and in winter, fairs and master classes are held on the premises. the most incredible atmosphere is in the evening, when thousands of lights are lit. how not to take a romantic photo. and if you look into the windows of the houses, you can find out who their inhabitants were at different times, during the soviet years, for example, a family of artists lived here, and a photographer lived here. volunteers found all these things in the attics in the basements when they were restoring the buildings. here, for example, is an apartment building. resembles a more expensive type of wood, that is, these are the so-called alfrey paintings, in fact it is pine, but stylized oak, that is, it was painted with a brush, yes, they were painted by hand, the door handles, stoves, even the floor boards remained the same, everything is so cozy and you want to look at every little detail, the atmosphere is as if you are in the last century, now... ..

someone in an old dress will come out of the corner, a christmas fairy tale, both people and the old houses themselves give it. lyubov filipova, roman serebrennikov, svetlana vedyashkina, channel one, nizhny novgorod that’s all for now, we are following the developments, now on channel one chefs on wheels channel, enjoy watching. alexander arkhipov, hello everyone, my name is alexander arkhipov, i am the chef of the kapita restaurant and the beshushu restaurant, a restaurant of modern tv cuisine. alexander was born in...

he prefers traditional recipes in his own version. but what would modern tv cuisine be without hummus? i add fried vegetables and stewed lamb to our hummus. i also add za'atar spice, which is very popular in israel. bon appetit! in 2023, alexander entered shortlisted for the chef's breakfast award, won the breakfast award. launched a series of collaborations

with famous brands, in his recipes you can always feel the joy of a summer day, this is lamb kofta mixed with minced meat, beef, if there is crunch, then there will be taste, you know, alexander arkhipov, the energy of the new wave. evgeny alexandrov, fire tamer. my name is aleksandrev evgeniy, i am the chef of the restaurant maya, welcome to the most brutal and wild restaurant in moscow. evgeniy was born in malta, where his father worked chef of the russian embassy. since then, he has been very interested in the culinary culture of his ancestors. the main concept of our restaurant is an open fire and everything connected with it.

in italy, germany, denmark, where the genius studied in the profession for more than 10 years, he trained to cut farmer's czechta, now he is one of the best specialists in moscow in smoking techniques, we cook czechta in such special cages, we first marinated it, salted it, and then cook it exactly in this format 6 hours, our dish is ready, evgeniy participated in the famous moscow projects, including

russia, so the city was founded as a border fortress. saratov was repeatedly devastated, including during the peasant wars. then the borders moved back and saratov became a rich merchant

trade center. now it is one of the twenty largest cities in russia. oh, we've finally arrived in saratov, meet us. i think we'll get everything here. the emotions we came for and in the end we will make two amazing dishes. i am sure that our final will be remembered by raratovo residents for a long time. let's go find out the city is closer. go! yes, today the chefs will not go on an excursion, but will go on scooters. so, and even with a local guide, they will see more sights. guys, did you know in general that the saratov region is a region of the first. no, no, be more specific. the first stationary circus was opened in saratov.

conditions, yeah, the first conservatory in the province was also opened, and of course, one of the most popular facts is that it was in the saratov region that yuri alekseevich gagarin landed, he was very happy about it, because saratov is like a second homeland for him, because it was here that he simply flew into the sky for the first time, indeed, the city of the first, yes, the city of the first, many ancient editions of saratov are the legacy of rich saratov merchants, the city remembers their traditions. the chefs, for example, met an expert on local architecture in a merchant's suit. he told them about the restoration of historical houses with modern merchants, that is, businessmen. the neo-merchant turned out to be a great patriot of saratov. i have a riddle for

you. interesting. there is such a legend, saratov called paradise. what do you think, if saratov is a paradise, what kind of forbidden fruit could there be for the residents of saratov? which i really want. to commit to a resident of saratov, but it’s impossible, very young people, what they want to do, usually from their small hometown, is to leave, yes, so the forbidden fruit for a saratov resident is a ticket from saratovo, as a gift for you we are giving just such a commemorative postcard, aka a voucher stating that you should never even try to leave saratov, and from saratov only to saratov, because the train leads from saratov. only in sarato, i want tell you about the germans of povozhye , have you ever heard of such an interesting one, well , listen with pleasure again, they have the most beautiful mansions in the city of saratov, for example, now we are standing near the mansion of the reiniki family, the entrance lobby is made in the form of a shell, that is you

