#vodka tea and kvass ���

[fioredistella]

Belarus has a high drink tolerance to the point she can't really get drunk. Her drink of choice is vodka, but in addition to vodka she is also fond of tea and kvass. In terms of food she is a decent cook, but even if she wasn't she would still eat her own food. She will practically eat anything even if it's bad or she hates it because she hates wasting food even more. She does tend to eat a lot of potatoes/potatoes dishes like draniki, a kind of potato pancake, and dishes like sirniki, a small cottage cheese pancake, a nalistniki, a pancake used to wrap different fillings as well as pelmeni, a meat dumpling and kolduny, a potato pancake stuffed with meat. She also has a low tolerance but will eat spicy food anyway without complaining if it's given to her. She will forget to eat sometimes due to just losing track of time and being absent minded.

[russianshavefun]

Why do Russians add vodka to borscht and a burning stick to the fish soup, and why do you need to eat chebureki standing up?

Russian food is not about haute cuisine, Russian food is always something very cozy, homely.

This is what our grandmother always cooked for us when we got up in the morning at her place - fresh hot fragrant pies, borscht, and dumplings with sour cream for dinner.

Let’s take a look what is what here

Borscht with vodka

Some housewives add ... VODKA to BORSCHT.

You’ll say – hell yeah, you Russians add vodka everywhere.

Though, it was surprising even for me.

Borsch is a beetroot soup with a piece of beef. Someone came up with the idea that a shot of vodka will reveal its color and aroma. Opinions on the internet, however, differ - someone says that this is a complete disaster, others find it genius.

Ukha on a log

Ukha is a fish soup, which can be cooked only on an open fire, near the river.

Ukha is a fish that was swimming in the river five minutes ago, and a potato, a carrot ... and what else?

That's right, - vodka!

But there is another secret of real fish soup - a smoldering log is added to it for a couple of minutes, right from the fire. It is believed that such tricks are not for taste – vodka kills bacteria, a burning log neutralizes akali from fish. Maybe it doesn't affect the taste, but it looks spectacular!

Okroshka

This is a vegetable salad with sausage, which is filled with cold kvass or kefir. We eat it in summer.

Kvass is something like non-alcohol sweet beer, carbonated, Russians love it, foreigners do not. Kefir is a drink made from sour fermented milk.

Also we like to eat dough with meat in all its variations

Pies (baked dough with meat)

Russian cuisine can't hide from pies. Hot pies at grandmother's countryside with sweet tea – what could be better?

Traditional fillings are potatoes, cabbage, onion and egg, as well as sweet pies with berries.

But meat pies are really special, baked or fried in oil - it is the soul of the Russian house.

Pelmeni (dough with meat)

Also a kind of dough with meat, but different. Pieces of meat in a thin dough are similar in shape to ears.

It is believed that real pelmeni are made in Siberia. This is where it's terribly cold. In Siberia, ice water was added to the filling and the finished pelmeni were exposed to frost (- 40). The water, freezing, guaranteed the tenderness and juiciness of the meat when cooking.

Chebureki (dough with meat)

Another version of the dough with meat is a fried crescent with a filling of lamb and onion with a juicy broth inside…

Oh gosh, how it smells! Chebureks came from the south of Russia, but they became almost the main street food of post-Soviet Russia.

Cheburek should be the size of a palm, and it must be eaten standing up, biting from above and preferably not in an Armani suit. If you bite it in the middle you risk to stain your clothes with broth.

Russian food is also about a feast, and the main rule here is to feed the guests so that they don't come back to you anymore. Kidding.

It was just a brief introduction of a Russian table. There’re a lot more to tell you about!

Ask questions and write in the comments, what would you like to try from Russian cuisine?

[thehollowsoldat]

A VERY DESCRIPTIVE PROFILE OF YOUR MUSE. repost with the information of your muse, including headcanons, etc. if you fail to achieve some of the facts, add some other of your own!

NAME. James Buchanan Barnes. NICKNAME(S). Bucky TITLE(S). Bucky, Boy Commando, Bluejay, Winter Soldier, Asset. (Not White Wolf). Captain America. AGE. Verse dependent. Never looks older than 26 (MCU) or 30 (616). SPECIES. Human (Enhanced) SEX. Male ALIGNMENT. Neutral Good. INTERESTS. Fiction (horror/sci-fi/pulps/fantasy). Comics. Baseball. Guns, knives, fighting. Piano (MCU). PROFESSION. Student. Army Mascot (616). Clerk, Pianist, Dock Worker (MCU). Soldier. Prisoner of War. Spy. Assassin. Avenger. S.H.I.E.L.D. Agent. BODY TYPE. Athletic. 616 is less muscular than MCU. EYES. Brown (616), Blue (MCU) HAIR. Brown. Sometimes has reddish tint (616). MCU kept it in fashion, sometimes slicked back before the War. Post-Winter Soldier, he cuts it to something similar (616), a classic taper, or a crewcut. If it’s anywhere close to Winter Soldier-length, that’s cause for concern. (Long hair = brainwashing/mind control in his head). He’ll let it go into a little ponytail or something in some verses. But anything else long is not taking care of himself. SKIN. Fair. Plenty of scars. FACE. Matinee Idol Looks TM. Square/heart shape mix. Cleft chin (MCU). Clean shaven. If he’s not feeling it, he’ll have some stubble. Beards are for when he’s too busy/undercover or not taking good care of himself. HEIGHT. 5′8 (616), 6′0 (MCU). VOICE: Midwest/”raised in the Army” (616) or Brooklyn (MCU) accent. Can pretend to be from just about anywhere. Terrible singer. Prone to sweet-talking and cussing. SIGNIFICANT OTHER? Natalia Romanova (main verse) COMPANIONS. Steve Rogers, Invaders, Howling Commandos, Nick Fury, Avengers, Sam Wilson, Clint Barton, Yelena Belova, Jasper Sitwell, Jakob Lee Barnes, S.H.I.E.L.D., and other Avengers. ANTAGONISTS. Red Skull, Zola, Department X, Baron Blood, Baron Zemo, Axis, fash, HYDRA, AIM, Alexander Pierce, Avenger enemies. COLORS. Black, grey, navy, blue, red FRUITS. Berries, apples, peaches. DRINKS. Water, Coffee, tea, juice ALCOHOLIC BEVERAGES. Whiskey, vodka, wine, kvass SMOKES? Like a chimney. DRUGS? Government Sanctioned Battle Meth. Super Soldier Serum (MCU). Whatever cocktail Department X/HYDRA gave him. Recreationally? No. DRIVERS LICENSE? Yes.

[radiomayak]

Muse's Favorites/Preferences

Repost, Don't Reblog

Tagged by: @bates--boy

Tagging: @paperworkanddogs, @ourfairdominion, @hanafuda-s-p-a, @thistlewhiskey

Favorite…

Animal: horses

Flower: romashka

Scent: “cashmere”

Coffee: five creams, five sugars, two pumps of caramel...

