Line is red, then we are talking about some event that is either happening now, or most often any red line will happen. This is a hint that this event is right there in the distance. That step, if its already such, uh, just a line, having no color, it means it was in the past. Here, there may be a sign such as the letter n. This is a good sign. This is a sign that a person can achieve a high position, but especially in some socially designated issues. That is, this is a person who manages something. This is a person who achieves a great position in society. So, we have examined the basic principles by which we can judge the positive development of events in a particular area, in particular in the jupiterian area, or negative events that will interfere with hinder achievement, but in order to evaluate the whole. What will happen . We will need to become familiar with the signs that are written in this area. And i think in the next program. We will definitely do this, and especially since you will have the opportunity to look a little at your hands, the hands of your loved ones and understand something for yourself, do not make quick conclusions, because you still know a lot of interesting things. And these are just the particulars that need to be supplemented other lines, other indicators and everything we do, both in astrology and palmistry. This is a comprehensive consideration of all the signs of signs and all the things that should give us an overall picture, and then only we can draw conclusions while we are just getting acquainted with the details. And now i will try to answer some questions that can be answered, because when there are private questions, and with dates of birth with details of personal life, of course i have. As an astrologer , i immediately want to see everything, but purely physically and technically this is difficult, however , there are questions that will probably be of interest to many and which can be answered responsibly . Hello, please tell me, i am lefthanded, which hand should i analyze, left or right . Thanks for the answer in general. If you are lefthanded, then most likely you should look at your left hand, but in order to understand which hand to look at, sometimes, it makes sense to look at the retrospective. We will get acquainted with the chronology. How can you determine it on your hand, what happened in the past, what will happen and now questions of the past, we can understand which hand indicates this and which does not, but the fact is that from experience i know that when you see the most clearly manifested lines going in an obvious way, then, as a rule, it is a hand the working hand is the hand that tells you about what is happening and, strictly speaking, as a rule. This is the right hand, and i try to look at the right hand. Although i often use my left hand as a kind of potential during birth because, as a rule , the left hand reflects what the person in basically brought into this life at the moment of birth. And how he manages this is controlled more by his right hand, and we see more on it. Change. We see completely Different Things on it that show us when changes have occurred in life, therefore, in principle, of course, traditionally it is worth looking at the hand on which the lines are most clearly manifested, that is, they reflect reality. It happens that, again, a person is so charged with some abilities and talents and a Certain Mission or life has already been invested in his life so very important. E with very powerful manifestations of their personality, then, as a rule, these hands are very similar. And this is the left hand. Trying to move a person in that direction. How its laid out there. If it looks nice, and how nice it looks, well figure it out later, but still, traditionally, lefthanded people, its advisable to look at the left hand. As a rule, it is working. In the sense of palmistry, svetlana, tell me what the life line means, which bifurcates in the middle, one of the ends, the resulting fork ends in in the stripe meter, from the bifurcation , a thick line adjoins the other tip, as if continuing the line of life further to the wrist, does this pose a problem instead of health during the period when the bifurcation of the line begins. To be honest, when we talk about two centimeters, back and forth. This, well, doesnt work like that, because here we are, literally with two hills on our hands, and we understand. What significance do they have, and these are the areas that you indicate. These are already areas. Probably related. And with the region of the moon , probably all of neptune and pluto gathered together there is. You need to understand where these lines go, what they look like, where the gap is, how obvious it is. This is all a very subtle story. And i repeat once again, any attempt to examine the hand must necessarily be with a magnifying glass with a magnifying glass, because you will see a lot of details that will not catch your eye upon a quick examination, but nevertheless. There is one very optimistic moment here, where it is written that the life line continues further to the wrist, as a rule, if this gap is not critical, if there is not some sharp, very large island there, it always hints at problems, and on the life line it often speaks of health problems. But if it is not interrupted, if there are no white spots or spots interspersed