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they would say normal in norway, but here they say good welcome, because today your friend, the team will go, eat, we arrived in the ryazan region, it turns out that in ryazan there really are mushrooms with eyes, however, the list of ryazan uniqueness does not end there, here you can experience the norwegian south, lie low, almost in bruges, wander around yesenin’s favorite places to get acquainted, well, that’s all, but it’s terrible, with the right bees, oh-oh. dance with the forest, take part in a fishing race, and most importantly, here you can try an incredible amount of delicious ryazan treats, actually, now you know my plan for this

weekend, so cominchamo, let's begin! no matter how they call this place, norway in miniature, ryazan norway, a corner of scandinavia, but officially, this is a fishing village, it is really, unrealistically similar to the norwegian one, see for yourself, as they say, find 10 differences, it is not called a fishing village by chance, because previously, no one got here except fishermen, but now ... yes, there are fishermen, but there are also hunters for huskies, these houses, the lighthouse, the greenery almost like the north sea, they literally demand, take pictures, this place looks so unusual in the middle of the ryazan region, not everyone can afford to stay here, but you can walk and take pictures for free,

the entrance ticket to the lighthouse is 200. and it’s definitely worth forking out, this is perhaps the most picturesque lighthouse i’ve ever seen- or, everything is so beautifully painted, painted , very beautiful, and what a view opens from the observation deck, oh, this is probably real hyge, the word that scandinavians use to describe a state of happiness, peace, satisfaction, and hyge is not only about the internal state, it is also sounds, smells, tastes, although you know, personally, right now i only need one thing, a cup of aromatic delicious coffee, i choose coffee,

ambassador. it is created by yurinaraki experts, who first carefully selected and then properly roasted to give it a noble, balanced taste, create. comfort, along with coffee, ambassador. but despite the fact that everyone calls this corner of the ryazan region norway in miniature, they came up with entertainment that the scandinavians never even dreamed of. norwegians are excellent biathletes and also excellent fishermen, but only in ryazan. the only people in the world live - fishing athletes, this is where they came up with this new sport, the essence is the same as in biathlon, but only instead of a rifle there is a fishing rod,

chow dimitri, chow, finally, finally, madana, you have a real maiga, everything is official here, yes, i thought, you know how, this is some kind of local joke between friends, everything is serious, i arrived from bashkartastan a week ago, we even spend time there in karelia. by all over russia we went fishing , to participate in the official championship, according to dima, i’m not ready yet, in the training start , please, to the start, fire start, fire start, to the start, attention, march, it’s simple, you run a kilometer, you catch a fish, release it, run again, catch again, three laps, two fish, and that’s it, whoever is the fastest is the champion. i’m now turning on italian technology, life at a measured pace, because now everyone with little ones doesn’t even understand how to use a fishing rod, but i’m so calm,

harmonious, here we disconnect everything, as if we on the italian coast, the main thing is calm, only calm. well, let some of them already catch a fish and run for the second round. and let everyone have already caught and run to the finish line. 74, only you and i are left, only you and i are left, i wanted to say, the judge, i already heard and saw, throw it and run already, don’t piss me off. najo. yes, i understand that i caught it, well done, bravo, bravo, in fact , i already told you, i have a strategy, you know what, the essence of federigo, let's go, let's eat, it's not about

catching fish, it's about eating it , chef nikolai meets in the fishing village for the gastronomic component, huguet and, according to the experts, masterfully copes with his mission, however, when it comes to food, i always say: trust, but check, mom-mom, what a beautiful appetizer, as an appetizer we have herring karpacz with apple charney. the taste is incredibly refined, tender, the fish itself melts in your mouth, absolutely melts like butter, and the chat adds a little not only sweetness, it’s an apple after all, but also

some spice, wow, it turns out that sel goes well with sweet flavors, i highly recommend it , if you haven't done this yet, try, oh, what do we have here, is it norwegian... or what? frederi, if anything, this is bonatorigo, in norwegian, alora, okay, norway, but now we are still in ryazan, so i want to understand what kind of ryazan fish soup is here. and the trick is that ryazan fish soup is double, it is prepared from two types of fish. in our case, this is pike perch, plus the head and spine of a sturgeon. number two, nikolai cook them in chicken broth, then add potatoes, onions, carrots, salt and pepper, and trick number three - bell peppers, thyme tomatoes, yes,

