Sorry I started typing last night this story and went to sleep in front of my pc.
Happy new year Russki style – mini-lessons you learn about russians or symbols and traditions of russian new year NEW
When you start learning RUSSKI - Russian language the first and the easiest word to remember is HO-RO-SHO – “good” (pronounced close to “horror-show”) but this is obviously not enough of Russian culture for you today as I want to tell you about X-mas and New Year.
Lots of my friends keep asking me how Russians celebrate X-mas a New Year so here we go... “horror-show”, I will tell you! my midnight story...
Russians love celebrating everything they see, know and everything they dont see and don’t know… We are so ridiculous in celebrating that we even know the date of French revolution (Bastille day) - only in order not to miss on extra-reason for drinking… Yes, we must need a reason to celebrate then the celebration goes on smoothly and naturally… Drinking without a reason considered alcoholism so finding the reason is a good way to stay healthy!.
Russians start celebrating X-mas with the whole Catholic World – 24th of December by drinking hard core… We go back to the part on "what we drink" later as you all probably have quite a vague idea thinking that vodka should be on the table as a DAVAJ-DAVAJ and DA-DA (“cummon-cummon and “yes-yes”) décor. This is wrong.
When Russian men wake up the next day after the first day of celebration, usually they do it with their face in sauerkraut for poor families, in Russian potato salad Olivier - for middle class, in red caviar - for rich and in black caviar - for oligarchs, They start preparing to the next food-drink-flowing-like river date and it is 31st of December – New Year's eve which is - thanks god - the same for everyone in the world (almost)… 1st of January the picture of waking up in salads and caviar does not change – it's all the same… what changes? – the color of your face.
But wait as there is more to it. real Russian X-mas starts on 7th of January (Orthodox style) – this is when the original face in the salad thing happens the "right way"… But wait as there is even more and celebration does not end up with this 7th date as 14th of January when the whole country should be working already a new drinking season opens: New Year Old Orthodox style…
There are the dates for you… There is one note though on "when you should stop drinking": when you feel the salads from the festive table take you out for a walk - there is the day you stop or when you hear the caviar telling you should also buy a Chealsea Club - there is a DA-DA day to stop.
BTW lots of Russians have the same destiny: in childhood they were all abandoned by their parents, left at the cellar door or some bottle shop and were raised by vodka bottles.... serious!
So when people ask me how long do the holidays go for, I’d be very honest if I say: from 24th of December to 14th of January we celebrate every day. Three weeks pass by like three clicks on your laptop.
Vodka – da-da, but wait as you would not be blessed as a real Russian guy or a real devushka (girl) if you have not tried a pure spirit – 96 degrees it sure is - it goes well down with any caviar or any salad. After a glass of this drink there are no rich or poor anymore – everyone is equal as the grass after mowing and the “horror-show” continues…
Russian nights are sooooo cold (40 below ZERO and we are not even at the Casino!) and there are no other ways to warm you up apart from sleeping next to a very brown large bear, having all night sex with a good looking Russian or drinking pure spirit… By the way drinking alcohol is considered as sport the same way Russians think that chess is sport. I will not be surprised if they will soon introduce vodka competitions at the Olympics the same way they plan to introduce pole-dancing and it is excellent!
Now let’s go back to what do we like to have on our tables for X-mas and New Year celebrations. Olivier (Russian potato salad is the King of the table), shuba (herring covered with layers of vegetables (cooked beets, carrots, potatoes, onions and eggs), [we’d also have crab salad, fish salad, and cheese salad - all covered in real style mayo - usually 8-10 salads all together], caviar (you never go wrong with that ), We also cook chickens. Goose is a good and posh treat for a luxurious table set up but it is a flying dream… and there are lots and lots of small goods – delicatessen: pates and different style of hams, cold and hot meats and kolbasas, The latter might also go on open sandwiches (buterbroads). Then goes fish of any kind : hot and cold smoked beluga, sturgeon and red salmon… Mushrooms follow the parade - mushrooms of any possible kind – marinated or pickled. Kholodets, a jellied meat dish with peasant origins that is now a delicacy with an international reputation, and code liver… Pirozhki is a must for every festive table! They go with any filling: meat, cabbage, rice and eggs, cheese and liver so do Russian bliny (pancakes) that you can top up with caviar and honey. Bread especially rye type is a good balance for every table like salt and pepper. Russians say: bring in the bread and salt other wise your table will be crooked. Vegetable "caviars" like ikra made out of zuccinnis or eggplant is a good table delicacy every Russian babushka knows how to make. Then there are lots of picked and marinated vegetables and zakuskas: tomatoes, cucumbers (gerkins) and peppers. Whole baked piglet with a bunch of fresh parsley stuck inside his mouth is a fantastic table decoration surrounded by baked and dill-ed potatoes…It must smell with garlic which does not prevent Russians from kissing... Well, and I was joking about pure spirit. Usually Russians drink champagne for X-mas and New Year holidays as we civilized more than everybody thinks :).
