so that this work brings you moral satisfaction first of all, so that you go to work as if it were a holiday. i think that those seeds of good light that we try to sow in the hearts of children in this short period of time, they give positive shoots, someone will definitely remember having achieved some heights in their career, and this idea arose in my leaders. every evening the children hold an event on the reflex of the previous day, an evening candle, where the children gather in those.

so that we wait for them, and we promise that we of course we will meet them in the new year, and we understand that if the child does not want to leave here, it means that he was warm and comfortable with us, and it means that we wounded him in a good way in the very heart, the day went just great, we opened the shift, we began to teach how to play our performance. i personally and probably the whole squad really liked it, and the girl tried very hard, and it seems to me that we are definitely good and the olympic, little olympic games themselves also really liked it, i hope all the machines are strong and capable will appreciate, we will all win. i have been working in this position for a little while longer, but i can say with confidence that i have come to love it. i am a leader with all

my heart, this is my place of power, where i want to go, and when i come home, this process does not stop, i still check the photos on my phone, we do instagram, i still keep in my head kuntike, yeah, my mother called, asked me to check, and in the evening it is already 13th i am waiting for the duty officer to give me the latest information that everything is fine, the day is over, all the children are in place, everyone is already fell asleep peacefully, well and then the director of the leader can also sleep peacefully, well and in the morning yes i already get up joyfully i understand that a new day awaits me, meeting new people, and maybe a continuation of the creative union, which are certainly pleasant for us, well at the same time this is work that brings me satisfaction. it seems to me that children need to be reminded that... going into

adulthood, it is important to remember that you are a person, there are also living people around you, and those values. which we try to lay in children at an early age, they should not lose them and as adults, this is honesty, justice, this is sincerity, this is world-building, these are the main qualities that should run like a red thread through all the education of the child at every stage, starting from kindergarten and ending with higher educational institutions and...

the project was created with the support of the national agency for tourism and the ministry of antimonopoly regulation and trade of the republic of belarus. when the soul pushes

to move forward, and from the heart not to lag behind, the stomach sings, and there is a thirst for travel and adventure. on the road you like to eat somewhere , the food is always bad. belarusian cuisine is not only draniki, see for yourself, because cuisine is a reflection of the history, culture and character of the people. we will show you what they eat in the west and east of our country, how they cook in the suburbs and... we are going on a journey to make a gastronomic map of belarus. without champagne and pineapples, but in a quilted jacket, is the last day coming for the slonim

bourgeois? burgers, nuggets, croquettes, steaks? where is the meat eater's paradise? slonim-style drumstick. the city's culinary symbol to taste, i'm in slonim, a city that is a real treasure trove for tourists, there are attractions at every step literally underfoot, so is there anything to eat here, we'll find out today, the all-knowing internet claims that there is no shortage of catering establishments with drumsticks, restaurants, bars, cafes, the city's population can choose an establishment for any wallet and temperament. most of the food outlets are concentrated around lenin square, although there is no leader of the world revolution on it there is not and never was. his monument stands on

a completely different street, where ilyich, as if mocking his own atheism and theology, invites the residents of slonim to the transfiguration cathedral. but the square named after him is the historical center, where the main roads of the city converge, they have hardly changed their directions, so walking along them, you can imagine how it looked. centuries ago, when it was ruled by the chancellor of the grand duchy of lithuania, lev sapieha. this man is a local legend. he turned a provincial town into a trading political center. high-ranking officials from all over the grand duchy of lithuania came here. sapieha himself, although he officially governed the city, was not a frequent guest. but he put in a good word and petitioned for the magdeburg law for his possessions. it not only gave him many rights and freedoms, but also raised the standard of living of his citizens. pork began to appear more often on their tables, which

they probably cooked according to the signature recipe of the sopek family, with brisket. i did not find such a dish in modern cafes, but i understood: brisket in elephants are still respected today. lena is a chef, a restaurant. and every day she is busy inventing modern belarusian dishes. len, we... will cook something new, something that i have never tried, never seen, the name of this something is very funny, you say, bourgeois, mantoltsy, bourgeois uvattsy, uvattsy, you can't even pronounce it, bourgeois uvatoltsy, this means bourgeois in a quilted jacket in russian, but isn't it wonderful, and what are bourgeois uvattsy, this is a dish consisting of natural minced meat, cheese. spices onions and it is all wrapped in brisket, pork mince other bourgeois does not