are safe, all your thoughts about everyday life, they dissolve in the sound of the sea, why the sound of the sea, because here you and i on the fence see the waves, now with you... friends, i want to introduce you to the saratov song and dance ensemble too much, very nice, good afternoon, hello, hello everyone , this is exactly the same saratov

harmonica, famous throughout the world for its bells, and how does it differ from the usual harmony, this harmonica was made for the first time in saratov somewhere in 1860. let me try to play something- something, please, please, just listen to me carefully, obey, press all the keys at once, and try to make the bell change, now it will be, development, it turns out.

and now there will be a real game of spoons, as well as forks and knives, in the odessa restaurant chefs will find a mix of different cuisines and culinary traditions. a whole gastronomic symphony , how glad i am that you finally got to us, please, straight from the road, wrap up our salad, what is special about this olivier, we make it in the volga style, take crayfish, boil them together with tomatoes in beer and then we clean and serve, it smells very tasty, boiling crayfish with beer and tomatoes, it’s like i fry garlic, add tomatoes with saku sauce, then pour it all in, fry it in tamlyu, and pour in some dill seeds, fresh dill this.

sterlid and a domestic rooster, and i know why, why because the rooster, you can eat the broth on its own, yeah, i made it from a hard one, it has a lot of collagen in its muscles and veins, due to this the broth is boiled very well, i really like it , that you bleached the tomatoes, they are skinless, it ’s very pleasant to eat, there is nothing superfluous, super tender, just super tender, well, in the classic recipe it’s clear, it uses our tomatoes, but for some reason i liked cherry tomatoes, they’re bright, they. very simple cuisine, delicious, obviously made with love, soul, and you know, what

i liked most about this soup is the combination of such a strong, rich broth from rooster and this most tender fish, zhen , thank you for noticing, that’s why i also like to say the word strong broth, so what awaits us next, a dietary cutlet, it ’s a turkey cutlet, yeah, but we serve it with an unusual side dish, it’s pearl barley with porcini mushrooms, cream, fried onions, this cutlet is served with a baked apple, yeah. my uncle's apiary, we serve all this with baked in white wine with honey, honey is with berry sauce with black currants, tell us how you prepare this pearl barley? we boil the pearl barley in the usual way, only i boil it in chicken broth so that the chicken itself absorbs the taste, a little cinnamon, and the cutlets are just very juicy, what do you add in there for this kind of turkey, i add something in there, yes, very tasty, i like the combination pearl barley with... porcini mushrooms baked baked apple yes this sauce is very very very light turkey oh yeah

we also need this here rosehip infusion with with honey without sugar, you drink this drink and no illnesses are in danger , it’s a very good immunostimulating drink, it’s very rich, it tastes like - like prunes, oh great, great, everything is very tasty, healthy, with love from the soul and we were glad to have you. visiting, we were greeted so warmly , we would like to invite you to the finale of our program, where we will definitely feed you, thank you very much. all your dreams , tell me your fate, the mirror is not my cup of tea. no, don’t drive me away, beautiful aksana, become my sweet wife, yes, you’re dear, i’ll do anything

ready, even one soul, with evil spirits, success, heard, heard, here is tera, without love in me, light, finally here with you in someone else. the bold interpretation of the classics is fascinating. show and olympic champions. premiere. ice show by tatiana navka, evenings on the farm. today is the first one. gene sheaf.

product of steller group. one of the unusual attractions of saratov. limonary. this is a greenhouse where the tropics are created and exotic plants grow all year round. how unusual it is, sarat and limonarium. in addition to lemons , there are other fruits, he grows papaya, bananas are growing. yes, yes, yes, you noticed correctly, we have a lot of exotic plants. who is this? and this is our attraction. does he bite? he bites very hard. he always chooses the brightest shoes. thank you. we're probably prepared. but you can pick a papaya, you can, of course , i see, it’s just ripe, and i know that the papaya needs to be watered with lemon, let’s try, but we can squeeze a lemon here right now, we can, great, now we need to cut it and get the juice out of it, after the lemon, it really became

