Bansko

1 (RSh)       How did you make banitsa?

banitsa pl f
how interr
2pl pres aux clt
make pl L.part I

2 (a) [0:01]      Banitsa?

banitsa sg f
interr clt

3 (RSh)       Yes.

yes

4 (a) [0:03]      Well, [this is how] we did it. [When] I go to knead the dough, I mix

disc banitsa sg f
1pl pres aux
make pl L.part I
when conj
dat refl clt
knead 1sg pres P dough sg n
and
mix 1sg pres P

5 (a) [0:07]      [the ingredients] in a bowl. I put in flour – I sift pure [wheat] flour,

in
one f adj bowl sg f put 1sg pres P flour sg n sift 1sg pres P pure sg n adj flour sg n

6 (a) [0:11]      and add two or three eggs. I mix the dough and knead it up nice,

put 1sg pres P
and
two n three egg pl n mix 1sg pres P knead 1sg pres P
acc n 3sg clt
thus adv nicely adv

7 (a) [0:16]      and then I sit here – I’m sitting – and I spread out a –

and
after adv sit 1sg pres P sit ger I sit 1sg pres P here adv spread 1sg pres P one sg m adj

8 (a) [0:20]      a white cloth. I stretch it out, and put the breadboard [on it].

one sg n adj white sg n adj fabric n sg
and
stretch 1sg pres P put 1sg pres P breadboard sg m def

9 (a) [0:24]      Breadboard and rolling pin, like this. Then I roll [the pastry out]

breadboard sg m
and
rolling.pin sg f def thus adv roll 1sg pres I roll 1sg pres I

10 (a) [0:26]      and make [many] pastry sheets of a size [as to fit] into a big pan,

and
make 1sg pres P such.size pl adj filo.sheet pl f
and
in
big f adj pan sg f

11 (a) [0:30]      in the other stove. [There] were other stoves [then], the old fashioned ones.

and
in
other sg f adj stove sg f other pl adj oven pl f 3pl impf cop that pl adj old.time pl adj

12 (RSh)       Uh huh.

bkch

13 (a) [0:33]      “Gypsy stoves”, we called them. We bake it in big pans so

gypsy pl adj oven pl f
acc 3pl clt
call 1pl pres I nom 1pl big f adj pan sg f bake 1pl pres P
disc

14 (a) [0:36]      there’ll be enough for many people to eat.

comp
pres exist many adv people pl
comp
eat 3pl pres I

15 (RSh)       Uh huh.

bkch

16 (a) [0:40]      And that’s how we made these banitsa pastries.

thus adv
1pl pres aux clt
make pl L.part P banitsa pl f def

17 (RSh)       (RSh) What [different] kinds of banitsa did – do you make here in Bansko?

what.kind pl adj banitsa pl f
2pl pres aux clt
[ … ]
make 2pl pres I here adv
in
Bansko sg n place

18 (a) [0:43]      Well, we make the [kind] we call old-fashioned banitsa,

disc
make 1pl pres I old.time sg f adj banitsa sg f
acc f 3sg clt
call 1pl pres I nom 1pl

19 (a) [0:47]      with rice and sugar and eggs. And then we make the kind

with
rice sg m
and
with
sugar sg f
and
with
egg pl n
and
and
otherwise adv make 1pl pres I

20 (a) [0:52]      with cheese, or [even] only with eggs.

and
with
cheese sg n
and
only adv
with
egg pl n

21 (RSh)       Do you put butter in it?

and
butter sg n put 2pl pres I
interr clt

22 (a) [0:56]      Well, we didn’t put butter in, because we didn’t have any!

disc
butter sg n
neg
1pl pres aux clt put pl L.part I because not.have 1pl pres I

23 (RSh)       [laughter]

24 (a) [0:59]      If we’d had it, we would have put it in. [No,] we made it with oil.

if conj
have 1pl pres I fut
1pl pres aux clt
put pl L.part I
with
oil sg n
acc 3pl clt
make 1pl impf P

