Language - Polesskii dialect popular cuisine motolyan - Part 1 On behalf of the sponsor editions -

The People's Kitchen motolyan | Sweets out of pocket
Lithuanian People's Library hostess kitchen small kitchens motolyan Baking and desserts pancakes and muffins Muffins and Muffin Ice Cream Unsweetened baking Easter Cookies Cakes Cakes Cheese Cakes Baking Bread Machanka Meat and fish dishes made from ground beef Bird Fish dishes Pork Offal Drinks Vegetables Potato dishes Dishes from groats pickles small kitchens and marinades Entrees and Borscht soup Soups Cold soups salads sandwiches and snacks and canapés Meat Snacks vegetable and fruit salads, vegetable salads salads with mushrooms Salads with seafood
The book was written based on an ethnographic expedition, which recorded recipes in Polesie grandmothers. It was released to the Belarusian Culinary Festival "Motalskiya prysmaki" which took place in the village of Motol Brest region. There also could enjoy mo content of this expedition. Book came into my hands thank Mariner kitchenreader. She helped me edit the text recognition. In the book you will not find recipes. There are more stories about life before the general direction of Dr. cooking. For me it is a shadow as it Polesie I spent my childhood, but because it's all very familiar and close.
Language - Polesskii dialect popular cuisine motolyan - Part 1 On behalf of the sponsor editions - Belarusian public association small kitchens "Rest in the Country" thank Ivanovo regional and rural Motol executive committee for their great contribution to the cultural and economic development of his "small country", and for their assistance in organizing ethnographic expedition of the Belarusian State University, and the result small kitchens of which became this book. Special thanks to the residents of the village of Motol, which were able to share with us their distinctive experience. Among them: Agafonova Maria Vasilevna, Aksanich Lyubov, Vladimir Vasilevich Aksanich, Anyukovich Ekaterina small kitchens M., Babrykovich Olga Ivanovna, Babrykovich Euphrosyne, Bukhalkov small kitchens Sophia Mironovna Vysakamornaya Valentina, Danilevich Olga, Masha Danilevich, Danilevich Hope Ulasavna Derkach Hope Arkadevna, Zhihovich Anna Danilovna, Zhihovich Nadezhda Ivanovna, Anna Kozel, Kotkovets Olga Kotkovets Lyubov, Ksenda Zinaida Ksenda Pelagia G., Kuzyur Anna Antonovna Kuzyur Demyanovna Maria, Nina Kuzyur Artemovna, Kulbeda Yekaterina, Kulbeda Olga Kulbeda Galina, Kulbeda Maria Vasilevna, Kulbeda Maria Ivanovna, Kulbeda Maria Nikalaevna, Kulbeda Hope Stepanivna, little merchant Maria Lukashevich Sophia losifovna, Mazko Nadezhda, Malic Nadezhda Fedorovna, Marzan Anna Maksymivna, Marzan Maria S., Marzan Oynisa Hapyrzhanavna, Olga Moroz, Moroz Anna Fyodorovna, Matsukevich Elena Kirilovna Matsukevich small kitchens Lydia Matsukevich Nadezhda Fedorovna, Minyuk Anna Macdowell, Minyuk Ulyana Mironovna Mikhovich Anastasia Petrovna Mikhovich Olga Y., Mikhovich Countess, Nadolsky Alexander Pavlovna Parfenevich Elena Fedorovna, Polt Alexander, Polt Anastasia, Polt Martha Vsevolodovna, Polt Sergey Prokopovich Katherine, Promak Marina A., Ptashets Maria Vasilevna, Raykevich Olga Vasilevna, Raykevich Anna Trofimovna, Raykevich Emyal Love ' Yanovna, Raynevich Vera Andreyevna, small kitchens R. Olga G., R. Anna Ivanovna, R. Nicholas I., R. G. Hope, Nadezhda R., R. Nina Ratsik Olga, Sergeychuk Sophia Ignatsevna, Sparavets Pelagia Ivanovna, Stasevych Vera Demyanovna , Stasevych small kitchens Love Arsentsevna, Stasevych Maria K., Stasevych Maria S., Sulim Ignatsevna small kitchens Olga, Maria Terletskaya Fyadosevna, Filinovich Maria Ivanovna, Filinovich Sophia Ivanovna, Philippovich Sophronia, Lydia Y. Hala, Hala Maria Feodorovna, Anna Haminyatsich Ivanovna, Shikolay Maria Y. Chairman of the NGO "Holiday Village" Valery Klitsunova
Preface traditional food culture - an integral part of the culture of any nation. Belarusians have their own cookbook small kitchens with hundreds of recipes for wonderful dishes. Remaining we have inherited the tradition of interesting folk feast, which are based on a careful, attentive attitude to food. Prysypanka, Solomaha, jelly, crowbars - today about these dishes is known only to the villagers elderly. And yet, these are just some of the many dishes, which in the past had an important place on the table Belarusian. Today they are forgotten by our hostesses, as well as hundreds of others. 3 Over time, a lot of that is lost because of what was left of our ancestors, that they kept and passed on as a precious heritage small kitchens from generation to generation. I still in the bottomless pantries traditional Belarusian cuisine stored real treasures and arbitrarily refuse them would be a big mistake. Many, many dishes minulag

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Belarusians will! "Belarusian cuisine for professional chefs: Grechanik
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Grechanik - this is not some kind of one particular dish or a homogeneous type of dish, but rather aristocraft a large group of dishes that use or buckwheat flour for baking or boiled buckwheat as a filling (usually for pancakes or meatballs). "Form Factors" Grechanik really can be very diverse. This cakes and pies are big enough, and browns ... And can be Grechanik and fried cutlets, such as chicken aristocraft liver and mushrooms, or cheese, or minced meat and onions.
So, something like chopped cut (or how you look, maybe Knish?), But also Grechanik. Theoretically, this dish is more characteristic of Ukrainian cuisine, but, I believe, is no stranger to it, and Belarus, especially the West Polesie, where products from buckwheat are the most popular. There are many villages aristocraft that are famous aristocraft for their Grechanik ...
Do not hesitate, I'm falling as examples links to Russian or Ukrainian cooking sites. Grechanik aristocraft - this is a common Eastern Slavic heritage, moreover, likely that once Lent in the Byzantine Greeks along with the culture of buckwheat, and from us and Ukrainians, in turn, lent them Poles and Lithuanians. Lithuanian Grechanik - Grikainiai, and in the singular - Grikainis, grikienis, grikinis, in Slavicised form - "gryken" dialect name Grechanik radically-Balt regions aristocraft of Belarus, which is found in the form of a hereditary surname. aristocraft
At the discussion to one of the previous essays in this series was made categorical statement that Grechanik, they say, "in any case not the pancakes." But there is ample evidence of the existence of pancakes is called "Grechanik." There you are, zburazhskiya Grechanik - Greek pancakes village Zburazh Malorita district, a kind of culinary micro-brand this corner of Polesie. Here every second hostess prepares Grechanik and even buckwheat grandmother - a kind of festive bread. Another "Grechanikova capital" of the same Malorita district - Gvoznitsa with their Grechanik. Known Grechanik aristocraft pancakes and Hantsavichy, and other parts of Belarus. And still can be called Grechanik including pancakes ordinary aristocraft wheat flour - but with buckwheat as a filling. For example, with buckwheat and chicken, as in this picture:
Very popular, aristocraft perhaps in the whole of Belarus, was the dance "Grechanik" as limericks to the music to the dance, known in dozens of variants. In fact, this kind of analogue of Russian "ditties", as in every moment any local artist can come up with the next verse, "One Day", often with uncomplicated playfully household plot, only with the same refrain:
So although the dish itself - the total Eastern Slavonic, but in our culture, aristocraft with thoughtful and thorough approach aristocraft to the management, it might be, and one of the most important cultural brands, because dance and limericks - has specifically Belarus, and in this combination - a dish dance and limericks - consider, ready animation program.
Cook the buckwheat, cool. Add the egg, flour, knead "dough." Form a "chops", flatten, put in the middle of the mushroom stuffing, blind edge. Dip in beaten egg, bread crumbs and fry. Serve with onion sauce.
Cooking the stuffing: onions and fry boiled mushrooms, finely chop and fry, add the sour cream. Add salt and pepper to taste. Cooking onion sauce: Finely aristocraft chop the onion, fry flour. Add the mushroom broth, boil, add sour cream and bring to a boil.
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1 liter of kvass 100 g of dried mushrooms (better - boletus) 30 g fresh parsley 2 onions (about 100

