Article in English: Place the nuts in a non-permeable glass or plastic container. Make sure that the seal is odor-tight when you place the lid on. The container itself must also be both clean and free of moisture.  Since you will be freezing the nuts as you store them, you do not need to do any preliminary freezing to kill off any insect eggs or larvae. Plastic bags are an acceptable storage medium, but hard plastic or glass containers are better choices. Bags are permeable, so odors can still find their way inside, thereby tainting the taste and quality of the nuts. Place your container in a freezer set to 0 degrees Fahrenheit (-18 degrees Celsius) or below. Using this storage method, most nuts will stay fresh for one to two years. Some varieties may last longer.  Almonds and chestnuts will usually stay fresh in the freezer for at least one year. Pecans and walnuts can be stored for two years, and pistachios usually last for as many as three years. These time periods apply to nuts stored in their shells as well as nuts that have been shelled before storage. Both heat and light can make nuts go rancid at a much faster pace. Storing nuts in the freezer reduces exposure to both factors, making this the best possible method for long term storage.

Summary in Russian:

Плотно упакуйте орехи в герметичные контейнеры. Замораживайте от одного до трех лет.


Article in English: Place the olive oil and butter in a nonstick pan over medium-high heat. The butter should melt slowly. If it sizzles, turn down the heat a little. As soon as you see the butter begin to smoke, your pan is ready for the scallops. You could also use a stainless steel or cast iron skillet. Your pan should be large enough to hold all of your scallops in a single layer. Extra space will also help excess moisture cook off. Place the scallops in the pan starting at the edge and working in a circle. Make sure that you give them a little room when you place them in the pan. Avoid moving them once you've set them in the pan.  Starting with the scallops in the edge of the pan will help them cook evenly since the scallops closer to the pan will cook faster. If you run out of room in your pan, simply pan fry the scallops in two batches. Let the scallops pan fry over medium-high heat for 1 1/2 minutes. Do not turn them or move them around while they're cooking or they won't sear properly. After 1 1/2 minutes, use tongs to gently flip them over and cook for another 1 1/2 minutes undisturbed. You don't need to check the scallops for browning while they're cooking. Checking frequently can actually prevent them from developing a golden brown crust. After a total of 3 minutes cooking time, your scallops should be done. They should have about 1/4 inch of crust on both sides and be opaque in the center. Serve them immediately with the rest of your meal (like salad greens or pasta). If you hold the scallops on low heat while you prepare the rest of your meal, they can become tough and rubbery. This is why it's important to have other parts of your meal prepared and ready to serve.

Summary in Russian:

Разогрейте сливочное и оливковое масло. Выложите гребешков на сковороду. Обжарьте гребешков с обеих сторон. Снимите сковороду с огня и сервируйте гребешков.


Article in English: Place the onion, garlic and the serrano chiles on a clean, dry cutting surface. Peel and quarter 1 onion, split 4 chiles in half down the center saving the seeds, and smash 4 garlic cloves with the flat side of a chef's knife. Set the vegetables aside while you prepare the pork shoulder. Use a sharp knife to cut the shoulder into strips approximately 2 inches (5.1 cm) in length and 1 inch (2.5 cm) wide. Don't remove the fat; during the cooking process, it melts with the meat and causes it to be deliciously tender. If you'd prefer to cook the pork shoulder whole, that's fine too. Skip this step and follow the rest of the instructions using the entire piece of pork. Place the pieces in a bowl and pour the spices over them. Use tongs or your hands to toss the pork pieces with the spices until they're completely coated. Add a liberal amount of salt and pepper and toss to coat.  You can get creative with the spices in this recipe. If you like your meat extra spicy, add 1/2 teaspoon of cayenne pepper. Don't skimp with the salt; you can add up to 2 teaspoons.

Summary in Russian:

Подготовьте лук, чеснок и чили. Нарежьте свиную лопатку. Обваляйте кусочки свинины в специях.


Article in English: Place the pan on the stove and turn the heat to medium high. Add enough oil to rise up the sides of the frying pan by about 1/4 - 1/2 inch (.6 - 1.3 cm). Let the oil heat up completely. To test whether it's ready for the hot dogs, drop a crumb of bread into the hot oil. If it immediately starts sizzling and sputtering, the oil is ready. They're delicious with fried peppers and onions, mixed into macaroni and cheese, or on their own with some ketchup and mustard.

Summary in Russian:

Положите сковороду на газ и налейте в нее масла. Подавайте.


Article in English: Place the pan on the stove, and turn the burner on high. Let the pan heat up on its own before you put the burgers in. You can splash a little water in to see if it's ready. If the water instantly sizzles, the pan is likely hot enough. You can also use a griddle pan or another type of skillet, but a cast iron skillet helps sear the crust.

Summary in Russian:

Хорошо разогрейте чугунную сковороду.


Article in English: Place the pan on your stove top. Add 1 tablespoon (15 ml) of cornstarch to the milk and stir until the ingredients are well-combined. Before you let your kids play with (and eat) it, let it cool down completely. The slime may stain surfaces, so make sure it's kept away from anything that stains easily or that you want to keep unstained, especially light colored objects.

Summary in Russian:

Перелейте банку сгущенного молока в кастрюлю. Дайте лизуну остыть.


Article in English: Place the pan or skillet you will be using to cook the pizza over medium high heat. Add a teaspoon or so (about 4.92 ml) of cooking oil and swirl so that the cooking oil coats the bottom of the pan. You can also use two equal sized pans if you want to cook both pizzas at the same time. Other than a skillet, you can also make stovetop pizza using a tawa, a thin metal pan common throughout parts of Asia. Once the pan has heated, carefully drop one pizza dough circle into the pan and cook for about 1 minute until you see bubbles forming on the dough and the edges getting slightly golden. If the bubbles are large, you can deflate them by poking them with a spatula. You also can keep them if you wish; they will turn crispy when fully cooked. After the one minute of cooking is up, flip the dough circle over using a spatula. Then spread half the pizza sauce over the dough except for the outer two inches (5 cm) or so, as this will be the crust. Sprinkle on half the cheese and add half the pizza toppings. After you have added all the pizza toppings, place the lid on top of the pan or skillet you are using and turn the heat down to medium. Covering the pan traps the heat so that the cheese can melt and the toppings can cook. Leave the pan or skillet covered for 4-5 minutes. After the five minutes are up, take the lid off the pan. If the cheese has melted and the bottom of the pizza looks golden brown, the pizza should be done. If not, replace the lid back on the pan and check every minute or so until the pizza is ready. Once the pizza is ready, use a spatula to take it out of the pan and place it on a cutting board to cool. In the meantime, make another small pizza using the other dough circle. Once both pizzas are cooked and have cooled enough to eat, slice and enjoy your pan made pizza!

Summary in Russian:

Нагрейте большую сковороду. Поджарьте тесто с одной стороны. Переверните тесто. Накройте сковороду и убавьте огонь. Готовьте в течение 4–5 минут. Поместите пиццу на разделочную доску и остудите.


Article in English: Place the pan over medium heat. Put the carrots, peppers, garlic, and vinegar in with the butter. Simmer them until the carrots have become softened, about 5 minutes.  Cover the pan partially while you're cooking the sauce. The habaneros will produce extremely spicy fumes that could make your eyes water.     The carrots serve to sweeten the sauce a bit and offset the spicy habaneros. If you don't like a sweet hot sauce, scale them back by half.    Pour it into a blender or food processor. Add the water and seasonings. Blend until completely smooth. Taste the sauce, and add more seasonings if necessary. Place it in a lidded glass jar. It will keep for several months in the refrigerator.

Summary in Russian:

Растопите масло в кастрюле. Варите ингредиенты на медленном огне. Смешайте соус. Храните соус.


Article in English: Place the peeled, diced raw potatoes in a large pot of salted water and boil for about 3 minutes.  Use a sharp knife to chop the corned beef and onion into small pieces. Place the butter in a skillet and heat until it's melted, then place the raw onions in the butter. Sauté the onions until they're soft. Stir occasionally, and keep cooking until the onions and potatoes are soft and lightly browned.  Pour in 1/4 cup of heavy cream and stir, cooking for 1 minute. Make 4 holes into the corned beef hash and break 1 egg into each hole. Cover and cook on medium heat until eggs are done to your preference.

Summary in Russian:

Сварите картошку. Слейте воду и уберите картошку в сторону. Порежьте солонину и лук. Обжарьте лук в масле. Добавьте картошку и поджаривайте все вместе в течение 5 минут. Добавьте солонину, а также соль и перец по вкусу. Добавьте сливки. Добавьте яйца. Украсьте блюдо порубленной петрушкой, подавайте на стол теплым.


Article in English: Place the pieces of acrylic together as you want them to be joined. They should meet at a 90-degree angle. You can then use a combination square to guarantee that the pieces are angled correctly. Once set up, use your hands or a clamp to hold the sections together.  Always do a dry run first, making sure the pieces fit before applying any glue. It helps to assemble the object together with adhesive tape. Then the adhesive can be placed accurately without juggling the parts. Turn the bottle upside down and place the needle above the edge where the two pieces of acrylic meet. Squeeze the bottle with mild pressure as you move along the joined edges. You want to pull the bottle towards you. The acrylic cement should run in between the joined edges and fill in any seams or spaces as you move it along.  Try to lightly squeeze the bottle and move it without stopping, this will ensure you don't over-glue the acrylic.  If you are gluing for a box corner joint, apply the acrylic cement to the inside edge of the sheeting. However, if you are gluing for flat joints, apply the cement to both sides of the sheeting.  Do not allow the acrylic cement to touch any piece of the acrylic you do not want to be glued. Acrylic cement will permanently damage any surface it touches. If you do drip acrylic cement onto the acrylic, allow the cement to evaporate. Do not wipe it off. Most acrylic cement will take around 10-15 minutes to set initially. During this time you can use your hands or a clamp to hold the edges together. Once they are secure, they should take 24-48 hours to cure to full-strength. If the pieces have been adhered well, the dried acrylic cement will be clear. Before this time, the acrylic should appear as a cloudy white. If there are any excess or overlapping pieces of acrylic, you can cut these off with a router (a power tool with a shaped cutter). However, be careful of heat generation, which could melt the acrylic. You should also make sure the acrylic is properly set before you try to manipulate it in any way.

Summary in Russian:

Соедините куски акрилового стекла. Опустите аппликатор и выдавите клей. Дайте акриловому клею застыть. Обрежьте акрил.


