I have a wonderful wife who runs her own web design business - Zayko.

My main interest now is in the transformative potential of the emerging person-centered social media. I co-founded People Networks (2006), Aidpage (2004), and IDILOGIC (1994) - all with Ivan Ivanov.

In 1993, I wrote The Anti-Architecture Manifesto.

My name is Ivan Ivanov. I am President and Co-founder of People Networks, Inc. (2007), Aidpage, Inc. (2004) and IDI Magic Technologies Corporation d.b.a IDILOGIC (1994). I am also participating in the management of OMEGALAUD, LLC.

My main interests are in the areas of complex database design, social networks and knowledge engineering.

I hold a Master Degree in Electrical and Mechanical Engineering – University of Mining and Geology (Sofia, Bulgaria).

My lifelong hobbies are woodworking and traveling. Unfortunately, I never have enough time for either.

I have a beautiful wife and I consider myself a happy person.

Obviously, I like to spend time on Tutmanik (a People Network), to read, write and chat.

This space is for discussing Tutmanik:

• how it works - ask questions and the geeks will respond
• tips and tricks - are you a geek?
• problems with the interface - we'll explain politely how stupid you are
• BUGS (but of course)... our team of software wizards led by The Wizard himself love to hunt and kill them... :)
• asking for new features - asking is totally free
• suggestions for improvements - yeah... we may (or may not) take your advice
• and whatever else comes to mind... related to Tutmanik.

Well, I am becoming more "social"... Tutmanik is a social place.

But most importantly - I spent most of my waking hours in the last 3-4 years architecting the software platform that powers Tutmanik. So now you know.

My new web address is sotirov.tutmanik.com.

You can have your own web address too... reserve your name and free web address (for example elena.tutmanik.com) before somebody else takes it.

How do I "reserve my name and web address" - you may ask. Well... simple - just post a comment on any Tutmanik page. Or even simpler - use the Sign up link at the top of the screen. The whole thing takes about 10 seconds! You don't even have to give out your private email address.

Tutmanik is totally  free  to use... and will be a fun place to be together with friends and family.

As you can imagine, I can talk about Tutmanik for hours (for days, to be exact)... but to make it easier on you, I'll be doing this in small portions dispersed across multiple posts... :)

Feel free to participate in this public group space.

Two easy ways to do this:

1. Add a comment or a question here - on this page... or on any other page in this space.
   
2. Or, if you want to start a separate thread - make a new page.

Either way is good - the important thing is your participation. On Tutmanik, people support each other by speaking out and by paying attention to each other - as simple as that.

TUTMANIK

8 tablespoons real, unsalted butter (one pack) Most likely it will work with some other type of butter, but I would suggest - try with this one first.
2 eggs
1 pack yeast
1 tablespoon salt (or little less)
1 tablespoon sugar
2 cups white flour
6 fl oz sparkling water Perrier (small bottle)
6 fl oz milk
1 lb Feta (White BG cheese)

In a small bowl, mix 2 oz cold milk, yeast and sugar. Warm up the rest of the milk to 110F and add it to the mix. Leave the bowl for15 to 20 min to let the yeast start working.
The mix will double in size and on the top will form sponge like mass.

In the mixer bowl put the eggs, salt, half of the sparkling water and the yeast mix. Start the mixer to higher speed (e.g. 6 of 10 speed). Gradually add the flour. When the dough start forming the mixer may overload. Switch it to the lower speed (e.g. 4 of 10). After about 1 min kneading the dough may start to form as a ball (too hard). If that is the case add more sparkling water. Be careful, add the water little by little and watch the result. The dough should be soft (should not form a ball), should be sticky to the walls of the bowl and while the mixer works the dough should become ropy. Once the right dough thickness is reached, switch the mixer to 3 (of 10) and let it work another 6-7 min.
Take the bowl of the mixer, cover it with a damp cloth (to avoid harden the exposed surface of the dough) and leave it in a warm place for 25 to 30 min. (Usually, I'm turning the oven to 110F while the mixer is almost ready, then I am turning off the oven and leaving the bowl with the dough in the warmed oven.) When the dough is ready it will at least double its size.

While waiting, melt the butter in a small wide saucepan.
In a plate crush the cheese in small pieces.
With little of the melted butter oil the bottom and the walls of the pan in which you will bake the Tutmanik.

Lubricate your hands with butter. Take a handful of dough and put it on an oiled, flat and smooth surface. With your hands form a flat sheet of dough - ¼" to ½" thick. Put some cheese over it and roll it to form something like a cylinder. Lubricate your hands again and start twisting the cylinder to form something like a thick rope. Then put it in the pan, starting in the middle and forming a spiral while slightly extending the "rope". Do not make the spiral too tight to let the dough expand later. Repeat the operation with rest of the dough. When done, pour the rest of the melted butter evenly over the Tutmanik and leave the pan in a warm place for about 25-30 min. The Tutmanik will increase its size again.
Preheat oven to 380F and bake for 40 min. Check the Tutmank should be gold - brown. Depends on the thickness it may need up to 5 more minutes baking.
Pull the pan off the oven and cover it with a damp cloth for 8-10 min.

Bon appetite J