“When I’m hungry, I shouldn’t be allowed into a store where products are ravenously peering from the shelves. It would be nice if I chose strange things that would then scare the refrigerator’s regular inhabitants. But I buy CANNED CONSERVATIONS, and on an industrial scale, here, of course, everything can be simply explained - stocks and greed. Anyway, I turn into a giant squirrel and begin to prepare for a hard winter. It ends sadly: once a year, boxes of jars with unattractive flavors are sent to landfill. There’s a lot of vinegar in there, it’s simply not clear what was originally tortured and twisted, no one likes it at all. Therefore, the conclusion is: cook your favorite stuff yourself. Plus tastes and an adored grandmother. Anyone who didn’t take out cherry pits for jam didn’t have a childhood! I also don’t need to explain anything about squash and eggplant caviar on toasted hot bread when unexpected guests arrive. Or you’re driving through a Tuscan village, you stop at the smell of aromatic coffee, a small restaurant and an Italian Mom asks: “Do you want to try our morning ricotta with tomato and basil jam?” "? And you leave with a precious recipe. I've been saving treasures in this book for a long time, about five or six years. Here is the best thing: something that can be stored for months and will delight you throughout the long winter, but there is also a high probability that it will not have time to reach the jars; it has been tested many times. My cavaillon melon jam lasts a couple of days on the stove and miraculously disappears straight from the copper basin. And you won't catch the criminals. Turn away and where, where is it?! I hope you will be stricter. So: we preserve everything, hide everything in a cool dark place, don’t give the keys to anyone, and then close our eyes and remember the wonderful summer! Who did you suddenly offend!”