we can get energy - only where where we spend it, let's say, so recently i started painting, i'm very interested in it, it calms me down and relaxes me, my favorite books are , of course, victor hugo, and the man who laughs, notre dame cathedral, and his other novels, that is, it was on his books that i... grew up dzyuma montacrista, count montacrista, now i'm reading weiss, the sublime earthly about the life of mozart, it's very interesting to read, especially when my students play his works, and i even recognize some moments, how he wrote them, how he lived, how much his father invested in his future, so that he would grow up to be such a wonderful. just an incredibly

talented musician and composer, so books really help us grow internally and give us inspiration, i really want to invest all my knowledge, all my skills - in my students, whom i love very much, and i would like them to grow up as real professionals, real musicians and know their business, in the future to carry this art in our... country, the most important thing is that we teach children in our gymnasium, to study music professionally, yes, and then we raise them into professional orchestras, to train them further, for example, children in professional music institutions, yes, universities, here...

to afford parents to buy such an expensive instrument - that's one question, the second question is - of course, you need to be not only talented, but try very hard, practice a lot, that is, it's a lot of work, you need 1% talent, 99% is work, yes, if the child is ready to study, invest, play every day, yes, then there will be a result, that is talent alone is not enough, yes, in our person they teach. about 13 harpists, that is, it is

quite a lot for our republic, but we will try to make each of them grow into a professional musician. the harp is considered one of the most complex instruments, like the koboi among wind instruments, and the harp, among the strum instruments, since we have a very, as you saw, complex mechanism with pedals, yes, we have many strings 47. and of course the correct hand position is very important, yes, and the fact that the harp should not lie on the shoulder, that is, its should hold the knees, here the hands should not be clamped in any case we do not play with the fifth fingers, because they are too weak, we play only with the first, second, third and fourth, yes, and it is very important what kind of sound production the child has, it comes from nature, you can’t teach it here, here is what kind of skin, ae, how it can play, play in the palms, yes, a teacher.

maybe that’s why the instrument is the harp is very difficult, it is very important to study music, and for every child, not only in some special music schools, but for everyone a child, it is... understands much better, not only in art, but even in some life situations, and if we are engaged in music, yes, it is, first of all, a lot of work for a child, yes, it is responsibility for what needs

to be learned, needs to be practiced, needs to be analyzed, needs to be understood, needs to be listened to, how to listen to oneself from the outside, that is, from childhood - it is, first of all, even, i would say, discipline. for future development, it is very important. the teacher, of course, always feels a great responsibility for what he educates and raises his students. we not only come three times a week and show a piece in one hour, play it like this, and here a little more, a little brighter, we also educate the child's inner culture. yes, it is very important how he will perceive the future, how he will behave, how he will behave even with other professionals, observe some ethics, yes, in music we try to reveal exactly what the composer wanted to say.

classics will never disappear, it will always be in demand popularly, but i believe, that we must cultivate understanding in the younger generation.

first of all, from within, maybe even somewhere from my family, and i know that the harp and harpists are associated with the way i may appear, but it comes from within and my own - a sense of the world, so

when i go on stage, first of all i am not only a musician, but also, let's say, a girl who can... show the art that she carries, i cannot imagine my life without this instrument, without music, of course, yes, without the harp, this is my life, i...

the project was created with the support of the national tourism agency and the ministry

of antimonopoly regulation and trade of the republic of belarus. when the soul pushes you to move forward, and not to lag behind with all your heart, the stomach sings, and there is a thirst for travel adventures, you like to eat somewhere along the way, always. bobruisk is a city with a telling name, but have we already heard all its stories, today i want to find a culinary symbol of bobruisk, although everyone considers it primarily a city with literary glory, what are bulbyashniki with krepač and other historical recipes from the local history museum, how i almost... melted marshmallows in chocolate, but learned the special taste of bobruisk kholva. why cook belgian

waffles when you can cook babruisk waffles, not only beautiful, but edible, how i discovered bobruisk marshmallows. if you think that i started my marshmallow journey around babruisk with marshmallows, you are mistaken.