Sweet table or deserts would usually have one nice big and very tasty cake (honey or souffle – birds milk) and lots of chocolates like Mishka na Severe, Belochka, Griliazh v Shokolade, Yuzhnaya Noch’ chocolates; and fruit, they would probably be limited to mandarins – but very very sweet type of… We would never sit at the table that was not decorated with lots of crystal ware and fine china. Black tea is served too - usually rich Ceylon type.
On a New Year eve every Russian who respects himself (and all Russians do!) should sit down in front of TV and watch a stupid movie called: “The Irony of Fate, or Enjoy your Banya (Bath)! (Russian: Ирония судьбы, или С лёгким паром!; trans. Ironiya sudby, ili S lyogkim parom!)” as it was the only Russian movie about New Year it has been shown on TV late December dates for the last 40 years. no one in the world would understand why Russians do stop cleaning their houses, get clued to TV and watch this crap,but it makes everyone cry and smile...
Russians love Chinese astrology so they celebrate New Years following the Chinese calendar / horoscope theme with symbolic Chinese animal of the year: dragon or rabbit or what ever has tails or ears…
Grandather Frost (or Father X-mas ) comes over to every Russian house with a child – the same way they do everywhere in the world (G-Father X-mas can be shaped as your father and even have the voice of your father you will not remember it anyway as you are too small to remember. When you start to remember it is too late as you start drinking and you do not remember anything anyway…) Father Frost (Ded Moroz) usually has a very cute maid next to him (his grand-daughter and his right hand to help him take the presents out of his sack and to assist him to find the way home when he is too drunk)…
G-Father Frost comes to every adult too depending on the day of celebration and how much vodka the guy had the night before. This way Father Frost can come in any shape and can even have the voice of Russian president (Putin, Medvedev or even both of them)… The more you drink the better images of Father Frost will come to you after… I bet the person who saw the best image of all called him "Jesus!".
Russia is the only country in the world where you can celebrate NY 9 times moving from East to West with a certain speed (9 time zones). We have not decided yet what transport you can use for this sort of exercise but most of them except sleds with dogs will not be able to cross some parts of this country. We would prefer trains with one condition only: the train full of Russian babushkas should run parallel to ours and baushkas should sell us gerkins, fresh apples and pirozhki right from the windows of the other train.
S NOVYM GODOM! S ROZHDESTVOM! (Happy New Year, Happy X-mas! )
But this is how I see X-mas and NY Russian style which we had 20 years ago – please share your own childhood memories… Sorry for the messy story…. I am just half asleep… the other half is somewhere else already…
There is one more and last note to this article i almost forgot to write - if you do not drink at all and you are also that boring like we are on the NYE you might end up doing even more stupid things than drinking and putting your face into a bowl with salad like: dancing, going for walks (!!!!) in the fresh air (!!!!), running, jumping, walking inside the metro carriage in a company of five merry friends laughing, having a X-mas tree upside down in one hand and a goat on the leash in the other hand singing Russian happy songs and playing harmonica and even throwing snowballs after all... WTHell!!
FESTIVE SEASON DARK CHOCOLATES WITH PRUNES AND ROASTED ALMONDS NEW for tonight: making chocolates for my friends who helped us so genuinely in the passing year... dark delish with prunes and roasted almonds inside they melt and stick and crunch - all healthy all hand made by your smiling servant NM. they are still hot - i will photograph them when they are nicely packaged: tada!
OASIS BAKERY NEW breakfast at Oasis Bakery today with Bilal Ali - very grateful for this treat. not food the company and the gesture matters. i am keeping he veggie pie for Yoshi Lis, but the coffee was... WOW!!! probably the bestest in Melbourne (i tried to copy them before - with regrets nothing even close) . Oasis is very distinctive for the quality of their coffees - Lebanese stile with cardamon seeds - i was not surprised the cafe is full of russians who appreciate this good quality food/drinks too... thank you Bilal
FEELING RUSSIAN TODAY? NEW come over as my borsch is ready served with blue bay light sour creammmmmmm... [Blue Bay Cheese Appreciation Society] and bordinski rye. fixed for tonight hot and yummy...
