Other

Painting with a different style of ostropel

Painting with a different style of ostropel



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

First I washed the chicken breast (deboned and without the skin), then I put it in water with a little salt and I boiled it. I took it out of the water and let it cool a bit, then cut it into cubes.

Separately, I scalded the tomatoes, peeled them and then put them in the robot and chopped them well. We clean the onion and cut it into small pieces, we grate the carrot on the small grater, and we cut the garlic into smaller pieces.

Put the wok pan on the fire, add the olive oil and butter, let the butter melt and it is hot, then add the onion and garlic, let it cook for 5 minutes, add the carrot, mix and cover with a lid, let it simmer for approx. 15 min. Lift the lid, pour the tomatoes and 400 ml of water and let it simmer for about 30-40 minutes. If we think the tomatoes are a little sour, add a teaspoon of sugar, season with salt, after they have boiled for 40 minutes, add the chicken breast and leave for approx. 15 minutes on low heat to boil. At the end, we can add chopped parsley


What game meat do we use for stew or paprika?

Returning to our deer, deer or deer stew, it must be said that it is made from meatballs, possibly from the leg. By no means do we want to convey that we recommend for the mother to be inactive. I had the chance to buy a deer hunted by a family friend in June. The deer hunting season is between May 1 & # 8211 October 15 & # 8211 in case you were wondering.

He brought it warm, barely peeled, put in 2 nylon bags. Unfortunately, he managed to cut it in two (the hind legs with the shawls and the rib cage with the front legs and the neck). He weighed about 12 kg.

From the pulp I made a delicious baked steak with brandy sauce & # 8211 the recipe here.

However, I managed to thread his paravertebral muscles and remove the chops: one boned and one type square French or rack with ribs. Sisyphus' work & # 8230 but it was worth it. Of course, these expensive, tender and fine pieces will receive a completely different treatment & # 8211 I will publish the recipes soon.

I previously cut out the hind and forelegs of the deer and was left with the rib cage and neck. All this meat is extremely tender because it is meat on the bones. Some of the ribs that had some meat I put aside for a quick roast in the oven and what was left of the chest was thoroughly deboned. From the throat full of meat and the remaining bones (which still have bundles and some traces of meat on them) I made a concentrated stock of game & # 8211 ie a clear soup with meat and vegetables boiled for about 6 hours on low heat. About this & # 8211 see here.

The idea is that I ended up with about 1.3 kg of working meat & # 8211 falls and 2-3 ribs, vertebrae, etc. Exactly what I needed for a paprika!


Ingredients turkey ostropel with mashed potatoes:

  • 2 upper turkey legs
  • 2 bell peppers
  • 2 tomatoes
  • 200 ml homemade broth or fresh tomatoes
  • 4-5 cloves of garlic
  • green parsley
  • salt pepper
  • oil

For mashed potatoes

  • 1 kg of potatoes & # 8211 because it is the season, I used new potatoes
  • 3 cloves green onions
  • 50 gr butter
  • pepper, salt

Bone the turkey legs and cut them into suitable pieces. Heat a little oil in a pan and fry the meat. After the meat is fried, in the oil left after frying, put the finely chopped bell pepper and diced tomatoes. Season with salt and pepper. After the peppers and tomatoes have softened, add the broth. Stir and return the previously fried pieces of meat to the sauce formed. Top with a glass of water (150 ml) or vegetable soup, if we have, turn on the heat, put a lid on the pan and let it bubble slightly, lower and form a sauce.

Meanwhile, wash the new potatoes and bring to a boil. When I make mashed potatoes with new potatoes, I usually do not remove the thin skin of the potatoes. I did the same this time. Once cooked, pass the potatoes and season with salt and pepper. Finally, add the butter and sliced ​​green onions. We use only the green part of the onion strands.

After the sauce has formed and has the desired consistency, add the finely sliced ​​garlic cloves. In the case of ostropel, I usually & # 8211 like this and it is traditional & # 8211 to cut the garlic into slices but not to crush it. So add the garlic, mix, and flavor with fresh parsley. Thus, we combine turkey ostropel with new mashed potatoes, form a tasty tandem and quench our appetite!


Easter recipes. The Kugelhopf of Bacalbașa House

Today's recipe was meant to prepare you for. Easter days. Note and remember! It's a crazy cake, ready for bucovina, as kugelhopf calls it!

