no, no, it’s probably possible to make a glass that will break at the sound of my voice, but so far i haven’t seen anything like that, let’s put it this way. irina, are you lucky in love? did you manage to meet your prince? oh, of course, i’m lucky, of course, i’m lucky, i’m just unlucky for a long time, for some reason, look at the project 100 questions for adults on the belarus 24 tv channel

. the kulikov family has been learning the basics of cheese making for three years. after the wedding, the newlyweds, eager to give up on the village, ended up at the same time. the parents' dacha in prusiki was slightly refurbished, and over time they took up complete refurbishment and completion. they were drawn to this business like a magnet. our first cheese was camembert, we made it and it turned out amazing. and since the twenty-first year we have been comprehending this, these knew in this way. very

bitter, who were choking, choking, it was also a comumbert, but it was already a second bere, let's go, since help has come, then let's go, open the gates, horned suppliers, raw materials are provided by their own herd, cows and goats, so that the milk comes out of premium quality, for animals eye to eye, clean, feed, prepare food, responsible work read.

life in all its glory, without retouching notes, was very carefully inserted 8° 77%. in the cheese cellar , the temperature and humidity must be maintained in order to maintain heat; climate control is installed in it; as soon as the bar drops below ten, the system turns on. the most precious thing here is that you have to give up your soul to withstand all this, of course, and this is like a taste, like... like parmesan, because well, parmesan is difficult to replicate, there are centuries-old recipes, at this stage a foreigner is allowed into the kitchen , inti agulonga does not believe his luck, the ecuadorian is frozen with head to toe, put on gloves and a hat, and from our cheese curd we will make cheese grain, viscous, sharp, salty, with a crispy crust. brine cheese is made from a mixture of goat, sheep, and sometimes cow.

due to its high melting point, it can be baked in a frying pan, fried in a grill, the homeland of kholoumi is cyprus, you need to make these smooth movements so that... to cut it, yes, like that, then take it, turn it over in the other direction, we do it, veronica kulikova found a dust-free dress for the presenter work, someone helps you, yes, your spouse, your spouse helps, yes, well done, yes, i do the house with my own hands, so veronica sometimes has to cope with it all alone, plus two more small children, after half an hour the cottage cheese will be separated from serum. now it can be transferred to molds, as soon as the product has set, it will be dipped into the whey again, it spent 20 minutes there, it begins to float up, like real dumplings, we take it out, yes, that means it’s ready, that means we take it out, we begin to crush it, make out of

shape, the shape of a flattened pancake, at this stage salt, dried garlic, paprika are added, dry for another 20 minutes and you can... the same thing, here, a person rests and eats his own, meat sauce is prepared on the basis of fried ribs, after they are stewed in a frying pan or in a clay pot with a sauce made from flour and butter. most often the dish is served with

pancakes. first of all, lard gets onto the fire, and the meat is dipped into the fat from simmering. when the onion becomes transparent, add sour cream and continue cooking. on low heat, intyagulonga is at the finish line, just about the host will have a bite of glory, pour everything by hand like that, well, it wasn’t even necessary, before serving the dish will be put in a mini-oven, there the meat sauce will simmer until it’s perfect , the foreigner, having had his fill, moves on, somewhere in the expanses of sineokaya the beauties of the beer garden are waiting for him, but for now... we are talking about the most fascinating thing from the world of science, we definitely use it after

cooking, as well as after any meal, it is thanks to it that our dishes retain their beautiful appearance for many years, while science is still unknown to us gave you... chemicals the cleaning products we use now, housewives most often got rid of dirt and rust with the help of vinegar. let's share interesting facts. liquid dishwashing detergent has an ancient history; more than 500 years ago, according to scientists, it appeared completely by accident. in russia in the 15th century, vinegar was prepared from apples, raspberries, and birch bread. and in europe at the end of the 14th century, charles vi approved the whole. we ask the most exciting questions and look for answers to them. an alkaline environment is necessary so that the surface molecule of the active substance can perform its function. if the environment is acidic, for example, then the molecule will not perform the function of a detergent. watch in

the science nearby project on the belarus 24 tv channel. we will introduce you to. belarusian enterprises and the outstanding results of their work. our company is a very unique enterprise in its own way. we are the only enterprise in the country that operates on a full cycle. we need to start this with the thread, so that there is quality of the thread. this is a collection of classicism, baroque and various of these trends. these people from generation to generation passed on their professionalism, theirs.