Article in English: Place the pig feet in a stockpot and cover them with water. Bring the water to a boil over medium-high heat, and cook the pig feet for about 3 minutes.  You should clean the pig feet and remove any hairs before completing this step. Parboiling the pig feet can help remove some of the odd flavor, thereby preventing it from leeching into the braising liquid you'll use during the primary portion of the cooking process. After parboiling the pig feet, remove them from the water using a slotted spoon. Set them aside for now. Discard the cooking water. You should not reuse this water in later steps calling for additional water. Pour the cooking oil into a large, deep wok. Warm it on the stove for about 1 minute over medium-high heat.  The oil should become glossier and thinner, making it easy to spread it over the bottom of the pan. Note that you could use a Dutch oven or stockpot if you do not have a deep wok. Add the sliced ginger, sliced garlic, and scallion to the oil. Cook for 1 minute, stirring frequently, then add the chili peppers, star anise, and cloves. Stir-fry for an additional 2 minutes.  Stir frequently to prevent any of the ingredients from burning. You only need to cook them long enough to release the scent and flavor from each ingredient. Note that the amount of chili peppers should vary depending on personal taste. Use 3 dried chili peppers if you prefer mild to moderate heat or 5 dried chili peppers if you enjoy strong heat. Add the drained pig feet, soy sauce, rice wine, sugar, and salt to the wok. Pour in enough water to just barely cover the pig feet. Allow the braising broth to reach a rolling boil, stirring lightly as it heats up. Reduce the heat to low and cover the pan. Simmer the pig feet for about 2 hours, or until the meat is tender enough to nearly fall off the bone.  Stir the contents of the pot every 10 to 15 to prevent the pig feet from burning and sticking to the bottom. The sauce will eventually thicken. If this happens while the pig feet still seem tough, add more water 1 cup (250...

Summary in Russian:

Проварите свиные ножки в кипятке. Процедите ножки и отставьте их в сторону. Нагрейте масло. Постоянно помешивая, обжарьте ароматные ингредиенты. Добавьте остальные ингредиенты. Варите ножки, пока они не станут мягкими. Подавайте блюдо в теплом виде.


Article in English: Place the pig's feet, celery, onion, garlic, bay leaves, salt, black pepper, red pepper flakes, and white vinegar in a large stockpot or Dutch oven.  Wash the pig feet and remove the hairs before placing them in the pot. Use a durable mixing spoon to toss the ingredients together after combining them. Pour enough water into the stockpot to cover the pig feet by at least 2 inches (5 cm). Set the stockpot on the stove over medium-high heat. Allow the water to reach a rolling boil over medium-high heat. Once the water reaches a boil, reduce the heat to medium-low or low, dropping the water to a steady simmer. Cover and cook the pig feet until the meat becomes tender.  Watch the pig feet as they simmer. Periodically stir the contents of the stockpot and skim away any foam that develops along the surface. When ready, the pork should be so tender that it nearly falls off the bone. Shortly before serving the pig feet, pour the barbecue sauce into a separate saucepan and heat it gently over medium-low to medium heat.  You should heat the sauce through so that's slightly warm. A few bubbles are okay, but do not bring the sauce to a full boil. Ideally, you should start heating the barbecue sauce within the final 10 minutes of cooking time for the pig feet. If you are unable to time it precisely, you can wait until the pig feet are finished cooking before heating the sauce; remove the pig feet from the heat of the stove beforehand to prevent them from over-cooking. Remove the pig feet from the cooking water using a slotted spoon. Toss each foot into the warm barbecue sauce and turn to coat. If the pan of sauce is large enough, coat all the pig feet at once. Otherwise, coat each pig foot individually and transfer them to a serving platter when done. Serve the pig feet immediately to enjoy the best flavor. If desired, you can serve additional barbecue sauce on the side.

Summary in Russian:

Смешайте свиные ножки с приправами. Добавьте воду. Варите 2–3 часа. Нагрейте соус для барбекю. Процедите их и обмакните в соус. Подавайте ножки к столу в теплом виде.


Article in English: Place the pizza on the upper rack of the oven and bake the pizza until the cheese melts. The crust should become a golden brown. If the pizza crust is browning too quickly, move the pizza to the bottom rack. Turn off the oven and transfer the pizza to a rack or cutting board. Let the pizza cool so the cheese firms up a little and it's easier to slice. If the pizza sticks when you try to remove it, slide a firm metal spatula under the crust to loosen it.

Summary in Russian:

Поставьте пиццу в разогретую духовку и запекайте ее в течение 10–15 минут. Достаньте пиццу из духовки и подождите 5 минут, пока она остынет.


Article in English: Place the planted containers where they will be exposed to at least six to eight hours of direct sunlight each day.  In very hot climates, it is best if the direct sunlight exposure is in the morning and early afternoon as the hot, scalding afternoon sun can cause damage to the leaves and fruit. Setting the tree containers on wheeled carts is a good way to move them around with ease. Gardeners might also consider investing in a dolly. One downside to growing fruit in pots is the necessity for frequent irrigation. Soil in containers dries out much more quickly than ground soil.  Check the containers every morning and evening. Water the fruit plant, tree or bush when the top inch or two of soil becomes dry and apply the water until it drains from the bottom of the container. Watering plants with spoiled milk is a good way to both stave off powdery mildew and add some nutrients to the soil at the same time. Fertilizer must also be applied to potted fruit plants  more frequently. A balanced 10-10-10 water-soluble fertilizer should be given every two weeks or so.  Follow the fertilizer manufacturer’s recommendations for dilution instructions and application frequency. Always water first then apply the diluted fertilizer. Do not apply fertilizer after mid- to late summer to avoid new, tender leaf growth coming into the winter months. Gardeners should make sure that their fruit plants have good drainage. Adding horticultural or washed playground sand to the potting soil prior to planting is an excellent way to improve drainage. Another idea is to set the plant off the ground by using planter “feet” or bricks. This may also help keep out ants. Gravel placed at the bottom of fruit tree pots will prevent the containers from becoming top-heavy. Taller fruit trees may also need stakes or trellises to keep them upright, especially when bearing fruit. In the winter, even fruit trees and bushes that are hardy enough to take the cold temperatures should be moved indoors or to a protected location in late fall when they are...

Summary in Russian:

Держите горшки с фруктовыми деревьями подальше от прямых солнечных лучей в течение большей части дня. Держите плодовые деревья хорошо политыми. Применяйте удобрение раз в две недели. Убедитесь, что у емкостей правильный дренаж. После того, как плоды начинают расти, предотвратите растения от опрокидывания. Переместите в помещения на зиму.


Article in English: Place the plastic cover over your furniture to keep it clean. Tape the plastic to the bottom of the furniture to secure it and so paint doesn’t splash underneath it.  Plastic covers can be purchased at your local hardware or furniture store. Don’t use fabric cloths since paint can easily seep through it. around windows and baseboards. Use blue painter’s tape to cover up any trim you don’t want to paint. Press the edge of the tape where it meets the wall with your finger or a putty knife so paint doesn’t leak underneath it. You can apply the tape in a single long strip from the roll or in multiple short strips. Set the drop cloth along the edge of your wall so paint doesn’t drip or spill onto your flooring. For an added layer of protection, fold your dropcloths in half before placing them. Cover the entire perimeter of your room with dropcloths and tape them to the floor.  Dropcloths can be purchased at painting supply or hardware stores. If you plan on painting the ceiling, line your entire floor with dropcloths in case your ceiling drips. Press the edge of an adhesive builder’s paper along the tops of your windows. Leave about 3–4 inches (7.6–10.2 cm) of builder’s paper on each side of the window. Fold the builder’s paper on either side of the window at a 90-degree so the top of the awning stays sturdy. Attach the folded edges to the trim around the sides of the window. This way, paint won’t drip onto your windows while you’re working. Builder’s paper can be purchased in rolls at your local hardware store.

Summary in Russian:

Накройте полиэтиленом ту мебель, которую нельзя переместить. Оклейте малярным скотчем плинтусы и оконные проемы. Застелите защитным материалом полы. Сделайте бумажные навесы по верхнему краю оконных проемов, если планируете красить потолок.


Article in English: Place the plastic shower cap over your hair after applying the mask. Next, wrap a hot towel around the shower cap. Leave it in place for 10 minutes. This will help the mask make more direct contact with your scalp, making it more effective overall. How long you leave your mask on varies. If using a commercial mask, refer to the instructions manual. With a homemade mask, however, leave the mask in for different time periods depending on what you're trying to achieve.  For protein treatments, leave the mask in place for 10 minutes. For hydrating treatment, leave the mask in place for five to 10 minutes. Coconut oil masks should be left on for at least 30 minutes. Olaplex masks should be left on for at least 10 minutes, but work better if left on longer. Strive to leave an olaplex mask on for 30 minutes or more. If you're trying to treat very dry hair, sleep in your hair mask. Place a towel, shower cap, or other covering over your hair and let the mask sit in overnight. In the morning, rinse the mask out in the shower. Your hair should be left noticeably softer and more moisturized. Your hair should not be noticeably greasier after using a hair mask. If you notice your hair becomes greasy after using a hair mask, you probably used too much product. Next time, cut down on the amount you used and see if this fixes the issue. If a hair mask makes your hair greasy even in small amounts, it may be the wrong hair mask for your hair type. Try using a mask designed for oily hair.

Summary in Russian:

После нанесения маски накройте голову шапочкой для душа и оберните сверху горячим полотенцем . Меняйте время в зависимости от предназначения маски. Если у вас очень сухие волосы, оставляйте маску на ночь. Если у вас жирные волосы, в следующий раз наносите меньшее количество маски.


Article in English: Place the poinsettia plant in a location where it receives at least six hours of indirect sunlight each day.  Placing it near a sunny east or west facing window is ideal. Just don't let the leaves of the plant touch any cold window panes as this can cause them to freeze and fall off. Ideal temperatures for poinsettias don't reach above 70 °F (21 °C) during daytime hours or dip below 65 degrees at night.  This is important in order to maintain the bright red color of the bracts. You should also avoid exposing the poinsettia to cold drafts, or to dry heat from radiators, appliances or open fires. Be aware that temperatures below 50 degrees will chill the plant and cause severe damage, while exposure to frost will kill it. Poinsettias like moist but not soggy soil, so you should water your poinsettia when the surface of the soil feels dry to the touch. Water the plant until you see water begin to seep through the holes at the bottom of the pot.  After 10 minutes, remove any excess water from the saucer beneath the pot. If the plant is left sitting in water, the soil will become too wet and will not contain enough air, leading to root rot and other diseases. If the plant is left too long without water, the leaves will begin to droop and wilt. To prevent this, make sure that you check the soil regularly. If the leaves do begin to wilt, water the plant at once, then water it a second time five minutes later. Depending on when you purchased your poinsettia plant, it should not be necessary to fertilize it at any point before the holidays, while they are still blooming. You can usually wait until you've had the plant for about 6 to 8 weeks before it becomes necessary to fertilize.  Of course, if you don't plan on keeping the poinsettia there will be no need to fertilize. Many people find that it's easier to just buy a new plant each year, rather than caring for the same one all year round. However if you do plan on keeping your poinsettia, you should use an all-purpose, water soluble houseplant fertilizer to...