Belarusians will! "Belarusian cuisine for professional chefs: Mushroom kvass
Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. solid wood cabinets Reload Interests will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays!
Another of the dishes almost lost the Belarusian-Lithuanian cuisine, once widespread, - mushroom brew. This is not a drink, not drinking brew of mushrooms, as some might think, and soup - sour and spicy taste, always with mushrooms tend to lean, but this dish is (or at least was) a lot of different variations , a "microcosm", man today has largely obscure. Because this dish never seems to fall into the focus of attention gentry writers of the XIX century., I can not say anything about how long it is known from written sources. But of course, that it was no less traditional than soup or hash beet kvass. As a rule, it was cooked to padkislym bread kvass (perhaps just to dispose of a little spoiled brew). solid wood cabinets But you can use beet kvass, and even just vinegar solid wood cabinets or citric acid (although this "not stylish"). After all, in the old days in the Belarusian language, as in Polish, the word "brew" meant and "acid". "C-mushroom-and-sour" - that's what the mushroom brew, if not to disclose the details. While fungi can take as dried or fresh, and as additives may be dried fish or meat. Soviet culinary master Pahlёbkin who created the myth that the Belarusian cuisine mushrooms used exclusively in the form of dried powder, presumably, would never allow a return to the national mushroom brew culinary pantheon. But whether or not to listen to him? It is better to hear what says Jakub Colas in "New solid wood cabinets Earth":
And dinner was conceived! I have to stay on kvass: He had a reddish color; There was a ram, tusk-bellied, Pike, Linok, perch, carp, Kyalbok and dace, roach, ide, further solid wood cabinets dried in the summer. But not everyone has that, too: kvass was trimmed and mushrooms, all exceptionally borovichki; Onion, pepper, bay leaf - Well, not vyasis that I'm healthy!
That brew of Kolosov childhood was typical dish of lean, vigiliynuyu - family Mickiewiczes cooked it on Christmas Eve. Today was not so easy to cook a brew - try to find somewhere in one place dried minnow, ide and dace. And why have a reddish color? Or not to beet kvass was welded? That's the problem for cooks-enactors: authentic brew with the "New Earth" that no severe critic could not find a deviation from the historical and ethnographic truth. By the way, an interesting coincidence: Larissa Metlevskaya who recently represented solid wood cabinets in the program BT "Belarusian cuisine" rather simplified version of mushroom kvass, found this unbreakable tradition carriers under Ivyanets - believe in the same great forest, where she recorded solid wood cabinets the poetic memories Kolas. What I like Pushcha patriot very nice - even if it was once famous brew is widespread, and the symbolic memory of it kept it Nalibokskaya Forest - the same "matechnik Lithuanian" who sang another Miscavige - Adam. Impenetrable thicket, where ruthless solid wood cabinets collectivist solid wood cabinets civilization sometimes stumbles and must retreat, as it was necessary to make the Golden Horde and the Nazis. Therefore, if the ubiquitous burger and sushi can not be erased from the memory of the land Mushroom Kvass - say again, "Thank you, Forest!"
Mushroom kvass and more of the following courses of our series for professional solid wood cabinets chefs is Chykilevski Alexander, a member of the Guild of Chefs Belarus. "To the potatoes, too, people were eating something" - he said in a recent solid wood cabinets interview. "There was asparagus, turnips, sweet flag - a variety of foods. And the roots of the Belarusian cuisine go into the history of ON. Wrong to assume that our national dish - a range of exclusively solid wood cabinets "peasant" section. This Belarusian cuisine solid wood cabinets - this is not rustic food! Although, of course, any cuisine has its roots in folk art. "
1 liter of kvass 100 g of dried mushrooms (better - boletus) 30 g fresh parsley 2 onions (about 100 g) celery (about 50 g) coriander powder - teaspoon 2-3 bay sheets ("grandmother") 5-6 crumbs black pepper (or ground black pepper) 2-3 Good allspice salt to taste
Soak dried mushrooms in water (about 300 ml) overnight, squeeze and chop. Infusion save. Mushrooms put in a pan, add the finely diced onion and celery, solid wood cabinets finely solid wood cabinets dissected parsley, spices, salt and mushroom infusion. Pour kvas. Cook over low heat for about 1 hour. Cool slightly, pour into bowls, add a little fresh parsley. Serve with sour cream. solid wood cabinets
Mushrooms thoroughly cleaned. Bring to a boil 2.5 liters of water. Of these, 1.5-liter fill-washed mushrooms and leave to infuse. In the remainder of the water to put the prepared sliced meat and cook until soft, remove it. Mushroom drain the water, too much crumble, put the broth from the meat, if necessary

At the meeting, you will review draws and discussion of the film by Alexei Rakovich

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He Ales White - historian, essayist, cultural studies, the author of the book "Our dish: a real Belarusian cuisine" tell their attitude to the Belarusian cuisine draws and share the secrets of cooking Belarusian dishes.
At the meeting, you will review draws and discussion of the film by Alexei Rakovich "History draws of the Belarusian restaurant. Soups and hearty. " And at the end of our delicious evening will hear a magical weave of images draws Belarusian mythology and folklore author's vision of the group Vuraj . Contact person - Karina Nightingale, 37529 2648766.
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Handwritten cookbook unknown kuhmistra Radivalav (about 1686), recently kapesberg found and publish