after all, tomatoes, they are here, by the way, ukha, as always, dietary, light, i like it, sometimes i get upset when i eat soup, and it’s just like drinking broth, and you see how... i live a lot, this means that there is a lot of fish here, that’s why i feel good, to finish with another amazing combination, carp fillet with mushrooms. this is already unusual, and even in tomyam sauce, it amuses me very much that they managed to add mushrooms to fish with tomyam sauce, but on the other hand, this is ryazan, ryazan is famous for mushrooms, so much so that in ryazan mushrooms can be spies, even with eyes, however, remains just figure out what this means, dzhem makheev is one hundred percent natural, what is the password here? so it looks like you don't remember

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thisthis. rf. friends, tell me, where else will you see mushrooms with eyes, of course , only in ryazan, to be honest, when i first heard this expression, i was completely bewildered, mushrooms with eyes, how is that? it turns out that this expression is ancient, it was born back in the 14th century, where does it come from? well, then the ryazan principality suffered greatly from the raid. tatar is a mongol, and in order to cope with this, the rezants came up with such a trick, they turned mushrooms into spies, that is , they forbade all local residents to collect them when they found them in the forest trampled or cut mushrooms, they understood that it was someone not local , it was an enemy, they immediately raised the alarm,

pulled together forces and repelled the enemy’s raids, and so it turned out that the mushrooms became big-eyed, and now big-eyed mushrooms, or rather them... searches along the streets of ryazan - one of the favorite entertainments of tourists, but my favorite entertainment, you know, and my favorite attractions too, they are somewhere nearby, it’s still too early for lunch, so for now we’ll just have a light snack, by the way, the famous beef invented according to stroganov style where in the ryazan province and like the kiev cutlet too, you won’t believe it, this is just because the title is so, and before it was called the ryazan cutlet, and only in the time of krushchev it was renamed, so i’m sure that in ryazan and with street food everything will be great, and the most popular ryazan fast food is, firstly, thin tender

pancakes, caravans, and secondly, brilliant sobniki pies from alena nefedova with cheese, potatoes, raspberries, cherries. thirdly, kurnik, oh, try it, here it is, legendary and hot kurnik, this is an old ryazan dish, the only difference is that the classic, traditional version is larger in size, and without cheese, inside almost everything remains as in the original recipe, that is, there are a couple of layers of pancakes, well, typically ryazan, inside the pancakes there is chicken with mushrooms. and rice, it’s kind of voluminous and filling, but honestly, very tender, the dough is very thin and the pancakes inside too, so many flavors, and mushrooms, and chicken, and rice, spices and cheese, generally a cool thing, thank you,

have a nice, good day, let's go for a walk further. bondorno, hello, very nice, if you don’t like to walk alone and you need company, then you should know that every saturday at noon free excursions begin, and if you, on the contrary, like to travel on your own, then we go to the visitor center and get maps, booklets, newspapers . here all the facts about old ryazan, about the provincial city are collected, another small gift, and a postcard with a view of ryazan, and we put such a corporate seal on our guests, the seal was in ryazan, i saw mushrooms with eyes, so be sure to look for them, mushrooms i i’ve actually already seen it, so now i need

to decide what’s next, there are a lot of prepared routes, you just need to choose one of them... so we point the qr code and it opens, put on the headphones and go for a walk. i decided to test the selfie tour, take a walk through the most photogonic places in ryazan. to capture the legendary ryazan airborne school, a miraculously preserved ancient building. wooden houses, take a selfie with the most

famous ryazan resident of the past, with a slightly less famous one, oh, friends, see this old house, it turns out that he lived, worked and maximilian faktorovich was selling, yes, yes, the same max and the world famous brand of cosmetics, you know him very well, by the way, oh, it turns out that he didn’t just sell cosmetics, he also invented, listen, a foundation, a cheerfully flesh-colored shade, something that had never happened before they did, and also the carcass in the form of a tube with a brush, which you use every day, but if you are very lucky, you can complete the selfie route at this living landmark of ryazan, for more than 30 years yosif grigorievich has been weighing residents and

guests of the city, and for each client he has his own system, his own jokes and jokes, so stand up straight, relax, don’t tense up, think pleasantly, well, so you don’t have cadet school anymore, you’ve passed it, but just a minute, just a minute, please explain, cadet language is like, most cadets weigh between 70 and 80 kg, and between 70 and 80 is a course. cadet weight you passed the cadet weight, and what have i become? you have an officer’s weight, an officer’s, and somewhere at the level of a battalion commander, 87 kg and 100 g, so, and if a general, then how much does he owe 100 kg, over 100 kg, yes, i have a provocative poem, i want to hear, he ate the general’s ryazhka, the platform caught the scales, and he , guys, yells at everyone, it’s wrong, it’s wrong

