Category Archives: food

About Food

“Female gender mooches around the coloured goods and booths with cookies. Relentless time has left a stamp on these cakes. They are covered with sweet rust and black mold. Buy these cakes, but, please, keep them away from your mouth; if not, you will be in trouble. The same can be said about dried pears and caramel. Pitiful doughnuts are covered with strange matting, there are also ones covered with earth dust. They seem to be dirt cheap for women. The belly is not a mirror.”
The Fair by Anton Chekhov

In other words, one could say that the stomach does not look in the mirror.

Today we rather do not have problems with keeping a good standard of hygiene. We eat food with artificial flavouring, dyes and preservatives. A mirror reflects our face, not belly.

Maybe you could cook your own cakes.

300 g flour200 g butter
100 g icing sugar
3 egg yolks
a pinch of salt
for topping:
100 g chocolate
25 g butter

Preparation method
Sift the flour. Add the butter, sugar, salt and yolks. Knead the homogenous dough. Wrap it in the plastic foil and chill for 1 hour. Preheat the oven to 200 degrees C. Line the baking sheet with wax paper. Make biscuits and place them on the baking sheet. Bake for 10 minutes. Melt butter and chocolate in a bowl placed over hot water. Dip biscuits in the chocolate mixture.



About Food

Supplies of human food are infinite.

“The richest odor is that of young onions when they are just beginning to get golden-brown, you know, and when rascals fill the house with their sizzling. Another thing: when you come in, the table must be set, and when you sit down you tuck the napkin into your collar and you take your time about reaching for the vodka decanter. And mind you, you don’t pour it into an ordinary wine-glass, you don’t treat the sweetheart that way. No. You pour it into something antique, made of silver, a hairloom, or into a quaint pot-bellied little glass with an inscription on it, something like this: ‘As you clink, you may think, monks also thus do drink.’ And you don’t gulp it down, straight off, but first you sigh, you rub your hands together, you gaze nonchalantly at the ceiling, and only then, slowly, you raise it to your lips, and at once sparks from your stomach flash through your whole body.
And as soon as you have had your snifter, you turn to the appetizers.
The best appetizer is herring with onion and mustard sauce, and without waiting, my friend, while the sparks are still flying in the stomach, you help yourself to caviar, with lemon juice, if you prefer it that way, then you have a radish with salt, and another piece of herring. But I’ll tell you what’s better still, my friend: salted pink mushrooms, minced as fine as caviar and served with onion and olive oil… exquisite!
Another good appetizer is stewed white mushrooms.
Yes, yes, with onion, you know, and bay leaf and other spices. You lift the lid of the dish, and the steam rises, a smell of mushrooms… sometimes it really brings tears to my eyes! Well, sir, the meat pie is brought in from the kitchen and at once, without delay, another glass of vodka is in order.
Well, sir, before the meat pie you down another one, (…). The meat pie must make your mouth water, it must lie there before you, naked, shameless, a temptation! You wink at it, you cut off a sizable slice, and you let your fingers just play over it, this way, out of excess of feeling. You eat, the butter drips from it like tears, and the filling is fat, juicy, rich, with eggs, giblets, onions.
You eat only two slices, the third you keep for the shchi (cabbage soup), (…). And as soon as you’ve finished with the meat pie, have the shchi served, to keep the appetite at peach. The shchi must be piping hot. But even better than shchi, with all that cabbage, is a borshch (betroot-based soup), prepared with sugar beets, Ukrainian style, you know the way, my friend, with ham and country sausages. It should be served with sour cream, of course, and a sprinkling of fresh parsley and dill. Another excellent thing is a rassolnik, with tripe in it and giblets and young kidneys, and then if you want a soup, the best thing is a vegetable soup, with carrots, fresh asparagus, a bit of cauliflower and whatever else is legitimate.
After you have had your borshch or your soup, as you prefer, have the fish course served, and immediately, my friend. Of all the mute race, the finest is crucian carp, fried in sour cream. But so that I shouldn’t have any odor of silt, and to give it true delicacy, it must be kept alive in milk for twenty-four hours.
Pike, perch or carp with tomato and mushroom sauce isn’t to be sneezed at, either. But fish doesn’t really satisfy one, you’ll admit, Stepan Frantzych: there’s no substance to it. The main thing in a dinner isn’t the fish, no matter with what sauce, but the roast.
Say the roast is a snipe or two, and perhaps a partridge with it, or a brace of fat quail, (…). And what about roast turkey? The bird should be a hen, with fat, juicy, white meat – the breast of a nymph…
Good Lord! and what about duck? If you take a duckling, one that has had a taste of the ice during the first frost, and roast it, and be sure to put the potatoes, cut small, of course, in the dripping-pan too, so that they get browned to a turn and soaked with duck fat and…”
The Siren by Anton Chekhov

I am a cat and I prefer only raw food. So supplies of tasty cat food are limited compared to humans’. The world is not fair.


