In our supermarket semolina is in home baking section (with flour, raisens etc). I could not find it too. In Russia they make children eat semolina porridge sort of thing in the morning. I hated it. (Bring milk to boil and put a little amount in, it is ready in minuts). Then an obligatory butter was put into it (salt  of course and sugar if one wants to).

In Russia they often eat left overs from dinner in the morning (at least they did it in my time). Since we left we adopted "Western" customs. In America it was cereal. Here I have started to make porridge in the morning. At first he did not like it, but now we both eat it. I have such a low class taste I suppose.
Eggs were popular too (hard or soft boiled) to have for breakfast.
Do you like seledka Reiner? I used to love it, but not in the morning. Seledka is salty herring (Norvegian style).
I would not like buckweat kasha in the morning. It doesn't agree with me now sometimes. May be it is too coarse now.
You have my sympathy if they make you eat it in the morning.

I like seledka, could eat some now. Yum, yum (and not yam yam as they already told me). I like it with onion, but then one can not go anywhere for other people will not find the smell too attractive. This combination of seledka and onions is absolutely deadly. It kills people instantly and ruins any hope for friendship.
I like falafels now. I ate falafels in California.
I think Russian kitchen is one of the hardest for women. Everything is done is such a way as to make you completely exhausted before guests arrive. Americans are very practical and have much easier dishes.  Italians are not too bad. In UK and here they are also practical and not excessive. But Russian women folks have to slave for at least two days in hard labor before anybody arrives. And most dishes are made from scratch.

I met a lady today that traveled from Moscow to Pekin by train. She said it was great. And she swam in Baikal lake.
And food was good.
I am sorry, it is completely off topic. Off to another room. The food smells nicely here.

Good gracious t-p I have just noticed you have posted over 700 posts !!!!

A

What, do you mean there's a Russian Radio messageboard where you've posted 1500 times?!?

I love your posts, t-p. Please don't ever stop.

If it's any consolation, harmonyharmony, I couldn't see any ketchup on your shirt 

I wish I had known about the falafel on York station. It's strange how often I seem to be in York looking for something quick to eat before a concert! There used to be a rather good cornish pasty shop which stayed open really late, but I think it must have closed down a while ago.



Does McDonalds do more business during Lent? Because they specialise in...... (wait for it)..... FAST FOOD!      ...   ... ...

About Borsch I can say that everybody makes their borsch differently than another person. One can make it with meat or vegetarian version.
The best is to boil your own beetroot. However it is possible to make easier version with cooked beetroots.
The trick is to buy polish seasoning for borsch in the supermarket. There are so many polish people here that they sell it. Otherwise it is more difficult.j
I just cook vegetables (carrots, potatoes, onions, anything else I have like celery, I cut them to pieces and then one can smash them or use a machine). I put tomatoes from one can and water to make enough liquid. Beetroots go in last, grated. One can put in shredded cabbage. In case one doesn't have that polish bottle with borsch seasoning one has to put a little of sugar and ketchup or something.

You see, I told you that Russian (and Polish) recepies are labour intense. I always try to think of shortcuts because I am busy. But with polish seasoning it is really good to make it and it tastes really good.

May be Reiner knows another version. It has to be sour enough, but not too much. It is an art to make really good borsch. Here I never tasted the right borsch (in Restaurant or from the can). It is always too sour or something.