what are we going to cook, but the cooks guys told me that there are a lot of good products in voronezh and there are farmers who grow good asparagus and root crops from asparagus, therefore, in principle, i think that you and i e did not escape from the capital in vain and tear to voronezh for sure, i completely agree on the m4 don highway from moscow to voronezh 520 km, the road is good without traffic jams. and now the chefs are already parking in the central district of the city on sovetskaya square. hello voronezh hello it's good here. yes, the sun is cool. let's go to. let's get to know the city. to begin with, you need to decide route. look, we need to go to admiralty square. oh, there's some interesting ship, beautiful, everything should be cool, let's go look, let's go, let's go. voronezh is not a sea city from the sea 600 km

from where admiralteyskaya square is from here the answer in the amazing history of the city, let's start with the fact that the square itself is called admiralteyskaya , it is dedicated to the 300th anniversary of the formation of the russian fleet at the end of the 17th century, voronezh was such a quiet patriarchal town, and then suddenly in 1696 they begin to build ships here. what happened at all? why in voronezh had a favorable geographical position for that period of time? it was one of the southernmost populated cities in russia ; secondly, er, the river, voronezh, which we have here flows nearby into the house, and the poduns had to reach the sea of ​​\u200b\u200bazov by water . but the reason was directly the azov campaign and trofimov in 1695, which, i must say, was unsuccessful for our state. what, then russia did not have a fleet, nothing turned out to block the turks by sea and thus returns to

the most interesting. you could say it's a landmark. this is a ship of the late seventeenth and early eighteenth centuries, and the first ship of the line in the history of russia is called the ship gottation, and now i suggest you go inside, where we will talk in more detail about what this ship consists of. all right, let's go. this is an interesting diorama. i propose now to pay attention to it, and here we will see voronezh. that's exactly how it looked at the end of the 17th century. well, on the contrary, here you can pay attention to the island, uh, on which voronezhskaya was laid down, this well-known shipbuilding plant was laid down

and built here and the ship was built for a year and brought to the nation. and, if we talk about its history, then it was founded on november 19, 1698, personally by peter the first. and by the way, speaking of peter, we have here. actually, the person sitting at the head of a large table is something unhappy. why the campus cookery is unofficial. they called each other, i know how unofficially i drummed in this galley for 6 years. now we are going to the army with you, speaking the language charter of 1720 of the maritime charter, then there this place was called precisely the cook. there are interesting items here, which i would also like to pay some attention to. this construction is called capstans, kyrgyzstan was needed on the ship in order to lift it in the first place. these side anchors took wooden levers, inserted them into such special square

holes, they are called studs. and when these levers were inserted, the sailors began. maybe we'll turn without leverage with you, yes, well, give everything in your mouth. there was a sentry sailor, who wrapped himself in a film, the task of the sentry to follow the sand sand number. as soon as the sand ran out. he came up and turned them over and was like this, the sailors and orientated themselves. how much time has passed when there to take over the watch? well, in fact , it is necessary here a little less often and down. here is the oven. yes, this stove was supposed to be located on the historical ship on the very part of the bow setting, but the truth is that in our museum it is located right here in the hold. and

in general, if we talk about the diet, he was very very simple at the time it was primarily crackers. this is salted meat. so in life you will not envy. here are the sailors at that time. and how is it like that, like a structure inside and a wooden ship, how nothing was burning next to the food , they kept a skating rink with sand in the event of a fire spreading. sands could always be put out. this flame was extinguished. well, i introduced you to our ship briefly, tried to explain to me, thank you very, very cool. thanks a lot. once again see you soon. 17th century chef and go to a modern restaurant it is called 15.86, an unusual restaurant is located on the roof, please, just okroshka. we have whey buratari - this is just sony. we

have a wonderful feature here such that the base itself is a very good feed. from direct where you can find so three in short, i just have an idea. we have a friend farmer. i say after all this meal, in principle, the phone number will be good for ladies, just like working hours. all the same, bon appetit. thank you. thank you, we're here, ma'am . we really have serum. it seems

for kvass you generally have to start with your compress. and you have to eat the compress, then i have to eat the rest. and you just drink a cappuccino and leave only for breakfast.