something to drink in an hour. olya, what products do you produce from lemons the most important thing here , of course, is our lemonade, excellent, marmalade, lemon, just now you can try our products, what we make ourselves, yeah, please, great, let's try, lemon, ginger, handmade, this something useful, i would take it home now, because now is the season. the fruits will rot everything else, it seems to me that it will be just a natural medicine, this is medicine and lemon cookies like italian ones , well, saratov only saratov ones, i see straight tea cookies, what a lemon and ginger combination oh how soft it is oh thank you wow just like jelly mm great everything is completely

natural i also see lemonade and this is the most important thing that we have so well how easy it is a big sip of health with lemon, here you go, try it, try the lemon itself , add sugar here , add stevia syrup, yeah, that is, it can be said to be healthy, it’s healthy, it’s just yes, very healthy, very cool, the fact that i see the product from which it’s made everything is prepared, and i can taste that it was made with love, love, that’s enough, for the final part i need one or two lemons for cooking, now we’ll do everything. and for my dish i need literally two or three leaves of a lemon tree, we’ll find the most beautiful ones, the tropical forest is a beautiful place, but the best thing in saratov is to admire russian nature, because the city is located on the volga, on the volgograd reservoir, south of saratov, the banks of the volga are very high, up to 40 m, this is the edge of chalk cliffs, one of them

is named after stepan razin, it is believed that somewhere... here ataman drowned the persian bookish you and i are on the banks of the volga river, there are a lot of cliffs in front of us, many of them are chalk, but very close to us is stepan razin’s cliff. we actually took a little walk in that direction together with sasha, it’s incredibly beautiful here, incredible latitudes. i would never have thought that you could see such beauty in saratov, it’s almost norway. someone compares it with greece, when the sun illuminates the slopes here, they are very bright and white. in general , such production as chalk burning once flourished here; these are remnants of history, when here there was a factory of stepan razin, producing izdit, but in general, of course, the most attractive attraction here is the cliff itself, where they lived, they told a lot of legends about its hidden treasures somewhere in some kind of darkness, there are a lot of mysticism in history, there are a lot of legends, these are the people who if

these treasures were found, today we, at least, do not know their names. there are a lot of all kinds of potholes, ditches, trenches, some of them were made, of course, by stepan radintsy themselves, because they tried to strengthen themselves, the ditches were filled water, then, well, practically he - it is clear that they had someone to fear from the government troops, the rest are all potholes, these are archaeologists who here tried to find some kind of confirmation of the presence of stepan razin, his army, by the way, found what concerns the chair, this is of course art.

dizziness, they even suggested that the mountain is a former volcano, and strong electromagnetic radiation persists here, the bosses were not afraid of the legends, but just in case they went there by car. zhen, did you think that saratov could be so beautiful? i even have i never had such a thought, i’ve never seen such views in my life, it’s just incredibly beautiful. russia, especially now. at sunset it looks amazing, look where we were and where we went, it’s amazing, in the 19th century

saratov, like other volga cities, began to grow rich, it was one of the centers of grain trade, it came out on top in russia in the production of flour, it was here a real gastronomic miracle was created - the saratov collage, to which an entire museum is dedicated in the city. radonachalnik. the kalach was of course the muron kolach, which appeared 7 centuries ago, can you imagine how long ago, then ivan maksimovich filippov, a baker who baked kalachi in moscow, began to bake moscow kalachi, and his son, upon his arrival in saratov, organized production at his production and baked our wonderful saratov kollach, it looks very beautiful, and you know that it has magical properties, it quickly disappears, let’s all press it together, let’s press it,

knead the dough several times, then melt it, decorate it and bake it , and in the end we get a delicious roll. maybe we're right now we can try to bake our own little ball, let’s go , let’s bake, i have almost everything ready, all that’s left is to add skillful hands and a little love, we have it, we take the pre -prepared dough from us, so what an airy dough, what a aroma, you see large pores, these pores must remain with us. in order for them to be preserved, you and i will make a rminka, we need to divide our wonderful dough into dough pieces weighing 1 kg 120 g, handle 1 kg 120 g

