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Yesterday we went to fence our land, somewhere on the hill, the rain ran away from us, otherwise we would have stayed
Don't worry, I'm going to be exhausted anyway.
All day, on the hill, I sang to Ion, my husband, that I want little ones from May 1st !!!!
I was in Real this morning, they were beautiful but it was written on the label, on the content, glutamate.
I gave up instantly, it would have stuck in my throat!
So, from May 1, another menu ......
This autumnal weather makes me write on the blog again. My source of inspiration is the rain, because all the memories related to sewing and embroidering with my mother are intertwined in a chain of memories. I remember hearing the sound of rain with thunder and old songs heard on the old radio, all accompanied by the coarse carriage of the huge iron scissors on the sewing machine while my mother cut material for another piece of clothing. I think my love for beauty started here. I saw a beautiful woman with a sweet smile who always looked at me calmly, any movement. I think from the age of five I already wanted to work with a sewing machine.
It was a permanent magic in my mind, the little bag with needles always gave me the impression that it was a tamed hedgehog because it didn't sting me, the old sewing machine seemed to be a wooden castle with woven wrought iron walls, located in the coniferous forests where I ended up. hard. The perfectly uniform, rhythmic sound given by my old woman's leg that teaches me how to put the thread in the needle and why it's good to wear that damn finger. I felt that if I wore that thumb too much I would become the iron man and I didn't want that, I always wanted to feel that my heartbeat would accompany everything that was happening around me.
I think that my first extremely important work was to sew a button as a nose for the little hedgehog that always assists us from the sewing table. Then I can sew a button on a blouse I was wearing.
I had no problems or challenges that I could not go through, instead of the enchanted world sewn by the old woman around me, I also have memories with hard-to-make clothes such as a satin, sky-blue dress. She was one of the most beautiful creations of the old woman, that satin had hours and hours of processing because she sat to sew flowers in pale shades, wildflowers, I remember that she did not let me help her but she gave me that material what was left was to sew on it and learn how and what to do. For me it was a whole adventure because that material, in order to preserve its beauty and smoothness, needed a light but firm hand.
I practiced so much that I was given the most difficult task, from my point of view, to embroider poppy flowers with ears of wheat on the string that thinned and highlighted the waist. I thought it was my climax, I thought I was the hardest at the time. At the age of seven, it was something enormous for me, that marked me and made me trust myself and what I could do. Don't scare me and tremble, but take my heart in my teeth and I can! My little lesson was that anyone can, it's important to want! I want to reinterpret that dress one day, the puffy sleeves and ruffles at the neckline highlighted the waist of the girl who was extremely tall and I understood why she kept the old woman dead to put those ears of wheat on the blue dress like the girl's eyes. Her blond and wavy hair, long to the seam, made me feel like I saw a fairy in fairy tales. From the waist down, the material had small pleats that let the material flow beautifully over the shapes of the face and still in the moments when it rotated as if it were blooming. That's when I realized why pleats are so important, how beautiful the material can flow and how quickly it is put in its place of honor. I later found out that the girl wanted to wear the dress to her wedding. I was extremely excited to see my old woman make people smile. It was charming to me.
Slowly, slowly like a rainstorm I learned and expanded my knowledge of tailoring. I ended up making a few pieces that stayed with me over time. For some time now, no one has been with me to create embroidery and I always try to do a better job. My luck is that I still have various objects left, marked by the power of time that made me appreciate certain new tailoring accessories much more, which, to be honest, helps me a lot more nowadays.
How did I end up being attracted to something that many don't want to do? How do you still keep what was once thought lost? Well, the people from Cusut si Brodat show us with each product that it is not difficult to buy modern tailoring accessories today that help us and make our lives easier!
This article was written by: Ariciu Ruxandra Lidia, "I mean".
The images of the article were provided by: SuperBlog, and Sewing and Embroidery.
The article is dedicated this fall of the SuperBlog 2020 edition.
Incendiary images with Lidia Buble
Lidia Buble is one of the most elegant and trendy with the latest celebrity fashion from us. Recipes and celebrities wrote several times about her special outfits. And when we say special we also refer to their degree of attractiveness for those of the opposite gender, for example.
Lately, however, Lidia Buble is no longer hiding and posing more and more incendiary. The last images show her almost naked, in a bustier and lingerie, ready for sports. He distributed not one, but two images with a lot, a lot of skin in sight. But the peak reached it the day before. When he distributed, in Insta story, an image with a shadow.
More than sensual. With curls. And she was wearing curls that day. And without a bra, and that's visible to everyone.
As you know, you've probably seen that I'm not a big fan of soups, but when it comes to meatball soup, I always ask for a second portion.
I don't even know how long I haven't made a soup, but I honestly missed a haircut like my mother did at home. With fluffy, tasty meatballs with rice and a sour and fragrant soup thanks to the freshly chopped larch.