Summary in Russian:

Выберите для пуансеттии подходящее место. Поддерживайте правильную температуру. Поливайте пуансеттию по необходимости. Удобряйте вашу пуансеттию после праздников.


Article in English: Place the pot with the okra on the stove, and turn the heat to high. Allow the water to come to a boil, which should take about 5 to 7 minutes. Once the water is boiling, add ¼ cup (59 ml) of cider vinegar to the pot. Don't stir it in, though -- stirring can disturb the cooking process for the okra. You can substitute any type of vinegar or even lemon juice for the cider vinegar. After you've mixed in the vinegar, allow the okra to boil for 3 to 5 minutes. At the 3 minute mark, start testing the okra with a fork. When it's tender enough to pierce, it's finished boiling. Be careful not to overcook the okra or it may become slimy and mushy.

Summary in Russian:

Доведите воду до кипения. Добавьте в кастрюлю уксус. Варите бамию, пока она не станет мягкой при прокалывании вилкой.


Article in English: Place the rabbit on the edge of a table, then use your forearm to hold him against your body. You generally need to sit while doing this. Cup your hand underneath his chest, and use your elbow to keep his hindquarters pressed against you. Make sure your rabbit is comfortable in this position. Only hold him tightly if he begins to struggle. Try cradling your rabbit in your lap the way you'd hold a baby. Rest the rabbit's back upon your legs, and lay its head in the crook of your elbow. Use one hand to hold out a paw, and the other hand to clip. Cover up everything but the head, and make sure not to trap the ears. This will help keep the rabbit still and comfortable. . Once the rabbit is wrapped up, pull out one foot at a time and clip the nails. Place each paw back inside the towel before taking out the next one.  Hold the rabbit on your lap, or lay him onto a non-slippery surface: lay a towel or mat on top of a sofa or table. The important thing is that your rabbit is calm, comfortable, and immobile. If your rabbit is afraid of heights, sit on the floor with him. You'll be able to tell that he is afraid if he squirms and visibly panics when you lift him to a high place. If you wrap your rabbit in a towel, your helper can restrain it on a surface by holding it gently on each side of its body. You may also ask your helper to pick up your rabbit and hold it while you do the clipping. If your rabbit has a habit of squirming, this may not be the best choice, because your partner could get scratched and drop him. This should work fine, however, if your rabbit tends to behave calmly around people.

Summary in Russian:

Слегка прижмите кролика к своему телу. Укутайте кролика в чистое полотенце. Попросите кого-нибудь удерживать кролика.


Article in English: Place the raspberries, sugar, and water in a small saucepan. Heat the ingredients over medium heat, whisking frequently, until the mixture thickens into a sauce. Remove from heat and set aside. Take the cake out of the refrigerator and place it on a serving plate. Remove the aluminum foil from the sides of the pan. Run a knife around the edge of the cake to loosen it from the sides, then unlatch the pan and unwrap it. If you have trouble removing the sides of the springform pan without breaking up the cake, try heating the knife in hot water before running it along the sides. Cut the cake into slices, then drizzle some raspberry topping over each one. Serve the cake with more raspberry topping on the side.

Summary in Russian:

Приготовьте малиновый верхний слой. Достаньте торт из формы. Подавайте торт.


Article in English: Place the recorder between your lips and balance it lightly between your thumbs and fingers.  Your left hand should be at the end nearest the mouthpiece and your right hand should be at the other end. Don't bite down on the mouthpiece or allow it to touch your teeth. How strongly or softly you blow into the recorder will affect the type of sound your produce.  If you blow too hard, the recorder will produce an unpleasant, high-pitched sound, so you should try to avoid this. Instead, try to blow softly - as if you were blowing bubbles. This will produce a more musical sound. Breathe from your diaphragm to produce a steady, even stream of air. This will help you to hold your notes for longer. Sitting up straight, with your shoulders back will help you to maintain good posture while you play. When you play a note on the recorder, you should imagine saying the word "doot" or "dud" as you blow.  This causes your tongue to move to the roof of your mouth. This technique is known as "tonguing" and provides a clear start and finish to each note. Be careful not to actually say the words as you play, you should only use them as a guideline to help you learn the tonguing technique. Taking good care of your recorder will keep it in tip-top playing condition.  Wash your recorder with a little warm soapy water, and scrub the mouthpiece with an old toothbrush. Leave the recorder to dry thoroughly before playing again. Keep your recorder in a case when you're not playing, to protect it from chipping or other damage. Don't leave it somewhere it'll be exposed to very warm or very cold temperatures, like in a warm car or beside the radiator.

Summary in Russian:

Убедитесь, что вы держите блокфлейту правильно. Тренируйте правильную технику дутья. Учитесь правильной языковой технике. Ухаживайте за инструментом.


Article in English: Place the rice in boiling water and cook it for the amount of time on the instructions. You can also cook this rice a day or two before. Wait one minute for the oil to heat up a bit. Crack the eggs into the wok and cook them for one minute on each side and then turn them over. When they're done, move them to a cutting board and chop them up and set them aside. Heat it over medium high heat. Cook them for 1-2 minutes on each side until each side of the shrimp is golden. Stir in 1 cup of chopped scallions, 1 tbsp. of minced garlic, and 1 chopped Thai chili pepper and cook them for an additional minute. Don't stir as the ingredients blend. Stir in 1 1/2 cups of blanched broccoli florets, 2 tsp. of soy sauce, 2 tsp. of fish sauce, 2 tbsp. of chopped mint, and 1 tablespoon (14.8 ml). of chopped parsley. Season this spicy Thai shrimp fried rice with salt to taste and serve it immediately.

Summary in Russian:

Приготовьте 3 стакана риса жасмин. Нагрейте 1 ч. л. кунжутного масла в воке на среднем огне Добавьте 2 яйца и готовьте их в течение двух минут. Добавьте в сковороду 1 ст. л. кокосового масла Добавьте в масло 225 г очищенных средних креветок без кишечной вены. Добавьте зеленый лук, чеснок и перец и перемешайте. Положите рис и готовьте ингредиенты еще 1-2 минуты. Добавьте брокколи, яйца, соевый соус, рыбный соус, мяту и кинзу и перемешайте. Подавайте.


Article in English: Place the salt, bay leaf, dried thyme, and rosemary in a large bowl or dish. Pour steaming hot tap water over the other ingredients in the dish.  Make sure that the dish you use is also large enough to hold both partridges. The water does not need to be boiling hot, but it should be as hot as your tap can make it. Set the brine aside on your kitchen counter for 30 minutes, or until it cools to room temperature.  Do not refrigerate the brine yet. You may want to loosely cover the bowl of brine with a paper towel or piece of plastic wrap to prevent dust or other contaminants from falling in. Place both partridges in the brine. Make sure that they are completely covered by the brine. Once the birds are inside, cover the dish more securely with a lid or a piece of plastic wrap. Place the brine-covered partridges in the refrigerator. Keep the dish there for 3 to 8 hours.  During this time, the brine breaks down some of the muscle fibers of the partridge, turning them from solids into liquids. It also seeps into the remaining fibers, infusing the meat with more moisture. Avoid brining the birds for more than 8 hours, though, since the brine can ruin the meat if too many muscle fibers are destroyed during this stage.

Summary in Russian:

Соедините ингредиенты для рассола. Охладите рассол. Погрузите куропатку. В холодильник на 8 часов.


Article in English: Place the saucepan on the stove and bring to a boil, then reduce the heat to a simmer. Allow the squirrel meat to simmer until tender, about an hour and a half.  Be sure to simmer, not boil the meat; it should not be falling off the bone when you remove it from heat. If you have an older squirrel, it may take longer for the meat to become tender. Pat it dry with paper towels to remove extra moisture. Set the pieces on a plate.  Heat the oil over medium high heat.  The oil should cover the bottom of the pan and come 1/4 way up the sides. To deep fry the squirrel pieces, heat an inch of oil into a dutch oven or large saucepan. To test whether the oil is hot enough to fry, dip the handle of a wooden spoon into the oil. When the oil bubbles rapidly around the spoon, it's ready to fry. Coat the pieces one at a time, and lay them in the frying pan. Repeat until all the squirrel pieces have been dredged and are cooking in the pan. Cook until the breading is golden brown. Serve with foods that usually accompany fried chicken: mashed potatoes, corn, or green beans. Eat carefully, since the squirrel pieces have tiny bones.

Summary in Russian:

Поместите кусочки белки в кастрюлю и покройте водой. Слейте воду. Смешайте муку, чесночный порошок, кайенский перец и несколько щепоток соли и черного перца в миске. Влейте масло в сковороду. Обваляйте кусочки белки в смеси муки. Переверните кусочки белки на другую сторону. Выложите куски белки на бумажные полотенца и дайте стечь маслу.


Article in English: Place the saucepan on the stove over medium heat and let the butter melt completely.  Proceed to the next step as soon as the butter is melted. Do not allow too much smoking or sizzling to occur after the butter melts. You could also use a medium skillet instead of a small saucepan. Note that this version of beef gravy can be prepared even if you do not cook a roast or other cut of beef. As such, it is perfect for use with mashed potatoes or pre-cooked beef dishes. Add the chopped onion to the melted butter in the saucepan and stir continually for several minutes.  Use a heat-resistant flat spatula to stir the chopped onion. Cook the onion for 2 to 3 minutes or until it becomes tender and translucent. Do not let the onion brown or burn. Add the remaining 2 Tbsp (30 ml) butter to the pan and let it melt. Immediately after it melts, stir in the 1/4 cup (60 ml) of flour.  The combination of butter and flour, or flour and any other fat, is referred to as a roux. This is an essential component of forming a thick gravy or sauce. Make sure that the onion, butter, and flour are thoroughly mixed. There should be no visible clumps of flour remaining. In a separate dish, combine boiling water and beef bouillon granules. Stir the granules into the water until dissolved. You could use 3 beef bouillon cubes instead of 3 tsp (15 ml) beef bouillon granules, if desired. Slowly stir the beef-flavored liquid into the butter, flour, and onion in the saucepan. Whisk the ingredients in as you pour to prevent lumps from forming.  If you cannot pour and whisk simultaneously, alternate back and forth between pouring a little of the liquid in and stirring the liquid into the roux. Try to maintain a smooth consistency as you add the liquid. Bring the gravy to a boil over medium heat and let it cook for several minutes.  Stir the gravy occasionally as it cooks. Do not cover the saucepan. Ladle the gravy into a gravy boat or other serving dish. Serve alongside the rest of your meal.

