was an army alternative to cans, the main convenience is lightness, compactness, and you can heat it right in the bag without wasting drinking water, you can take water from the river, you don’t need to take drinking water, and this is a huge plus, tasty, another unusual example - self-heating food, even experienced people were unfamiliar with this format, by the way, this packaging is the most voluminous and weighty, 450 g. but what are the contents, wow, oh, so much, the essence is simple: a chemical reaction with the release of heat, makes it hot, full dinner in just 8-15 minutes, tasty, but it’s not always convenient to take such a big one with you, it’s most convenient to use where we can’t light a fire, it’s convenient, yes, but the downside is that it takes up a lot of space in the package, from the point of view vision. the taste of convenience

was won by the sample in a retort bag. there are new items in the world of seemingly classic stew in jars. for example, it is increasingly made from the meat of wild animals, which, for example, this production near moscow specializes in. game is often infected with parasites, so everything the raw materials here are not only tested, but just in case they are deep frozen. this helps kill worms. all. the raw materials we receive are supplied with certificates, veterinary certificates for each batch of raw materials, production dates, and shelf life. dich has a peculiar, ferrous taste, which is emphasized by spices. and they strive to make it more familiar to the consumer, adding, for example, beef and fat for softness and juiciness, which wild meat usually lacks. canned food is prepared in an autoclave with high blood pressure and...

a favorite type of hunting with huskies for elk or deer in the fall, when the animals are looking for a mate, the skill is to lure the animal, pretending to be an individual of the opposite sex, or you can pretend to be vocal, like this elk, let ’s say, if this happened, then it looks something like this, the female has a higher sound, it’s like this... and accordingly, based on

the situation you already look, yes, what the elk reacts to, sergei himself prepares homemade stew from elk meat, he didn’t like the store sample, he says it tastes like game drowned out the spices, it also came out with beaver, it ’s the first time i’m eating beaver meat, if you compare beaver and elk, you can’t tell the difference, the taste is about the same, yes, deer meat has a rather neutral taste, then what you need if you’ve never... by the way, this is one of the few wild animals that have been bred en masse, so stews made from it are not uncommon. we also appreciated the bear meat, it has a sweetish taste, even though it is so boiled, there is still some kind of dryness in it, there is no juiciness, but there should be, well, yes, that’s what you are talking about a sweetish taste, it seems to me, i feel it, there is a little, yes, indeed, bear meat is something that costs... and stew could well

be a restaurant dish, in a moscow establishment focused on northern cuisine, for more than 20 years, they have been preparing the so-called geologist’s ration. we invited a representative of this profession, evgeniy eremenok, to conduct a tasting. he has been on dozens of expeditions and knows what that same drink feels like on the body. of course, when a geologist goes into the field, he leaves comfort at home. the fields are usually up to 3 months and... in the case of remote regions of russia, you take all the provisions with you, as a rule, it’s still a limited number of products, just different combinations of them, we like to joke that there are a thousand and one stew dishes, will it be possible to surprise the sophisticated guest, chef yuriy sysoev says that the restaurant prepares the stew themselves, six types in total: our legendary dish, you eat a geologist, in our case it is served with buckwheat porridge and lightly salted cucumbers, this is buckwheat with stew and lenina, hello! actually, thank you

the dish is delicious, very reminiscent of field conditions, cooked. food and this is what we will have in just a couple of minutes. why asparagus causes a strange toilet effect. the russians have one, the french have such an englishman. there is no such smell. and what kind of danger is formed in

fashionable green sprouts when fried? strawberries are also good for memory, and brunch leads to diabetes. the latest news from the world of food science. well in the finale. program traditionally beautiful recipe of the week and continuation of the main investigation of the issue: stew, is it true that the expensive ones have more meat than they sell under the guise of army meat and is it profitable to make such preparations yourself? do you feel it too? makheev, good morning, karkhans, i don’t see joy on your faces. kingfisher, new season, you! now you will be simply shocked, today at 13:00 on ntv. sosopavliashvili, a million-dollar secret, today at 20:20 on ntv. this loan is just a hit, only for vseftkombank.