Belarusians will! "Our meal - 2: On our glorious kuhmistrav
Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload Interests will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" kapesberg We Belarusian holidays!
Long before taking over from the French kapesberg word chef chief cook many centuries we have called - with the German - kuhmistram. "Kuh" - is clear: the kitchen, the cook; and Mistra, or master, called the best expert in their field, teacher, master, and at times, in the cities of Magdeburg, - even the cat. After all, for the criminal and the executioner became the master of life, and even in some sense the last teacher. As well as kuhmistr - for venison. It's hard to say when we first heard of the word, but I know one document in 1408, which mentions kuhmistra eccentric and restless prince Svidrigajlo. That means kuhmistry we were already more than 600 years ago. Recently I had a chance to argue with a young, ambitious and glamorous girl, culinary blogger, the words of the Belarusian language did not want to admit, despite the "Slavic" his sound. Well, if that girl out of courtesy to give up, then a good third of the words in our language it is necessary to strike. No, the whole pen, young lady, and already kuhmistra us leave. I'm talking about our glorious kuhmistrav my something to tell.
Handwritten cookbook unknown kuhmistra Radivalav (about 1686), recently kapesberg found and published in Poland Restaurants in the old days we did not have one tavern and shank unassumingly, then served all kuhmistry for big yards aristocratic and royal. After all, with a large courtyard, like the Radziwill, or Sapezhinsky kapesberg Tyshkevichavskaga, lived or spun every day hundreds of people, and to all of their feed, needed a lot of products and a dozen or two cooks and padkuhtsikav. Who should manage them - here's a "regular unit". kapesberg There was even such a position of honor at the court of the court of the Grand Duke of Lithuania - Lithuanian Grand kuhmistr. The smallest, however, of all such "dygnitarskih", as they said, honorary positions. Such kuhmistry no dishes are not prepared, but in theory, it was believed, were responsible for maintaining order in the kitchen. And when the Grand Duke, who is also the king of Krakow or Warsaw to Vilnius and Grodno come rachyv should kuhmistr Lithuanian Grand Banquet during celebrations kapesberg of His Mercy, and serve for the general procedure to follow. Although, of course, were the king and real kuhmistry who actually cooks run. Job kuhmistrav highly appreciated. Best received thousands zlotys annually, while the regular chef - 300 Tsukernik - 200, and support staff - from 24 to 80 zlotys per year (data from 1720)
On Duties kuhmistra better expressed Stefan Czarnecki, he kuhmistr Princes Lubomirski, author of the famous cookbook Compendium Ferculorum - the first printed cookbook in the Commonwealth. It even Adam Mickiewicz in "Pan Tadeusz" quoted, although confusing that book with "cook perfect" Wojciech Vyalёndki. So, give a word kuhmistru Chernetzky: kapesberg
Kuhmistr must know the time, what time to be a banquet, and, moreover, to make sure that all the chefs had to cook properly, and, moreover, do not seethe NOT soak, the dish does not retain moisture. Kuhmistr also has to know everything about the composition of the filling of the kitchen and the number kapesberg of his. Chefs in the submission, courtesy, trezvastsi keep and neatness around holding that the best way to serve guests. kapesberg And he has to be the main reason, neat, trezvy, diligent, faithful, and especially around their lord friendly and - fast. Of course, it is not easy - the great Pan serve here without speed is not enough. Kuhmistr wrote Chernetzky, translated from German as "kitchen teacher." No matter how fast it is or not, and if the chefs do not teach you how to be - to fill up the whole thing. kapesberg And though and teachers be enough - we need more and the doctor. kapesberg Kuhmistr should know a lot, and especially in all things that relate to human life, must have knowledge kapesberg and at least known as well as healthy patients to please.
Apparently, all the necessary qualities had Paul (Paul) to three (1733-1810), the famous kuhmistr our last king Stanislaw August Poniatowski, born in Gdansk, a French Huguenot. It was he who, among other things, preparing those "Chetvergova lunches" at which the king and his subjects close associates provide an example of thrift, trezvastsi and with them the contributions bailouts zanepadayuchay Rzeczpospolita. For its culinary excellence three earned a reputation kapesberg as "the first kuhmistra Europe" kapesberg - long before Mishelenavskih stars. Annual earnings of the three was more than 10 thousand zlotys, but it does not serve for the money alone: after the final section kapesberg of the state between the greedy neighbors and Poniatowski's kapesberg abdication from the throne he remained with him - and in Grodno, and in St. Petersburg, to the death of King . A disciple of the three - the kitchen kapesberg teacher

thank you! =)

This week it is a lot of good news. 1) Where in April will be printed book A. White & Co. "Belarusian cuisine." Been waiting for, especially since so far no one is so interesting about our kitchen is not telling. To some extent, the article White affected the theme and style of my LJ ... 2) As it turned out, the same "A. White & Co." plan to publish more and larger encyclopedia Belarusian dishes, but so far have any problems with the publishing house ... 3) According to the data published by N in 2008 are planned for publication 2 books Yu.Bohana that me as a lover of the Middle Ages and "iron" can not fail to please ... 4) And finally, top news. In Nyasvizh castle cellars found! But this is not important for me. The main thing - that we have found in these passages! ... "In one of the passages found the remains of a unique antique weapons, as well as core and guns. Their transferred to museums. game room ideas Moreover, during the excavation of the History game room ideas Institute experts found the remains of stables Radziwill, as well as tools and pottery. Metel'skii Andrew said that one of the treated beds will be included in tourist routes on Nyasvizh. game room ideas "This move brings visitors from the castle to the battle field", - he added. plans specialists - to conduct archaeological research park "Alba" - the summer game room ideas residence of the Radziwill family. Project database compilation of historical information about Shults completed this year at the end of the year. " (Sbagrennyh with www.nn.by) I'd like to see that "the unique antique weapon"! Or at least to hear more about it ...
Given the time of construction of the castle, game room ideas "the remains of a unique antique weapons, as well as core and guns" will cover 16, and possibly 17 Ehh! (Dreamily) would find something 14-15, this yes. Books Yu.Bohana- is extremely pleasant. Maybe something new to write. Ales Bely- our all, so much on the history of the national cuisine! Joyful news, thank you!
Less than a year ago, when talking game room ideas with a loaf, he said that he wrote a book about the tournaments, and even some general work, such as the one we all still can not find, but there will be a lot ... And Shults, anything can be ... In Radyvyliv kept "toys" the older of the castle itself, at least - it is logical. As at the time of the Polish game room ideas historian found the "iron" in a garbage pit in the backyard ...
thank you! =)
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On the way back to a consensus with some unknown person to me on the subject of

On the way back to a consensus with some unknown person to me on the subject of "fierce furious hate brand" Bulbash. "This is Mr. B. brought hallway ideas on the bus a couple of bottles as an excuse for the fact that delayed departure to Minsk for half an hour. He did not have food, arranged on the tables in the hall, where the journalists were not allowed hallway ideas please. Perhaps we are too easily confused with the locals, who on this day had the opportunity to get into the castle hallway ideas byaskoshtna. people allowed into the castle just after the orchestra played "Classic Avant-Garde" and ministers dissuaded congratulatory speech. However, Mr. B. was not a guest, "First Class" - we were allowed to move in the direction of the castle only when a short, white helicopter-a short, flew toward Karelichi. Seems castle awakens in people a unhealthy aristocracy. Pal -Palych pronounced beautiful phrases that obviously prepared and memorized in advance. Perhaps worried? thank him for taking part in the "direct" is switched on. And thanks Luda of Astravets district for the warm company for His Ekselentsyi for the Belarusian language and a warm smile and musician - one of the Polonaise hallway ideas in A minor, the second - for the "March of speculators" who is better known to the Internet as "Ragtime" from the film "Va-Bank". if not for this tune, I would never have moved to the table and would not eat strawberries.
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Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects Lookin