25 (RSh)       Uh huh.

bkch

26 (a) [1:01]      With oil.

with
oil sg n

27 (RSh)       And what other kinds of banitsa did you used to make?

and
other pl adj what.kind pl adj banitsa pl f still adv
2pl pres aux clt
make pl L.part I

28 (a) [1:04]      What?

disc

29 (RSh)       What other kinds of banitsa did you make? The kind with cabbage,

other pl adj what.kind pl adj banitsa pl f
2pl pres aux clt
make pl L.part I there adv
with
cabbage sg n

30 (RSh)       or with some other sort [of thing]?

or
with
something sg n other sg n adj this.sort sg n adj

31 (a) [1:09]      Well, we used to make the kind with walnuts and sugar – [that’s] baklava.

disc
make pl L.part P
1pl pres aux clt
with
walnut pl m
with
sugar sg f baklava sg f

32 (RSh)       Uh huh.

bkch

33 (a) [1:12]      We make it, then we cut it into small pieces and, before it’s baked,

make 1pl pres P
and
cut 1pl pres P
acc f 3sg clt
in
piece sg n
and
with
raw sg n adj

34 (a) [1:16]      we pour oil over it, hot oil.

and
acc f 3sg clt
pour 1pl pres P
with
oil sg n
with
hot sg n adj oil sg n

35 (RSh)       Mm hm

bkch

36 (a) [1:19]      And when you pour [the oil] over it, all the small pieces of it rise up [nice].

how rel
acc n 3sg clt
pour 2sg pres I
and
acc refl clt
inflate 3pl pres I piece pl n def

37 (a) [1:22]      After that we put it in the oven to bake. And when it’s done baking,

and
after adv put 1pl pres P
acc f 3sg clt
comp
acc refl clt
bake 3sg pres I
when conj
acc refl clt
bake 3sg pres P

38 (a) [1:26]      we pour syrup over it – a cold sugar syrup.

acc f 3sg clt
pour 1pl pres P
with
syrup sg m cold sg m adj syrup sg m
with
sugar sg f

39 (a) [1:30]      And it gets saturated [with syrup] and becomes baklava.

and
thus adv
acc refl clt
drink.up 3sg pres I
and
become 3sg pres P baklava sg f

40 (RSh)       And did you make pumpkin banitsa? [You know,] with pumpkins?

and
with
pumpkin sg f make pl L.part I
interr clt
2pl pres aux clt
banitsa sg f
with
pumpkin sg f

41 (a) [1:38]      Oh, pumpkins! Yes, I frequently made banitsa with pumpkins,

with
pumpkin sg f
and
nom 1sg nom 1sg much adv
1sg pres aux clt
make sg f L.part I
with
pumpkin sg f banitsa sg f

42 (RSh)       Ah.

disc

43 (a) [1:41]      Even now we make that. We do.

even adv
and
now adv
acc 3pl clt
make 1pl pres I make 1pl pres I

44 (RSh)       Uh.huh.

bkch

45 (a) [1:44]      In the old days, though, I didn’t make banitsa with pumpkins.

and
pumpkin sg f more early adv
in
old sg n adj time sg n nom 1sg
neg
make 1sg aor I

46 (a) [1:47]      My mother made it [though]. She made it with fried pumpkins, and no water.

my sg f def adj mother f sg
acc f 3sg clt
make 3sg impf I
with
hes
fry sg f P.part I pumpkin sg f
without
water sg f

47 (a) [1:52]      Fine, but now I make it – well, now, now we make it differently.

disc
well adv
but
nom 1sg now adv
acc f 3sg clt
make 1sg pres I now adv
dat refl clt
now adv
acc f 3sg clt
make 1pl pres I differently adv

48 (a) [1:55]      Now, we take the raw pumpkin – I roll out the pastry sheets, and then I

now adv make 1pl pres I raw sg f adj pumpkin sg f roll.out 1sg pres P filo.sheet pl f def
hes