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allow suspicious goods to pass through. labeling protects your purchases. this is the cash register. this is an honest sign. kolomna near moscow, better known. as a city, there were kalachs, but recently some people have intended to make it more or less the russian capital of asparagus. who came up with such a strange idea ? do the locals even know? now we will ask them directly. in any supermarket or at the market in the korean snacks section, you can buy this product made from soy milk foam, called asparagus, but in reality it’s like...

what is this spudge? and this and that, well, this is ready, this is not ready yet. it was a frenchman with russian roots, nicolas boisset, who came up with the idea of ​​declaring kolomna the capital of asparagus. his grandfather was a kuban cossack; nikolai himself, having moved to russia, was engaged in various businesses. until a few years ago i saw the need of restaurants and retail chains for fresh asparagus,

the kind that would not be transported from afar, this is ours slogan, today in the field, tomorrow on your table, here in the south of the moscow region, as nicolas says, the soil climate is most suitable for asparagus, it was here that it was grown before the revolution to be served in restaurants to the capital's gourmets. i personally liked asparagus mentioned in the war and...

someone might hide if the asparagus was cut at the wrong time, then the branches will be to the side, so they develop, there will be a small bush, and after that, in a month it will be about one and a half, one and a half meters , and it will look like dill, a lot of people, at this time in in july they stop, you can buy dill from you, but it’s not dill, it’s spored, it’s very important to cut off the sprouts in time so that they don’t have time to become woody, this is done... only by hand, hence the high price, with one hand you take the head and with the other you 1 cm asparagus, so

the slope is 45°, yeah, wait, yes, that’s it, it will be long enough, yes, you don’t need to go too deep, no, not here, because it ’s already high enough, yeah, okay, yes, well somehow. oh great, great product. special collection trays are designed so so that the sprouts are all the same length, they are then evenly trimmed at the factory during packaging. special machine. cuts off the hard base, it is best to eat asparagus as fresh as possible, but there are also tricks on how to preserve it longer, nicolas’s russian business partner, viktor rymov, shares his experience, the simplest thing is to wrap it in a damp cloth and put it in the refrigerator. the second method is that you take a certain container, flat, preferably like a dish, with some kind of tart in it, literally pour

a few millimeters of water, you have 2-3 mm, you don’t need any more, and put yours. standing glasses are stored approximately like flowers, but in the refrigerator, but always in the refrigerator at a temperature of +2 +6°, it will live for about a week, two, if you’re lucky, 3 weeks. right on the field, nicolas, remembering his french childhood, cooks asparagus on the grill. the first option is with bacon. we don't wrap the head, the asparagus head shouldn't be on fire because it's too tender, because it should be crispy. it's hard to imagine french cuisine without sauce. nicolas likes it simple mustard, it is better to take mild dejon, mix with raw yolk and olive oil, add a little vinegar, lemon juice and garlic. the sauce turns out thick, it’s convenient to dip asparagus in it. so you have three flavors in one - right? it turns out to be a whole kaleidoscope, first the bacon, then the asparagus,

then the sauce, you feel it, right? incredible, right? you can eat it with almost nothing... just leave it for a few minutes, then sprinkle with salt, pepper and parmesan. the taste of sprouts prepared this way has distinct nutty notes. here you have absolutely juicy, because we picked it an hour ago, there is absolutely no funnel, it chews like butter, simply. and we really feel the taste of fresh sparakh. it’s so strong that even she doesn’t even need any bacon from it, to be honest. to popularize yours. product nikola has been organizing a whole festival near kolomna for several years now, he involved local authorities, producers of other local goods, invited famous chefs from moscow, and the festival became popular, this year they even set a record and prepared the most the world's largest pilaf with asparagus, its weight is almost 215 kg, it is without meat, purely asparagus and what

is included in the raft, onions, carrots, rice, all kinds of spices, this is a secret, five teams