Summary in Russian:

Разогрейте 2 ст. л. (30 мл.) сливочного масла в маленькой кастрюле. Приготовьте лук в сливочном масле. Добавьте оставшееся масло и муку. Смешайте воду и говяжий бульон. Добавьте жидкость со вкусом говядины в заправку для соуса. Готовьте, пока не загустеет. Подавайте теплой. <finished>


Article in English: Place the sausage casings in a bowl of warm water while the meat mixture is freezing. This softens them to make them easier to stuff without ripping. Set up the meat grinder in a large, clean work area. Place a clean chilled bowl next to the grinder to catch the ground meat as it comes out of the machine. Remove the meat mixture from the freezer. The meat pieces should be frozen on the outside, but still slightly soft in the middle. Feed the mixture into the grinder and grind to a fine texture. When all the meat has been ground, cover the bowl with plastic wrap and put it in the freezer. Clean the meat grinder and your work surface, and put the grinder away for later use.  While you are grinding the meat, pay attention to its temperature. If it seems to be warming up, halt the process and return it to the freezer for 15 - 20 minutes before continuing. Keep your hands cold while you are working with the meat. Run them under cold water when they start to get too warm. Remove the meat from the freezer and add 1/2 cup of ice water to the bowl. Use your hands to mix the water with the meat for a little over a minute. This helps the meat bind, which results in a better texture. When you're finished, cover the bowl with plastic wrap and place it in the freezer while you get the stuffing equipment ready.

Summary in Russian:

Подготовьте колбасную оболочку. Достаньте из холодильника мясорубку. Прокрутите мясо. Добавьте ½ чашки ледяной воды.


Article in English: Place the sausages in the oven on the middle rack. Cook them for about 20 minutes if they are of average size. After 10 minutes, slide the oven rack out and use a fork to turn the sausages. Rotate each one until the side that was facing up is now facing down. Twenty minutes may not be enough to cook sausages that are particularly large or thick. If you're cooking your sausages for 40 minutes, then turn them after 20 minutes of baking. After 20 minutes (or 40 minutes for larger sausages), pull the pan out of the oven and set it on the stovetop. Hold the sausage still with a fork and cut into it about halfway down with a sharp knife. Cut only deep enough to see the color in the middle of the sausage. The sausage should be brown all the way through. If it’s still pink in the center, stick the pan back in the oven for 10 additional minutes. Choose another sausage and make another small cut in the middle. If the center is still pink, continue adding five-minute increments until you see that the sausages are brown in the middle. If you want to be sure the sausages are safe to eat, use a meat thermometer to check the internal temperature. Push the thermometer into the center of one of the sausages and check to see if the temperature rises to 160 °F (71 °C) or higher. If the temperature is too low, add five to ten minutes of cook time until the sausages reach 160 °F (71 °C).

Summary in Russian:

Готовьте колбаски в духовке в течение 20 минут. Переверните колбаски, когда пройдет половина времени приготовления. Если вы взяли большие или толстые колбаски, увеличьте время приготовления до 40 минут. Сделайте небольшой разрез на одной колбаске, чтобы проверить готовность. Если фарш внутри все еще розовый, увеличьте время приготовления еще на 10 минут. Проверьте готовность другой колбаски и еще раз верните противень в духовку, если необходимо. Воспользуйтесь термометром для мяса, чтобы убедиться, что мясо прожарилось и не причинит вреда здоровью.


Article in English: Place the seed nut in a plastic bag packed with damp sphagnum moss, peat moss, or sawdust. Seal the bag, then place it in your refrigerator for several months.  Chestnut seeds are actually just normal, untreated chestnuts. Seed nuts need to undergo a period of chilling to germinate properly. Storing them in the refrigerator mimics the natural process while protecting them against the harsh freezes and animals found outdoors. For best results, place the chestnuts in a vegetable crisper to prevent them from accidentally freezing. The chestnuts should be stored in the refrigerator for several months, from harvest to planting. Once the weather has warmed, you can directly sow the chilled seed nuts outdoors. The best time to plant is early spring, usually around mid-March. You can sow the seed as soon as the soil is soft and warm enough to work in. Chestnuts usually begin to develop roots in early to mid February. If you want to give the tree a head start, you can plant the seed early indoors once these roots poke through.  Poke a few drainage holes in the bottom of a half-gallon (2 L) cardboard milk carton. Cut the top off the carton, as well. Fill the carton with soil-free potting mix. The ideal growing medium should contain large quantities of organic fibrous material. Mixes that contain composted bark are especially good. After planting the seed, place the container in a sunny windowsill. Water the potting medium when it feels dry. A sturdy seedling should grow from the nut within two or three months. Note that seeds germinated indoors should be treated as seedlings and, as such, transplanted outdoors during the spring according to the guidelines marked in the "Starting from Seedlings" section. Dig a hole roughly 1 inch (2.5 cm) deep. Place the chestnut seed in the hole and cover loosely with additional soil or planting mix.  Since most chestnuts will have sprouted before you plant them, make sure that the sprout is face-down when you plant the nut. If the seed has not sprouted yet, place it in the soil with...

Summary in Russian:

Охладите семена. Сажайте каштаны весной. Ранняя посадка каштанов в закрытом посещении. Поместите семя в неглубокое отверстие. Защитите семена от животных.


Article in English: Place the skillet on a burner and thoroughly heat the oil. Place the onion in the hot oil and Sauté the pieces until they are translucent. Stir it in with the onions and cook one minute more. Stir in the tomatoes, salt and pepper, and chili flakes, and reduce the heat so that the ingredients come to a low simmer. Cover the skillet and let the sauce cook for 20 minutes. Fill the pot about 3/4 full, and put in a few pinches of salt. If necessary, break them so all the noodles fit. This is the state at which the pasta is fully cooked, but still has a good texture, and hasn't become too mushy. It should take 5 - 10 minutes. Place a colander or strainer over the sink. Pour the pasta into the colander or strainer to drain the water. Transfer the pasta to a large bowl. Pour the sauce from the skillet into the bowl with the pasta. Use tongs to toss the mixture. Serve with extra tomato sauce and Parmesan cheese.

Summary in Russian:

Разогрейте масло в сковороде. Поджарьте лук. Добавьте чеснок. Добавьте помидоры и специи. Доведите большую кастрюлю соленой воды до кипения. Положите сухую лапшу в кипящую воду. Готовьте макароны, пока они не будут немного твердоватыми. Слейте макароны. Добавьте соус. Подавайте макароны.


Article in English: Place the skillet on a burner and turn the heat to medium high. Let the butter melt completely and make sure the pan gets very hot.  Don't use a nonstick skillet to make an omelette using this technique. The high heat can cause the nonstick coating to flake off. This method works best with just 2 eggs, but you could add a third if you're quite hungry. Be sure the pan is very hot first; the butter should be sizzling. As soon as the eggs hit the pan they will begin to bubble and cook. Stay close by, since the eggs cook very quickly when you use this technique. Cook the first side for 30 seconds. After the second side has cooked for about 20 seconds, slide the omelette onto a plate and use the lip of the pan to fold it over. This quick technique turns out simple, flavorful, perfectly cooked omelettes.

Summary in Russian:

Разогрейте сковороду и растопите на ней небольшой кусочек сливочного масла. Перелейте смесь на сковороду. Переложите омлет на тарелку.


Article in English: Place the skin covered in tar under cold, running water. For larger areas of the skin, take a cold shower. Keep the tarred skin in or under the water for at least 20 minutes. This can stop the tar from burning your skin while you determine if you need immediate medical attention or can remove the tar at home. Avoid using very cold water or ice on the tar until you determine your course of action. Although rare, tar can burn your skin and damage the skin underneath it. Seeing a doctor can ensure proper treatment of burns or other skin damage due to tar, minimize your pain and discomfort, and help your skin heal optimally. Seek immediate medical attention if:  the tar is hot even after running cool water over it the tar feels like it is burning you the tar covers a large area of skin or your body the tar is near or in your eyes Take off any clothing or fabric that covers the tarred skin. This can further dissipate heat and minimize burning, damage, or other discomfort. Avoid pulling off clothing or other items that have stuck to the skin to prevent further damage. If you cannot remove the clothing, seek prompt medical attention. Keep your fingers from picking at the tar until it cools completely on your skin. Allowing the tar to cool fully before you remove it can minimize the risk of damage to the skin underneath and ensure that it heals properly.

Summary in Russian:

Немедленно смочите смолу холодной водой. Обратитесь в пункт неотложной медицинской помощи. Снимите с пораженной кожи одежду и украшения. Не пытайтесь отодрать смолу от кожи.


Article in English: Place the slide under the light microscope. Bacteria vary greatly in size, so the total magnification required will vary from 400x to 1000x. At the higher end of these magnifications, an oil immersion objective lens is recommended for greater clarity. Place a drop of immersion oil on the slide, avoiding motion during application to prevent bubbles. Move the microscope turret so the objective lens clicks into place, touching the oil. Oil immersion can only be used on specially designed lenses, not a "dry" lens. Examine the slide under the light microscope. Gram-positive bacteria appear purple, due to the crystal violet trapped within their thick cell walls. Gram-negative bacteria appear pink or red, since the violet washed through the thin cell walls, then the pink counterstain entered them.  If the sample is too thick, you may see false positive results. Stain a new sample if all bacteria types are gram-positive, to make sure the result is correct. If the decoloriser ran too long, you may see false negative results. Stain a new sample if all bacteria types are gram-negative, to double-check your results. If you are not certain what a bacteria is, look through a collection of reference images, sorted by shape and result of the gram stain. You can find databases online at the National Microbial Pathogen Database, Bacteria in Photos, and many other sites. To make identification easier, common or diagnostically important examples are sorted below by gram status and shape. Bacteria are further classified by their shape under the microscope, most commonly as cocci (spherical) or rods (cylindrical). Here are a few common gram-positive (purple-stained) bacteria organized by shape:   Gram-positive cocci are generally either Staphylococci (meaning cocci in clusters) or Streptococci (meaning cocci in chains).  Gram-positive rods include Bacillus, Clostridium, Corynebacterium, and Listeria. Actinomyces spp. rods often have branches or filaments. Gram-negative (pink-stained) bacteria are often classified into three...

Summary in Russian:

Подготовьте оптический микроскоп. Определите грамположительные и грамотрицательные бактерии. Сравните свои результаты с эталонными изображениями. Распознайте грамположительные бактерии по форме. Распознайте грамотрицательные бактерии. Оцените неоднозначные результаты. Выбросьте использованные материалы.


