Little joys of Slow Living. Cooking with seasonal vegetables. First Christmas decor

Today was a very pleasant and eventful day. First, I went to the post office to pick up a new basket, but unfortunately, I never got to pick it up—some things require patience and anticipation. Then I went to the produce stand and restocked my supplies. Along the way, I popped into the store for some fresh groceries to fill the house with coziness and delicious delicacies. Throughout the day, I cooked with organic vegetables from my garden—a delicious, savory salad with beets, prunes, and nuts, a vinaigrette with sauerkraut, and a fragrant appetizer of roasted peppers. And the most magical thing is that I finally made a Christmas garland of fly agaric mushrooms, which fills the house with a special coziness and anticipation of the holidays. I hope this quiet, warm day brings you some inspiration and peace. I love sharing my sweet moments with you! 🍁☕🏡 Every warm message from you fills my heart with joy. Thank you for your sincere words and kindness! ❤ I'm sorry I didn't have time to reply to everyone—I read every message, and it warms my soul, fills me with inspiration and love. Your words are a special gift to me. 😊💖 🥗 Beetroot salad with prunes and walnuts: Beetroot - 1 large Prunes - 100 g Walnuts - 1 handful Mayonnaise - about 2 tbsp Garlic - 2 large cloves Boil the beetroot and grate. Finely chop the prunes, Chop the walnuts. Grate the garlic or press it through a garlic press and mix with the mayonnaise. Combine all ingredients, season with garlic mayonnaise, and let it sit for a couple of hours. This is a delicious and piquant salad! Bon appétit! 🥗 Vegetable salad "Vinaigrette" with sauerkraut: Beets - 2 medium Carrots - 2 medium Potatoes - 3-4 (300 g) Small bowl of sauerkraut Onion - 1 medium (I used a purple onion) You can add beans or green peas canned in their own juice if desired. For the dressing: vegetable oil - 3-4 tablespoons salt - 0.5 teaspoon ground black pepper sugar - 1/2 teaspoon mustard - 1 teaspoon apple cider vinegar or regular 9% vinegar - 1 tablespoon Boil the vegetables (beets, carrots, potatoes), finely dice, and place in a bowl. Add finely chopped onion and sauerkraut (squeeze the juice out first). Pour the dressing over the salad and toss. Bon appetit! 🌶Pickled Pepper Appetizer: Ingredients: 500-700 g peppers Marinade: 2 cloves garlic 0.5 tsp salt 1 tsp sugar 2-3 tbsp olive oil 1-2 tbsp 9% vinegar Salt and black pepper to taste A bunch of parsley. You can add the juices released from the peppers. Directions: Grill the peppers at 200 degrees Celsius for 15-20 minutes. Cover with plastic wrap to make the skins easier to peel. Peel and seed the peppers, then cut into strips. Prepare the marinade and add finely chopped parsley (I didn't add any because I didn't have any). It's much tastier with parsley! Pour the marinade over the peppers and let them sit for a couple of hours. These peppers can be eaten as a side dish or used in a sandwich. Spread some soft cheese on a loaf of bread and top with the peppers. Enjoy! #slowlife #quietvlog #cottagecore Homemade food, vegetable appetizers, vegetable menu, vegetable salads, pickled peppers, seasonal vegetables, vinaigrette, beetroot salad, beetroot with prunes, sauerkraut salad, country life, quiet fork, cottage style, rustic style