of the moment we imported the first truck from the netherlands to russia planted their first 5 hectares in 2019. on oleg's farm , asparagus grows in three colors: green, white and purple. in fact, this is one variety. the only difference is the amount of light. when white asparagus is cut, it has never seen the light of day. it is grown under film and under high earthen ridges. if you give asparagus a little sunlight, it will turn purple. and if you don’t limit it at all, it will turn green. oleg prefers to cook pureed soup from white, and green is good in a salad; it goes well, for example, with strawberries and strocciatella cheese. well, the frenchman nicolas, whom we know, also grows several interesting vegetables, only reminiscent of asparagus. special elongated varieties of broccoli and cauliflower are said to have a similar

taste. nicolas even sells them under names named after himself. nicolini and nicoletto, there is also a long one green beans, seemingly with the same gastronomic notes. this is something unusual. we invited our regular expert, food blogger, lena yartseva, to try three new vegetables. will she smell a hint of asparagus in a blind tasting. let's start with beans. either these are some unusual peas that i don’t know about, or they are green beans of some special variety. bye bye, cauliflower, also known as nicoletto, is the taste of cauliflower, why, why do we have cauliflower. it is on a short stem, but our cochins are round, why here, if this is cauliflower, such a stem, again no hint of asparagus, maybe at least nicolini will remind you of elite sprouts,

oh, this is very tasty, this is perhaps the most delicious of the unknown plants, what you gave me, i think it’s broccoli, when lena found out what exactly she was tasting, she was very surprised, and suggested not to confuse people and not... to name special varieties of cabbage and beans after another vegetable, with which they are not a hybrid, but asparagus - there is asparagus , friends, among the jury members kolomna competition, by the way, was our permanent expert, nutritionist nuriya dianova, who confirms: asparagus itself is a storehouse of nutrients, just one serving provides a third of the daily need for folic acid, and it is important for the circulatory and... immune system, especially during pregnancy, helps renew the skin. asparagus is rich in flavonoids, which means it slows down aging and delays chronic diseases. asparagus is rich in dietary fiber,

containing both soluble and insoluble fiber. if one is needed for formation of the correct soft feces and regular stool passage, then the second part is needed so that we feed our lacto and bifidobacteria. this is the best food than... sometimes just eating some pills trying to improve the intestinal microflora. this, however, also applies to other vegetables, spinach or broccoli, all of which can be harmful if eaten in large quantities, especially with inflammatory diseases of the stomach and intestines. we ’ll talk about other dangers of asparagus that experts warn about; we’ll find out whether vitamins are stored in frozen, we will show you even more interesting recipes with this vegetable, which are unexpectedly about...

and in what form is it tastier and healthier? black caviar will become more accessible, strawberries will protect against aging. news from scientists and recipe of the week. everything will become clear from the video, which is only 1 minute long. what will your summer be like? now let's look at the megamarket. with free shipping, summer will be carefree. with increased cashback you will be active this summer. with a huge one. with discounts the summer will be delicious, but for me the main thing is the mood, the summer will be fun, and what will your summer be like, everything for your summer

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we saw how it grows and why it is expensive, mainly due to the short season and manual collection, but its important advantage is the exceptional ease of cooking. french chef, fabrice licoin, working in moscow, in the summer creates a whole thematic menu, reminds you not to forget first. how to clean off the hard fibers from the base of each sprout, they share a secret, universal for everyone, boiled green vegetables, they will be cooled with water, cold-cold, quickly-quickly, and there they will retain the color, they will be green and will always be beautiful, he serves first of all , the classics, asparagus with hollandaise sauce based on butter, egg yolks and lemon juice, served with smoked salmon, porozha,

which... by the way, the bottom taste of such salted salmon, this is how to prepare watersoloni with sporge, so forged and olandez sauce with lemon, a little lemon, all together and got such an effect, another seasonal dish, asparagus with morels, both ingredients appear before other vegetables and mushrooms, i must say honestly that asparagus - this is a fairly neutral product, but when such a strong union appears next to it... like salted fish or mushrooms as powerful as morels, it all plays together like a well-coordinated ensemble. not only the taste, but the smell of asparagus is even appreciated perfumers who add it to compositions to enhance other notes, but the aroma of asparagus also has an unpleasant side, french

