Cook millet porridge on a fire. Field porridge recipes! Buckwheat porridge with stew
Porridge is the main food for both beginners and experienced tourists. Among the many tasty and healthy cereals, buckwheat is one of the favorites on a hike. But how to cook it "in the wild" so that it tastes good? We have chosen for you best recipes buckwheat porridge on the fire! Using them, you will be able to please your friends and relatives with your culinary art during the campaign.
How to cook porridge on a fire
Exist general rules cooking porridge on a hike. It is necessary to observe them, regardless of which cereal is used.
Buckwheat porridge on the fire
The second method of preparing "fast-cooking buckwheat" is roasting cereals. For those who know, this technology is well known. Pour the core into a dry frying pan and heat, stirring, until a light haze and a characteristic smell appear. Porridge from such grains is crumbly and fragrant. It is easy to get rid of the dust that has appeared: lifting the pan with the cooled grits, pour it a little on a clean towel. All dust will be blown away by the breeze.
You can fry cereals in advance, at home, in preparation for the campaign. Then you will have buckwheat at your disposal, which will cook in 20 minutes, even without preliminary steaming. If you pour boiling water over it and leave it in a warm place for a couple of hours (wrap it in a sleeping bag) or warm it up on a fire for 5-10 minutes, buckwheat porridge will be ready without cooking.
By the way, high-mountain rarefied air does not affect in any way. Only the quality of the fuel and the intensity of the fire can affect this. But, using prepared cereals, in any case, you can quickly cook tasty and satisfying porridge.
Well, now - the promised recipes for buckwheat porridge for the trip.
"Front" buckwheat porridge with stew
The recipe of 1941, handed down to the descendants of the front-line soldiers, - great way cook buckwheat porridge for the holiday of May 9th. This dish is the best way to create the appropriate mood in order to remember the severity of hardships and the heroism of our people.
Required for 2 servings:
- unsalted lard for frying;
- buckwheat (unground kernel) - 1 cup;
- onion - 1 medium head;
- stew (beef or pork, but without the addition of soy) - 1 can;
- salt, spices to taste.
Cooking :
Melt finely chopped lard in a cauldron. Fry the chopped onion on it. We spread the stew and fall asleep buckwheat. Stirring, fry for 3-4 minutes. Salt, pour water and cook until cooked, not forgetting to stir.
When adding salt, remember that the stew already contains a certain amount of spices.
Soldier's buckwheat porridge with black rye bread is especially good.
"Camping" buckwheat porridge with vegetables
If you are well versed in herbs, you can add finely chopped fresh herbs to such a porridge - plantain, nettle, quinoa, clover. Healing wild plants will not only give the dish a special “marching” flavor, but also significantly enrich it with vitamins and microelements, increasing nutritional value buckwheat.
Required for 10 servings:
- buckwheat - 1 kg;
- vegetable oil- 7-8 tablespoons;
- dried vegetables (pumpkin, carrot, onion, bell pepper, root celery or parsley) - 3-4 tablespoons;
- garlic - 5-6 cloves;
- water - 5 l;
- salt, spices to taste.
Cooking :
Pour vegetable oil into a heated cauldron and heat it until smoke appears. Carefully add water, salt. Then add chopped dry vegetables and washed cereals. Bring to a boil and, stirring, cook vigorously for about 20 minutes. When the water evaporates so that the porridge appears on the surface, add spices to it and chop the garlic. Stir and move away from the fire. After 10-15 minutes, "Camping" buckwheat porridge will be ready.
Buckwheat porridge with dried fruits and nuts
So rich in carbohydrates, buckwheat porridge on a hike will be especially good as a breakfast. It will immediately lift the mood and morale of your team.
Required for 2 servings:
- buckwheat - 1 glass;
- prunes and dried apricots (pitted) walnuts(peeled) - ½ cup;
- honey - 1 tbsp. a spoon;
- water - 4-5 glasses
- salt to taste.
Cooking :
We add salt to the boiled water, pour buckwheat into it, calculating the required amount of cereal for the number of people in the group. At the very end of cooking, we introduce chopped dried fruits and nuts. Immediately before serving, add honey to the hot porridge, mix thoroughly.
This recipe for buckwheat porridge can be changed by replacing honey with sweetened condensed milk.
"Complex" buckwheat porridge with rice
The cooking technology is the same as for simple cereals. The secret of its unusual taste is in a mixture of buckwheat and rice. Thanks to this combination, the nutritional value of the dish increases significantly.