tolerate, salt and spices are added. lena advises, do not be clever and take ready-made for mince and cutlets and a little onion for juiciness, it is better not to cut it, grate on a fine grater, then knead the mince, then we take the mince, we make such a horse koloboks, then kolobok, this is approximately how it looks koloboks of the size that you, here with we put there, cheese is a filling for this filling for this each bourgeois is akin to expensive cheese, we make a depression, put in the cheese, cut the brisket into thin long pieces, so that you can wrap the buns in them, if someone asked me, i... i ate exclusively quilted jackets, you don't have to order the bourgeois, and oh my god,

but this brisket then gives off this smoked smell to the meat, that's the thing, this is where such a mutually beneficial exchange takes place. lena advises putting the quilted jacket on the bourgeois with the meat facing up and the skin facing down. when baked, the meat acquires a noble brown hue, the dish becomes tasty and beautiful.

cheese hidden in this cutlet, which appears and flows out of it only when you cut this cutlet, look how beautiful it is, you probably need to try all three layers at the same time, curious, do you know why curious? taste buds are used to the fact that in essence a cutlet, no matter what it has

inside, is just a cutlet, but here this cutlet has become smoked, that's the whole charm, and honestly, the feeling of a thin slice of bacon on the tongue, it is always pleasant. a separate role in this dish is played by cheese, it gives the bourgeois. special delicate taste and light creamy notes. i like the food in elephants, and i like to visit the cafe here in restaurants. do you know why? look out the window. look at... the atmosphere of this city, and it is unique, and this adds a certain taste sensation to everything you will try here. the temple that i admired from the window of the cafe, the cathedral of the transfiguration of the savior. it is hard to believe, but this is the newest religious building in slonim. it dates back to the early 2000s.

the church does not look like a new building at all and fits in perfectly with the ranks of centuries-old buildings. it was built on the surviving foundation. bernardine row. these buildings create a square unique atmosphere of the middle ages, but the most significant religious place of the city is considered to be the slonim synagogue. the building , built in the 17th century, has a defensive character. thick walls, high arched openings, loophole windows. inside , unique stucco has been preserved. however,

you can only admire it in photos. the prayer house is closed. and the trinity church, the temple of the monastery that arrived. bernardines is open, its golden onion dome shines so much that it seems visible from wherever you look. previously, the church had a tented tower. about 10 years ago ago it was replaced with a green dome, very similar to the one found in photographs from the early twentieth century. a couple of years passed before the current golden onion was installed in its place. historical circles are still not happy, saying that it violates the historical appearance of the temple, but ordinary people like it. many years ago , a simple, unpretentious dish appeared in the united states of america, a cutlet between two buns. it was called a hamburger. no one remembers why. however, since then this dish has become popular not only in the united states, but also all over the world.

i have everything that has been done on this topic in belarus, or rather in sloni. and this. is simply amazing, nuggets, pork burger, beef burger, croquette and even steak from minced meat, well, just like that, my mouth is watering, really, i want to try it, i will do it, in order to tell you that i was right after all, you don’t need a bun, you can eat it like that, these are all products of meat processing plants with sloni, it is in the top five circle.

good meat, specifically from this uh section of the sryevogo, where preparation takes place, deboning and beef, pork and other, let's say raw meat and further processing, grinding, molding, and you will see it all with your own eyes now, i really want to see it with pleasure, let's go and see, let's go in. let's go in, let's go in. every day, the plant produces about 20 tons of semi-finished products, the demand for them is growing. the modern pace of life requires that the dish is not only tasty, but also quick to prepare. this apparatik forms burgers, nuggets and cutlets. yes, that is, the machine carefully makes minced meat, shaipochki and

sends them along the conveyor belt further. here is such a miracle machine. pork and beef burgers are the special pride of the meat processing plant, they are not only the first to be snapped up in stores, but are also supplied to fast food restaurants. a burger is a minced meat patty in large pieces, crushed, mixed with spices. okay, but everyone knows that there are certain founders of burgers, yes, everyone is accustomed to their taste. how did you manage to make a burger that tastes, well, not worse at all. we knew this from the beginning, that we owe them or yours, all children love this, so we cook at home, naturally, we will cook all this not only for our children, but also

for yours, and at the sight of this, every man will start to drool, this is an amazing grill set, this is one of the most popular products from spring to late autumn, barbecue sets, sausages, in various marinades and brisket in spices, as for sausages, dry-cured and smoked ones are in demand in slonim, a real gourmet can easily determine the composition of sausage, even if it is not ready yet, let's try it on yours eyes, so meat, beef, pork, cumin , coriander, black pepper, some other very tasty additive, and how delicious will it be when the sausage is ready? i think that the secret of its taste is in special additives. slunime like to experiment with ingredients and add juniper berries and dried lingonberries to the sausage. look how curious,