writer marcel proust. ironically that eating this vegetable turns his chamber pot into a vessel filled with fragrances. in fact, the urine takes on the smell of hydrogen sulfide. farmer nicolas has known about this effect since childhood and says that in france it is the stuff of legends. there is such a pungent smell that can sometimes frighten, but in fact it’s nothing scary and doesn’t do anything bad, on the contrary, it cleanses the kidneys. the russians have one, the french have one. and the englishman check, yes, there is no such smell, in fact, as modern genetic studies have shown, some people simply do not feel the smell, but everyone has it. when asparagus enters our body, it produces volatile sulfur compounds that have an aroma similar to rotten eggs or, in my opinion, sauerkraut. sulfur compounds are excreted through the kidneys in the urine, when a person

after... enters the restroom, he can feel this is a persistent and unpleasant smell. spar, however, does not cease to be considered an exquisite product; it was often painted by famous artists. there are studies that during frying , a dangerous carcinogen, asporogic acid

, appears in potatoes, coffee beans, and asparagus. , therefore, systematically consume a product... containing this aspartic acid prepared at temperatures above 120°, of course, i do not recommend to anyone. it’s generally better to avoid fried foods , but what about the vitamins in frozen asparagus? we sent samples prepared in industrial and domestic conditions to the laboratory. the difference in temperature is -36 versus -18. experts' answer - asparagus from a regular freezer has completely lost ascorbic acid, but the store-bought one retained it. group b vitamins were almost not destroyed in both cases, but factory freezing still showed a slight advantage. and this is not surprising: shock

technology prevents the formation of ice crystals, which destroy cells and thereby accelerate the oxidation of the vitamin. you can also grow asparagus yourself. in the country and eat fresh in the spring. experienced gardener irina korsykova assures: the plant is not capricious. in fact, she always had asparagus on her property, but for beauty. only a few years ago irina tried to cut and eat the sprouts, which then quickly turned into a fluffy christmas tree. we really liked this christmas tree, yes, from my childhood i always remember the first grader, i always remember this one, i have this shot in the eyes of a first grader with a gladiolus. which is larger than him, this is a christmas tree. irina likes to add asparagus to french pie, quiche. combined with cheese and smoked ham, it turns out very tasty. the pie is ready and gives off

such a smell that you want to try it quickly. we cut crispy shortbread dough and tender filling. asparagus still seems to us something alien and... strange and inaccessible, but it is useful and interesting from a gastronomic point of view. point of view, a product that is worth at least trying, and since plantations are appearing all over the country, there is hope that the delicious vegetable will become at least a little more accessible, now there is fresh news from the world of food science, what interesting and useful scientists have discovered for us, let's start with... the production of black caviar in russia may increase by at least one and a half times, which means that the delicacy, which now costs astronomical money, will become more accessible, perhaps, and what will this happen due to? scientists from the kuban state

agricultural university has developed a feed additive that accelerates the maturation of sturgeon fish. now caviar can only be obtained during spawning, but scientists hope that thanks to the new food, fish will spawn it... all year round, judging by the first experiments, the quality of the product also increases, the caviar becomes larger, denser and tastier. tests are still underway, but at the beginning of 2024, scientists plan to receive the first batch of black caviar from fish fed with the new additive. in general, it should be good. and especially important do this in the morning. having a breakfast that is too late increases the risk of type 2 diabetes, it has been found. from spain and france. they examined nutritional and health data of more than 100,000 people over 2 years. it turned out that people who are used to having breakfast at 8:00 a.m. or earlier are the least susceptible to diabetes. it's all about insulin.