passionate about food, i can now make my own sirk. in the wings of craft chefs. the foreigner made the first cheese. very tasty. and after years of living in sineokaya, he reached the national treasure. you can twist it. all.

rural tourism, then i realized that this would be my main area of ​​work. in

my parents' house there is a bathhouse and a museum, the rest of the buildings were built by hand, when i worked as a tractor driver in the fields, collecting stones, they became the basis for the future masonry, from the roast dubai in snowy belarus, i can’t tell you how i feel, an old house, i can even see the smell of this natural wood, you built everything yourself. i see you have a lot of interesting animals, you are hunters, yes, yes, i am a hunter, oh, there is a large collection of more than 130 exhibits, the organization of a personal museum coincided with the first success in hunting, a memorable trophy - a 250 kg carcass of a wild boar, all the walls of the guest room the houses are hung with stuffed birds and animals, i’m not scared at all, because when i was little, our neighbor in lvanna had this...

tender juicy beaver meat, especially young ones, is valued among lovers, all the fat from the carcass is melted during the cooking process, saturates the piece, making the taste of the dish richer, in principle, we have already prepared the tail, we have them two tails, and you can have a beaver tail, so you can eat it, but look here, this is lard, it’s like lard, the meat was robbed like this, only on...

no, we will smoke today on the fire, we will smoke on the fire, in during breaks the presenter tries everything that is on the table, this is juice from you made our pumpkins that we grow yourself, yes, we do it ourselves, oh, i love pumpkins, very interesting, very useful. i can try it, i’ll ask him for the recipe, of course, now my tongue is stuttering a little because i’m cold, salt, barbecue, fire smoke, this is an elementary recipe for any smoking process, how many children do you have, six, six children, yes, mashalla, and i thought that i was a mother of many children, then a man came who told me that carp meat is preserved in the meat if the technology is followed. antioxidants, they protect against negative effects of free radicals, have a beneficial

effect on the condition of the skin, the hot method melts excess fat from the fish, the resulting dish is not only healthy, but also dietary, only 100 calories per serving, there are fish in the garden, yes, you caught them from here, from our pond , they have a pond and you can also hunt fish here. the cooking time in the smokehouse reaches 2:00, so that the guest does not get bored, sergei rukshta came up with entertainment, a steep snow-covered slope a step away from the land, more than...

the shocker is on its way out, getting into tubing is already feat, what are you, you will go in front, i ’m not behind, i’m not going to ride, but how is this kata, and you go first, i’ll see how it is, suddenly i’m wheeling, i don’t even know what me, how to get there , no, i ’ve never ridden on such a hill, but can i stop you from that, you can, that’s it, push us, push, push,

in a black box, time has passed, what we have, everything is already prepared, everything is already prepared, wow, after active outdoor recreation, a hot lunch is just the thing, mirvatha bushaker is ready to taste, i'm not afraid try something, i’m a cook myself, i always like something, some new recipes, i’m not a fan of fish at all, but it’s

very tasty, let me go myself now, take it, then we’ll wash our hands, we have it, yes , okay, try it, let's try it right in social media, you can use this one with the skin, if you can't bite it off, then put it down, eat only the softest, tasty, this is my first time as a beaver, beaver, delicious arabic verdict, the animal's meat is ready to eat, hunter shares lifehacks of cooking, cutting, beaver needs very neat. to disassemble, he disassembles like a wild boar lying on his back, and you need to carefully cut out the beaver stream so that it does not get on the meat, because the most persistent smell is the beaver stream, after the strange meat, the presenter rushes to taste the goat cheese. good afternoon, good afternoon, my name is mirvac, olga, it’s very nice, a mother with many children

leads the obushaker from the doorway to the honor board, the eldest daughter is 28, the youngest is six, mashalla.