BOYSENBERRY CAKE EUROPEAN BAZAAR SHOP NORTH ROAD ORMOND NEW new boysenberry cake from European Bazaar Shop North Road Ormond.. we just got a sample cake that will be delivered fresh to the shop every second day. there is nothing like this anywhere in the european shops in melbourne... and it is spectacular and it is very russian (not that it is blonde and with blue eyes but just as delicious)
ECLAIR CAKE EUROPEAN BAZAAR SHOP NEW This one is made out of 100 tiny little eclairs all covered from inside out in milky cream and dark chocolate so yummy you will feel you are flying back to Europe again... enough said... pictures.
MUSIC ON MUTE SALAD NEW one of our favourite nights of the month is when Serezha comes over... ~main: ¼ cabbage ¼ red spanish onion 1 carrot 1 small green pepper 8 small organic green/yellow/red tomatoes coriander leaves continental parsley leaves 200g strawberries 2 celery stalks pine nuts dry blueberries dry cranberries extra virgin olive oil balsamic vinegar ~on the side: organic beef sausages ~Milan’s cheese and spinach bureks ~jewish grape juice ~no music today - we simply made it dry - sorry >>> ~desert: hand made white chocolates with roasted almonds / blueberries and cranberries lipton fruit tea Serezha’s philosophical talk plus plus...
my blender decided to get smart today: it either pretended it was a simple chopper or just one lazy crocodile... anyway it did not want to do the job right. this is what became out of one planned smooth pumpkin soup - that turned into un-imaginary rough but still tasty substance - topped with shi-taki mushrooms roasted with garlic and onions plus fresh parsley flowers: i called it NOT ALL RIGHT BLENDER NEW because at the end it's nothing to do with the soup... pumpkin carrot purple spanish onion coriander leaves parsley celery leaves tomatoes yellow and green pepper hot red chilli no-salt salt and spices
It was probably the first dish I made together with my mom of course when i was a kid. The name itself reveals so many memories from the past - me standing on the chair as I could not reach the table and mixing ingredients, sweet aroma of sugary- milky- baking and my mom giving me instructions next to the kitchen stove. My role was probably very small but i remember still every step of it as if was yesterday. It was so much fun - and liking the spoons was probably the best out of it...
It looks like it was a very popular cake back then. Everyone was making them but my mom's cake was the best of course... It was moist enough, it was soft enough and it contained enough of everything - like Kellogs - just right! I hope you will enjoy it too...
>>>for Cream butter - 1 lb cacao - 2 tbsp condensed milk (with sugar) - 1 jar(2 cups) >>>Decorating: 55g apricot jam (4 tablespoons) 100 mls heavy cream 100g. dark chocolate, finely chopped Do: At first make cream. Mix chopped butter with cacao in a mixer very carefully. Add condensed milk and mix again. Put cream in the fridge while dough is made. Now let's make dough. Mix kefir, cognac and cacao in the mixer, then add all other ingredients for dough. Mix everything very well. The dough must look like sour cream. Bake 7-8 shortcakes (heat oven - 180-200C). Shortcakes are baked very quickly about 15 minutes. Let a shortcake to get cooled a little, then spread cream on the shortcake. When all the shortcakes are creamed, spread the cream on the top and on the sides of the cake. Put the cake in the fridge for a couple of hours. Decorate the cake with fruits and chocolate chips. And now let's have a party!
KULEBIAKA (RUSSIAN FISH, MEAT OR CABBAGE PIE) this one was my grandma's (babushka's) speciality. my responsibility in her kitchen was the filling and the whole arrangement (making it up to the oven) as she would prepare the dough a day before to rise nicely. not my linda dish as nowadays i like food to be prepared healthy and with less pain - maximum is 1 hour (and it's borsch) - the rest of the dishes should be 20 min or less all fresh and easy but it seems back then the time went slower and we had more of it to spend on ourselves. a little bit of praising: I think it is Russian in origin, yet the name sounds French. It's a Russian hot fish, meat or cabbage and rice "pie," that includes the spinal marrow of the sturgeon (the most delicious russian fish in the world black caviar comes from), and that the French borrowed it at some point (early enough that Monsieur Escoffier includes it in his 1903 "bible" - The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes). It is more commonly transliterated from Russian as Kulebiaka or Kulebyaka. The more traditional fish were pike, perch, turbot, starlet, salmon, sturgeon, whitefish, sandwiched between layers of other fish, grains, and or other ingredients, including egg, mushrooms, and cabbage. Among cooks and chefs Kulebiaka is considered the king of pies, The recipe is complex but the results worth every minute you spend on cooking.