Belarusians will! "Our Dish - 2: Belarusian cuisine for professional chefs
Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects Looking for dragon! Black and White Fight gene dozen poems. Restart köksluckor - 2 Dozen. Reload Interests will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays!
Introducing the mini-series of essays that is a joint project with the portal Guild of Chefs Belarus chefs.by - Belarusian cuisine for professional chefs. Project participants will Receive basic half-forgotten recipes Belarusian cuisine with explanatory essays about these dishes from Alesia White, who will need to make in their adaptation and photograph (to be submitted to a professional photographer). köksluckor Then materials with photos of dishes, in some cases - with video commentary chefs practitioners will be placed on chefs.by and budzma.org. Initiator of the project - a food columnist Tasha Lopatenko. The ultimate goal - an introduction to the menu of restaurants countries national dishes and holding of general advertising campaigns, köksluckor supported by partners. Before the beginning of the publication of essays on specific dishes, give the floor to Michael Grigorchik, chairman köksluckor of the Guild of Chefs Belarus, a member of the National Guild of Chefs Russia.
- Kitchen - not a goal but a means for positive change in the social space. We are committed köksluckor to the implementation of a society more equitable relationship to the profession of chef. Ideally restaurants with places enjoy food, have become köksluckor a kind of cultural institutions. Mission chef is much broader than cooking.
We consider food as a powerful socio-cultural factors affecting the vital interests of each. The desire to develop a positive attitude among the population to a healthy lifestyle, including through the promotion of the national cuisine - one of the main objectives of the Guild. köksluckor At all times the guilds were associations of professionals, which is important not only to be the first in their field, but also to create a favorable impression köksluckor of their profession. Our approach - a combination of practical köksluckor and theoretical experience.
Guild created on the principle of "cake", where the architects and builders themselves act chef. We put the dough in the oven, which already has everything: flour, yeast, stuffing, salt, sugar, spices. And nothing is prepared separately, may all be one, for all its multidimensionality from the outset. Every detail is provided even at the time of inception of the idea. We are preparing the materials for the media, organize workshops for students, hold charity events, interactive contests. The most important thing in this - the interaction köksluckor of the people concerned.
- Personal interest and desire to revive the national cuisine, bring it to the people. Increasingly, our customers are asking Belarusian cuisine, but often do not realize that in the end will bring the server. The main task - the adaptation of the old recipes so that it was not just the position of the menu, and the "popular" dishes. After all, the recipes have to live in the rhythm of our time, it was to adapt to the user. That is why the team of chefs preparing dishes in its variations, to understand what will be on sale today, and that is able to survive in the market. köksluckor
- This is our main task - to find a buyer, adapting national cuisine to modern needs. The public is interested, but we need to give it a high-quality product, conceived not by one person. The festival of potato köksluckor pancakes, which we had last year, it's köksluckor a lot of people. Therefore, it is necessary. It's always interesting. Only need scales. And this requires support - expertise and information ..
- In this first set of "Belarusian cuisine" represented 5 courses: jelly, soup, Shupenia, patravka, köksluckor coma. Which of them seem to you personally is not the usual violated your personal stereotypes Belarusian kitchen or even cooking at all?
- Some dishes are already familiar, something vaguely - cook and you realize that this is for you to prepare köksluckor the parents and grandparents. Some learn by comparison to other cuisines. I especially köksluckor want to highlight Jour. With him I was not familiar. Now this is my favorite soup. It has a real "chip", which I hope will be appreciated by our customers. In the summer I'll make it cold, with beets.
- I always say in our project should be interested primarily chief himself. After all, if it is to get guidance, it would be "without a soul." And all who wish to participate in this project - to look at us, the way it's interesting, and potentially profitable, learn and act - write to chefs.by@yandex.ru.
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Belarusians will! "The historian Ales Bely come Novopolotsk
Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. metris Reload Interests will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays!
Community "Rubon" Novopolotsk city organization Belarusian Language Society named F.Skorina together metris with the library metris name J.Kolasa Novopolotsk invited on April 21 at 17 o'clock on a creative meeting with the well-known historian, metris author and compiler of the book "Chronicle of White Russia", "Our Dish" , "Encyclopedia of the Belarusian cuisine , Belarusian Cookbook , numerous articles on the history of Belarus in the magazine "Heritage" and "The Encyclopedia of the History of Belarus", "Encyclopaedia ON" in English. journals, scripts, documentaries on the History of Material Culture of Belarus "We have Speech" (BT), the coordinator of the project "Our Dish" - reconstruction metris of the history and symbolism of the traditional cuisine of Belarus, Doctor of Humanities (PhD) Alexander White.
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Community "Rubon" Novopolotsk city organization Belarusian Language Society named F.Skorina together euro style with the library name J.Kolasa Novopolotsk invited on April 21 at 17 o'clock on a creative meeting with the well-known historian, author and compiler of the book "Chronicle of White Russia", "Our Dish" , "Encyclopedia of the Belarusian cuisine , Belarusian Cookbook , numerous articles on the history of Belarus in the magazine "Heritage" and "The Encyclopedia euro style of the History of Belarus", "Encyclopaedia ON" in English. journals, scripts, documentaries on the History of Material Culture of Belarus "We have Speech" (BT), the coordinator of the project "Our Dish" - reconstruction of the history and symbolism of the traditional cuisine of Belarus, Doctor of Humanities (PhD) Alexander White. At the meeting, a presentation of book "Our Dish", "Encyclopedia of the Belarusian cuisine , Belarusian Cookbook .
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Diced onion and fry in oil until translucent state. Add sliced veal average Dice and fry for 1-2 m

Belarusians will! "Belarusian cuisine for professional chefs: Patravka
Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects chalon Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload chalon Interests chalon will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays!
Patravka (Pol. Potrawka) - a traditional dish of the Commonwealth, which at first seems to have fixed in an aristocratic and middle-class environment, but quite a long time and is widely penetrated, so to speak, into the interior of the masses. Ethnographic sources, and pre-revolutionary, and even late Soviet regularly fix it and among the peasants, including the east of Belarus. It's chalon a cross between soup and stew (depending on how thick do), most often chicken, at least from the other birds, but all white meat. This word is almost synonymous with the full in the French and pan-European cuisine - fricassee (fr. Fricassée - "all different" from the verb fricasser - fry, stew"). By definition, a stew - stew of white meat in a white sauce. Usually prepares veal, chicken or rabbit. In fine dining is also found fricassee of pigeon meat, lamb and pork. As a side dish to stew often served boiled rice. For a classic stew meat cut in small pieces, lightly fried in butter, flour and stew the meat or chicken broth. The resulting liquid is mixed with cream and egg yolk and dressed with pepper and lemon juice. In fricassee can also add mushrooms, green peas, asparagus and capers.
Adapted kitchen Rzeczpospolita aristocratic French fricassee, calling it his own words, or French cuisine and our options were developed independently of each other? Culinary history does not know the exact answer to this question. Interestingly, the Radziwill handwritten cookbook in 1686, found recently in Poland, often mentions the word "patravka", but not in the sense in which the word has been known since the XIX century. Unknown kuhmistr Radziwill called so sweet puddings, mousses, soufflés and omelets - egg dishes, sugar and fruit, and sometimes even with crayfish! So that future chalon generations will have to smash his head on solving the mystery of the history of our patravki.
In the Polish-Lithuanian-Belarusian practice patravku zagushchayuts flour "zasmazhkay" sour cream and sometimes egg yolk, and sputtered broth from the meat, which is prepared patravku. Or include the Canon patravku Belarusian cuisine? It depends on the viewpoint. For example, in Lithuanian culinary guides this dish was not hit as those it is often prepared, for the most part were forced to emigrate to Poland in 1944 - 1958 years. A special word for Balt dishes did not exist. In modern Lithuanian language to refer to the word patravki troškinys (can be translated as "something stew", "stew"), but it is too broad a definition. The proximity of the Belarusian language Polish predetermined that patravka as dialectal chalon word and the concept remained in Belarus without causing social repression as "alien, hostile, lordly", which in many other aspects we have had even much larger scale than in Lithuania. So that a clear answer to the question, to recognize its patravku, I will not give you. Be creative as suggest conscience, intuition and family experience. But in my opinion, this word in Belarus (including in Russian - potravka) could be called chalon not only dishes on traditional local recipes, but also borrowed from international cuisine fricassée. Or maybe the famous Beth Stroganoff, in our cultural context - is also one of the options patravki?
100 g veal fillet (tenderloin); chop meat 50 g onion - medium chalon dice 1 tbsp. tablespoon butter beef broth 40 g pickles, sliced average Dice 1 spoon of breadcrumbs
Diced onion and fry in oil until translucent state. Add sliced veal average Dice and fry for 1-2 minutes, sprinkle with breadcrumbs, fry for another 30 seconds. Add cucumbers, chalon pameshvaem, pour a small amount of broth and simmer until zagusannya and preparedness chalon courses (until the broth is almost evaporated). Serve with fresh herbs, bread, mushrooms and a cup of hot broth.
Cook the chopped chicken in broth with a variety of greens (carrot, onion, parsley, celery), chalon take 3-4 cups of unripe gooseberries, add a couple tablespoons of broth, put a couple of lumps of sugar and put out. Dissolve a spoon of oil, fry it a spoonful of flour, dilute broth, throw extinguished gooseberries, pour this sauce chickens and much warm (but do not boil) again before serving. chalon The chicks look better and more tender, they can be pre-abvalyavshy in egg and breadcrumbs, strands