Article in English: Place the smoke-saturated clothing in a plastic bag. Add two dryer sheets and 2 Tbsp (30 ml) baking soda to the bag for every three to five clothing items in the bag.  Seal or secure the bag and give it a thorough shake to spread the baking soda and dryer sheets around.  Let sit overnight. When you remove the clothes from the bag, shake out the remaining baking soda. Run the clothes through a standard washing cycle in your washing machine when done. This method of odor removal is beneficial since much of the smoke smell gets removed from the clothes before you wash them. As a result, very little odor gets transferred into the washing machine. Add your smoky clothes to the washing machine tub and fill the tub with enough water to cover the material. Add 1 cup (250 ml) baking soda and 1 cup (250 ml) white vinegar to the water.  Let the clothes soak in the solution for one hour at minimum. Add a normal amount of detergent to the water and wash using a normal cycle. This method is beneficial, too, since the baking soda and vinegar can help neutralize the smoke smell in your washing machine, too. If you find that you washing machine smells smoky after you have washed several loads of smoky clothes, you should purchase a commercial washing machine cleaner to remedy the problem.  Add as much cleaner to the tub as the label directs you to. Run the machine on its hottest cycle without any clothes in it. If you need to get rid of the smoke smell on your clothes temporarily before you wash them, quickly spray an odor-eliminating spray over the material. Make sure that you choose a spray that can neutralize odors, not one that simply masks the odors with another smell.

Summary in Russian:

Примените соду и листы для сушилки. Вы также можете замочить одежду в уксусе, соде и воде. При необходимости используйте средство для очистки стиральной машины. Чтобы быстро решить проблему, распылите на ткань средство для удаления запаха.


Article in English: Place the spool of thread on the spool pin at the top of the machine. Hold it in place by slipping the spool holder onto the pin, as well. If you are using a small spool of thread, place the cap on the pin so that the small side is next to the spool. Feed the thread through the thread guides and around the bobbin winder tension discs.  Snap the thread into the small plastic thread guide lying directly to the left of the spool pin. With the thread held in place by the thread guide, wind the thread clockwise around the bobbin winder tension discs in front of the guide. Insert the thread through the top hole of the empty bobbin spool.  Feed the thread through from the inside so that the tail is still on the outside of the bobbin. If you're using a bobbin with holes on both sides, only slip the thread through one hole. Place the bobbin on the bobbin winding spindle, located to the far right of the machine. Lock the spindle in place.  The tail of thread should still stick out through the top of the bobbin. To lock the spindle in place, push the bobbin as far to the right as it will go. This sets the machine to its "bobbin winding" mode. Hold the thread tail and gently step on the foot control pedal. The machine should begin to wind the bobbin.  If desired, you can let go of the thread tail after the bobbin has wound a few rotations, but doing so is not necessary. The machine should automatically stop once the bobbin is full. Note that the hand wheel should not turn and the machine should not sew while the machine is in its bobbin winding mode. Cut the thread to separate the bobbin from the spool. Unlock the bobbin winding spindle and lift the bobbin away to remove it.  Unlock the spindle by pushing it back to the left. Note that the machine will not sew until the bobbin winding spindle is back in its left position. You should also trim the tail of thread sticking out from the top bobbin hole after removing the bobbin.

Summary in Russian:

Выставьте катушку с нитью. Направляйте нитку. Проденьте нить сквозь отверстие в катушке. Расположите катушку в нужном месте. Наступите на педаль ножного управления. Извлеките намотанную катушку.


Article in English: Place the sweet potato in a small pot and cover with cold water. Put a lid on the pot and place it on the stove over medium high heat. Boil the potato until the flesh gives easily when it's poked with a fork, then remove from heat and drain the water. Let the sweet potato cool, then peel it and chop the flesh into cubes.  Add as much or as little sweet potato as you want. You can also supplement it with corn and other vegetables.     For prettier presentation, use a melon baller to scoop the cooked flesh of the sweet potato. Set the balls aside.    Rinse the fish pieces and pat them dry lay them on a cutting board and use a sharp knife to cut them into bite-sized cubes. Place the fish cubes in a large bowl. Add the diced peppers and salt to taste. Add the leche de tiger sauce and stir well. Place the mixture in the refrigerator for five minutes. The fish is ready to serve when it turns white. With it's pretty colors and textures, ceviche is often served in large dessert glasses or clear glass bowls. Serve over lettuce with the sweet potato pieces on the side. Garnish with cilantro and red onion slices.

Summary in Russian:

Подготовьте сладкий картофель. Нарежьте кубиками рыбу. Смешайте севиче. Подавайте севиче.


Article in English: Place the thick-shelled seeds in a saucer or cup. Fill this dish with just enough water to cover the seeds and let the seeds soak overnight.  Since the shells of these seeds are so thick, they germinate much better when they are softened with plenty of water. The seeds should still be firm after you soak them, but they will feel a little softer and appear more swollen. You should use a 1 to 5 gallon (3.8 to 19 L)  pot or other planting container. Ideally, the container should have four or five drainage holes. If you are keeping the container indoors, set it on top of a saucer to prevent excess water from creating a mess as it drains. Instead of using soil from your garden, fill the planting container with medium to high quality commercial potting mix. Any all-purpose, standard commercial potting mix should suffice. These flowers do not require special soil. Soak the soil with water before you plant the seeds. The soil should be thoroughly moist, but not soggy.  Allow any excess water to drain before you sow the seeds. You will need to make sure that the soil is moderately moist throughout the germination process. This stage will usually take one or two weeks. Gently press each seed 1/4 to 1/2 inch (0.6 to 1.25 cm) into the soil. Space them apart at even intervals. Four seeds should fit into a 1-gallon (4-L) container comfortably. If you are using a 5-gallon (20-L) container, you can sow a dozen or so seeds without crowding them out too much. Set the container in a sunny location where it can receive around 6 hours of sunlight daily.  If the weather is warm enough, you can place the container outdoors on a porch, balcony, or patio. If the plants do not receive enough sunlight, they might look lengthy. Bloom production might also suffer.

Summary in Russian:

Замочите семена. Найдите достаточно большой контейнер. Наполните контейнер почвой. Хорошо полейте. Разместите от 4 до 7 семян в контейнере. Держите его под прямым солнечным светом.


Article in English: Place the thinly-sliced cucumbers into a colander or strainer. Sprinkle ½ teaspoon of salt over them. Toss the cucumbers together to distribute the salt. If your sink is very clean, you can set to colander into it during this time. You can also set the colander or strainer into a large bowl instead. Do not refrigerate the cucumbers during this time. Lift the colander or strainer out of the bowl and shake it to dislodge any moisture. Pour any liquid that's in the bowl into the sink, then wipe the bowl clean. Cover your work surface with paper towels. Spread the cucumbers on top in an even layer. Cover them with another layer of paper towels. Gently press on the paper towels to soak up any excess moisture. Place the sour cream into the bowl, then add the chopped dill or chives. Pour in the vinegar, then add in the pepper and the rest of the salt. Mix everything together with a fork or whisk.  If you don't like vinegar, or don't have any, use lemon juice instead.  If you don't like sour cream, or can't find it, try plain yogurt instead. Add the cucumbers to the bowl first. Gently stir them in using a large spoon or rubber spatula. Be sure to scrape the bottom and sides of the bowl often. If you prepared it ahead of time, cover the bowl with plastic wrap, then leave it in the fridge for up to 24 hours.

Summary in Russian:

Посыпьте огурцы небольшим количеством соли. Оставьте огурцы на 1 час, чтобы они подсохли. Слейте лишнюю воду. Промокните огурцы бумажными полотенцами. Возьмите сервировочную миску и приготовьте заправку. Выложите в миску огурцы и перемешайте их. Сразу же подайте салат на стол.


Article in English: Place the tip of the knife on the top of the can near the pull tab, holding it in an upright position. Make sure the hold the can and knife firmly to prevent the tip of the knife from slipping as you slowly apply light pressure to puncture the can. Make sure the hole doesn’t have any jagged edges that could potentially cut you when you chug your beer.  You can use a knife, a key, or any other sharp object. The hole should be about the size of pencil tip, it doesn’t have to be a huge, gaping hole. Grab the can in your dominant hand, and position your finger over the hole until you are ready to chug. The hole you made is sometimes called a carburetor and acts like a vent to allow air to enter the can. The extra air helps the beer to flow out of the can quicker and easier. You could also hold the can in your non-dominant hand to leave your dominant hand free to fist-bump your friends during or after your chug. With the carburetor still covered with your finger, open up the beer. Bring it to your mouth and drink it as you normally would. Starting the flow of liquid before you open up the vent will cause the beer to flow faster and make it easier to chug. When you’re ready to chug your beer, take a deep breath to prepare yourself and so you don't need to take a breath later. Remove your finger that has been covering the vent and tilt the can as the beer flows out of the can. Keep tilting the can higher and higher as the beer empties to keep the flow smooth and even for easier chugging. As you’re chugging the beer, do not take large gulps in an attempt to empty the contents of the can. Instead, relax your throat the allow the beer to simply fall down your esophagus directly into your stomach. Hold your breath as you chug the beer. Consider crushing the can in your hand and throwing it on the ground after you chug your beer to impress all of your friends with your victory. Please don’t litter and pick up your can afterwards.

Summary in Russian:

Проделайте ножом небольшое отверстие вверху банки, чтобы через него поступал воздух. Закройте отверстие указательным пальцем той руки, в которой вы держите банку. Откройте банку и начните пить так, как делаете это обычно. Сделайте вдох, запрокиньте голову назад и снимите палец с отверстия в банке. Расслабьте горло и позвольте пиву свободно течь, пока не опустеет банка.


Article in English: Place the tip of your wood glue at the edge of your inner label, and squeeze the bottle with light pressure. As the record spins, continue squeezing out the glue so it creates lines around your record. Stop when you reach the outer edge. You should have thin, even lines over all of your record.  Your record will have stripes of glue following the circular grooves of the vinyl. If you squeeze out too much glue on the vinyl, that's okay. You will even out the amount of glue. However, if you use too much towards the outer edge, use a paper towel to wipe up the excess. If you are worried about getting glue on your turntable, you can apply the glue to the record on a table instead. The spinning of the turntable helps spread the glue across your record. Take a piece of cardboard or cardstock about 2 inches (51 mm) wide, and touch it to the outer edge of your record. Let your record continue to spin, and the glue will spread out and cover the record as it moves. Then, lift up on your card and place it at the inside of your record to spread out all of the glue.  You can leave your hand stationary and let the spin of the record spread the glue for you. You will have a smooth, even surface of wood glue covering the entirety of your record. You can leave your record on your turntable overnight. To see if the wood glue is dry, you can gently touch the outer edge of the glue with your finger. If it still feels sticky, let it sit for 1-2 more hours and try again. You can also leave your record on a piece of newspaper to dry if you do not use a turntable. Using your index finger and your thumb, pull up on the outer edge of the wood glue. Then, lift up with steady, consistent force to peel away all of the glue. Remove the glue slowly and gradually to try to pull it up in 1 piece.  If your wood glue does not peel in 1 solid layer, that’s okay! Lift up at another edge and peel away the glue until it is completely removed. Avoid touching the surface of your record as you peel away the glue. Put the arm of your turntable onto...