, it’s wrong, etora, something is being done wrong, it’s wrong, he says , thank you very much, in general , before the general i still have to work and work, so it’s time to eat, refresh, refresh, okay, so be it, it will be better, a master class on preparing the sweetest ryazan specialty awaits me. ciao dimma, allora, what do i see? kolinka, kolinka is on the table, what will we cook with her, tell me, kolinnik, we will cook with her, kolinnik according to a modern recipe, which we brought from the village of novoberezova, sasovsky district, it looked like this, but we changed it a little, made it more modern, interesting, you will see soon what it will be like. dmitry kirilin is the main enthusiast of the local gastrolife; together with his team, he constantly comes up with

new ways to delight gourmets. and the fact that guests from neighboring regions and even from moscow come to dinner at his restaurant is now no one is surprised, smoked duck tartare, poultry bread and buckwheat mushrooms are worth it, so here we beat butter and sugar, this will be the basis for the dough, i just haven’t understood it yet, here... with my wife the dough, in our modern version , as it will be, in our modern version, wheat flour has been added to the flour, and a little bit of bird cherry flour, bird cherry flour gives the kolinnik brutality, and as soon as the butter and sugar have turned into a homogeneous mass, we begin to introduce flour, rye, wheat, and i’ll say it again , bird cherry flour, bird cherry, slowly for foreigners, bird cherry, oh flour, cherry.

bird cherry, bird cherry flour, beat and the dough is ready, then we make the filling, take viburnum, sugar, bring to a boil, and then we will rub through a sieve, and if suddenly i don’t have viburnum on hand, because i can’t say that i will see right everywhere, and i eat all over russia, no problem, that is, if there is no viburnum, you can take any other berry or even ready-made jam, then i suggest making a nashyan dessert. with raspberry jam from maja, it is 100% natural, made from ripe raspberries, the taste of which is carefully preserved, so we can easily replace fresh berries in our dessert with this jam, or even better, let’s prepare two, dima and kalina, and i with raspberry jam, and for this we take molds for baking using a pastry bag, fill them with dough, now we put the filling in our knee

and cover with dough. we send the kolinniki to bake in the oven, 180° for half an hour, and then let it cool and remove it from the molds, so this is my raspberry one, and let’s have your kolinny one, and my kolinny, viburnum, viburnum, now we need to dress them, and we will dress them in glaze, we will cover the classic version of skalyna with white chocolate glaze, and my raspberry kolinnik with glaze from viburnum. mom is so beautiful to me, all that’s left is to make a skirt out of nuts, you can sprinkle nuts or carefully fan kolinnik and basta in them, and to bring the treat to perfection, we decorate it with ice cream coins, we had just beauty, and now rich beauty, finally then

we try, how do you like it? i like it in moderation sweet, but he is much more like that, i would say, you know, an important word, yes, that is, not one of those that is fleeting, you can even skip, not notice, an important dessert, it draws your attention, it catches you, and it tells you: so, wait a second, sit down, enjoy me, perhaps just that bird cherry brutality that we talked about at the beginning, now... you know how to cook and you can do it at least every day with a different amount of jam, with a different amount of flour, yes i can do every day as you say and every day to remember my friend dima. grace to you, dim, thank you, and now let's speed up, there is still so much i want to do today, but first we need to decide on the start. fortunately, in ryazan there are accommodation options for every

budget, hostels, apartments, hotels, including very good ones. even decent hotels at quite reasonable prices, this is exactly what the apart hotel sova is like, it would seem that this hotel is located very close to the center, but at the same time there is an atmosphere of country life, due to the huge amount of greenery and silence, and in addition to the classic rooms, cozy and comfortable, there are apartments here, oh, is this all for me, or what? this kitchen is generally much cooler than at my house, and the refrigerator is much larger than at my house, this is the advantage of an apartment room, if you are a gourmet, or like to gourmet, like me, please know, i also like this long corridor , you know, you can train, prepare for the next rebatlon, in theory, if i