Required for 2 servings:
- ½ cup buckwheat;
- ¼ cup round rice;
- 4 glasses of water;
- vegetable or butter;
- salt to taste.
Cooking :
We mix the cereals, rinse, pour into salted boiling water, cover with a lid. (If there is no lid, you need to pour more water and watch it boil especially carefully.) When it boils, we move it to the edge of the fire and leave it to languish for 10-15 minutes. When buckwheat porridge with rice is cooked correctly, the shape of the grains is preserved. Oil should be filled with ready-made porridge.
"Field" buckwheat porridge with stew
According to the principle of preparation, "Field" buckwheat porridge with stew is very similar to "Front-line". Perhaps the secret of its unforgettable taste lies in the conditions under which it is cooked and eaten. In the fresh air, with the smell of smoke from a fire, after a serious physical activity simple food tastes amazing.
Required for 10 servings:
- unground - 1 kg;
- meat stew - 4 cans;
- onion - 3 large heads;
- carrots - 3 large;
- water - 5 l;
- salt to taste.
Cooking :
In order for the dish to turn out to be truly tasty, all components must be of high quality. Especially choose your stew carefully- so that there is little fat in it, and there is no soy and water at all.
Peel the carrots and cut into strips. Cut the peeled onions into 4 parts, then into thin layers. Open the stew, remove the fat from it and melt it in a heated pot.
Fry the onion in hot fat until transparent. Add carrots and simmer until they are soft. Add stew meat. Fry with vegetables until the moisture is completely evaporated.
We fall asleep buckwheat (preferably calcined) and pour it with salted boiling water. Mix thoroughly, bring to a boil and move away from a strong flame.
We cover the pot with a lid and simmer the contents until cooked.
These are the most popular recipes for buckwheat porridge among tourists. Cooking it on a fire is not as difficult as it might seem for the first time. Try and fantasize! Remember, at home - and feel free to add milk, sausage, mushrooms, fresh vegetables and fruits, berries and nuts to it. Everything that is at your disposal can be added to buckwheat porridge and give the dish a unique taste.
Bon appetit and have a great holiday!
Field porridge is most often cooked on a fire, because it is with this method of cooking that the porridge turns out to be especially fragrant and tasty. But at home, you can cook at least delicious porridge, the main thing is to choose the right recipe. Try to cook field porridge at home according to the recipe from our website and you will definitely like the result.
List of ingredients
- water - 2-2.5 l
- meat - 300 g
- millet - 1 cup
- potatoes - 3 pcs
- onion - 150 g
- not salted fat - 150 g
- eggs - 3 pcs
- butter - 100 g
- parsley - to taste
- ground black pepper- taste
- salt - to taste
Cooking method
Wash the meat, cut into pieces and put in a cauldron. Pour cold water and heat to a boil. Boil for about 1 hour, periodically removing the foam.
Peel, wash and chop the onion. Salo cut into small cubes. Fry the onion with lard until a beautiful golden color. Here I deviated from all the rules of cooking kulesh and fried onions in butter. For the reason that my whole family unanimously declared that they would not eat porridge with lard. For me, first of all, it is important to feed loved ones. If you are a fan of fat, then be sure to use it for frying.
Peel the potatoes and cut into cubes, with a side of 1 cm. Put the potatoes in the broth and cook until half cooked. Salt to taste.
Rinse the millet thoroughly and pour over with boiling water to get rid of bitterness. Put the millet in the broth with meat and potatoes, mix and put onion with lard. Salt and cook until almost done.
Whisk the eggs in a separate bowl.
Pour the eggs into the bowl and mix well. Add chopped parsley, ground black pepper and put butter.
Stir and bring the kulesh to readiness.
Be sure to offer green onions when serving. He goes very well with this porridge.
Enjoy your meal!
Field porridge
Cut the potatoes into small pieces, put in salted water and cook until half cooked. Add washed millet and cook until tender. At the end of cooking, add eggs, salt and mix well.
Season the porridge with finely chopped fried bacon with onions, dill and parsley.
