when it was, where can you find it, maybe i don't know, maybe flavia, i don't know, there it is in the i'm just trying to remember, well, from one. side it is necessary to recognize certain realities, that the fact that ukraine, and we, i personally heard at the beginning of this war that it is necessary to hold out for a week or two, and everything, and everything will get better, this in the end played a positive role, that is, in after all, we don't, we put the patient on the table, the operating table without ob'. and it is precisely this psychological, psychological atmosphere that is created, it is very important, partly because of this, american or other observers cannot really assess to what extent this or that country will create resistance or not, whether the afghan army will fight, whether it will disperse overnight, will ukraine... resist, will president zelensky create, create a cabinet in exile, in london or in warsaw, as he was proposed, so this is a complex, complex thing and a complex problem, relative to illusions , which help other and any countries to survive, i wou

sorts of improvers , spaghetti, tomatoes and such tiny fruits, capers, this is what the italians flaviaimportant products in the supermarket, i eat capers as much as i eat i remember that my grandmother cooked with them, it seems that all the dishes, as for me, the table cannot be without capers, and they value capers so much, that’s why karada admits that it’s easier to cook with them, they have a spicy, sour-burning taste... fishy paste with capers, fry garlic, tomatoes, add tomato paste, capers, canned fish. just now they said that he relocated to russia and took with him a recipe for a salad named after himself, as well as recipes for mayonnaise and vinaigrette, yes, yes, this dish also comes from france and it was he who introduced the fashion for capers, as well as others who came in large numbers french emigrants to the russian capital. after the great french revolution, about two hundred french chefs work in families, in restaurants, in some aristocratic clubs. of course, they bring with them an understanding of how this elegant cuisine was built in france and capers, as an inte