mustard, or rather dejon mustard, but this mustard in salad dressing has no equal, these grains, lookgar makes the dressing even spicier, but i like it with lemon, you understand, you see how beautiful it turns out. here’s a little salt, just a little bit, because this mustard is well seasoned, just a drop, and a little bit of pepper for flavor, black pepper, in principle, in such special quantities, not to make it spicy, but so that more can be added the aroma, oddly enough, is roses , well, that’s it, we season it, first we seasoned the leaves, and now we have pieces of cheese. it’s so clever and always so tasty that it’s simple , if you don’t have feta, for example, then you can add it here instead , well, without adding cheese at all, for example, something, i don’t know, grated apple, so now it occurred to me, it’s quite possible, or carrots, also interesting, well, the salad is ready, well, hurray, bon appetit , long live summer! there are a lot of funny videos on the internet dedicated to scenes of washing pets. dogs and cats have different attitudes towards water and there are

mustard here, i make homemade mayonnaise, always with dejon mustard, i make different sauces or justrather prepared, in a small amount... these are the small portioned cocotte makers i have, i grease them with butter, i have grated cheese, gruyere, well, that is, this is a cheese with a bright aroma, you can take, maybe parmesan , you can take, well, something like that, it seems to me that since potatoes themselves are a neutral, sweetish root, celery is also a neutral sweetish, all we have now is doujon mustard, a little bit of spiciness here in this creamy one. milk mixture and our bacon, yes, or rather panchet, i would like a little more, you know, to add such a piquancy, that’s actually why i need bright cheese, but then gratin is not made without cheese, now we put slices on the bottom like this celery roots, there are some cooks who make grotan, in which there are such thick layers of potatoes, and well, right inside it’s like stewed-boiled, i like it to be crispy ... so i put, you see, this layer and roots so thinly celery, in fact, and the potato layer will be just as thin,