Ingredients:
millet 2 cup
potatoes 4 pcs
onion 0.5 head
salt to taste
Field porridge with stew
It is better to cook field porridge on a fire. Pour 1.5 liters of water into a cauldron, bring to a boil, then pour thoroughly washed millet into boiling water and cook, stirring over low heat. Fry finely chopped bacon in a pan (it is better to take bacon so that there is more fat than meat), add finely chopped onion and fry until golden brown, stirring constantly. Then add the fried onion and bacon to the almost ready millet. We open the stew, pour it into the field porridge, salt, add spices, finely chopped greens, let it boil and set aside. Enjoy your meal.
* millet 0.5 kg
* pork stew jar 0.5 liters
* beef stew 0.5 liters
* bacon 0.3 kg
* onion 0.2 kg
* dill and parsley
* salt, spices
Another recipe for field porridge
5 liters of water;
1.5 kg of chicken legs;
10-15 potatoes;
5 bulbs;
5 carrots;
6-10 eggs;
800 g of millet;
5 pieces. bay leaves;
7 peas of allspice;
1 bunch of dill, parsley;
salt to taste
Cooking:
1. Onions, potatoes, carrots, peel, wash, cut into cubes. Wash greens, chop. Whisk the eggs. Wash the ham, cut into pieces.
2. Boil the legs in salted water. Add onions, carrots, potatoes, peppers, bay leaves, cook for 15 minutes, add millet, salt, cook for 20 minutes. 5 minutes before readiness, add eggs, greens.
And my great-grandfather liked to make a kuleshik, though he often cooked kulesh from potatoes and millet on the stove and fried lard with onions for dressing and nothing more, during cooking he used a wooden millstone like a mixer and ground everything :).
Ingredients:
Stew - a jar (or chicken, or chicken legs, or any other meat for broth),
Millet - 2-2.5 cups,
Potatoes - 8-10 small potatoes,
Carrots (optional, I don't really like it here)
Onion - 2-3 medium onions,
Green onion - a bunch,
Greens - dill, parsley - in a bunch,
Fresh eggs - 6-8 pcs.,
Butter - a pack of 200-250g.
Cooking method:
August, summer is coming to an end. Therefore, I post another culinary masterpiece.
It has many names:
Soldier-
Polevaya - ALL IS PORRIDGE
Chumatska-
In Russia, I heard the name KULESH, call it whatever you want, my friends call it just "KASHA", we cook it when we go out into the forest.
Of course, we cook on a fire, and the dishes are an enameled bucket.
We cook the broth for about an hour, it is better to keep the fire not strong, otherwise it will boil away.
If not meat, but stew, then you can cook for 20 minutes.
We put the chopped potatoes, let them boil and become soft, (for lovers - put the chopped carrots), add well-washed millet. Cook until the millet starts to boil. Add diced (as for frying) onions. Let simmer with millet for 10 minutes.
In a pre-selected and cooled, somewhere around 0.5 l, stir the eggs in the broth, pour in, stirring into the porridge. In general, you need to stir more often, from the moment we add millet, so that it does not burn. Salt to taste.
Pour a glass of vodka, add chopped greens and finely chopped green onions, mix and simmer in a bucket.
Remove the porridge from the heat and let it cool for 15-20 minutes and recover.
Before serving, it is better to mix the porridge again until smooth and you can add a pack of butter.
If you did everything right, it will turn out thick enough and at the same time not so that the spoon is worth it.
We always cook porridge before barbecues. We take half the meat for kebabs, otherwise you can burst !!!
Porridge is also good because when it cools down, it only becomes tastier !!!
Good luck with your picnics and hikes!!!
Summer is a fertile time for picnics and hiking. What are the traditional dishes in nature? Of course, the first thing we remember is barbecue. It is convenient to take a variety of sandwiches with you for a walk, the variations of which are huge. But there is another dish that is inseparable from tourist customs and gatherings by the fire. This is porridge on the fire. How to cook it from different cereals, the site will tell today. Whether you are organizing a picnic in nature or a long hike, our recipes and tips will certainly come in handy!
A variety of cereals are the basis of nutrition on hikes.
How to cook porridge on a fire so that it is tasty
First, let's reveal a few secrets common to all camping cereals. By following these rules, you can always cook porridge on a fire quickly and tasty.
What kind of porridge on the fire is healthier
Some people like rice, others like buckwheat, others like oatmeal. It has long been known that arguing about tastes is an empty exercise .. We will put it simply: on a one-day trip, take the cereal that you most like. And on a long hike, you need a varied diet, so cereals should be on the menu different.