the meat somehow rested a little there. i don't, it's still tight. he still would hang or lie down meat. uh, after slaughtering it, it needs to ripen, therefore, the more it sagged, the more it was saturated with taste and becomes tender and tender. yes, i was expecting a little more flavor. well, andrey, well, i ate everything well. and how much we still have today a chance to see voronezh yes, they scored strong. and tomorrow we have a plan to visit this kitchen to make preparations here, let's go. one of the attractions of the city is the beaver. the fact is that voronezh is the birthplace of beavers and this is not an exaggeration. please tell me what this place is. at the beginning of the 20th century, there were

no more than 300 exclusive beavers in all of eurasia. what would be on the verge of extinction? yes, we have wild beavers here. yes, there are about 300 on the entire territory of the reserve, then how it all began the so-called experimental beaver nursery. why did it have to be created, because the beast was little studied and at the same time it is a night underground underwater, that is, it is very difficult to study for scientific purposes for production, all methods have been worked out. how to catch how to keep everything biology genetics from here began to be transported to various regions more than 3,000 beavers were taken out every second beaver in russia comes from here. so i just wanted to say, all all russian beavers were born in your beavers. it's probably good living here, but we haven't seen one yet. show let's go we have the largest rodents

of the northern hemisphere. here you can see in beavers, if you are weighed, if a person weighs and there is more good in him. yes, let's check about the meeting four three four the same. you can see such a picture. only here you can see how such a kitty looks like under water. here, i see that he swims and the fish swims. he doesn't eat pipes. no, he has a herbivore diet, he eats the bark of all kinds of aquatic plants, the fish are on the selection, as if in an ecosystem. i think

they feel better here than in the pond. very good. and where is his whole family , this wife galya, children, it is necessary to boil his hole. let's take a look, shall we? here he is , it's probably better to stand here, he swims back and forth. so go to our site. you can have a look here.

beavers are kept here, they were all born here. it was here that everything was studied live. they are here in each in a separate cell. why can't they be planted? this is a territorial beast, now we will plant one. the neighbor will start putting food. here is such a special cage. here is the so-called gate you see, he separates them, puts two strange young beavers, or gives them about a week, they sniff there. if everything is fine, and then in a week this one is slowly opened and no aggression of the couple for life igor thank you it was very, very cool, surprising and informative for us beavers on the whole earth thank you

forgot igor major new series, watch after the program time marked with high award-winning and acclaimed culinary experts after testing baki products, take off their hats and congratulations on being awarded the award for the excellent taste of bahias makes your dish tastier.

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happened to your husband.

if i called, you would already be dead. why all this janissaries? what are you at the table, like a sheep molly has never seen a movie one tv presents the local kupchino gromov did not share with his son a certain city etoile anfisa is all over. we are now petka get ready. to direct duties you know, i like

that now in all cities of russia in many cities of russia food courts are being made from some old factories. yes, very very nice and very comfortable. there's a lot different, restaurant. look, well, since we are in voronezh, we need to eat meat. so i think that we are not carrots here, we came with you to go unambiguously. and now, look, for example, rib. i think that the most-most theme that we need to try to eat. hello are there any real voronezh ribs? i'll be glazed with chili and i'll be well, like barbecue barbecue, which is tastier than chili or barbecue, which is verbal, and then i'll have bbq sauce on the ribs in glaze chili in the territory of a converted factory. there are not only restaurants, but also various entertainment areas. you can play table tennis. mirka

