Wow, I AM waaaaaay overdue on posting… Mid November I checked out The New Deal Supper Club presented by Chef Suzanne Barr and Rabbit Mafia at Green Spaces New York.  Sustainable dinner party meets progressive commercial kitchen/event space in TriBeCa? That’s most definitely my thing.

The dinner was inspired by the flavors and dishes of Armenia and “forests from around the world”, the musical guest was soul singer Nucomme (very good performance and a seriously talented vocalist, I ended up buying her CD at the end of the night), the featured non-profit was Armenia Tree Project and  stylish and eco-friendly Wrecords by Monkey provided gifts. Pomegranate-Vodka Cocktails made possible by 44 North.

The highlights….

A variety of Armenian Appetizers including Dolmas (stuffed grape leaves), Eech (traditional bulgar and tomato dish) Zucchini Hummus, raw milk cheese, with mixed olives and local/seasonal vegetables. Everything was delicious. Full of flavor and filling but not heavy.

Autumn Mushrooms with Garlic Roasted Brussels Sprouts in Red Pepper Curry Sauce over Quinoa with Bastirma ( garlic and pepper cured beef native to Armenia and Turkish Cuisine). The meat is made by curing it between heavy flat slabs of stones. It was tangy and earthy, really enjoyed it.

(Raw and Vegan) Walnut Carrot Cake with Pomegranates and Orange Glaze. Frankly, I don’t care for most desserts. However, little Miss Barr knows what’s up! Perfect balance. The creamy glaze was made with cashew butter. I even licked my fingers. That says a lot, no?

All of this includes tax and tip- PLUS music, interesting people, and gifts for $33. This was the last event for the season. They start up again in the spring and we are looking forward to it.

For information on the next event series check out the Rabbit Mafia website.

Grains are loaded with fiber and nutrients, such as selenium, potassium and magnesium.  High-fiber foods help you feel full longer and slow the body’s absorption of sugars which can help stabilize blood sugar levels.  High-fiber diets have also been linked to cardiovascular health.

Add grains to your diet by choosing whole grain pastas, breads and cereals.  Or, try one of these as a side dish or salad:  amaranth, barley, bulgar, buckwheat, kamut, quinoa, wheat berries, and brown and wild rice.  Find grains in the natural foods section of your market.

I love a good rice dish.  It’s a nice alternative to potatoes or french fries, and because it’s mostly cooked unattended, I can prepare the rest of dinner without interruption.  Here is a wonderful Autumnal dish, using one of the most beautiful fruits of the season…pomegranates!  The seeds of a pomegranate are tart and crunchy, they add a lovely flavor to salad, spinach, rice, even yogurt (spread it over fish).  

To get at the seeds of this fruit, simply cut off the top, place a bowl in the sink (to keep from staining your cutting board), and squish the seeds out using your fingers.  Enlist the help of your kitchen squatters, you know…those people who keep appearing in your kitchen wanting to be fed.    

Wild Rice, Barley and Pomegranate Pilaf

Serves 4-6, total cooking time – 50 minutes

1 Tblspn Olive Oil

1/4 Cup Wild Rice or Brown Rice

1/4 Cup Barley (often called Pearl Barley)

1 Cup vegetable broth or water

1 Pomegranate – seeds only

3 Tblspns Pumpkin seeds, pine nuts or almonds (optional)

Heat the olive oil in a medium sauce pan, over medium heat.  Add the rice and barley, dance the rice/barley around in the pan to cover with olive oil.  Slowly add the vegetable broth and stir.  Bring to boil and cover.  Simmer on low heat for about 40 minutes.  Check after 30 minutes for doneness.  These grains are slow cooking, give them time.  When grains are cooked, remove from heat.  Add pumpkin seeds/pine nuts/almonds, if using.  Add pomegranate seeds and serve.  

You can easily double this recipe (use a bigger sauce pan) and serve with fish or meat.  I’ve been tempted to try this dish using dates or figs.  If you try it, let me know how it turns out.

Optional serving suggestions:  Add tofu and/or shrimp, serve it with a salad and call it a meal!

Bumibili ako lagi ng bulgar na diyaryo maganda naman ang nasa loob ng diyaryo,  subalit masyado naman eksaherado ang nasa front page nito, kapag binasa mo naman hindi naman pala iyong ang nilalaman.  Sana baguhin nila ang estilo nila ng pag gawa ng artikulo lalong lalo na ang mga sumusulat sa mga tsimis tungkol sa mga artista.