It is probably one of the favorite soups of Romanians and I don't think there is anyone who has never eaten it.
So from a few simple ingredients and a handful of minced meat you will make the best and tastiest meatball soup with excellent vegetables, and if you want you can also try the Greek meatball soup with cream, the recipe here or click on the photo.
And if you prefer it with cream, you can try to make it according to the recipe here or click on the photo.
For many other soup recipes with or without meat or fasting and much more, find in the soups and broths section or click on the photo
You can also follow me on Instagram, click on the photo.
Or on the Facebook page, click on the photo.
- 300 g carrots
- 200 g celery root
- 150 g parsley root
- 150 g parsnips
- 150 g capsicum or donut
- 300 g potatoes
- A medium onion
- 100 ml of sunflower oil
- 400 g diced tomatoes in broth
- Salt and pepper to taste
- Optionally a hot pepper and a few tablespoons of vinegar on the hot peppers
- 1 bunch of larch
Ingredients for hair:
- 500 g minced pork
- 3 eggs
- 60 g round grain rice
- 1 bunch of parsley
- Salt and pepper to taste
Preparation for hairs:
In a bowl, mix the minced meat with the chopped parsley, eggs, rice, salt and pepper, mix well and form balls of the same size. I had 22 pieces.
Put a pot with 1.5 l of water to boil. When the water boils, turn them over in the water and boil them for 20 minutes on medium to low heat. We take the foam down.
After the cooking time has elapsed, remove the meatballs in a bowl and cover them to prevent oxidation.
How to prepare soup:
We clean the potatoes, wash them and cut them into larger cubes and put them in a bowl of water.
We clean and wash all the vegetables. We cut all the cubes, except the onion, which we will cut into small pieces. Put them to harden with oil and salt, in a pot over medium heat for 6-7 minutes.
After the vegetables have hardened, add the potatoes and cook for another 3-4 minutes.
Add the diced tomatoes in broth, 1-1.5 l of water and the soup in which the meatballs were boiled (strained) and continue to boil for another 7-8 minutes.
We also put the meatballs in the soup a minute before stopping the fire. It is ready to serve with finely chopped larch, good appetite and be useful!
Today I make your mind a little tired and torment your senses with an article about food. I hope you don't salivate too much. I already do it because I follow a weight loss diet and today I have a detox day (I don't eat anything, only water). How sad, isn't it? Sad to not be able to eat what you want and how much you want and at any time without being known on the scales.
Although I am always on a diet, I still can't help but cook all kinds of goodies and I like to do culinary experiments in the kitchen. It's a great way to test my creativity and spend my free time, because I have to admit, I only do that in my free time. I would do it more often if I had time. The rest of the time (when I'm not experimenting) I cook common food, about what everyone else eats.
Photo source: Facebook Ambition Romania
Cooking should be a desired activity and not a chore we want to get rid of. At least that's how I see it. I don't go into the kitchen out of obligation, because it won't work, but out of pleasure. And when I come in, I always like to cook something else, to combine special ingredients, to play with them and to get new tastes. I can't stand the monotony, especially in the kitchen. It's like a universe waiting to be explored. Besides, it's a nice feeling when people taste what I've cooked and say they like it. At the same time, it seems to me that as I learn to make new recipes, I get to better understand my tastes, to make improvements if the past dates were not to my liking any food and at the same time I develop my tastes and creativity.
Flavors, recipes and childhood memories
I'm especially crazy about desserts and I like to try all kinds of culinary sweets: cakes, muffins, cakes and more. I think that's from my childhood.
Childhood seems to have a special flavor, doesn't it? Being a gourmet, when I think of my childhood, I remember the syrupy savarinas, eclairs and almonds from the confectionery in the neighborhood, which I savored breathlessly, the donuts and pancakes my mother made, the various cakes and pies of mother and the enticing smell of baked cake invading the house on the weekends. The creams were so good that I couldn't help but gather with my finger from the bottom of the pot what was left after the cake was filled.
Photo source: Personal archive
When I was little, my mother would not put me to work, nor to clean, nor to eat. I learned late and started cooking (20+), after I left home and had to prepare my own food. I started with light recipes (soups, stews, salads) and with what I had seen from my mother and mother, what else I had heard, I managed to make my first meals and they came out really good. Then slowly I started to like this "activity" and I went to the next level, ie more complex recipes. It had started and it was the internet, so I could find recipes online with duium. I liked making cakes the most.
I equipped my kitchen with all the necessary utensils and accessories and over time I learned to cook many different dishes. I became an expert in preparing some, but in others I still have to learn and practice. I like and bravely use lesser known ingredients, spices, herbs, as I have seen that they make a difference. And I'm not afraid to improvise. I improvise to give the recipes a personal touch or simply when I don't have a certain ingredient in the house. I was often surprised (pleasantly) by the result, but there were times when I learned what to avoid or do in the future.
