For the arrival of guests from Germany, Marina Pankova spat on healthy food and bought fat French sausage, also in the ashes. The Germans said “Sehr Gut, Marinnochka!”
Recently, my eldest son, a university student in Germany, arrived home on vacation.
Grisha came not alone, but with a couple of German fellow students, Hans and Birgit.
And, as a hospitable hospitable Muscovite, of course, invited friends to dinner at our home.
I rushed about: how to treat young foreign guests? «German, pepper, sausage, sour cabbage!
”- the saying that, as my grandmother told me, Russian boys shouted after the columns of captured Germans, was inappropriate.
The Germans are really considered to be recognized masters of sausage business: what types of sausages and sausages they do not produce! — Yes, they are such inventors in everything! — my son, who every time brings some surprising, in his opinion, product of German production: spicy sugar with ginger and pepper, lollipops with hemp flavor, tea with thistle told me with delightFor joy«.
«I, too, originals!
«- I mentally smiled at the Germans, buying to our Russian-German table a French jerked sausage in the ashes.
Of course, this product did not correspond to my ideas about healthy eating, but I consoled myself that during the production process, dried sausage was not smoked, but dried in cool dry air.
Accordingly, the substances with carcinogenic properties in it should be smaller than in raw smoked. In addition, there was a red label on the sausage Label rouge, which means the highest mark and quality guarantee of the French state.
And to achieve such recognition is very difficult.
The sausage is made in the south of France, in the mountains, at an altitude of 830 meters above sea level in a small enterprise. Rocheblin, which was founded by family Rochebillard in 1900. Legend has it that the secrets of making dried sausages are carefully preserved and passed down from generation to generation.
And all these years, pork, from which sausages are made, has been bought from local farmers from the village of Viola in the Alps.
The dense sausage rolled in ashes turned out to be incredibly fragrant. What was confirmed at the table and our German guests.
True, the taste of ash, as in our potato baked on a fire, I did not feel in the French sausage, but the German guests, tempted in sausage, immediately identified it. «Even the ash we have is different!— I thought.
— I just do not know what kind of drinks are served to such sausages — I said confused.
— ABOUT! Dried sausage — a universal product!
It is good both with white, and with red, and with sweet, and with dry wines.
Well, of course, with beer.
In between the snack and hot, the plump red-haired Hans, having moved from the table to the chair, said something loudly in German.
The youth laughed.
— What is he babbling there? — I asked my son quietly.
— The Germans have an old saying: «I only there is an end, only the sausage has two«.
I did not understand German humor, but smiled politely.
Dry-cured sausage in ashes, Rocheblin, France, 1 kg — 1774 rubles, 150 g — 263 rubles.
“My parents really wanted a boy to be born to them — Anton. Anton Pavlovich. And I turned out, that is a girl.
The name was not prepared for me.
Therefore, they called me at random Marina, which, as it turned out later, means “sea”. Maybe that’s why I love to swim so much. Only not in the sea, but on the blue path, in the pool.
Be sure to open. If I do not swim a couple of kilometers a day, I break out like an old cupboard.
Sometime in the late autumn, in the team “Walruses of the USSR” I even swam across the lake Issyk-Kul 42 km long
The “walruses” themselves floundered in the water at a temperature of 7 degrees, and I swam behind them, on a steamer, where I wrote a report about the tempering amateurs for the Nezavisimaya Gazeta.
In general, I always liked to watch how people know how to create a beautiful world around them.
For a long time I talked about this in my author’s headings in a magazine about design and interiors with the funny name “Stool”. I also love to eat tasty food, especially what someone else cooked, not me. But my favorite dish is not necessary to cook. Oysters are good in themselves.
I can easily eat a couple dozen.
But I still had a connection with the “world of Anton Pavlovich”. Friends often call me MaPa.
So Chekhov addressed his beloved younger sister Maria Pavlovna. ”
For readers who take care of their figures, Marina Pankova has found a special dessert — Amaretti, small air cookies, light and elegant.
Pumpkin and Beet Bars
Marina Pankova combed metropolitan supermarkets in search of health, beauty and longevity. Now she has pumpkin and beetroot bars, but the question is.
Goat’s milk oil
I have heard more than once from experts that goat milk products are not only healthier, but also much more tender and tastier than cow’s. I like goat cheese, but the butter.
There are many men in my family. All of them, as expected, are very fond of meat.
Especially what is cooked on an open fire.
This meat has an incomparable taste.
I am a restless person. I am anxious on numerous occasions and without them. But I have a long-time proven way to return myself to the state of goodness.
Marina found in the store cheese of wondrous beauty and irresistible taste.
As a result, her purchase returned faith in the cheese to the person who. See below.