The vessel in which the kugelhop is prepared makes you think either of a turban or of the sun's rays. In fact, in an eighteenth-century encyclopedia & laquokouglof & raquo it meant & laquoboneta Turkish & raquo. In the Netherlands, this. let's call it cozonac and it was even called "laquoturban".

In France, the recipe was brought to Versailles by Queen Marie Antoinette.

As for the shape in which it is prepared - frustoconical and with grooves around it, with a hole in the middle - it has remained unchanged since the sixteenth century, but similar shapes (which allowed a uniform baking) have existed since the Roman Empire. For the journalist Constantin Bacalbasa, the author of the & rdquoGastronomic Dictatorship & rdquo, this is simply the house cake. With a recipe to match!

Pass through a sieve, in a saucepan, 100 g of flour. Make a hole in the middle, put 25 g of thin brewer's yeast in 150 ml of warm milk, put 160 g of butter, a little salt, 3 whole eggs and a tablespoon full of crushed sugar.

Mix these things with your fingertips, then quickly combine with the flour. After the mixture is well done, add.


Painting with a different style of ostropel - Recipes

He is the man who has something to say, regardless of the subject you approach in the discussion with him. Perhaps not in vain, in his creation, he elucidates so many aspects, more or less natural to our times. Hieromonk Savatie Baștovoi says that he recently published his best book, as far as he has written so far! Whether or not this is the case - we find out tomorrow, when the book will go on sale in Chisinau, now we find out details from the writing process, but also the illustration of the book, but also "what women want", in the vision of a church girl.

Father, let's start with the time, which is the same for everyone, so your day also has 24 hours & # 8230 How do you succeed in the workshop, and write, and read, and be present in social life, and have personal life time?

For me, time does not exist. I have no sense of time at all. Sometimes I have a gap of a few weeks, meaning all people live in October, for example, and for me it's the beginning of September. This is not a joke. I write and do other things when they are baked. It's like someone sitting under a tree for four months waiting for the apples to ripen, and I come and pick the apples when they're ripe, because I know the apples ripen in the fall. So it is with writing, with painting, and with everything else: it is a time of inner baking and a time to express. A book is written in a few days, a painting is made in ten minutes, if you have anything to say. If not, it's a great effort, with a lot of entertainment for lay people, but no coverage. I am a man of experience and inspiration, the rest is reading, study, a little skill.

How did the idea for a book about women start, is it a matter of inspiration, of the reader's request or are the motivations different? Who inspired you? Is there a woman in the middle or are they all women in general?

Women are the most active part of humanity, the most inspired part, they are the expression of inspiration, not of reason. That's how God made them. How to write books and not write a book about women? It would mean being on the sidelines of reality.

For whom is the "Book of Women": for men, to know them better or for women, to rediscover themselves?

For women. Men who can't read a woman will read this book in vain.

We have a society full of prejudices. Didn't anyone ask you how "correct" it is for a hieromonk to write about women?

You forgot that hieromonks confess hundreds of women and there is no one who has had the opportunity to know more about women, not even themselves.

What do you expect from this book, do I mean popularity, sales, changing ideas or mentality, for example?

I think it is my most beautiful book so far and will surpass in popularity all my books so far. And I think it will change and change the mentality, in the sense that many will be convinced that women can be written differently.

Do you think that you have understood women enough? What do women want, what do they expect first of all from men, but from life?

In the sense that each of us has moments when he no longer understands himself, it is stupid to say that you have understood someone. Understanding is a moment of grace, a moment in which we become the other and live through it, see as it is, rejoice and grieve as a whole. These moments are the moments of happiness, cleanliness, love. The other feels when he is understood, and there is no greater joy than this. What do women want? One thing: to be understood.

What is the image of the woman and her role in the modern church, or, a woman with a headscarf and long skirt, who often goes to church is already viewed skeptically by some?

By some who are neither good at women nor in the church.

I want you to tell me more about the new wave, more and more present in society, that of starting from the traditions or customs of the Christian church and taking refuge in your faith, in your intimacy with God and praying at home & # 8230 faith in this regard?

Those who do not pray at home do not pray at church either, and those who do not pray at church do not pray at home. Prayer leads to humility, and humility loves people, including those in the church.

What else is on Savatie Baștovoi's shelf: readings, manuscripts, an unfinished work?

I have two unfinished novels: "The Snake and the Pigeon" and "The Teachings of an Old Prostitute for Her Handicapped Son." During this period I am preparing a painting exhibition at the invitation of an important art gallery in Bucharest.