there, then, most likely, this moment can be survived. I dont think that what im going to give as an example is a confirmation or something that you have in your hand. I just want to say that sometimes you see a classic perese. Not two lines from the line of life. There is one constellation, oh, which i tell you ill tell you sometime. Shes uh, traditionally considered lifethreatening. It either gets interrupted or something very serious happens. Eh, from a health point of view, this is critical, but i have often seen this happen and really. There, for example, a woman alone operated on the head area and this happened when it was written on her hand, but she lived on, so any continuation of the life line, especially to the wrist until dawn, is the socalled one, about which we will also talk. This is a sign of good potential. But with what these gaps are connected. Its difficult to guess where the secondary line goes, now its difficult to guess, so when you look at the hands, dont rush to draw any conclusions. This needs to be looked at very carefully. There is one question here. He uh, in general, its personal, but i ll answer because there are such uh questions. Eh, there s a key phrase that comes up a lot, but ill just say my opinion. Well, there are a lot of grateful words, for which i am very grateful to you. This inspires me a lot. And here there is a question if the year is a leap year, does it make a big difference or are there moments . What kind of leap year is, in principle , considered difficult by such public opinion, but from the point of view of astrology, this is not very confirmed, perhaps a very difficult year with a very difficult planetary alignment. We saw, for example, the twentieth year. There was a very complicated settlement there. It was really really hard. And this is the arrangement, the rigid arrangement of the planets, the arrangement of the planet this is the office, a configuration, as it were, but this is often used in astrology term, then, of course, the year will be difficult and not always. This corresponds to a leap year or not a leap year, and therefore, perhaps, i would still rely on the influence of the planets more than on tradition. In this case. We continue the witty podcast with you. Im svetlana dorogan, and i answer your questions. Hello svetlana my daughter has a very short life line and always says summer. E. Well, apparently, about the problem, as i understand it. I saw very short life lines and people continued to live. Why . Yes because, in addition to the life line, there are several more very important lines. And only because of the factor, how they go, how these lines behave, whether they confirm some kind of problem or not, only then can we judge the length of life. A short life line is not a fullfledged sign of danger and termination. Lets say life existence. No, there are other lines that can take responsibility for later life. Im telling you this from personal experience, although rarely. Its somewhere in some books and in old ones number, but i have seen People Living long and quite happy even with a short life line. Good afternoon, and thank you for the transmissions for everything you do; the question is that i restored marriage documents and birth certificates for children in retro mars, and mars is responsible for my second ill explain the seventh house. This is a question the second house is money; the seventh is a relationship with a partner. Now the marriage relationship is hanging by a thread. And what can you say about the children, since i also redid the certificate at this time. If there are, they are really very serious indicators of destruction in relationships, destruction of these relationships, marital problems, for example , financial ones, then simply retro mars and actions at the moment of retro mars are not enough. This should be indicated by very serious planets that really call this relationship into question. And they really create a big problem because they had to do paperwork, and in retro mars this is some kind of hint, as a symbol of the fact that there is confusion in these issues that really have not been resolved. And you seem to be making some kind of movement. It doesnt solve anything nor is it the initiator of problems. It simply accompanies them with a hint that there are unsolved problems. And you need to think carefully, because retrograde mars does not finally make their decision. It gives you the opportunity to feel that something is wrong, but not yet cause it. These are the movements towards a solution, rather to bring you back a little to something, so that you think , so that maybe you can rethink something, so on your own. This step of yours with the documents is not an indicator of destruction, so that they themselves violate everything or not. Not if this one moment. There is destruction, but it is not related to your actions. Its just that actions are truly a symbol of what happens in life, good afternoon svetlana , we are watching and listening to the interview with great interest and gratitude. It so happened that my daughter was included in the february group by date of birth in the forecast for june 23, which is when sudden destructive events actually occur. Although the people of this group seem to be stable in life, and indeed the daughter was faced with a dangerous situation in terms of work; sudden dismissal with an organization