if there was halva, the most delicious "writing" of the Turkish company "Koska", Rahat-Lokum from roses, Nishallo from soap root.
Now there is saffron, nawat - crystalline sugar, thyme - tea, with the smell of the steppe, mountains, it is also called "deer grass".
Finished cooking dinner on a slow cooker. Frozen meatballs with vegetable soup from broccoli, wild onions, carrots, potatoes and all, there are no more products left.
And yesterday, a neighbor treated pilaf with saffron, the rice was golden in color, he somehow, according to a special roast of lamb, it turned out soft and tasty. They say in Tehran, near the former Shah's palace, they sometimes sell pilaf from green rice with saffron and baked trout. Well, I've never been to Iran, but they say that it’s very tasty.
Now I would not refuse cutlets in Kiev. These are chicken cutlets, and inside they have butter, it’s very tasty, but bad cholesterol there too is probably off scale. But sometimes, you can probably try it ?!
or try Vienna Sacher on Ringoplatz, a small piece of cake, a cup of Turkish coffee, and a bill of 35 euros.
or try pistachio marzipan in chocolate from Salzburg, packing such sweets with 19 sweets costs 65 euros. Kugel!
or try the larvae of the May beetle, they are sweet, but you can’t eat a lot.
and now I’m going to cut off a piece of sausage from turkey and I’ll think about how to write today 2 chapters for Time-Traveling Foodie, I have already published 11 chapters. But it seems hastened. On the other hand, write while there is time, if then you can rewrite it again if there is time.