exactly, come on, sash, if i pinch off 112 g, we need to add 140 g, another 120 exactly, we need to do the final kneading, so we take the fold of the collach like this, what is famous for is that it has pores like a chaabat, it was previously compared to a french baguette, so we fold and knead it slightly , twisting the dough so that the crumb was layered , we put it to bed in molds for one hour, thank you, and we send our rolls to sleep in the proofing cabinet, it’s time to decorate our rolls, so much so that we need for this, we will decorate with flour tea leaves 100 g of flour, 100 g of flour, 6 g salt, 6 g salt. and 500 g of boiling water, brew immediately, brew immediately, we need small lumps of flour, it gives some kind of special crunch, it gives a beautiful appearance, due to

the salt it gives the taste of the top mound, it ’s salty, yeah, it looks like wallpaper glue, well it's called paste, well, put it in the oven, alexander, of course, go to the rolls, fragrant pohuchiy. oh, if the collage is ready, then it doesn’t burn your hands, that’s right, that’s right, oops, that means all the moisture has come out of it, great, let’s break it down, let’s break it down, what kind of airy dough, yes, what kind twisted, very tasty, yes, this salt on the crust, it directly complements, baked pieces of dough, and there would also be crusts, saratov kalach for every home, kalach for everyone, kalach for everyone. the smell from the saratov kalach is incredibly pungent, so it seems that it is no coincidence that yuri gagarin

landed there after his legendary flight. in the vicinity of saratov. this is now the site of memorial park. we are in the park of space explorers, in a very young park. this is a memorial and educational complex built on the landing site the first cosmonaut yuri alekseevich gagarin. what was here before the park was built? there was a collective farm here, it was called leninsky path, that is, gagarin completed his flight on an ordinary collective farm plowed field, where local residents met him. it was anna takhtarova and her little granddaughter named irika. later, the military arrived here and placed the first sign at the landing site of the first cosmonaut. now we are near the cedar alley and the decision to plant this particular tree was made because cedar was the call sign of yuri alekseevich gagarin. why cedar? what is this connected with? maybe he also loved pine nuts? it was believed that this tree is a symbol of immortality, well , that’s why kedr was actually chosen

as the call sign of the first cosmonaut. let's go, but it's time to buy food for the battle; the saratov indoor market is a sight in itself. it was built at the beginning of the 20th century using the latest technology of that time with refrigeration chambers, electricity, and a clock from bure. the building is in art nouveau style with various architectural excesses. for the first time i see a fountain in the center of the market. well, you already have you decided what you will cook? yes, i'll make

soup, that's what bisque is. how to choose the best crayfish, how to distinguish them good from bad? the crayfish must always be alive , this is the first rule, the size of the crayfish plays a role, of course, but a small crayfish, it will be much juicier, tastier, sweeter than a large crayfish, for example, we need 80 crayfish, let's give 40 small and 40 large. i see you have two different sunuks here, which have different prices, what is the difference, tell me, the price is different due to the size, and the fish we bring every day is local, that is, this is exactly today’s fish, this is a night catch, a night catch is what you need, and i think so, i probably need three fish, this size, then a bigger discount, wife, then stay, pay, and i’ve agreed on the ski, and i’ll go buy it all the products for yourself, great, see you.

what kind of variety is this? bull's heart, this is tiger, i see it's colors, like a tiger, like a watermelon, great, we 'll probably take all your tomatoes, i need mint, i see you even have some different types here, three types, great, i'll take a bunch of this mint, please, a bunch of this one mint, plus i need it. i’ll take a couple of bay leaves, okay , oh, great, these apples are a little sour, yes, but you can cut them off a little and let me try, maybe what’s the variety called, birkutopka, light sourness, sweet, let’s take it, i need these beets large, very

beautiful, she has this...