What kind of cook is the one who brags that he has never failed?
Many times, in search of the taste of yesteryear, I would go back to the past and try to rediscover the child in me by preparing childhood recipes. Certainly each of us has a favorite dessert (or a favorite dish) that he cooks from time to time or on a special occasion, in memory of times past, being nostalgic after childhood, a dessert he prepared for us. dear mother or grandmother. For example, I have a long list of desserts that remind me of my childhood: apple cake, burnt sugar cream, poultry milk, pancakes, donuts, cakes, cake, eclairs, nuts, biscuit salami, blackberry, rice , semolina and noodles with milk, macaroni and cheese. I tried to do them all. Some came out first, some didn't. And I'm still making mistakes.
Photo source: Personal archive
No matter how well you do in the kitchen, things don't always go your way. I had many moments when I missed, even ordinary foods. From garnishes of overcooked or overcooked vegetables, hard meat, uncooked cake tops and unsuccessful cakes, to burnt, ash-eaten food, cake batter drained from the pan into the oven (give it and then rub!) And exploded eggs and glued to the ceiling (I forgot to boil them in the pot until they boiled). I also sometimes forget to put certain ingredients or skip certain steps. Or sometimes I put too much salt in the food to make it brine.
The misses of my life
I'm surprised I haven't messed it up in the kitchen in a long time. The last missed big day was the cake for my husband on his birthday. My countertop didn't grow, and the decor was cocoa (pictured). Shabby look. Visual disaster.
I have several repeated failures. Dumplings, for example. I don't know how, I don't understand the phenomenon, why sometimes I come out the right way and other times I come out strong, stones. I'm just using the same recipe. Mystery.
Poultry milk, again. A trivial, simple recipe. Sometimes it comes out, other times it doesn't, my lumps of foam disintegrate.
I once had a fork with homemade chocolate. It took me several tries to get it out. I haven't done it in a long time and probably if I did now, I would definitely give a shit.
I remember when I first made homemade chocolate. It was a total failure, it came out like a cream cake because I didn't respect the cooking times, most likely. I wasn't upset, an idea came to me immediately and I put on a cake. I quickly made a sponge cake, greased it with chocolate, sprinkled some ground walnuts and it was delicious.
The second time I tried to make chocolate, I advanced. It came out just like finetti. I don't know what else I did wrong then, there was probably something boiling around. This time I got upset and argued that I was not able to make a trivial homemade chocolate. But it passed quickly and I thought of making a pancake cake with chocolate cream. Said and done. It was good.
Photo source: Personal archive
I tried many times until it worked out. But even when I succeeded, it didn't turn out exactly the way I wanted, like the stick of my childhood, but at least it looked like chocolate, meaning it wasn't as soft as a cream.
The culinary failure that haunts me
There would be a few more misses in my life: cakes and tarts. The cakes at the beginning either came out of my dung, leaked from my trays, or came out well, good in taste, but unattractive. Now I have a recipe for cake without kneading that never fails me. I specialized. As for the tarts, I still have a problem, I don't like how the dough comes out, either too hard, or too soft, or it crumbles when I take the baskets out of shape. They never came out to me like a book or a confectionery, tender, to melt in my mouth.
But the rate that obsesses me the most and the most is: macarons. They didn't want me to be born. And I love it. Either they lie in my oven tray, or they don't come out properly as a consistency, either they are too soft or they are too strong. Some dumps worth throwing in the trash sometimes. At one point I was even thinking about enrolling in an online macarons course. It will cost me something, but at least I'll get rid of the obsession. Although the obsession decreased in intensity because I was tired of making cracked, soaked or exploded macaroni, I gave up for a long time to make. But one day, I will return with new strength.
Photo source: Personal archive
Curious about my bau-bau recipe for macarons? Here it is! It is said that it is for beginners and that you don't fail much. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
My macarons recipe
Ingredients for 18 annoying macarons:
- 90 gr. almond flour
- 150 gr. powdered sugar
- 2 egg whites at room temperature
- 2 tablespoons sugar
- a pinch of salt
- chocolate cream for filling.
To make macaroni you also need some kitchen utensils: scale, classic hand mixer, sieve, silicone spatula, pos with round dui (5 mm diameter) and a coffee grinder / seeds (if we can't find flour of almonds and the almonds must be ground). Optional: special macarons tray.
- Weigh all the ingredients well and put them in bowls.
- Sift the almond flour and powdered sugar, then mix well in a large bowl.
- Separate the egg whites from the yolks so that there is no yolk left, as this may compromise the recipe.
- Mix the egg whites with the salt powder and then gradually add the 2 tablespoons of sugar. Mix until a thick foam is obtained.
- The flour mixture with sugar is added to the egg white foam, stirring gently from bottom to top with a spatula.