Tea: hot, with sugar cubes

Drink: kvass!

Alcoholic Beverage: lukewarm high quality vodka

Food (savory): mayonnaise smoked salmon

Dessert: Custard pastry

Article of Clothing: sweaters!!!

Candy: he has such a comfort food vibe for hematogen

Left or right handed? Right handed

Sloppy or Neat Writing? Neat

Clean or Messy Home? Clean Maximalist.

Shower in Morning or Night? Afternoon/Evening

Tasks Done Early or Last Minute? Early or late, no in-between

Love Language? Physical touch

Believe in Love at First Sight? no

[venusloveslobotomies]

Pyromania (Bucky x Reader) 2

  Summary: (Winter Soldier-Endgame Insert) You’re an enhanced HYDRA agent who negotiated her way out of being a weapon. You’re now the nurse/ aid of the Winter Soldier. You end up escaping with him and follow him in and out of danger while slowly developing feelings for each other.

Words: 1850 (approx) Chapter: 2/? Part 1

  “Will you eat?” I huff after Soldat sits down and ignores the hot food, “It’ll go cold and honestly it’s not that bad,” Beef borscht, a mash of carrots, corn and potato, biscuits with cold gravy and something that looks like bird’s milk cake. It’s good food. We’re fed better than anyone else in this facility. However, he seems more interested in inspecting his metal arm and I sigh.

  I swear he’s hardly a soldier. I need to baby him half the time. Combing his hair, washing his arm, feeding him. So, I sit on the bed next to him and scoop up a spoonful of the borscht. He turns back towards me and enthusiastically allows me to spoon feed him through dinner. “The things I do for you…” I mumble and steal a bite of the cake. I was right. Bird’s milk. He seems strangely thoughtful as he eats.   It’s finally time to relax. I return the tray and dishes to the kitchen and when I come back, he’s reading a Korean children’s book aloud. I notice it’s in Hangul.    “That’s good, moya Soldat,” I know reading a new alphabet is difficult. He lays on his stomach on the bed and I help him through understanding the words.   I set about massaging his shoulders and back again. I can finally tell when his knots are gone because the strain leaves his voice and he seems sleepy. I put the book back on the shelf and glance at the clock. 23:07. He stretches out his muscles while I take clothes to the laundry and fix our beds. We stand in the small bathroom down the hall, brushing our teeth. I sit on the counter and Soldat makes faces with a mouthful of toothpaste for my amusement.   On our way back from brushing our teeth, I receive our packed bags for tomorrow morning. When we come back and put them down, he picks up his mask and studies it for a moment. He seems sad and distant. I know he hates the mask. It’s like a muzzle. I hate it possibly more than he does because I understand the implications behind the mask whereas he just sees it as a piece of restricting uniform. I place my hand on his back and rub gentle circles with my thumb. He drops it back into the bag and crawls into bed. It’s about to hit 00:00 so I kneel next to him, remind him to relax, and stroke his hair until he closes his eyes.   I leave and begin prep for the next morning. This, as usual, involves handing a receipt to a treasury official and receiving an envelope of money, which is US dollars this time, placing orders for rations for the designated travel time (4 days), receiving briefings for the mission and checking over our bags.   I finally get back to the room at about 2 in the morning, luckily we won’t be woken until 10 am. I can hear Soldat muttering in his sleep and immediately know he’s having a nightmare. I change into a nightgown and sit down next to him, stroking his hair until he seems to calm down.

 I wake up with a jolt as the alarm goes off. I reach over and turn it off before realising I’m in his bed. Still on top of the covers. Not unusual. I seem to always end up falling asleep after comforting him from a nightmare. He sits up and stretches. I hear knocking and get up to find that breakfast has arrived. I thank the kitchen girl and take the cart.   I dress in the basic white travel sweats for the day before taking my tray and settling on the floor. Soldat joins me in a matching outfit, but his is grey. His meal is very protein-heavy, butterbrot with ham, eggs, tvorog (like cottage cheese), kasha (a grain porridge), orange juice and coffee. Calorie dense and carb and protein based. Mine isn’t too different but I ended up with kasha, butterbrot with butter, one egg and coffee. He seems happy and digs in while talking animatedly about seeing things in Washington while I read through the logistics of the mission, where we’re based, who’s accompanying us, who the target is, when and where the mission is supposed to be carried out. I like traveling a lot and I know he enjoys it too.   I know we have to be at the hangar at 12:35 and wheels up at 12:45. So with nothing to do but relax, we talk for a while, joking and pretending that we’re not going on this trip to murder someone.   When I decide it’s time to go, we grab our bags and head up past the training center and arrive at the hangar early. We meet with the officials and are given orders to wait in the jet. It’s a big cargo-style jet with a large open space in the center and benches around the perimeter.   Throwing our bags down, he picks a spot towards the back and I join him. He lays down with his head in my lap and I pretend to be inspecting his face, putting more disinfectant on his already healed wounds from yesterday and checking his pupil dilation. Eventually he closes his eyes and tries to sleep. We have 10 and a half hours to wait until we arrive in DC.   The other guards file in, including Soldat’s handler, a huge Serbian guy who goes by Petrovic. They look confused at the sight of the Winter Soldier sleeping on his nurse’s lap but Petrovic and the two officials ignore it. They’re used to it by now.   The flight goes slowly with not much to do. There’s quiet chatter, soldiers sleeping on benches and the ground, a few are reading. I wake my soldier up at around 2:50 to eat something since food’s being handed out. We sit on the floor and eat. Beef with potatoes, hot shchi (a cabbage soup), black bread and coffee. Chocolate bars are offered around by one of the younger guards however that offer never gets to Soldat. I take one and thank him before breaking it in half to give to Soldat.   There’s some quiet socialising among the guards since the officials and pilots seem chatty and happy up front. Some of the men try to include me in the conversation but I’m fairly disinterested and direct the conversation to someone else before I have to talk for very long. After the food’s been finished it seems as though we go back to silence. I offer a game of 101 to Soldat with a pack of cards and we play quietly for an hour or so. More snacks and cups of kvass are once again passed around and after we finish, Soldat and I fall back asleep for a few hours.   Petrovic wakes us up when dinner is being served, around 7pm. The TV is turned on for the Washington DC news and everyone gathers on the floor again to eat. For dinner we’re given pork stewed in tomato sauce, a salad of pickled cabbage, cucumbers and carrots, more black bread, buckwheat porridge and a double shot of vodka is offered to everyone. I take mine but quickly pass it to Soldat since vodka’s strange attractiveness doesn’t make sense to me. For dessert we’re all given strange little tea cakes, apparently British, and kissel, a fruity jelly-like dessert.   Most of the guards get some sleep but a few figure since we’ll be landing in a few hours they may as well stay up. Soldat goes right back to sleep, this time leaning back on my chest with his head on my shoulder, but I keep a wary eye on a few of the younger guards who may not fully hold their alcohol too well. Kvass is offered around again at about 10 and I take the cup and read a book I bought on our last mission in Ukraine.