nothing extra, just fresh, delicious ingredients, very cool, sasha, you’re right , this balsamic harmonizes great here, it gives that very kiselina that is needed here, the basil really sets it all off, right delight, on the second we have improvised volga tom-yam, served with donuts, which we take from us and butter, which enriches them with garlic, juiciness, yes, super, tyoma, tell us what is done with the donuts, we serve it instead of rice, that is, yes, it would have been there already, i just wanted to ask about the fact that it is usually always served with rice, here. i also talked to a person who is close to eastern culture, and he said that serving rice with tomyam is a sign, so to speak, of the poor, oh, listen, the broth is rich, downright powerful, tasty, so... please tell us what kind of fish,

volga berge fish, i really like the combination of this fish with super crispy, cool shrimps and super rich broth, and the byls themselves are a seal, yes, we try to do everything ourselves, we have another volga fish, this is a su.. . also a carnivore, white meat, so we have it steamed, creamy sauce and a small vegetable side dish, with cherry tomatoes, it looks very good, and what kind of mushrooms are here, saffron milk caps, what was the idea of ​​adding saffron milk caps here, well, first of all , we still have a large assortment of mushrooms are presented, and the saffron milk caps are, well, crispy, everything here is so soft and tender, and the saffron milk caps are for texture and brightness, after all, for the perception of taste, the texture of the fish is the most delicate, the tomatoes are fresh in the theme. the onions are crunchy, the saffron milk caps are also crunchy, they give their sourness, in general the song, well, i’m glad, guys , i really like it, thank you very much, for dessert today there will be a classic saratov volga, you won’t try it anywhere else, only here, it looks like a bird’s milk, here

it is somehow different, not bird's milk and not soufflette, this is exactly the volga recipe, that is, it is made with cream, this is exactly the mousse, but here i mean the layers below, this is what is chocolate here. “well, this is such a striking difference, it’s cool that you use local products, it’s cool that it preserves some kind of city history, all this is at least tasty, and it’s clear that it was prepared skillfully, professionally with a lot of love, class, especially, handsome, i'm glad you liked it, guys, we're here for a reason, would you mind if sasha and i use your a wonderful kitchen for making preparations for tomorrow's finale, but no, of course, not even yet. let’s help both me and the guys, who are a terrible manipulator, i’m not taking any of you aside in this dispute, i just feel sorry for the child, you understand that he’s only counting on this, container, new episodes,

watch the time after the program, monte shock, product of stellar group. sash, tell me, what are you going to cook? i will prepare crayfish bisque and serve it with croutons from the local kalach with dill seeds. some time ago i was on holiday island of srilanka, resting. there i became acquainted with a dish called. today i want to repeat it, but with '. the coolest ingredient possible, this is fresh pike perch, i will also use coconuts, which by some miracle i found at the local market, you figure it out, i suggest you start doing something, super, marinate the fish, lime zest, a little lime juice,

now salt and the final ingredient is sunflower oil, mix it all thoroughly, put it in the refrigerator for literally 15-20 minutes, i will cook the crayfish, but in an unusual way, first i will add apples and dry dill into boiling water, they will be boiled into such a stronger broth, i will add our crayfish, cover with a lid and leave for 25 minutes, my next step is to prepare beetroot curry, we have onions, i take cinnamon, six flowers of the beetroot and four cardamom grains, throw in a handful of cumin, bitter cumin and mixkari, take our super tasty roll and just add it. reduce the heat to almost a minimum and do not touch the beets for literally 5 minutes, i need to prepare a lot of vegetables, then bake in the oven for about 180° for 15-20 minutes, the beets are already ready and the final ingredient

is coconut milk, there are literally 10 minutes left, we will simmer this, our karia with beets is ready, check it out, wow, now the broth in which we cooked it. i want to strain it and will use it to make our bisque soup. it’s a pity to leave such a precious broth, of course. the next step is to prepare fish curry, add curry. zera, fennel seeds, cumin, coriander and cloves and cardamom, now we mix it, reduce the heat, add our marinated fish, and of course, coconut, correct, milk, with a special key we open this coconut and add coconut water, narwhal our kalach, pour generously with olive oil, sprinkle with salt. and most importantly, add dill seeds to the crackers

, which will give a wonderful aroma, now we will mix everything and bake until golden brown, the final ingredient of my dish is plum chutney, for which i will need plums, i will fry them along with garlic, onions, my favorite spices and i’ll add this natural saratov apple cider vinegar, guys, how are you doing? i suggest you? i’d like to try kari with pike perch, you know, it’s just the same taste, good, kuskari, i’ll also add cream here, but i can already give you a taste of the base, uh-huh, uh-huh, and the texture tastes very good, rich, yes, i can’t wait try it, i think tomorrow everything will work out , everything will be great, before the culinary battle the chefs decided to make their old dream come true and at the same time plunge into the atmosphere of the past.