49 (a) [2:00]      put the raw pumpkin – I grate it, and then pour oil over [it all],

put 1sg pres P raw sg f adj pumpkin sg f thus adv sprinkle 1sg pres P
and
pour.oil 1sg pres I oil sg n

50 (RSh)       Mm hm

bkch

51 (a) [2:05]      and roll it. I roll it up into a long roll (strudel-like), like this.

and
acc n 3sg clt
wind 1sg pres P wind 1sg pres P
acc n 3sg clt
thus adv
hes
in
roll sg n

52 (RSh)       Mm hm.

bkch

53 (a) [2:08]      And I roll it up and put it in the pan like this, and it curves

and
wind 1sg pres I thus adv
in
pan sg f def put 1pl pres I put 1pl pres I thus adv
and
acc refl clt
curve 3sg pres P
hes

54 (a) [2:11]      and fills the pan. [To think of] something nicer than –

and
acc refl clt
fill 3sg pres P pan sg f def more nice sg n adj
from
[ … ]

55 (a) [2:14]      It’s nicer. [Something better] than pumpkin pie isn’t possible! It’s completely wonderful.

more nice sg n adj
3sg pres cop clt
of
pumpkin.pie sg m already adv
neg
can pres imprs completely adv nice sg n adj

56 (a) [2:17]      Otherwise, in the old days what they did – they made

disc
and
otherwise adv
from
old sg n adj time sg n rel 3pl pres aux clt make pl L.part P make pl L.part P
3pl pres aux clt

57 (a) [2:21]      pumpkin pie with pre-baked pastry sheets, and boiled pumpkin, and

with
bake pl P.part I filo.sheet pl f pumpkin.pie sg m
and
boil sg f P.part P pumpkin sg f
but

58 (a) [2:23]      it sat [there] all flat. That way, it puffed up, and rose [nicely].

sit 3sg pres I paste sg n P.part P
and
thus adv
acc refl clt
inflate sg m L.part P swell sg m L.part P
acc refl clt
3sg pres aux clt

59 (RSh)       [laughter]

60 (a) [2:29]      [laughter]

61 (RSh)       So tell me [about] the nice dishes that you make here in Bansko.

disc
say sg imv P rel sg n adj food sg n nice sg n adj rel make 2pl pres I here adv

62 (a) [2:35]      Ah, Bansko food! The best thing is the dry peppers. [They’re] dried,

disc
sg n adj food sg n
disc
most nice sg n def adj
3sg pres cop clt
dry pl adj pepper pl f dry pl P.part I

63 (a) [2:40]      in winter we boil [them] up and add bones, pig fat and blood sausage.

and
winter sg n adj time sg n boil 1pl pres P
and
put 1pl pres P bone sg m
from
pig.fat sg f def
and
blood.sausage sg f

64 (RSh)       Uh huh.

bkch

65 (a) [2:47]      And it – it cooks up really nice, and that is a Bansko …

and
acc refl clt
and
boil 3sg pres P nicely adv
and
this sg n adj sg n adj

66 (RSh)       Ah.

bkch

67 (a) [2:50]      … [classic] old dish.

dish sg n old sg n adj

68 (RSh)       And what other things did you make?

and
other sg n adj what sg n interr
2pl pres aux clt
make pl L.part I

69 (a) [2:53]      Well, [of] other [things], we made beans with “chekan”,

disc
other sg n adj
1pl pres aux clt
[ … ]
make pl L.part I beans sg m
with
hes
beet sg m

70 (a) [2:57]      and with fermented cabbage, pickles.

and
with
cabbage sg m ferment sg m L.part P pickles sg f

71 (RSh)       And what’s this “chekan”?

and
what interr
3sg pres cop clt
this sg n adj beet sg m

72 (a) [3:00]      Hm, how can I tell you? It’s beets –

disc
how interr
comp
dat 2sg clt
say 1sg pres P beet sg n

73 (RSh)       Uh huh.