Needs: >>>Pastry: 175 ml of warm milk 70 gms of butter 1 envelope of active dry yeast 1-½ tbl spoons of sugar 60 ml of warm water 1 large egg, plus 2 large egg yolks 1 teaspoon of salt 460 gms of flour Do: 1. Combine the sugar, water, and yeast. Set in a warm place to proof for 10-15 minutes. 2. Combine the milk and the butter in a saucepan and bring to the boil. Remove from heat and cool to 45°C. 3. Beat the eggs and egg yolks until creamy, then combine them with the cooled milk mixture and yeast. 4. Place dry ingredients into a food processor fitted with a steel blade. As the processor is running, add the liquid mixture until the dough clings together. 5. Turn out onto a floured surface and knead briefly into a ball. 6. Place dough in a buttered bowl, and cover with a linen towel and set in a draft less, warm place. Let rise until it doubles (1 ½ hours). 7. When the dough has risen, punch it down, then let rise an additional 45 minutes.
>>>Filling (for fish only - you can invent you meat or rice and cabbage filling yourself): 1 kilo of boneless salmon fillets 1 cup of white rice cooked in 2 cups fish or chicken stock 500 gms of white fish (cod or haddock, butterfish or sturgeon) de-boned 1 medium white onion, and one bunch of spring onion diced finely Salt and pepper to taste 200 ml of dry white wine 1 half of a fresh lemon 4 Tbls of flour (to add to fish cooking) 50 ml of sour cream 50 grams of unsalted butter 150 grams of melted butter Fresh Parsley and dill chopped – a generous handful of each For the glaze: 1 egg, 2 Tbls of Vegetable oil and 2Tbl of water, combined
Do: 1. Cook the rice and set aside. 2. Sweat the onions in 10 grams of melted butter until translucent. Set aside. 3. Melt 10 grams of butter in a flat-bottomed skillet. Sautee the white fish fillets for 5 minutes on each side. Remove fillets to a plate with a paper napkin to cool. 4. Raise the heat in the skillet and heat the pan juices through. De-glaze the skillet with 75 ml of the white wine, then stir, using a wooden spoon to scrape up the bits on the bottom. Simmer to reduce by half, then set aside. 5. Heat the remainder of the white wine, juice of the lemon and a sprig of dill in the de-glazed skillet until simmering. Place the salmon fillets into the simmering wine and poach covered for approximately 8 minutes. Remove to a plate with paper towels to cool, and then flake with the backside of a fork. Pour the remaining pan juices into a jug and set aside. 6. Combine 2 Tbls of flour with 20 grams of butter into a roux in the skillet and heat carefully until mixture is foaming. 7. In small amounts, add the reserved pan juices to the roux as you beat with a whisk to combine and thicken. When all the pan juices (don’t use more than a total of 500 ml) have all been absorbed, reduce heat and stir to thicken. Add the crème fraiche or sour cream. 8. Toss the sauce, rice, onions, chopped dill and parsley and flaked white fish together in a bowl. Taste carefully, and then add salt and pepper. Be careful not to over salt. Assembling the Kulebiaka: 1. Melt the remaining butter in a saucepan. 2. Turn half of the dough on to a floured surface and roll into a long oval (50 centimeters) 3. Spoon half of the rice filling within the oval (leaving a 5 centimeter edge) and sprinkle with a few spoonfuls of butter. Top with the salmon, then the remainder of the rice filling. Cover with more melted butter. 4. Use your hands to form the fish and filling into a loaf-shaped oblong, use up the remainder of the butter on top of the loaf. 5. Roll out the other half of the dough into an oval, and carefully place it over the loaf. Cut off any excess dough. 6. Crimp the edges and use the dough scraps to make decorative designs on top of the kulebiaka. 7. Cover with a linen towel and set to rise 40 minutes in a warm place. 8. While the kulebiaka is rising, pre-heat the oven to 190°C. 9. Brush the glaze mixture all over the kulebiaka. Prick holes (at least 6) in the top of the kulebiaka to allow steam to escape then place in the center of the preheated oven and cook for 45 minutes until the crust is golden brown.
