Thursday 8 December 2011

Pictures...! :)


My poetry evening's photos. The promissed ones ;) Enjoy :*



Me and Bartek



Justyna, me and Monika. Last tips before performance ;)



 It really seemed to be a catastrophy. It was't funny at all.



Anna is smiling :D



...and writing a special dedication :P






That's all for now. Take care,

A.

Sunday 4 December 2011

Eddie

One of my Eddies... has been burnt today. That one on the photo. Without my knowledge
:(  Without my permission...:(




I swore that I will revenge. I will find Eddie's killer and... Well... She / He's suppose to be afraid. Suppose to be scared...!


A. (nna The Witch!)

Saturday 26 November 2011

Winnie the Pooh




'Winnie the Pooh and his friends'


I don't know
the definition of
Insanity.
Insanity should not
be
defined.
But I know
the state of
Insanity.
The state in which
even
Winnie the Pooh
seems to be
scary.


/Anna Nieckarz, Sosnowiec 2011/



Take care,

A.

Sunday 9 October 2011

Simply happy ;)


It was impossible… Impossible to made it work… But at least: IT WORKED OUT! J Impossible’s possible.


I’ve had my third poetry evening two days ago. In the morning, just a few hours before the event, everything was unfinished. Everything seemed to be… a CATASTROPHY! My musician didn’t answered my phones, so I felt so helpless. I couldn’t have a poetry evening without music…!That’s why I’ve started to look for a new person who could be my pianist. No one. Maybe a guitarist…? No one. For goodness sake! Even a DJ would have been welcomed… I was calling to various people for over two hours. It was so tiring but more than tiring – stressful. Finally, at about 3 o’clock I’ve founded someone who could play for me. I was so relieved! ;) Wojtek saved my life. Or maybe just my reputation ;) But I had to find a piano for him. I’ve decided to take school’s piano and locate it in proper classroom. I needed help so I’ve asked a few boys (younger than me but strong enough to take piano to the classroom) for a help.



After that I could take a deep breath. ‘My poetry evening won’t be a disaster’ – I thought. And indeed, it wasn’t :P Actually It was quite nice... All right. It was wonderful for me but I’m not particularly objective ;) My friends helped me a lot. They made great decoration, operated the sound equipment, baked delicious cake (I made croissants J It’s almost a tradition ), recorded a video and took really good photos. I have to thank them all – especially: all my class 3C, my Polish teacher,  Justyna, Monia, Bartek, Wojtek and Wojtek, Kuba, Mrs Giza and all my former teachers who came to see me, guests and new friends whom I met then. If I would like to thank all of you by name I had to make a long list… So simply. Thank you guys! J


I’m authentically happy that it had worked out. When it finished I couldn’t stop smiling. Broad grin was constantly on my face. It was a great feeling. Still is :P

Kisses,
Ania J :*

PS  I’ll show you pictures as soon as it’s possible. Hope in a few days ;)
Till then you can watch a few videos:

Wednesday 5 October 2011

Monday 19 September 2011

Too pale...



Stronger than anything that I've ever felt. The feeling I cannot stand anymore...!




There shouldn't be so many raindrops on my cheek.
Take care,


A.

Saturday 13 August 2011

Chokeberry jam and… crepes! :)


When I was little , my mother frequently made crepes, and she taught me how to make them. They always seemed easy to make, so I was surprised to learn that some people think it is hard to make crepes. Crepes really aren't difficult to make. If you have a few ingredients and a small non-stick skillet, you can make them with not very much practice ;)

Ingredients
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted



Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.





The easiest fillings for crepes are often the best ;) Sometimes even a bit of sugar sprinkled on a crepe is quite good. My favorite by far is jam and cinnamon -  preferably chokeberry  jam. Spread about one tablespoon of jam on a crepes, then roll it up.
A close second to jam is broccoli with cheese. I really like my green vegetarian crepes :P Mouth-watering ones ;P

All right. That’s all for now. I’ll be writing soon :)
Ania

Sunday 7 August 2011

The Trooper



I drew Eddie Hunter a few days ago ^^ Now he's above my bed. Next to Eddie from 'Killers' and Eddie from 'Piece of mind'. And... next to Eddie's head... It's hard to explain so I'd better stay quiet ;)  Ed 'The Trooper' is one of my favourites. Because of the beautiful British flague. And madness in his eyes. Eddie has got unmercyful look. I suppose ;) I simply adore him. The song is also amazing.
My red orange tea, too ;)


"The Trooper"

You'll take my life but I'll take yours too
You'll fire your musket but I'll run you through
So when you're waiting for the next attack
You'd better stand there's no turning back.