i am trying to understand how why bobruisk is the marshmallow capital, but in the history of the city i see only fortresses, fortresses, fortresses, how did this happen? firstly, thank you for the compliment that bobruisk is the capital and not only from the airwaves, yes, so the history goes deep-deep into the past, and larisa suggested that i go to the 19th century, when bobruisk was already not much, not 400 years old. and the bruchans would have lived, they would have lived, if not for napoleon. the military leaders of the russian empire began to prepare in advance for the war with the french in 1810, among others.

many, apples, apples, here it is, where it is hidden, apple orchards appeared, yes, they were very correct, and there is even evidence of this some not very tall green plants, contemporary, that the townspeople loved to walk around the fortress, everything was arranged there with grace, magnificence, but there were also many gardens, where? amazing, it would seem so difficult to find an answer, and the correct answer is on the surface, pobroisk there were just a lot of apple orchards, so zephyr, well, who else could tell me this, if not the employees of the local history museum, pushkin or something, by the way, it turns out that the authors evgeniya and bobruisk are connected almost by family ties, and

they will also tell you about this in the museum, pushkin himself in obryske was not, but his granddaughter, natalia alexandrovna, lived here. yes, and how they enjoyed apples, and babruisk at that time was drowning in apple orchards, when they bloomed, it was wonderful, when the apples ripened, also this honey apple smell. yes, after such stories i would have put apples and marshmallows on the city coat of arms, but for some reason they are not there. why are there some ship masts here?

yes, we immediately guessed that ship masts, i ask this, it seems that such a coat of arms was granted to the city. what a multifaceted and interesting city, here you have cooking, and shipbuilding, and trade, and literature, this eagle, yes, but it is russian , belonging to the russian empire, here on its chest is the image of the mother of god, the coat of arms of the minsk province

in 1886 he wrote that thousands of soldiers who want to eat well, drink well, pay money for this, are a source for 30 thousand residents, all the residents of the city live from the fortress, because the jews supplied here with food, some kind of cloth goods, materials, bricks, timber, now it is clear why dancing always began in bobruisk from the fortress, i wonder if the fortress also left its mark on the gastronomic tastes of the bobruisk residents.

bulbyashniki with krepach, we learned about when we went on expeditions and here is the village of stana in the babrusky district, a local resident told us about such an interesting dish, when potatoes were boiled in their skins, then the skin was removed from the hot food, they were pounded for a long time in this mortar, then they made small sausages, cut such circles there and put the krepach filling, this is either millet or cabbage, more often cottage cheese. then they made such flat cakes and swept with pine branches under the stoves, here on this sweat clean right on it they put these pulebyashniks on one side baked on the other, and served with cracklings. poured this fat and lard. how interesting, not only from a culinary, but also from a linguistic point of view, that is, a violinist, remember, this is the filling. here you have a museum tour,

you will work up an appetite here better than at the market. you know what i noticed, the bobruisk regional museum is very different from others, because everything you saw here, you can see and try in a real city. just open the doors, go out. from the museum and walk. well, i'm off to look for, if not sirotinsky fillet, then something no less appetizing. and for the gourmet travelers of babruisk, you'll definitely find everything. start with the ancient ruins of the napoleonic-era babruisk fortress. this outstanding fortification withstood a months-long siege by napoleon's cannons. then add a touch of the local arbat, a street of socialist or... social, here you need to not only leisurely stroll and look brick buildings, but listen with both ears, because bobruisk is considered almost the ancestor of odessa, you can