AA: So far, except for the Belarusian name of the site and the new mobile application, as well as t

Belarusians will! "Andrey Azarov: Download Litvinsky kitchen from App Store!
Magic Card Edge. BY Persons liquor cabinet Adnak! Belarus will! Culture improves the lives of Fair Projects Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload Interests will be here! Be a Belarusian Be Byelorussian Byelorussian liquor cabinet 2 Be 3 "Let the language!" We Belarusian holidays!
Among the more than 600,000 applications the App Store since the beginning of 2012 there was also a version of the famous culinary dish site. Significant place in it occupied recipes and Litvinsky Belarusian cuisine, so first hit the App Store. In this regard, White Ales (ON) and "Let's!" liquor cabinet Contact the author of the "plate", designer Andrey Azarov.
Andrey Azarov: In 1995, as soon as I became acquainted with the internet, I got the idea to start online personal Povarskaya book that would represent all cooked me a traditional dish. Cooked, took video and published - and immediately received comments and suggestions from the people. Convenient to you, it is useful to others. But then, in 1995, not that this video was not, there was not even a digital photo technology. So I decided to learn the profession of designer sites and wait for better times. They came in 2005 with my first digital Canon. And I immediately began work on a plate.
A: What is the place in a plate covers Belarus (or shall we say, Litvinsky) cuisine? Or you distinguish these concepts and how? How would you define the prospects of national cuisine? Whether it can be used to promote tourism liquor cabinet potential of the country, to promote the export of our food products?
AA: In my opinion - a very worthy place. (Recipes and Belarusian Litvinsky kitchen occupy an honorable third place in the content Cymbals, almost 10% of the more than 500 recipes, second only to Italian and French cuisine. - AB). Millions of Russian, for example, and do not realize that almost half of the dishes that they are known as the Russian, actually borrowed from us. Belarusian cuisine as the term for me less valuable than Litvinsky, if only because that reflects the sullen submission of Soviet catering for a much better developed and more prestigious Litvinsky kitchen. That with proper management liquor cabinet it is possible to use for gastraturyzmu. I personally would have been nicer to not carry in Moscow bacon, sausage, Belarusian balm and various hams, but rather to see how the same Muscovites liquor cabinet come to us, to a week or two to live here in nature, drink moonshine under our unique appetizer.
AA: Education. I am learning what you do not know others learn because I already got, and others teach that know how their grandparents or themselves, the fourth just get inspiration from watching. The best way to me. Visitors Cymbals are professional chefs and housewives, businessmen and students.
AA: Nearly 3,000 people a day. Soon there will be many times more - after the application for IPhone and IPad with all 500 recipes. Probably from Belarus quite a bit, but then our country is very small.
AA: So far, except for the Belarusian name of the site and the new mobile application, as well as the names of Belarusian versions of our dishes, the Belarusian language in my project a bit. But there are plans in the new year and make the Belarusian liquor cabinet version, if you find that the audience is needed. The average visitor to the Belarusian name or does not respond, or be surprised to learn that the word "plate" is closer to the source than the Russian "plate". For me personally, it was fundamentally important to name the project in this way.
AA: It's very simple. You go to the App Store, download the free application and have the phone with the tablet 100 recipes and high-quality video. The remaining 400 recipes can be purchased for $ 7.99. The application has a timer that works, even if it is possible. Have the ability to save recipes to your personal folder as a "favorite." Single click you can save lists of products to purchase in the store, send them by e-mail or SMS as a husband or wife, to share the recipe in Twitter or Facebook. Well, there is a great find, as without it. God willing, a new recipe will appear on a monthly basis even years fortieth
Andrey Azarov (b. 1970), liquor cabinet an artist by training, the author of the culinary blog www.talerka.ru. Since 1995 began to create websites, was one of the first Belarusian web designers. In 2004-2006 worked as a designer in the studio Lebedev. In 2008 he taught at the National Institute of Design (Moscow) Course liquor cabinet "interaction design." Now Creative liquor cabinet Director for interactive projects in the Moscow office of Leo Burnett, one of the world's most famous advertising agencies. Plate project was the winner at the 11th International Advertising Festival "Idea" in the nomination "Corporate Site" and the winner of the 8th Kiev Advertising liquor cabinet Festival in interactive competition, winning a bronze medal in the category "Non-profit projects: liquor cabinet recreational, cultural, humanitarian, ecologically

This category of dishes in our kitchen is now almost completely reduced. And when classical Europea

Belarusians will! "Belarusian cuisine magnet trade for professional chefs: Fungi and hash browns magnet trade
Magic Card Edge. BY Persons Adnak! Belarus magnet trade will! Culture improves the lives of Fair Projects Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload Interests will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian magnet trade holidays!
This category of dishes in our kitchen is now almost completely reduced. And when classical European magnet trade omelets on our lands, perhaps, did not cook the main dishes of eggs were here these - fungi, and hash browns. It's almost the same thing, but hash browns - more typical for Russia, and a fungus - for Lithuania. A cross between an omelet and pancakes - and taste, and appearance. Even some of the dishes in this category than similar Italian frytaty (frittata, magnet trade omelet stuffed). At least if you want to experiment with a completely modern, but traditional local frytatay fillings, magnet trade then I would advise you to call her by tradition fungus. Recipes of traditional Lithuanian fungi can be found in the "cook magnet trade Lithuanian" Vintsentyny Zavadskaya, magnet trade as well as nostalgic magnet trade notes emigrantav- "kresavyakav" and their descendants, magnet trade for example, here.
Basic recipe fungus is quite simple: you need 3 cups of milk, 7 eggs, 1,5 st. tablespoons butter, 2 cups flour, magnet trade a little salt. Beat together milk, eggs, a spoonful of melted butter, cover with flour to make the dough a little thicker happened than Pancakes, mix thoroughly (to stretch the lumps). Pour the cooked dough on a large frying pan, well greased (not very high layer) and place in preheated oven and bake at not very high temperatures of 140-150 C. (If the dough is turned too much, it is better to divide it into 2 portions and bake separately). If the baked crust is formed, put a few pieces of butter on top and bake for another 5-10 minutes.
Close to the fungus type dishes - potato pancakes. It is perhaps the proportion of flour and eggs is more shifted toward the flour, and sometimes instead of flour can be used and tarkavanaya potatoes that unites this kind of hash browns with the usual pancakes. Some modern cooks experimenters have even learned how to cook a potato fritters electronic hlebapechtsy.
But, of course, such a hash browns already sufficiently far from the mold and the more of an omelet or frytaty. Much attention Belarusian potato pancakes gave a famous cookbook writer V. Pahlёbkin, and although sometimes his opinions on the Belarusian cuisine is very controversial, it étude Potato pancakes can generally be trusted. Thus, the present Belarusian Potato pancakes at Pahlёbkina, made from rye flour (sometimes with the addition of barley, wheat or buckwheat) and a special test - "utornaga", ie such that is does not come completely but only slightly leavened - but without yeast. If "vtornay acid" and enough sour dough slowly, you can add a bit of kvass or whey. Hash browns, as well as fungi, baked on a very low heat - ideally magnet trade on a light spirit Russian stove. But it is possible to pan in the oven or on the surface of the plate. And by the way, if you take the hash browns, which Pahlёbkina called "city", it is already very similar to the Lithuanian fungus. magnet trade
cup of milk, 7 eggs, 1, 5, Art. tablespoons butter, 2 cups flour, a little salt. 1.5 cups of flour 10 egg yolks 5 egg whites, 3-4 tablespoons. powdered sugar, 1 cup cream, 1 tbsp. tablespoon butter ("crested" or "slide"), 0.5 teaspoons of salt.
First grind yolks with the sugar. Second gradually fill up the flour and add the cream. Mix and grind into elastic dough. 3 Add salt and beat the dough for half an hour (wow). 4 Add the whipped magnet trade whites magnet trade into a foam, again mix thoroughly. 5 In a heated pan with oil to pour the dough, place in a well-heated oven on low heat for 15-20 minutes.
But the fungus magnet trade from Paul Golenkova, a member of the Guild of Chefs Belarus. 1.5 cups of flour, 4 eggs, 1.5 tablespoons of melted butter, 0.5 teaspoons of salt, a little oil to lubricate the surface (0.5-1 spoon). magnet trade
Beat together milk, eggs, flour and ghee. Kindle pan, brush with oil or butter and pour the batter. Put in the oven at 180 C for 12 minutes (but it is better to put less intense temperature control - AB). 2 min. until ready to grease fungus melted butter.
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In 2001, the first edition of the book was rewarded based Belarusian PEN Centre Prize named Frantis