were not here for work, i wouldn’t leave the hotel grounds for at least two days, because there is a sauna and a swimming pool, and the main thing is that makes the heart of a gourmet beat faster, a pastry shop, an italian restaurant and a steakhouse, where the guru of meat and sausages , alexander lazukov, works his magic, together with alexandru, today we will cook pike perch fillet with celery puree and rosehip sauce, it sounds cool, but this a little later, while daylight allows, we drove on, don’t be bored,

i’ll see you soon, oh well. i again have the feeling that from russia we suddenly took ourselves back to somewhere in europe, only this time medieval, what beauties, my mother, such beautiful, bello, handsome, so stately, noble, can you imagine, before there were 2,700, 2,700 horses here, once all these lands belonged to the russian montecristo, pavel von derviz, it was for his family that this church of peter and paul was built, here this stud farm. previously, there were stables, arenas, forges, dairies, and a barnyard, but today a beautiful medieval castle remains. it was here that the new russian horse breed was developed.

it is believed that these horses are ideal for dressage and are graceful. obedient and beautiful sense of rhythm. you know, by the way, what they call them, aristocratic horses. however, manners. apparently, these aristocrats are untrained. don’t eat my clothes, please, uh, right , i just called you an aristocrat, and you’re eating my shoes , we eat with neat, elegant movements, they ’re like that, we’re aristocrats, we’re not cattle, okay, over the etiquette with him we'll still work, but... it's time for me to remember the etiquette, because i have scheduled a very important meeting in the most romantic place ryazan

unaru ryazan everything here, everything here, everything here, everything here, ciao cut, and where is ciao federigo in response, one two, three, ciao federigo, at the ryazan rotunda, i made an appointment for everyone who wants a double po-po, hug,... take a photo, sing, chat, in our ryazan mushrooms with eyes, how do you like it, it’s delicious, vulture, it’s the one with the eyes, it’s great here, it’s very important that you’re here, it’s very touching , friends, we’ll interrupt the concerts for a little while to watch a little advertising, and after

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thing is called, looked so cool. even take pictures i want, the series is called windows of ryazan and in the paintings there are real carved frames and city landscapes, a familiar handwriting, i recognize pavel shugurov, i just recently walked all over vladivostok and looked for his works in all sorts of courtyards and gateways, and today a new one... the quest is already in ryazan and again all the drawings are by no means in tourist places; again they depict bright characters in the history of the city. saltykov shchedrin, it turns out, was the local governor, the soldier who stole the barrel of sildi also really existed. joseph, ciao, you are here, you know how, one selfie is good, two are even

better. in a word, ryazan is an ideal city for fans of street art quests, if you want, look for mushrooms with eyes, or with graphites, or you can just walk around, not look for anything, you’ll definitely come across something unusual anyway, well, i told you so, you see, in ryazan you can even get into a fairy tale and live in it, this park is called in a certain kingdom in this kingdom there is everything you need for a family holiday, painted houses and village towers, ladya, salom sails, a bathhouse, a mini-zoo, a rope park , it’s no wonder that newlyweds, romantics and

story fans love to arrange photo sessions here. i can already imagine the picture, you come here with children, they go crazy, but this is an immersion in the wonderful worlds of russian fairy tales, you can imagine in the eyes of a child how all these buildings, these details, how it all looks. as if he were living, i don’t know, in a dream, and to be honest, although i’m 37 years old, still in such a fabulous environment in such a luxurious costume, i want to immediately change the tone of my voice and say goodbye to federico arnalaldi and turn into theodotus, a roman, the first, why not, or maybe fyodor

tsarevich the second. no, let him be the first, and now fyodor tsarevich deigns to snore, this is a joke, not like snoring, i can’t sleep here , i can hardly even lie, because this is api’s house, do you hear, thousands of bees are buzzing under me, you feel, i not about the buzz, but about... my stress, actually the main task here is supposedly to relax, but to be honest, i can’t really relax, everyone is making noise, madonna santa, a scientist, they claim that the sound of hives, or rather vibrations, which bees