- Wallpaper an oven tray with baking paper or prepare the special tray of macarons (who has it).
- Put the composition of macarons in a bag and holding it vertically, put small circles in the oven tray, at a distance from each other because, when baking, the composition will widen. If they are placed in the special tray, the preparation operation for baking is completely simplified.
- If bubbles are observed in future macarons, prick them with a toothpick and hit the table tray so that no other bubbles form.
- Leave the composition to dry, at room temperature for about two hours, until it no longer sticks to the finger.
- Preheat the oven to a maximum of 150 degrees and then insert the tray with macarons.
- After about 7 minutes, a foot is formed (the famous foot of macarons) and then it is time to lower the baking temperature (up to 120 or 130 degrees) for 5 minutes so that the macarons remain soft on the inside and crispy on the outside. After baking, leave to cool for about 30 minutes until they peel off the baking paper.
- When they have cooled, fill them with a homemade chocolate cream.
- Then place on a cake tray with a lid and refrigerate for at least 5 hours.
- Enjoy the best macarons prepared by you! (this if they came out)
Ambition in the kitchen
As you can see, the macarons recipe is quite time consuming. Although it does not seem difficult at first glance, it turns out to be complicated along the way. There are not many who can boast of the success of perfect macarons. My opinion is that success depends on the ingredients (especially their precision weighing), the skill of the person who makes them, but also the accessories and utensils used. The ones from Ambition Romania, a brand from the online store, caught my attention DAJAR.
When I have the success of my life in the kitchen, that is, the macaroni, I think I will party and I will arrange the table very nicely to put them in their place of honor. A beautiful decor influences the mood and always creates a good mood, and some colorful macarons cheer up any meal.
I would start with the tablecloth. Because it is a special occasion, I would opt for a silk or organza material, colored, pink or milled. I think a white, lacy cotton would work. Or a floral print.
Ambition / Dajar tablecloth
I would of course appeal to nature, it always inspires me. A vase with spring flowers will attract attention and give a note of freshness to the table. So is a bowl of fruit (apples, pears, limes, lemons).
Desserts go served with a sweet or semi-sweet wine. For macarons I would choose a semi-sweet white wine or champagne. Of course, some elegant glasses to serve the drink.
Champagne glasses of Venus brand Ambition
If it's evening, for more romance and a relaxed atmosphere, I would add some candles.
With a few well-chosen decorations, which I find in the Dajar store, I will make the arrangement of the table an art. Because the small details create an atmosphere of well-being and harmony and make the house more welcoming.
Cooking products for all pockets, but especially for all kitchens
The kitchen is definitely the little universe of any housewife and besides the fact that it is a space for cooking and serving food, it is the social place of the house. Here everyone gathers, here jokes are told, here important things are discussed over a cup of coffee or tea. It is perhaps the most familiar place in the house, the place where everyone feels good, comfortable. And the comfort and well-being are also given by the way the kitchen looks and is equipped.Photo source: Ambition Romania
In the Dajar online store we find a wide range of quality products and accessories for home and kitchen, at affordable prices and made of materials that meet quality standards. They can be used at home or they can be given as a gift, in case you don't know what gifts to buy on certain occasions. Such gifts are appreciated by both women and men.
• cooking utensils: ceramic pots, stainless steel pots, pans, bowls, microwave ovens.
• cooking utensils: knives, sharpeners, cleaners, spatulas, spoons, oven trays, grinders.
• dishes and utensils for dining: plates, plates, bowls, cutlery, glasses, cups, etc.
• kitchen accessories: storage boxes, plate holders, kitchen scales, bread boxes,
Andreea Monteiro is the new brand ambassador Dajar
DAJAR is the largest company on the market for home and kitchen products in Central and Eastern Europe. The most well-known brands on offer are: Ambition, Luminarc, Disney, O’cuisine, Rotho, Aquaphor. They can be found not only online, but also on the shelves of partner stores: Carrefour, Cora, Mega Image, Metro, Auchan.
PHOTO: DAJAR MAGAZIN
And now, at the end, I thought I would end in tune with the theme of this article, with a list of some very common culinary mistakes and ways to solve each. Because I also put these chisels in the kitchen and they were enough over time, and at the beginning I didn't know how to fix the situations.
10 culinary mistakes and how to fix them
1. Too much salt in food
2. Too much cooked pasta or sticky pasta
Put the pasta under a stream of cold water, then mix and heat with a tomato sauce and they will be like us. And if they are sticky (if there was not enough water to boil), mix with olive oil and serve with a sauce.
3. Roast steak
Clean the burned parts, cut them into pieces and make a stew. Or rub the pieces of meat with a mixture of spices (pepper, salt, paprika, thyme and garlic) and serve as an outlaw specialty.