We finally land somewhere around 11:30 and I wake Soldat up. We pick up our bags and are directed to a truck with Petrovic.   Once we arrive at the base, Petrovic gets our keys and tells us to stay in the room. He disappears into the room next to us and I have to literally undress Soldat to get him into the shower. We both scrub down before climbing into the creaky double bed and knocking out completely.  When Petrovic comes in the next morning to brief us on the timeframe he admits that we could be here for up to two weeks. Soldat starts getting ready to leave. Since I’ll be on standby the first day, I end up alone in the base, writing up a medical report in case something happens.   The next night I am assigned my suit for a mission. I’m nothing but aid at this point but it’s best to be prepared if it comes to a fight. Soldat is given a sniping gun and our main goal is to just shoot and get out.  We end up on the roof across from an apartment building, aiming through a window. I sit impatiently. Whoever lives there crawls in through the window and we wait for the light to be turned on. A few minutes and the target stands up. Soldat gets a few good shots before he’s down. We watch as he gets dragged out of sight.    “Begat!” Run. We both spring up and sprint across the roof. We jump over a few alleyways before I see the end of our block, where a nondescript car is waiting for us. We land on an adjacent one before the man in pursuit of us smashes through a window and onto the same roof as us. I hear his shield coming towards us but Soldat turns and catches it easily. He throws it back at the man and we jump off the building, sprinting back to the car parked down the street. We drive off back to the base.   The moment we arrive and jump out of the car, Soldat starts pacing with nervous energy. I walk over to him. I can hear him getting worked up.    “I wouldn’t do that, Ms Kang,” His handler puts his hand out but I ignore it. I hear guns being cocked but I know they’re trained on Soldat, not me. I step in front of him and he stops abruptly.    “Stop it,” I place my hand on his chest and stare straight into his eyes, challenging him, “You’re acting like a child,” He stares back at me. As frustrated as he may be, he knows that I’ll knock him out if he doesn’t stop freaking out. He takes a big, huffy breath and kneels so that I can wipe the charcoal from around his eyes. The other soldiers relax their weapons and I can hear as they slowly resume their positions.    “Mianhae,” It doesn’t matter that he says it in Korean, it’s so quiet no one else could’ve possibly heard it.     “It’s ok. I know you’re stressed. You’re fine,” I tell him, patting his cheek as I finish up.

Part 3

[reportstore]

Nine Russian drinks fans are likely to see during the 2018 FIFA Football World Cup

While a great many people will in a flash consider vodka, this reasonable soul isn't the main beverage Russians love. Difficult to accept? Indeed, Inside Beverages has incorporated a rundown of nine famous Russian beverages fans are probably going to see during the FIFA World Cup 2018.

Kvass (or Kvas) - a sweet, shining beverage

Found all things considered supermarkets and corner stores, Kvass is a sweet beverage like shining juice and brew. This drink goes back hundreds of years and is known as 'dark bread' among Russians, because of it being made utilizing aged dull sourdough rye bread and spices. Kvass has a drunkard content of 0.5% to 1%, and while it isn't viewed as alcoholic, the more Kvass is passed on to mix, the more grounded the inebriation. Organic products including strawberries and raisins can be added to the 'invigorating' drink and it is considered as a guide to processing.

Chernigivske lager

Chernigivske was laid out in 1988 and named after the area of the principal distillery it was delivered in. It is one of the most famous items from worldwide brand Sun InBev comparable to its deals volume. This lager offers eight unique sorts — Light, Areas of strength for superior, White, White Evening, White Honey, and Purple. Sun InBev's item contains 4.4% liquor by volume (ABV) and is viewed as 'the brew that addresses Ukrainian public pride, a feeling of solidarity, self-assurance, regard, and genuine kinship', as indicated by the brand's Stomach muscle InBev business. The ABV of Chernigivske's different brews range somewhere in the range of 4.4% and 7.5%. The brew brand likewise as of late went through an update by Reynolds and Reyner to give a more 'slick' appearance. Khortytsa vodka

We can't have a rundown of Russian beverages without one of the greatest vodka brands included. Created by Worldwide Spirits, Khortytsa comprises of five unique assortments, Khortytsa Exemplary, mint seasoned vodka Khortytsa Silver Cool, Khortytsa Platinum, Khortytsa Outright, and honey pepper enhanced Khortytsa Pepper Honey Hot. Each type has a drunkard content of 40% and the brand is accounted for to be the main top rated vodka in Eastern Europe.

Dark Tea

Russians drink a great deal of tea, including green tea and natural tea. Notwithstanding, dark tea is the most well known. It was initially imported from China through a camel train and the excursion would require something like year and a half, which prompted the tea's smoky flavor, gained from the band's open air fires. The smoky flavor is currently kept up with through aging. Utilization is recommended during the night when you really want something to quiet your nerves after your nation neglected to score an objective.

Ryazhenka aged milk

Probably going to be drunk by Russians in the solace of their homes while watching the match, Ryazhenka is made by bubbling entire milk for at least eight hours, maturing it to arrive at a thick or runny consistency and adding harsh cream. Alluded to as 'heated milk', Ryazhenka starts from Ukraine. The name gets from an old Slavic word, making an interpretation of into 'to sear', and has a 'somewhat sweet caramel flavor' taste. This item can likewise be situated at neighborhood supermarkets and public markets, for the people who wish to stay away from the eight drawn out creation process.

[sultan-suslik4]

Stupid stereotypes about Russian

1) В России все люди зимой ходят в ушанках, под куртками у них сине-белая куртка или майка, или то что русские не чувствуют холода

This is not true. It is not always cold in Russia, although it all depends on the region. The truth is that winters are long and cold in some regions of Russia. In Russia, which is huge in size, the climate is mainly continental and sharply continental. And temperatures can be quite extreme, from 45℃ in Kalmykia in the summer to a deadly -64℃ in Oymyakon in the winter. We are people like you and we don’t have immunity, although it can be developed by hardening. And besides, earflaps are no longer relevant like a shirt! Only old people go there.

2) All Russians drink the same vodka!

Not! Some people even smell this 40° drink, but Russians are people who drink, but not all people drink! Yes, and in addition to vodka, there is more: beer, cognac, whiskey, low-alcohol drinks and energy drinks. And besides, in addition to alcoholic products, we drink bread kvass, compotes, fruit drinks (like juice, though no one knows what is the difference from juice), and we also love tea and coffee. Most people drink tea. A lot of

.3) In Russia, everyone has their own personal bear.