create with their buzzing influence the cellular liquid, thereby triggering the launch of the process of healing and rejuvenation, only i can’t catch the cafe of this procedure yet, my colleagues claim that this is because i ’m afraid of bees, supposedly i just need... to make friends with them, it’s easy to say, but i’ll try , besides, where, if not here in the only one in russia, are beekeeping institutes, friends, i ’m ready for a close meeting with bees, how do you like my spacesuit, but this is the only way to meet bees safely, that’s right, yes , yes, that's right, ciao, how name is irina, irina, irinushka, federika, here, it’s very nice, i hope from a bee family. the acquaintance will be just as pleasant, we blow a couple of puffs of smoke, and it works out, their legs disorientate, yes, it disorients, it will calm them down, we let steam into the eyes of the bees and

a little of ourselves, just to be sure, that’s it, i ’m ready, hello, working stockings, cha , and in order to make friends with everyone at once , according to ira, their queen will like them enough, but her queen still needs to be found somewhere, look, this is honey, this is all honey, carefully, there are a lot of bees there, it’s okay, i understand, the main thing is not to be afraid, you can do it, oh so good, so good, here i don’t believe i did it, she also has such a fur coat, a fur coat, she’s so cute, fluffy, well that's it, it seems to me that i was shot to meet the queen, here she is, you see, with a mark on her head from the royal retinue

, the retinue is those bees, look , you see, the bees are licking her now, they are collecting the uterine substance from her body , this is a special pheromone that she secretes so that the bees recognize each other, nothing imagine, all these approximately 10,000 bees are the queen’s children, working bees, they collect honey and raise the babies, they look after the queen, then where is the male, absent, he flies right and left with other queens, or wherever he is. he doesn’t fly to the left with the other queens, he died, but, poor thing, this is normal, because when a drone fertilizes the queen, he dies, he himself dies, or she dies, he himself dies,

the drone catches up with the queen, fertilizes her, then falls out of pleasure, wow, how high they are, madonna, what passions. i’m still amazed why we’ve been standing here for a long time and no one has bitten us, because we don’t provoke them to sting us, yes, but i heard that there are people, or rather doctors, who deliberately provoke pity, because it’s like like therapy, if you want, i’ll show you who, myself, you, saif, no , wait, yes, first explain, we ’ll take a bee, yes, why is that? we do this, look at me, our beekeepers have problems when we pull out frames, yes, we have these here are the places where the joints hurt, but over time, and in order for them not to hurt, we put them on our sore spots, they say that for pain in the joints of the back, a bee sting is the best thing,

sits quietly, and this is already bright, yes, come on , we will sting me, you, yes we will, no, not yet, not yet , look, wait, i saw, i saw, i would like to thank you to say that... it wasn’t very pleasant, i won’t lie, it was no, no, not very pleasant, but it was very exciting, interesting, that too, it was

scary, but it’s time for me to fly on. h we launch a drone, they say the lake is perfectly round, now let’s check it, look, that’s how it is, as if someone took a compass, drew a circle and filled it with water, amazingly, that’s why... it’s not surprising that there are many legends about this lake. once upon a time there was an island in the middle of the lake, and in the middle of the island stood the church of peter and paul. about 100 years ago the temple went under water, they said: “this is the will of god.” and since then the lake has been considered holy. every year on july 12, the day of peter and paul, priests hold a prayer service here. and the orthodox plunge into these waters, but federico is ready

to walk on water. well, friends, let’s solve the riddle, of course, i’m sure that many have already understood, but for everyone else, look, there’s a stool and it’s cool, by the way, uh, well, you need to put the stool in such a way that it’s not... you can see, then turn on the tightrope walker’s ability to stand on a stool, and now you just need to create a feeling of movement, as if i’m walking, look, and take pictures, you can even, by the way , create the feeling like this, as if i’m standing on the water, still touching the water as if it were floor, surfaces rubbed. that's all, now you too, if you come in, can walk on water, and

now let's go dance, that's it, we've arrived, let's dance. this dancing forest is another mysterious place in the shillovsky district of the ryazan region, they say that once a battle between two witches took place here, and scientists explain the curvature of the trunks by the influence of geopathic emanations of the earth, eddies, temperature changes, but the exact reasons for the anomaly are impossible, in a word, exactly the same same as in the situation with the lake, there is no answer