destroyed. andrew is hungry. fox both. look, it seems to me that in general we don’t have the same sauce, only you have more. you know, i'm here, well, every other day i run the top ten. i think it's a pig. she also ran after him, the man ran with this with a knife, she was away from him, that is, such ribs are so very tight. yes, the hands are thin meat a little ribs a little dry sauce the same yes a little more spicy a little meat. here it should be directly much better and more expensive, but in order to save a lot and so that they are still fatter, garbage without individuals at all you know the french always. uh, the sauce saves, while for a second the ribs to the side, in short, it's beautiful. you understand that it is, for example, 20 years there. she was generally

abandoned and does not work in any way. now the guys have improved. that's where the dj has speakers people sit and yes, and the life of young people, as my grandmother said, does not sit on the porches and does not smoke. in voronezh, you can have fun not only at the food court, there are many museums in the city. one of them is artistic named after ivan kramskoy, a native of the voronezh region. my name is anna advertising specialist. and today i'll tell you about the voronezh regional art museum named after ivan nikolaevich kramskoy i'm andrey this is me by the standards. very nice. well, let's go see. we are now with you in the largest hall of our palace on the main wall, the visiting card of our museum, our voronezh mona lisa

, is beautiful, what a wonderful work of 1913 and it was created by elena andreevna kiseleva, an impressionist. voronezh wonderful completely artist. in the meantime, we are on the second floor in the russian art section painting. let me show you the collection of the wanderers of our museum of the wanderers. this, of course, is a unique event in the life of russia in the russian empire in the middle of the 19th century. yes, that’s what an interesting picture of ivan the terrible kills his son, the work, you see, is not very similar to the one you know, that the original is very different, because repin creates it 25 years later. after the first version, here, as if a soffit, two figures are illuminated. here, he even sees these rays, that is, the light illuminates this situation. and how harmful it is for us to open it here

no secret. no more. the mystery is solved. previously, on the first version, it was a completely crazy old man. and here is no longer mad here already. it's just that he repents the color of the dominant, but this is no longer just a murder, this is already a story. and now i want to show you our western european collection, which is kept on the third floor. come on, italy is there, right? one of our most beautiful exhibits is a copy of the dzhintele altar, defobryana , this is the beginning of the 19th century, but the altar itself, which fabian created for the strauss family chapel, was made in 1423. well, what can i say? thank you lord, i have already returned home. it seems to me there, here are your relatives somewhere. yes, just wait, i'm very beautiful actually. no, i'm a

fan there. yes, i draw all the time, but i can't draw. well, in that case, maybe let's go and draw some kind of still life. master classes are regularly held in the museum today, chefs will master the technique of watercolor you when the last one painted a long time ago. i, too, about 20 years ago , let's try watercolor itself. what is it, is it a paint that is diluted with water? this her palette. and we will take, for example, we take another ocher, for example, green warm. we spread the so-called here and we have a drop, a small drop of this one. you need to have time so that it does not dry out and pour it into it. next color. it folds gently and softly . this is not a drawing yet exercises. nothing wrong with the drawing. i 'll tell you honestly. here is ultramarine. here is

ultramarine because, aha, one cold handsome they need to ensure that there are no such. yes, i see, this is the border, of course, there is not enough water. i feel. conscience it turns out very beautifully, right by the sea, if everything worked out, we can start preparing. jenson has more of an evening life, but it doesn't matter if you have an author's work, that's for sure. and to me, it’s like the leaf has rotted. you people mom said the order of picasso touch you you can be quieter than him. we've got

art here, this beautiful pikas. you have to watch, because if you don't watch, we're going to get it right here . for example, in general, i have some kind of black eyes, they are leaves. i like, like an infusion of color, it turns out, i see it that way. do you understand, please, that you are artists, that you are authors? i'm very interested in me just, you know.