Bulgar Salad with Baby Heirloom Tomatoes, Swiss Chard and Goat Cheese

Perhaps you’ve noticed that it’s too hot to cook. But I wasn’t going to let my beautiful swiss chard, soon to wilt, go to waste. I made this quick salad with bulgar (or cracked wheat) that is an easy-to-cook whole grain. Much like couscous, you just have to cover it with hot water and let it soak until it gets soft (between 15 and 30 minutes). I lightly fried the chard stems with garlic and olive oil, then add thinly sliced chard leaves and a little white white to soften them. Baby heirloom tomatoes sliced in half, a splash of olive oil and red wine vinegar, half a handful of fresh chopped parsley, and a sprinkle of crumbled goat cheese, sea salt and fresh ground pepper and I was ready to eat. I suspect the salad will be even better for lunch tomorrow, after it has had time to chill in the refrigerator.

This savory bulgur is hearty enough for a side dish and pairs well with chicken, tofu or fish.  The summertime is a great excuse to add a touch of anti-oxidant rich garden herbs such as fresh mint and basil…Each bite is sure to lend a surprise to your taste buds.  You can easily enjoy this dish served chilled or warm.

Ingredients

• 1 1/2 cup Bulgar (cooked)
• 1 cup Onion (chopped)
• 1/4 cup Minced Garlic
• 2 Tbsp. Olive Oil
• 1 Tsp. Cumin
• 1 Tsp. Turmeric
• 2 cups Vegetable Broth
• 1 cup Spinach (cooked)
• 1 cup Shredded Yellow Squash
• 1 cup Shredded Parsnips
• Nu-Salt and Pepper (to taste)
• 1/4 cup Fresh Basil (finely chopped)
• 1/4 cup Fresh Mint (finely chopped)
• 1/4 cup Pine Nuts (toasted*)
• 2 Tbsp. Lemon Juice

* Toast Pine Nuts in a dry skillet for 4 minutes until browned.

Directions

• Heat oil in a large skillet until hot.  Add onion and cook over medium-low heat, stirring often until golden brown (15 minutes).  Add garlic,bulgur, cumin and turmeric. Continue to stir for about 1 minute.
• Add vegetable broth, parsnips, spinach, yellow squash and salt.  Bring to a boil and stir.
• Cover and cook over medium-low heat for 15 minutes; do not stir.
• Remove from heat and let sit for 5 minutes.
• Add fresh mint, basil and lemon juice.
• Top with toasted pine nuts.
• Enjoy!

İnternet üzerinden yapılan dolandırıcılılarda gerçekten sınır tanımayan umut tacirlerinin, son gözde konularından biri romanya, bulgaristan ve rus bayan profilleri ile kontur ve para avcılığı. Peki bu süreç nasıl işliyor? Öncelikle türk arkadaşlık siteleri aracılığı ile sahte fotoğraflarla, gerçek olmayan kadın profilleri açılıyor. Daha sonra bu profillerden telefon numaraları isteniyor. Dolandırıcılık bu noktada ikiye ayrılıyor. Türk hatları olanlar ve yurtdışı hatları ile yapılanlar. Numaranızı verdikten sonra bir bakıyorsunuz, Romanya kodlu bir telefondan size bir çağrı gelmiş. Heyecanlanarak hemen arıyorsunuz ve karşınıza bir bayan çıkıyor. Kimi zaman bozuk şiveli konuşan ses gayet inandırıcı.

Genelde hikaye şöyle başlıyor. Beni zorla evlendirecekler ya da Türkiye ye kaçmam lazım. Param yok bana para yolla, kontor yolla diyorlar. Erkek  kullanıcılara evlilik vaadi ile kandırıp, sahte fotoğraflarla akıllarını baştan alıyorlar. Bu bayanlarla chat sohbet yapmaya kalktığınızda sohbeti fazla uzatmıyorlar ve asla msn adresi vermiyorlar. Yapılan ip numarası araştırmalarında görülen sonuç, bu dolandırıcılıkların genelde istanbul başta olmak üzere Türkiye üzerinden yapıldığıdır.