where i worked for many years. It is dangerous for her to be in a new job, where, despite external decency, she is forced to violate the law. Therefore , she quits again with great difficulties and obstacles. Uranus is moving across saturn in the tenth house, but i will now explain what it is. We see, in the map in it, i think that many people in this group will find it useful to hear. What can you tell me how to remove it . Oh, whom you warned about how and what to do for people, what i want to say about this about the february people, most likely we are talking about that configuration of the planets of the planet that behaves so unambiguously. So cancels out the whole past. Sometimes the previous work guide is canceled; people often devoted a lot of time to some business for many years. They were tuned in to a certain course of events. And this planet, when it comes, it , as a rule, requires an inexorable restructuring of its guide in matters of implementation in understanding oneself and an attempt to settle somewhere, as if, well, exchange one for another. Yeah, well, it seems like in the same context, maybe not lead to nothing good, because i apparently meant, theres uraan. It requires a restructuring of man himself. Well, for example, he was doing some business. It seemed to him that he knew this, that the whole thing was going along this wellworn path. Damage doesnt like to be beaten. He loves everything new, he loves new solutions. He loves being fired for the sake of freedom in order to learn something new in himself, and i will say even more that uranus is a rather dangerous planet and if, uh, here it is, uh, located in this way, then the risks increase for person. And probably, this may sound quite difficult to perceive, maybe its worth thinking about do you like what you do, are you ready to move on with it, is this how you see yourself in this life . Do you have enough time for yourself to fully realize yourself . Maybe uranus is doing just that , he is preparing you a new life strategy , new opportunities altogether. Similar to what happened and frankly, in such cases. Eh, its difficult, how to sew it all together with the old , heres the old and the new, somehow youll never get it together here the question of personal freedom in order to realize and take may be a truly new reign in life, but there is one very optimistic fact, at the beginning of 2024 new opportunities will come. And you will see them, and maybe you will understand. Why did fate so stubbornly cancel the past and the person, as if taking him out of his previous state and plunging him into a new one, maybe this is painful. But this is in order to really give more, of course, we still have many questions that i did not have time to answer. But we will definitely do this lets make the future. I read them very carefully and devote a lot of time to this. So this was a witty podcast with you. Im svetlana draga, and i answered your questions, all episodes of the podcast project, lap, you can watch on the website of channel one 1tv. Ru hello everyone. This is a podcast for chefs on wheels. Today vitalik and i are present on the night broadcast. And recently we were traveling around, yes, on wheels around russia, and now we met to discuss our favorite topic. Im very glad that in this you will participate in the conversation. You are vitalik for the reason that you are, first of all , a plagiarism of this kitchen. This is the second time you have had the opportunity to do an internship in scandinavian countries. Yes, you yourself are from estonia. That is, you are generally in spirit. This kitchen is close to these concepts. Yes, i had the opportunity to work in scandinavia, not just for an internship, but i worked for a long time in norway on the west coast in a small place. This is a very wild and colorful place between bergen and oliz. Theres only only 500 indigenous people, but very excellent fish restaurant. And this restaurant here, as it were, adheres to this style of scandinavian nordic cuisine, of course, one hundred percent plus are not yet native speakers, but ethnic traditional cuisine very much respects its canons of culinary traditions. I learned a lot there in terms of national cuisine, as we have it. Some Russian National dishes and so on. Yes, thats it, but there i learned how to cook exactly the right norwegian dishes that are eaten by certain people. Eh, lets say by sending on certain days. Even eating alone and when the whole country eats certain dishes. This is very important. Yes, by the way, i know this because it was in your restaurant. When you did, what was this dish called, which you have migranograd, of course, on some specific seventeenth of march and independence and independence yes and the constitution, the adoption of the constitution here they are just eating this sour cream porridge. Uh, cured lamb ham, sausages are made, 23 types can be served with the socalled pique mat, and plus we also serve it with melted butter with good milk they have excellent sugar. Yeah, and cinnamon is a must. This is the combination. Sometimes its very difficult when you tell people, especially slavs. They have such big eyes that they know this porridge is usually prepared in general. She is local semalina at maximum speed, like semolina. Yes, yes , they call it a family or a grill in norway. Well, its cooked on it. Well, they add quite