here already the composition is enough here, now you have to wait two days for it to dry, and so i think about 10 minutes. you have already done everything ready. how are you? all the italians are professionals. they are very very clamped to make it exactly neat. and when people start to write they get the most masterpieces at the beginning of creativity, hurry up, buy a painting. masterpieces of star chiefs will be on a plate to create them mir and andrei continue to study the culinary preferences of the voronezh citizen, it turns out that in voronezh they respect chebureks and the cheburek fashionable point of the city. here it is cheburek. beautiful, what do we have there? hello? good afternoon menu. yes, you can one with beef one with potatoes, we will definitely take chicken, let's take

chicken and adyghe, then, yes, we will drink super a juice. here's one. tell me, are you generally normal pasties, when he ate, spruce is delicious, spruce is normal. you know how big they are so fat, you mean like this, eh small such for what for dwarfs, or what ? well, i was little. my grandfather and i went to a cheburek. you know, i really covered myself with this in a cheburek. it's just that the most delicious pasties are there. you know that you need to bite through it and drink the broth. this is the first thing to start. naturally, when the dough is left to wipe the face and eat. wow. this is what beef is. these are such actions. this is a chicken.

i don't have enough salt. yes, even my morza, my favorite berry is black currant. and here is the mint. so we still have with you one. that's right, that's just formatchu patata and furmaggio. that's right, i'm always a variety a little everywhere, well, it's delicious, what did you like best? well, probably this one, which is potato cheese for me, doesn’t have such a directly strong taste of cheburek. and i generally love the classics. but now, if there was a broth, or or minced meat, it could be a knife . guys, minced meat, how did you see something through a meat grinder? yes, a secret, you just want to take a knife and cut it. i understand that this is morocco, but the meat will be completely different, it will be felt when you cut meat with a knife. juice remains in it and due to this juiciness. that is, it works. and when we make pasties, we freeze them. uh, beef or lamb, broth a little there, uh, frozen broth and start frying. well, the test, in short,

tell me. the dough is excellent, thank you very much. thanks guys. thank you. yes, everything is fine. thank you, bye, but the chefs will cook the main masterpieces in the kitchen of the restaurant 1586 that an air road has been laid on the roof from here through the voronezh reservoir and andrew decided to ride on it. i am very afraid of heights, but i really want to do well, we will provide psychological assistance. a lot at all was a wonderful accident. let's get dressed so keep green will be forgiving. uh-huh, we definitely turn away from the green line so that your nose does not suffer, we agreed. i didn't want to jump with a parachute. it turned out to be a zippy crow.

no, well, now with a parachute, you could fly into the world together, but the fact is that the doctor did not allow him to have an operation on his eye at all. well, i prepared for him 100% italian surprise. another entertainment awaits the italian in a lifetime mirko has learned hundreds of recipes, but not a single dance. it needs to fix me. andrey shares some gift, surprise. here people dance. i can't dance at all. let me have to go to them, and you just need to find a lady to dance, and it will start to be fun. hello hello, we've

been waiting for you. yes, we dance on the chat. if you want to learn, let's go let's go 1 2 3 4 6 7 8 1 2 3 4 5 6 7 8. we went great. meanwhile, andrei decided to remember the beginning of his culinary career on passenger liners of europe from the shore of the voronezh

reservoir. he sets sail. hi, i'm sergey, it's very nice to take a kayak trip. super love this thing. oh, what beauties you have a little briefing on rowing. so, if you need to turn the boat to the right, you need to move the oar away from you. yes, right? come on, while seryoga let's go. i have so much been here this swimming practice is our favorite for me. here there is a calm paddle, in general, a tool for rowing in voronezh, there are a lot of reservoirs and kayaking. very popular here daidarki ride. the main thing is to lead the kayak confidently and not to lean in different directions. the ship may

capsize, but it takes a lot of effort. in general, it’s just not possible to come and go kayaking just like that. you still need to prepare, and then you will get real pleasure, right? i agree with you. thanks a lot. i get incredible pleasure today. somewhere in there , uh, my friend has been learning bachata for an hour, let's take a quick ride to him and see how good he is. andrey, i agree, let's go. taste it today on the voronezh embankment dancing with the michelin stars. there is another position a little closer. yes, you see, the music is so smooth. it 's called slowing down, you can just make waves. like this. well, this is what i can do. one two three four five six