Çok ama çok dikkat edilmesi gereken bu dolandırcılık türü ile ilgili tedbiri elden bırakmayalım, özellikle tanımadığımız kişilere telefon ve diğer bilgilerimizi vermeyelim. Sahte profil resimleri ne kanmayalım. Yoksa romanya bayan arkadaş ya da bulgar kızları ile chat yapacağız derken, eldeki bulgurdan olmayalım. Bizen uyarması takdir sizlerin.

This is one big bowl of healthy goodness.

Most people will recognize bulgar from tabbouleh, the middle eastern dish often eaten as an appetizer.  As it turns out, bulgar is much more nutritious than rice and couscous because it contains more fiber, vitamins and minerals.  Also, it has a better glycemic index than white rice or couscous.  I wanted to branch out from my current quinoa frenzy and give bulgar a try…and I’m happy I did.  It is very versatile, has a slightly chewy texture and a lovely nutty flavor.

I got the idea for this bulgar salad while flipping through some magazines in a bookstore.  For the life of me I can’t remember which magazine it was.  I liked the idea of the salad, however, I wanted to bulk it up a bit more so I thought to add steamed broccoli.  Anytime I can add broccoli to something, I go for it.  It’s common knowledge, for anyone that hasn’t been living under a rock, that broccoli is one of the most healthy, nutritious, anti-cancer foods available today.  It is one of the richest vegetable sources of calcium, iron and magnesium and is loaded with vitamins A and C and K.  The edamame, tomatoes and fresh herbs contribute to making this salad clean and wholesome.

This dish is quick to assemble, light and refreshing.  And at the risk of repeating myself, super healthy.  Everytime I eat it I feel as if I’m taking a big scrub brush and cleaning my insides of anything harmful. 

The salad is a terrific side dish for a piece of grilled chicken or fish.  It keeps well in the fridge for a few days and is great served at room temperature, or slightly cool from the fridge.  I like to drizzle some olive oil over the leftovers just before serving.

Here’s what you will need to serve 4 as a side dish….

1 cup cooked bulgar (follow directions on bag)

2 cups cut up broccoli, steamed until tender but not too soft, cooled

1 pint grape tomatoes, cut in half lengthwise

1 cup frozen edamame, defrosted

1/2 cup scallions, chopped

2 tablespoons dill, chopped

1 cup parsley, chopped

1/4 cup mint, finely chopped

1/4 cup lemon juice

1/4 cup olive oil

1/8 tsp cayenne pepper

salt & pepper to taste

Cook bulgar (boil in water, 2 to 1 ratio, simmer for 15 minutes).  Allow to cool.  Fluff and separate with a fork.

Steam broccoli, allow to cool.

In a large bowl add the broccoli, tomatoes, scallions, edamame, dill, parsley, mint and bulgar.  Stir to combine.  In a separate bowl whisk together the lemon juice, olive oil , cayenne pepper and salt (pepper is optional).  Pour over the bulgar salad and mix to incorporate.  The salad should just glisten with the dressing, it should not be soaked.

It’s as easy as that!

So I have realized that “freetime” is actually a myth. When I have a few moments to myself it seems that sitting down at the computer is such a waste of time compared to the mountain of laundry that waits to be folded and put away. Then there are the dishes on the counter that never really find their own way to the dishwasher, they wait to be guided by my hand. The litter box which was promised to be cleaned by a family that wanted cats soooooooo much that they’d do anything to help out with them, the toilet paper roll that is always empty by the time I am sitting on the throne, the rolling piles of dog hair that float across the floor waiting for my skilled vacuum dance.  Somedays, I must admit, I just want to throw my hands up and wait to see how long it would really take for everyone to miss their clean clothes, gag at the smell of an overflowing litterbox, when would they would start to refill the toilet paper roll and put dishes away when they’re clean or in the dishwasher when they’re dirty. Small things are starting to get to me. My husband is driving me crazy with the dirty sock piles that are collecting in different areas of the house, my daughter is a pack rat…it takes us all day to clean her room! We just took four giant bags of things out of her room that belong in the play room or belong in the garbage! It was a very long day! My son, well he’s fairly neat in his room, but the laundry thing is a huge issue for him. If he spills one drop of water on his shirt, “mommy my shirt is dirty…I have to go change.” The dog who is constantly whinning to go for a walk, the cats who have become front door escape artists and the list goes on…