The Bugle sounds and the charge begins
But on this battlefield no one wins
The smell of acrid smoke and horses breath
As I plunge on into certain death.

The horse he sweats with fear we break to run
The mighty roar of the Russian guns
And as we race towards the human wall
The screams of pain as my comrades fall.

We hurdle bodies that lay on the ground
And the Russians fire another round
We get so near yet so far away
We won't live to fight another day.

We get so close near enough to fight
When a Russian gets me in his sights
He pulls the trigger and I feel the blow
A burst of rounds take my horse below.

And as I lay there gazing at the sky
My body's numb and my throat is dry
And as I lay forgotten and alone
Without a tear I draw my parting groan.





PS I am working as a shop assistant helper ^^ It is not really ambitious job but it's all about earning money. Just a few weeks and just a few bucks. Nothing special.

PPS Sorry for so short note but I am very sleepy...  Very, very, very sleepy... I am almost sleeping during writing these words ;)

Take care,
Ania

Tuesday 5 July 2011

‘Unhappy fly’s suicide’










I’ve been such a lazy lump! I haven’t written  from ages …! Sorry for that. I promise not to make so long breaks in the future. ;)











We have got holidays but the weather outside isn’t really pleasant… It’s quite english weather actually. Maybe that’s why I want to ask strangers (passing me everyday) ‘Wonderful weather, isn’t it?’ :P But I’m afraid most of them won’t understand me…Unfortunately, ‘cause I love to hear ‘Indeed’ as a response. Probably if I asked someone about the weather in English I would see an ironic look or hear ‘I don’t speak English’. It’s sad…




As I’ve mentioned the weather is not satisfying or even nice… It doesn’t seem to be July. Were are my beloved warm temperatures …? And why am I having  goose pimples…?! :/  I will keep my fingers crossed for better weather… Because of the present one I don’t feel like a broad grin…  ( just listen :  Serj Tankian - Gate 21, Radiohead - Street spirit, Pearl Jam - Sad)







Talking about the English… I’m studying phonetics at the moment. I’m doing some transcriptions, etc.  It’s weird, I know... :D But I like it very much. It is not a typical study for me. Especially when I use Iron Maiden’s lyrics as a base. Sometimes, when I can’t sleep at night, I do some transcriptions. I am a nocturnal creature so… I’ve already done plenty of  them :P

I’m also drinking a hot apple tea with some gooseberry juice. Different but delicious!




Take care,
Ania ;)



PS Today, at about 5 p.m. I was drinking my afternoon tea… Suddenly I noticed a fly. It was flying dangerously close to my cup. Too close…. I wanted to kill it but it killed itself!!! It got into my cup (really slowly) and drown in a hot beverage.  Authentically. It was a suicide!  Unhappy fly’s suicide. I’ve seen something like this for the first time in my life.





Sunday 1 May 2011

‘Back to black’




Almost a month ago I came back from Catalunya. I’ve been there for ten days. And  it was unforgetable trip. Because of Catalunya’s beauty and because of people who I met there. Spain is incredibly scenic and that’s why  I want to show you some photos. They were taken  in Tortosa, Roquettes and Barcelona.







I’ve never seen such a beautiful places in my whole life. Catalunya is really colorful. Full of smells, sounds and tastes. There are orange trees all around.  It’s picturesque. And it’s warm! The temperatures were about 25-27 degrees C.



 It was such a pleasant feeling when I could wear only top. Without any extra jumper or jacket. I’ve really enjoyed spanish sun ;) Catalunya was awesome.  But not only the place was great. I love Spanish people. They were so free and open.




You know,  I was walking down the street and passing strangers who were saying ‘Hola’. Even if they didn’t know me. It was pretty nice ;) To be honest with you, I’ve been missing it since we came back to Poland… Polish people are not as open as Spanish. Or the Dutch. Or Portuguese. Yes. Potruguese people were totally cazy. Wonderful. And they were excellent teachers during my first ‘real’ meditarean lunch. I’ve tried to eat paella (honestly really, really, really tasty ;) ) with shrimps, etc.





 Eating and ‘undressing’ pawns is not as easy as it seems to be. Trust me ;) But it’s worth the price. To sum up, COMENIUS in Spain was awesome! I’ve seen plenty of beautiful places. I’ve tried lots of new things. I’ve met gorgeous people and I’ve extended my English a little bit. I’ve enjoyed it very, very much. Thank you guys for everything!



