Posts from What are you eating right now?

And now I'm enjoying these *kalitki* (small pies), which I learned to make in Karelia. There, at a master class, we made them with porridge, and at home, we made them with potatoes. The photo isn't mine; we took it a little while ago.

Although, for me, pies with porridge, potatoes, and the like are just something on the level of pasta with bread. But we were told that these are traditional fillings for *kalitki*.

My favorite dairy plant in Tula has one major drawback – it doesn't know how to make kefir or set yogurt. And I love them and eat them regularly. Usually, I settle for random brands, Activia, or plain Danone (it has a larger container), and I recently bought this one. It's okay, edible, and not much different from Danone.

Mooncakes, in honor of the Chinese festival of the Moon Goddess (also known as the Mid-Autumn Festival).

We ate a stew made with eggplant, fresh green beans, sweet peppers, and onions, with pieces of meat.

Yeah, it's almost like in the picture. I chose for a long time, then I got annoyed and took the one that was within reach. It seems a little unripe, but it's still delicious.

I'm eating a layered pastry with raisins. I'm drinking tea.

You get the idea, right.
The ice cream wasn't stored properly in the store; when I opened the container, I was greeted by a layer of sweet ice. Now I've dug down to the actual ice cream, and maybe it's because it was over-frozen, but it's incredibly sweet. Although it's tasty, it's okay. But "Slavitsa" makes it better.
Update: at the bottom of the container, it's kind of dry and not as tasty. Oh well, I should have gone to Spar and bought some Soviet-style ice cream, or even two.

You get the idea, right.

NO GMOs

I imagined a farm with mutant cows that eat mutated grass. And then they generously supply this milk with these genes. They pour it right on top, so you can definitely feel the GMOs...

Oh, I laugh about this every day. I've been suggesting for a long time that we put in large letters on all our products: "DOES NOT CONTAIN POTASSIUM CYANIDE OR POLONIUM."

He decided to have some fried potatoes with onions in a homemade mushroom sauce. He washed it down with cola.

He plans to make cabbage soup and an apple pie.

It suddenly also contains nuts (sad face). I don't really like nuts. But it's tasty, with a lemon flavor and not overly sweet.

On weekdays, I usually have lunch at roughly the same places. Here are some examples.
The most interesting thing here is definitely the name – “Mixed Vegetarian (Vegetable) Rice.”
And initially, I was really hoping to find vegetarian food there.

Pasta.

suddenly


more precisely, not exactly like that, but like this


Kosha, if you happen to like blanched/baked vegetables, take note.
It's delicious and has a surprisingly low calorie count + lots of vitamins and other beneficial nutrients.

I'll leave the recipe here too, so I don't have to painfully remember it later
Peel the green asparagus, place it on a baking sheet (lined with matte-side-down foil), and drizzle with lemon juice.
Bake for 3-4 minutes at 250 degrees, then for another 12-11 minutes at 150 degrees.
Turn off the oven and leave the asparagus in the cooling oven for another half hour.