the pancreas produces this hormone to distribute glucose to cells in the body and maintain normal blood sugar levels. and it is in the morning that the body uses insulin as efficiently as possible. participants in the experiment who ate before 80 a.m. were older than others and led a less active lifestyle, yet they were much less likely to have diabetes. in general, as research shows, it’s better not to skip it, i know that many people have no appetite in the morning, but try eating less at night right now, it usually works, and also buy your grandmother strawberries, regular consumption is a positive thing affects mental abilities and memory in the elderly of people. scientists from the university of san diego in california came to these conclusions. the study involved 35 people aged about 70 years. some of them ate 26 g

of strawberry powder daily for 8 weeks, well, it was easier for the experiment, the berries were first frozen and then dried in a vacuum chamber, this preserves all the beneficial substances. other subjects to control the experiment received pacifiers and a placebo. as a result, older people who ate strawberries had improved cognitive function, lower blood pressure, and even a decrease in waist circumference. scientists attribute the effect to the high poly content in the berry. zero compounds, in order to feel it on yourself, you don’t need to eat kilograms of it, just a couple of servings a day is enough, however, there is one caveat: the study was funded by the california strawberry commission, this is an organization of processors and producers of the berry, it is clear that it is beneficial for them to popularize it, but the result is confirmed by other studies: all berries, especially brightly colored ones, help keep the brain young, so eat them for your health, this it will definitely be useful. what food is alive and what

is not? we'll continue to find out right after a short break. does homemade stew taste better than store-bought? why do canning machines sometimes explode? and what did the expert and i find in cans of stewed meat of different price categories? as well as the recipe of the week, a traditionally beautiful minute-long video. it’s high time to change your provider three times tele2, include home internet in your tariff, 3 months for it there is no payment, it’s easy to connect and you don’t even need to go anywhere, connect home internet tele2 what will your summer be like with increased cashback summer will be active everything for your summer at the megamarket for example children's clothing play today with cashback up to 60% our new name tebank we are changing the name without changing ourselves. debank, he's the only one. our heroes have an understandable castling: the children

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top categories with cashback up to 10%. supermarkets, gas stations, cafes, restaurants and others. and even a category for everything, transfer money for free to sber from other banks and receive cashback up to 70% from partners, it’s more profitable with a sber subscription. kingfisher - new season, today at 13:00 on ntv. this is living food, a program in which i, sergey malozyomov i find out what is harmful and what is useful. which ones exist? pros and cons of different canned meats. right now, it's time for conclusions in our investigation of the week. at the beginning of the program, we were introduced to stew in its modern form, sometimes even made from beaver meat and honey meat. and it's not always a tin can. tourists with us appreciated some

innovative forms. and many people, disappointed with store-bought goods, decide to make canned meat themselves. and for this purpose special devices are sold - autoclaves, they allow due to the high pressure to raise the boiling point of water and properly sterilize the workpieces. true, our viewer veronika zhukovskaya from perm sent a question about this: what remains alive in food from such a device? now let's figure it out: igor filatov received an autoclave as an anniversary gift. he is an antiquarian by profession and has his own pride. the very famous scrap of a dog’s heart, then a can of head meat, it’s like head of fish, that same one is a can of those times, i have it, when i make stew, it works for me talisman, standing nearby. igor prepares different types of stew, today from turkey,

he says that he has no difficulties in working with an autoclave, but the internet is full of complaints that the jars inside the device can open. during cooking, what’s up, in kirov the autoclave exploded, the apartment burned down, a person was injured, to avoid this, igor advises, you need to strictly follow the instructions, starting from putting the meat in jars, up to the hangers, leaving a little air , ending with the choice of lids. disposable tin ones are, of course, suitable, but it’s better to take screw-on with additional valve clamps. and she has a very important moment that she releases. excess pressure, if suddenly, let’s say, the meat was transferred again or the broth was poured or something else, during boiling, uh, standard beveled lids explode, then it will be, firstly, then it’s just one, that’s it, it closed, that's it, the lid with the jar will cost about 35

