Liebster Award – everything you didn’t need to know about me

Roodonfood has just nominated Sleeping with Lenin for a Liebster award 🙂 Oura as we would chorus this side of the border: So check out his blog for some cool food facts.

Then read on for a glimpse into the cobwebs of my sordid mind.

Then check out eleven other cool blogs I follow from my bed late at night!

 

The rules:
Post 11 random facts about yourself.
Answer the 11 questions made by the person who nominated you.
Create 11 questions for the bloggers you pass the award to.
Choose 11 bloggers to pass the award to and mention them in your post.
Go to their blogs and let them know that they have been nominated.

Liebster-Award

11 random facts about me:

1- I went into my kitchen to write this post, but had to retreat to my bed because of the mess in there

2- People ask me what country I’m from and I don’t know what to answer them. The heart of an Irish woman, the culture of the French, who looks like a Russian and lives like an animal.

3- I used to write a fanzine about riot grrrl (feminist punk from the 90’s)

4 – I have been arrested twice

5- I write about death and destruction to earn my living

6- I’m a bit like Moscow, I live by extremes, there is nothing moderate or ‘moderable’ about me, it just depends on my mood

7- When faced with opportunities, I ask myself 3 questions : Have I ever done this before? Will I get the chance to do this again? Is there a high chance I might die doing it? If the answers are NO, NO, YES, you can be sure that I will be doing it.

8- I love to feed people

9- I am writing the Vegan City Guide to Moscow

10- According to Russians, I should already be married, with children and stay at home to look after the kids – I have so far accomplished none of these tasks.

My answers :

1) What is your absolute favourite meal?

I don’t have a favourite meal – but I have a favourite food – BUCKWHEAT – the Queen of all food, I have it for the first time in Russia. I eat it for breakfast as porridge with soy milk and frozen blueberries from the Russian countryside, for lunch with some fried onions or adjika and I replace as much white flour with it in my muffins and pancakes.

2) What is your favorite spice?

Cinnamon – it goes in everything from my porridge to my coffee

3) What place would you most like to visit?

Baikal Lake – Siberia

4) What do you do to relax?

I don’t know how to relax, so instead I go and do sports, push myself to the brink, sit in the sauna, then prepare myself something fresh and have a glass of wine

5) Where do you live and what is the coolest place there?

Moscow, Russia – there are so many cool things here, I live between 3 parks where you can cycle, run, rollerblade, see Lenin statues, buy Armenian, Georgian, Syrian, Tchechen food and of course iceskate and cross country ski during the winter…  Could it get any better?

6) What was your proudest moment?

I get excited about the little things, so I am just pretty proud when my cooking doesn’t kill someone.

7) What is your dream job?

I don’t believe in dream jobs, because, even if it is your dream job, it is still economically reliant on outside factors,therefore at some point, you will be forced to compromise your love of the activity to suit someone/something else. I believe that if we all learned to live outside our jobs, the world would be a much more creative place.
8) What are your favorite TV Shows and movies?

I haven’t owned a TV in about 5 years, which is quite funny, as I work in TV.

9) What is your favorite book or author?

Still struggling with the favourites but I think Aldous Huxley is among the greats. I  also recommend Moscow 2013, a post-apocalyptic, zombie, ghost, plague, gang land book set in the Moscow metro – not the best writer – but what a plot!
10)What is the best recipe on your site?

DOKUKINETTA – it’s better than hummus, and faster, and easier  🙂

11) What super power would you most want and why?

Teleporting – well to save on the 2 to 3 hour commute every day, to go and see my friends everywhere in the world, plus never needing to worry about income, because you could always nab what you need.

The Liebster Award is awarded to blog that you love which have less than 200 followers. Here are the blogs I’d like to nominate – in no particular order – :

The Gigglepea

365 days to get unstuck

Dranaberry

A girl and her travels

Harvest Moon Kitchen

Darth Vegan

My big fat Russian adventure

Northern Lad in Moscow

What will I cook today?

Back to being celiac

Will bake for tattoos

My questions for nominees:

1- Does your family read your blog?

2- What is the last thing you bought?

3- How many people do you live with?

4- What is your next Big thing on your To Do list of life?

5- What happens when we die?

6- What is in your fridge?

7- Favourite blog?

8- If, in a hypothetical world, someone forced you to be an animal, what would it be?

9- What film should I definitely never watch?

10- Give us a piece of advice?

11- Moustaches, yay or nay?

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Easy Plov for Easy People

I discovered plov about 2 months into my Russkii adventure, as a British staple in their foreign diet. Conveniently cooked and packaged in our belovedly dodgy supermarkets who bleach meat to make it last longer, I decided to do a vegan version instead.

I then published it on my first blog about life east of the curtain. Click on the link below… And for the non-animal eaters, just replace chicken stock by vegetable stock. For those who do not have access to ready mixed plov spices, scroll to the bottom for a link to the original Uzbek recipe and break-down of spices.

Easy Plov for Easy People – Russian cuisine for idiots.

Pelmeni – Russia’s favourite dumplings

Recipes and some culture too – bon appĂ©tit

No White Food

Pel’meni Recipes 

Though it was born in the far frozen reaches of the tiga, Pel’meni warms hearts and tummies all over Russia and the

countries that used to be part of the Soviet Union.  It’s Russia’s answer to fast food; real workers chow down at pelmennaya (pel’meni parlors). Pel’meni is food for the masses, but not mass-produced.  No canned pel’meni by Chef Boyar.  Students of Russian history may remember the boyars were the landed gentry class during Moscow’s formative years.

In permafrost regions, pel’meni were made in quantity, frozen and stored outdoors in sacks slung high away from dogs or other scavangers, then cooked as needed.  We can imitate those resourceful Siberian cooks by freezing the pel’meni on a tray and putting them in resealable freezer bags or containers to be cooked later.  Pel’meni can also be prepared and served immediately, but purists insist that pel’meni should be frozen before…

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