4. Hardened meat
This happens when you keep it too much on fire and at too high temperatures. One solution would be to stifle the meat after it has been cut into smaller pieces.
5. Fish overcooked and dry
It can be saved with a little melted butter, some spices (oregano or coriander) and lemon juice. Grease the fish with this mixture.
6. Raw meat inside
In this case, put the meat in a pan in the oven at 150 degrees and leave until well done on all sides.
7. Vegetables too soft
Because they were overcooked, the vegetables softened. If this has happened, don't worry, you can make a vegetable puree or a vegetable cream soup.
8. Toasted toast
Clean the bread on the charred side, grease it with olive oil and sprinkle various spices or a grated cheese specialty.
9. Bread that does not stick to meat
Before the slices of meat are given through breadcrumbs, they are passed through flour and egg and then fried in a pan with hot oil.
10. Sauce with lumps
Pass the sauce through a sieve and separate from the lumps. To prevent this from happening again, the ingredients must be added gradually, stirring constantly and not at high temperatures.
Cauliflower au gratin in the oven
Today we make a recipe for cauliflower au gratin in the oven, a recipe that in my early days in the kitchen was a luxury.
Nowadays we make these delicacies less and less, although they are very good, consistent and good-looking. The preparation is very simple with few ingredients and available to all, and success is guaranteed because you can not fail, especially if you follow every step of the recipe.
We like it so much that we do it quite often and as times have changed and in the market you can find fresh vegetables and fruits all year round, you no longer have to wait for the season to enjoy a tasty cauliflower ready in half the clock.
What do we like so much about her ?! The fact that it has a crunchy crust, creamy interior and slightly crunchy cauliflower bouquets, this combination of textures is great!
Stay tuned for the list of ingredients, but also how to prepare to get the most delicious cauliflower au gratin.
For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.
Or on the Facebook page, click on the photo.
- 1 piece of cauliflower of 1-1.2 kg
- 60 g butter with 82% fat plus 10 g for greased tray
- 40 g white flour
- 500 ml of milk with 3.4% fat
- 200 g of cheese
- Salt and pepper to taste
- 2 tablespoons breadcrumbs
Method of preparation:
Preheat the oven to 180 degrees Celsius.
Wallpaper an oven tray with butter and breadcrumbs.
We put the cheese on the large grater
We clean the cauliflower, wash it and unwrap it in the right bunches.
Put a pot of water and salt to boil to scald the cauliflower.
In another pot on the right heat, put the butter with the flour and mix them.
Add the milk and mix in one until it thickens, turn off the heat and taste with salt and pepper.
When the water boils, add the cauliflower bunches and boil them for 5 minutes, no more, because they will cook in the oven. Do not boil the cauliflower until the sauce is done.
Using a whisk, remove the bouquets directly into the bechamel sauce.
Add half of the total amount of cheese, mix and pour into the pan.
Sprinkle with the remaining cheese and bake for 30-35 minutes or until lightly browned.
JLo with Alex, Ben with Ana and split roads
After 4 years together and on the eve of their wedding, JLo and Alex Rodriguez confirmed their separation this month. In just a few weeks, they seemed to be fighting rumors of separation.
Now they have decided to go their separate ways and insist that they are "better than friends."
In a joint statement, they said of their decision: “We have realized that we are better friends and we look forward to staying that way. We will continue to work together. Let's support each other in our joint business and projects. We want the best for each other and for each other's children. "
(Photo by Kevin Mazur / WireImage)
At the time of the first statements and press articles, it was revealed that Lopez and Rodriguez were focusing on their children & # 8211 twins Jennifer, Emme, 13 years old, daughters of Max and Alex, Natasha, 16 years old, and Ella, 12 years old .
As for Ben Affleck, he broke up with his girlfriend Ana de Armas, aged 33, earlier this year, after a year of relationship. The actor suffered enormously after being abandoned and led a chaotic life. It seems that his ex-wife with whom he has three children took him out of depression. Ben has been married to Jennifer Garner for 10 years and they still continue to be friends, just as Jlo is with Marc Anthony.
50 recipes and many memories. I invite you behind the scenes of the Penny Market project.
Dear ones, it's been a year since I offer you a weekly recipe cooked together with those from Penny Market. We gathered over 50 dishes and a lot of memories. (You can find the networks all HERE). What I want you to know is that I tried to come up with as many different ideas as possible, to satisfy all tastes. From cakes, meatballs or lamb leg in the oven, to ravioli, cake with grapes and poultry milk or turkey nuggets. The recipes you will find here can be an inspiration depending on the season and I think that each of you will discover something to your liking. So, whenever you run out of ideas in the kitchen or want to try something new, come here, run to the Penny Market for ingredients and get to work. I am convinced that the photos and videos will make you want to cook!