rubles. half a kilo of fillet, thighs, turkey, another 300, total 335, excluding the cost of spices and electricity, the autoclave runs for about 6 hours, but the result is worth it, igor is sure, homemade stew is a pleasure, but what about store-bought, the range of prices for it is gigantic, you can find a jar for less than 100 rubles. but there are also those that cost almost a thousand, how does the content differ? to help figure it out, we invited tatyana gustova, an expert from the gorbatov federal scientific center for food systems. what's in the expensive ones. toad, yes, probably the inscription the amount of meat is 95% may mislead you, even if

the manufacturer writes the truth, then this is how much is put into the weld, in the can in the end, after the fat is rendered and the juices come out, the pulp remains approximately the same as in an average-priced stew, we were promised 95%, as it is written, there is a word on the bookmark, the mass fraction of meat when laid. options for an average of 100 rubles. frankly disappointed, here you have to read the ingredients, where some

pork by-products and god knows what else are listed in small letters. what is written in capital letters “ stewed beef” is, of course, a deception, a kind of assortment, yes, please, but again, this cannot be classified as lumpy. ugliness? if gost, then under the number 32 1225. remember these numbers, they most likely indicate a good stew, but the marking 3417 should alert you, this standard does not apply to the final product at all, it describes internal production processes made according to specifications it can also be quite good, but again you shouldn’t rely on super-economical options. it's cheaper at the bank than 100 rubles. we found solid soy protein. i’m honestly trying to find meat here, no, it’s not even visible visually, it’s very well

defined, soy protein is even pieces, you know what they are, these are soy meatballs in some kind of fatty broth, it is written that this is a stew, chunky beef, a cow is drawn without preservatives, but the most interesting thing is that beef comes first in the composition, so we need these pieces of beef see, but... unfortunately, it ’s not here, this is the foam-like texture of soy protein, you can’t confuse it with anything, of course not. there is only one piece of advice: find a manufacturer whose product you like and remain faithful to him in the hope that he will also maintain his standards. another special one the category of stew that we decided to look at is army, this is also on sale, maybe it’s better? our correspondent, angelina ryazantseva, contacted the sellers.

as the expert explains, canned food from reserves sometimes actually ends up on sale, for example, when the deadline approaches, but they are not...

asked for, and the path to historical truth is open to us, alas, we discovered among good-quality pieces of meat that then not allowed today, a large fragment of connective tissue, of course we didn’t try a sample from the past, the stew has an expiration date usually from 3 to 5 years, then there is no guarantee, although anything can happen, soviet scientists tasted it in 1973. variously preserved canned goods from the reserves of polar explorer eduard tol found on taimyr. the food had been lying around, albeit in

permafrost since 1900, but the cabbage soup with porridge and meat turned out to be quite edible, you know, what a great joke, it’s used in canned food in the meat industry, if you ate cooked sausage, got poisoned, you lay down, drank some coal, went in the morning to work, if you ate canned food and got poisoned, then in the morning you wear white slippers. finally, the answer to the question about the benefits of stew: during heat treatment, whether at home or in a factory, some of the vitamins are destroyed, but remain. important amino acid for health. overall, it's not much worse than regular meat. and with such canned food you can cook something interesting and quick. culinary blogger vladimir kolesnik shows a bunch of options: french quiche pie, italian resotto, even spanish-style sandwiches, tapas. these recipes can be found on our website food.sshou. try, cook, and let you

you only get good stew. that's not all for today, now there will be a recipe of the week, and i, sergey malozyomov, will return to you next saturday, together we will look for what kind of food is really alive. recipe of the week, this time baked figs with sauce. mix yogurt with honey, roll the lemon on the table, pressing it with your palm, cut the orange, squeeze out the juice from both, pour into a saucepan, add sugar and zest, lemon and orange, bring the mixture to a boil, reduce heat, cook until thick, cut the figs