thank you, every chance of becoming a bachatero. now you're all going to dance in the kitchen. one two three four five six seven eight. send

cooks on wheels to the main destination of the journey culinary battle chefs go to the local market for groceries. look i want cold soup. i need candles. i need vegetables. i'll go to that wonderful row anything good. so everyone here has occupied one aunt, let's move on. hello radish, there is a beautiful one. here, then i'll take two bunches and take the greens. you also have two dill and young garlic. i need two things. and i no, i don't pay money. yes, i'm kidding. my beets came running. well, it satisfies me, the current beetroot, right? i will

cook. hello, we are listening. oil is the next oil. good me cow near the house does not deceive me. i'm sure you local? yes, there is so such cheese as parmesan is so hard, grated semi-hard. here he is, the goat has a second one, can you try something? yes, of course, that's all. now i understand that you're just having breakfast here. oh good cheese, yes, you were going to add it. well, i thought, or maybe i'll prepare it, it's generally wonderful. so my friend, and i need kefir. and you have kefir, no more kefir.

hello give me, please, 3 liters of kefir butter. you have too at the moment. in the fridge a piece of uh, 300 g lies waiting for me and just says, andrey, take me andrey, please, beckons, beckons, no. ay, here it is. i'm telling you, this is our country, we always have for our own. do you have yes? you can have a couple of bunches and a little more green onions, but what is the correct name in russian from garlic from garlic? learned something new today. and what is interesting about

our production on the second floor? oh, i see someone else, hello young man, of course, i'm more familiar, of course, there are arrows. he speaks and understand nothing but arrow from chesnokov it sounds very italian. hello, please tell me, this is a delicious potato. first time. in general, i understood, i will take the grid. here's a baby potato 45 rubles. kilogram. learn how to cook delicious potatoes. the main thing is everything is right, the product should always be tasty, which means the food, then it will be delicious. i need delicious eggs. give me 15 things, please. thank you very much and all the best, great health to you and so that the chickens rush to cook constantly. yes, and here

i see you make it yourself. different color even huh? it will break a little, i must carefully here, i don’t know, yes, you can’t air much, because then it will break. she knocks dangerously, very slowly, you know? here is the thickness of the good this body is correct. so thanks. in general, where did you read, in my opinion, there is some kind of black marshmallow here in voronezh, maybe killing black marshmallow, voronezh black earth, from which it is

tasty with the addition of vegetable charcoal. everyone is like that sellers are smiling. i basically bought everything. i don’t need anything else, i need to go to the kitchen and make preparations. well, now i'll find rice here at some store and that's it. i'll get there too, i have everything here. the

brightest colors of love miracles just get bored, not everything will turn out.

during the holidays on the first tonight, all our guests will appear in masks, and we will very soon find out who is hiding under them. it was new year's eve tanya was far away in america, i went up to the christmas tree and asked. i haven't heard their voice in so long and at 4:00 in the morning. she called will stay with me. family, a lot of family happiness, so that they are even closer to each other , you immediately found out that this is larisa, so the new year tree. here are the hares bunny today on the first happy new year

when the headache is cornered, take nurofast with a directed action against your will, nurofast leave the territory of the pain. let's shoot a new year video this is the time for trends with friends for favorite recipes and delicious collabs and unexpected shots. this is the time for those who are always with you. this is your new year. take it off. 299

gifts sparkling chernogolovka with a new year's mood inside is personally charged by santa claus stunning night shots with a technokamon 19 pro smartphone, it was he who turned the dream of an ideal sarka into reality, who they tried to imitate, but who remained the inimitable cheese, namely he was an antibiotic smart solutions against poisoning.