This is not true! Bears are dangerous animals, especially if you wake him up during hibernation and then the bear will go crazy. And besides, we have a lot of hedgehogs, yellow-bellied snakes. (If you feed these snakes, they will guard your yard better than dogs)

4) Russians are unfriendly

Они очень дружны, русские ходят друг к другу в гости. Если к ним приедет кто-то из иностранных граждан, они будут лояльны к иностранным гражданам. Кроме того, существовал еще один стереотип, что русские = серьезные или угрюмые. Однако это не так, хотя, честно говоря, с улыбками в нашей стране действительно не все так просто. Многие отмечают уже по приезду, что вокруг действительно много угрюмых людей. Хотя, несмотря на наш угрюмый вид, мы любим посмеяться и повеселиться. Вот и все, честно говоря, при написании этой статьи мне приходилось советоваться с родителями.

To be honest, I don't even know how to finish this post. Therefore, I will say the old fashioned way: "Thank you for your attention, love and be loved"

[madisonsdish]

https://www.blogger.com/profile/04845887803654890967 by madisons dish Via Flickr: www.blogger.com/profile/04845887803654890967

Russia Standard Food

With a similar preference to stroganoff yet without meat, this creamy mushroom recipe gets on practically every menu as a hot appetizer. Combining some of Russia's ubiquitous active ingredients as well as a tip of French fascination, this Russian food is made with thinly cut mushrooms, cheese, sour lotion and also cream and broiled/grilled for a crusty top, offered in a pretty metal meal or bread crust. While this abundant, small-serving dish might not impress immigrants with its standard ingredients, it's an unique meal in Russian cuisine. Without a doubt, mushrooms in any kind of form are a must-try in Russia, where mushroom hunting can nearly be thought about a national leisure activity. When you contain the cream, attempt an assortment of pickled mushrooms rather.

Russia

Commonly, Russian wedding events are notorious for being massive, loud, rowdy events. Not only does a Russian wedding celebration involve large amounts of drinking, adequate food to feed to numerous previous states of the USSR as well as nearly non-stop vocal singing and also dancing, yet the typical Russian wedding reception likewise lasts for 2 days minimum. Sometimes the event keeps going for an entire week.

Russian Food - 10 Recipes You Should Attempt

There has actually been a resurgence of rate of interest in stylish origins. The exploration as well as event of one's genealogical history has actually come to be fairly preferred, as well as some participants of aristocratic family members abroad have actually returned to see their family members' previous estates and also re-assert their rank. Lots of people are captivated by the romance and also dramatization of the fantastic families of the past.

Individuals ethnically recognized as Russians have actually been politically as well as culturally dominant in a large location for five hundred years of tsarist and also Soviet royal growth. Nevertheless, in spite of suppression of their social freedom, minority societies have survived within the Russian Federation; consisting of individuals of the North Caucasus, numerous indigenous teams in Siberia, the Tatars in the Volga region, as well as the East Slavic Ukrainians and also Belorusians. The last three teams are widely distributed throughout the federation. Just about the youngest residents share a Soviet cultural experience, considering that under Communist Party rule the state shaped as well as regulated day-to-day live as well as social method. Much of that experience is being denied by Russians and also non-Russians who are recovering or transforming their ethnic or conventional pasts; many areas are asserting a particular local identification in regards to language and also culture. There is a broad social connection throughout the federation and among the countless Russians in the recently independent republics of Central Asia, the Baltic area, and also the Caucasus.

7 Conventional Recipes You Should Attempt In St Petersburg

To make the Xmas atmosphere extra joyful as well as immersive, Russians commonly clothe their residences and homes in Christmas decors such as fairy lights, stars, and сutouts in the form of angels. As well as, obviously, the Russian Christmas tree, among the main Christmas features, adorns homes of numerous Russians.

Many traditional drinks are indigenous to Russia and also are absent in various other nationwide cuisines. The most remarkable of these are vodka, sbiten', kvass, medovukha and mors. A number of them are no longer usual and have actually been changed by beverages originating in Europe. Nevertheless, these beverages were previously intoxicated as a complement to meat and fowl meals, wonderful porridge, as well as dessert. Of certain note is sbiten, a profoundly prominent medieval beverage which has considering that been changed by tea as the Russian pillar drink.

https://madisonsdish.com/

[oufakir97]

Foods of Russia

In short, Russian cuisine can be divided into four main eras:

Old Russian cuisine (9th-16th centuries);

In the medieval period most Russian beverages turned national: mead, khmel, kvass, cider. Beer appeared in 1284. In 1440-1470s Russia discovered vodka made from rye grain. Until the 17th century milk and meat were not popular. Meat boiled in shchi (cabbage soup) or for kasha was not even roasted until the 16th century.

Old Moscow cuisine (17th century):

Starting with Peter the Great, Russian nobility borrowed some of West European culinary customs and traditions. Rich nobles who visited countries in Western Europe brought foreign chefs with them to expand their repertoire. It was at this time that minced meat was introduced into Russian cuisine: chops, casseroles, pates and rolls became quite popular, along with non-Russian (Swedish, German, French) soups, which appeared in the 17th century: solyanka, (beef soup) and rassolnik (potato and pickle soup) containing brines, lemons and olives appeared at the same time and were hppily integrated into the cuisine. It was during this period that such well-known delicacies as black caviar and salted, jellied fish appeared.

In the 16th century Kazan and Astrakhan Khanates along with Bashkiria and Siberia were annexed to Russia. New food products such as raisins (grapes), dried apricots, figs, melons, watermelons, lemons and tea made their first appearance, much to the delight of the populace. During the short growing season, even poor farmers could enjoy a variety of fresh fruits, along with drying them for the long winter months. Foreign chefs cooked their national dishes, which harmoniously fitted in Russian cuisine. There was also the time of German sandwiches, butter, French and Dutch cheeses.

Petersburg cuisine (end of the 18th century-1860s)

The French expanded the assortment of starters by adding a number of old Russian meat, fish, mushroom and sour vegetable dishes the variety of which can be a surprise for foreigners. Because cold weather could last as long as nine months in some regions, preserved foods were a large part of Russian cuisine, and households would store as much food as possible to last through the long winters. This included smoking, salting, soaking, and fermenting. Cabbage could be used all winter to make shchi, or be used as a filling for dumplings. Soaked apples were often served to guests or in some side dishes. Pickled cucumbers were a main ingredient in many dishes, including several traditional soups. Salted and dried meat and fish were eaten after religious and pre-holiday fasts. Overall, it was a pretty spartan diet, with most economic groups using what was available.