Apart from the cooking part, this whole project brought me a lot of friends. I would like to be able to take you with me to the filming, to see what comes out there. The director is amazed at each recipe by how happy I am when the food comes out. He always tells me that I have the joy of a child. Is right. Sunt atât de încântat de fiecare dată când termin un preparat, de parca ar fi prima oară când mă apuc de gătit. Ei bine, bucuria asta sper sa nu mi-o pierd niciodată, pentru că ea generează plăcerea de a face și mai multe lucruri. Trebuie să știți că niciodată nu pregătesc o singură porție, ci mai multe, să ajungă pentru toată echipa. La finalul unei zile de filmare, se fac întotdeauna topuri. Pentru că se întâmplă să gătesc mai multe rețete într-o zi, există întotdeauna una care e căștigătoare. Mă bucur mult atunci când oamenii cu care filmez vin la mine și îmi spun că au încercat și ei rețeta acasă, că au gătit pentru familie și prieteni. S-a întâmplat de multe ori să merg cu gândul de a face un preparat și atunci când am văzut ingredientele să îmi vină o altă idee. Perioada asta a m-a motivat și m-a făcut să fiu mai creativ. Ideile îți vin muncind, nu degeaba se spune că pofta vine mâncând!
Și, pentru că nu vă pot lua pe toți cu mine, v-am pregătit un video cu ce se întâmplă în spatele camerelor de filmat.
Nadia Comăneci, nostalgică la vremurile de odinioară. Imaginea de colecție postată de sportivă
Nadia Comăneci a devenit nostalgică la vremurile de odinioară, cele de glorie în care era pe culmile succesului mulțumită gimnasticii. Cu această ocazie fosta sportivă le-a arătat tuturor o imagine de colecție de când participa la concursuri.
Cea mai medaliată sportivă a României din istoria Jocurilor Olimpice a publicat pe rețelele de socializare o imagine de când era mică și câștiga premii pe bandă rulantă. Vedeta are în palmares foarte multe medalii obținute la competițiile sportive.
Fotografia postată de gimnastă a ajuns imediat la inimile fanilor, care au apreciat-o în număr foarte mare. Poza cu Nada Comăneci a strâns peste 5.100 de aprecieri și foarte multe comentarii, chiar și din partea unor vedete autohtone.
Având ca sursă de inspirație expoziția „Rețete culinare. O încercare de istorie gastronomică”, organizată de Arhivele Naționale ale României în colaborare cu Biblioteca Academiei Române în 2011, Mesele de odinioară. De la Palatul Regal la Târgul Moșilor, volum realizat de Ana Iorga și Filip-Lucian Iorga, este o frumoasă inițiere în istoria vechilor moravuri românești, ce adună în paginile sale atât texte frumoase și pitorești, cât și imagini asemenea.
Salvând de la uitare imagini de arhivă și texte culese din cărți cunoscute și mai puțin cunoscute, volumul deschide o fereastră către un trecut reconstruit din frânturi, ceea ce-l face cu atât mai interesant. După cum spune și titlul, cartea se axează pe descrierea obiceiurilor din jurul mesei și a bucătăriei românești.
„Greu de spus dacă bucătăria românească are vocație paradiziacă. Cert e că ea constituie un spațiu între două lumi, în care se întâlnesc și se combină influențe din zona balcanică (bizantino-otomană) și elemente specifice Europei Centrale, venite de la unguri și de la nemți. Ghiveciul, musacaua, pilaful și ciorbele ajung la noi din sud, alături de șerbet, cafea și delicioasele deserturi cu foi și umplutură de nuci (baclavaua, cataiful și sairlia). Mâncărurile cu carne de porc și anumite preparate din carne – cum sunt salamul și șunca – cartofii și preparatele cu varză dulce și murată ajung la noi din Europa Centrală” (Cazacu, Studiu introductiv to O lume într-o carte de bucate: manuscris din epoca brâncovenească)
Dincolo de obiceiuri, sunt scoase la lumină rețete vechi, uneori cu nume amuzante, alteori de-a dreptul de neimaginat – șerbet de nufăr, sirop de toporași, ciulama de melci (!), tocăniță de porumbel, supă pisată (?), bou de modă (??), hulubi în papiloturi, limbă cu sos de sardele, babe opărite, buciume prăjite în unt, lapte zburat (?!) sau bulionul („băutură imperială de la curtea Mariei Tereza, servită la marile ospețe, despre care legenda spune că putea conține până la 30 de ingrediente: de la morcovi până la felurite tipuri de carne, cum ar fi rața sălbatică sau alte feluri de vînat”) meserii uitate – șocolatierii, sacagii, vânzătorii de zarzavaturi care veneau la poarta casei scutindu-le pe gospodine de a se deplasa până la piață, cafegii, rahagii, iaurtierii, vânzătorii de bragă sau cvas, înghețățarii, plăcintarii (într-o celebră scrisoare din 1847 Constantin Negruzzi deplânge deja felul în care adevăratele plăcinte și-au pierdut valoarea și „plăcintarul poezia lui”, „omorât” de civilizație) balurile organizate la Palat în Vechiul Regat (unul pe 1 ianuarie și unul în februarie), dar și oferite de vechile familii boierești (Șuțu, Știrbey, Bibescu) cele mai celebre saloane bucureștene – salonul doamnei Oteteleșanu („un pașaport către lumea bună”) și cel al principesei Irina Grigore Șuțu (ținut în Palatul Șuțu de la Universitate) restaurante, berării, cafenele și cofetării, unele rămase celebre în memoria colectivă, altele îngropate în negura uitării – Terasa Oteteleșanu, Caru´ cu bere, rafinatul restaurant al Hotelului Hugues (un exemplu de meniu servit la o masă: stridii, icre negre, bulion, coaste de berbec cu sos Béarnaise, tocăniță de potârniche, clapon cu trufe, țelină, sparanghel, prăjuturi, vinuri și șampanie), cârciuma „La ochiul lui Dumnezeu”, unde studenții puteau mânca pe săturate cu 40 de bani, iaurgeria bulgarului Hagi Stanof de pe bulevardul Regina Elisabeta, celebrul Han al lui Manuc, Hotelul Gabroveni, berăria Gambrinus sau, cum am putea uita?, Casa Capșa.