listen to playlists of your favorite stars in the mts music application 2 months for free with an mts premium subscription in the neighboring city of avito availability well, a very large selection of vacancies for spasm pain spazgan spazgan the correct answer and at an affordable price to make preparations on the eve

of the battle, the chefs will be in the restaurant 15.86 they asked the guys to assemble the kitchen for us here on the terrace, because it would be warm for a long time we have not seen a beautiful evening in voronezh and the price, because mirko is so beautiful . yes, she came to you, in general, like in a movie. tell me what made you such a handsome fashionable guy, in general, grow asparagus in the valkhovatsky region, which we don’t have. well, almost completely the problem was only with planting material. we have taken a selection from netherlands and planted and now, it turns out these dutch. everything they have there can be brought out, and yesterday the asparagus fire. thank you so much. er, thanks. tomorrow we will cook the

coolest risotto, i’ll even take my card, there will be time, come. go come on come on bye bye. i'm starting this blissful chicken. we will return it earlier now that the broth was still so clean and transparent. everything is very simple for me now, my young beets are thrown. right there in the pot. i pour in there, uh, 6 liters of water are added in there, bay leaf, sugar, salt, red wine, vinegar a little allspice and my love, and it begins to cook. our vegetables. hello carrot. we take an onion, so now you and an apple. she’s an apple, we put a clove inside an apple, that she didn’t disappear anywhere, supposedly the broth for removing the broth was not cloudy, that she is like a sponge to feed everything, that this is pine foam, in short, this is the kind of blood that yes we put

our chicken child. look, let's go swimming. yes bunny, bunny is ready. oh so carefully put cold water, and our cocktail is ready. i will now tell how i met you. i walked lonely around the city, stingy, masculine, get down on my cheek, and i saw an imposing italian, on whom the moscow rain was dripping. he was also sad. i approached and asked what your name is to make friends. you said measure, i said i have a cook. i am also a cook. although, in fact, everything was different, as we met. i don't remember. do you remember how we met you all knowledge. all right, i cut potatoes. i went. i have everything ready. tell me how much moscow has changed your life in general. no, well, of course, she strongly me because i'm twenty-one here. no, my first daughter was born. here my first wife is not

married wife. she came here with me, and she was leaving, she told me, go, you're your moscow in general, yes, that's it, they didn't like everything, and then the second massive one was also born here. oh, some kind of buoys andrey, when it starts to boil, turn down his chicken or beef for two or three hours , four hours, if your night there is 40 minutes , fish is also 40 minutes and that's it. in general, you understand the most important thing is not to squander this time , just when it starts to boil. if you suddenly go somewhere you forget about it, the foam is recycled. again into this, into this liquid, which there is this broth, and it will be very dirty and ugly. well, tasteless and be sure to never close the broth. because if the headlights close it, it goes back. i again become a little bit,

olive, do not take oil. meat is somehow an italian can not do without olive oil. sorry instead of milk. mom had olive oil, we start to pass the garlic, then our young, onion. you noticed that it was already dark. and you and i are preparing everything we have such a romantic evening, but this does not mean that we work all day. today we saw a beautiful city, voronezh, now the sun has set, so the temperature has subsided a little, the breeze. it's beautiful here, voronezh at night is also beautiful. well, we 're not going to sleep. yes, we take one potato, and also how we put it, everything will be asparagus. i have everything i finished

my workpieces for today. you have yes left here. bye bye. the next morning, mirko and andrey are ready to start the food truck competition, two moscow chefs, one from italy, the other from estonia, are preparing i don’t know how to cook dishes in honor of voronezh, well, i don’t know, of course, you know, everything was bought at the market yesterday. okay okay, i was joking. come on , i didn't leave any room for you. shooter, i don’t know how to write in russian funnels under voronezh with asparagus instead i clean it. i write, you write e and y and a stick, and from here he write a hundred and just draw a fox. well, of course you write.