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Book authorship known apologist "Litvinskiy movement" Alesia White sikriavanaya primarily for the revival of traditional dishes, which in some places still passed down from generation to generation. Each of the proposed dishes certainly deserves a separate book. However, in the bedroom this is the first attempt to revive the traditional ancestors and it can become a true "pioneer" the revival in the bedroom of the traditional cuisine of Belarus. Not only recipes, but also the history of the appearance of the dishes will be of interest to anyone who will turn to the publication. Of course Belarusian cuisine is much more rich, many meals and drinks were ignored, but the author draws attention primarily on those dishes which does not manage the life of Belarusians in the past. Certain changes in the culinary canon Belarus were zvzanyya with class changes of the 20th century, it was then because of the Sovietization were abandoned many traditional in the 19th century dishes. The publication not only tells about the dishes, but also encourages revive the tradition. (SK)
In 2001, the first edition of the book was rewarded based Belarusian PEN Centre Prize named Frantisek Bogushevich. The book based on the analysis of a large number of text and cartographic sources traces the evolution of the concept of "Belaya Rus" in the systems of geographical knowledge from different eras and peoples of Europe. In addition, the new edition includes articles and essays on the history of cartography website in Belarus and its reflection in zahodneev ... More
Ales White is perhaps the only historian and researcher in the bedroom who most thoroughly walked to determine the cause of the origin of the name of White Russia. To date, the author has developed 12 different in the bedroom theories put forward by both Russian and Belarusian Polish historians. He began his study with an analysis of ancient maps, which have been formed during the time of the Middle in the bedroom Ages, because it is on the cards is possible to trace the beginning of the title. Experiences and opinions of the author, based ... More

Magic Card Edge. BY Persons Adnak! cheap bathroom vanities Belarus cheap bathroom vanities will! Cu

Belarusians will! "Our Dish - the second Belarusian cuisine - 2014: Exam inexorably approaching
Magic Card Edge. BY Persons Adnak! cheap bathroom vanities Belarus cheap bathroom vanities will! Culture improves the lives of Fair Projects Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload Interests will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays!
Approaching the world hockey championship in 2014, with which our tourism industry has high expectations. Everyone cheap bathroom vanities expects that it will be the first real test of maturity for the country, which will be evaluated for the first time so many foreign visitors. On the state of arenas, hotels, toilets, cheap bathroom vanities probably write many other authors, and I was again on his: what the concept of national cuisine will represent our restaurants and cafes? Let me draw your attention to the following unpleasant cheap bathroom vanities truths: - semi-official collection of "national" recipes compiled immediately after Stalin's death in 1955, it is extremely outdated. Bright dishes gentry and middle-class cuisine unrepresented.
Where will this lead to a moment of truth - in 2014? Strict tourist examiner nor read anything sensible about the Belarusian cuisine can not anywhere else (except crowded absurd errors Pahlёbkina texts on the Internet), or find a place where clearly shows this kitchen. And if you will walk out of the restaurant to restaurant, then called "witches" or "Vereshchaka" will be able to meet a few dissimilar dishes, because every restaurateur understands them differently. With our grief curious hockey fans will be nothing left but to go to an Italian or Japanese restaurant, which in Minsk in abundance. The impression he will take away with our sincere and blue-eyed country: "Yes, the place wildly, but even here there is sushi and lasagna, not to mention the Big Mac. Can survive. "
I understand, however, and the conservatism of restaurateurs who are very slowly back to the canons of the local "high" cuisine. Already you can about it, then read - the author of these lines in the past 12 years, has written more than a dozen articles and even a couple of books are full of issue. But! Ordinary man in the street is still not in the tooth foot, he is comfortable in the holy ignorance. That's intuitive and restaurateurs are afraid to hurt the poor Belarusian how-to-expert-their culture, their expensive and extremely vulnerable client. Propose because he was something real, and he grimly: is that all? And I want to poultry fillet in cheese, but that fucking deep national! Restaurateur sedately - got it! - And run on the legs make poultry fillet in cheese, deep-national (ie in a pot), but under the pretentious title like "Radziwill Pan Kahanku cheap bathroom vanities Honestly Litvinsky Mister."
Belarusian cuisine, or at least what passed for it to understand the past half a century - is one of the most striking illustrations of the state of the Belarusian culture in general, with its voluntary renunciation of high cultural layers of the game in the meanings and values. Postulating the existence of the Belarusian culture past 100-plus years of tightly connected with the idea of getting rid of the culture of "gentry", that is noble, bourgeois and even prosperous peasants ("kulaks"). Belarusian culture in its modern version (italics used here to avoid the quotes) cheap bathroom vanities was preached cheap bathroom vanities in the uncompromising struggle against bourgeois culture, urban, Christian university and, among other things, for a long time does not need the declaration cheap bathroom vanities of the existence of any national cuisine. The idea of a kitchen emerged only a few years after Stalin's death, in the second half of the 1950s., And even though not ripened in the country, and was launched from the top, if the Council of Ministers of the USSR decided that the Federal Republic made up except for a few years so coats of arms, flags and anthems of the Soviet type still needed and such attributes of statehood and "flourishing of national culture", as the canons of national cuisines. And if in the case of catering Ukrainian or Georgian part of the new Soviet canon had to deal with already outlined and justified national culinary stereotypes, in the case of the kitchen staff of the Belarusian Council of Ministers of the USSR had to create a canon from scratch. The average man in the street as well Belarusian not needed in the cultivation of national cuisine, so, in fact, and still does not feel. Only bureaucracy trying something galvanizavats cheap bathroom vanities this cultural body, giving each year collections of recipes Belarusian national dishes, which have not changed over the past half-century. The basis of "national canon" cheap bathroom vanities is still an idealized cheap bathroom vanities view of the kitchen serf, and then the collective farm peasantry, which is very difficult to sell in today's market. Such a situation, cheap bathroom vanities however, inertia is approved as managers of Belarusian culture and entrepreneurs and technologists of the food industry, as it allows to save the intellectual and emotional cheap bathroom vanities effort.
Belarusian cuisine in contemporary representations