About Greed

“They served first for a cold course white sucking-pig with horse-radish cream, then a rich and very hot cabbage soup with pork on it, with boiled buckwheat, from which rose a column of steam. The doctor went on talking, and I was soon convinced that he was a weak, unfortunate man, disorderly in external life. Three glasses of vodka made him drunk; he grew unnaturally lively, ate a great deal, kept clearing his throat and smacking his lips, (…).
Pie was served; then, I remember, with long intervals between, during which we drank home-made liquors, they gave us a stew of pigeons, some dish of giblets, roast sucking-pig, partridges, cauliflower, curd dumplings, curd cheese and milk, jelly, and finally pancakes and jam. At first I ate with great relish, especially the cabbage soup and the buckwheat, but afterwards I munched and swallowed mechanically, smiling helplessly and unconscious of the taste of anything” 
“The Wife” by Anton Chekhov

Tasty Food

(…) <He fills three glasses> Here’s to you all! <He drinks and eats> This   herring is the best of all relishes.
No, no, these cucumbers are better; every wise man since the creation of the world has been trying to invent something better than a salted cucumber, and not one has succeeded. Peter, go and fetch some more cucumbers. And Peter, tell the cook to make four little onion pasties, and see that we get them hot.
Caviar is good with vodka, but it must be prepared with skill. Take a quarter of a pound of pressed caviar, two little onions, and a little olive oil; mix them together and put a slice of lemon on top – so! Lord! The very perfume would drive you crazy!
Roast snipe are good too, but they must be cooked right. They should first be cleaned, then sprinkled
with bread crumbs, and roasted until they will  crackle between the teeth – crunch, crunch!
We had something good at Martha’s yesterday: white mushrooms.
And they were especially well prepared, too, with onions and bay-leaves and spices, you know. When the dish was opened, the odour that floated was simply intoxicating!”
“Ivanov” by Anton Chekhov

In Chekhov’s times only rich people and owners of estates ate tasty food.

Now we live in paradise. Many different foods are available. If we are not sluggards, we can prepare home-made food. The internet inspires our creative cooking. People think: We cannot allow ourselves to buy some ingredients. They are so expensive. Very few are able to basically afford that. I have to admit that it is the cardinal mistake of thinking. We concentrate on the scarcity and at the same time we tread upon sumptuousness of Earth.

What is my delicious food?
When I catch a bird, it is the best for me. My mistress does not accept this. And there is nothing she can do about it.

I must add one grotesque deduction. My mistress does not accept facts that I catch the birds. And she herself is buying poultry and other meat in the market.

Celebrating Christmas on January 7


The Polish Orthodox minority celebrates Christmas in January.

During the day of Christmas Eve (January 6).

Christmas. The holiday lasts for 3 days (from 7 to 9 January).

My food.

About food

One of the characters of Chekhov’s  The Cherry Orchard noticed that people don’t protect elaborate methods of food processing:
” – In the old days, forty or fifty years back, they dried the cherries, soaked them and pickled them,and made jam of them (…). And the dried cherries were soft, juicy, sweet, and nicely scented… They knew the way.
– What was the way?
– They’ve forgotten. Nobody remembers.”

It is very romantic in Chekhov’s work with cherry subject. To make life romantic and pleasant, we must take care of our unromantic stomachs which need not only cherries. With our noble ideals we reach for the sky and we leave for others mundane details connected to food. And others decided that now we have junk food in the market. Even high quality products are with added artificial improvers. My mistress doesn’t eat shopping cold meat, I would say. Her husband prepares pork and sausage himself.

By the way I mention that there’s contradiction between feeling for animals and eating meat. My mistress is often thinking about it. People need to kill in order to eat. Supposing we kill, what is with our love of animals? My mistress admires vegetarians, but she herself is not convinced that she should reject meat. And what about me? I am domesticated, I am controlled by human being, so he or she is responsible for me. Accustomed to comfort, I don’t hunt so much to live. It is a man who must  kill some animals in order to feed me.

What am I eating? I do not take kindly to dry food. It is not natural  food for me. My mistress gives me raw meat (poultry), wet food in sachet and sometimes ground cooked meat.