STUFFED EGGS Ingredients: 8 eggs hard boiled 3 tbsp parsley and dill finely chopped 1/2 cup cream 1/2 cup cheese ground 3 tbsp butter mayonnaise salt, greens red and black caviar for decoration Do: Cut eggs in halves, take yolks out. Blend yolks with butter, greens, salt and cream.. Put the filling back into the halves. Put two halves together like a whole egg, sprinkle with cheese and butter. Bake in the oven for 10-12 minutes. Before serving pour mayonnaise over and decorate with greens.
what do we have here? omlete (chicken eggs?), shi-taki (shi-mushrooms), bacon, cherry tomatoes all cooked in french butter, flower decoration - edible flowers from the garden, freshly squeezed orange, cheese puff, and cappuccino (no extra hot milk on the side today sorry) SATURDAY BREAKFAST
did you know?.. that in Russia people's main food is borshch (it's one yummy beetroot / cabbage++ soup)? ok, you all do - whom am i surprising? these melbourne crowd has been spoiled with cuisines from all over the globe...
but you probably could not even guess that in russian language we have the word "borshch" used in a verb form ... it's like you say "you pumpkin-souped me tonight and i was really scared" or "you could have minestroned me easily with that italian joke" - no jokes for real!!!!
like to "over-borshch" something simply means to "over-do" something... "you over-borshched a little bit with these comments at the meeting" - your colleague might say to you easily. well... vladimir nabokov used to introduce unusual words to english language ... we should probably continue with his tradition (although i doubt he has missed the "borshching" thing!) ... i hope i did not over-borshched you with my comments... COOKING IS AN ART TOO - LET'S NEVER OVER-BORSHCH WITH IT! have you noticed - you add one more herb into your cooking and you can spoil it no problem - so under-borshching is the rule!
FOOD Color Meaning colors have deep subliminal meanings that affect our thinking and rational. they have symbolic meaning that changes amongst different cultures and countries. we are faced with color choices all the time. food colors you choose to cook for your loved one have very deep meaning too… how do we read it? tonight she/he might cook pink salmon, surrounded with the salad of yellow bell peppers and green spinach with potatoes. can you read the message he/she is trying to tell you on subliminal level? let's learn it?
Red Red is the color of fire and blood, so it is associated with energy, war, danger, strength, power, determination as well as passion, desire, and love.
Red is a very emotionally intense color. It enhances human metabolism, increases respiration rate, and raises blood pressure. It has very high visibility, which is why stop signs, stoplights, and fire equipment are usually painted red. In heraldry, red is used to indicate courage. It is a color found in many national flags.
Red brings text and images to the foreground. Use it as an accent color to stimulate people to make quick decisions; it is a perfect color for 'Buy Now' or 'Click Here' buttons on Internet banners and websites. In advertising, red is often used to evoke erotic feelings (red lips, red nails, red-light districts, 'Lady in Red', etc). Red is widely used to indicate danger (high voltage signs, traffic lights). This color is also commonly associated with energy, so you can use it when promoting energy drinks, games, cars, items related to sports and high physical activity.
Light red represents joy, sexuality, passion, sensitivity, and love. Pink signifies romance, love, and friendship. It denotes feminine qualities and passiveness. Dark red is associated with vigor, willpower, rage, anger, leadership, courage, longing, malice, and wrath. Brown suggests stability and denotes masculine qualities. Reddish-brown is associated with harvest and fall.
When you serve red color food to your lover what message does it carry?
Orange Orange combines the energy of red and the happiness of yellow. It is associated with joy, sunshine, and the tropics. Orange represents enthusiasm, fascination, happiness, creativity, determination, attraction, success, encouragement, and stimulation.
To the human eye, orange is a very hot color, so it gives the sensation of heat. Nevertheless, orange is not as aggressive as red. Orange increases oxygen supply to the brain, produces an invigorating effect, and stimulates mental activity. It is highly accepted among young people. As a citrus color, orange is associated with healthy food and stimulates appetite. Orange is the color of fall and harvest. In heraldry, orange is symbolic of strength and endurance.
Orange has very high visibility, so you can use it to catch attention and highlight the most important elements of your design. Orange is very effective for promoting food products and toys.