Summary in Russian:

Нанесите столярный клей по всей площади пластинки, пока она вращается на проигрывателе. Возьмите картонку и распределите клей по поверхности. Выключите проигрыватель и оставьте клей сохнуть на 24 часа. Снимите высохший столярный клей, начиная с края пластинки. Воспроизведите пластинку, чтобы проверить звук.


Article in English: Place the vegetable oil in a medium saucepan and put it over medium heat. Sauté them in the pan until they become tender. Simmer the mixture for about 20 minutes so the flavors can meld. Put it in a blender and process until completely smooth. Pour it in last and blend it with the sauce. If you're using a food processor, add the vinegar while it's still running. Place it in a lidded glass jar. It will keep in the refrigerator for several months.

Summary in Russian:

Нагрейте масло. Добавьте халапеньо и лук. Добавьте соль и воду. Смешайте смесь. Добавьте уксус. Храните соус. Готово.


Article in English: Place the venison roast in your slow cooker. Pour 2 cups (500 ml) of beef broth over it evenly. If you do not have beef broth, you could use venison stock, beef stock, chicken stock, or vegetable broth. In a pinch, you could even use water. Cut the butter into small chunks and distribute it evenly over the surface of the roast. If the butter has been softened, smear it over the top and sides of the meat. If the butter is still hard, however, simply distribute the chunks of butter over the surface as evenly as possible to distribute the flavor. Combine the garlic, salt, pepper, paprika, thyme, and rosemary in a small bowl. Sprinkle this blend of spices and herbs evenly over the top and sides of the roast. If you want the seasonings to penetrate the meat even further, consider using your hands to rub the seasoning blend into the meat. This works best if you are also using softened butter since you can spread both the butter and the seasonings over the surface at the same time. Spread the diced onion over the top of the roast. Layer the cubed potatoes and chopped carrots on top, as well.  Even if you choose not to prepare the roast with vegetables, you should still add the onion. Many people claim that the pungent onion flavor masks the "gamey" taste of a deer roast. If you prefer crisp, firm vegetables, you can wait until the final 2 hours of cooking time before adding the cubed potatoes and chopped carrots. The onion should always be added at this time, however. Cover the slow cooker and switch it to low. A thawed roast should take about 8 hours, but a frozen or partially frozen roast will need a full 10 hours. Alternatively, you could switch the slow cooker on high and leave it for 6 hours. Once the roast has finished cooking, remove it from the slow cooker and carve it into portion-sized chunks. Serve the potatoes and carrots on the side.

Summary in Russian:

Поместите мясо и бульон в мультиварку. Покройте жаркое сливочным маслом. Добавьте приправы. Добавьте овощи. Готовьте на медленном огне около 8-10 часов. Подавайте теплым.


Article in English: Place the water, rice wine, star anise, spring onions, and ginger in a large saucepan or Dutch oven. Set the pan on the stove over medium-high heat and bring the broth to a steady boil. Carefully place the chicken feet into the boiling broth, lowering them directly into the water instead of dropping them from a height.  After adding the chicken feet to the braising broth, allow the liquid to reach a full boil again. Once the braising broth reaches a boil, reduce the heat to low, dropping the broth to a gentle simmer. Partially cover the pan and allow the chicken feet to cook until they feet tender. This should take 1-1/2 to 2 hours.  Periodically check and stir the chicken feet as they cook in the braising broth. When ready, you should be able to easily pierce through the fleshy side and straight to the bone using a standard fork. Strain the contents of the pan through a colander. Collect 1/2 cup (125 ml) of the cooking liquid and all of the chicken feet. After reserving the 1/2 cup (125 ml) of liquid, discard the remaining broth.

Summary in Russian:

Смешайте все необходимые ингредиенты. Добавьте куриные лапки. Приготовьте куриные лапки. Слейте жидкость.


Article in English: Place the water, salt, and soy sauce in a saucepan and bring to a boil. Add the instant rice and stir together. Remove from heat, cover, and let steam for at least five minutes. Heat the wok over high heat and then add a tablespoon of oil. Swirl the oil around so it completely coats the bottom of the pan. Add the eggs to the wok and scramble for a few minutes.  Remove from the wok and set on a plate for now. Wipe out the wok. The wok should be hot enough for a drop of water to vaporize from the bottom. Heat wok over high heat and add a small amount of oil. Add green beans and onion to the wok and stir-fry for 2-3 minutes, until they start to get crispy and brown. Stir in the egg and rice to the vegetables in the wok. Stir-fry for 2 minutes, or until some of the rice starts to brown. Transfer from the wok to a plate. Sprinkle with pepper and serve.

Summary in Russian:

Приготовьте рис. Поджарьте яйцо. Пассируйте овощи. Всыпьте к яичной смеси рис. Подайте к столу.


Article in English: Place the wax in a double boiler. Put the double boiler on the stove and turn the burner to medium high. Melt the wax until it is soft and gooey. Place the honey in the pot and stir it into the melted wax. You can substitute corn syrup for honey if you prefer. Beeswax gum goes well with peppermint flavoring. You could also try cinnamon, lemon or licorice. Squeeze about five drops of flavoring into the pot with the melted wax and honey, and stir well.  You can add finely chopped herbs, such as rosemary or mint leaves, to the mixture. For a medicinal gum, add extra peppermint oil and a few drops of lemon juice. Stir powdered sugar into the melted gum base. The mixture should begin to thicken a bit. Taste the gum mixture and add more flavorings or powdered sugar if you'd like to increase the flavor or sweetness. Use candy molds, an ice cube tray, or other small molds for the gum. Pour an equal amount of the gum base into each mold. Place the molds in the refrigerator to give the gum time to harden, then pop out the pieces when you're ready to chew them.

Summary in Russian:

Растопите воск. Добавьте мед. Добавьте ароматизаторы. Добавьте сахар. Разлейте жевательную резинку в формы.


Article in English: Place the wheat-based bread flour in a large bowl, using your hands or a spoon to form a well in the center.  While not strictly necessary, it's a good idea to sift the flour into the bowl to remove any lumps and make it less dense. If necessary, you could use all-purpose flour instead of bread flour, but the resulting wrappers might be slightly less durable. Add the beaten egg and cold water to the center of the flour well. Gradually beat these ingredients into the flour until well-combined.  The resulting dough should be very smooth. Start by adding only 1 Tbsp (15 ml) of cold water, then gradually add more water as needed to achieve the desired texture. Use cold water only; warm water may make the dough too sticky to work with. Turn the dough out onto a well-floured surface. Knead it for several minutes, or until it becomes notably more elastic.  If there's enough room in the bowl, you could knead the dough in the bowl during this step. You should handle the dough with well-floured hands either way. Return the dough to the bowl. Cover the bowl with plastic wrap, then place the dough into your refrigerator. Let it remain there overnight. While it chills, the dough should become firmer and easier to handle. You need to give it at least 4 hours, but 8 to 12 hours will be best. Turn the chilled dough out onto a well-floured surface. Roll the batch into a rectangle measuring roughly 12 inches (30.5 cm) wide and 16 inches (40.6 cm) long.  You also need to apply generous amounts of flour to the rolling pin used for this step. Avoid sprinkling too much flour directly over the dough since adding too much excess flour may result in denser, less crispy wrappers. If the dough seems too sticky as you work with it, try refrigerating it for a longer period of time. Use a smooth knife to cut the dough into 12 squares, each measuring 4 inches (10 cm) on all sides. You'll need to make four columns across the top and three rows along the side to produce 12 evenly sized squares. Using a floured rolling pin, flatten each...

Summary in Russian:

Насыпьте пшеничную хлебопекарную муку в большую миску и посередине руками или ложкой сделайте углубление. Влейте взбитое яйцо и холодную воду в середину углубления. Замесите тесто. Поставьте тесто в холодильник на ночь. Раскатайте. Ножом с ровным лезвием разрежьте тесто на 12 квадратов со сторонами по 10 сантиметров. Возьмите присыпанную мукой скалку и раскатайте каждый квадрат, чтобы получить кусочки теста со сторонами по 15 сантиметров. Используйте полученные заготовки.


Article in English: Place the whites in a large sink or bathtub. Add 1 cup (235 mL) of white vinegar. If the clothing labels state bleach is okay, you can substitute the vinegar with ¼ cup (60 mL) of non-chlorine bleach. Add one gallon (3.8 liters) of cool water. Soak for 30 minutes. After you have soaked the white clothing for 30 minutes, rinse with cool water. Then place the laundry in the washing machine. Add detergent and wash with cool water. Air dry the clothing. If soaking and washing the white clothing in vinegar or bleach does not remove the dye, you can try a color remover like Rit Color Remover or Carbona Color Remover. Mix the product with water according to package directions, and then soak, rinse, and launder the clothing. You should only use color remover on all-white clothing as this harsh product will strip all dyes from the fabric.

Summary in Russian:

Замочите белую одежду в отбеливателе или белом винном уксусе. Сполосните вещи и еще раз постирайте. Попробуйте воспользоваться специальным пятновыводителем для полинявших вещей.


Article in English: Place the wine-filled demijohn on a table or flat chair, being careful not to disturb the sediment at the bottom. Next, place a second demijohn on the ground below the first. Make sure the second demijohn is cleaned and sanitized. If you disturb the sediment, allow the demijohn to sit undisturbed for a few hours before racking. This will give the sediment a chance to fall back to the bottom. Remove the bung and airlock, setting them aside on a clean towel. Next, insert a siphon tube into the jar. The end of the tube should be resting a few inches or centimeters above the sediment. If the tube is touching the sediment, it will suck sediment into your new demijohn, defeating the purpose of racking. Suck on the free end of the tube until you taste wine. Next, quickly place the free end into the second demijohn, filling it with wine. Keep an eye on the tube to make sure it doesn’t suck up any sediment.  If you’re worried about contaminating your wine with mouth bacteria, use a suction bulb to begin siphoning instead. Suction bulbs can be bought online or from a winemaking store. Use clean hands to replace the bung and airlock, screwing them on tightly. Put the demijohn back in its cool, dark location to continue fermenting. Clean and sterilize the old demijohn after racking. Otherwise, the sediment may stick to the bottom and become difficult to clean. Every three weeks, check the wine for sediment. If you see any, rack the wine and let it sit for another three weeks. This process can take up to nine weeks. Once the wine is sediment-free, it’s ready to bottle.