goat milk protects the intestinal flora from pathogenic microbes, relieves inflammation in the intestines, strengthens the immune system, improves sleep, speeds up metabolic processes, the optimal amount of salt with calcium helps to recover faster after physical activity, that’s when our milk warms up. we’ll pour the whey in a thin stream along the edge of the pan in the middle, i’ll try, yes please, it should be in one direction, but i think it doesn’t matter that much. just so it doesn't burn. there are a huge number of recipes. they are divided into two grades: hard and soft. france is famous for the latter. famous

aged ones are brewed in spain and italy. goat cheese. cheese is generally a universal product, suitable for every day. and for a festive meal. very tasty salted. and not salon, and not sweet right, right in the middle. how to. the cheese is gorgeous, what can i say, i really, really liked it, i even took the phone, i will buy cheese from him, very real tasty, having tasted the cheese, mirvat abushaker asks to go to the barn, a foreigner can’t wait to meet her daring girlfriends, here, i’ll let them out outside, here they live with us, they bite, no, hi little girl, this is katerina, nekaterina, we it's here, look, like this. they killed the only one, because she jumps out, such goats are interesting, good and real, let's just say, they are well

fed, it makes a big difference, if you don't feed the intiyagulong with bread, let him eat, catch him at a meal abushaker is a rare exception, leading for many years in a row an adherent of the most strict diets, and the signature wasp waist is an object of admiration for gloss, beauty... with berries, cottage cheese, potatoes, everyone chooses to their taste. well, where to start? now i'll cut you a piece and you

you can roll it out evenly, you don’t need to do much. elena borscheva has been in the tourism business for many years, and together with her son she opened an estate. in addition to relaxation, the hostess offers guests a master class in cooking, working with wood, picking herbs and berries. and now the whole family. we make dumplings here, at first, i didn’t think they would like these dumplings, then they started coming to us for a master class, we started making bagels, we need each of them so that they roll out well later, yeah, we’ll make these you with potatoes, otherwise we will dough let's make it with blueberries, we have similar dumplings, which are with meat, here with vegetables... we don't have that, and even more sweet, here with berries, of course, no, with sour cream, in general we don't have sour cream, everything is completely different for us, so it was such a new experience for me. there are countless recipes.

variations concern both the filling and the dough itself, some cook it with water, some do not exclude eggs, others add salt and sugar, the potatoes inside are supplemented with mushrooms, herbs, and bacon. i want to say what it is. still charging, you know, when you do this, firstly, you roll out, yes, you can do it, massage your arms, chest, during everyday conversation the ladies stuck dumplings on the entire film crew, it’s time to send the preparations into the water, alone or not, you can throw them like this right away like this , i'm afraid, quietly just so i don't burn my hand, now what are we doing, now we... put a little onion on the dumplings, yeah, onions, butter, these are unsweetened dumplings that can be served on the table with sour cream, melted

butter, very tasty, very tasty, really so tasty that she didn’t want to leave the plate, a well-fed mirva tabushaker, having filled her pockets with recipes, goes to asvoyasi, integulonga is on the doorstep...

for 2 years now, an updated constitution has been in force in belarus, but why were amendments made to the basic law of the country? these are the demands of the time. we all see very well what is happening in the modern world, when the collapse of the unjustly polar system occurs and in the most difficult way this collapse occurs due to those geopolitical upheavals, a series of color revolutions that in various countries were played by the so-called

collective. today we see what events are unfolding and taking place there, therefore , of course, this is a requirement of the time and the internal development of the belarusian society and the state of the foreign policy, geopolitical situation. what is the fundamental difference between the current edition of the constitution and its first version? well, there are quite a lot of these fundamental differences, but first of all, i’ll note that the constitution that was adopted on march 15, 1994, it although it introduced the post of president of the republic of belarus, in essence this constitution.

belarus was a parliamentary republic, because the parliament had very great powers, and by the way, when our first president alexander grigorevich lukashenko was elected, he was faced with the fact that it was actually necessary to build, to build a vertical of control, it was necessary to do this, but the parliament resisted it, it is impossible to get out of that deepest socio-economic crisis, public political crisis, without this here, building a powerful element of power, this had to be done. this, as a historian , i will note, this is traditionally the case, in any crisis situations power must always be concentrated in order to ensure a way out of these crises, well , as a result of the constitutional referendum of 1996, the first changes were made that strengthened presidential power , this means that belarus has already become a presidential republic, the necessary vertical structure has been built, and thanks to this we managed to get out of the crisis, we can continue remember 2004, when the people showed high confidence in our president,

the course of the head of our state to overcome the crisis, this is also an important element, well , now it is already a constitutionally formalized body, the highest representative body in our country with 1200 participants, which unites on the one hand and parliamentarians, and representatives of the executive branch, that means representatives of local councils, public organizations, that is, this is such a vast, extensive institution that should perform the function of insurance for our society and states from some cardinal...