Aflăm cum George Enescu rămânea mereu flămând după o cină la familia Regală (fiind cel mai tânăr, era servit ultimul, și, până ajungea mâncarea la el, Carol I, care mânca frugal și repede, termina deja, iar farfuriile tuturor invitaților erau degrabă luate din față, că bomboanele rusești cu fragi erau cele mai îndrăgite dulciuri ale Reginei Maria, dar găsim și câteva imagini pline de un înduioșător pitoresc ale Târgului Moșilor, sărbătoare populară organizată pe locul Oborului bucureștean de acum, plin de atracții din care vizitatorii erau invitați „să guste cu privirea” și care aduna tarabe pline de dulciuri peste care se plimbau în voie muștele (vată de zahăr, turtă dulce, acadele sau „gogoși înfuriate”), comédii și lume pestriță și gălăgioasă (vestiții călușari, tarafuri lăutărești, târgoveți și țărani veniți să se distreze).
Volumul dedică un capitol întreg meniurilor de la mesele regale, din familiile boierești sau mic-burgheze recuperate din jurnale și cărți de amintiri (cum ar fi Jurnalul Reginei Maria sau amintirile lui Radu Rossetii, Alexandru Paleologu, Zoe Cămărășescu, Constantin Bălăceanu-Stolnici ș.a.) și chiar din literatură (proaspăt-îmbogățitul Dinu Păturică se dovedește a fi un gurmand la fel de rafinat precum se povestește că ar fi fost și Nicolae Filimon).
„Lui Filimon îi plăcea traiul bun amicii săi îl porecliseră mălai mare, fiindcă mânca bine. Când vorbea de bucate, i se umplea gura (…)
Îi plăcea cu deosebire ciorba de știucă fiartă în zeamă de varză acră cu hrean, iacniile și plachiile, crap umplut cu stafide, curcan cu varză umplut cu castane și purcel fript, dacă era întreg.
Când era la câte un ziafet, își sufleca mânecile, și iată cum frigea mielul: îl înjunghia, îl spinteca, îi scotea pântecele, îl cosea la loc și-l acoperea cu pielea, după aceea îl băga într-o groapă plină de jeratec cu curpeni de viță-sălbatecă, unde-l lăsa până când pocnea ca un tun atunci îl scotea, îl învălea într-o pânză și-l ungea c-un fel de salță inventată de dânsul, făcută cu un vin amestecat cu usturoi pisat și cu băcănii, cu lămâie și cu sare, și te poftea la masă fără cuțit și fără furculiță, ș-apoi să nu-ți fi lins degetele. Nici repauzatul Homer, bucătarul-bucătarilor, nu știa să dea o friptură mai bună.” (Ghica, Scrisori către Vasile Alecsandri)
Documentarea istorică este presărată de mici bucățele de viață recuperate din cronici și tomuri prăfuite, printre care câteva mi s-au părut de-a dreptul… delicioase: povestea bucătarului Iordache Țiganul, bucătarul familiei Miclescu de la moșia Șerbești care, la nunta stăpânului său face un tort în care pune, pe lângă ingredientele obișnuite toate amintirile și iubirea sa pentru el („Înveșmântat în straie albe ca spuma laptelui, cu boneta în formă de cozonac moldovenesc pe o ureche, oficia trăgând câte o dușcă din plosca de tescovină ce o purta atârnată de brâu, zicând cu ifos viersul pătimaș al unui cântec de lume”) sau istorioara amuzantă a ofițerului Constantin Rosetti-Bălănescu despre cum a vânat și apoi a încercat (în zadar) să-și frigă singur o rață sălbatică („Ați jumulit Dvs. vreodată rață sălbatecă? Dacă nu, nici să nu încercați mai bine spargeți pietre la marginea drumului. E o grozavă meserie – și îngrozitor de tristă”).
