Hello Steemers & Steemians! I'm glad of #witnessing the community #growing & rising & to be part of it! ❤

Anyway, I have another thing to share with you, some of my life activities... As many of you already know through my posts, I spend a lot of time in forests collecting #food.

This spring in Croatia has been an abundant time for me! #Nature gave a lot!

After the wild #asparagus season ended up, I went scounting for #mushrooms & I was surprised by the quantity & quality of the specimens which waited for me in the forest. I picked more than 30 kg of #porcini in 5 days staying from 4 to 6 h per day in the forest.

Those days I've recorded a lot #bolete moments with #smartphone:

This was the biggest specimen with no worms nor snail bites - incredible:

& on this photo you can see a part of the catch, just of the "#half-time":

Porcini usually grow in symbiosis with amanitas:

One of those days a heavy rain came down & hail followed. I was completely wet all the way to my undies so I went back to my car cause it was freezing! I took of all of my clothes, turned on the car as well as the heating inside... I was sitting #naked, drying up, eating & smoking some fine domestic tabacco:

Ups... 😂😂😂

I had some dry clothes in the car & dressed up I went back to the forest but barefoot cause my boots were still wet & giving very unpleasent feeling to my feet. But I was already thinking of training myself to go barefoot hunting to massage my spine & ground myself. That day I even picked some chanterelles...

Another catch on some of those days:

& now, a real naked #chef #show ! ! ! 😎😂

Out of the smallest & youngest specimens I made #carpaccio & here the #recipe:

First you choose the most suitable specimens, clean them up from dirt & cut them in very thin leaves alike pieces, as thinner as possible:

Than you put them in the bowl

Spice them up with some pepper (I didn't have any green one, so I put the black one) & salt

& then you should pour a lot of olive oil over so that the porcini leaves are swimming in it

I covered it up with a plate & left it in the fridge at least an hour or even overnight

Some people add lemon juice or vinegar or soya sauce but I don't prefer. You can serve it a lot of different ways - with salad, pasta, make bruschette...

Follow me cause next few days I will publish another recipe with an example how to serve carpaccio!

Hope you enjoyed & laughed a bit on this post!

Thanks for reading!

Buon apetite!