Summary in Russian:

Подготовьтесь к переливке вина. Вставьте сифонную трубку. Перелейте вино. Закройте бутыль пробкой с воздушным шлюзом. Продолжайте переливать вино.


Article in English: Place them in a bowl and cover them with six cups of water. The beans should triple in size. If you want to change the amount of soybeans you're using, just be sure to always use a volume of water three times the volume of the soybeans. Use a large stockpot or dutch oven, so you won't risk having the water and beans boil over the rim.

Summary in Russian:

Замочите сою на ночь в воде. Вскипятите 4 литра воды.


Article in English: Place them in a food processor and puree them until they're smooth. Pour it all into a bowl and use a spoon to mix it together completely. This hot sauce will become richer with time and will keep for several months in the refrigerator.

Summary in Russian:

Приготовьте пюре из перцев. Смешайте пюре с уксусом и солью. Храните соус в закрытой крышкой стеклянной банке.


Article in English: Place them in a large stockpot and top it with 2 gallons (7.6 L) of water and the remaining garlic. Bring the water to a boil. Skim the foam from the top of the water as the ingredients cook. Cover the pot and keep cooking the meat until it's tender, about 3 hours. Strain the excess water from the pepper mixture. Add the strained peppers to the stockpot.

Summary in Russian:

Сварите требуху и свиную ногу. Уменьшите газ. Добавьте в приготовленное мясо смесь перцев.


Article in English: Place them in a pan with two tablespoons of olive oil.  Put the pan on the stovetop and turn the heat to medium, mid-high.  Heat the onions until they are translucent.  Continue to stir the onions so that the heat is distributed equally.  You can use sweet white onions as a substitute for the red onions. If you have a gas stove, turn the heat down to medium to mid-low as you stir the onions.  Gas stoves heat much quicker than electric stoves. While the onions are frying, prepare a mixture in a bowl.  The mixture includes: 20-30 halved baby rose tomatoes, 1/2 cup dry white wine, 2 teaspoons Worcester sauce, 3 tablespoons chopped herbs, 2 teaspoons brown sugar, 1 teaspoon salt, and a tad bit of ground pepper.  Mix together with your hands or a spoon.  Be careful as to not crush the tomatoes.  You will want the appearance of the tomatoes on your final dish. The chopped herbs could include parsley, rosemary, basil, or thyme.  Feel free to mix and match depending on your personal taste preferences. Once the onions are translucent, add the mixture.  Stir with a spoon so that the onions mix together with the rest of the ingredients.  Place a lid on the frying pan.  Reduce the heat to low, mid-low. As you are stirring the mixture, feel free to add more olive oil if the ingredients start sticking to the pan. Do this for about one hour.  Continue to stir the ingredients every 10 minutes or so, and immediately replace the lid.  After the hour is up, turn the heat off. The most important thing is to not burn the ingredients, particularly the tomatoes.  If at any time you feel as if the ingredients are done cooking, turn the heat off. Let it sit somewhere safe so that it can cool down.  Take a spoon and pour it directly over, or next to, the pap.  Garnish the dish with fresh herbs, like parsley, oregano, or basil.

Summary in Russian:

Нарежьте две головки красного лука. Смешайте оставшиеся ингредиенты. Добавьте приготовленную смесь в сковороду с луком. Продолжайте готовить гарнир. Снимите сковороду с плиты.


Article in English: Place them in a pot filled with water and bring it to a boil. Then, let them simmer for 15 minutes or until they're cooked through. Peel the skins off the potatoes and cube them. Combine 1 lb. of frozen hash browns, 3 chicken bouillon cubes, 1/2 tsp. of pepper, 1 tbsp. of celery flakes, 1 tsp. of celery seed, and 1/8 cup of diced onion in a pot. Cover the pot in just enough water to cover the ingredients. Add one or two pinches of salt to the water. Boil the ingredients until they're tender. Combine 2 cans of Cream of Chicken soup and 2 cans of milk in another pot. Stir the mixture until it's smooth. Add the cubed russet potatoes, 1 cup of diced ham, and 1 tsp. of garlic salt to the soup. Heat it until the ingredients are blended and cooked through. Taste it to see if it needs more garlic salt or pepper. Sprinkle ½ cup of shredded cheddar cheese, 4 strips of chopped and fried bacon, and 1/8 cup of chopped green onions onto the soup. Enjoy this hearty soup as a main course or as an appetizer.

Summary in Russian:

Отварите 6 средних картофелин рассет. Положите в кастрюлю несколько ингредиентов. Сделайте в другой кастрюле смесь куриного супа. Добавьте в суп картофель, ветчину и чесночную соль. Нагревайте суп на низком огне в течение 10-15 минут. Украсьте суп. Подавайте этот сытный суп в качестве основного блюда или закуски.


Article in English: Place them in a saucepan. Put the saucepan on the stove and turn the burner to medium high. Let the milk and sugar come to a boil and cook, stirring constantly, until the sugar dissolves, which should take about 5 minutes. Remove the mixture from heat. Pour the ingredients into the saucepan and stir them in until they're completely incorporated.  You can add 1/2 cup of cocoa powder to make chocolate peanut butter cookies. Stir in 1/2 cup peanut butter  Use a spoon or a small ice cream scoop to scoop the batter in even amounts onto a baking sheet. As they cool, they'll harden slightly. When you can pick them up without them falling apart, they're ready to eat. Save some treats for later by storing them in the fridge, which will keep them from melting and falling apart.

Summary in Russian:

Вскипятите молоко и сахар. Добавьте ваниль, арахисовое масло и соль. Добавьте овсянку и перемешайте. Выложите тесто ложкой на противень, покрытый пергаментом. Дайте печенью остыть в течение 15 минут. Храните оставшееся печенье в холодильнике.


Article in English: Place them in a single pile. This will give you a general idea of the volume and inventory of items in the cabinets. Throw away items you're positive you don't need as you go. Throw any old, unused, or expired items into a trash bag. Keep an eye out for empty product containers or products that may have mildew forming, such as old shampoo and perfume bottles. Try and find things that you can do away with, including items that may still be in good condition, but you rarely or never use. Give away these items to people who can use them.  Keep all of your essentials, like toothbrushes and hand soap, on the counter while you clean. If you can't find willing friends to take your old items, drop them off at a local charity. The categories may differ depending on the variety of products that you own, but some examples are:  Facial skin care Body care Bath Hair care Makeup Medicines Oral care Nail care Shaving Perfumes Measure the space in your cabinets and the space that your items will take up in containers. This way, when you go shopping you can be sure that your items will fit into the containers, and the containers will fit in the cabinets. Container types may include plastic baskets, clear plastic containers with lids, or wicker baskets. You can also look for other kinds of containers around your home that you can re-purpose and use in your bathroom, such as metal cans, magazine holders, and see-through plastic orange juice containers. For the items that you need to grab easily when you're on-the-go, see-through containers come in handy. Use lidded containers for smaller items that tend to create a clutter. Open-top containers are best for items like toothbrushes that fit vertically into containers (they don't have to be see-though).  Your local department store should have plenty of see-though container selection to choose from. Stick to acrylic plastic containers. Glass works too, but limit them to holding items you won't need in a hurry to minimize the chances of them breaking. Once you begin segregating...

Summary in Russian:

Уберите все вещи, которые стоят сверху на раковине и шкафчиках. Выбросьте или отдайте больше не используемые и старые вещи. Сгруппируйте по категориям те вещи, которые вы решили оставить. Приобретите прозрачные контейнеры для хранения вещей, которые можно будет вместить в шкафчики. Сложите в контейнеры вещи схожего назначения. Подпишите все контейнеры в соответствии с категорией вещей, которые хранятся внутри.


Article in English: Place them into iced water. Place back in the water as you slice them. Add the turmeric powder. Then drain and place on a clean tea towel to retain the moisture. Drop in a few slices at a time to deep fry (don't overcrowd the oil). Use a slotted spoon to add and retrieve the slices.   Once cooled, they can be served or stored. To store, place in an airtight container, such as a glass container or resealable bags.

Summary in Russian:

Снимите с бананов кожуру. Нарежьте бананы на ровные кружочки. Подержите бананы в воде в течение 10 минут. Разогрейте масло. Повторите процедуру, пока не пожарите все бананы. Выложите чипсы на бумажное полотенце. Дайте чипсам остынуть.


Article in English: Place them on a cutting board and use a knife to slice them into 1/2-inch strips. It's easiest to stack the tortillas and cut them all at once. Pour in a pat of butter or a tablespoon of vegetable oil and heat it for a few minutes. Lay the strips in the hot butter or oil and let them cook on one side for about 20 seconds. Use tongs to flip them over and cook them on the other side until they turn a little brown and crispy. Let them drain on a plate lined with paper towels.  Some people skip this step, preferring to eat migas with tortillas that are soft instead of crunchy. If this is your preference, cut the tortillas into strips and skip to the next section. If you wish you can fry the tortillas until they get quite crunchy, like tortilla chips. In fact, tortilla chips may be substituted for tortillas in this recipe if you have them on hand.

Summary in Russian:

Порежьте тортильи на полоски. Разогрейте сковородку на среднем огне. Поджарьте полоски тортилий.


Article in English: Place them over the uncooked egg, distributing them evenly across the skillet. Use a spatula to press them slightly down so that the egg mixture coats them all over.  If you want the tortilla strips to remain extra crispy, don't poke them down under the egg mixture. Let them sit on top instead, so the edges won't get soggy. The eggs should be pretty well cooked at this point. Stir them a bit if there are still wet pools of egg in the pan. Spread the cheese evenly across the migas. Keep cooking the mixture until the cheese has totally melted. If the cheese seems to be melting too slowly, you can cover the skillet with a lid for about a minute to help it along. Use a spatula to scoop migas from the skillet onto plates. Serve with salsa, sour cream, refried beans, more tortillas, and any other toppings you desire.

Summary in Russian:

Выложите полоски тортильи в сковороду. Равномерно посыпьте мигас сыром. Подавайте мигас на стол. Готово.


