line the tin with greaseproof paper and lay one half of the pastry on the bottom of it.

Peel and grate the apples. If they're really, really juicy, you can sprinkle the pastry with breadcrumbs before you cover it with grated apples, but in most cases this is not necessary. Sprinkle the apple layer with sugar (7 to 8 tablespoonfuls, depending on how sour the apples are) and cinnamon to taste. Lay the other pastry sheet on top and brush with cold water. Bake for about an hour, until golden brown.

Cut in cubes and dust with icing sugar. Prijatno!

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Au \u200b\u200brevoir

was my first and now it is gone.
Have you ever heard the one about which a lot of talking, and almost certainly love? According to this criterion was my boundless love. How not to talk about it, if was it:

first Whiz unprecedented
His medium was the sound. The music, which fills our total time was the crossover between the French and good old šansonom tehnažo. The music is communicating their delicate feelings, from joy to svetobolja. The Frenchman says with a hint of Slavic soul. I will never forget that moment at the terminal of the southern ring road in the Dolenjska highway when he put himself in perfect accord. C-major, I think.
second Guardian of my fortune
He knew that I love the sea. Also, it was at heart, except for pitch, which decreases with pine trees, and how aggressive squirrels at the camp. Well, it has repeatedly decided that the sea but we will not go. If it was necessary for the sake of this on the way home vnebovpijočo produce heat and a few hours čepeti on Ravbarkomanda with mixed feelings and phone in hand, it should be. Seas do not give.
3rd Shoe par excellence
drove me anywhere I wanted, anytime, without objection (except the aforementioned musical surpluses). OK, minor exception is the sea home, forgive him. The millions of small shop and do not disturb him He never complained about the absurd amounts of my feet or asked why most of them located in the trunk.
4th My protector
defend me in front scarp the ninja and their attacks from ambush. In these last moments of their care, that I remained quite whole, even if it cost him the life. These do not work anymore. (Seriously, he was born in 2000, which is already well behind us.)

All this and much too many adventures to thank him from the heart. Rene, you were the best bad car in the world.

And a posthumous portrait (The story in brief: Some managed to suddenly stop in the fast lane highway. We do not. At least not on the less spectacular fashion. Rene was the only Frenchman with an eye for drama.)

But obupujmo do, life goes on. Meet Helga.

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T Matsumoto and Tokyo

Wednesday, 9/29/2010 was the day T - that is the day we went to Tokyo. We were accommodated in one cute Villa Fontaine Anex hotelčič and give us the next day FREE. Since we were late more than not, we had just enough time for a shower and we arranged for dinner. Since some Japanese food presedala after a few days and we wanted a big juicy steak, we have for dinner divided into two groups:
- one she went to the sushi restaurant;
- while others were deployed in the Hard Rock Cafe.
Even as we looked menus have a strainer saliva - but when it came my XXL super fried steak medium, it was only a matter of minutes when you do not longer. Yes, love is really through the stomach. We all ate well and quickly hid the rooms because there were quite a few pogumnežev that we decided to get up at 3 am and already at 3:30 am go to the supermarket fish. Alexandr, Oyster, and I live we shoves into a taxi and almost 15 minutk later have been brought before the stuffy dark street, according to which every few minutes what little rushing handlers. After a few minutak we find also a place where we had to put in a queue and wait for some kind of ticket (each day at a glance supermarket fish are released only 70 persons), and wait some time before we were sputili the building. There we were again placed in a series (yes, order Japan is very important), a dance film and let us wait a further half an hour. Finally, the clock struck five, and we were dressed in shiny jacket, escorted him to the cold store, where they prepared a huge tune for the auction. Tails have to continue running them on 3 / 4 cut off the hull and they finally wrote a kind of števliko. After preparation, they came up prospective customers see them and to work out in the tail dug a little meat that have examined the quality. Suddenly, on the other hand, rang the bell, which announced the start of the auction. Curious mixture was monitored shouting, singing and character of future buyers who have shown or are willing to buy tuna at a fixed price. When the first auction ended, we became a couple of minutes in a cold room, then we were already Leaving, as it was allowed to stay at this location only half an hour. We decided it was too early to return to the hotel and we are therefore resolved to explore the rest of the supermarket fish.