A thought for all the women who came to the end of the interview with you, please.


Lamb tinsel (old and good recipe)

Lamb tinsel - an old and good recipe. If you don't have a Romanian recipe book yet, it's time to buy one. notebook. Of dictating. 100 times 200 pages, so that you can write in it those Romanian recipes that you don't want to forget!

He called me an ostrich at my house. And so I told him for a long time, until I came across the more "readable" version, literary as they say, although we are referring here to. gastronomic literature. I mean: ostropel. Chicken, most often.

Duck, sometimes. Of the lamb, in the sheepfolds, where any food is cooked in large cauldrons, placed on fireplaces, so that you can then feed all the hungry mouths of shepherds and shepherds.

They walked all day in the mountains for sheep. They put them through the lathe and gave them a lot, when the right time came for it, they made the curd, and when they caught a piece of time, they sang the whistle.

It's a presentation. idyllic. But the lamb ostropel, like sheepfold, stuffed with polenta, is very earthy. That's why I'm in a hurry to give you the recipe (even though you didn't have any sheep in your care).

To prepare it you need lamb (1 kg), 2-3 tablespoons of lard or oil, 10 cloves of garlic, a tablespoon of flour, a bunch of finely chopped green parsley, salt and pepper, vinegar.


Chicken tinsel without tomatoes: the simplest recipe

This is a very easy recipe, because all you have to do is mix the chicken with the ingredients and leave them on the fire to cook on their own. Here's how to prepare it:

Ingredient:

  • 1 chicken
  • salt, pepper and paprika to taste
  • 3-4 cloves of garlic cut into smaller pieces
  • 100 ml of olive oil
  • 1 small cup of water
  • 1 tablespoon dried thyme or 2-3 sprigs of fresh thyme

Method of preparation:

  1. Cut the chicken into smaller pieces and season well with salt, pepper and paprika.
  2. Put it in a saucepan, add the olive oil, thyme, garlic and water.
  3. Cover with a lid and simmer for about an hour until browned well and all the water is reduced.
  4. Turn off the heat and serve the polenta with home-made polenta.

CHICKEN STEW

I was asked for the ostropel recipe by a reader of my blog and today I present this wonderful food in all its colors. So, chicken ostropel!

INGREDIENTS (for 3 people):

chicken meat & # 8211 500 gr
onion & # 8211 1 pc. big
bell peppers & # 8211 1 pc.
dry white wine & # 8211 80 ml
tomatoes (possibly canned) & # 8211 4-5 pcs.
oil & # 8211 2-3 tablespoons
garlic & # 8211 3-4 puppies
salt, pepper, 1 bay leaf

We slice the chicken, deprive it of skin and excess fat and fry it in a large pan with a few tablespoons of hot oil. Brown it on all sides, salt it, pepper it and add the wine, which it lets evaporate over high heat for 1-2 minutes. Make a low heat and keep the meat on the fire for another 10 minutes.

Remove the chicken from the pan, and in the remaining fat, heat the diced onion and bell pepper. Add the peeled and finely chopped tomatoes. Salt, pepper, add the bay leaf and thyme and simmer for 5-10 minutes.

Add the meat to the sauce in the pan, put the lid on and simmer for 20-30 minutes, turning the chicken periodically. Towards the end we add the chopped garlic. The tinsel is ready! We can serve it with polenta or potatoes.


We will clean, cut all the vegetables listed in the ingredients into suitable pieces, which we will leave in a bowl, to be used after we take care of the chicken.

The chicken or chops will be cut into pieces and then washed.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

In a Teflon pan we will put the oil, which we leave very little to heat, then we will put the chicken pieces or the cups after they have been seasoned before with salt and pepper.

We will let them brown a little on both sides, then we will take them out on a plate.

In the remaining oil we will put the vegetables cut into suitable pieces and leave them until they soften quite well, and we will add the chicken pieces. Then we will put the chicken soup or, failing that, the water that will work just as well for the ostopel, and we will let everything boil with the lid on for about 20-25 minutes.

After they have boiled, we will add the tomato paste, in order to thicken the sauce, the crushed garlic, the wine and leave it like this for another 10 minutes.

When the ostropel is ready, we will put the pan aside and chop a little parsley and decorate everything.

According to the family's wishes, this ostopel can be served with a garnish of rice or natural potatoes.