nothing, so here we go, i’m on horseback, well done, wifey, well, catch up, and what are you saying, there was some kind of moment here. one hand rein

we definitely hold the second one, we can lightly stroke it, like cajole it, and communicate with them, we pull, we pull, we pull, we pull, she feels that now someone else is standing, sitting on her, they completely seem to feel who is on her, what weight, what kind of character a person has, yeah, that is, a person with a weak character, she will become impudent, now she will become impudent, now not yet, not yet, that is , this means that i have a good character, i i control it myself, it turns out very cool, they’ve already taught you how to do somersaults, this will be the next somersault in the series. rode and rode

it would be incredible to ride horses all day, a horse ride is a worthy end to a trip to saratov, now all that remains is to surprise saratov residents with culinary skills, the chefs are heading to the food truck. karatov, hello everyone, hello everyone, dear friends, as soon as we came out of this futruk, we immediately felt this energy, this... love, these smiles, it’s

just an incredible happiness to be with you, thank you very much first of all, yesterday at this market i bought food, it was crayfish, a lot of vegetables, i cooked it from the shell soup, from crayfish necks i made a salad with saratov tomatoes, apples and served it all with croutons from saratov kalach, i called this dish bisk in saratov, but for me this is a little complicated. a created dish that will have many components , basmati rice will be the base, on top i will have fish curry, actually pike perch, kari itself, i prepared the base itself along with spices that i brought from the island of sri lanka. i will also serve beetroot curry and pita chips along with the fish. i named the dish itself pike perch on the karia cliff. saratov, are you ready to try what we have prepared for you. i can not hear. then let's go.

grain by grain, i have never cooked this in my life, my grandmother knows how to cook like this, but i can’t, it goes together very cool, there are a lot of ingredients that somehow create such a homely atmosphere in the mouth, everything is very cool , incredibly tasty, thanks to the cooks, the bisque is awesome, bright, warming

our signature saratov crayfish in frosty weather, in general the dish is simply gorgeous. this is the kind of soup made from crayfish, there are always some large pieces in there, the small pieces here are very tasty, you can say that saratov-style bisque is probably a worthy answer to asian tomyam, that is, everything is just right, everything is balanced, perfect very tasty, pike perch on a cliff, i generally love our river fish, here i was struck by the combination

of flavors, that is, the bright palette of colors that is present in the dish itself, it was reflected in the taste, and especially me... i liked the juice, the combination lime juice, which gave it such, you know, freshness, added, well, the fact that there are spices here from the island itself, which the chef brought , gives such a piquant taste; when you try such dishes, you feel like a real gourmet and understand that life is actually good. we love your program very much, thank you very much for choosing our city. frozen , frozen, hungry, hungry, feed, feed, and feed me, sash, incomparable, m, zhen, very tasty, very tasty, brightness, spice, aroma, fresh herbs, mm, everything was chosen perfectly, i’m sure, that our guests are in an insane

state of pleasure, they are crazy about each of our dishes, i agree, it seems to me that saratov will feel the taste in a new way, i liked everything about the taste and appearance, this dish is very tropical and it feels like a vacation, this bisco is like home , super, everything is great, everything is fine, not only that, i know how much effort you spent on this, our products with your spices and talent were just excellent, look what he’s doing, he finished everything everywhere, it seems to me that he liked everything, this is a bisque lover, your bisque, guys, it's something amazing, about kari, i want to mention this combination. pike perch with indian sauce , with this plum sauce, plus beets, guys , it’s such harmony, it’s delicious, i ’m very glad that you liked it, the most important thing is for health, it was the saratov ingredients that gave a russian flavor to this foreign dish, this is our volga, saratov spirit in every plate, yes, yes, yes, friends, i would like

to invite you to vote, friends, go ahead, you know what the right choice is, and you... you will definitely do it, i vote for pike perch, i love kari, i love vos fish, i love our fish, guys, everything was cool, both were great, but the bisque was a little tastier, probably because there were croutons from the saratsk kalach, i knew what to fish for, are you very classy? reading, but i’ll give my heart to pike perch,

now the most interesting thing, let’s count mine, and i’ll count yours, i counted my wife’s votes, he had 22 votes, i counted sasha’s, it turned out to be exactly 20 votes. congratulations, we did a great job, thank you very much for this hospitality, it was a pleasure for us to cook here just for you, i i am very glad that you appreciated our efforts. saratov, thank you, and we say goodbye with this, bye everyone, bye! in the volga city of saratov, crayfish fought with pike perch, and although saratovsky competed in the land of crayfish.

