A little bit of this and a little bit of that.

January 28, 2018

A cold Friday night in Alanya.

At this time of the year, you don't really have many options in this wonderful resort of the Eastern Mediterranean. Unless you make your own. Yes, we still have the crazy Europeans who think the weather is nice and the sea is warm enough for a swim but for locals, that would not be the case. The photo of the Cleopatra beach below may look as if the weather is warm. Yet it is deceptive because it is not.

 

The over-active town between April and October looks abandoned during the winter and almost nothing takes place apart from a few activities that would attract locals. Please don't get me wrong as this is not a complaint. Starting from March until January, it is always hectic in Rising Star Workshop.

 

 

January is a great time to catch up with family and friends as well as taking some time to relax and work on new ideas.... and sometimes to get drunk.My beautiful wife has a guest from her hometown at the moment, Kütahya. A place famous for its ceramics. The story of Kutahya ceramics date back as far as 14th century. At this stage we know that the soil structure in this region of Turkey is what makes these ceramics special when combined with centuries of dedicated crafting.

In addition to my wife's friend, we invited Michael Seville, one of my English neighbors for a few bottles of lager and some Turkish Borek. With the gourd lamps that I keep in my personal collection at home, the boring Friday night turned into a little home party.

 

In broad meaning; A 'Borek' is a traditional Turkish pastry. I presume each and every single town has a 'borek' of its own in this country. However, at the end of the day 'borek' is a combination of pastry and non-sweet ingredients. Put it this way, there is no sweet 'borek'. If pastry used with something sweet, we would be calling it something else. The most common 'Borek' would be Borek with mince or spinach. But you will get all sorts depending on where you live or the time of the year. Borek with courgettes, aubergines, and potatoes are also common. Our choice of borek for this Friday night was Borek with mince. And I must confess my wife got it right this time as it was sooo yummy.

 

 

And like I always do, I used the opportunity to take a few shots with the gourd lamps. I share the highlights with you.  I wish you all a happy sunday with the ones you love and respect and have a great time no matter you own a gourd lamp or not or have some borek in the oven. All the best.

 

 

 

 

 

 

 

 

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