Dark orange can mean deceit and distrust. Red-orange corresponds to desire, sexual passion, pleasure, domination, aggression, and thirst for action. Gold evokes the feeling of prestige. The meaning of gold is illumination, wisdom, and wealth. Gold often symbolizes high quality.
Yellow Yellow is the color of sunshine. It's associated with joy, happiness, intellect, and energy.
Yellow produces a warming effect, arouses cheerfulness, stimulates mental activity, and generates muscle energy. Yellow is often associated with food. Bright, pure yellow is an attention getter, which is the reason taxicabs are painted this color. When overused, yellow may have a disturbing effect; it is known that babies cry more in yellow rooms. Yellow is seen before other colors when placed against black; this combination is often used to issue a warning. In heraldry, yellow indicates honor and loyalty. Later the meaning of yellow was connected with cowardice.
Use yellow to evoke pleasant, cheerful feelings. You can choose yellow to promote children's products and items related to leisure. Yellow is very effective for attracting attention, so use it to highlight the most important elements of your design. Men usually perceive yellow as a very lighthearted, 'childish' color, so it is not recommended to use yellow when selling prestigious, expensive products to men – nobody will buy a yellow business suit or a yellow Mercedes. Yellow is an unstable and spontaneous color, so avoid using yellow if you want to suggest stability and safety. Light yellow tends to disappear into white, so it usually needs a dark color to highlight it. Shades of yellow are visually unappealing because they loose cheerfulness and become dingy.
Dull (dingy) yellow represents caution, decay, sickness, and jealousy. Light yellow is associated with intellect, freshness, and joy.
Green Green is the color of nature. It symbolizes growth, harmony, freshness, and fertility. Green has strong emotional correspondence with safety. Dark green is also commonly associated with money.
Green has great healing power. It is the most restful color for the human eye; it can improve vision. Green suggests stability and endurance. Sometimes green denotes lack of experience; for example, a 'greenhorn' is a novice. In heraldry, green indicates growth and hope. Green, as opposed to red, means safety; it is the color of free passage in road traffic.
Use green to indicate safety when advertising drugs and medical products. Green is directly related to nature, so you can use it to promote 'green' products. Dull, darker green is commonly associated with money, the financial world, banking, and Wall Street.
Dark green is associated with ambition, greed, and jealousy. Yellow-green can indicate sickness, cowardice, discord, and jealousy. Aqua is associated with emotional healing and protection. Olive green is the traditional color of peace.
Blue Blue is the color of the sky and sea. It is often associated with depth and stability. It symbolizes trust, loyalty, wisdom, confidence, intelligence, faith, truth, and heaven.
Blue is considered beneficial to the mind and body. It slows human metabolism and produces a calming effect. Blue is strongly associated with tranquility and calmness. In heraldry, blue is used to symbolize piety and sincerity.
You can use blue to promote products and services related to cleanliness (water purification filters, cleaning liquids, vodka), air and sky (airlines, airports, air conditioners), water and sea (sea voyages, mineral water). As opposed to emotionally warm colors like red, orange, and yellow; blue is linked to consciousness and intellect. Use blue to suggest precision when promoting high-tech products.
Blue is a masculine color; according to studies, it is highly accepted among males. Dark blue is associated with depth, expertise, and stability; it is a preferred color for corporate America.
Avoid using blue when promoting food and cooking, because blue suppresses appetite. When used together with warm colors like yellow or red, blue can create high-impact, vibrant designs; for example, blue-yellow-red is a perfect color scheme for a superhero.
Light blue is associated with health, healing, tranquility, understanding, and softness. Dark blue represents knowledge, power, integrity, and seriousness.
Purple Purple combines the stability of blue and the energy of red. Purple is associated with royalty. It symbolizes power, nobility, luxury, and ambition. It conveys wealth and extravagance. Purple is associated with wisdom, dignity, independence, creativity, mystery, and magic.
According to surveys, almost 75 percent of pre-adolescent children prefer purple to all other colors. Purple is a very rare color in nature; some people consider it to be artificial.
Light purple is a good choice for a feminine design. You can use bright purple when promoting children's products.
Light purple evokes romantic and nostalgic feelings. Dark purple evokes gloom and sad feelings. It can cause frustration.
White White is associated with light, goodness, innocence, purity, and virginity. It is considered to be the color of perfection.
