well, our broadcast continues with the section on profession, we go to the workplace, yuri gribovsky.ky, i am a fifth-class blacksmith with 17 years of experience, and i work at a gear manufacturing plant, i wake up at 6:36 in the morning, i usually wash my face, have breakfast, usually coffee and oatmeal, two eggs, get dressed and go to work, fortunately my work is nearby, my shift starts at 7:00. crank hot stamping press, the largest press in our center. with the first stroke of the press, we give the workpiece the necessary sediment, plus scale is removed. with the second stroke of the press we apply future details certain sizes. the details are all different, for each detail there is a drawing with certain requirements and rules that we must strictly follow. i came to this profession. i was an ordinary student of a blacksmith and stamper; i am a shoe assembler by training, but fate turned out to be such that i ended up at this enterprise; i value and respect my work for the opportunity to earn money. bad money, but i respect the opportunity to earn good money through honest work.

charming little girl named anfisa is looking for my. and make our morning good, we will see how yuri gribovskyblacksmith and stamper, begins his working day. and this is not all the plans for this monday, but on the day of remembrance of saints peter and fevroni and not only we will talk in the second part with our guest, the clergyman of the parish of the church of the great martyr george the victorious, the head of the youth department of the minsk diocese, priest mikhail strikha. currants, i’m telling you how the person who worked in the garden yesterday has just ripened, we remove its blossom and prepare the tart, hello, the main rule of the morning is breakfast must be delicious, and today we are preparing an incredibly simple and incredibly tasty dish, jellied pie with currants for sure. a hit this summer, this stunning aromatic dessert is hard not to like, we need currants, sour cream, vanilla, butter, flour, sugar, chicken eggs and a little cold water. first we make the dough, sift one and a half cups of wheat flour, add 50 g of sugar to it, grate half a stick of cold butter. grind eve