bkch

74 (a) [3:03]      what’s called beets. Beets, that they make sugar ...

rel acc refl clt say 3sg pres I beet sg n beet sg n rel make 3pl pres I sugar sg f def

75 (RSh)       Yes?

yes

76 (a) [3:06]      ... out of. Well, we make pickles out of it.

from
acc n 3sg
and
nom 1pl
acc n 3sg clt
make 1pl pres I
to
pickles sg f

77 (RSh)       Mm hm.

bkch

78 (a) [3:08]      So that’s [what] we do with beans. And stews.

and
this sg n adj make 1pl pres P with
beans sg m def have 1pl pres I
and
stew pl f

79 (a) [3:12]      Have you heard of Bansko stew?

Bansko sg f adj stew sg f hear pl L.part P interr clt
2pl pres aux clt

80 (RSh)       Mm hm [yes].

disc

81 (a) [3:15]      Bansko stew - there’s nothing better!

Bankso sg f place stew sg f
from
this sg n adj more nice sg n adj pres neg exist

82 (RSh)       Tell [me about it], tell [me]!

tell sg imv P tell sg imv P

83 (a) [3:19]      [Well,] it’s …

this sg n adj
3sg pres cop clt

84 (RSh)       How do you make it?

how interr
acc f 3sg clt
make 2pl pres I

85 (a) [3:20]      … cabbage, and beets, and chunks of meat.

cabbage sg m
and
beets sg m
and
meat.chunk pl m

86 (RSh)       Mm hm

disc

87 (a) [3:22]      And for it not to be very sour, we put it to soak a bit

and
comp
neg
3sg pres cop clt
very adv sour sg n adj
acc n 3sg clt
put 1pl pres P little adv
comp
soak 3sg pres P

88 (a) [3:25]      to take the sourness away, and then we put in chunks of meat, "drobka" –

comp
neg
3sg pres cop clt
very adv sour sg n adj
and
put 1pl pres P already adv meat.chunk sg f meat.chunk sg f

89 (a) [3:29]      I’ll use the old-time word for it –

fut tell 1sg pres I nom 1sg old.time adv

90 (GK)       [You put in] meat chunks?

meat.chunk sg f def

91 (RSh)       Right, yes –

thus adv thus adv here adv

92 (a) [3:32]      Meat chunks, blood sausage, a bone, lean meat –

meat.chunk sg f blood.sausage sg f bone sg m lean.meat sg n adj meat sg n

93 (a) [3:35]      and if there’s [other] meat we put [that] meat in too

if conj
pres exist
and
meat sg n
and
meat sg n put 1pl pres P

94 (RSh)       M hm

bkch

95 (a) [3:37]      [to make it] even more tasty. And then we seal it up.

still adv more nice sg n adj
3sg pres cop clt
and
acc n 3sg clt
seal 1pl pres P

96 (RSh)       What kind of pot do you put it in?

what.kind sg n adj pot sg n
acc m 3sg clt
put 2pl pres I

97 (a) [3:40]      An earthenware pot.

earthen sg n adj pot sg n

98 (RSh)       Uh huh.

disc

99 (a) [3:42]      And then you put – we put – On the bottom first of all you put

and
put sg imv P
hes
put 1pl pres P thus adv already adv put 1sg pres P from.below adv most before adv

100 (a) [3:46]      some sauerkraut. Then fri- there’s rice [that’s been] fried up,

from
sauerkraut sg m def
and
after adv [ ... ]
fry sg m P.part P rice sg m pres exist

101 (RSh)       Mm hm

bkch

102 (a) [3:49]      with a whole onion – rice, and lard.

with
one f adj head sg f onion sg m
and
rice sg m
and
fat sg f

103 (RSh)       Uh huh.