My favorite of my family’s idiosyncrasies would have to be the compliants of the dinner table. There is absolutely no pleasing anyone. “This is too spicy…”, “Too bland…”, “is there zuccini in this?…”, “I don’t like this…”, “when are we having little noodles again?…”, “can’t we just have little noodles everynight?…”, “Little noodles are my favorite mom…”, “can I buy little noodles with my allowance?…”

I am an involved mom when it comes to meal planning and food preparation. I am an “anti store bought mealist”, I am fighting againgst the preservative and sodium war in the grocery store and don’t even get me started on food colouring! I make it all from scratch and we alternate having meat nights then vegetarian night, meat, veggie, meat, veggie…They all love beef night, but everyone still seems to search for the meat on veggie night. Now when I say veggie night I am not strictly saying bulgar wheat with lima beans and tofu, I made vegetarian lasagna last night and still got complaints! Its tough being a mom sometimes! And I almost forgot! Between the laundry, the cleaning, the preparing of healthy meals, walking the dog and cleaning that dang litterbox I am supposed to be raising perfect children who are polite, kind, curteous, generous, thoughtful, undoubtedly listen to their parents and elders, never interrupt, are tastefully witty, have excellent sportsmanship, are smart, responsible, trustworthy, behave in public, are neat in appearance and never talk-back… then I toss that book in the garbage and realize that it is a child rearing book written by a lady who has never actually had kids and turn to look at my pair with dirt on their faces, who haven’t moved even though I have called them three times for dinner and are telling their third “poopy pants” joke to each other in a row! My kids really are great and usually are pretty good in public, (sometimes I bribe before we go) and they are so creative! We have had more fun with cardboard then I ever imagined was possible! But there are those times when I wish I was anywhere but here. I am a stay-at-home mom…and I’m homeschooling my kids! I think that somedays I might be crazy! I rarely have time for myself (yes I am constantly interrupted on the throne!) but I remind myself that I only get one chance to do this the right way. They grow so fast. I know that I will have those moments of wanting to press rewind and have them be small again, safe in my arms, away from all of the evil, opression and suffering out there in the world that can harm them. I wish that I could keep them away from having their hearts broken more then once, or that I could choose their friends for them. I want to know that when I release them from the nest that they will be able to not only fly but soar to heights where the world cannot put restrictions on the things that they can do. I want to be confident in knowing without a shadow of a doubt that they can say “no” and walk away from a fight or to stand up for what they believe in and go against the flow. I hope and pray so many things for their lives. But most of all I want my kids to know that they can come to me about anything and if I don’t have the answers that together we’ll find the answers on our knees.

I like to call this Bulgar Stuff!

Ingredients:
1 cup Bulgar Wheat (uncooked and rinsed)
1 can diced tomatoes (any flavor)
1 can black beans or red beans (NOT drained)
3/4 cup water
1 tbsp chili powder
Salt to taste
Shredded Cheddar for topping

Directions:
Add tomatoes, beans, water and seasoning to medium pot and bring to a boil.
Stir in bulgar wheat and return to boil.
Cover w/ lid and reduce to simmer.
Simmer for 15 minutes
Remove from heat, and let sit for 15 minutes covered
Stir, dish-up and top with cheese!
Great additions are to top it with either grilled portabellas or chicken breast.
Makes 5 servings

Last weekend during our “heat wave” (it got to like 92 folks!, actually I jest, when you live in the land of no central AC, 92 is just barely tolerable) I made bulgar wheat for that chard-feta-beet salad.  This is what I did with that leftover bulgar and the two extra zucchinis and a few spare mushrooms.  Sometimes I get in the habit of always cooking by recipes and then I break from the mold and feel super proud of myself when it turns out really good.  This was one of those times.  I’m sure it is a highly flexible recipe since I basically made it up as I went along.  It kept nicely in the fridge all week too – great for packed lunches.

Zucchini Mushroom Bulgar Salad

• olive oil (probably about 1-2 T)
• 2 zucchini, diced
• 10 mushrooms, diced
• 4-5 green onions, sliced
• 1 garlic clove, smooshed
• 1/4-1/2 t dried oregano
• salt
• pepper
• 1/4-1/2 c slivered almonds, chopped
• big handful parsley, finely chopped
• 1 to 1 1/2 cups cooked bulgar

Heat the olive oil in a nice big pan (I actually used a 12″ skillet) and saute the zucchini and mushrooms until just barely tender.  Add the garlic and green onions and stir until fragrant, then add the oregano, salt and pepper.  Add the chopped almonds and give everything a good stir.  Remember to taste as you go along.  Turn off the heat, add the bulgar and toss everything together.  Transfer the mixture to a bowl and add in the chopped parsley.  Taste and adjust seasonings if needed.  Serve or stash in the fridge to use for lunches throughout the week.