overhear many colorful jokes from the locals. at the social event you will certainly meet bobr samuilovich, the sculptural calling card of bobruisk, pay attention to his suit, this is how the average bobruisk residents dressed at the beginning of the last century. you should definitely say hello to the bobruisk beaver or at least touch any of his accessories, each of them, according to legend, will bring happiness and wealth, well, and then keep your nose to the wind, because it is the aroma that will take you to where the famous bobruisk marshmallow is born. happiness is to be at the right time, in the right place, so i am absolutely happy, do you know why? because i found myself in the most marshmallow place, the most marshmallow city, by the way, you can get here too, for this you... need to gather 15 friends to sign up for an excursion, then you will get into the real sweet life. the marshmallow factory in bobruisk is one of the oldest confectionery

enterprises in belarus. its history began in the 18th century with a small firm yeast production. well, now every month 80 trucks leave the factory gates to deliver bobruisk marshmallows all over the world. it is noteworthy that marshmallows have become a symbol not only of the city of bobruisk, but also... of our entire country, and how this happened, elena nikolaevna will tell me, hello, elena nikola, good afternoon, elena nikolaevna has been working here for 22 years, so this is an absolutely happy space, plus the baltics, there was an order to new zealand recently, bulgaria, elena nikolaevna, and show me how it is here everything happens, easily, vladimir, i can’t help myself, next to marshmallows, i start to behave like a child, but i have to keep up appearances, try to behave like a big boss. so girls, remember, work well, you can’t eat more than a kilogram of marshmallows a day, or by the way, you can, you can, probably, right? elena nikolaevna, so where

does marshmallows begin? in order to make the best marshmallows in the world, you need to take the freshest apples, make a pero out of it, wow, then add sugar, pataca, egg white, applesauce, pour in air. tender matzo, it smells like a fairy tale here, and there is definitely something fairy-tale-like in the production of bobruisk marshmallows, because unlike other enterprises, the marshmallow mass is mixed here for a whole day, relying not on a machine, but on the intuition of a technologist, real marshmallow sameliers work in bobruisk, there is no marshmallow, and then hop and it appears, how does this happen, the marshmallow sedimentation machine forms the marshmallow. why exactly wooden boards, here wood is everywhere, i know that if you replace it with another material, then such an effect and such a taste will not be it will work. absolutely right, vladimir, only

the tree will remove excess moisture from the marshmallow, and the consistency will be elastic and tender. then the marshmallows go to the workshop, where novice workers are not allowed. only workers with extensive experience work here. the operation that is done here requires dexterity and skill. it is so delicate that i never even understood what was happening, sleight of hand and no fraud, at first i did not understand what these girls were doing, they sit with a concentrated face, look into the distance and make a slight movement of their hand, barely noticeable, they connect two halves of a marshmallow literally in a split second, look, by the way, how long i walk around the marshmallow kingdom, i meet only women around, and my companion confirmed that the production of marshmallows... although you can't call it easy, but it is better done by women's hands . there are men at the factory too, however , they do not work with marshmallows. and this room

smells of chocolate. nuts, coconut, and of course, marshmallows, what is happening here, this is the holy of holies, here they make handmade marshmallows, and can i help these girls, although a little bit, of course, that is, where to make your own, really you can, glazed babruysky handmade marshmallow comes in several varieties, with coconut, wafer crumbs and peanuts, i had the honor of making a nutty one. we choose the most beautiful marshmallow and dip it in chocolate, dip it in chocolate, you need to do this evenly, put it evenly, look how beautiful, with a fork, we melt it, with a fork we make a chocolate bath, this is real chocolate, not a wrap, but a dip, now catch it, look, look, it

floats up, then we get rid of the excess chocolate nuts, yes the paste here is chocolate-nut, very tasty, i tried it, and we get rid of the excess chocolate we put, ta-dam, it worked, it worked out great, you can stay for the second shift, i'm staying for the second. shift, a process that i would do endlessly, do you know why? because you can, while no one is looking, do it like this, and although i managed with the marshmallow, they didn't hire me, because in a day you need to make 1,500 of these marshmallows, by the way, a belarusian eats in a year on average 15 marshmallows, so estimate the scale of production as a whole. vladimir, try a dandelion that hasn't even hardened yet, not for, that is, it's a warm dandelion. come on,