bkch

104 (a) [3:55]      And then I fry it, and I put – I make a space like this [in] the pan

and
and
acc n 3sg clt
fry 1sg pres P
and
put 1sg pres P make 1sg pres P hole sg f thus adv pan sg f def

105 (a) [4:00]      and put the rice in the middle. Then on top [of that], I put the pig fat,

and
put 1sg pres P rice sg m
in
middle sg f def above adv put 1sg pres P pig.fat sg f def

106 (a) [4:04]      the blood sausage, the meat – and finally on top, the sauerkraut.

blood.sausage sg f def meat sg n def
and
after adv above adv sauerkraut sg m def

107 (RSh)       Uh huh.

bkch

108 (a) [4:07]      And water – we also add water.

and
[ … ]
and
put 1pl pres P
and
water sg f

109 (RSh)       Mm hm

bkch

110 (a) [4:10]      You add water too, but just a little. Then on top I put

and
water sg f
acc refl clt
put 3sg pres I
but
little adv
hes
hes
[…]
put 1sg pres I above adv

111 (a) [4:13]      a double layer of paper and it all gets stuffed inside the pan.

doubled sg m adj newspaper sg m
and
acc n 3sg clt
stuff 3pl pres P thus adv
from
inside adv pan sg f def

112 (a) [4:17]      At one time they used dough as a seal, but that was bad.

at.one.time adv
acc refl clt
paste 3sg impf I
with
dough sg n
but
3sg impf cop bad sg n adj

113 (a) [4:19]      [When] we seal the pan with dough, it …

paste 1pl pres P pan sg f def
with
dough sg n
comp

114 (RSh)       But –

disc

115 (a) [4:21]      … isn’t [properly] sealed.

neg
3sg pres cop clt
seal sg f P.part P

116 (RSh)       [Do you use] a pan, or [some sort of] clay pot?

pan sg f
or
clay sg m adj vessel sg m

117 (a) [4:24]      Oh, earthenware –

disc
earthen sg f adj

118 (RSh)       What?

disc

119 (a) [4:25]      An earthenware pot. So, [it all] settles. I’ve already put in

earthen sg f adj pan sg f
and
stuff 3pl pres P
disc
already adv put sg f L.part P
1sg pres aux clt

120 (a) [4:30]      water and everything, as much thickening as I need to put].

and
water sg f
and
everything sg n adj
and
thickening sg f as.much rel want 1sg pres I
comp
put 1sg pres P

121 (a) [4:34]      And then it cooks. We put it in the stove, layered well, to cook.

and
boil 3sg pres I
when conj
put 1pl pres P
in
stove sg f def stew sg n P.part P
comp
boil 3sg pres I

122 (a) [4:38]      And it boils – we boil it [all] for three hours, and it's ready.

and
boil 3sg pres I
comp
acc 3pl clt
boil 1pl pres P
for
three hour ct m ready sg f adj
3sg pres cop clt

123 (a) [4:42]      And then when we take it out, when we’re ready to serve it,

and
later adv when conj
acc f 3sg clt
extract 1pl pres P when rel want 1pl pres I already adv
comp
acc f 3sg clt
pour 1pl pres I

124 (a) [4:47]      I bring in the appetizers that I’ve put in the middle of the plate.

bring.in 1sg pres P appetizer pl n def rel 1sg pres aux clt put sg f L.part P
in
middle sg f def
in
plate sg f

125 (a) [4:52]      And I stir [it up] with a big wooden spoon.

and
this sg n adj mix 1sg pres P
with
one f sg adj big sg f adj spoon sg f wooden sg f adj

126 (a) [4:54]      I stir up the rice so that it is all mixed in throughout.

mix 1sg pres P rice sg m def
comp
become 3sg pres P
on
everywhere adv
comp
acc refl clt
mix 3sg pres P

127 (RSh)       Mm hm

bkch

128 (a) [4:58]      And you dish it into [people’s] plates. Nothing better than that!

and
acc refl clt
pour 3sg pres I
in
plate pl f more nice sg n adj
neg
can pres imprs
from
this sg n adj