i invite everyone to our colorful capital of the south, where you can enjoy the don cossacks and enjoy a delicious meal. culture with beautiful girls, of course, so the bride is an unmarried girl without bad habits, call the phone number, you just have to be here, be here, breathe

this air, rejoice, enjoy and be proud that we have such a beautiful city, our country is great, we live at the place where gagarin landed, nearby in the village of ternovka, a russian person, so he must be honest, kind, ready to always come to... his homeland, only here is mine homeland, my world, my family and my friends, thank you, applause, hello, dear viewers, today on our program we have a story about the most...

"a very unusual house and we find out what happened to the boy elisha, who was with us for 4 years ago the whole internet fell in love with me, what is it miracles? miracles are children, here in our family one little miracle also appeared, whose name is mark, and we will also analyze the personal video archives of our guests, each person has..." he is ready to give up all his affairs, for some it is the word shopping , someone has a salary, but most people only react with the word

eat, let's look at this video, let's go eat, what's wrong with the face, let's go eat, eat, eat, eat, let's eat, let's run quickly, short, but very clear, get up please. yana and sasha came to us today, as well as a cat, the cat’s name is cosmos, let's tell a story: who taught the cat to respond to the word eat? it seems to me that this is some kind of factory setting, like each of us, in normal times we don’t talk like that, i don’t say that to my children, i don’t say that in life, but like when i looked at his eyes, i suddenly came up with say eat, and now we only call it that, not food, not food, eat, we have space stories today, it seems to me, but about the story about... space, how did you get it? and i didn’t plan to have a cat at all, and i’m divorced with two children, i know what responsibility is, so i

said: no, we don’t need an additional cat, i have a good relationship with my first... husband, with the father of my children, why did i talk about my husband, because he has a sister natalya, and she just loves animals very much, she once said to me: yana, two beautiful kittens were born in our gardening, would you like one, and natalya sent me a photo in which i saw a cat and said: bring me this skinny one urgently, and i i remember very well how i even 2 i couldn’t wait a day for him to arrive, here’s a photo of the fate of the second kitten, and there was a very funny story, completely different. no one sheltered him, he stayed to live - with natalia, she has her own stable, he stayed to live in the stable, and now he has many kind owners, this is a girl, this is the sister of the cosmos, who has already fallen, she already has her own black ones beautiful kittens, they have completely different fates, but they are both settled, i’ll ask you now, you just saw it too, this is a very short video, right, well, just a short video, but i’m

wondering, how many views do you think, it seems to me? 2 million views, how many 10 seconds do you have in the video here, probably less than 10 seconds and 8 seconds, whatever you think, well, in principle, yes, it’s also not bad, but a little less there, but four, four yes 3.7, but that’s only on my page, only in your reposts there are generally a huge number of those that specialized groups there are many times larger, what is the secret, people probably got hooked on this, wrote something, but that’s what they were attracted by absolutely i know exactly what the secret is, this. this is similar to us , to people, the time is 11:00, the evening when i was filming, the cat had just eaten, maybe 20 minutes ago, here he is, i’m reading a book, he’s lying on my stomach, suddenly i tell him i say, i didn’t intend to make this video at all, he was already falling asleep right when the reposts started, under almost every repost there was a phrase: it’s me, it’s my husband calling me to eat,

it’s when my friends call me for lunch, and i understood that i... said what worries us everyone, i can tell you one more secret why this video got uploaded, so, well, few people use food, but it seems like it, well, it seems like it’s wrong to say, yes, we should say eat, when we got a dog, i’m up to it appearance i thought that i don’t use the word eat, then you understand that you used this word, because right away you said it, so i think that the majority of owners...

that’s it, that’s enough.