PHOTO GALLERY / The story of a different village. Giulia de Dolhasca, the place where the bear bears live like 100 years ago

Lucian Dimitriu is a school inspector for the educational problems of the Roma in Suceava County. A man who beats the communes and villages in the county and tries to find solutions. Starting from ideas. About how it could change the lives of those in poor communities, ideas that he then wants to turn into projects. "I want the Roma to no longer appear as perpetual victims of discrimination, but rather to be encouraged to become citizens, with their lives in their own hands," says Lucian Dimitriu.

The school inspector was recently in the Roma village of Ursari Gulia, part of Dolhasca, Suceava County. He did a proper documentation, stayed among the Roma, talked to them. He sent the conclusions of his documentary to the newspaper Libertatea. Everything, says the inspector, to give these children a chance. First of all in education. Then all they have to do is take their lives in their own hands, just as he did.

& # 8221Romanian language teacher Neculai Constantin tells us that on the territory of Gulia village before the First World War it is assumed that the Roma bears came from the Dorohoi area, and combs, scribblers and blacksmiths came from the area of ​​Târgu Frumos. They settled on the outskirts of Gulia village, towards Probota village, where they formed a separate community. Over time, they have adapted to Romanian customs and traditions, respecting their own traditions: weddings, baptisms they do on Thursdays, the day they celebrate Easter. Currently the main occupations are the same: blacksmiths, hairdressers, fiddlers. During communism, they worked in the socialist industry: IMUS, IUPS, Zimbru, Bearing Factory, construction sites, as foundries, blacksmiths, concrete workers, mosaicists. At the moment, everyone has lost their jobs returning to their basic occupations. Some of them, few in number, have formed musical groups, with which they participate in various parties. Most Roma in Gulia do not have a place to work, they do not have agricultural land to practice agriculture, they do not have their own homes being forced to live several families in one house. The houses are unsanitary, the access roads are almost impassable, and for drinking water you have to travel very long distances because there are only eight wells in the community. Professor Neculai Constantin & # 8221 writes, for Libertatea, Inspector Dimitriu.

On a hillside lie two rows of houses: some newly built with new roofs and durable fences, others - rather insecure huts with plank fences that can be taken by the wind at the first storm.

Gulia is a village of contrasts, where luxury and wealth blend harmoniously with poverty and misery. The only family in Gulia that still practices blacksmithing is the Iordache family. In the dark workshop, the only sign that the place has a soul is not the reddish and threatening fire, although it shines dimly, but the beating of the heavy hammer on the massive anvil. With the sound of a hammer blow, Ioan Iordache (62 years old), a Roma blacksmith from Gulia, half-buried in the ground, so as not to crouch while working, calls his son from the garden to he continued beating the hot iron. Florin Iordache is 32 years old and raises and lowers the heavy sledge of a few kilograms on the reddish horseshoe with a vivacity and precision rarely encountered. In just 10 minutes, the song is ready.

In the smithy, work is hard and slowly and surely perpetuates health, but the profession inherited from the elderly is not buried. & # 8222 What to do if we make a living from it? & # 8221, rhetorically asks the blacksmith, while showing us, on the wall crammed with metal objects, horseshoes, axes, animal traps, tin scissors, taps (steel tools used to handle logs, no), tesle, storks, hoes, hooves, butchers (wool brushes, no.). The old man confessed that the blacksmith's shop ensured their whole life and, due to the forging work, he fed, raised and & # 8222 kept & # 8221 four children at school. We work all day, in the morning. We work until there is no light outside. I fight with a big, heavy sledgehammer. But, unfortunately, nothing seems to save their craft from extinction.

Berries and mushrooms from the Dornelor area, Izvoarele Sucevei are the main source of income for the locals, who travel especially for harvesting. & # 8222For food, we have nothing to live on, we have no job & # x20AC; & # x2122; says a picker. The biggest gainers in this business are not pickers, but traders. And that's because the goods end up almost exclusively on the foreign market, where they end up being worth several times more. However, there are some collectors who prefer to sell their goods at the stalls in the markets of Suceava, Roman, Pașcani, Bacău.& # 8222For Italians, for pizza. They absorb the whole mushroom market & # 8221, said a trader. The harvest season ends in September.

