My future routine:




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8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

1 medium cabbage,
1 large onion,
7 tablespoons oil or 3 tablespoons lard,
pepper,
3-4 tomatoes or 2-3 tablespoons tomato paste,
salt
Saute the chopped onion in hot oil until softened. Julienne the cabbage and rub some salt in. Set the cabbage to fry(in the same pot with onion), stirring continuously and adding a little water every now and then. When the cabbage is almost done, add pepper, peeled and thinly sliced tomatoes or the tomato paste, mix well and simmer until there is almost no liquid left.
Serve with polenta and sausages.
Enjoy!


I didn’t write in this weblog for so long. I hope I didn’t disappoint you. Oh, come on, who am I kidding? I know you didn’t notice my weblog. And why notice? Until now this is a simple and stupid one. I really hope I will change this.
I have good reasons why I neglated my blog. My family got bigger. And this is for the first time when I am a parent. I really hope I will be a good one. I love it every day more and more and I’m so grateful for my little miracle. I learn every day more and I’m surprised how fast things are growing.