A facut putina valva pe blogosfera un comentariu semnat Sorin Antohi pe Blogul Principelui Radu Duda de Romania. Comentariul a fost preluat pe blogul lui Cristian Patrasconiu.

“Alteta Regala,
Am luat ieri de la Polirom ultima carte a Altetei Voastre Regale. Am venit la Iasi pentru citeva zile (asa am pierdut lansarea volumului la Bookfest), asa ca am citit dialogul intr-un mediu special…
Pe scurt: e cea mai substantiala si mai originala contributie scrisa a Altetei Voastre Regale la evolutia spiritului public din Romania. Eu, unul, ca si alte persoane cu discernamint, nu am fost citusi de putin surprins de altitudinea si de profunzimea abordarilor Altetei Voastre Regale. Chiar si asa, acum am avut prilejul de a cunoaste intregul diapazon al unui om-orchestra, etalat pe aproape patru sute de pagini.
Analizele, interpretarile, confesiunile (unele — cu adevarat dramatice, toate – miscatoare), judecatile, opiniile — toate sint memorabile, pe fiecare pagina. Iar tinarul Nicolae Dragusin (pentru mine, el este o surpriza) s-a dovedit un partener de dialog ideal.
Desi stiu ca nu cartile schimba cursul istoriei, mai stiu ca unele dintre ele o lumineaza si o pot orienta.
Asadar, din toata inima, felicitari! Si mult succes pe calea atit de grea pe care Alteta Voastra Regala a ales-o.
Sorin Antohi
25 iunie 2009″

Postarea lui Antohi a fost comentata in fel si chip:
“Mai e si fariseu, nea Antohi, Ce epoca de aur, ce maret conducator… Nici macar magistrala albastra nu a fost promovata asa de scirbos, Antohi nu e chiar asa de prost, stie ca Duda nu are nici o sansa. Singura explicatie ar fi ca o face pe bani…”

A existat un comentariu destept care interpreteaza textul lui Antohi in spiritul in care a fost scris:

“Bineinteles ca omul nu e prost!
Textul bate in doua ape. Eu il inteleg cam asa:
…e cea mai substantiala si mai originala contributie scrisa a Altetei Voastre Regale la evolutia spiritului public din Romania.
(I.e.: AS Regala n-a facut o analiza a evolutiei spiritului public din Ro, ci SI-A ADUS APORTUL LA CONTRIBUTIE din greu si intr-un mod… de… asa ceva nu s-a mai pomenit!!!).
Eu, unul, ca si alte persoane cu discernamint, nu am fost citusi de putin surprins de altitudinea si de profunzimea abordarilor Altetei Voastre Regale.
(I.e.: Oscilatia ASale (nefireasca, ba chiar contra naturii), de la o extrema la alta, nu surprinde pe nimeni: ERA DE ASTEPTAT, CA, MAI MULT, DE UNDE???)
Chiar si asa, acum am avut prilejul de a cunoaste intregul diapazon al unui om-orchestra, etalat pe aproape patru sute de pagini.
(Cum adica… chiar si asa??? I.e.: Chiar si asa… pierdut in spatiu cum sunteti AVoastra, vad ca faceti mult zgomot pentru nimic pe 400 de pagini, o adevarata risipa, zau asa…)
Analizele, interpretarile, confesiunile (unele — cu adevarat dramatice, toate – miscatoare), judecatile, opiniile — toate sint memorabile, pe fiecare pagina.
(I.e.: Penibilitatile AVoastre, de toata… comedia sunt jenante, iar puterea Dvs de judecata este… de-a dreptul antologica!!! Nu se afla una pagina sa nu fi fost demna de antologat!!!)
Iar tinarul Nicolae Dragusin (pentru mine, el este o surpriza) s-a dovedit un partener de dialog ideal.
(I.e.: sunt uimit ca tanarul …. – cine-o fi, presupun ca SA il cunoaste – a stat sa va cante-n struna, iar daca a facut-o, se pare ca nu-i cu nimic mai breaz.)
Desi stiu ca nu cartile schimba cursul istoriei, mai stiu ca unele dintre ele o lumineaza si o pot orienta.
(I.e.: Ascultati-ma pe mine, daca ati crezut ca ne convingeti printr-o carte, rau ati facut; cartea AVoastre ne-a luminat, ne-ar putea si orienta, dar in alta directie!).
Asadar, din toata inima, felicitari!
(I.e.: Bravos Alteta, V-ati facut-o cu augusta Dvs mana!).
Si mult succes pe calea atit de grea pe care Alteta Voastra Regala a ales-o.
(I.e.: Dumnezo V-ajute, da ma tem ca-I va fi taaare greu…)
Acuma… depinde de unde te uiti! De unde ma uit eu, asa se vede.”