to the question of how this arose an unusual forest, either dancing, or drunk, or enchanted, of course, i immediately remember the kurzhskaya spit, kaliningrad, there is also a dancing forest there, but the difference is obvious, on the kurzhskaya spit every tree lives its own life, someone dances like this , and some do all sorts of things, but here it’s as if everyone has agreed, guys, that’s it. everyone was bending and standing like this, naturally, fans of mysticism say that here the magnetic compass needle works somehow wrong, and the clock speeds up, i don’t even understand who came up with these tanks about what the clock is speeding up, so we planned to be here for half an hour to photograph everything, why, seryoga, an hour and a half has passed, and how

the hell do we even need to speed up? if anything, we are still filming, the guru of ryazan cuisine, alexander lazukov, or as he calls himself, sanya from ryazan, alesanro, ciao belo, hello, do you know why i dance like that, no, i don’t know, come on, is already waiting for me, guess where i came to you from, the dancing forest, although you know, i heard that some people locally call it the piano forest, and you too, yes, that’s why we don’t understand each other, but the main thing is that we both understand perfectly well what exactly we are going to cook now with pike perch with pear puree and celery with rosehip sauce, that is, a haute cuisine dish made from the simplest ingredients, i prepared cidery, it needs to be arbitrary, but i’m not the first

since i see this, you know this product from grandmothers’ household kitchens, which has now become popular and fashionable again, right? well, the peculiar taste is not for everyone, so i decided to add a little pear there, and this will soften it, give it an interesting taste, we will also add milk later, however, it’s better to talk about everything in order, we chop the celery and pears, add olive oil to the saucepan and send the celery to the company, look at the smell, the butter has dissolved, now we add sugar, it turns out great. delicate, such a sweet aroma, and to make the taste of the aroma of celery softer, to neutralize its harsh notes , look, now we will give a caramel crust and add milk, look, you see everything , yes, yes, the crust is already forming, we have a beautiful reaction smells excellent, you can add pear, and while it is fried, let's prepare the pike perch, alesandra removed the bones

in advance, so all we have to do is cut it into neat pieces and marinate it in tomatoes. and milk, pickled, i don’t know if i told you or not, how my village is located in the ryazan region, and there was a dairy farm there at one time, and my grandmother, she always prepared many dishes with milk, she also served with milk , not with sour cream, with milk, i used milk directly in the marinade, the pies were prepared with milk, this whole story has been with me since childhood, so milk goes everywhere, first, because it is a useful product, because it is an affordable product , well, in my opinion, it is interesting, no, but interesting in general, but i want to understand milk in combination with fish, look, in milk there are lactic acid bacteria, which are like and they loosen the meat when you are directly aging it, fermenting it, and accordingly they will allow a little texture, they will set off the river aroma of the fish itself, and thus it will be

dense and, accordingly, very tasty, well, we will fry it with you, you will see, plus accordingly, at the expense of the dairy... the cows will have a beautiful crust when we fry it, an excellent life hack, ok, tomatoes, salt, milk, marinade is ready, the puree is almost ready, add a little more milk and salt, now we make the sauce from rose hips, and for this we heat the saucepan and pour the berries into it without oil, without water, wow, it has its own aroma, and accordingly, when it is dry, that is, this aroma will intensify, we need to release it, accordingly we fry it like spices when you fry , like seeds, of course, when the woodchip heats up, add sugar and boil the water by half, and in the meantime quickly finish the puree , put celery and pears into a blender bowl, add

milk and beat, but it’s soft, airy due to the fact that what you see is that we added butter, but that’s not all. you can already feel, you know, these aromas of pear, together with salterei, the most difficult and most interesting thing is that we still have to puree it so that it is more airy and more tasty, okay, we wipe it and that’s it, the puree is ready, all that’s left is to fry the fish serbize the dish, alessandro, when you said pike perch, celery, rose hips, i honestly didn’t expect it, i think we’re great , i think so too, i just have to try it, i love it when simple recipes, simple products, and

the dish turns out so noble, worthy, the fish has a perfect crust and juiciness, the berry sauce actually somehow complements it, enriches it, but here i have one thing, this is the first time, finally, when i eat something from celery root, and i experience some kind of vivid impression, usually, as i said, on your own, due to pears, due to sweetness, sugar, caramelization, it turned out to be such a very tasty, tender, balanced puree, i want to tell you that it absolutely does not deserve the status of a side dish. this is a separate dish, delighted, well, alexandro, it was nice, grace that he opened something new for me, ryazan rules and alesandra too, for headaches there is askafe, at an affordable price, and askafen ultra with an enhanced composition for the fight with headache and migraine. askafen

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