First and foremost is the самого́н (samogon). Essentially Russian moonshine. Because all samogon is homemade, they differ vastly in quality and flavour. This particular one is an old family recipe, perfected after many decades of experimentation (and possibly blindness) over 25 years ago, it is now sublime. As you can see from the label on the bottle, this is the Super 2010 vintage. The bottle shows frost from being in the freezer, which is how all good moonshine, vodka or not, should be kept.
|Stack of tasty blini|
To help stomach the excess of samogon is a hearty meal of Russian farm fare. Sauteed cabbage, I think, mixed through with meat (which happens to be the remnants of my kudu knuckle from Joe's Beerhouse), with cucumber and coriander garnish. And yes, that's a potato. Useful things, potatoes, with many uses. You can boil it, you can mash it, you can ferment it. Ahhh.
The next thing, of course, is authentic Russian блины (blini), cooked by an authentic (if still young and krasivaya) Russian Babushka. Blini are really just Russian pancakes. But unlike the pancakes you're used to, these are wafer thin (best to keep them away from Mr Creosote).
|Babushka cooking blini|
But try wrapping up some cabbagey kudu in a blin (singular for blini) for variety. And spreading fresh home-made strawberry jam for a sweet option. Or figjam, for that matter.
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