In concluzie, spun ca este un lucru penibil ca un principe, o persoana de neam nobil (….nu ca asta ar fi situatia Altetei Duda…) sa candideze la presedintie, sa obtina o functie prin sufragiu universal.

Contributia unui astfel de personal i.e. Duda la “spiritual public” nu poate fi decat o harababura totala. Printii, regii si reginele nu candideaza. Puterea lor vine de la Dumnezeu; asta e esenta acestei institutii.

Nu sunt un suporter al monarhiei, dar cred ca cei care fac parte dintr-o astfel de familie trebuie sa ramana consecventi valorilor lor. Bineinteles a mai fost cazul unui “vlastar” regal bulgar care a candidat la presedintie si a castigat. Dar cazul bulgaresc nu creeaza nici un precedent. Saptamana trecuta s-a transferat un fotbalist bulgar la Steaua. Reportera sport.ro era evident la fata locului si nestiind daca s-a perfectat sau nu trasferul a transmis si ea ce stia: “Jucatorul este in mod sigur bulgar, dar pare baiat de treaba.”

Despre Patrasconiu se poate spune ca e baiat de treaba dar pare bulgar cu acte in regula. Titlul postarii, tag-urile sustin asta!!!

Breakfast is difficult for me.  Most of the time, I’d rather eat a turkey sandwich or bowl of soup for breakfast than cereal or eggs.  Ok, really, I’d like nothing more than to skip breakfast but we all know what a no-no that is.

I’m enjoying this quick recipe though. 

5-minute cereal:

2 tbsp quick cook barley, 2 tbsp bulgar, 2 tbsp oats mixed with 2/3 cup water.

Microwave 2 minutes

Stir in cinnamon (optional raisins or dried fruit)

Microwave 3 minutes

Then I add whatever I have.  This morning, I added sliced banana, maple syrup, walnuts, frozen blueberries, and coconut.  Finally, I stir in just a little bit of milk.

I don’t like oatmeal or most hot cereals but the bulgar and nuts gives just the right texture for my palate.

Visit the official blog of PABS HERNANDEZ FOR MAYOR MOVEMENT.

This is a post for the blog of Pabs Hernandez of Bulgar Newspaper. He asked me to give him a link back to his site that is why I am writting this now. So, if you are reading this, Pabs pinoy, this is a link to your new blog. Good luck, I  know you ‘ll need a lot of it in your battle against those giants who are conquering our land. But, fear not, like you’ve always do, we are here with you in this battle. The battle to reclaim our land from the conquerors of it just like an epic battle. You are not alone Pabs Hernandez of Bulgar!

Look at us, the Pabs Hernandez for Mayor Movement, we are here and everyone else that has been longing for a change- a real change in Valenzuela. And to all the people of Valenzuela City, now is the time! Join us in the battle for real change in Valenzuela, our battle. So, go out, register and together let’s cast our vote- our Pinoy vote!

-Pabs Hernandez For Mayor Movement.

