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Visiting the Šolta, we stayed at the sheltered ‘Mojito Bay’. The name attracted us, that's why ;). The next day we noticed tourist boats in this bay stopped at a specific spot and people started looking at the water, sometimes swimming, but most of the time leaving again. It turned out that there was a shipwreck called ‘Kontesa’ which sank here and could easily be seen just below the crystal clear water! The ship was built in 1943 and served as a cargo vessel during World War II. After the war, it was sold and converted into a passenger ship, carrying tourists along the Croatian coast. Its sinking in the 1980s was due to a storm, and fortunately, all passengers and crew members were rescued safely. Today, the Shipwreck of Kontesa serves as a reminder of the island’s rich maritime history and provides a unique opportunity for visitors to explore and learn about underwater ecosystems. Over the years, the sunken ship has become a habitat for a wide range of marine life, including colorful fish, octopuses, crabs, and sea anemones. So I got my snorkeling gear and getting closer to the area you could see the top of the ship, it was only 1 or 2 meter under the waterline! Gilles filmed me with our waterproof Go Pro camera, while I was swimming towards the shipwreck.

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My mom took this picture of my son and I sleeping and I did not realize that my son bottom was in my face the sleep was too good #sleeping #bedtime #bed #relax #nap #naptime #sleepingbeauty #bedroom -~-~~-~~~-~~-~- Please watch: "OUR SHOCKING MOMENTS IN 2023| OUR CAR WAS VANDALIZED| AM IM BACK ON YOUTUBE #kia #vandalized #2023" https://www.youtube.com/watch?v=vfO6b5G2490 -~-~~-~~~-~~-~-

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Ich sage dir, wo das Geld wirklich hingeht und was oft unterschätzt wird. Mehr nützliche Tipps wöchentlich Im Long-form auf Youtube youtube.com/@HafenkinoTechnik

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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.

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