Kepzeljetek el, hogy a Getty Images kivalasztott par fotomat es kereskedelmi celra megvasarolhatoak a website-jukon:
http://www.gettyimages.com/Search/Search.aspx?contractUrl=2&language=en-US&p=%22anna%20grove%22&assetType=image&src=quick#
Monday, September 28, 2009
Sunday, September 27, 2009
Bailey, the Lion King
Betegeskedem
Nem nagyon irtam mostansag, aminek legfobb oka, hogy nem voltam, vagyok tul jol. Ket hetig kohogtem, fajt a torkom stb... Otthon maradtam munkabol vagy ket napot. Lassacskan elmult. Aztan ket hete elkezdett fajni a derekam. Melegito parnat raktam ra, meleg furdott vettem, fajdalom csillapitot szedtem de egyszeruen nem akart elmulni. Igy mult csutortokon elmentem a dokihoz. Kiderult hogy ket gerinc csigolya kozti valami el van mozdulva es az faj. Harom fele eros gyogyszert irt fel es fizikoterapiat.
A gyogyszereket mar szedem par napja es el kell mondjam nagyon sok mellekhatasa van. Teljesen bekabit... szombaton majdnem egesz nap aludtam, ha meg nem, akkor pedig szedelegtem. Vasarnap mar valamivel jobb volt, lehet hozzaszokott a szervezetem. A fizikoterapiat csutortokon kezdem.
A gyogyszereket mar szedem par napja es el kell mondjam nagyon sok mellekhatasa van. Teljesen bekabit... szombaton majdnem egesz nap aludtam, ha meg nem, akkor pedig szedelegtem. Vasarnap mar valamivel jobb volt, lehet hozzaszokott a szervezetem. A fizikoterapiat csutortokon kezdem.
Friday, September 18, 2009
Tuesday, September 15, 2009
Boldog Szulinapot!
Ma van anyukam szulinapja...
BOLDOG SZULETESNAPOT KIVANOK!
Az ajandek amit kuldtem ugy nez ki csak holnap er oda, igy addig itt van ez a klasszikus szulinapi dal Halasz Judit eloadasaban:
Monday, September 14, 2009
Barati latogatas
Szombaton nagy orom ert. Reg nem latott gyerekkori ismeros jott latogatoba Londonbol. Miskolcon a 80-as evekben egyutt nottunk fel, osszejart a ket csalad. Aztan utjaink elvaltak es nagyon regen nem lattuk egymast.
Peti harom eve Londonba koltozott es most egy hetet itt toltott New York-ban. Szombaton eljott hozzank vacsorara es nagyon jot beszelgettunk. Rob-bal egybol megtalaltak a kozos hangot es hamar elment az a par oracska.
Peti harom eve Londonba koltozott es most egy hetet itt toltott New York-ban. Szombaton eljott hozzank vacsorara es nagyon jot beszelgettunk. Rob-bal egybol megtalaltak a kozos hangot es hamar elment az a par oracska.
Jo utat hazafele....
Friday, September 11, 2009
Remembering 9/11/2001
Szeptember 11, 2001.... Az alabbi fotot par nappal a terrortamadas elott keszitettem.
Wednesday, September 2, 2009
Louis Vuitton projekt
Rob (es a ceg ahol dolgozik) mar egy eve dolgozik ezen a projekten. A francia Louis Vuitton cegnek terveztek meg a legnagyobb amerikai uzletet. December elejere kell befejezodjon az epitkezes. Az uzlet Las Vegas legforgalmasabb negyedeben van, egy hatalmas uzlethazban.
Itt egy cikk es egy foto az epitkezesrol:
Itt egy cikk es egy foto az epitkezesrol:
Louis Vuitton Stamps Its Logo on The Crystals at CityCenter
Source: www.vegaschatter.com
Driving by the massive construction site that is making Strip traffic more frustrating than ever aka CityCenter we noticed that luxury shopping complex, The Crystals, was making some serious progress. How serious? Serious enough that Louis Vuitton decided to slap on its oft-counterfeited logo "LV" on the front of the building.
The Crystals is still set for a December 3rd opening and Louis Vuitton isn't the only luxury brand you'll be able to window-shop buy. Prada, Dior, Bulgari, Tom Ford, Carolina Herrera, Hermes, Roberto Cavalli, Cartier, Van Cleef & Arpels and Versace are all expected to open boutiques inside the mall. (Hmm...can you even call it a mall with all those high-end brands in there?)
In the meantime, should you need an LV fix here's where you can find LV stores elsewhere on The Strip.