In the table, we presented data on the most popular cereals - energy value and nutrient content:
Groats | Proteins, % | Fats, % | Carbohydrates, % | Energy value, kcal |
Manka | 10,3 | 1 | 70,6 | 333 |
Oatmeal | 12,3 | 6,1 | 59,5 | 342 |
Hercules | 12,3 | 6,2 | 61,8 | 352 |
Rice | 7 | 1 | 74 | 333 |
Buckwheat (core) | 12,6 | 3,3 | 57,1 | 308 |
barley | 10 | 1,3 | 65,4 | 313 |
Millet | 11,5 | 3,3 | 66,5 | 342 |
corn | 8,3 | 1,2 | 71 | 328 |
Pearl barley | 9,3 | 1,1 | 73,7 | 323 |
As a rule, for breakfast, porridge on a fire is cooked sweet, milky, with the addition of sugar or honey, dried fruits or nuts. The high content of carbohydrates in a sweet dish gives a boost of energy for a long time, which is very important before the day transition. In this version, almost all cereals are familiar, perhaps, except for pearl barley.
For dinner, nutritious porridge with meat additives is preferable - stew, lard, sausage. Protein replenishes the energy expended during the daytime transition, helps to strengthen muscle tissue. Vegetables (onions, carrots, tomatoes, Bell pepper), herbs and spices.
Thus, it turns out that any porridge is useful. It is only important to choose it correctly, in accordance with the moment and purpose.
In a short trip, they cook their favorite porridge, in a long trip - different ones.
Campfire porridge recipes
The selection we have proposed can become a base for you. Having mastered their preparation, you can vary the components and proportions at your discretion in order to prepare an author's dish that will become your personal culinary and camping masterpiece.
Naturally, in addition to products, you will need suitable utensils. Porridge is best prepared on a fire in a cauldron - such a boiler is convenient for camp cooking in every respect. But, of course, both a classic pot and an aluminum pan can be used, which can actually be hung over a fire (or placed on a barbecue grill).
Milk semolina porridge on the fire
To cook classic semolina porridge on a fire, you need to be a true virtuoso. After all, it is worth relaxing your attention just a little bit - and the insidious porridge will certainly burn! Therefore, be prepared to concentrate and renounce everything around you while it is cooking.
Ingredients:
- Semolina - 500 gr.;
- water - 3.5 liters;
- condensed milk - 1 can (400 gr.);
- salt - to taste;
- butter - 2 tbsp.
Cooking:
Only in the case of semolina, milk is added to the water immediately, and then cereals are poured into it.
- So, pour water into a pot suspended over a fire and dissolve in it, stirring constantly, half a can of condensed milk. Salt to taste. Bring to a boil.
- Slowly and without stopping stirring, pour semolina into the boiling liquid.
- Without being distracted anywhere and without ceasing to stir intensively, we wait for the porridge to thicken. With a strong boil, it is better to move the pot away from the fire so that the semolina does not burn.
- In the thickened porridge, add butter, the remaining condensed milk, optionally - more sugar. Stir, remove from heat and let it brew for 3-5 minutes.
Remember: when cooking at the stake semolina, most importantly - constantly stir it! This is important so that the dish does not burn, and so that there are no lumps in it. However, there is a little trick that the most thoughtful cooks use:
- After the semolina is poured into boiling milk, it is boiled for 2-3 minutes, carefully stirring. Then the pot is removed from the fire, wrapped in something warm and left for 20 minutes. During this time, the porridge will infuse and “reach”, without losing any of its taste and nutritional value.
Semolina porridge with stew
This unusual dish is sure to arouse the interest of many. Believe me, the taste is worth trying to cook it. In nature, on a bright sunny day, semolina porridge cooked on a fire, and even with stew, will seem surprisingly tasty to you.
Ingredients:
- Water - 3 liters;
- semolina - 400 gr.;
- onion turnip - 8 medium heads;
- eggs - 8 pcs.;
- stew (beef or pork) - about 1 kg (see the weight of the cans)
The stew can be replaced with salted brisket, it will need only 500 gr.
- Salt, spices - to taste.
Cooking:
- Eggs are boiled separately, hard-boiled, left aside.
- Fat from the stew or finely chopped bacon is laid out in a pot and heated.
- In the resulting fat, chopped onion is fried until golden brown.
- If the porridge is cooked with stew, meat is added at this stage.
- Gradually, semolina is added to the same fat and meat fried to a golden brown. Stir all the time until all the liquid is absorbed.