Traditional Russian foods are heavily influenced by filled dumplings, hearty stews, soups, potatoes and cabbage:

+Borscht one of Russia's best-known foods, a chunky, cold stew made with beets and topped with sour cream

+Beef Stroganoff - strips of beef sauteed in a sauce of butter, white wine, sour cream (called 'smetana' in Russia), mustard and onions; eaten either straight or poured over rice or noodles

+Sweet-and-Sour Cabbage - cooked in red wine vinegar, applesauce, butter and onions.diced apples, sugar, bay leaves

+Solyanka Soup - a hearty soup made from thick chunks of beef and/or pork, cooked for hours over a low flame with garlic, tomatoes, peppers and carrots

+Golubtsy.- Shredded or minced beef wrapped in cabbage and steamed/boiled until cooked; found all over Eastern Europe

+Olivie. - a kind of potato salad made with pickles, eggs, bologna and carrots mixed with mayo

+Blini - thin, crepe-like pancakces topped with savory or sweet toppings like minced beef, caviar, or apples

+Potato Okroshka.- cold soup made from buttermilk, potatoes and onions, garnished with dill; Vichyssoise (often attributed to the French, it was actually created at the Ritz Carlton in NYC in 1917 but of course disputed by French chefs, who insist they created it)

+Knish - mashed potatoes, ground beef, onions and cheese filled inside thick dough pastry and deep fried/baked

+Khinkali - dumplings of ground beef and cilantro

+Khachapuri - thick, crusty bread shaped like a boat and filled with a variety of melted cheese

+Zharkoye - a beef stew made with potatoes, carrots, parsley, and celery, spiced with garlic, cloves, and dill; served hot with sour cream

+Pelmeni - dumplings made from thin, unleavened dough, filled with minced meat, mushrooms and onions

+Shashlik - classic shesh kebab

+Tula Gingerbread - similar to our gingerbread, but may contain jam or nuts

+Pirozhki - pastries filled with meat, potatoes, cabbage or cheese, similar to Polish pierogi

+Morozhenoe (rich ice cream); well hey... now you're talkin'

+Chak-Chak (Russia's attempt at funnel cakes... would we make that up?)

You'll notice a distinct absence of fresh vegetable salads, seafood, pasta and rice.They are just not part of their basic diet. And of course Russia is certainly not known for their desserts. Even Chicken Kiev is generally credited to several NYC restaurants who claim they created it, not to any native Russian chef or restaurant. (gee... you can't believe anything these days).

So next time you get a hankering for some borscht or a kinkali, you just may have to whip it up yourself. There is not a preponderance of Russian restaurants anywhere in the U.S. nor the desire for them. Few people thnk of blinis or knish when planning Sunday dinner. But who knows? You might just discover a whole new world of cuisine when you stick your toe in the Russian diet (oh dear, that didn't come out right). Go for it.

[fremade]

You make your way to the diner. “Alyona! Good to see you!” “Phineas, you see me everyday. It’s only been like three weeks.” she replies. “Yes, but I can still be happy to see you. So, what have you prepared for lunch?” “Well, today we’ve got Okroshka, Pelmeni, or Shashlyk. To drink we’ve got tea, water, coffee, kvass, and we’ve even got some medovukha! And vodka, of course. This is Russia, what do you want?” You consider for a while. What DO you want?

[pannazsinihkvetak]

about

★ fill in the questions as if you are being interviewed for an article and you were your muse.

TAGGED BY: me

TAGGING: you if you see this’

1. WHAT IS YOUR NAME? “Belarus which is what you may call me. Otherwise I am known as Natalya Yankovna Arlovskaya.”

2. WHAT IS YOUR REAL NAME? “Are you fucking deaf?”

3. DO YOU KNOW WHY YOU’RE CALLED THAT? “I am the nation of Belarus itself along with the Belarusian people. As for my human name I was baptized with the name Natalya long ago. I chose Yanka Kupala because he is quite important to me. My dear Vseslav despite no longer being my patronymic is still however precious to me.”

4. ARE YOU SINGLE OR TAKEN? “I am taken of course and sick of people who question me.”

5. WHAT ARE YOUR POWERS AND ABILITIES? “I can survive death and heal to an extent. I am also skilled at ballet, dancing, singing, acrobatics and gymnastics as well. I can shoot a gun and am skilled with a knife, I can cook, take care of plants and crops, fight martial arts, and write. In short I am the ideal wife.”

6. WHAT COLOR ARE YOUR EYES? “As blue as the flax flowers and lakes that are part of my very being.”

7. HAVE YOU EVER DYED YOUR HAIR? “I see no need to.”

8. DO YOU HAVE ANY FAMILY MEMBERS? “I have my dear brother and my sister. I also have a few bothersome cousins.”

9. DO YOU HAVE ANY PETS? “My cat and my wisent. Both are good company.” 

10. TELL ME ABOUT SOMETHING YOU DON’T LIKE. “I don’t like when assholes interfere in my business and make it out like they’re helping me. I don’t like when people assume shit about me or try to impose their western values onto me as well. I hate when people treat me like some fucking fragile princess who needs saving when they have no goddamn idea what I’ve been through too. I also hate it when people cause needless trouble or complain needlessly.”

11. DO YOU HAVE ANY HOBBIES OR ACTIVITIES YOU DO IN YOUR SPARE TIME? “I enjoy singing, ballet, acrobatics, as well as reading up on magic and practicing some of it. Gardening and writing are lovely too.”

12. HAVE YOU EVER HURT ANYONE BEFORE? “Hurting someone is inevitable when one lives.”

13. HAVE YOU EVER… KILLED ANYONE? “Yes, sometimes one must in order to survive. It is a part of life.”

14. WHAT KIND OF ANIMAL ARE YOU? “A question I have mused on before. However I’m not sure to this day”

15. NAME YOUR WORST HABITS. “I don’t think I work hard enough or do enough.”

16. DO YOU LOOK UP TO ANYONE? “Yes I do.”

17. GAY, STRAIGHT, OR BISEXUAL? “Just who the fuck do you think I am? Whatever, straight.”

18. DO YOU GO TO SCHOOL? “Not currently”

19. DO YOU EVER WANT TO MARRY AND HAVE KIDS SOMEDAY? "After complications cease I presume I shall be married one day, having children is impossible and I don’t care for them.”

20. DO YOU HAVE ANY FANS? “I don’t think so, nor does it matter.”

21. WHAT ARE YOU MOST AFRAID OF? “Telling someone your fears is a stupid thing to do.”

22. WHAT DO YOU USUALLY WEAR? “In these times of relative plenty I enjoy beautiful clothing and dresses I make myself with ribbons and lace. Clothing somewhat simple and modest but lovely nonetheless.”

23. DO YOU LOVE SOMEONE? “I love my dear Vanya.”

24. WHAT CLASS ARE YOU? “It doesn’t matter as long as I have food and security.”

25. HOW MANY FRIENDS DO YOU HAVE? “Not many”

26. WHAT ARE YOUR THOUGHTS ON PIE? “Pie is acceptable.”

27. FAVORITE DRINK? “Tea, vodka, kvass, and krambambulya perhaps tie. ”

29. WHAT IS YOUR FAVORITE PLACE? “I enjoy the forests of my nation, such as Belovezhskaya pushcha. It is a beautiful place, ancient and calming to see and to walk though. I always feel at peace there, nature itself in my homeland is a beautiful thing. ”

30. ARE YOU INTERESTED IN SOMEONE? “I said I love Vanya.”

31. WHAT’S YOUR BRA SIZE?

“Asshole. What’s your dick size?”