Monday, August 31, 2009
Brooklyn Bridge
Mult vasarnap nagyon szep idonk volt. Nekiindultunk a Brooklyn hidnak. Errol a hidrol mindig a budapesti Lanchid jut eszembe. Valahogy hasonlonak erzem az epiteszeti stilusukat.
A hidon szokas szerint sokan voltak: kivancsi turistak, biciklisek, babakocsisok, futok, vagy epp csak bameszkodo helyiek. Nehez ugy fotozni hogy ne legyen benne ember...
Csinaltam ket videot is:
Ezen a videon eloszor az Empire State Building-re zoomolok ra, majd pedig a hid masik oldalan a Szabadsag szoborra...
A hidon szokas szerint sokan voltak: kivancsi turistak, biciklisek, babakocsisok, futok, vagy epp csak bameszkodo helyiek. Nehez ugy fotozni hogy ne legyen benne ember...
Brooklyn Bridge
Csinaltam ket videot is:
Ezen a videon eloszor az Empire State Building-re zoomolok ra, majd pedig a hid masik oldalan a Szabadsag szoborra...
Sajat paprika!!
Mielott hazamentunk Magyarorszagra nyaralni edes es eros paprika palantakat ultettunk. A haloszobaban levo ablak elott van a tuzlepcso, ami olyan mint egy vaskorlattal ellatott erkely. Oda tettuk ki oket, plusz bazsalikomot. Errol irtam mar egy korabbi postban.
Idokozben szepen megnottek a palantak es az utobbi par hetvegen mar szureteltunk is a paprikabol. Ime a novekedes tortenete kepekben:
small.jpg)
small.jpg)
Idokozben szepen megnottek a palantak es az utobbi par hetvegen mar szureteltunk is a paprikabol. Ime a novekedes tortenete kepekben:
small.jpg)
small.jpg)
Monday, August 17, 2009
Lemon Pudding Cake
Az elozo post-ban leirt vacsora melle meg ezt a desszertet keszitette Rob. Viszonylag egyszeruen megvan es nagyon finom!!!
Rob also made this yummy dessert with the dinner in the previous post.
Lemon Pudding Cake with Fresh Mixed Berries
Garnish:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons confectioners' sugar
Directions
Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar. /Recipe courtesy Tyler Florence, 2008/
Rob also made this yummy dessert with the dinner in the previous post.
Lemon Pudding Cake with Fresh Mixed Berries
Ingredients
1 tablespoon unsalted butter
2/3 cup superfine sugar
2 eggs, separated
2/3 cup reduced fat buttermilk
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon unsalted butter
2/3 cup superfine sugar
2 eggs, separated
2/3 cup reduced fat buttermilk
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup all-purpose flour
1/4 teaspoon salt
Garnish:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons confectioners' sugar
Directions
Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar. /Recipe courtesy Tyler Florence, 2008/
Seared Sea Scallops dinner
Vasarnap vacsorara Rob nagyon finomat keszitett.
Rob made this delicious dinner last Sunday.
Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
Buerre Blanc sauce:
2 shallots, sliced
2 cups dry white wine
2 tbsp white wine vinegar
8 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup heavy cream
2 sticks unsalted butter, cut into cubes and chilled
2 tablespoons freshly chopped chives
Directions
Preheat oven to 350 degrees F.
Begin by baking the puff pastry "cups". Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a "cup". Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the "tops" of the "cups" and lay bases out on plates.
While the "cups" are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.
Rob made this delicious dinner last Sunday.
Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
Ingredients
1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
1 egg, lightly beaten
Sea salt
1 cup sweet baby peas, frozen or fresh
2 bunches baby carrots, trimmed and peeled with a little stem left on
1 pound sea scallops
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
1/2 bunch fresh flat-leaf parsley, for garnish
1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
1 egg, lightly beaten
Sea salt
1 cup sweet baby peas, frozen or fresh
2 bunches baby carrots, trimmed and peeled with a little stem left on
1 pound sea scallops
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
1/2 bunch fresh flat-leaf parsley, for garnish
Buerre Blanc sauce:
2 shallots, sliced
2 cups dry white wine
2 tbsp white wine vinegar
8 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup heavy cream
2 sticks unsalted butter, cut into cubes and chilled
2 tablespoons freshly chopped chives
Directions
Preheat oven to 350 degrees F.
Begin by baking the puff pastry "cups". Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a "cup". Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the "tops" of the "cups" and lay bases out on plates.
While the "cups" are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.
Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside.
Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.
Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.
Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
To serve, portion out amongst the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve immediately. /Recipe courtesy Tyler Florence, 2008/
Sunday, August 16, 2009
Fishbowl - akvarium
Par hete ujabb allatokkal gyarapitottuk kis lakasunkat. Vettunk ket aranyhalat es egy algaevo un. hazmester halat. Magat az akvariumot is mi allitottuk ossze. Vettunk egy nagy uvegtartalyt, kavicsot, novenyt, lelegeztetot, es egy kis barlangszeru valamit, amilben bujkalhatnak a halak.
Persze senki sem orult jobban a halaknak mint Bailey. Mai napig erdeklodik az akvarium irant, de szerencsere eddig nem nyult meg bele. Bar mar ket hal kipurcant sajnos, lehet a hatalmas macska latvanya okozott infarktust nalunk... mostmar csak egy aranyhalunk van, de az el es virul. Rengeteget eszik es nott is mar sokat. Meglatjuk az meddig birja.
Saturday, August 15, 2009
Montauk bicikli tura
Mivel az ido szepnek igerkezett mult szombatra bicikli turat terveztunk be. Uticelunk Montauk varosa volt. Itt mar jartunk korabban kocsival, es nagyon megtetszett a kornyek, gondoltuk jo lenne biciklivel is kiprobalni a helyet. Ez Long Island legkeletibb csucske.
Szombat reggel a 7.45-os vonattal indultunk + ket biciklivel. A vonat ut kb harom oras volt, 11-re oda is ertunk. Szep napos ido es alacsony paratartalom fogadott. Vettunk reggelit utravalonak es azt terveztuk, hogy majd az ocean parton eszunk. En, mint fo"okos megneztem a google map-en, hogy az Old Montauk Highway majd pont ott megy el a part mellett.... Tekerunk, tekerunk, minden szuper. Raterunk az elobb emlitett regen hasznalatos foutra, ami szinte autoktol mentes, zolddel ovezett aszfalt ut, madarcsicserges, jo levego .... tekerunk, tekerunk.... egyszer csak veget er az ut.... hoppa! Az aszfalt elfogyott... Rob mondja, hogy o nem megy tovabb, en erre: "jajj, ne legy mar ilyen nyuszi, szepen atvagunk arra meg arra aztan mar ott is vagyunk ahol lennunk kell". Elore tekerek, hogy megnezzem milyen az ut... de 10 masodperc mulva sartenger valtja fel az utat es be kell latnom, hogy vissza kell fordulnunk az elagazasig. Az ut szelen meg megreggeliztunk azert, mert akkorra mar eleg ehesek voltunk.
Szombat reggel a 7.45-os vonattal indultunk + ket biciklivel. A vonat ut kb harom oras volt, 11-re oda is ertunk. Szep napos ido es alacsony paratartalom fogadott. Vettunk reggelit utravalonak es azt terveztuk, hogy majd az ocean parton eszunk. En, mint fo"okos megneztem a google map-en, hogy az Old Montauk Highway majd pont ott megy el a part mellett.... Tekerunk, tekerunk, minden szuper. Raterunk az elobb emlitett regen hasznalatos foutra, ami szinte autoktol mentes, zolddel ovezett aszfalt ut, madarcsicserges, jo levego .... tekerunk, tekerunk.... egyszer csak veget er az ut.... hoppa! Az aszfalt elfogyott... Rob mondja, hogy o nem megy tovabb, en erre: "jajj, ne legy mar ilyen nyuszi, szepen atvagunk arra meg arra aztan mar ott is vagyunk ahol lennunk kell". Elore tekerek, hogy megnezzem milyen az ut... de 10 masodperc mulva sartenger valtja fel az utat es be kell latnom, hogy vissza kell fordulnunk az elagazasig. Az ut szelen meg megreggeliztunk azert, mert akkorra mar eleg ehesek voltunk.
Visszaerve az elagazashoz, ratertunk az uj utra, ami ugyan nem a parton visz vegig a Vilagitotoronyhoz, de legalabb jarhato betonut. A toronyhoz erve ezuttal nem mentunk oda be, hisz legutobb mar voltunk benne. Inkabb lesetaltunk a partra, ami nagyon erdekes volt. Kisebb nagyobb sziklak boritjak a partot, amelyek teteje lapos es siman lehet rajtuk kozlekedni. Nagyon szep koveket is talaltunk. Az intenziv hullamzas szepen lesimitja azokat laposra es kerekdedre. Hoztunk is haza kisebbeket, amit betettunk az akvariumba. Ja, hogy az akvariumunkrol meg nem is irtam? Na majd a kovetkezo post-ban bepotolom.
