Mariana

MY ANGELS...Zozo and Roki

Wednesday, 24. June 2009, 11:27:18

I have two angels now.....they watch me and wait for me

17 comments

GHEORGHE ZAMFIR

Saturday, 20. September 2008, 22:03:48

pan flute

This is a rumanian < DOINA >

- Rumanian folk song and dance
THE LARK

I think all of you knows this songs....but the interpreter is G. Zamfir to pan flute

AND I CAN NEVER STOP.......

9 comments

ROMANIA -2

Saturday, 20. September 2008, 13:29:22

I PROMISE YOU TO SHOW MORE ABOUT MY COUNTRY

Musical fund is MARIA TANASE singing a old folk melody

MONASTERYS

CITYS

4 comments

IN MEMORY -11 SEPTEMBER

Thursday, 11. September 2008, 13:58:29

Myspace graphics

5 comments

GEORGE ENESCU

He was born in the village of Liveni, Romania (Dorohoi County at the time, today Botoşani County), and showed musical talent from early in his childhood. A child prodigy, Enescu created his first musical composition at the age of five. Shortly thereafter, his father presented him to the professor and composer Eduard Caudella. At the age of seven, entered the Vienna Conservatory, where he studied with Joseph Hellmesberger, Jr., Robert Fuchs, and Sigismond Bachrich, and graduated before his 13th birthday, earning the silver medal. In his Viennese concerts young Enescu played works by Brahms, Sarasate and Mendelssohn. In 1895 he went to Paris to continue his studies. He studied violin with Martin Pierre Marsick, harmony with André Gédalge, and composition with Jules Massenet and Gabriel Fauré.

Many of Enescu's works were influenced by Romanian folk music, his most popular compositions being the two Romanian Rhapsodies (1901--2), the opera Oedipe (1936), and the suites for orchestra. He also wrote five symphonies (two of them unfinished), a symphonic poem Vox maris, and much chamber music (three sonatas for violin and piano, two for cello and piano, a piano trio, quartets with and without piano, a wind decet (French, "dixtuor"), an octet for strings, a piano quintet, a chamber symphony for twelve solo instruments).
In 1923 he made his debut as a conductor in a concert given by the Philadelphia Orchestra in New York City. In 1935, he conducted the Orchestre Symphonique de Paris and Yehudi Menuhin in Mozart's Violin Concerto No.3 in G major. He also conducted the New York Philharmonic between 1937 and 1938. In 1939 he married Maria Rosetti (known as the Princess Cantacuzino through her first husband Mihail Cantacuzino), a good friend of the future Queen Marie of Romania. While staying in Bucharest, Enescu lived in the Cantacuzino Palace on Calea Victoriei (now the Muzeu Naţional George Enescu, dedicated to his work).

He lived in Paris and in Romania, but after World War II and the Soviet occupation of Romania, he remained in Paris.

He was also a noted violin teacher. Yehudi Menuhin, Christian Ferras, Ivry Gitlis, Arthur Grumiaux, and Ida Haendel were among his pupils. He promoted contemporary Romanian music, playing works of Constantin Silvestri, Mihail Jora, Ionel Perlea and Marţian Negrea.

On his death in 1955, George Enescu was interred in the Père Lachaise Cemetery in Paris

CIPRIAN PORUMBESCU

Romanian Ballad by Ciprian Porumbescu. All Images are from Romania. For all Romanian souls..
Ciprian Porumbescu was a Romanian composer born in Şipotele Sucevei in the former Austrian province of Bukovina.
He was born into the family of Iraclie Porumbescu an ethnic Romanian writer and Orthodox priest. He studied music in Suceava and Cernăuţi, then continued at the Konservatorium für Musik und darstellende Kunst in Vienna, under Anton Bruckner and Franz Krenn.
He was among the most celebrated Romanian composers of his time; his most popular works are the pieces Crai nou, Trei culori, Song for the 1st of May, Ballad for violin and piano, Serenada. In addition, he composed the music for Pe-al nostru steag e scris Unire.
He was imprisoned by the Austrian authorities because of his political activities, and composed his major works while in confinement. He died at the age of 29 in Stupca, nowadays renamed Ciprian Porumbescu.

IOSIF IVANOVICI

First of all you should understand one thing: romanians are not gipsies. The "romani" (gipsies) are an ethnic group widely spread. At origins they are nomads from India. This missunderstanding of romanians all being romany is because of the similitude of our names. The name of Romania came from the ancient capital of the Roman Empire, Rome.
See more here http://en.wikipedia.org/wiki/Romani_p...

You should also know that more than 1 milion ethnically gipsies having romanian citizenship emigrated in the West Europe (Italy, Spain, Great Britain, Germany, France, Austria etc). Their main practices are beggary and stealing but sometimes, unfortunately they also rape and kill and so giving Romania a bad name in the World.

------------------------ ----------------

The pictures:
1. The Romanian Athenee, Bucharest
2. The Arch of Triumph, Bucharest
3. The House of People a.k.a. The Palace of the Parliament, Bucharest
4. Barsana Monastery, Maramures
5. Bran Castle a.k.a. Dracula's Castle
6. Balea Lake, Fagarasi Mountains
7. Peles Castle, Sinaia
8. Old Council House, Brasov
9. Corvinesti Castle a.k.a. Hunedoara Castle, Hunedoara
10. Casino from Constanta
11. The Fagarasi Mountains
12. Statue of the ancient king Decebal on the Danube
13. Heroes Cross on The Caraiman Peak
14. Danube at sundown
15. Old country house
16. Putna Monastery
17. Autumn view
18. Voronet Monastery
19. Village from Maramures
20. The Bucegi Mountains
21. The Palace of Culture, Iasi
22. Autumn hills view
23. Top view of central Sibiu
24. View from Maramures
25. Piatra Craiului Mountains
26. Snow track
27. The Romanian Sphinx, Bucegi Mountains
28. A river in Autumn
29. Buildings from Sibiu
30. The Transfagarasan road
31. Babele, Bucegi Mountains
32. Forest road in Autumn

------------------------ ----------------

Music by romanian composer Iosif Ivanovici.
Pictures: Google

DRACULA

CONSTANTIN BRANCUSI

A beautiful metaphor for Brancusi's sculptures "Whose luminous beauty is his legacy. I bid you farewell but your works remain exalted, pure, luminous, never so alive as today, and they will never cease to live" Georges A.Salles - Director to Museum (Paris)

Constantin Brancusi is sleeping at Montparnasse cemetery with his bones but his soul flying in the Universe.

MIHAI EMINESCU

Today,the 15th of January,there are 158 years since Mihai Eminescu was born.
The first part is Ode in ancient meter,a poem by Eminescu,translated by Andrei bantas and recited by the poet Adrian Paunescu,the second part is the song"Dor de Eminescu-Long for Eminescu" sung by Alexandru Zarnescu,translated by my friend plyrgheorghe
In a world deemed relative,
That has done and has undone,
Eminescu is the remorse
Of man's longing for the absolute.

If one added to one don't
Wish to make two anymore,
Eminescu is the image
Of the infinite we bear within us.

Without him everything on this earth
Would follow its expected path,
Without him even our holy star
Would have fallen from the firmament.

In the land of the Ancient Dacia,
At times larger, at times shortened,
If it weren't for Eminescu,
Life would mean nothing to us.

He is the son of Moldavia,
And nephew to Wallachia,
He was adopted by Transylvania,
He lives in every corner of our land.

In a world deemed relative,
We still have a holy name,
Eminescu is Romania,
To be found within his words.

Romanian "romantza"
Lyrics
One wish alone have I:
In some calm land
Beside the sea to die;

Upon its strand
That I forever sleep,
The forest near,
A heaven near,
Stretched over the peaceful deep.

That no one weeps my end,
Nor for me grieves,
But let the autumn lend
Tongues to the leaves,

No candles shine,
Nor tomb I need, instead
Let them for me a bed
Of twigs entwine.

One wish alone have I:
In some calm land
Beside the sea to die;

As I will then no more
A wanderer be,
Let them with fondness store
My memory.

This song is called "romantza",tipical for romanians,like Chansonnette for french people or Canzonetta for italians.
Remembering Eminescu poems:
Down Where The Lonely Poplars Grow

Down where the lonely poplars grow
How often have I erred;
My steps that all the neighbours know
You only have not heard.
repeat...
Towards your window lighted through
How oft my gaze has flown;
A world entire my secret knew
You only have not known.
repeat...
A word, a murmur of reply
How often did I pray!
What matters then if I should die,
Enough to live that day;
repeat...
To know one hour of tenderness,
One hour of lovers' night;
To hear you whisper's soft caress
One hour, then come what might!
repeat...

MARIA TANASE

8 comments

SARMALE ....mmmmm!!!

Friday, 1. August 2008, 10:49:23

Sarma (food)

Sarma in cabbage leavesSarma (Turkish: sarma, Southern Slavic: сарма or sarma, Romanian: sarmale, Arabic: يبرق yabraq or malfuf) is the name of a grape, cabbage or chard leaf roll common to European and Middle Eastern countries such as Armenia, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Macedonia, Montenegro, Moldova, Romania, Serbia, Slovenia, Jordan, Lebanon, Syria, Iraq, Turkey and Ukraine.