crosswise, transfer to the mold, pour over the citrus syrup. bake at 200° for about 10 minutes, fill each fruit with sauce, garnish with mint, ready, it turns out very tasty and tender, like a cake with cream, only healthier, because there is protein, and probiotics from yogurt, fiber and vitamins from figs, and harmful there is very little sweetness per serving, so let’s give the dish a green light, in the hope that you still remember about moderation, bon appetit and health! we and culinary specialist lena yartseva wish you the best. and now on your screens is the question of the weekly quiz. just test yourself or answer by reading the qr code with your smartphone and following the link, choose the correct answer and win one of my books, which contain many interesting scientific discoveries about healthy food, safe life,

health promotion, and delicious recipes. winners are determined every month. among those who gave at least one correct answer, and the more hits, the higher the chances: drawings and discussions of the correct answers on the pages of our program in popular social networks, and for those whoever wins, we will call you right away, so don’t forget to enter your phone number after you answer. voting is over, the correct answer is on your screens, thanks to everyone who participated, next question in a week. hello, this is a housing issue, i’m oksana kozyreva, our heroes have an understandable castling,

the children have grown up, it’s time for a son and daughter to settle down. in different rooms, but the parents plan to occupy the largest space in the apartment with a bay window and a loge. our task is quite difficult, to marry a lovely family a bedroom with a study in which our hero sasha sharpens knives and tridents. the situation is quite acute, let's hope that the water will smooth out all the corners. the key to family happiness for the kluyevs is simple: complete mutual support. this is exactly why olga once... attracted the attention of alexander, the captain of the student team. among hundreds of fans, she turned out to be the most devoted on the podium. i took ballet classes, he played basketball, i probably didn’t care much more, showed signs of attention. olya, it turns out that they came with their friends, well then for some reason my friends stopped coming. and olya remained a comrade-in-arms until today. after graduating from the krivoy rog economic

institute, the guys got married, and in 1919 they moved from krivoy rog to krasnogorsk, near moscow. alexander is from gurzuf. every summer he organizes family trips to crimea, all the family only for. in a programme. it was visually clear under which ruler

there were which coins, we sorted them out by year, we got two coins, here nicholas i has a little more, we decided that for children alexander the second also has two coins, nicholas the second, that is, we made a selection, starting from ivan the terrible, from rurikovich, then the time of troubles. the romanovs, we are trying to teach history, immediately visually, in principle , interestingly. egor is an athlete, he tried himself in sambo swimming, and is now learning the basics of hand-to-hand combat. for an older sister , being a sparring partner is a common thing. lena is also good with sports. last year , vartek received her next crimean voyage as a gift not from her dad, but for her achievements. victory medals for her too, brother. occupy a place of honor above the table in their common room, and the head of the family has two tables at once: on one there is a work computer, on the other a small workshop. sasha, what are these

tridents you have here, like poseidon? and spearheads, who are they catching with this trident? well, mostly at night we hunt scorpena, who is scorpena? this is a hedgehog, this is a hedgehog, a prickly fish that has a lot of bones in it, it is impossible to eat, this is not so. very tasty in fact this is such a common myth, how does this even happen technically, i'm swimming over it, then i pull the tourniquet like this, direct it, let it go, lord, you are a treacherous man, alexander, in the night you lie in wait for a poor unfortunate fish that was swimming about its business, this is apparently a grinding machine, shows how big the unit is, a cart, uh, hold on, if anything happens you insure me. oh , by the way, this is a very meditative activity, shout out, and also, what are you sharpening here, not only the rabbis, one of the moments, even

the factory seal, and the price is still there, 43 kopecks, that we also cut bread in canteens, especially school ones, i didn’t cut bread, but i was on duty was, well, let's go find out how your wife got from... to the fact that all this wealth will move, actually under her ear, into the bedroom, yeah, you 're moving into the very light and bright room, yes ol, well, come to us, yes , we have two windows, and what is this, oh, is it to isolate ourselves from yegor, len, and personally, because he interferes with her doing her homework sometimes, everything is clear, ol, but i have the main question, we’ve just all got a trident there , sickles, daggers were examined, you are generally mentally prepared for the fact that this office. goes to this a bright, gentle bedroom, to be honest, not very much, i would like it to be on the balcony with all this...