Many Roma in Gulia have found an ingenious way to make money: they collect nuts, break them and sell the core to a wholesaler. & # 8222If it weren't for the nuts, where's the money for the bread?? & # 8221 Florin Stoica is 45 years old, together with his father Anghel Stoica (65 years old) and they started to make walnuts five or six years ago. & # 8222He collects the nuts, breaks them, then sells the core. We bring the walnuts from our commune, as well as from other counties, from Botoșani, Vaslui or Bacau. I buy them from people, from the household, after which I bring them home, in bags of 25 kilograms each. The whole family, from the youngest to the oldest, has our hands beaten by the hammer & # 8221, explains Florin.

No one makes a fortune from breaking nuts, but money is raised for survival. And that's what people who do this are trying to do: live their lives and support their families without creating any problems. Other & # 8222 businessmen & # 8221 from Gulia also bring people to work, in addition to family members, and boast that the business is going smoothly. & # 8222We're not complaining, it's going well. We have our customers, who have been coming straight home for years, to buy walnut kernels. They are from commercial companies, even from other counties, some buy for confectionery laboratories, for cakes.

The last generation of fiddlers from Gulia still plays music that is over half a century old. In Gulia are the last silk fiddlers, ie musicians with whips, who sang in the city. The news had reached them in all corners of the county, they were the most sought after fiddlers in Suceava County. Fiddle music, a Greek-Balkan-Romanian-Gypsy fusion, resounded on all the boulevards and in all the restaurants of Suceava. If the fiddler is good, then everyone is looking for him, he has the best commitments and therefore he makes the most money. Money is the material reflection of the artist's value. There was no mention of a wedding, baptism, funeral or other more or less happy event, without fiddlers.

About the fiddle choir, Neculai Constantin, a specialist in romanology, explains that it is a musical form homologous to the American swing. It's not party music with chiots and pirouettes, it's music to soothe the heart. It says: & # 8222Day, fiddling, that song of mourning, let me cool off a little & # 8220. Give money to fiddlers and smile, because for a long time there was an inherent connection between fiddling and begging. They sang their grief, not about the chimeras of a life of increased comfort. However, initially no one thought that this music would catch on to Romanians. It was good and bad as it was, but in the last 20 years, fiddle music has gone into a decided decline. & # 8222I was left with this complex, that it is gypsy music and that is bad, although the Americans have no problem throwing blues at us, nor the Portuguese, fado, Spaniards, Andalusian flamenco and the French, jazz manouche. But we can't introduce ourselves to the slum & # 8230 & # 8220, explains the Romanian language teacher Neculai Constantin. He also tells us that the artistic occupation of the locals started from poverty. They did not have land to cultivate, so instead of getting their hands on the hoe, they put it on the violin.

However, some Roma from Gulia live in an unimaginable poverty, in a dirty world, where soap and water are a rarity. Many children are dirty and have infected eczema and wounds on their bodies due to poor hygiene. Families in the poor area of ​​Gulia live on child allowance or social assistance, money with which they buy food and manage to pay for their electricity when they have it. Children lack clothes, supplies, uniforms, almost everything that many of their schoolmates already have.

A completely desolate picture found on the streets of the poor, was the one in which 5 people led by their grandmother Domnica Dulap went out on the porch of the hut where 16 people crowd, one carrying in his hand a broken ball, probably his only toy, a boy half-naked with a bottle around her neck, a dirty little girl dressed in a dress that had once been white, with a golden bow on her head. Five rib dogs were roaring in the yard of the house. They are so poor that they don't even know what to ask for, because they have nothing: food, clothes, notebooks, supplies, they need everything.

People on Gulia's streets, regardless of their material condition, complain that they are forgotten by the world, especially by the local authorities. They explained that they are visited by the authorities only before the elections when they are promised a lot, after which no one sees them face to face. There are no wells here. Everyone does their best. There are no bunkers and a lot of garbage has been collected. Nobody goes up the hill to us. We are 50 families and dozens of minor children, neither the mayor, nor the social worker nor the doctors… Only if we have an emergency comes the rescue, otherwise we can struggle that no one comes to us, Domnica Dulap told us. Fortunately, there are no more cases of violence, serious acts, scandals, thefts in this Roma community, many converting to the Neo-Protestant Churches.

& # 8221But children in this community should be encouraged to go to school. Those who can help them with supplies, clothes, food, can walk in their midst, to see the cruel reality. They will find people in need, children without a future who, if they are not sent to school, will increase the percentage of illiteracy in the country. Feel free to lend a helping hand! & # 8221 says the school inspector for the educational problems of the Roma from Suceava, Lucian Dimitriu.


Video: How To Paint Using Sponging Techniques. The Home Depot (August 2022).