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"La Casa de la Magdalena" (1977), "Essays of Resistance" (1991), "El destino de Norte América", de José Carlos Mariátegui. En narrativa ha escrito la novela "Secreto de desamor", Rentería Editores, Lima 2007, "Mufida, La angolesa", Altazor Editores, Lima, 2011; "Mujeres malas Mujeres buenas", (2013) vicio perfecto vicio perpetuo, poesía. Algunos ensayos, notas periodísticas y cuentos del autor aparecen en diversos medios virtuales.
Jorge Aliaga es peruano-escocés y vive entre el Perú y Escocia.
email address:
jorgealiagacacho@hotmail.co.uk
https://en.m.wikipedia.org/wiki/Jorge_Aliaga_Cacho
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14 de agosto de 2022

On this day: The Orthodox Church celebrates Honey Spas.

Por Stepan Ivanov.

 Honey Spas comes from the tradition of collecting honeycomb during the summer.

Honey Spas comes from the tradition of collecting honeycomb during the summer.

Igor Podgornyi/RIA Novos
The date marks the beginning of the Dormition fast Honey Spas is the Orthodox holiday of the first day of the Dormition fasting, which ends on August 27. Russia started celebrating this holiday in the 15th century. The name Honey Spas come from the tradition of collecting honeycomb during the summer. Peasants also brought seeds and vegetables to the church, the first fruits of their summer toil in the field.
“Get your sleigh ready in summer and your cart in winter,” is a famous Russian proverb that means it’s necessary to stock up ahead of the cold months. Today's highlighted salad made of zucchini, carrots and peppers is a perfect example of this. And it's also a spicy flavorful vegan snack that can be eaten immediately.
I remember how when I was a child, the zucchini crop was so plentiful that it was impossible to eat it in a season. So, my grandmother and my mother made a salad with all the zucchini grown in their garden. These vegetables do not have a strong taste and smell, but other vegetables can improve them. Carrots are added to the salad for sweetness, tomatoes for colour, and peppers for a spicy flavour. I still remember the smell coming from the kitchen when the canning season started. We always got a bowl for dinner of leftovers that didn't fit in the cans. Fresh and rather warm, I love this salad just as much as I love canned salad. That's why I'm making it now for dinner. The most delicious thing is to serve it with potatoes, whether mashed or boiled. Or keep it for winter. Ingredients for 10 servings, or a 0.8 g jar:

MulinoMedium zucchini - 2 pcs
Sweet bell pepper - 2 pcs
Carrot - 1 pc
Onion - 1 pc
Tomatoes in their own juice - 500 ml
Garlic - 4 cloves
Parsley - bunch
Salt (not iodized) - 2 tsp/ to taste
Sugar - 1 tbsp
Black pepper to taste
Vinegar 9% - 2 tbsp
Sunflower oil for frying

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