A parton aztan sikerult jol megsulnunk! En persze ujjatlan felsoben mentem igy a vallam mar kezdett megegni, igy jonak lattam venni egy polot. Ez utolag nagyon hasznosnak bizonyult mivel a visszauton (az allomasra) igencsak megegtem volna. Rob-ot nevettem, hogy amikor itthon levette a napszemuveget, akkor csupa feher volt a szeme korul es a halantekanal egy csikban, mint valami mosomedve, vagy pandamaci :-)))
Miutan visszabicikliztunk a varosba, beultunk egy pizzara. Ekkor mar jo faradtak voltunk am az egesz napos biciklizestol es a tuzo naptol. A fenekunk is sajgott mar a bicikli ulestol. Meg utolso eronkkel betekertunk az allomasra, de ekkor meg kb 1 ora volt hatra a vonat indulasaig. Leultunk a peronra ugy vartunk a vonatra. Itt a vonat!!! Orulunk mint majom a farkanak .... de az orom nem tartott ket pernel tovabb. Az ellenor kijelentette hogy mi azokkal a biciklikkel nem szallhatunk fel arra a vonatra, csak a kovetkezore ami 7.35kor indul. Na bumm! Konyorogtunk hogy engedjenek mar fel, aztan fenyegetoztunk, de semmi nem hasznalt. Az a helyzet, hogy direkt megkerdeztuk az ellenort reggel a vonaton hogy az 5.35-osre felszallhatunk e biciklivel. O azt mondta minden tovabbi nelkul. Szoval eleg nagy volt a meglepesunk, amikor megsem engedtek felszallni. Ekkor mar nagyon nagyon faradtak voltunk es meg ket orat kellett varnunk a vonatra. Az ut pedig meg harom ora onnan. Elterultunk a peronon es ugy vartuk a vonatot. Az egesz napos bringazastol izadtak es koszosak is voltunk, szoval semmi porcikank nem kivanta mar a hosszu visszautat. Azert valahogy kibirtuk.
Miutan visszabicikliztunk a varosba, beultunk egy pizzara. Ekkor mar jo faradtak voltunk am az egesz napos biciklizestol es a tuzo naptol. A fenekunk is sajgott mar a bicikli ulestol. Meg utolso eronkkel betekertunk az allomasra, de ekkor meg kb 1 ora volt hatra a vonat indulasaig. Leultunk a peronra ugy vartunk a vonatra. Itt a vonat!!! Orulunk mint majom a farkanak .... de az orom nem tartott ket pernel tovabb. Az ellenor kijelentette hogy mi azokkal a biciklikkel nem szallhatunk fel arra a vonatra, csak a kovetkezore ami 7.35kor indul. Na bumm! Konyorogtunk hogy engedjenek mar fel, aztan fenyegetoztunk, de semmi nem hasznalt. Az a helyzet, hogy direkt megkerdeztuk az ellenort reggel a vonaton hogy az 5.35-osre felszallhatunk e biciklivel. O azt mondta minden tovabbi nelkul. Szoval eleg nagy volt a meglepesunk, amikor megsem engedtek felszallni. Ekkor mar nagyon nagyon faradtak voltunk es meg ket orat kellett varnunk a vonatra. Az ut pedig meg harom ora onnan. Elterultunk a peronon es ugy vartuk a vonatot. Az egesz napos bringazastol izadtak es koszosak is voltunk, szoval semmi porcikank nem kivanta mar a hosszu visszautat. Azert valahogy kibirtuk.
Vegul csak hazaertunk valahogy ... annyira hullak voltunk, hogy nem kellett ringatni ahhoz, hogy elaludjunk. Meg masnap is zombi modjara mozogtunk es napkozben is lepihentunk, hogy regeneralodjunk. Persze en meg elmentem kedvenc masszazs helyemre egy kis dogonyozesre is.... hmmm de jo is az.
Azert szep es jo volt minden, csak kar hogy a vonat ilyen hulyen van megoldva.
Wednesday, August 12, 2009
Tizedik nap - Day 10 (Last day)
On our final day in Hungary we took a guided tour inside the Hungarian Parliament. It is one of Europe's oldest legislative buildings, a notable landmark of Hungary and a popular tourist destination of Budapest. It lies on the bank of the Danube and is currently the largest building in Hungary, and the second largest Parliament in Europe.
Construction started in 1885 and the building was inaugurated on the 1000th anniversary of the country in 1896, and completed in 1904. (The architect of the building went blind before its completion.) There were about one thousand people working on its construction in which 40 million bricks, half a million precious stones and 40 kg gold were used.
