On the morning of August 19, 1991 I was eating breakfast and watching news on my TV (something like this) when the announcer reverted to the official voice they used when someone died and announced that due to the health reasons M.S.Gorbachev can no longer perform his duties and  the control of the country is being taken over by a State Committee of the State of Emergency. This was the beginning of the 1991 Soviet coup d’état attempt. People had different reactions to the events; I for one wasn’t surprised at all: many people weren’t happy about Gorbachev’s reforms and were hoping for some form of reversal, and this was just what they were asking for.

This is what their first press-conference looked like (in Russian). For a group of conspirators they acted too strange and spaced out. Some of them were not exactly well-known before the events.

httpvh://www.youtube.com/watch?v=I4eV8ffgDF8

The coup was over in 3 days with the press and the army refusing to support the conspirators and suppress demonstrations in Moscow and other places.

httpvh://www.youtube.com/watch?v=qqoAhfEIfXo

Gorbachev returned to Moscow but never regained his full capacity and the USSR was over before the year’s end.
One might say that right there over my breakfast I witnessed the beginning of the end of the country I grew up in. Recently I had a chance to find out how these events were covered in the American press. After the the putsch was over the Kansas City Star combined all of its coverage into a special insert.

18 years later people still argue if this was the right way to go. At that time it probably couldn’t go in any other way, but every forum is overloaded with people mourning the loss of the USSR – the superpower.
I witnessed it then and thanks to one of my readers had a chance to revisit it now from the other side of where the Iron Curtain used to be.
More videos of the American news coverage.

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Due to my bad memory I now have to write down the things that grind my gear-skiy, which grinds my gear-skiy even more. So lets just get to this month’s edition:

Any business with the words “granny” or “grandma” in the name should immediately be shut down by authorities for not passing the “stress test”. There is some mortgage company whose radio commercials start with the words “Kids? Granny!”. This is one granny I can’t wait to see dead.

People who list every ingredient in their meal adding the word “organic” to  it, something like “I got two slices of organic whole grain hand-ground bread, one half of an organic free-roaming hormone-less  chicken breast on top, with an organic home-grown tomato and topped it off with an organic, non-GM slow-mixed dressing”. Makes me wanna eat something with a good helping of fertilizer and die.

White people who accentuate their super-correct pronunciation of Spanish words and names. Something like “Viarrrragosssssssa“. Concentrate on the other 4 Spanish words you know: taco, burrrrrrrito, cerveza and “¡Yo quiero Taco Bell!“.

Have you ever walked into a grocery store to the smell you imagine to be the smell of hell, where the combination of fire, brimstone and sinners being fried produce a distinct unbearable stench? Then you have witnessed a food demonstrator who can’t cook. It’s hard to believe what one (old) person with an electric skillet can do to stink up a store the size of a football field. This doesn’t apply to food-sampling people at Costco who only demonstrate the foods with pleasantly delicious smells.

Have you seen these electronic billboards along the highway that seem to change every 30 seconds? Sometimes it takes me 3 days to get the whole ad; most of the time I catch the beginning, middle or the end of the display in random order, not that it matters – most of them are for either Dane or David Cook (I’ll have to drive by few more times to see which one for sure). By the way, if you paid for tickets to see Dane Cook, I don’t mind losing you as a reader.

People who put bible verse numbers on their license plates. Let me get my pocket reference bible out to find out which verse you are quoting – about the “eye for an eye” (EX 21:23-27) or about not eating pork (Leviticus 11:7-8). How about just sticking with generic state-issued numbers or something less cryptic like:

And now, since we are on the photo portion of this post, here are a few more:

If you visit The Pitch’s website, this picture is probably very familiar to you, it was their illustration to the article about people who overcame the rickets.

Lastly, I am a big fan of all things multitasking, like this new supplement which can help you eliminate two opposite conditions – constipation and diarrhea, not to mention urgency. To that I say: genius! Next in the pipeline: drugs that simultaneously cure baldness and excessive hair growth, reduce and increase appetite, and always popular supplement to treat insomnia and help you stay awake at the same time.

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By a strange coincidence as I was preparing to write this, a post showed up in my reader with some research on the origins of this recipe. Apparently it has some Jewish roots and comes from the regions of Ukraine and Moldova, where people enjoyed it for years with a myriad of variations. It has a pleasant refreshing taste but I was surprised to discover that many people enjoy drinking slightly fermented brine than eating the greens. In any case this is very simple to make and goes well with any meal.

As with most recipes published here you can’t really screw this up. I started with 2 bunches of leaf lettuce (you probably want to start with one), garlic (young garlic is preferred, but I didn’t have it), and a bunch of dill.

Chop dill and garlic, cut and throw away the thick ends off the lettuce and chop or chiffonade the rest in 1/4” or wider strips. You cannot have too much of any ingredient here, so don’t bother weighing and measuring.

Place everything in a bowl or container. In a pot heat up some water, add salt, white vinegar and sugar to taste. The taste should be pleasant, not too sweet, not too sour, not too salty. We are not making pickles here or brining a turkey, make it so the taste is enjoyable to you. Heat up the liquid until it boils, then let cool down a little. There should be enough liquid to submerge the greens, but keep in mind that they will compact to about a third of the original size. Pour warm brine over the green mix and let sit on the counter until it cools completely or even overnight. It’s ready to eat in just a few hours.

According to the article I read, many people add a piece of rye bread to promote fermentation and consume the resulting refreshing drink. In my family we just eat it as a salad, but I must admit that I never drain it and enjoy the brine as well as the greens.

When I was growing up® and the produce was still seasonal, this was a welcome taste of the spring and early summer – fresh, green, smelling of dill and garlic. Nowadays, you don’t have to wait til May to try your first lettuce of the year but  somehow it still tastes better around this time.

And now we dance!

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A new video clip by a popular duo Potap and Nastya Kamenskih is made in the style of the Soviet VIA – Vocal-Instrumental Ensembles – which dominated the music scene of the 1970’s and 80’s.

httpvh://www.youtube.com/watch?v=JC7sE-lhVLg

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On November 3, 1957 the Soviet Union launched Sputnik II timed to commemorate the 40th anniversary of the Great October Socialist Revolution. Sputnik II was bigger and better than Sputnik I and carried a dog Laika – the first animal to orbit the Earth.

The American headlines did not suffer from subtlety and political correctness at that time:

*closeup of the article.

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