Deși cu un evident accent pe mesele din rândul nobilimii sau ale burgheziei (poate pentru că există mult mai mult material istoric pe tema asta), pe lângă documentare și minunatele imagini de arhivă pe care le pune la dispoziția cititorului, cartea mai are și un alt merit, destul de important, mi se pare mie, și anume faptul că-ți face poftă să citești și mai mult despre moravurile de altădată, să cotrobăi și mai adânc în cronici și amintiri pentru a scoate la suprafață oameni și obiceiuri, trăiri și existențe care, adunate pe un petic de hârtie, reușesc un mic miracol: să lege oameni care au fost și oameni care sunt, dincolo de anii care au trecut, de distrugeri și de uitare.
„Zoe Cămărășescu, descendentă a familiilor boierești Bengescu și Rosetti, își amintește de sacagii, de bragagii și de oltenii care purtau «coșuri acoperite cu o rețea, sub care se zbăteau niște pui de toate culorile, slabi și jumuliți» sau «doi miei legănați de câte un capăt al bățului ținut pe umăr» și care strigau «pui, pui-i-i, hai la pui» sau «miel, miel-u».”
Mesele de odinioară este o carte de început, o carte care deschide o fereastră către trecut, o carte pe care, de exemplu, o poți face cadou unui copil pentru a-l face curios cu privire la lumea care a fost, deschizându-i astfel curiozitatea către lume, către istorie și către viață. După ce termini de răsfoit, de subliniat și de zâmbit privind imaginile vechi, după ce oftezi de mai multe ori pentru că volumul ți se pare prea scurt, poți trece mai departe și să-ți satisfaci curiozitatea proaspăt descoperită cu cărțile din colecția „Istorie cu blazon” a Editurii Corint.
Lansată anul trecut, colecția urmărește recuperarea istoriilor micii burghezii și a nobilimii române, vieți trecute din familii nobiliare (sau mai puțin nobiliare) mai puțin cunoscute decât alte cronici deja celebre, cum ar fi Podul Mogoșoaiei al lui Gheorghe Crutzescu, Amintirile lui Radu Rossetti sau Bucureștii de altădată ai lui Constantin Bacalbașa. Și, apropo de alte cronici, Mese de odinioară se încheie cu o bibliografie consistentă și interesantă pe care cei interesați o pot consulta.
Revenind puțin la „Istorie cu blazon”, și ca să vă fac și mai multă poftă să răsfoiți prin cronici vechi, aș vrea să închei cu un fragment din Precuvântarea lui Constantin Gane de la începutul volumului Amărâte şi vesele vieţi de jupânese şi cucoane. Boieroaice din Moldova și Țara Românească în veacurile XVI-XIX, un fragment pe care îl recitesc de fiecare dată când răsfoiesc cartea:
„Și doar au trăit și la noi ca aiurea, dacă nu dame ilustre, dar jupânese de tot felul, unele foarte cuminți, altele totuși și ele galante! Dacă aceste femei nu și-au scris Memoriile, pricina o fi că nu știau carte, iar biografii le-au lipsit, fiindcă altele erau grijile bieților noștri scribi de pe vremuri, decât de a lăsa posterității însemnări despre viețile femeilor pe care le-au cunoscut.
Pentru a le da deci de urme, trebuiește multă răbdare le găsim tupilate prin cronici și letopisețe, prin maldăre de acte vechi, catastife, zapise și izvoade. Cele mai multe din ele, când vor să se arate nouă, sunt Doamne sau Domnițe… și despre aceste am vorbit altă dată în alte cărți. Dar sunt și femei mai puțin ilustre, despre care cu greu, dar tot se mai poate spune câte ceva. De pildă, în secolul al XVI-lea despre Velica, ibovnica lui Mihai Viteazul, și despre Sima stolniceasa Buzeasca, nevasta generalului său, ale căror vieți le-am mai schițat aiurea. Iar începând cu veacul lui Vasile Lupu și Matei Basarab, documentele fiind și ele, de atunci încoace, mai numeroase, putem reconstitui, oarecum, unele vieți, sau crâmpeie de vieți, sau anumite întâmplări din acele vieți de femei moarte de demult, care merită și ele să nu fie date uitării, fiindcă, oricum, suntem doar toți os din osul lor.”
Mesele de odinioară. De la Palatul Regal la Târgul Moșilor, volum realizat de Ana Iorga și Filip-Lucian Iorga, Ed. Corint, 2015, col. „Corint Istorie”