Article in English: Place these ingredients in a large bowl and stir them until they are thoroughly combined. Whisking them all together works best. This recipe makes 6 servings or around 36 fritters. Once you've combined the first set of ingredients, you should stir the next set together until you've thoroughly combined everything again. You can use canned corn or corn fresh off a cooked cob. Now, use a mixing spoon to fold the ingredients into the batter until they're fully incorporated. They don't have to stick together completely; thanks to the milk, the mixture should be a little bit loose. If it's too chunky, add a bit more milk to loosen it up. Use a deep fry thermometer to make sure the oil doesn't get hotter than this; if it does, the fritters will burn right away. You can go ahead and start heating the oil while you make the batter to save time since it'll take a little while for it to heat up. You can use a cookie scooper or a regular spoon to scoop out each spoonful of dough. It will expand and should be no bigger than a ping-pong ball. Once you've scooped it out, drop it into the oil. You can throw in as many spoonfuls at a time as will comfortably fit into the pot. Give each spoonful about 2-3 minutes on each side before flipping it over, allowing it to brown evenly. You have to keep a close eye on them during this time to make sure they don't burn. Use a slotted spoon to remove the fritters from the oil, shaking off the excess oil, and place them on a paper towel over a plate. You can enjoy these tasty corn fritters on their own, or you can sprinkle them with a spoonful of powdered sugar or lightly drizzle them with maple syrup. Enjoy them for breakfast, as a snack, or during any time of day.

Summary in Russian:

Смешайте муку, сахар и разрыхлитель теста. Добавьте яйца, молоко, соль и кайенский перец. Добавьте в полученное тесто кукурузу и мелко нарезанный зеленый лук. Налейте в сковороду рапсовое масло, чтобы оно покрыло дно примерно на 8–10 см, и нагрейте. Выложите по одной-двум ложкам теста с масло. Готовьте оладьи до золотисто-коричневого цвета. Избавьтесь от излишков масла. Подайте к столу.


Article in English: Place these ingredients in a large bowl. Whisk together 1 cup of all-purpose flour, 1 of cup cornmeal, 1 tbsp. of baking powder, 1 tbsp. of kosher salt, and 1/2 tsp. of cayenne pepper. Continue whisking the ingredients to remove any lumps until the beer has been fully incorporated into the rest of the ingredients. Make two strips from each fish. To make this mixture, combine the salt, pepper, and granulated garlic together in a small bowl. Combine 1 tbsp. of salt, 1 tbsp. of black pepper, and 2 tbsp. of granulated garlic together in a small bowl using a spoon to stir the ingredients together. Sprinkle the salt mixture over both sides of the fillets until you've evenly seasoned them. Leave them in the batter for 10-15 seconds until they've absorbed it. Once the fryer has heated, you can add the fish to the fryer a few at a time and move them around so that they don't stick. Continue to fry them until they're brown and crispy. Take the fish out of the fryer and place them in a serving platter. Season the fish with the juice of one lemon and enjoy it while it's hot.

Summary in Russian:

Разогрейте фритюрницу до 175 º C. Взбейте до получения однородной массы муку, пекарский порошок, кукурузную муку, соль и кайенский перец. Добавьте к смеси 1 бутылку (350 мл) янтарного пива и перемешайте. Разрежьте филе сома вдоль пополам. Сделайте смесь из соли. Посыпьте филе смесью соли. Окуните каждую полоску рыбы в пивное тесто. Положите рыбу во фритюрницу. Обжаривайте рыбу в течение 3-4 минут. Подавайте.


Article in English: Place three fingers from one hand on the top three holes and three fingers from the other hand on the bottom three holes. Blow over the flute as you would a soda pop bottle, pursing your lips and directing air into the mouth opening. If you are not getting any sound, try pursing your lips even tighter so that the air hole is smaller. Since the dizi is symmetrical, it can be held in either horizontal direction, and can be played easily by a left-handed person as by a right-handed person. A dizi can emit different tones depending on temperature and humidity, so oftentimes winter is a less desirable season to play certain dizis. Watch the shape that your mouth makes as you are playing. Take note of how your mouth looks when you are able to make noise with the flute. There are many different resources online that give instruction on how to play the dizi. Tim Liu is one of the most well-known dizi instructors, although there are a number of others as well., Once you have mastered how to play a dizi, you can start to experiment with other techniques, such as sliding and popping notes, creating two tones simultaneously, using different tonguing techniques, using circular breathing, and so on, which can be accomplished by changing the embouchure and airflow. These are difficult to achieve, so a beginner should certainly not expect to be an expert player immediately. Dizi musicians spend decades perfecting their techniques. Master dizi players typically use several dizis to be able to play in a range of keys.

Summary in Russian:

Держите флейту поперек к своему телу и расположите губы у отверстия мундштука. Учитывайте время года и температуру воздуха, когда играете на флейте. Практикуйтесь перед зеркалом. Консультируйтесь у преподавателей игры на флейте и записывайтесь на онлайн курсы. Учите углубленную технику игры.


Article in English: Place translucent tracing paper over your computer monitor or art book to trace from a reference image, or draw your own directly onto the tracing paper.  Avoid tiny pieces and complex lines until you are a skilled inlayer. Consider which materials you'll use for each piece. Use multiple inlay materials for better contrast and aesthetic. Cutting each piece of your inlay out from its own sheet of tracing paper ensures you'll end up with pieces of the correct size. Leave yourself at least one "master design" sheet that won't be cut at all. Place your master design sheet over carbon paper and trace it again to mark the design onto the wood you want to inlay.  You may also wish to include a few "reference marks" around the design to help you orient yourself while inlaying. If you don't have any carbon paper, cut out one of your copies and tape it in place, then trace around it onto the wood. You'll then need to cut out each piece and tape it within the larger design, tracing around its edge as well. Cutting them all from one trace will result in undersized pieces. Number each one on its surface and on the master design sheet in the order you'll be inlaying them. Start with the furthest background elements and move to the foreground. Cut your pieces larger on edges that will end up underneath another piece to create an overlapping effect. You can even cut the entire "implied" piece out, such as a leaf that will be half hidden behind another leaf. To ensure precisely cut patterns, you can tape your pattern onto a medium density fiberboard (MDF) and cut it out using a table saw, router, circular saw, or jigsaw with the proper technique:   Only use laminate or carbide blades or a carbide drill bit to cut fiberboard. Use eye protection. Clean table saws thoroughly to remove debris that could cause a bad cut. Clamp the fiberboard in place and score with a utility knife before using a circular saw or jigsaw. Tape the fiberboard template or the paper cutout onto the wood veneer or other inlay material. Trace the pattern...

Summary in Russian:

Создайте свою деталь. Сделайте отдельные копии отдельных элементов детали. Обведите узор через копирку. Возьмите отдельно вырезанные элементы узора. Сделайте  шаблон из древесноволокнистой плиты. Вырежьте первый сегмент будущего рисунка. Подпилите границы. Временно прикрепите деталь или её шаблон к базе. Аккуратно вырежьте форму и удалите дерево изнутри. Когда будете делать зарубки, сделайте их видимыми! Начните вырезать.  Вырежьте всё возможное (аккуратно!) сверлом 1/8 ( 3 - 3,5 мм).  Вырежьте форму по границам сверлом 1/6  (1,5 – 1,6 мм). Приклейте деталь на место. Прижмите деталь крепко и оставьте сохнуть. Подравняйте деталь. Вырежьте и поместите на место остальные детали.


Article in English: Place two granny squares on top of each other with the right sides facing together. This method is quick and easy, and as long as you keep the stitches fairly loose, it makes the seam very flexible and soft. Thread a large darning needle with yarn. Insert one end of the yarn through the eye of the needle and pull enough of it through to prevent the needle from becoming un-threaded during the joining process. You do not need to knot the yarn, but you may do so if you have difficulty keeping the yarn on the needle. Knot the short end of the yarn to the opposite side of the yarn, just past the portion which passes through the eye of the needle. Pull the thread through the the back loop in both the top and bottom squares.  Do not pull the yarn all the way through since there is no knot on the end of the yarn to hold it in place. Leave enough yarn at the end after pulling the rest through to either knot or use in attaching another square, depending on whether this square is on the end of a row or in the middle, respectively. Bring the needle over the edge of both squares and into the next back loop of the top square. Push it through the loops of both the top and back squares once more.  Repeat this with the next set of back loops. You are essentially sewing the squares together using a whip stitch, or a type of stitch that stitches over the edge of the material rather than before the edge. Continue sewing this top edge of the two squares together to connect them together. After the two squares have been joined together, you can use the same technique to join squares to the other sides of the same two squares. Expand your squares out in whichever direction you need to in order to add rows in both directions. Knot the yarn to the back edge of the final square once you have finished stitching them together.

Summary in Russian:

Сложите два квадрата вместе. Заправьте нить в иголку. Начните с правого верхнего угла. Делайте стежок в каждую петлю (заднюю дужку) сшиваемых краев. Добавьте новые квадраты.


Article in English: Place your Developer and Blix containers in a sink or a bathtub with water that is 102 degrees Fahrenheit or 38.8 degrees Celsius. Use your thermometer to monitor the temperature of the water. Place your development tank in clean tap water that is 102 degrees Fahrenheit or 38.8 degrees Celsius, and pour same temperature water into the tank (without opening it) to pre-soak your film before developer. With your agitator, agitate the tank for one minute while it is soaking. After one minute dump the water out. It is OK if the water is colored. Make sure any excess water is removed from the tank. Use a thermometer to ensure that your Developer is 102 degrees Fahrenheit or 38.8 degrees Celsius. With a stopwatch in hand, pour the Developer into the tank until it is level with the opening at the lid. Start the stopwatch as soon as you've poured all the Developer into the tank. Agitate the tank for 15 seconds.  Do this by swirling the tank around. Flip the tank gently 4 times every 30 seconds. Tap the tank gently on the edge of the sink to pop any bubbles that have formed inside from flipping it. Repeat this every 30 seconds for 3 minutes exactly. At 3:25, start pouring the Developer back into its original chemical container or jug using the funnel. Your developing time will be 3 ½ minutes. Do not neglect to agitate the developing tank. The developing chemicals become exhausted very shortly after coming in contact with the film. The agitation ensures that fresh chemicals are touching the film. Ensure with your thermometer that the Blixer is at the right temperature. Pour the Blix mix into the tank until it is level with the opening at the lid, and start your timer. Agitate for 15 seconds then cover. Flip the tank four times, but you do not need to tap it this time! Flip the tank 4 times every 30 seconds for 6 minutes. At 6:25, pour the Blix back into its original chemical container or gallon jug using the funnel. You will need to wash the film after you pour out the Blix. Fill the tank with tap water that is 95 to...

Summary in Russian:

Опустите растворы проявителя и закрепителя в теплую воду. Подготовьте пленку к работе. Залейте в бачок проявитель. Залейте в бачок отбеливающе-фиксирующий раствор. Залейте в бачок стабилизатор.