- The vast majority of courses, for example, from the book

Ales White: "Restaurateurs finally started to listen zoes kitchen to me"
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Alesia White today represent anyone not necessary. If someone is considered an expert in the history of the Belarusian national cuisine, this is definitely it. Ales not only knows what Belarusians ate a few centuries ago, but also can make it right now in their own kitchen. Raskapavshy rich culinary tradition of our people, white bit in frustration, as on the tables of modern Belarusians about her almost nothing like.
- Mistress, zoes kitchen who prepared a few centuries ago that today is described in the books of the Belarusian national cuisine is likely to stay at home, could be given to the whole lot of attention. And do you think, how these courses are applicable to the modern kitchen?
- The vast majority of courses, for example, from the book "The Cook Lithuanian", which had just been issued by Belarusian and in Russian, it is suitable for cooking and in modern conditions. In fact, they are easier for the Japanese or Italian dishes that we have gained in popularity zoes kitchen in the last decade due to the constant (and not very well-deserved) growth in economic well-being. And more financially accessible. But the formation of the mass consciousness of the Belarusians in the twentieth century came to the accompaniment of an all-out "antypanskay" propaganda. Therefore, the average citizen of Belarus brought up in the tradition of contempt for the "alien-enemy-Barsky." However, the most noble peasant dishes from the menu, we also in decline. zoes kitchen National culture has a very low prestige in all areas, including in the gastronomy.
- It really was so adjusted that at first I took only the history zoes kitchen of beer and brewing in Belarus. It was in the winter of 1995-1996 in Tashkent. Alai on the market, I bought a can of German beer Einbecker Urbock, with sivalichnay image goat, and read about his long history. After a year in London, bought a beer encyclopedia, where such stories - hundreds. Well and began to look like in our past. In 1999 he published zoes kitchen my first historical and gastronomic article "On the glory of beer" in the magazine "Heritage". Then I was "hooked" cheese, zoes kitchen and then in the same sources and studies began to come across information about a wide variety of dishes and foods, there was a desire to write essays about them. And it is unlikely the main driver was hurt. Rather, curiosity and a desire to show his compatriots richness of the country's history and culture.
- Most of the recipes (or various culinary "jokes" ritual preparation and consumption of food) or I find in old cookbooks (few), or in literature XIX - early XX century. Sometimes, in the memoirs of those who moved out of the BSSR in Poland in 1944 - 1958 HS. So that the continuity of the book is on the line.
- In fact, more often dishes of other countries and peoples were introduced in our tradition and gradually became his. How tarkavanay potato dishes, including pancakes, which the Germans moved to our soil Jewish innkeeper. But there were exceptions. For example, Knish (pastry stuffed) - a long course of Belarusians zoes kitchen and Ukrainians - Jewish immigrants did in the United States one of the main brands of fast food. A potato gut has become very popular zoes kitchen in Poland, although the word itself is Belarusian, not Polish. Now Polish Suprasl, zoes kitchen once an important center of Belarusian culture, already held the world championship on baking potato intestine. Traditional cake Lithuanian-Belarusian Tatars "perakachavnik" became the first regional dish, officially registered in Poland, and later in the European Union. Besides, it was emphasized that the name is taken from the Belarusian language. However unfortunate that in all these cases, the Belarusians have lost these dishes zoes kitchen yourself. Sometimes nationalists complain about neighbors, like those "assigned" our historical heritage. But in fact, this is the Belarusians themselves from all consistently zoes kitchen refused, not wanting to be responsible for the maintenance of high culture.
- Any important anniversary on a national scale, or an official government event. Or international zoes kitchen cultural festival, especially if this was carried out in the world or Nyasvizh. By the way, these restaurants in the restored castle is still either shy, or too lazy to return to the menu Radziwill dishes.
- Yes, there was a steady

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The first and most important rule in the regulation of lockers is brutal honesty. Girls often face the problem that the clothing and fashion accessories quickly as over-train, so it is important that we (if we really pie safe want to do something about all the clutter in your closet) with each other brezizprosne.
And how do you start? First, make for a good atmosphere so that you're set to repeat your favorite playlist. Then arrange all your clothes in piles - jeans together, skirts together, dresses'm pie safe sweaters there, shirts in another pile, and so on. From each pile then select one or two pieces of clothing that you will absolutely maintain - that is, those pieces that are regularly and gladly wear. Follow the hard part: the remaining clothes to choose those that will be put away back in the closet and those that will be thrown away, they sold or donated. pie safe In so doing, you can help the following five questions:
1 I wore it in the last twelve months? If the answer is no, it is time to come to terms with the fact that the reason for this elsewhere and not in this, 'that there was no real opportunity'. If something you are not dressed for 365 days, then it is very unlikely that you will do so at any time in the future. (And this also applies to what dress you this year tried at least three times, but it still nisto never go out of the house. Page.)
2 We the garment right? In this issue of the sincerity of the key. If you have in your closet jackets that are uncomfortable narrow or sweaters that have shrunk in the tumble dryer, it's time to get rid of them. The same is done with too wide or narrow pants that do not flatter your figure and with all the shirts and melts, or that shapeless mlahedrajo around your torso or when you lie down clothing to the navel. Also discard any inappropriate short skirts, compared to the shirt of your guys cover more.
3 Is this garment in any way damaged - torn, dirty, faded or stretched? If the answer to this question is yes, proceed as follows: Discard any clothing with non-removable stains, torn at it, consider whether you will really correct. If it was the effort of sewing buttons fallen to the jacket, which is anyway a few years out of fashion, too big, then get rid of it. The same is done with all namuckanimi sweaters, T-shirts with strange odor, pants dirty or torn edges and jackets whose original color is washed beyond recognition.
4 How do you feel when you wear this garment? This issue is crucial in deciding what you keep and what not. If you are in something you do not feel confident and comfortable, then donate it or sell it. This applies to all jeans where your feet do not look the best, all former boys' shirts, you pull the unpleasant memories and all the clothes of those colors with a color of your hair, skin and eyes fade and make your co-workers in the morning ask if You might be sick.
5 Would you buy this garment if shopping at the moment? In this issue consider whether the garment at all modern or when expressing your current personal style. Also consider how many such similar pieces do you have: five flower cannons, nine striped shirts and sweaters six of the same color is easy too. Think again, how useful is even an item if you set out for the skirt can not imagine at least three different ways or opportunities pie safe when it dressed, then get rid of it.
Once you make a selection of clothes that you do not want to keep, consider what you will be thrown pie safe directly into the trash, what you sell and what donated. The Internet offers a wealth of opportunities to sell or exchange clothes that you have accumulated the injured pie safe purchases. A picture of clothing and make ads on portals such as My boutique, My Wardrobe, craigslist, or in a group My second hand stuff on Facebook. Set a time limit (say 2 months) in which you want to dress

Aziraphale, thank you. As shown me my (not your own, hihi) Slavist recessed medicine cabinet poorly

