January 27th is an anniversary of the lifting of the Siege of Leningrad – one of the greatest humanitarian tragedies of the World War II. 900 days of bombing and starvation claimed over 600,000 lives.

Someone overlayed old photos of the blockade with the photos of St. Petersburg today to create haunting images at the same time signifying that life goes on even after a horrible tragedy like the one that happened 70 years ago.
(Click for more)

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The second most annoying trend in food writing after using the repulsive word “foodie” is overusing the word “Chef”. If everyone who just happened to be in a kitchen is considered a chef, then real chefs need to come up with a different work description. Apparently I am in a minority with this opinion and here is the proof – a screenshot of a recent episode of Hell’s Kitchen.

Introducing J – the Food Court Chef:

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This recipe is really easy and results in a spread or a dip, name it as you wish. Eggplant is delicious and good for you in a variety of ways including weight loss:

Don’t include too many eggplants in your diet if you’re interested in: Weight gain.

In other words, if you stay with the eggplant diet you will finally be able to attain that figure you were dreaming about, all the while consuming tasty eggplant recipes.

This recipe contains 2 eggplants, dill, garlic and mayonnaise – if you don’t like these ingredients separately or in combination, please move along.

Remove green ends from the eggplants and place them in a pot of boiling salted water.

Sometime during the cooking process try to turn the eggplants over, they will resist and try to flip back, one of you will eventually win, hopefully not the eggplant. You may want to use the lid for that purpose. Check periodically,when a toothpick goes through the eggplant without much effort, they are done. Time depends on the size and shape of your eggplant (if you know what I mean) but definitely over 20 minutes. Just keep checking. Remove from the pot. The next step is to press the eggplant. Place a cooling rack into the sink. Cut multiple slits into the skin of the eggplant lengthwise.

You need some weight to extract as much moisture out of the eggplant as you can. One possible way to do it is to place a cutting board on top of the eggplant and weigh it down with a pot of water.

Two hours later the eggplant should look fairly flat.

I use the meat grinder to chop the eggplant, you can use the food processor, just don’t pulverize it, you are not making toothpaste, it should retain texture. Add plenty of chopped dill, a little mayonnaise and as much garlic as you deem appropriate. Some salt and pepper to taste.

The final product looks like this and can be consumed with crackers or bread, in sandwiches, or on its own.

Warning: In case of extreme weight loss please discontinue.

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May, you may want to skip this one.

Sunday’s weather cooperated and, as I as was anticipating, we were on the way to Lawrence to attend Kansas State Fiddling and Picking Championships. Last year we attended this festival just looking for something to do (for free) and we liked it so much that this year we were actually planning on going. There was a pretty good-sized crowd, unlike the other notable music event, proving again that location matters. The festival had two stages where competitors and performers such as O’Shea Sisters and DeLancey Trio took turns entertaining the public. We spent around 3 hours listening to the music, wandering around and taking some photos and videos. Most of these have heads and other parts of people who decided to park their fat obnoxious asses in front of me, so I forever have memories of these inconsiderate morons. Click on the cover to see the rest of the photos.

Another unexpected and pleasant surprise was waiting for us in downtown Lawrence where The Lawrence Busker Festival was taking place. My daughter and I are big fans of buskers, although until yesterday I didn’t know that they were referring to themselves as “buskers”. I always thought it was “street performers” or whatever. There were quite a few of them – magicians, jugglers, musicians – and downtown Lawrence was alive with crowds. We didn’t leave Lawrence until after 5, after eating at Rudy’s Pizza and finishing with Ben and Jerry’s Ice cream.
And that, May, is what I did this weekend.

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The recording of this poem used to play every hour (maybe still does) near the Monument to the Unknown Sailor in Odessa, Ukraine. After few times I instinctively tuned out the somber voice of the announcer. Today, many years after the World War II, it has a different meaning.

Remember!
Through the centuries
through the years –
Remember!
Those
who will never return –
Remember!

Do not cry!
Stifle your moans,
bitter moans.
Be worthy
Of the memory
of the fallen!
Worthy for the eternity!

In bread and in song,
In dream and in poem,
In life without boundaries
With every second
With every breath
Be
worthy!

People!
While hearts are
beating –
Remember!
What price was paid for
the happiness, –
please
Remember!

In a song
that comes from your heart –
Remember!
Those
who will never
sing again, –
Remember!

Tell your children
about them,
so they will remember!
Tell the children of your
Children
about them,
so they too
will remember!
At all times
on the immortal
Earth
Remember!
While flying spaceships to
the flickering stars –
Remember!
Meet
the quivering spring,
people of the Earth.
Kill
the war,
curse
the war,
People of the Earth!

Carry your dream
through the years
and fill it with
life! ..
But those
who will never return –
I implore you-
Remember!

Requiem by Robert Rozhdestvensky (1962) Translated by me.

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