- Add hot and already salted water, stir all the ingredients until smooth, cover with a lid and leave to reach, wrapped in something warm, for 15-20 minutes.
- Before serving, finely chopped eggs are mixed into the semolina.
Ketchup can be added to each serving individually, soy sauce, grated cheese or other dressings.
An excellent addition to sweet porridge are berries and fruits.
Herculean milk porridge on the fire
Hercules has one clear advantage over other cereals - flakes cook much faster than unprocessed grains. At the same time, oatmeal is very nutritious and healthy.
Ingredients:
- Hercules - 800 gr.;
- water - 4 liters;
- condensed milk - 400 gr. (1 bank);
- salt and sugar - to taste;
- butter or ghee - to taste.
Cooking:
- Pour water into the boiler and bring to a boil, salt.
- Pour in the flakes and, stirring vigorously, cook until tender.
- At the very end of cooking, add condensed milk, stir thoroughly and bring to a boil again, then immediately remove from heat.
- At the same stage, you can add raisins or dried fruits (dried apricots, prunes, apples) to the porridge.
- It is advisable to wrap the pot covered with a lid warm and leave to infuse for about 5 minutes.
When serving, you can add berries, fresh fruits, nuts to the porridge.
Millet porridge at the stake (kulesh)
The word “kulesh” itself is of Hungarian origin and means “millet, millet”. In modern cooking, it is known as an old Cossack dish, cooked by soldiers on campaigns. Flavored with bacon, seasoned with onions, millet porridge on a fire is cooked quickly enough, it turns out nutritious and very tasty. Depending on the availability of products, potatoes, peas, oatmeal, and other components could be added to millet. Boiled thinner - you get a stew, more abruptly - porridge. So and so the Cossack will be full and cheerful.
Today, tourists and fishermen cook kulesh from different cereals, using either buckwheat, barley, or wheat. But its classic version is still precisely millet (millet).
Ingredients:
- Millet - a little less than half the volume in which porridge will be cooked;
- lard (the best option is undercuts);
- onion;
- stew;
- butter;
- salt.
Cooking:
- We wash the millet groats well, pour boiling water 2 fingers above the level of the groats and leave to steam near the fire or wrap it warmly.
- In a separate container, fry finely chopped lard until cracklings appear.
- Add chopped onion to the lard, fry until golden brown.
- We combine the frying with millet, add the stew, salt to taste.
- Bring the porridge to a boil, then remove from heat.
- It remains to add oil and let the porridge brew in a covered bowl for 15-20 minutes. Such porridge, with the aroma of smoke from a fire, is eaten with pleasure even by those who usually do not like millet.
If available and desired, you can add chopped paprika, coarsely grated carrots, greens to the kulesh. Bringing its own note into the overall melody, each component will give the dish original shades, make it unique.
"Frontline" buckwheat porridge at the stake
Buckwheat porridge with stew, cooked on a fire according to the 1941 recipe, is an excellent option for a hot dish for a May 9 picnic. Treating ourselves with such porridge, it is worth remembering our grandfathers and great-grandfathers who defended the country from the invaders.
Ingredients:
- Buckwheat - 1 kg;
- onions - 4 heads of medium size or 2 large;
- stew (the main selection criterion is the absence of soy) - 4 cans;
- salt, spices, herbs to taste;
- fresh lard for frying - about 300 gr.
Cooking:
- Finely chop the salo and throw it into a cauldron fixed over the fire. Melt until golden cracklings appear.
- We throw an onion chopped arbitrarily to the fat.
- When the onion is browned, put the stew in the cauldron and then pour in the buckwheat. Stirring, fry all the ingredients for 3-5 minutes.
- Salt to taste (remember that the stew already has some salt and spices).
- Fill with water so that the cereal is covered by about 2 fingers.
- Cook, stirring occasionally, until the porridge is fully cooked.
At the stake, buckwheat turns out fragrant, very special. Before serving, sprinkle it with fresh herbs, add rye bread (for example, "Borodinsky") - and you will feel the same field spirit that brings soldiers so close.
The famous soldier's porridge is an ideal dish for the May 9 holiday.
Barley "field" porridge at the stake
Most of us underestimate pearl barley, practically not using it. However, cooked on a fire, it turns out surprisingly tasty. In addition, as can be seen from the table, pearl barley is a clear leader in terms of carbohydrate content. This means that he restores strength extremely quickly, which is what is required in the campaign.