129 (RSh)       Isn’t that so! And what do you drink with it?

interr
with
what interr
acc n 3sg clt
drink 2pl pres I

130 (a) [5:03]      This – [laughter]

this sg n adj
hes

132 (RSh)       Should I ask [her] about holidays?

for
holiday sg m
interr clt
comp
ask 1sg pres I

133 (a) [5:08]      We’ll eat this [stew] more in the winter. In the summer we don’t have –

this sg n med adj in.winter adv more adv
because
acc n 3sg clt
because
because conj now adv in.summer adv pres neg exist

134 (RSh)       When – when did you use to eat this dish?

when interr when interr
acc n 3sg clt
eat 2pl impf I this sg n adj

135 (a) [5:13]      Oh, we eat it all the time! In the evening, at midday, any time.

disc
always adv
acc n 3sg clt
eat 1pl pres I
and
evening adv
and
at
noon sg m
and
always adv

136 (RSh)       No, I mean, winter – in the winter, in the summer, or when?

no
hes
winter sg f in.winter adv in.summer adv when interr

137 (a) [5:20]      In the winter, when we slaughter the pigs.

winter sg f def
disc
when inter.rel
acc refl clt
slaughter 3pl pres P pig pl n def

138 (RSh)       When do you slaughter pigs?

when interr slaughter 2pl pres I pig sg n def

139 (a) [5:24]      Well, at Christmas time.

disc
around Christmas sg f

140 (RSh)       Well, [does that mean] before or after Christmas?

but
before
or
after Christmas sg f

141 (a) [5:27]      Before Christmas, they slaughter [them] before Christmas.

before Christmas sg f before Christmas sg f slaughter 3pl pres P

142 (a) [5:29]      It's done now too. If you can buy it fresh –

nom sg n
acc refl clt
do 3sg pres I
and
now adv
if conj
pres exist fresh sg n adj
comp
dat refl clt
buy 2sg pres P

143 (a) [5:32]      Now they do it too. It's only with meat ...

and
now adv
acc refl clt
do 3sg pres I
and
only adv
with
meat sg n

144 (RSh)       Mm hm

bkch

145 (a) [5:34]      ... that you can do [Christmas properly].

can pres imprs
comp
acc refl clt
do 3sg pres I

146 (RSh)       Tell me [about it]: When did you slaughter the pig, how did you divide it up?

disc tell sg imv P when interr
2pl pres aux clt
slaughter pl L.part I pig sg n def how interr
acc n 3sg clt
cut.apart 2pl pres I

147 (a) [5:39]      Well –

disc

148 (RSh)       How do you do [all] that?

how interr
acc n 3sg clt
do 2pl pres I

149 (a) [5:40]      Well, when [you take] the pig –

pig sg n def when inter.rel
acc n 3sg clt

150 (GK)       Wait a minute.

wait sg imv I little adv

151 (RSh)       Wait, wait!

wait sg imv I wait sg imv I

152 (a) [5:44]      They redden [it all] with the blowtorch.

machine sg f
with
gasoline sg m
acc n 3sg clt
redden 3pl pres I

153 (GK)       [Tell her] to say it now from the beginning.

from
beginning sg n def say sg imv P
dat f 3sg clt
now adv
comp

154 (RSh)       Tell it from the beginning – first, you call the butcher, then what do you do?

tell sg imv P
acc n 3sg clt
from
beginning sg n def first adv call 2pl pres I butcher sg m there adv
[ ... ]
what interr do 2pl pres I

155 (a) [5:51]      We call the butcher, the butcher comes, and he kills the pig,

disc
call 1pl pres I butcher sg m come 3sg pres P butcher sg m def slaughter 3sg pres P pig sg n def

156 (RSh)       Yes.

yes

157 (a) [5:56]      and we pour boiling water over it – the water needs to boil in the cauldron.

