#27 Потрясающий поход над озером Комо, садоводство и жизнь

Hello from a small countryside town in Northern Italy!
In this summer VLOG episode, I share a slice of simple life between balcony gardening, cooking, and exploring nature. Back from South Tyrol (see episode #26), a series of intense thunderstorms brought welcome cool air after the heat. Evenings have been filled with the sound of a cricket hidden in my balcony garden, while bees, bumblebees, wasps, dragonflies, and grasshoppers keep stopping by my little fifth-floor oasis.
With Ms. Z, I visit a local nursery to look for beautiful flowering plants and start planning next year’s balcony blooms. In the kitchen, I try a new zucchini recipe—perfect as a main dish, finger food, or side—bringing a taste of summer straight to the table.
This episode is also about the rhythm of sowing, planting, and harvesting, and how it mirrors life itself: patience, care, surprises, and lessons learned along the way.
To finish, I take you with me on a hike starting from Lecco, on Lake Como. We climb steep trails (yes, it’s tough!), pass blooming cyclamens, visit the Madonna del Carmine chapel, and finally reach the Riccardo Piazza mountain hut and the church of San Martino—only 25 km from home, yet breathtaking in beauty.
Whether you love gardening, cooking, hiking, or just enjoying moments of simple summer living, I hope you’ll enjoy this episode.

If you love simple living, balcony gardening, seasonal cooking, and reconnecting with nature, I hope this calming video brings you a peaceful moment of inspiration.
Leave a comment and let me know what you enjoyed most in this video.

Thank you for watching,
Rudy

STAY CONNECTED:
  / rudysquietjournal  

Recipe adapted from a cookbook by ‪@TheBluebirdKitchen‬
Recipe: Warm Grilled Zucchini Cream

Ingredients for 4 servings

6 zucchinis
1 onion
basil
mint
extra virgin olive oil
salt and pepper

Cut the zucchinis and onion into wedges.
Grill them until cooked. Season with oil, salt, and pepper.
The onion and zucchinis should be nicely grilled.
After about 10 minutes, set aside a few wedges of onion and zucchini for garnish, and transfer the rest to a blender.
Add basil, mint, a drizzle of olive oil, and half a glass of hot water.
Blend until smooth.
Adjust the salt to taste.

Serve at room temperature with a drizzle of olive oil, the reserved onion and zucchini, a few mint and basil leaves, and a grind of black pepper.

Enjoy!

00:00 Intro
00:23 Thunderstorm
02:10 A cricket has been keeping me company
02:33 To a nursery to look for flowering plants
04:10 A different way of cooking zucchini
05:47 A grasshopper visit
07:11 Gardening and life
09:02 A hike starting from Lecco, on Lake Como

#balconygarden #lakecomo #lakecomoitaly