uh, tsibulya wrote, and that's it. and that's it. well, like this emphatically.nd i think that i didn’t fold the recipe that wasn’t folded. not he door to me simply and rather thin. uh, caliper with holes such a bastard is getting ready. or you can put it in a light spirit and immediately where you are ready in the evening. that's just good for gultaek. to prepare a baked bird with porridge, you will need a bird and porridge, more precisely, barley groats and also salsa with onions. the main thing is to choose a fatter chicken and give her a good massage with garlic. yes , with seasonings, then it remains to stuff the chicken, and in the village they recommend stuffing with barley porridge, which is well mixed with fried onions and lard, and then we sew up the chicken and send it to the oven . hello vartan greetings alena bro. well, of course, you know what we will cook today. i don’t just know what we will cook, but i also know how we will cook, then we announce the menu and start doing something with pleasure. today we are cooking chicken baked with porridge. i

with a tsibulya like head. it didn't break by accident.e, lohal, y-m, the angle along it is better such a false one here, you build different forms here for me so much more. vova look, and here the rounded corners are noticeably beveled, beveled at the guards of the defense. so, and here are the poor, which means that the walking surface ends with such an imitation of a typewriter. this is an arch, she fixed it herself. i, as it were, stick out on the name and we are a thief and steal such guests from below, we are from above. we can get me there. yes, all the same , the walls are lined with ceramic tiles of golden hues ; this is a whole there readiness for the motherland and this is lined such an end point. and this is a model. ah increasingly same such 1900 years. art nouveau ceramic tiles are watered with a drop of a chair, and then you know it, an elk, and a cooler and a soul already from solid cine. so, it is such a big plump drop, therefore, there was such a novelty and no, they already knew, however, some kind of stake was not corre

there is a task to clear the cibula and switch tsibulya i pour water at a time like this, and tell meh rings the floor of the rings is even. i tell you to go fishing and i’m more than reasonable, yes, like wine, dude is guilty, so uh, we don’t care, then we’ll get it . it all means that it’s just a habit for some toil, add alyona to the vegetable oil a small amount of butter. a very important point, we need this whole piece, which was stuffed. uh, we'll pack it now. here it warms up, even better. uh-huh, we will now pack and create such a crust. uh, tell me, why are we doing this, and on butter? please explain to me and to all the housewives who repeat this recipe after us step by step. firstly, the aroma of butter is much more concentrated and more interesting than just vegetable oil, which we use. eh, it's always like that, first of all. secondly, this butter will provide us with such a crust. which e will not allow excess juice to stand out, it will remain all inside and this juice will participate, then languishing when we do it with vegetables. that is, we let's keep everything i

uh, tsibulya wrote, and that's it. and that's it. well, so you dadno. and i think that tesla's unfolded recipe is not he . the door is simple and rather thin for me. eh, kolipets with holes. such a riddle is being prepared, or you can put it in a light spirit and in the wound until the evening, ready to say that this is good for gultaek. for cooking poultry baked with porridge, you will need a bird and porridge, more precisely, barley groats and also salsa with onions. the main thing is to choose a fatter chicken and give her a good massage with garlic. yes, with seasonings, then it remains to stuff the chicken, and in the village it is recommended to start with barley porridge, which is well mixed with fried onions and salo, and then we sew up the chicken and send it to the oven . . hello vartan greetings you alena bro. well, of course, you know what we will cook today. i don’t just know what we will cook, but i also know how we will cook, then we announce the menu and start doing something with pleasure. today we are cooking chicken baked with porridg

we have tsibulya grown out of one, and already from the head berries of the 8th season of tradition,he humpback rise of 0.20 in fiery hectares of fruits has come, the voters of his hand net and the nets are folded. well, this is a variety of gomos. it is so more, well, as you can see, round in size, at least we take for sale from a kilogram. well, this is the minimum amount of ripe green we do not take. here in the hand patimaron. well, you see, it is visually different in the form of a pear, we call it. gifts that near the smolyavitsky district that day kolyasotny man agrarians, yes, it helps the meat and zhikhara of the supratsa to go from employment centers so to pick up the crops they pass zmeinskoye and borodino and the columns dig up all the compacted boys of thousands of tons, they slept the plot of the adzu crop, entering the sale of a fresh vegetable garden, but you can be not only in stores at such farm mini-markets, and besides, in all regions, farmers will ask for questions . appetizing and mercenary vitamin prismak we will offer the most profitable temsha himself serious

i invest in a special bag with an uncomplicated temperature and the greatness here tsibulya cabbage cheburakebe shackled without strate pickup until the onset of the harvest, the gentlemen have established, and the farmer's salads are delivered to all areas of the sternum, hot pora at a time and a uselkas under succession at kavysskaya. here, on a commercial scale, they stir up cabbage cultures for all this for the market. yes, and for zahavaniya not along the path and leave his humov. we have now started harvesting the cabbage smithy. this is a good variety, very light-leshki, its good taste gardener agronomist. anatoly the german treats cabbage by himself. the culture from the nozzles takes the goods immediately with pallets of fresh gospodarka cajans for practically weighing, rukavysky district, here, four varieties of ducklings grown at once, early cabbage. we are already starting to sell in june at the end of may, the beginning of june, wednesdays. it is going on in july, august, and now we have started harvesting late cabbage. now the time has come for her, she is good for sourdough, as

and, of course, tsibulya i pour water at a time like this. fractional rings in half to me. i understood fractions. yeah, like, it's the dude's fault, so, uh, we'll still put her in this later anyway, and immediately his adult is cute. everything means simple custom ha some toil, add alyona to the vegetable oil a small amount of butter. a very important point, we need this whole piece, which we stuffed. uh, we'll pack it now. here it warms up, even better. uh-huh, we will now pack and create such a crust. uh, say yes, than we do it but on butter. please explain to me and to all the housewives who repeat this recipe after us step by step. firstly, butter has a much more concentrated aroma and is more interesting than just vegetable oil that we use. uh, it's always like this, first of all. secondly, this butter will provide us with such a crust. which e will not allow excess juice to stand out, it will remain all inside and this juice will participate, then languishing when we do it with vegetables. that is, we keep everything inside. all clear.