Ingredients:
- Barley - 800 gr.;
- stew - 2 cans of 525 gr.;
- garlic - 3-4 cloves;
- onion - 1 large head;
- carrots - 2 medium size;
- butter - so much so as not to spoil the porridge.
Cooking:
- Put the thoroughly washed barley on a dry frying pan and fry until golden brown. This procedure, on the one hand, reduces the cooking time (the same can be done with buckwheat and rice, oatmeal and wheat groats), and on the other hand, it reveals the aroma of porridge more fully.
- Pour the prepared cereal into a cauldron, pour cold water (3-4 liters) and leave on fire, covered with a lid.
- While the porridge comes to a boil, fry the stew, chopped garlic, carrots, onions, and spices in a pan.
- We combine the finished frying with porridge, mix evenly and leave it to “reach” a little away from the fire.
When the liquid has completely evaporated, add the butter and the dish can be served almost immediately.
Milk rice porridge on the fire
Actually, rice with milk is cooked on a hike in the same way as millet or oatmeal. Usually, at the end of cooking, raisins, fresh berries, dried apricots, and prunes are added to it. Rice goes very well with honey.
For a hike, it is better to choose round-grain rice - it boils faster. Steamed rice is also good - it is exceptionally easy to cook.
Ingredients:
Rice - 1 kg;
water - 2.5-3 l;
salt to taste;
condensed milk - 1 can (400 gr.);
butter.
Cooking:
In conclusion, we emphasize that in all cases, instead of condensed milk, concentrated milk powder mixed with sugar can be used. Of course, dry ingredients in a campaign are much more convenient to carry than flowing, liquid ones. Powdered milk is simply diluted in a separate container (for example, a mug), sweetened to taste and poured into porridge at the end of cooking.
The recipes for porridge on the fire, presented in our selection, will help you to pleasantly diversify the picnic menu and organize a varied and tasty meal on a hike. Cozy Kitchen wishes you a pleasant and healthy holiday!
He cooked chumak kulesh in the steppe. But somehow turned around
deftly, touched the cauldron and overturned it. And then he says:
- That's damn cramped - nowhere to turn around.
Kulesh (millet porridge) on the fire
(original photo recipe)
Kulesh, like any other porridge, is cooked on an open fire, unlike, for example, barbecue, when you have to wait until the firewood turns into coals. Therefore, as soon as the firewood has flared up, do not waste time, hang the pot over the fire and start cooking the ancient Slavic dish - kulesh! Moreover, we offer you an old recipe for this dish, without the current ingredients of civilization: eggs, stew or other additives.
For three servings we need:
two liter pot
4 medium potatoes
2 medium onions
1 medium carrot
0.5 cup millet
200 g fresh or salted lard
70 - 100 g butter
greens: dill, parsley, green onion
salt
ground black pepper - to taste
At the bottom of the pot we put the bacon cut into cubes, fry it a little and add finely chopped onions and carrots for sauteing.
For 5-7 minutes, making sure that the fire is even, fry the lard and fry the onions and carrots.
While the fat is frying, you can peel the potatoes and cut them into cubes. Pour two thirds of the water into the boiler and wait until the water boils.
Throw potatoes into the broth and boil it for 5-7 minutes, and only after that add millet.
When the cereal is cooked, put the butter and mix until smooth.
Add chopped herbs, salt, pepper and mix again.
Kulesh is ready.
Salo is a universal product. It is difficult only to serve it for dessert and a Muslim. And in other cases -
don't guess.
This is the size of the onion mode.
The fire is not as easy to regulate as on a kitchen burner.
Salo gives all of himself to the kulesh, without a trace.
A young potato shyly hides behind a green onion (just a beautiful photo: "Young-green").
Chopped potatoes are in a hurry to join the rest of the ingredients in the cauldron.
Cooking outdoors requires some skill.
Spices - where without them ?!
Suddenly, out of nowhere, a barbecue came to us!
And here the green onion has found its "crown" place in our boiler.
- a children's joke about a picnic for the road:
Mom says to her little daughter at a picnic:
- If you do not eat kulesh, I will take you to the thick of the forest to Baba Yaga!
- Mommy, - the daughter answers, - why do you think that Baba Yaga will eat it ?!
And here I will wait for your comments
to original recipe cooking millet porridge on a fire:
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