and
acc n 3sg clt
pour 1pl pres I
with
boiling sg f adj water sg f must pres I imprs
comp
boil 3sg pres I
in
cauldron sg m def water sg f

158 (a) [5:59]      We pour boiling water over it, and cover it with a rug so it will stew a bit.

pour 1pl pres I
acc n 3sg clt
with
boiling sg f adj water sg f
and
cover 1pl pres I
with
mat sg n
comp
acc refl clt
stew 3sg pres P

159 (a) [6:04]      We cover it for a bit, and then we start scraping it. Men and women

little adv cover 1pl pres P
and
scrape 3pl pres I already adv man pl m woman pl f
and

160 (a) [6:07]      scrape the bristles off the piglet until it's “bald” and all the bristles are gone.

scrape 3pl pres I pig sg n def
comp
acc refl clt
go.bald 3sg pres P bristled.skin sg f def remove 3sg pres P
acc refl clt
bristled.skin sg f def

161 (a) [6:12]      After [the bristles are gone], then they scorch it with a machine –

after adv
acc n 3sg clt
fry 3pl pres I
with
machine sg f

162 (RSh)       Mm hm

bkch

163 (a) [6:14]      a blowtorch. "Psss" – they scorch it up and down in rows, and it gets

with
gasoline sg m
psss
thus adv
acc n 3sg clt
fry 3pl pres I fry 3pl pres I arrange 3pl pres I
and
become 3sg pres P

164 (a) [6:19]      all nice and red, But it's also smoky [from the blowtorch]. So next

redden 3sg P
acc refl clt
become 3sg pres P nice sg n adj
but
acc refl clt
smoke 3sg pres P
and
later adv

165 (a) [6:23]      you wash it with soap and water, and scrape [some more],

with
soap sg m
with
water sg f
acc refl clt
wash 3sg pres I scrape 3sg pres I

166 (a) [6:26]      until the skin gets all white and then red. Wonderful, totally beautiful!

and
become 3sg pres P white sg n adj
and
red sg f adj skin sg f def wonderful sg f adj completely adv nice adv

167 (RSh)       Mm hm

bkch

168 (a) [6:30]      And you slice it – the same distance from the top and from the bottom,

and
acc refl clt
cut.up 3sg pres I cut.off 3sg pres P
acc refl clt
from.up adv exactly adv from.down

169 (a) [6:34]      to cut [into] the stomach, [to] what we call “smenka” (spleen)

stomach sg m def
acc refl clt
cut 3sg pres I call 1pl pres I spleen sg f

170 (a) [6:36]      – we call that [part] “smenka”.

nom 1pl
acc n 3sg clt
call 1pl pres I this sg n adj spleen sg f

171 (RSh)       What do you call it?

how interr
acc n 3sg clt
call 2pl pres I

172 (a) [6:40]      We call it “smenka” – that part that you cut out ...

this sg n adj
acc n 3sg clt
call 1pl pres I
acc n 3sg clt
spleen sg f this sg n adj rel acc refl clt cut.off 3sg pres I

173 (RSh)       Mmhm

bkch

174 (a) [6:42]      ... of the stomach so that the intestines appear. They come –

from
stomach sg m def
and
acc refl clt
appear 3sg pres P intestines pl n def appear 3sg pres P

175 (a) [6:46]      they come into view, first the leaf fat. The old woman pulls it out –

appear 3sg pres P
acc refl clt
leaf.fat sg m fat sg f def first adv pull 3sg pres P grandmother sg f def

176 (a) [6:49]      there's old women who understand [how to do] these things –

grandmother sg f
dat refl clt
pres exist
comp
comp
understand 3sg pres I this pl f adj thing pl f

177 (a) [6:52]      the old woman pulls out the leaf fat in the lard,

pull 3sg pres P grandmother sg f def leaf.fat sg m
in
fat sg f def

178 (a) [6:55]      then brings out the intestines. And we wash the intestines

and
extract 3sg pres P intestines pl n def
and
intestines pl n def
acc 3pl clt
wash 1pl pres I