a bit, because sour cream is very fatty. It rises well this way, so in fact there is actually a large amount of sour cream in there. They are a lot salt, a little bit of sugar, and in fact, with emilia green it just seems to stabilize it and thats all. Listen, this is very cool. In fact. And you and i can also go over some, well, significant moments that characterize Energy Cuisine and how it differs in general and essentially from european or russian, for example, well, of course. The scandinavians adopted the socalled manifesto manifesto. Yes , their 10 commandments are so simple. I wont list them all, ill highlight the most important ones. This, that is, working with a local product with local farmers. Everything that grows around you within a radius of 250 km is considered an ideal product to use. Maximum freshness is the very first. This is, of course, fermentation and processing methods and naturally. Hmm important point that i really like. This cooperation is not only with farmers and, say, people who are associated with your field of activity. And also with the government. They say a very Strong Influence should influence and help. Maybe someone is engaged, for example, in selling products absolutely, that is, there is such a carousel twisted and it spins. Thats all involved in this. And the end result is just an ideal scheme and model of work. This is , of course, a very great strength. And i also know that, for example, one of the points of this manifesto sounds like this, that is, you are a person who promotes scandinavian cuisine, that is, you can promote it using, for example, well, some french techniques or technology from other countries, any scandinavian chef will tell you that we work with a scandinavian nordic product and definitely we use uh, technological preparation techniques 100 everyone will say french, because they take their roots much earlier. What, lets say, the scandinavians began to master so diligently and, lets say, skillfully. With all these techniques, because even where i lived, i know, the neighboring 4 regions of the island were cut off from the rest of the world until about the 1960s. There hasnt even been a ferry since those times, they just started running and people started moving among themselves. Therefore, in every region, in every town, there is a village your own techniques. And so on in norway they know, for example, what a saw report is, what is it for christmas . The image is, uh, lambs, which are presalted, then dried, then hdmi soaked, and then they are also stewed. Now, heres where the most interesting part begins how its further prepared, the principle of primary processing of this, the same preservation of salt, and so on. But further on, someone cooks their own in each region for birch brunettes. Someones cooking there with beer. Someone else with something. And thats all varies greatly. And so, uh, if you live, lets say, you dont come to one, some region. Yes norway you try it here in this period of time before christmas basically. Yes, everything is correct, but when you come to another one, they will say. No, no, thats not true. This is how you have to cook, and they are constantly building some kind of competition, who has the best, you know, like the recipe is cooler, im actually authentic. Yes, there are also three dialects. This is not a leg of bob mole and that means they ate it themselves, and whoever lives there. Well, these are generally separate people. I saw them once on exhibition they. Well, they came with their region to an exhibition and they were exhibited. They are so small. Yes, they are something there too. We show ours and the region. Yes, be sure to compare it with how it is here. Well, yes, yes, so, uh, norway they dont always really understand each other, because i think that the new norwegian is kind of cool, and the letter is a literary language. And so, when, lets say , the guys from my region, they all speak, but not to their feet. We came to oslo the capital there with the letter molle, basically everyone speaks literary language, so they dont they understood that they just wanted to buy something in a store there, they were angry about something, what is it, they came to their native norway. Nobody understands me. Nobody understands, but explain that you need these, too, there are differences, therefore, despite the fact that norway, in principle, is stretched out like this and they are quite small, but nevertheless. She is so fake, too, her differences. Yes, yes, absolutely right. And by the way, uh , ill go straight ahead about mushrooms. As they say, there are a lot of mushrooms in the forest, porcini mushrooms and so on, chanterelles more or less collect them, and whites dont touch the larger ones, because they believe that this is food for forest animals and it should be left for them ; everything cannot be taken away, and therefore they mainly use the simple ones. Its either oyster or champignon. You know, i read that in Northern Europe you, in principle, well, cannot pick something if it is private territory. Well, that is, for example, you cannot pick berries and mushrooms. So you know the most interesting thing. You can, as it were, pick an apple there or some kind of berry only from the state routes, then what your hand reaches. Absolutely right. In russia, too, such a law has been adopted, in fact, it exists, and now you cant just