RECIPE FOR LONG AND HEALTHY LIFE:

Breakfast
... Whatever you want, and 0.25 water diva that gives strength for the hardest jobs ...

Brunch
... Only a diva, it refreshes and provides new energy

Lunch
... soups, salads, all meat dishes, all dishes of fish, ... and the diva of course .. Incredibly good for digestion

Brunch
… diva, you do not need an afternoon break, because the water relaxes you and you can stay fresh

Dinner
... as you want, and you can skip it, but the diva remains .. you must drink a glass of water for easy sleep and beautiful dreams

LUNCH FOR ADMIRATION - KACHAMAK

Peeled and cut potatoes in halves put in salted water diva. When it boils, pour corn flour. After about ten minutes reduce temperature and cook for another half hour. When diva evaporates, depress the mass with the wooden spoon veery good, in order to completely unite potatoes and flour. Then add the cheese and skorup (cream). All should be well depressed with wooden pestle. Put it on the table with warm Durmitor sheep sour milk. Bon Appetite!


PREPARATION OF MEAD

Previously boiled and cooled water should be put in the larger 4 liters pot. Add 2 pounds of honey stir it and put on fire. During the cooking we should remove foam, and if the liquid boils a little cold water should be added. Chilled mixtures put into 10 liters glass jar, add the previously prepared mixture and stir it, cover it with gauze or strainer. Keep the jar warm and stir every day. After 6-7 days fermentation begins. When fermentation begins in the jar, add boiled and cooled water, put the cork cap through which goes the plastic barrel for fermentation.

Put it into another pot carefully. Wash the jar and return the mead in it. This is how we keep it until the spring at room temperature. Remove sediments and then it ripens as a wine until summer. Mead prepared in this way contains about 14% alcohol, and quantity of alcohol depends on the length and manner of mead fermentation