well, we drove beetroot potato asparagus and reasonable. yes, under the funnels of risotto with asparagus, and what is this in the pictures? and as soon as they guessed, and we wanted to draw a fox, but the world is at least a top three in drawing. well , three. you are very long. about marina hi this is marina double serving. what a surprise rice arborio oleg hello oleg you have a lot of asparagus. oleg is the man who grows this asparagus. she smells, she smells like a bun over a very

interesting beetroot spice. it’s like beetroot and it’s like okroshka and risotto, of course, also italian with a little bit of russian motifs , i really liked the fact that it’s very rich, so tasty, enough chanterelles, amazing chanterelles, interesting just rarely quite we don't care they are used uh, for cooking an unusual combination of accents there further yes, he is from lipetsk but from lipetsk is simply, well, so his fate is italian, well, 21 years in russia well, most of all in moscow, of course, a foreign moscow accent. i was inspired by your weather and, uh, visiting the market when i saw that there were young beets. i realized that i would cook, of course, damn it, they went in the morning, damn it, remember, well, i'll hang this thing here until he hears. dima, i think that kok did not feed you with oud. today did not feed the hungry came hungry think. enjoy, please. yes.

bon appetit, beetroot is incredible, just incredible. i really want to know the recipe. this is a very interesting rice, delicious, but for me it is a very unusual texture. i have probably never tried it yet, it is far from being very refreshing, of course, in such hot weather, this is the most. i liked it very much. risotto some interesting notes more like it. igor igor is glad to see you. you are alone, by the way, without these pet-free beets, on the other hand, asparagus. yes carefully. bon appetit. so. well , brother, we fed everyone, in my opinion, yes, yes, i love italian cuisine very much and thought that i would choose a reason, but i was more surprised by the beetroot and it’s very nice that there is asparagus. i love her. cooks. yes, but i honestly like

the risot more, it is here that it is more saturated. well, i wouldn't rate it anyway. it's like a sports competition. this art is high art for getting us into it so uh, yeah, thanks, come on. it's cool that you made chanterelles, here's a little bit in a frying pan fried. yes, all fresh products such as chanterelles, asparagus. they should be slightly poached in order to feel this question; the last one should always be a little bit damp. well

how to eat very tasty is difficult, in fact, to make a choice, because the risot is very tasty and beetroot, this soup is simply amazing. well, i think that we should vote for the little world, but hang this thing for me after all. regardless how these wonderful chips will hang. we are very glad that we visited voronezh and we got a tremendous generally a pleasure, so good afternoon. i really liked it. it's right there in the first place. i even understand why because that's right under the color of the lips i got. a little bit

well, how do you like our dancing in the kitchen, you dance better or cook and everything is great, honestly anyway, we are very pleased that you came today thank you

. i see. oh, here they are. here, they are young, girls, everything is clear to build eyes. very, very tasty. weather the beetroot whispers while on the sly. difficult

situation but voronezh well, what should i vote, too, vote? yes by honestly you know i don't like e okroshka crosswise. you, i know, well, an uzbek, he was not directly not that a friend of a beaver answer you are the president and you are my friend. yes, thank you, buddy, let's count. come on well done 14 13 and babyot. and i have 15 and bober well, andrey won by the code. you know, it helped me today, the weather is really hot, uh, people want something cold. if you made a gospodcho today, or if you made a boundary today, i would just give up. thank you voronezh, but we need to go further, we

went to lipetsk thank you very much, let's go, eh. so in the gastronomic battle , the young voronezh beet won; in voronezh, it was conquered. let's glue. and done come on. here i am signing. voronezh drove on let's go close the door . moscow chefs go further , two hours from voronezh, the city of lipetsk has a lot of interesting things waiting for them there.

once upon a time there lived an old man and an old woman and they had two

daughters, nastenka starikova, an old marfushka.

what are you doing sweetie? these ice cream stockings i see you knit. i ordered to knit on these . but do not knock with knitting needles i didn’t order for a long time, arfushenka, you’ll really wake up my darling, you can hear me through the wall. how can you not hear? you're the mare behind you. you sleep you don’t wake up, but marfushenka, darling, dozed off all day and didn’t break her back . now she herself

can wake up with a noiseless rustle. you will be behind and you should wake up the violator here and the moon shines brightly. or hey yes or hot make out here. and so that the second stocking is ready with the first rooster, otherwise i’ll pull out all the braids for you.