32. WOULD YOU RATHER SWIM IN THE LAKE OR THE OCEAN? “A lake.”

33. WHAT’S YOUR ‘TYPE’? “Vanya. That being said I love a strong and intelligent man.  A man who knows how to fight for what’s important to him and has a will of iron. He should be handsome and be fit to an acceptable level and not be a lazy scumbag. I love men who work hard as well and are in touch with nature and with animals. He should drink as well and have a fondness for tea and for meat. He should be a quiet type who likes staying indoors and isn’t a annoying fuckwit and no one overemotional either. I need none of that nonsense. He should be a man of taste and love good literature and music but not so tasteful as that he frowns on common folk. He should also understand the spirit world and the supernatural ideally. ”

34. ANY FETISHES?

“Biting off your dick in front of you”

35. TOP OR BOTTOM? DOMINANT OR SUBMISSIVE?

“Why do you give a shit?”

36. CAMPING, OR INDOORS? “Either is acceptable.”

37. ARE YOU WAITING FOR THIS INTERVIEW TO BE OVER? “Dear god yes.”

[bulletproof-bear]

Interview with Heavy Weapons Guy

real name: Mikhail ▌single or taken: Multiship, but single by default. ▌abilities or powers: His strength ▌eye colour: Steel Blue ▌hair colour: Medium Brown ▌family members:  His mother, and three sisters, Zhanna, Yana, and Bronislava ▌pets: A european Robin he has dubbed Tiny Bird ▌something they don’t like: Traitors, Chocolate and mint, Loudmouths ▌hobbies/activities: Reading, Boxing, cleaning his weapons, taking walks. ▌ever hurt anyone before: Yes ▌ever killed anyone before: Yes ▌animal that represents them: Siberian Brown Bear ▌worst habits: Being cold towards others, secretive, and he has a quick temper ▌role models: His Father ▌sexual orientation: Heterosexual ▌thoughts on marriage/kids: He would love to settle down and start a family, but doesn’t picture it as something attainable for himself. ▌fears: Something happening to his family, enemy Pyros, being found by his enemies. ▌style preferences: He actually has a softer sense of fashion than one might expect from such an intimidating man. When he’s dressing casually he might oped for a sweater, sweater vest, polo, or button down shirt. ▌someone they love: His mother and his sisters. (And of course all his shipping partners) ▌thoughts on pie: He enjoys pie! Doesn’t have much of a preference on what kind. ▌favourite drink: He quite enjoys Ryazehnka, Sbiten, Kvass, and most teas. (As for alcohol, he enjoys Peach belinis, and of course Vodka) ▌favourite place to spend time at: His room, the gym of the base, the local library ▌swim in the lake or in the ocean: Lake, but preferably neither. He isn’t a strong swimmer ▌their type: Typically, someone smaller than him. Softer personalities. He is,by nature, a caretaker to those he loves, so someone he can care for and pamper is a plus. But that isnt to say he wouldn’t enjoy a woman with a stronger personality or of a more hardy stature. Either way, if you’re a redhead, you’ll probably catch his eye at least for a moment. ▌camping or indoors: He enjoys being cozied up inside by a fire with a book, but he does enjoy nature.

Tagged by: nabbed this from @fraulinekritzkrieg

Tagging: @thoseblusox, @cameron-allen, @femgineeris, @pauling-charlotte, @fearfortheliving, @maple-syrup-heavy, @espion-bleu, and anyone else who wants to do this!

[money-laundering]

Foods of Russia

To put it plainly, Russian food can be separated into four principle times:

Old Russian food (ninth sixteenth hundreds of years);

In the medieval period most Russian refreshments turned national: mead, khmel, kvass, juice. Lager showed up in 1284. In 1440-1470s Russia found vodka produced using rye grain. Until the seventeenth century milk and meat were not famous. Meat bubbled in shchi (cabbage soup) or for kasha was not by any means cooked until the sixteenth century.

Old Moscow cooking (seventeenth century):

Beginning with Dwindle the Incomparable, Russian respectability acquired some of West European culinary traditions and conventions. Rich nobles who visited nations in Western Europe carried outside gourmet specialists with them to extend their collection. It was as of now that minced meat was brought into Russian food: slashes, dishes, pates and rolls turned out to be very prevalent, alongside non-Russian (Swedish, German, French) soups, which showed up in the seventeenth century: solyanka, (hamburger soup) and rassolnik (potato and pickle soup) containing brackish waters, lemons and olives showed up simultaneously and were hppily coordinated into the cooking. It was during this period that such outstanding luxuries as dark caviar and salted, jellied fish showed up.

In the sixteenth century Kazan and Astrakhan Khanates alongside Bashkiria and Siberia were added to Russia. New nourishment items, for example, raisins (grapes), dried apricots, figs, melons, watermelons, lemons and tea showed up, a lot to the pleasure of the masses. During the short developing season, even poor ranchers could appreciate an assortment of crisp natural products, alongside drying them for the long winter months. Remote gourmet specialists cooked their national dishes, which agreeably fitted in Russian food. There was likewise the hour of German sandwiches, margarine, French and Dutch cheeses.

Petersburg cooking (end of the eighteenth century-1860s)

The French extended the collection of starters by including various old Russian meat, fish, mushroom and acrid vegetable dishes the assortment of which can be a shock for outsiders. Since chilly climate could keep going up to nine months in certain locales, protected nourishments were a huge piece of Russian cooking, and families would store however much nourishment as could be expected to keep going through the long winters. This included smoking, salting, dousing, and aging. Cabbage could be utilized all winter to make shchi, or be utilized as a filling for dumplings. Splashed apples were frequently served to visitors or in some side dishes. Cured cucumbers were a fundamental fixing in numerous dishes, including a few customary soups. Salted and dried meat and fish were eaten after strict and pre-occasion fasts. In general, it was a quite simple eating routine, with most monetary gatherings utilizing what was accessible.