Take care,
Ania

PS  ‘Fluffy cheeks’ and ‘Trzy kaczki’ are still my favourites :PPP  Hugs for you :P



 

Sunday 27 March 2011

Beware Spain! I'm comin' ! :D :D :D


I was packing all Sunday long :))  It was tiring activity but it helped me discover that I have got plenty of clothes in my wardrobe! It was pretty suprising actually :D Generously speaking I usually wear black clothes. Black jeans, black shirt plus black belt or black ribbon in my hair... But... When I discovered that I owe many light yellow, white or floral skirts I've decided to take them with me :P The last time when I wore them was seven... maybe eight years ago. Long, long, long time ago :)

 I am also taking my camera 'cause I want to take many beautiful photos. Not olny in Barcelona. Everywhere. And I want to photograph people as well as places. :))


PS  I have been listening to Yann Tiersen for a few weeks. He's totally brilliant! I especially like 'Le moulin' which is really beautiful. Really...
I like also 'J'y suis jamais all' , 'Sur Le Fil' or 'II'





That's all for now. Take care :)
Ania

Sunday 20 March 2011

Welcome to my kitchen ;)

Hi.  I’m quite busy at the moment but I want to tell you that I was baking all Saturday long J And taking pictures also :P Enjoy the recipe and pics. Promise to write soon. Enjoy J



CREAM PUFFS (makes enough for 24  cream puffs^^)
Ingredients:
2 large eggs plus 1 large egg white
5 tablespoons unsalted butter, cut into 10 pieces
2 tablespoons whole milk
6 tablespoons water
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/2 cup (2 1/2 ounces) unbleached all-purpose flour, sifted

Preparation:
1. Beat the eggs and egg white in a measuring cup or small bowl; you should have 1/2 cup (discard the excess). Set aside.
2. Bring the butter, milk, water, sugar, and salt to a boil in a small saucepan over medium heat, stirring once or twice. When the mixture reaches a full boil (the butter should be fully melted), immediately remove the saucepan from the heat and stir in the flour with a heatproof spatula or wooden spoon until combined and the mixture clears the sides of the pan. Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand, and tiny beads of fat appear on the bottom of the saucepan, about 3 minutes (the paste should register 175 to 180 degrees on an instant-read thermometer).





3. Immediately transfer the mixture to a food processor and process with the feed tube open for 10 seconds to cool slightly. With the machine running, gradually add the eggs in a steady stream. When all the eggs have been added, scrape down the sides of the bowl, then process for 30 seconds until a smooth, thick, sticky paste forms. (If not using immediately in one of the following recipes, transfer the paste to a medium bowl, press a sheet of plastic wrap that has been sprayed lightly with nonstick cooking spray directly on the surface, and store at room temperature for up to 2 hours.)
4. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Spray a large (18 by 12-inch) baking sheet with nonstick cooking spray and line with parchment paper; set the pan aside.


5. Fold down the top 3 or 4 inches of a large pastry bag fitted with a 1/2-inch plain tip to form a cuff. Hold the bag open with one hand in the cuff and fill the bag with the paste. Unfold the cuff, lay the bag on the work surface, and, using your hands or a bench scraper, push the paste toward the tip of the pastry bag.



6. Bake 15 minutes (do not open the oven door), then reduce the oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (the puffs and éclairs should not be soft and squishy), 8 to 10 minutes longer. Remove the baking sheet from the oven. With a paring knife, cut a 3/4-inch slit into the side of each puff and on the top of each éclair to release steam; return the puffs to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon. Dry the puffs and éclairs in the turned-off oven until the centers are just moist (not wet) and the puffs and éclairs are crisp, about 45 minutes. Transfer the puffs and/or éclairs to a wire rack to cool completely. (The cooled puffs and éclairs can be stored at room temperature for up to 24 hours or frozen in a zipper-lock plastic bag for up to 1 month. Before serving, crisp room-temperature puffs in a 300-degree oven 5 to 8 minutes; crisp frozen puffs/éclairs 8 to 10 minutes.)


7. Use the tip of a paring knife to make a small X in the side of each puff, about halfway between the top and bottom. Fill a pastry bag fitted with a 1/4-inch plain tip with the pastry cream and then pip some pastry cream through the X in the side of each puff. (Fill each puff until the pastry cream starts to ooze out the side.) Top with chocolate glaze or sifted powdered sugar.


Take care ;)

Ania