go pick mushrooms and berries, and because if the forest rangers meet you, they will require permission just as you need a permit for fishing, and for hunting you need a hunting license fishing fish fishing means permission and so on. That is, everything is regulated. Otherwise it will be out of control. This is right. Here. How are you in general . Denis is friends with scandinavian cuisine. Tell me. Here, i look, yes i am i am friends, and insofar as here, of course, i am some. The principles and some details of nordic cuisine are used in their activities. Well, i can guess, you and i have been friends for a long time, so this is normal. I have, well, there are several points that are in nordic cuisine. I really like it. How would you characterize this scandinavian fashion trend . It seems to me that this is laconicism, you know, some kind of geometry. Perhaps even on a plate. This is the correct attitude towards the product, that is, the product has highest value. The product itself is not how the chef works with it, not the chefs techniques. Yes, its not povarskayas professionalism that dominates. Yes, but it is the product itself that dominates, that is, the taste of the product. You can even serve it raw, by the way, uh, scandinavian cuisine. This one is nordic. It seems to me that they were precisely the pioneers in this, that is, serving raw food, that is, of course, there immediately literally from sea to table. Yes, that is, this is all raw cheese, yes, and the sea and forest vikings were still in those times. Yes there was no time to rant. This is the right attitude towards the product. I really like how they work with marinades with smoking, that is, with pickling, this is exactly the answer to the fashionable word fermentation. Yes, nothing more than fermentation. In fact, our familiar to everyone is pickled cabbage, cucumbers, and so on, other products, but in fact, this is with such a direct example, when he came, by the way, for an internship in denmark in a new one ive been there too. By the way, i worked there, about a month and a half approximately. Well, yes, yes, back in the twelfth year, i also know that klaus myersby opened nome together with rener. Yes, that is, he called 25yearold chef renne redzepi. And, of course, he then became a super superstar. A person, that is , a person and a chef, whom they focus on not only in his country, but throughout the world, but the restaurant is noma. Eh, several times it became the best restaurant in the whole world according to the fifty best version. Yes, it received three stars there, michelin, and up to this point, in fact, of course, its worthy and just right for me it seems that klaus was one of those who initiated this manifesto in the erotic kitchen, which he is a fan of and calmly prepares every day. Eh, he bakes bread at home. Actually, very cool. Hes a billionaire. Yes, but he is such a simple person, that is, he does not get hung up on some of his own goals to earn money, he does such useful things. He has large plantations, including south africa. They supply denmark with a lot of products in the winter with uh, fresh herbs, things from african soil, what is this about . A . I i know that i read about mayr, or rather, he wrote for himself, like a biography. He said that in the middle of the last century in denmark e. Well , at least when he was seven he was fed pretty poorly. That is, there were some canned foods, all of them strange fats. So he says that at the age of 15 he weighed 95 kg. And when he went, then for an internship. In my opinion, he studied to become a dentist, or something, he went for an internship in france. Thats where he began to become familiar with this country. Yes, when he realized that this was for to cook lunch . Yes, you need to spend not half an hour, but 45 minutes there, but you can cook the kind of food from which you then ultimately get maximum pleasure. That is, you really become a dater with this guy. Yes, yes, and he says, damn, this is so cool. Well, its true, he then traveled around spain a lot and there was an acquaintance with arzak, that is, with such mastodons, he returned inspired and, uh, they decided to make it on their basic products, then he returned back, and he made restaurant number one, which before these has since been considered unsurpassed. This is the standard , some coupons. Its true now, yes, so when i got there initially. Yes , it seemed to me that there was french cuisine there too. By the way, my base, my primary one, is french cuisine. And when i got there, what was so unusual to me was that the food was served almost salty. Well, that is , practically there is salt, they dont use it at all , only in certain places. Yes, and you eat, but really, really natural products. I didnt understand that i was so used to it strong powerful aggressive taste of french sauce and everything else, and here such pure people taste for it, damn it, that people find Something Interesting like that, you know, but then i worked and understood. And so i immersed myself more and more in philosophy, and it opened up for me. Why do they do all this . It really comes later. Eh, for yourself, at least you already know. When you look into the eyes of a fish, just like you and i made this cottage cheese on wheels. You already understand her, is she fresh or soso. Look what genius 12 years old wrote everything you will hear