let's try. before you try, i'll note: each person likes to eat marshmallows in their own way, someone buys and eats only fresh, someone, well, like me, for example, i usually like to dry it, and some even freeze it, honestly i can't imagine what will happen, well, and i've never eaten warm marshmallows, delicious, my god, such an explosion of flavors, wonderful marshmallow, bright chocolate, and these nuts, these are the nuts on top, yes, how delicious, i was ready to pretend to be a marshmallow and stay here longer, but i was told that another dream of my childhood could come true at this factory, well, forward to the dream, i thought that i would not try anything more interesting and delicious than marshmallows today, but nadya decided to surprise me, right now we will hopefully do something

organoleptic... all i see are the scarce products of my childhood, these are gelatin dinosaurs, these are cans of cola, bottles of cola, too gelatinous, um, these are classic gelatinous bears, all of this is produced in belarus, yes, this is awesome, so, let's start the organoleptic analysis, the texture is gelatinous, the color is gelatinous, the taste

is wonderful, the most amazing thing is that you can eat these gelatins in tons, because they are not sweet, not cloying, they are light, like juice, natural dyes, black dye, what kind, and blueberries, no, oil, they would be very expensive, this is activated carbon, also over... she told me what ingredients are used to achieve this red, yellow and green colors, but a much more exciting discovery awaited me ahead, and there is also halva, and halva is special, than we will find out now, halva is special because it has salt, it is salty, just imagine, it is sweet, not salty, very pleasant in taste, well, really, salty

sweetness. this happens, dear viewer, do not worry! after sweets i did not stick together, but what i really wanted was to have breakfast: after salty halva i am ready for any experiment i am sure, bobruisk there is something to surprise me with. if you want to have a delicious breakfast, cook it yourself, i thought when i met marina. marina, hello, hello, with this beautiful smile, with this wonderful girl we will cook my breakfast. what is the most popular dish that people order for breakfast? these are belgian waffles, well, and byl'giy. bobruisk waffles in brackets, well, let's go , to begin with, we will simply mix all the ingredients in one container, then marina added an egg, sugar and milk to the flour and simply beat everything with a whisk, and i kept waiting for the recipe

the babruisk zest will appear, perhaps it will be later, delicious, hot and fluffy, oh, really, and what aromatic belgian waffles, so now we will decorate it. for this we have banana, marmalade, ice cream and caramel toting. yes, there was no sensation again. i am not against fruits and caramel, but for such waffles you could not go specially to bobruisk. wait, marina said something about marmalade. so here is the secret of babruisk waffles: they are decorated with bobruisk marmalade. let us somehow we'll put the bear on ice cream, at the very least.

to hell with the conversation, let's cook, let's, i could still imagine waffles with marmalade, but coffee with halva is definitely very babruysky, now all that's left is to taste it all, or as i was taught at the marshmallow factory to evaluate the organoleptic properties, and what a task, to cut a piece... waffles so that there is marmalade, and banana, and ice cream, i don't even know how to do it all right, i'm not a professional in cutting belgian waffles,

i have a small piece of happiness in my mouth, well that very signature coffee. mm, amazing taste, i love coffee, the most interesting thing is that you can feel the strong coffee here, well , that's true, it's the basis, the basis of the taste, but it is so skillfully seasoned with halva, which is also felt, just some kind of something new, mm, amazing, well, i... will definitely remember this breakfast for a long time, and if you want to repeat my experience, write down the recipe for bobruisk waffles. four tablespoons of flour, one egg, two tablespoons of sugar, 100 ml

of milk, for decoration: banana, ice cream, bobruisk marmalade, caramel topping. by the way, in this cafe i appreciated the idea of ​​local restaurateurs, all day long they serve the same... but from different parts of the world, and it was here that i met tatyana, i could only meet her in babruysk, because in the marshmallow city tanya makes marshmallow flowers, what's the secret, let's go from beginning to...