Customary Russian nourishments are vigorously affected by filled dumplings, generous stews, soups, potatoes and cabbage:

+Borscht one of Russia’s best-known nourishments, a stout, cold stew made with beets and beat with harsh cream

+Beef Stroganoff – segments of hamburger sauteed in a sauce of margarine, white wine, harsh cream (called ‘smetana’ in Russia), mustard and onions; eaten either straight or poured over rice or noodles

+Sweet-and-Harsh Cabbage – cooked in red wine vinegar, fruit purée, margarine and onions.diced apples, sugar, cove leaves

+Solyanka Soup – a generous soup produced using thick pieces of hamburger and additionally pork, cooked for quite a long time over a low fire with garlic, tomatoes, peppers and carrots

+Golubtsy.- Destroyed or minced hamburger enveloped by cabbage and steamed/bubbled until cooked; discovered all over Eastern Europe

+Olivie. – a sort of potato serving of mixed greens made with pickles, eggs, bologna and carrots blended in with mayo

+Blini – slim, crepe-like pancakces bested with exquisite or sweet fixings like minced meat, caviar, or apples

+Potato Okroshka.- cold soup produced using buttermilk, potatoes and onions, decorated with dill; Vichyssoise (frequently ascribed to the French, it was really made at the Ritz Carlton in NYC in 1917 obviously contested by French gourmet specialists, who demand they made it)

+Knish – pureed potatoes, ground hamburger, onions and cheddar filled inside thick batter baked good and pan fried/heated

+Khinkali – dumplings of ground hamburger and cilantro

+Khachapuri – thick, dried up bread molded like a vessel and loaded up with an assortment of softened cheddar

+Zharkoye – a meat stew made with potatoes, carrots, parsley, and celery, spiced with garlic, cloves, and dill; served hot with acrid cream

+Pelmeni – dumplings produced using meager, unleavened mixture, loaded up with minced meat, mushrooms and onions

+Shashlik – exemplary shesh kebab

+Tula Gingerbread – like our gingerbread, however may contain jam or nuts

+Pirozhki – cakes loaded up with meat, potatoes, cabbage or cheddar, like Clean pierogi

+Morozhenoe (rich frozen yogurt); well hello… presently you’re talkin’

+Chak-Chak (Russia’s endeavor at pipe cakes… would we make that up?)

You’ll see a particular nonappearance of crisp vegetable servings of mixed greens, fish, pasta and rice.They are simply not part of their fundamental eating regimen. Furthermore, obviously Russia is absolutely not known for their sweets. Indeed, even Chicken Kiev is commonly credited to a few NYC eateries who guarantee they made it, not to any local Russian gourmet expert or café. (hmm… you can’t think anything nowadays).

So next time you get a craving for some borscht or a kinkali, you just may need to get it ready yourself. There isn’t a prevalence of Russian eateries anyplace in the U.S. nor the longing for them. Scarcely any individuals thnk of blinis or knish when arranging Sunday supper. However, who knows? You may very well find a totally different universe of cooking when you stick your toe in the Russian eating routine (goodness dear, that didn’t turn out right). Take the plunge.

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[guthealthglasgow]

Low Foodmaps

Vegetables and Legumes

Alfalfa

Bamboo shoots

Bean sprouts

Beetroot, canned and pickled

Bok choy / pak choi

Broccoli, whole – 1 cup

Broccoli, heads only – 1 cup

Broccoli, stalks only – 1/2 cup

Brussels sprouts – 1 serving of 2 sprouts

Butternut squash – 1/4 cup

Cabbage, common and red up to 1 cup

Callaloo

Carrots

Celeriac

Celery – less than 5cm of stalk

Chicory leaves

Chick peas – 1/4 cup

Chilli – if tolerable

Chives

Cho cho – 1/2 cup diced

Choy sum

Collard greens

Corn / sweet corn – if tolerable and only in small amounts – 1/2 cob

Courgette

Cucumber

Eggplant / aubergine

Fennel

Green beans

Green pepper / green bell pepper / green capsicum

Ginger

Kale

Karela

Leek leaves

Lentils – in small amounts

Lettuce:

Marrow

Okra

Olives

Parsnip

Peas, snow – 5 pods

Pickled gherkins

Pickled onions, large

Potato

Pumpkin

Pumpkin, canned – 1/4 cup, 2.2 oz

Radish

Red peppers / red bell pepper / red capsicum

Scallions / spring onions (green part)

Seaweed / nori

Silverbeet / chard

Spaghetti squash

Spinach, baby

Squash

Sun-dried tomatoes – 4 pieces

Swede

Swiss chard

Sweet potato – 1/2 cup

Tomato – canned, cherry, common, roma

Turnip

Water chestnuts

Yam

Zucchini

Butter lettuce

Iceberg lettuce

Radicchio lettuce

Red coral lettuce

Rocket lettuce

Romaine/Cos lettuce

Fruit

Ackee

Bananas, unripe

Bilberries

Blueberries

Breadfruit

Carambola

Cantaloupe

Cranberry – 1 tbsp

Clementine

Dragon fruit

Lingonberries

Grapes

Guava, ripe

Honeydew and Galia melons

Kiwifruit

Lemon including lemon juice

Lime including lime juice

Mandarin

Orange

Passion fruit

Paw paw

Papaya

Pineapple

Plantain, peeled

Raspberry

Rhubarb

Strawberry

Tamarind

Tangelo

Meats, Poultry and Meat Substitutes

Beef

Chicken

Kangaroo

Lamb

Pork

Prosciutto

Quorn, mince

Turkey

Cold cuts / deli meat / cold meats such as ham and turkey breast

Processed meat – check ingredients

Fish and Seafood

Canned tuna

Fresh fish e.g.

Seafood (ensuring nothing else is added) e.g.

Cod

Haddock

Plaice

Salmon

Trout

Tuna

Crab

Lobster

Mussels

Oysters

Prawns

Shrimp

Cereals, Grains, Breads, Biscuits, Pasta, Nuts and Cakes

Wheat free breads

Gluten free breads

Bread:

Wheat free or gluten free pasta

Bread, wheat – 1 slice

Almonds – max of 15

Biscuit, savoury

Biscuit, shortbread – 1 only

Brazil nuts

Bulgur / bourghal – 1/4 cup cooked, 44g serving

Buckwheat

Buckwheat flour

Buckwheat noodles

Brown rice / whole grain rice

Chestnuts

Chips, plain / potato crisps, plain

Cornflour / maize

Crispbread

Corncakes

Cornflakes – 1/2 cup

Coconut – milk, cream, flesh

Corn tortillas, 3 tortillas

Crackers, plain

Hazelnuts – max of 15

Macadamia nuts

Millet

Mixed nuts

Oatmeal, 1/2 cup

Oats

Oatcakes

Peanuts

Pecans – max of 15

Pine nuts – max of 15

Polenta

Popcorn

Porridge and oat based cereals

Potato flour

Pretzels

Quinoa

Pasta, wheat – up to 1/2 cup cooked

Rice:

Rice bran

Rice cakes

Rice crackers

Rice flakes

Rice flour

Rice Krispies

Seeds:

Starch, maize, potato and tapioca

Sorghum

Tortilla chips / corn chips

Walnuts

Corn bread

Oat bread

Rice bread

Spelt sourdough bread

Potato flour bread

Basmati rice

Brown rice

Rice noodles

White rice

Chia seeds

Egusi seeds

Poppy seeds

Pumpkin seeds

Sesame seeds

Sunflower seeds

Condiments, Dips, Sweets, Sweeteners and Spreads

Aspartame

Acesulfame K

Almond butter

Barbecue sauce – check label carefully

Capers in vinegar

Capers, salted

Chocolate:

Chutney, 1 tablespoon

Fish sauce

Golden syrup

Glucose

Jam / jelly, strawberry

Ketchup (USA) – 1 sachet

Maple syrup

Marmalade

Marmite

Mayonnaise – ensuring no garlic or onion in ingredients

Miso paste

Mustard

Oyster sauce

Pesto sauce – less than 1 tbsp

Peanut butter

Rice malt syrup

Saccharine

Shrimp paste

Soy sauce

Stevia

Sweet and sour sauce

Sucralose

Sugar – also called sucrose

Tamarind paste

Tomato sauce (outside USA) – 2 sachets, 13g

Vegemite

Vinegars:

Wasabi

Worcestershire sauce – has onion and garlic but very very low amount making it low FODMAP

Dark chocolate

Milk chocolate – 3 squares

White chocolate – 3 squares

Apple cider vinegar, 2 tbsp

Balsamic vinegar, 2 tbsp

Rice wine vinegar

Drinks and Protein Powders

Alcohol – is an irritant to the gut, limited intake advised:

Coffee:

Drinking chocolate powder

Fruit juice, 125ml and safe fruits only

Kvass

Lemonade – in low quantities

Protein powders:

Soya milk made with soy protein

Sugar free fizzy drinks / soft drinks / soda – such as diet coke, in low quantities as aspartame and acesulfame k can be irritants

‘Sugar’ fizzy drinks / soft drinks / soda that do no contain HFCS such as lemonade, cola. Limit intake due to these drinks being generally unhealthy and can cause gut irritation

Tea:

Water

Beer – limited to one drink

Clear spirits such as Vodka

Gin

Whiskey

Wine – limited to one drink

Espresso coffee, regular or decaffeinated, black

Espresso coffee, regular or decaffeinated, with up to 250ml lactose free milk

Instant coffee, regular or decaffeinated, black

Instant coffee, regular or decaffeinated, with up to 250ml lactose free milk

Egg protein

Pea protein – up to 20g

Rice protein

Sacha Inchi protein

Whey protein isolate

Black tea, weak e.g. PG Tips

Chai tea, weak

Fruit and herbal tea, weak – ensure no apple added

Green tea

Peppermint tea

White tea

Dairy Foods and Eggs

Butter

Cheese:

Dairy free chocolate pudding

Eggs

Margarine

Milk:

Sorbet

Soy protein (avoid soya beans)

Swiss cheese

Tempeh

Tofu – drained and firm varieties

Whipped cream

Yoghurt:

Brie

Camembert

Cheddar

Cottage

Feta

Goat / chevre

Mozzarella

Parmesan

Ricotta – 2 tablespoons

Swiss

Almond milk

Hemp milk

Lactose free milk

Macadamia milk

Oat milk – 30 ml, enough for cereal

Rice milk – upto 200ml per sitting

Coconut yoghurt

Greek yoghurt, in small amounts

Lactose free yoghurt

Goats yoghurt

Cooking ingredients, Herbs and Spices

Herbs: Basil, Bay leaves, Cilantro, Coriander, Curry leaves, Fenugreek, Gotukala, Lemongrass, Mint, Oregano, Pandan, Parsley, Rampa, Rosemary, Sage, Tarragon, Thyme

Spices: All spice, Black pepper, Cardamon, Chilli powder (check ingredients, sometimes has garlic added), Cinnamon, Cloves, Cumin, Curry powder, Fennel seeds, Five spice, Goraka, Mustard seeds, Nutmeg, Paprika, Saffron, Star anise, Turmeric

Oils: Avocado oil, Canola oil, Coconut oil, Olive oil, Peanut oil, Rice bran oil, Sesame oil, Soybean oil, Sunflower oil, Vegetable oil

Garlic infused oil – see recipe page

Onion infused oil – see recipe page

Asafoetida powder – great onion substitute

Baking powder

Baking soda

Cacao powder

Cocoa powder

Cream, 1/2 cup

Gelatine

Ghee

Icing sugar

Lard

Nutritional yeast

Salt

Soybean oil

[superchicalonelyviking]

Eight (final for this trip!)

Hello from... London! Since Mongolia the trip has mainly consisted of train journeys, but we did have one stop off in Yekaterinburg, one of the biggest cities in Russia, just by the Ural Mountains in Western Siberia. Here we met my Auntie Pat's pen friend (of over 40 years!) Who last met me on a trip to England in 1990! She has lived there all her life with her husband and it was really nice to meet them both for a short time! They met us at the station and took us to their lovely apartment where they cooked us a fantastic dinner, complete with Borscht (a russian soup with beetroot), marshmallow whirls and vodka! Then we went to the border of European and Asian Russia - the border is marked by a monument, with a line that divides Europe and Asia. It was very satisfying to step over the border back home to Europe on foot! (Then step back into Asia. Repeat several times.) Lots of newlyweds like to visit the border to leave a ribbon on the trees there, it creates a special atmosphere. Afterwards we explored the town, which is lovely and felt very alive with lots of people walking by the river at sunset, and they too have a Beatles monument ! Later went for pelmeni which are a delicious kind of boiled/steamed russian dumpling with a meat filling, with a drink called Kvass. So all in all a great stopover in Yekaterinburg- it was so lovely to meet Farida and her husband who are very kind and knowledgeable people and we hope to see them again -hopefully it won't take us 26 years this time! From Yekaterinburg we took a train to Moscow, then a train through Belarus and Poland to Berlin, then several trains and a Eurostar back to London. The Moscow to Berlin leg (Strizh) has this amazing train which feels like a spaceship and you can get a 35% discount for your birthday or honeymoon! Highly recommended! Final thoughts and reflections - it's been a very interesting trip and great way to learn about the chunk of land in between here and the Pacific! Fascinating how different the cultures of the different countries are, and how the culture has been shaped by the natural environment, government and historic events. The somewhat epic journey, Japan and back without flying, seemed a bit daunting before setting off. But you take it one leg at a time, and each leg is always enjoyable, comfortable and very interesting. I would really reccomend trying to travel in this way to anybody. Yes, it would have been quicker to fly to these places we've visited, but having properly travelled to each place, I've always felt an awareness of, and a connection to home - in a way that I don't feel it when I fly somewhere. It's hard to describe, but it's a satisfying and quite special feeling. Someone we met named it 'the places in between' - by passing through a country and seeing the 'places in between' - not necessarily the most beautiful or charming or famous places but also the "ordinary" places where people live their lives just as you or I. It gives a unique perspective where rather than seeing a charicature of a place or a nation, you can catch a glimpse of real life there. It feels good to be back in the UK, we are now on a delayed train back up north so feel totally back to normal! Looking forward to going back to moaning about the weather, gravy, a 'normal' cup of tea, walking the dog and having a bathroom again! Thanks to everyone who has followed the blog all this time, and if anyone reading is considering doing any legs of the trip, get in touch-we'd be happy to help !

[orangedrummerboy]

Don't get me wrong, I have loved the Kvass, Georgian wine, the staggering range of tea, polugar, and of course the vodka, having a genuine mocha for the first time in five weeks is something special though. #mocha (at Espresso Organica)