Construction started in 1885 and the building was inaugurated on the 1000th anniversary of the country in 1896, and completed in 1904. (The architect of the building went blind before its completion.) There were about one thousand people working on its construction in which 40 million bricks, half a million precious stones and 40 kg gold were used.
Inside the Dome there was the 1000+ years old Holy Crown of Hungary guarded by two men.
Friday, July 24, 2009
Kilencedik nap - Day 9
Day 9 was when we headed back to Budapest. Anna's friends drove us and we stopped in the town of Eger where the 'Bulls blood' wine comes from. There's a whole story behind the name:
The story of Bull's Blood Wine began in the fall of 1552. Castle Eger, located in Eger, Hungary, was under attack by over 2,000 invading Ottoman Turks. Totally surrounded by the ensuing army, a group of 200 Hungarians, consisting partly of women and children, were able to defeat the attackers.
One version of the story tells how the Hungarians, who were hopelessly outnumbered, began drinking a deep red wine to give them strength and courage. The wine spilled over onto the men's beards and armor, coloring them red. Word spread among the Turks that the Hungarians had been drinking the blood of bulls, and that the Hungarians would be a formidable and fierce fighting machine. The Turks, being naturally superstitious, began spreading rumors of a terrible fate. The battle was broken off and the Turks retreated.
At the wine festival
Memorial
Turkish Minaret tower: The Minaret is actually a covered staircase. You go up and there's a balcony from where you can wave down and look around. It's scary and exciting and it is not for those with a fear of heights :-)
In the Eger Castle with the Minaret and the town in the background
The story of Bull's Blood Wine began in the fall of 1552. Castle Eger, located in Eger, Hungary, was under attack by over 2,000 invading Ottoman Turks. Totally surrounded by the ensuing army, a group of 200 Hungarians, consisting partly of women and children, were able to defeat the attackers.
One version of the story tells how the Hungarians, who were hopelessly outnumbered, began drinking a deep red wine to give them strength and courage. The wine spilled over onto the men's beards and armor, coloring them red. Word spread among the Turks that the Hungarians had been drinking the blood of bulls, and that the Hungarians would be a formidable and fierce fighting machine. The Turks, being naturally superstitious, began spreading rumors of a terrible fate. The battle was broken off and the Turks retreated.
Here's Rob posing with an oversized bottle of Bull's Blood :-)
The Basilica
At the wine festival
Memorial
Turkish Minaret tower: The Minaret is actually a covered staircase. You go up and there's a balcony from where you can wave down and look around. It's scary and exciting and it is not for those with a fear of heights :-)
In the Eger Castle with the Minaret and the town in the background
Tomorrow is our last day and we will try to go see the Parliement, and it is also shopping for 'chatchka' day LOL
Nyolcadik nap - Day 8
Still in Miskolc... Anna took me around her hometown and showed me her communist roots LOL
Miskolc is the chief city of Hungary's industrial region. Industries include cement, glass, textiles, and food processing, and there is a large food refrigeration plant. Wine making is important, notably in the limestone caves of Mount Avas, which are used as cellars.
Downtown Miskolc (National Theathre on the right)
Stopped by Anna's godmother, Agi. 
We stayed at Anna's friends who were at our wedding. We grilled food Saturday night and they made me drink different kind of palinka, which is a traditional Hungarian liquor. Anna's family is overly generous and made me feel at home.
Serving 'palinka' ... 50% alcohol!!!
Miskolc is the chief city of Hungary's industrial region. Industries include cement, glass, textiles, and food processing, and there is a large food refrigeration plant. Wine making is important, notably in the limestone caves of Mount Avas, which are used as cellars.
Diosgyor Castle
Miskolc is a very nice city, sort of a mix between Johstown in size (maybe a little bit bigger) and the main street is similar to the street in Annapolis.
Downtown Miskolc (National Theathre on the right)
Stopped by Anna's godmother, Agi.
In the afternoon we spent some time at a cave bath where the water is again natural thermal sping water.
We stayed at Anna's friends who were at our wedding. We grilled food Saturday night and they made me drink different kind of palinka, which is a traditional Hungarian liquor. Anna's family is overly generous and made me feel at home.
Serving 'palinka' ... 50% alcohol!!!
Hetedik nap - Day 7
We went to Miskolc for Anna's cousin's wedding. The ceremony took place at a hotel in the Bukk mountains. It was really nice. Her husband's family was there from Boston too. Unfortunately, we managed to miss the entire church ceremony due to scheduling issues... Oh and I drank Unicum which is probably the most foul drink i have ever tasted....
The happy couple
Rob is dancing 'Csardas'
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