this is the color of dry-cured sausage when it is raw. after it goes through a climate chamber and then drying, it becomes this color. a wonderful tan. when dried, the sausage makes a dream come true many ladies, loses almost half. weight from 100 kg of raw sausage ready to eat is only 65 in italy prosciutto in spain jamon, in belarus, how beautiful it sounds, kumbyak! and i'm not laughing at all, the production technology is really very similar, only jamon in spain is aged for 12 months, and belarusian kumpyak from six to 12, but the breed of pigs is a little different. having walked around the plant, i came up with my own slu. we make it like this: take a pork cutlet, put a wonderful beef cutlet, another

pork cutlet on top, and voila, the perfect the slonim burger is ready, you can add sauce to taste, it seems to me that this is the most honest burger in the world, and also very satisfying, there is... i want it before dinner, well, so far our society has not yet developed such an attitude to the legislative process, so we are with you at...

the say don't be silent project. don't miss new episodes on the belarus 24 tv channel. their life in the pole villages and agro-towns, contrary to

all stereotypes, is bright and rich. in childhood, when we ran along these trampled paths, barefoot after the rain and drove wheel in front of me, it was such happiness, the height of bliss. in the eighth grade i realized that i would be a belarusian writer. i realized that i could write here too. hard work, resourcefulness, passion, the main quality of these people. and the paleshuks knew their region, their lands well, and they used them well in their lives. this is to take a holey cat and let them walk like this on the grass. they became famous as masters. these are the meat, the local zhyhars, and the fact that they rode out to different places on a gandal, and not only the paleshuks rode, look at the project

palešuki. on the belarus 24 tv channel . the alley i'm walking along now has a colorful name, the jump. i'll explain why now: when a peasant with a loaded cart came to the square to... trade, for example, on rybnaya square, and there was no space there, he needed to move to another square, this could only be done along this alley, in fact, jumping from one square to another. not far from the jump there is another street with a colorful name: vasya krainego. i have to go online again to find out. this is not an experienced party member, but a sixteen-year-old boy, a partisan who bravely fought the nazis. in the soviet union, such people were called

heroic pioneers. in slonim, there is the only opera street in belarus. the origin of its name is associated with another famous owner of the city, mikhail kazimir aginsky. the uncle of that same mikhail kleofas, the author of the most famous polonaise in the world. although mikhail kazimir became more famous for his political work, he was also interested in art and opened a theater in slonim. his stage was so size, that it showed horse battles and clashes. ships, the water was also real, singers and musicians were invited from italy and poland, after the performance they could take their souls to the first cafehaus in the city, in a chic casino and restaurant. what dishes were treated to the artists there, history is silent, but i know for sure what elephants are treated to today. i approached the locals and asked what dish can be considered a symbol of the city? they told me

there is one. this is a shank in slonim style, what kind of wonderful shank is this, i asked them, they they say: "go and try it, i'll go and try it." in the epicenter of refrigerators, stoves, convection ovens and boiling pots, that is, in the heart of the restaurant in the kitchen, i met larisa. larisa, hello. hello. larisa, kindly agreed to tell me the secret of the dish "shin po slone". shin, also known as shank, also known as knuckle, the part of the pork leg above the hoof, is a classic dish found in the cuisine of many european countries. in the middle ages, the leg of a freshly shot boar was baked over a fire. later, cooks began to add to the recipe spices, marinade, experiment with the degree of roasting and side dishes. i wonder what will surprise me with the elephant-style drumstick. the recipe

for the drumstick, it is probably very... in 2001, when they began to prepare it for the modern popularity of the dish, you gave it somewhere to restaurant visitors, that is, since then it has been prepared in these places for a long time, but conditionally very popular, how many drumsticks do you prepare daily for guests? well, you know, so we have not counted this, but we cook a lot, is there at least one person left who has been to your restaurant dissatisfied with the shank.

that, as they say, with this coronavirus, yes, you need to eat more garlic, as it were, but each person has their own body and not everyone likes garlic, wait, well, that's the marinade. for the shank, everything, yes, yes, simple and good, home-style, they say, and simple, we leave the meat to marinate for 12 hours, then we put this knee in a baking sleeve, yeah, that is, no for...