in this random rambling thread we post random pictures

[Cynthia12]

 

[Cynthia12]

 

[cavemanrich]

 

[Cynthia12]

View attachment 3656137

Looks like my state.

 

[Beaker99]

 

[Sally PB]

^^I can hear what the cops are thinking:
"What the...."
"How the..."

 

[Pasha838]

Oh my goodness that looks delicious!

Well, this dish usually looks like this. Its essence is that boiled (not raw) rice is mixed with raw minced meat and onions (the onions go through a meat grinder together with the meat), and then cooked in a special sauce, often tomato-based. Such envelopes are made from cabbage leaves and this minced meat is wrapped in them. So that the cabbage can fold and not break, it is scalded.
But I was too lazy to do something like that, so I just took a small head of cabbage that had not had time to grow and used it as forms for minced meat.
A pictures fror Internet:

The minced meat is cooked quickly, the rice must be put in there already boiled (if you put it in raw it will not have time to cook, the cabbage will fall apart and the rice will still be raw), so the key in this dish is the readiness of the cabbage; if it has become soft, then the dish is ready.
Sweet (not hot) peppers are also prepared in a similar way here. A picture from Internet

This year I got a lot of peppers in my greenhouses, so for the second month now I’ve been eating either these cabbage rolls or stuffed peppers.
Tomorrow I will stuff and cook the peppers again, otherwise they will spoil. Frankly, I have it everywhere now - in bags on the floor in the kitchen, in the refrigerator, in some basins and bowls... It seems that my dream of eating plenty of stuffed peppers and cabbage rolls has clearly come true
Peppers are completely different, some are large and fully ripe, some are small and green. Red is tastier, but green is also quite suitable for this dish. The only thing is that it is better to sort them, because small peppers are thinner and cook faster. I could no longer keep them in the greenhouse, because at night it was already -7 C and I had to remove all the tops and harvest the last crop so that the geese could come in (in winter, my geese and ducks do not walk outside, but in greenhouses).

I also brought a lot of cucumbers and a lot of green tomatoes. Most of the tomato crop here does not have time to ripen even in greenhouses, because I live on the north side of the hill. After collecting, I simply put them in drawers of tables and sofas on clean paper, where they lie and ripen. These tomatoes turn out to be a little more sour than those grown in southern countries, but they are quite good for cooking meat dishes with them.

 

[CapricornFarm]

Yesterday I vaccinated my dog against rabies. He was not bitten, it was just a routine vaccination. This time the veterinarian said to give the injection to the thigh of the leg, and not to the withers. Why i do not know.
We don’t take our dog to the veterinarian, he is not accustomed to a car and generally does not go beyond the boundaries of the site (our site is not very small, there is room for a walk), the parents brought the vaccine from the veterinarian. I didn't think to ask how much it cost. However, this is probably not interesting - I live in Russia, this is a completely different state, and the prices here are completely different, usually much lower.
The veterinarian said that the vaccination can be done once every three years, but if there is a high risk of being bitten by rabid animals, then it should be done every year. Apparently, the effectiveness of vaccines decreases over time.
The vaccination is painful and in addition to it, a painkiller injection is given. However, today the dog is already running quite cheerfully.
To be honest, I haven’t even decided whether to get vaccinated next year or take a break.
In general, my parents brought the vaccine in a thermos with ice, I took it out and vaccinated the dog. The veterinarian can give an injection, but then the dog would have to be transported far by car.
There is also a traveling veterinarian who can come, but, unfortunately, he is an absolute charlatan. There's no point in working with him. He simply goes for money, imitating veterinary work, and prescribes diagnoses and treatments for animals completely randomly. And this, naturally, does not lead to anything good.
In this regard, the situation in Russia is generally strange. From my own experience, I can say the following - if the clinic is located in a cramped and cheap space, and the worker himself, that is, a veterinarian or a doctor (for people) is clearly poor, then this is a very good specialist. If a veterinarian drives around in an expensive car, the clinic itself is a very beautiful building in the center of a city or village - that’s all, this veterinarian will not treat, he will simply take money and invent non-existent diseases in order to take more money. And if you contact him with a small problem, he will deliberately make a big one with the wrong treatment in order to take even more money. In the end, the exhausted animal will have to be euthanized.
The same applies here to dental clinics for people. I treat my teeth in some basement (!) of a residential building, but there is a doctor there with more than 25 years of experience and he does everything very well and for a long time. When I went to expensive, elite clinics, a lot of money was spent, but I only had time to treat my teeth; something had to be redone there all the time. In cheap clinics (here) the approach is different - the doctor does everything as efficiently as possible so that the client leaves and never comes again and doesn’t bother him. Such specialists have a rather different approach; it happens that they are not interested in money at all, i.e. They will do the work, and they will only take money for the materials. But at the same time, they are often quite rude and unfriendly and can read a lot of strict lectures to the client about caring for the health of a person or animal
Such are the oddities of Russian reality. However, I apologize, it’s unlikely that this is interesting, I’m just a little emotional, sharing my impressions.

Very interesting.

 

[CapricornFarm]

Well, this dish usually looks like this. Its essence is that boiled (not raw) rice is mixed with raw minced meat and onions (the onions go through a meat grinder together with the meat), and then cooked in a special sauce, often tomato-based. Such envelopes are made from cabbage leaves and this minced meat is wrapped in them. So that the cabbage can fold and not break, it is scalded.
But I was too lazy to do something like that, so I just took a small head of cabbage that had not had time to grow and used it as forms for minced meat.
A pictures fror Internet:
View attachment 3656438

The minced meat is cooked quickly, the rice must be put in there already boiled (if you put it in raw it will not have time to cook, the cabbage will fall apart and the rice will still be raw), so the key in this dish is the readiness of the cabbage; if it has become soft, then the dish is ready.
Sweet (not hot) peppers are also prepared in a similar way here. A picture from Internet

This year I got a lot of peppers in my greenhouses, so for the second month now I’ve been eating either these cabbage rolls or stuffed peppers.
Tomorrow I will stuff and cook the peppers again, otherwise they will spoil. Frankly, I have it everywhere now - in bags on the floor in the kitchen, in the refrigerator, in some basins and bowls... It seems that my dream of eating plenty of stuffed peppers and cabbage rolls has clearly come true
Peppers are completely different, some are large and fully ripe, some are small and green. Red is tastier, but green is also quite suitable for this dish. The only thing is that it is better to sort them, because small peppers are thinner and cook faster. I could no longer keep them in the greenhouse, because at night it was already -7 C and I had to remove all the tops and harvest the last crop so that the geese could come in (in winter, my geese and ducks do not walk outside, but in greenhouses).
View attachment 3656442
View attachment 3656444
View attachment 3656445
I also brought a lot of cucumbers and a lot of green tomatoes. Most of the tomato crop here does not have time to ripen even in greenhouses, because I live on the north side of the hill. After collecting, I simply put them in drawers of tables and sofas on clean paper, where they lie and ripen. These tomatoes turn out to be a little more sour than those grown in southern countries, but they are quite good for cooking meat dishes with them.
View attachment 3656449

We call those pigs in a blanket. My Dad used to make them.

 

[cavemanrich]

Well, this dish usually looks like this.

Pasha,,, we make both the cabbage rolls, and stuffed peppers. The procedure is similar to yours. We purchase the meat already ground. My mom used to make it on stovetop. We make it inside oven in a large covered cookware. The quantity is also large. we share with rest of family to take home after dinner. The top of everything gets a very generous layer of tomato based sauce used for spaghetty .
This is the pan we use. Not sure it is common where you live.