(From Chapter 19, “Kosher Hooks” by S.I. Fishgal, http://stores.lulu.com/fishgal)

“I (Ukrainian) have a murky origin like you (Jew). Many barbarian tribes migrated across the steppe before the founding the first Russian state: Indo European Cimmerians, Scythians, and Sarmatians.”
“You don’t look like an oriental nomad, Paul Danilovich.”
“That’s perhaps because Germanic Goths migrated to the steppe from the west in 150 AD. Then Huns did from Mongolia and called their nation Great Bulgaria. Khazars threw the Bulgars out. Some of them went across the Danube and mixed with local Slavs. They populate today’s Bulgaria. The rest moved up Volga River and converted to Islam.
“In 552, China drove Avars from Mongolia up to Hungary. Franks destroyed them in 796. In 737, Magyars related to Finns, came out of the northern forests to Ukraine, raided Western Europe, and turned to Hungarians.
“Turkish Pechenegs migrated from Central Asia to Ukraine in 860 and lived in her south till 1122. Then you should know the rest.”
“I do.”
“In the late fifth century AD, the dissolution of the Hun kingdom and the Western Roman Empire left an uncivilized vacuum in Europe. The Slavs expanded east, west and south, harassed the Byzantine Empire and settled partially in Greece.”
Slavs broke down over great distances into three smaller groups: the Western Slavs (Poles, Czechs, and Slovaks), Southern (‘Yugo’) Slavs (Slovenes, Croats, Bosnians, Serbs, Montenegrins, Macedonians and Bulgarians), and Eastern Slavs (Russians and later Ukrainians and Byelorussians).
In the eighth century, Vikings, or Varangians – barbarians related to Swedes, Angles, and Northmen – went to the eastern shore of the Baltic Sea. Eager to get Byzantine’s and Arabs’ fabulous treasures, they traveled down and settled along the rivers coming from inland, and conquered peaceful, disorganized Slavs. The Varangians completely assimilated into their Slavic subjects and probably had common Indo Germanic origin anyway, whatever Herr Hitler’s opinion was on that subject.
Around 950, the Slavs of the Novgorod (‘New City’) city threw out the Varangians, but failed to govern themselves and invited them back. Novgorod became Russia’s infant city and state called Rus. Later Duke Oleg brought other Varangian city states under his authority and chose Kiev as the new capital as it was closer to Byzantine. Greeks, however, were not crazy to trade with him. Oleg sent 2,000 ships with 80,000 Vikings to Constantinople to change their minds. Most of the Byzantine forces then were out of town, fighting Arabs, Bulgars and Pechenegs.
The Greeks drew a chain across the harbor to keep the hostile ships out. Oleg beached his ships a few miles away and mounted wheels on the boats. A good tailwind rolled them to Constantinople’s suburbs. From the terrified Greeks, Oleg got the nice trade agreement and ransom.
Then the religion divided Slavs further. Slovenes, Croats, and all Western Slavs chose Catholicism and the Latin alphabet. The rest did Orthodoxy and the Cyrillic alphabet invented, as you know, by Missionaries St. Cyril and St. Methodius. They combined Latin, Greek and invented a few new letters.
“If the closest neighbors were Catholics, Muslims and Khazar Jews, then why did our Slavs choose the Greek Orthodox religion?” Roma asked. “Cruel and lecherous Duke Vladimir had seven wives and eight hundred concubines. Yet, he converted his state to Christianity?”
“Russia was well behind other nations then. He asked the Jewish Khazars why the Jews didn’t live in their native land. ‘Angry for our sins, God scattered us and gave our land to the Christians.’ Naturally, the Jewish god that made Wandering Jews out of his people couldn’t be Vladimir’s choice.”
“The Jews gave the wrong answer,” Roma said. “They could say God didn’t want to keep all his eggs in one basket and dispersed them around the world for safety. Germany is the best example.”
“You’re very inventive, Rommy.”
“Oh, it’s obvious. What did the Muslims offer?”
“Volga Bulgar Muslims promised that in the next world, Mohammed would give each man 70 fair women.”
“What would he give to each woman?” Roma interrupted. “Seventy athletic men?”
“Let professors of atheism explain that. As to Vladimir, he did not like the fact that Muslims were teetotalers. ‘Drinking is the joy of the Rus,’ he said. ‘We cannot exist without that pleasure.’”
“I see,” Roma said. “Drinking is Slavs’ inherent habit.”
“For millenniums. But Vladimir turned Catholics away too. They scared him with fasting. Our fathers accepted no such principle, he said. That’s why he got the Orthodox faith from Greeks. Like Khazars, Vladimir wanted neither the pope’s, nor the caliph’s domination. Besides, the Byzantine emperor offered his daughter if Vladimir baptized. When the emperor did not fulfill the promise, Vladimir took over the Byzantine city of Kherson in the Crimea and got his bride.”