White means safety, purity, and cleanliness. As opposed to black, white usually has a positive connotation. White can represent a successful beginning. In heraldry, white depicts faith and purity.
In advertising, white is associated with coolness and cleanliness because it's the color of snow. You can use white to suggest simplicity in high-tech products. White is an appropriate color for charitable organizations; angels are usually imagined wearing white clothes. White is associated with hospitals, doctors, and sterility, so you can use white to suggest safety when promoting medical products. White is often associated with low weight, low-fat food, and dairy products.
Black Black is associated with power, elegance, formality, death, evil, and mystery.
Black is a mysterious color associated with fear and the unknown (black holes). It usually has a negative connotation (blacklist, black humor, 'black death'). Black denotes strength and authority; it is considered to be a very formal, elegant, and prestigious color (black tie, black Mercedes). In heraldry, black is the symbol of grief.
Black gives the feeling of perspective and depth, but a black background diminishes readability. A black suit or dress can make you look thinner. When designing for a gallery of art or photography, you can use a black or gray background to make the other colors stand out. Black contrasts well with bright colors. Combined with red or orange – other very powerful colors – black gives a very aggressive color scheme.
GET YOUR BEER OUT! European Bazaar shop North Road Ormond - russian delicatessen and more - Alex asked me to photograph his favorites - dry fish rare breeds go well with beer - щука карась краснопёрка сазан толстолобик и сом - gosh how do they sound in english? aha: crucian, sazan, rudd, pike, silver carp and catfish (not in order and there i know only half of the translations) anyway - photos to go:
NYAM-NYAM European Bazaar Shop North Road Ormond treats - getting ready for tomorrow's flock of guests - what do we have here? poppy seeds cake Polish style, honey slice (nyam-nyam, but sorry i can only sniff it...), trout caviar russian style (with borodinski rye and french butter; what else do you see? - do not believe your eyes cos it's not there!) and finally: Bonjour Liqueur something sweet that smells delicious... what can i say to conclude this list? lucky you who come over tomorrow... i envy you can eat these things without regrets...
THIRD WAVE AND RYO KITAHARA
Third Wave Cafe Prahran I mentioned before: there is some information I got from our friends about Third Wave amazing chef, Ryo Kitahara: http://www.zoominfo.com/p/Ryo-Kitahara/1683098615 About Chef Ryo Kitahara Ryo Kitahara was born in Kagawa City, close to Osaka, Japan - the food-centric city of Japan.
At the age of 19, he successfully applied to the prestigious Tsuji Cookery School in Osaka, the biggest and most important culinary institute in Japan, where guest lecturers included numerous 3-Michelin star chefs.
Upon completion of his schooling, he was a waiter/chef at Dantes, a small 16-seater, aiding the owner in the kitchen and on the floor. This two year stint was followed by a year at Papier Luna, a casual French eatery in Osaka.
It wasn't until he began at Iron Chef Hiroyuki Sakai's eponymous restaurant, La Rochelle Osaka, in Tokyo as Commis-chef that he started to make a name for himself. After 2 years, he was promoted to Senior Sous-Chef, and was quickly promoted again to open Sakai's Modern Restaurant Tapas as Head Chef. After a year, he returned to La Rochelle as Head Chef. In 2006, he moved to Australia, and took a post at Azuma in Sydney as Pastry Chef of the 1-hat restaurant, before spending 4 years at Gallileo in the Observatory Hotel in Sydney.
Ryo moved to Melbourne to take up his position as Executive Chef of Duck Duck Goose, and was at the forefront of the haute-cuisine de Franco-Nippon movement.
He was soon invited by Chef Shigeo Nonaka, who needed a chef who had a strong fine dining background, but who could also create a more interesting Japanese tapas menu, for his new restaurant, Heirloom. Ryo joins Heirloom as Executive Chef, and in-collaboration with Chef Shigeo Nonaka, will create a modern Japanese tapas menu; but will also offer Degustation Menus for clientele who are after a more serious fare. ... Till this day, Iron Chef Sakai still refers to Ryo as his star protégé, and was the leading chef-aid to Sakai during his previous trip to Australia. courtesy to websites: thank you for the link send from chanoyu spa thirdwave photos: japaninmelbourne. zoominfo
not that we can not live with out yummy bureks but with out Milan - noway! http://www.burek.net.au/ - not even a couple of days... featuring the leftovers from our Saturday event - apple and cinnamon bureks: