tag:blogger.com,1999:blog-330556976891434773.comments2023-09-17T09:59:43.393-05:00Vesna's Fun WorldVesna VKhttp://www.blogger.com/profile/13064900795747489085noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-330556976891434773.post-78415494136413631372019-07-13T00:58:33.762-05:002019-07-13T00:58:33.762-05:00no doubt that is an extremely good declaration I w...no doubt that is an extremely good declaration I were given a whole lot of knowledge after analyzing invincible success. theme of blog is amazing there may be a propos the entirety to right of admission, brilliant kingdom. <a href="https://usmaderesearchpeptides.com/" rel="nofollow">sarms for sale</a><br />Muhammad Asad Razahttps://www.blogger.com/profile/09271240499586634092noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-31488345428011604952017-05-22T21:56:52.395-05:002017-05-22T21:56:52.395-05:00full-metal-ox, thank you for your comment. I never...full-metal-ox, thank you for your comment. I never heard of this Dr. Wilson before you pointed me to his site. Your description of his philosophy is fantastic. I couldn't stop reading the horrific article on "Raising Girls." Who knew that we females are born with our chakras spinning the wrong way? Good thing I have Dr. W to teach me how to fix them. Apparently that particular article was written by a woman "with her energy centers corrected." The content would be laughable if it weren't so sickening. Just goes to show that women can be among the worst misogynists of all. Thanks again for the link. Fascinating. Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-36630998764247969882017-03-28T17:49:18.569-05:002017-03-28T17:49:18.569-05:00This comment is admittedly ten years after the fac...This comment is admittedly ten years after the fact, but I only recently happened upon your blog (I tend to agree with your assessment of both macrobiotics' one-size-fits-all Japanocentrism and its virtues.) <br /><br />I'd be interested to hear your opinion of the work of one Dr. Lawrence Wilson--who, far beyond localizing macrobiotics, has ripped it wholly out of its original Asiatic context and given it eyelid surgery and a fundamentalist conservative U.S. Christian baptism; Wilson seems to regard "Yin Disease" as the catch-all explanation behind Those Dadgum Millennials on the Lawn, liberal politics, tree-hugging environmentalism, those insidious women walking around being seductive and craving precious seminal fluid and--wait for it!--the abandonment of Christianity for "the relativistic Oriental religions such as Buddhism, yoga, marital arts, Vedanta, vegetarianism and others."<br /><br />http://www.drlwilson.com/articles/YIN%20DISEASE.htmAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-45087086744917775712017-03-09T14:49:50.838-06:002017-03-09T14:49:50.838-06:00Here's the text of Scott Haig's article, &...Here's the text of Scott Haig's article, "When the Patient is a Google," Time magazine, Nov. 8, 2007<br /><br />We had never met, but as we talked on the phone I knew she was Googling me. The way she drew out her conjunctions, just a little, that was the tip off — stalling for time as new pages loaded. It was barely audible, but the soft click-click of the keyboard in the background confirmed it. Oh, well, it's the information age. Normally, she'd have to go through my staff first, but I gave her an appointment.<br /><br />Susan was well spoken and in good shape, an attractive woman in her mid-40s. She had brought her three-year-old to my office, but was ignoring the little monster as he ripped up magazines, threw fish crackers and Cheerios, and stomped them into my rug. I tried to ignore him too, which was hard as he dribbled chocolate milk from his sippy cup all over my upholstered chairs. Eventually his screeching made conversation impossible.<br /><br />"This is not an acceptable form of behavior, not acceptable at all," was Susan's excruciatingly well-enunciated and perfunctory response to Junior's screaming. The toddler's defiant delight signaled that he understood just enough to ignore her back. Meanwhile, Mom launched into me with a barrage of excruciatingly well-informed questions. I soon felt like throwing Cheerios at her too.<br /><br />Susan had chosen me because she had researched my education, read a paper I had written, determined my university affiliation and knew where I lived. It was a little too much — as if she knew how stinky and snorey I was last Sunday morning. Yes, she was simply researching important aspects of her own health care. Yes, who your surgeon is certainly affects what your surgeon does. But I was unnerved by how she brandished her information, too personal and just too rude on our first meeting.<br /><br />Every doctor knows patients like this. They're called "brainsuckers." By the time they come in, they've visited many other docs already — somehow unable to stick with any of them. They have many complaints, which rarely translate to hard findings on any objective tests. They talk a lot. I often wonder, while waiting for them to pause, if there are patients like this in poor, war-torn countries where the need for doctors is more dire.<br /><br />Susan got me thinking about patients. Nurses are my favorites — they know our language and they're used to putting their trust in doctors. And they laugh at my jokes. But engineers, as a class, are possibly the best patients. They're logical and they're accustomed to the concept of consultation — they're interested in how the doctor thinks about their problem. They know how to use experts. If your orthopedist thinks about arthritis, for instance, in terms of friction between roughened joint surfaces, you should try to think about it, generally, in the same way. There is little use coming to him or her for help if you insist your arthritis is due to an imbalance between yin and yang, an interruption of some imaginary force field or a dietary deficiency of molybdenum. There's so much information (as well as misinformation) in medicine — and, yes, a lot of it can be Googled — that one major responsibility of an expert is to know what to ignore.<br /><br />Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-61015324674528331692017-03-09T14:47:30.116-06:002017-03-09T14:47:30.116-06:00Here's the text of the NYTimes story:
Can a pa...Here's the text of the NYTimes story:<br />Can a patient ever show up at the doctor’s office with too much information?<br /><br />A doctor’s essay about medical “Googlers” — patients who research their symptoms, illness and doctors on the Web before seeking treatment — suggests they can. The report, which appeared in Time magazine, was written by Dr. Scott Haig, an assistant clinical professor of orthopedic surgery at Columbia University College of Physicians and Surgeons. He begins with a description of a patient he calls Susan, who seems to be clicking on a keyboard as she speaks to him on the phone. “I knew she was Googling me,” he writes.<br /><br />Dr. Haig’s disdain for her information-seeking ways becomes quickly evident. He describes the woman’s child, whom she brings to the office, as “a little monster” and notes that the woman soon “launched into me with a barrage of excruciatingly well-informed questions.” Every doctor knows patients like this, he writes, calling them “brainsuckers.”<br /><br />Susan had chosen me because she had researched my education, read a paper I had written, determined my university affiliation and knew where I lived. It was a little too much — as if she knew how stinky and snorey I was last Sunday morning. Yes, she was simply researching important aspects of her own health care. Yes, who your surgeon is certainly affects what your surgeon does. But I was unnerved by how she brandished her information, too personal and just too rude on our first meeting.<br /><br />The problem, Dr. Haig notes, is that patients can have too much information and often don’t have the expertise to make sense of it. “There’s so much information (as well as misinformation) in medicine — and, yes, a lot of it can be Googled — that one major responsibility of an expert is to know what to ignore,” Dr. Haig writes.<br /><br />Dr. Haig’s essay, however, has riled patient advocates, who believe patients need to arm themselves with information and take charge of their own medical care. Mary Shomon, who runs a popular thyroid disease blog on About.com, recently highlighted the essay on her site, generating angry responses from readers. Ms. Shomon said she thinks many physicians like Dr. Haig are threatened by patients who use Google and other Internet resources to research their own health questions.<br /><br />“By condemning Googlers, he made it clear that he’s threatened by empowered, educated and assertive patients who do their own research,” said Ms. Shomon. “He can’t handle a patient who talks and doesn’t just listen. Good patients…are seen and not heard, right?”<br /><br />Dr. Haig concludes his essay by confessing that he decided not to treat the woman, whom he described as “the queen of all Googlers.”<br /><br />I couldn’t even get a word in edgewise. So, I cut her off. I punted. I told her there was nothing I could do differently than her last three orthopedists, but I could refer her to another who might be able to help.<br /><br />Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-78339426644907829602016-12-31T12:39:59.831-06:002016-12-31T12:39:59.831-06:00I will try a combination of what you and Vesna hav...I will try a combination of what you and Vesna have listed here today, and will provide feedback tomorrow. Thank you both and HNY.Dusan Tatomirovichttps://www.blogger.com/profile/13715960241555954350noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-73109005263861936932016-01-16T20:22:00.898-06:002016-01-16T20:22:00.898-06:00Hvala lepo! What a lovely note. This year my husba...Hvala lepo! What a lovely note. This year my husband cured a pork shoulder and added a little liquid smoke. It was the best ever!<br />Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-6254284443768926632016-01-15T07:53:36.665-06:002016-01-15T07:53:36.665-06:00Love your spirit and energy in your writing especi...Love your spirit and energy in your writing especially about Slava.<br />Djuvec that I remembered was with smoked meat. Don't remember trying any other recipe. <br />Pozdrav I bog te blagoslovio.Prijatelj iz Youngstown Ohionoreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-63684779018951277702015-11-06T13:49:57.088-06:002015-11-06T13:49:57.088-06:00Thank you so much for your comment! I hope you enj...Thank you so much for your comment! I hope you enjoyed the djuvec you made. Thanks for sharing!Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-80480900383212605072015-11-06T13:48:03.895-06:002015-11-06T13:48:03.895-06:00Thanks for the comment! I never knew the short vs....Thanks for the comment! I never knew the short vs. long grain cultural connection. I do clearly remember that short-grain rice was always pushed forward as superior. Wow,Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-54386623059851163492013-03-16T08:46:34.516-05:002013-03-16T08:46:34.516-05:00Well, I am Slovenian, living in Cleveland Ohio now...Well, I am Slovenian, living in Cleveland Ohio now for 5th year. We have this foodie group of 8 and every time we pick different country or region to cook from and learn about customs. So this time we are going for Serbian. All of us pretty much represent a melting pot of "bivsa Juga", lol. It was not that easy to find you, but let me tell you Djuvec brings back childhood memories. Come to find out, I was growing up on Serbian food that my mom was making on occasions. And as a tribute to wonderful Serbian cuisine, I will use your recipe to present this dish tonight - with your story. Thank you Vesna!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-35651817284673240162013-02-21T18:48:36.608-06:002013-02-21T18:48:36.608-06:00I found your article by searching for "macrob...I found your article by searching for "macrobiotics racist". I lived in Japan and I really like macrobiotic food and cooking, but I've always gotten the same feeling that you wrote about. You are so awesome. The thing that always stuck out to me was the idea that it's not just brown rice that's ideal--it's *short grain* brown rice, and long grain brown rice or basmati rice should, apparently, be limited! Where do they eat short grain rice? Japan...and long grain rice? India, Southeast Asia...yeah. I'm bookmarking this article. Did I mention you're awesome?サンディーhttps://www.blogger.com/profile/07255032443677578447noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-88340658925176722262012-12-19T10:55:40.242-06:002012-12-19T10:55:40.242-06:00Thank you so much for your clear instructions. I a...Thank you so much for your clear instructions. I accidentally let mine get a bit brown when I followed another recipe. Now that you have explained the science I know what to watch for. -JeffAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-11754162422258688142012-11-18T11:51:45.987-06:002012-11-18T11:51:45.987-06:00I finally tried the nutmeg, thanks to Drago, Anony...I finally tried the nutmeg, thanks to Drago, Anonymous and Anonymous. Wow, what a difference! You were all right -- it is the secret ingredient that brings the whole dish together. From now on, nutmeg always! I'm adding it to the recipe in the post.Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-40887919210326805742012-11-16T18:16:44.790-06:002012-11-16T18:16:44.790-06:00Hi Mike. Thanks so much for adding to the conversa...Hi Mike. Thanks so much for adding to the conversation! Great tips on the baking pans. <br /><br />I will try these suggestions. I'm first generation also.Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-35381650761377948522012-10-26T10:14:54.500-05:002012-10-26T10:14:54.500-05:00Hello Vesna,
I think you should definitely add nut...Hello Vesna,<br />I think you should definitely add nutmeg to recipe, especially when you are so kind to share it. <br />Blankets and all… nutmeg is mandatory “final” touch to it.<br />I live in Belgrade and for forty years I tasted zito all over the place. Nutmeg was/is always there :)<br />Kind Regards,<br />Ivana<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-60291435540178483192012-05-12T22:04:59.397-05:002012-05-12T22:04:59.397-05:00Hi Vesna:
I am a first generation American Serbian...Hi Vesna:<br />I am a first generation American Serbian and have visited Serbia many times. My mother who was born in Serbia still cooks and bakes like her mother and grandmother. I also remained loyal to my Serbian Church and my roots. The gibanica recipe that I have grown up on and other women from serbia prepare is a very simple recipe. <br /><br />1 Lb Feta Cheese (Usually Bulgarian or Greek. If you like something less salty, French extra creamy is excellent) You can find these cheeses at a Ethnic Store<br /><br />Phyllo Leaves Number 2 this makes the gibanica lighter and flaky. depending what area of Serbia you are from a thicker phyllo usually number 4 is also popular.<br /><br />6 whole eggs<br /><br />1 container 24 oz large curd cottage cheese, usually in serbia they only use feta. this combination of feta and cottage cheese is lighter and not so salty.<br /><br />oil (corn or vegetabe is fine)<br /><br />salted butter 1 stick used to dot the gibanica before it goes in the oven.<br /><br />I combine all the cheeses and eggs in the bowl. I heat the oil till its warm. I oil the pan a 9 x 13 or little larger. Place 2-3 leaves on the bottom to begin. Instead of lying it flat, I usually crumple the sheets while I am layering the gibanica. this make it lighter and gives it more air during baking. Before I sprinkle the cheese mixture on the layer of phyllo, I brush the warm to hot oil lightly on the layers and then sprinkle the cheese mixture. <br />The top of the gibanica I just brush it with oil and dot it with butter. I also take a meat fork and punch some holes in the gibanica. If you sprinkle cheese on top, the cheese just burns. <br />Baking it at 400 for about 50 to 60 minutes depending on your oven. just so the top is a golden brown. avoid using the enamel pans, these pans tend to burn the bottom and dry out your gibanica. alumnium baking pans work for me. It is an even baking on the bottom and top. The church uses the disposable alumnium pans you will find at the supermarkets. It works okay. I am partial to the cake pans. Also, I hear from people the coated pans do not bake/ brown the bottom making the end product soggy and unbaked.<br /><br />The gibancia will rise during baking just from the eggs. There are people who use soda water for the gibanica to rise and make it fluffy, but all it does is make it soggy. Others use baking soda, sometimes you can taste the soda and there are times the gibanica will turn purple from a chemical reaction from the ingre.<br />Adding cream cheese or ricotta with the feta only makes it creamier and richer. Also, you will lose the lightness and flavor from the feta.<br /><br />There are many ways to prepare gibanica and this is another way.mikenoreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-8670947707927829262012-01-06T13:19:14.746-06:002012-01-06T13:19:14.746-06:00Sretna Badnja Vece, Vesna. Found your blog finding...Sretna Badnja Vece, Vesna. Found your blog finding more info about this evening. Hope you can stop by my little place on the internet as well. Merry Christmas!!!I am LOVDhttps://www.blogger.com/profile/09813001450297864639noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-50280069667794042832011-09-04T03:41:45.837-05:002011-09-04T03:41:45.837-05:00Hehehehe :-)
Sometimes a cake is just a cake ;-)...Hehehehe :-) <br /><br />Sometimes a cake is just a cake ;-)Anonymoushttps://www.blogger.com/profile/08566758959227819165noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-5425531935129535522011-08-21T15:10:07.251-05:002011-08-21T15:10:07.251-05:00I looked at buying the Star Trek cookbook for our ...I looked at buying the Star Trek cookbook for our Star Trek party, but it's definitely full of nonsense. You did the right thing in following your gut ;)<br /><br />One of these days I should probably post the recipes we used, for now I just have ideas up:<br />http://fish.freeshell.org/StarTrek/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-46371207446696462462011-02-26T19:31:23.726-06:002011-02-26T19:31:23.726-06:00Hi Karen,
Odlicno! (Excellent!) Sada si prava Srp...Hi Karen,<br /><br />Odlicno! (Excellent!) Sada si prava Srpska domacica! It really is quite the method, isn't it? I'm so grateful for having learned it. Last November I skipped the step of wrapping it in blankets and putting it on a cushiony chair, and guess what -- it did not come out as good. So glad it worked for you. I hope you will visit the growing collection of Serbian recipes on how-to-cook-with-vesna.com, too. There's now a newsletter signup so you can keep abreast of things, too.Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-25075725866228500482011-02-25T11:00:47.140-06:002011-02-25T11:00:47.140-06:00Hi, Vesna! I couldn't wait until the weekend ...Hi, Vesna! I couldn't wait until the weekend so I went out yesterday and bought all of the ingredients. I did the "7 waters" last night and prepared the rest this morning. It came out fabulous! I can't believe I was able to pull it off and it was actually pretty easy. Thank you so much for this recipe. I can't wait to try more. I can now consider myself a "Serbian wife". HAHA!Karennoreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-65154738023061987392011-02-24T08:56:29.900-06:002011-02-24T08:56:29.900-06:00Very cool. I'd love to try that gelato. Please...Very cool. I'd love to try that gelato. Please let me know how the zito turns out!Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-54444260435217863052011-02-23T22:10:18.908-06:002011-02-23T22:10:18.908-06:00Thanks so much for the info! I think I may try it...Thanks so much for the info! I think I may try it this weekend. The place where we ordered the zhito is probably not the only one, but if you are ever in the area the cafana was located on a little side street off Decanska, right near the tunnel and not far from Krez Mihajlova. The name of the street is Nusiceva. They also had the best gelato I've ever had. Thank you, again!!! I look forward to preparing it and hope that I'm able to do your recipe justice.Karennoreply@blogger.comtag:blogger.com,1999:blog-330556976891434773.post-21600562888053726422011-02-22T15:01:49.053-06:002011-02-22T15:01:49.053-06:00THANK YOU for commenting, Daniella! I hope the re...THANK YOU for commenting, Daniella! I hope the recipes worked out well for you. Please let me know. I'm putting more Serbian recipes on my website at how-to-cook-with-vesna.com as well, so I hope you will visit there.Vesna VKhttps://www.blogger.com/profile/13064900795747489085noreply@blogger.com