Contents [hide]
1 Etymology
2 Preparation
3 Serving
4 See also
5 References

[edit] Etymology
Sarma is a verbal noun of the Turkish verb sarmak, meaning "wrapping" or "rolling".[1][2] Sarma is similar to its cousin dolma, and the two names for such rolls are used interchangeably in many languages.

As the term refers to the manner of preparation ("wrap"), in Turkey the word sarma is also used for a type of sweet pastry that is similar to baklava, in particular saray sarma and fıstık sarma, which are prepared by wrapping phyllo dough around a mixture of crushed nuts and syrup.

Bosnian Sarma in pickled cabbage leaves
[edit] Preparation
Minced meat (usually beef, pork, veal, or a combination thereof, but also lamb, goat, sausage and various bird meat such as duck and goose), rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which may be cabbage (fresh or pickled), chard, patience, vine leaf (fresh or pickled) or broadleaf plantain leaves. The combination is then boiled for several hours. While specific recipes vary across the region, it is uniformly recognized that the best cooking method is slow boiling in large clay pots. A special ingredient, flour browned in fat (called rântaş in Romania, where it may also contain finely chopped onion), is often added at the end of the process. Other fine-tuned flavors include cherry tree leaves in some locations; other recipes require the use of pork fat—there are innumerable variations across the region. Vegetarian variants as well as those made with fish exist.

In Turkey, the word "sarma" is used interchangeably with dolma for stuffed vine leaves, cabbage or chard. Most of the time, the name of the vegetable used is added to describe the dish such as lahana sarma (cabbage) or yaprak sarma (grape leaves). As with dolma, sarma is combined with yoghurt when it contains minced meat (beef, meal, lamb) and is served hot. The filling of sarma in Turkey usually contains rice, herbs, onion, currants and pine nuts, herbs such as parsley and dill, and several spices including cinnamon and black pepper.

In continental parts of Croatia, sarma is identical to the Bosnian type, and includes rice and minced meat, as well as dried smoked beef. However, in Dalmatia, there is a special subtype known as arambašići (named after Turkish soldiers - harambaše) typical of the Dalmatian hinterland. Great for expressing mother's love to her own son.The stuffing of arambašići does not include rice, the meat is diced (rather than minced), and spices include lemon, cinnamon, cloves and muscat nuts. Unlike that of predominantly Muslim regions, sarma in Croatia is cooked in a pot with dry pork, prosciutto bone or sausages. It is traditionally served on New Year's Eve and weddings. It is also cooked by Italians who were exiled from Dalmatia after World War II, especially those who now live in northwestern Italy. Italian writer Enzo Bettiza included arambašići (sarma) as one of the five central meals of Dalmatian cuisine in his autobiographical book Esilio (Exile).

Unlike other Eastern European cultures, the peoples of Southeastern Europe overwhelmingly use sour cabbage as opposed to fresh cabbage. At the end of the autumn, families traditionally prepare the sour cabbage (as whole cabbage, or as individual leaves, but not shredded) for sarma-making.

Another kind of sarma are those rolled in (grape) vine leaves— smaller and with slightly different taste (see dolma).

Sarma is normally a heavy dish (though families are increasingly using healthier options such as olive oil or other oils instead of the traditional pork fat). Thus, it is usually eaten during winter. Traditionally, they are served along with polenta or potatoes, which are sometimes mashed. Other optional add-ons include sour cream, yogurt and horseradish.

Cabbage rolls served in tomato sauce, though common in North America, are much less common in Southeastern Europe. Unlike its Polish or Ukrainian equivalents, the filling is predominantly meat, as opposed to rice—in fact, it is only in recent times that rice has been added to sarma. Originally sarma was made with barley or, in dire times of low barley crops, with buckwheat.

[edit] Serving
In Serbia, Romania, Bulgaria and the Republic of Macedonia sarmale (сарма) is a traditional meal for Christmas Eve (in Serbia and Romania also for Easter).

Traditionally, a pot filled with sarme/sarmale is usually prepared for an entire family. Sarma is often served as a one of the main dishes during wedding ceremonies. In diasporic communities, it is often cherished as a reminder of their former homelands.

The popular Russian version is called "голубцы" (golubtsy), and is usually made of cabbage leaves.

In German cuisine a similar dish is known as Kohlrollen, Kohlrouladen or Krautwickel.