Dupevitza on a Foggy April Day

After a few weeks of perfect weather in March, the temperatures dropped and it has been cold and rainy for almost two weeks now. The forecasts for today envisioned more rain and clouds, but we decided to risk it and go climb peak Dupevitza on Lulin anyway, come rain or come sunshine :)

The day did start with a slight drizzle, but luckily it stopped before we got to the start of the trail and we enjoyed a cloudy and coldish, but calm and dry conditions.

The wild plum and apple trees were at the peak of their bloom

Hike info:

Date: 04 April 2025

Destination: round trail to peak Dupevitza

Mountain: Lulin

Total length: 10 km

Elevation gain: 320 m

Total duration (plus picnic): 3 hours

Average difficulty: 3 / 10

The view from the top was non-existent - we were in a cloud. We had our rather quick lunch on the benches there and expeditiously continued along the trail towards the next peak.

At Dobrinina skala

Despite the lack of sunshine, the hike was very pleasant - there was an abundance of spring flowers, quietude and solitude - we met no one along the trail the whole way over.

Even when it's cold, spring is colorful and green and this makes a world of difference for the hiking experience.

Me-made items, worn on this hike:

 

Husband: men's boxers, Burda longsleeve, cargo pants, orange hat

I: lingerie, Lotte blouse, ankle warmers

The All Saints chapel

The forests are getting slowly green

St. Cyril and Methodius Monastery

Coconut Biscuits

I can't claim, that these are the perfect coconut biscuits, but they are pretty close, if that ideal biscuit exists at all. I came up with the recipe last night on a whim and the first batch were by midday today polished, so I made another batch, with a few improvements.

Ingredients: 

• 40 g coconut oil
• 60 g sugar
• 20 g coconut shreddings
• 1 egg
• 100 g flour
• 5 g baking powder
• 1 lemon zest
  

Preparation:

There  isn't really much to it - melt the coconut oil, add the sugar, the shredded coconut, the lemon zest, the egg, the flour and the baking powder. The resulting batter is sticky, but because of the high content of oil, very easy to form into small balls. Place them on a baking tray, leaving enough space between each ball and bake for 25 min in a preheated oven at 180C.

The resulting biscuits are flat, very crunchy, aromatic, not too sweet. They can be eaten as they are or as a biscuit sandwich with jam in between. I find them perfect for coffee, but they go well as a desert with a glass of desert wine as well :)