Clock struck seven when we got back to the hotel, went to breakfast and sleep for an hour, it is already at 10 am followed by a tour of Ginza. Hour of sleep is too quickly and not make up so many nights are too short, but still - in Tokyo you probably just once - and the damage that would be half a sleep. Quickly we headed to the metro (which is quite confused, because it manages three different company) and a few minutes after ten already traveled to the fashion Mecca, Ginza street. Ginza st. reminiscent of the London Oxford street, where shops odgromno wire brands (mainly trade with clothes from higher rank to lower Gucci alla, alla Zara, not missing, neither Apple and Sony). Merry bunch went in Abercrombie & Fitch, where we painted with one of their models, made a few photos around and continue to the end of the desert in the Apple store. Yes, iPhone4 have-but it can be purchased only if skleneš paid contract - and yes, you must be a resident of Japan.

The clock is already pribljiževala 12:30 and we rushed back the hotel, as we collectively agreed to meet at 13:30, when we were waiting for departure to the university. At university we were kindly received at 15:00 and has already begun Prof. Fukai and prof. Prašnikar about the economy in Japan and Slovenia - as well as the impact of financial crisis. After the lecture and debate, we were waiting in reception and banquet, where we are with Binetom embroiled in a conversation with two employees of the university. Time has passed quickly and we were on the way back to the hotel. Since it was still early evening, some of us decided to go to Shibuya and still look takajšnjo night life and shops offered. As the day long and we were already strong aching legs, around 9:30 we headed back to Roppongi-ROM, where we lived. But - see it zlomka - in the meantime we are so lost that we have come to the hotel until about 11am! Since the company was very entertaining us this does not bother her. What followed was sleeping the next day, already see the Nissan.

We again boarded the bus and drove towards the nearest Nissan plant where we first moved to company employees at present and we went to see it. Present me is mainly because much is still manual labor in such developed countries as Japan. On the other hand, that people working for the current tape praktičo life. When I saw the small šolarčke to visit, I immediately thought of what type of school life they visit this company - to learn and therefore they will not have to work for the entire life of the conveyor belt. But yes, cultural differences, cultural differences - and in fact what I am observing, there is a strong likelihood that workers (and children) would not agree with me. In popodlanskih hours, followed by a tour of the museum Mitchubishi, which does not waste words - because I was not overly impressed, and, in my opinion, focuses more on adolescents, as our generation. In the evening we had a fun night in the room, went to games and again it was half past the night - the next day, as is already waiting for city tour with our guide, Saiichijem.

We first visited Tokyo in Shinkjuku Shyscrapers - yes, the city is really huge! This was followed by a trip to Meiji Shrine, the most popular temple in Tokyo šinutistični. The most attractive part are certainly wooden tablce where visitors write their wishes. The next post was walking through Harajuku, which is known as a good wage for shop and stop for lunch. After lunch we went to the nearby gift shop in and the last remaining stronghold - Asakusa Sensoji Temple. Since we were already pretty tired, we decided not to go to the imperial palace and rather go back to the hotel. Since I was the day agreed to srečaje with Keiko, I will soon retire this evening, and consequently catching up sleep.

next day I was at 11:00 in the morning to chew the hotel waiting for Keiko - we met after about 8-years - and the joy that was appropriate. At first I was afraid that I will not be realized, but the fear was completely unnecessary, as soon as I saw it. We went to the metro and headed towards her home, which has been Roppongija about 45 minutes away by metro and train. There I met her husband, Yoshikika and beautiful little girl, Ayano. Prepare the sushi and a few dishes - yes, everything I ate - and yes, it was really good, načvekali, then they went with me to another area shopping center. Since we were at 7:00 in the evening IMB-jevci agreed to the last supper, then I have should go back to the hotel, Keiko I was accompanied - in order not to lose! ;-) I have presented you with nearby classmates and school friend, then it was time to say goodbye. I hope that next time I'll see you sooner than in 8-years! After Dinner we dočili in the laundry, drink brought to the final remnants of drinks and went to a local club, where we stayed until about 4ih tomorrow.

But Sunday is already here - our last full day in Tokyo - at least for awhile. We had the most recent acquisitions and are going to end in relaksiral the beach - in Tokyo Bay at 17:30 and we gathered again at the hotel, where we said goodbye to Saiichija and went to the airport.

I hope to be back - this time with Rokcem.
Jx