together, and yours, what ’s your name, and alina vasilievna, business masters, pros in this craft galina svetlovawoman plowing at a culinary machine for about two decades, still girls. yano so tight , geta so adchuvanne, as you work with him, no wonder it seems, the earth is strong, bread, it’s the hell of the earth, you immediately need to sift the flour, byarytse , rash, lid, lid, palova yashche more everything is done, done, done, and so on, so that the bread turns out to be huge. in ancient times, the dough was kneaded on a scraped table with the help of fists, when it came up, the oven was heated until red, carefully swept with mercy, this is how the ancestors drove out evil spirits from the chimneys , well, squeeze the good, good, but don’t harm, the next step is in line: the workpiece is transferred to a wooden shovel, it is first decorated, the future bread will spend 2 hours in the oven and it will be easy. yon dakranuў yes cesta i attrimalas, as if yon with him, he has this whole note that he can eat the same amount of bread. it didn’t fall to ashes, i completed the allotted time. getti