now. He himself is higher up the steps. Lets rise you know how pain cuts through the strings of our fingers, i ve been through this many times. We tried several timid attempts at sports, but the music didnt work. Well, that means this is his path close to the ice on sunday on the first and always on one tv. Ru next to me, chef vitaly tikhonov today. We are discussing nordic scandinavian cuisine. In general, i think that this restaurant, but the one that was opened by rcpe and klaus mayer is a restaurant located in copenhagen. This is a restaurant that is a certain thing, that is. After they started doing this. Eh, what they do. Yes, they have laboratories there, fermentation and so on. Many restaurants in Different Countries have started to use this. Eh, some inspiration. Yes, that is, all these here, it seems to me, are some kind of bark boards on which food is served, there is garika serving ingredients, shells, thats all. Thats how we people , the first thing we eat is this and this with our eyes, visualization of us attracts. This, by the way, i noticed that after uh hmm renze with his fermentation chief, he released uh, hippo fermentation. This is literally several years of this laboratory. By the way, we happened to be there because everyone started fermenting something. To be honest, something will be picked up there, somewhere you know, and those inspired by enthusiasm there will run. They ferment something there and forget. The fact that you need to create a bunch of all sorts of conditions for this, of course, yes, our fermentation is there, all these are pickles. This is all clear. Everything here has salt connected. Fermentation requires the presence of mushrooms. Uh, bacteria and so on. This is where its more dangerous, because if somewhere you dont finish it, you dont finish it or redo it, vice versa. This is where, maybe, there is just such a fly in the ointment. Barrels of honey. With this we need to remove the fact that it is dangerous and thats why. Yes, im just saying that if you decide to eat food, where are you presented with a fermented product . The first thing you need to do is take an interest in those conditions. They were preparing literally 60 to understand whether they could be trusted or not, but this is honestly without it was said to someone who was offensive because it is important, because our bodies are not ready for such strong components. I will call them exactly that, which may be present, which can cause some kind of irritation there, like the digestive systems, you wont know. Yes, we are what we eat. This is the most important and the same point, uh, its there and i stick to it. You know, i love everything, this is Healthy Lifestyle history, nutritional science and so on. Therefore, yes to all the mistakes this is good, it goes well with nordic cuisine. Very fabulous. I think i think that this is probably just like asianjapanese cuisine. Yes, they are very close, because there is highlighted the cult of the product and the ability to accommodate everything with, uh, crossed, and plus the dosage, the balance must be there. Many people believe that northern cuisine, due to the fact that it is cold there , should be fattier and richer, but Energy Cuisine denies this , or rather, not even that it denies it. She talks about opposite things, for example, if you make some sauces, then they are less concentrated ones are less fatty. Thats correct because the menu correctly consists of a large number of dishes, but they are all in small portions, if you take such top restaurants and many sometimes do not understand so many servings. Why why and you are there just loading yourself up little by little. There, if you happen to be there or go there, yes, at dinners like that, as a rule, even carbohydrates are not served at the very beginning, that is, bread is served in the middle. Dinner. You start, as a rule, with protein, or with fiber and little by little. This little by little, maybe mixed. Or maybe, its divided like this, that you have protein, then cricut, then we have, say, carbohydrates, and then you finish with fiber at the end and so on, or some light fats. I was just about to ask you, please tell me, uh, you , uh, well, youve been working in moscow for a long time. Well, relatively speaking, it turns out to be the eighth year. And i know for sure that you go to moscow restaurants. So you communicate with the bosses. Tell me, this is nordic style and nordic cuisine. She is presented in some way. Well, at least, at least in moscow, not in russia, but at least in moscow, but what is it dated in such and such . Adapted, as it is, what needs to be adapted for the local consumer in our languages, as i call it . Because if you cook pure scandinavian cuisine, they simply wont understand it, because thats how it is. Well, lets say neutral taste. And moscow is so spoiled. Well, in a good sense of the word , with various strong tastes, panasian, asian cuisine, especially caucasian, and you understand that scandinavian food is not quite whats on your plate. This is whats in your head, and its just very difficult to present a guest with the purest product there, lets say some kind of juice thats lightly bred. Yes, you tried to put philosophy into the story, but the guests are not always there. Its clear in language, you know . And thats why i say adapted scandinavian cuisine, even in my restaurant. And i