I will not give their brooms !!! | Hirkani
Although I Slavist taught recessed medicine cabinet in school that the sentence sentences never start with "I" and even like this "I" implies to discarded zakompleksano blogersko soul, I sent this one record like this, because I want to further point out in particular.
Yesterday, my eye stopped recessed medicine cabinet on a large bulletin board where two baby, desperately poor cut, probably in the good old Korlu, all happy (Hooray for electricity!) Adhering to the intake pipe, along with a big sign: "Finally get rid of your broom! "or recessed medicine cabinet something like that. Because I was just driving by and the poster did not further deepened. Just occurred recessed medicine cabinet to me, very rebellious, "I do not give your broom!"
As I argue in their right mind zaprmej that the ultimate broom, the simplest and most useful pet geđet ever. Ha, now you think, and this is hard geđet frikica? Yes, exactly that. The fifteen-year career, independent housekeeping always remain and going back only to the good old broom. The raw wooden handle and nedefiranega origin winter. Everything else is "i was prošlo".
Let's see ... let's say: the last attempt with electric broom, before some two years ago, he remained in that the electric sweeper otherwise connected somewhere in the corner has a really nice blue light, but almost recessed medicine cabinet never is not used. This is because it empties the battery insanely fast and because then none after use is not complicated emptied and cleaned the filter and cups. That's how it inhabits there in the corner recessed medicine cabinet on it is - ironically - gathering dust, but its light is great.
Then there were even attempts by various močoti, VILEDA monsters and similar cleaning super innovation. Thankfully me to buy SuperDuper roaring hurricane vacuum cleaner was not convinced (well, I am unconvinced by his zasesana price). Thankfully, I also saw the cousin čudoviiiiiit water vacuum recessed medicine cabinet cleaner, for which preparation and hendlanje spent half an hour just for the fact that after ten seconds to suck spilled liquid recessed medicine cabinet from the jar. Žavrovinaste that disgusting liquid that is then offloaded upstairs to the bathroom in a Plexiglas container, prefer not to speak. The time when splakneš cloth around her oviješ broom and pull her one, two and three and then splakneš cloth and put the broom back in but it's definitely more exhausted than with those super duper suction Monster.
Then, when Robin ran aground pet p tapered rodajalcem (which prefrigano frnažijo such a pleasant among the orderly and a bit lonely older ladies), and bought a super duper deep cleaner, such a beautiful recessed medicine cabinet green color and cheap plastic and the years of loan repayment, but it lasted recessed medicine cabinet (mammal no credit) exactly to the first override Lego, and then were mad problems with service and warranty processing, and taking recessed medicine cabinet my concerns to why a person would need a deep suck bed and curtains every week ... uh, this sentence is already much proposal. Let the trolls ...
And if you still think Vonder all kitchen appliances, which are now squatting in the corner of the kitchen cabinets. Super duper mixer with all the attachments, from which only use the whisk for mixing dough, Meat mincer but I have not even once, because you can buy already minced meat in a butcher. For the rest of the connections I have already forgotten what they are. And juicer, which was so clean anojing and long-term, despite promises of money in the dishwasher, because those drobčkane sharp teeth, the devil of fruit picked recessed medicine cabinet so that it was necessary spešl namakt and rub with a brush. And the sesekljalniku onions, which plastic is then so stinky that I did not have the heart dat it even onions and then the good old knife and wooden dila again got its place and in my heart.
This entry was posted on Friday, October 9th, 2009 at 9:48 and is Filed under Geđet.laver, I'm kidding! , Small kitchen carojlije, parenting, women ailments. You can follow Any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed. 17 Comments on "I will not give their brooms !!!" aziraphale Says: October 9th, 2009 at 9:57
Aziraphale, thank you. As shown me my (not your own, hihi) Slavist recessed medicine cabinet poorly taught. Eto corrected. Despite the grammar is still Sweeper "my", meaning "things that you are very dear and helpful and ohinsploh MY":-) What's up with that quote? alcessa Says: October recessed medicine cabinet 9th, 2009 at 10:19
Get rid of your brushes - I do not give MY brooms! (Because your heart, poudariš that your yours at the same time get involved unexpressed thought "you are my sake you can get rid of, stop persuade me to give away to MOJO)
Alcessa so stressed it was also meant yes. It is true that for its never knew and would in any case also wrote:-) recessed medicine cabinet But, eh, now I have once repairs. Manor Says: October 9th, 2009 at 10:35
In the closet are located recessed medicine cabinet kruhomat, recessed medicine cabinet food processor, mincer. Hand blender has a fairly high frequency

Furniture systems are not designed for individual rooms, but are interwoven throughout the entire a

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Furniture systems are not designed for individual rooms, but are interwoven throughout the entire apartment. "Cucina non-cucina" is created with a unified modular system for horizontal and vertical elements, which may continue in other areas.
Nevertheless, the kitchen, which is not even useful value; it is embedded in the normal way, all kitchen appliances. Definitely will be in glass cabinets and counters questioned fanatical chefs and cooks, for those who are willing to endure for beauty, but I recommend.
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Designing furniture is part of the industrial design and designers who are concerned with, are often very innovative abc kitchen nyc - the Slovenian, which finally witness the international design awards. In any case, when you equip your new home, furniture design seems a pleasant task to almost everyone. And because we have our own ideas and desires quickly taken into the hands of sheet and a pencil and draw your dream sofa, chair or cabinet.
The idea that we are trying to (more or less successfully) to transfer to paper, but of course, not enough to really be able to design some of their own. Furniture design is required in addition to drawing talent still much other knowledge.
It is often necessary to know the "classical" dimensions of individual pieces of furniture - chairs, for example, the appropriate level of the seat surfaces for kitchen cabinets working height of the counter and the like. If you draw what "heart" and insisted on carrying out your "plan", would you ultimately may even happen that in a beautiful crib that you envision for your baby, not even landed one of the classic mattress sizes ...
Other important skills for furniture design knowledge proporcov or relationships. Even when seating part of the chair to draw the appropriate height and where appropriate also high armrests, this may still be too short. Or draw too low backrest that a man of average height abc kitchen nyc stretched only halfway back ...
Furniture design, of course, does not end in an artistic sketch. In industrial design belongs mainly because it is necessary to actually make an object composed of several parts - therefore it is necessary to actually abc kitchen nyc make a plan that will provide for the individual parts and how they draw that will be solid and secure. And if you're not with your experiment design given up earlier, will now surely time to contact at least to some carpenter who will tell you what is possible and what is not, and put your idea in a somewhat more "technical form".
The last stage of the selection of materials and manufacturing processes. There is quite a related matter, since certain specified materials processing are transferred, abc kitchen nyc others do not. You also need a good knowledge of the individual properties of the materials when the materials are combined - because one more stretch and shrink as another example. And for the ignorant layman is not only demanding knowledge of the different types of wood, metal and plastic, but can complicate even the so-normal things like material covers for upholstered furniture.
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Hello! I recently purchased a 2 bedroom apartment in the kitchen with david in an older twin towers. Since I'm for the first time in my life in his apartment, we equip represents a big challenge. Chose to furniture from Ikea. Individual pieces of furniture are like me otherwise, but I have no sense of how to put them. Therefore, in the kitchen with david we will be your every proposal of great help. The bathroom was renovated a few years ago, and will remain for some time as it is. The kitchen is old and in need of renovation, but we will only tolerate that wallet just a couple of years. If you have an idea for a kitchen, of course, welcome. I am most interested in your suggestions for equipment in the bedroom, living room and hall. Lobby is large, but I do not work well functionally. I can not imagine where to put wardrobes. In the living room, I would like to have a work area with a desk. The apartment has a spacious balcony as well, which is circumvented by wooden paneling dark color. I have a feeling that it would work much more pleasant in lighter colors. Thanks in advance for your suggestions, Marjana
The apartment is large enough, in the kitchen with david but really embarrassed designed, because despite the great hall there is no room for cabinets. Even unrelated kitchen and living room are not in accordance with modern ground plan solutions. In the first variant I foresee a breakthrough between the kitchen and living room. Since the wall of the carrier, would be for the production of openings and headroom necessary static calculation. This would free up space in the hall for the dressing room. Since the entrance to the living room so through the kitchen, it somewhat reconstructed with a wall of Knauf. The kitchen is mounted in the recess to act as little as possible in the kitchen, but in this way is "hidden" stack on the left side.
If you choose not to connect the kitchen and living room, a floor plan remains quite similar to the basic wardrobe can stands just in the middle of the hallway. I suggest you white kitchen table Melltorp dimensions 125 75, which is complete with vibrant in the kitchen with david chairs. Same table in the living in the kitchen with david room in a working corner. In addition, it is Kramfors sofa with yellow fabric cover, with tabourets, which can also serve as a table or extra seating. The bed has dimensions of 160 200, in the bedroom there is enough space for angled cabinet. Yellow combination would be a nice complement to the shade of violet. On the ground you propose oak flooring, paneling on the balcony just remove it. I wish you well-being in a new home!
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