179 (a) [6:58]      with hot water, with soap, with vinegar, with everything [we have]

with
hot sg f adj water sg f
with
soap sg m
with
vinegar sg m
with
everything sg n adj

180 (RSh)       Mm hm

bkch

181 (a) [7:01]      so that they [get to] be really clean. And then we stuff blood sausages.

comp
3pl pres cop clt
wash pl P.part P nicely adv
and
stuff 1pl pres I already adv blood.sausage pl f

182 (a) [7:06]      There's separate sorts of stuffing for the blood sausages. The parts of meat

separate sg n adj stuffing sg n
dat refl clt
pres exist
for
blood.sausage pl f def
hes
loin pl f def

183 (a) [7:10]      [that go into] blood sausages are separate – the lungs, then the heart,

for
blood.sausage pl f
dat refl clt
pres exist separately adv white sg m def adj liver sg m
hes
hes
heart sg n def

184 (a) [7:16]      such bits of meat plus the blood – [it’s all] for the blood sausages.

such pl f adj meat.piece pl f
and
blood sg f def
dat 3pl clt
for
blood.sausage pl f def

185 (RSh)       Um hm

bkch

186 (a) [7:19]      But the nicer bits of meat are for “babitsi” (tripe), what we call “starets” –

disc
but
more
nice pl f def lean.meat.chunk pl f
acc refl clt
stuff 3pl pres I stuffed.tripe pl f old.man sg m say 1pl pres I

187 (RSh)       Uh huh.

bkch

188 (a) [7:25]      and [for] sausages. So, that's what we make. And then the pig fat is cut up,

and
sausage pl m thus adv this sg n adj do 1pl pres P
and
after adv pig.fat sg f def
acc refl clt
cut.up 3sg pres I

189 (a) [7:31]      and we salt it in a barrel – we have big “pig fat barrels” [for this].

and
acc f 3sg clt
salt 1pl pres I
in
barrel sg f have 1pl pres I pig.fat pl adj barrel pl f big pl adj

190 (RSh)       Tell [us] how you do this, [process] this pig fat.

tell sg imv P how interr
acc n 3sg clt
make 2pl pres I this sg n med adj pig.fat sg f def
interr clt

191 (a) [7:38]      The pig fat?

pig.fat sg f def
interr clt

192 (RSh)       Yes.

yes

193 (a) [7:39]      Well, you cut [the pig] into six pieces, once like this in half, and

disc cut 2sg pres P
acc f 3sg clt
in
six piece pl n once adv thus adv
in
half sg f def
and

194 (a) [7:42]      then [you cut] it like this into three – into six pieces if it's a big pig,

later adv
acc n 3sg clt
thus adv
in
three-way adv
in
six piece pl n if conj
3sg pres cop clt
big sg n adj pig sg n def

195 (RSh)       Mm hm

bkch

196 (a) [7:46]      but if it's a small [one] then three will suffice. [laughter] And then you salt it.

if conj
3sg pres cop clt
small sg n adj otherwise adv three can pres imprs
and
to
acc refl clt
salt 3sg pres I

197 (a) [7:52]      You salt it in the [brine] barrel, and it stays in the barrel

in
barrel sg f def
acc refl clt
salt 3sg pres P
and
already adv thus adv remain 3sg pres P
in
barrel sg f def

198 (a) [7:56]      all winter, and we take it out in the spring.

entire sg f adj winter sg f
and
in.spring adv
acc f 3sg clt
extract 1pl pres P

199 (RSh)       Mm hm

bkch

200 (a) [7:58]      Now it's in the cellar. It [stays] in the cellar now, until it's more or less

now adv
3sg pres cop clt
in
cellar sg f def
in
cellar sg f def
3sg pres cop clt
now adv
and
3sg pres cop clt
one f sg adj
3sg pres cop clt

201 (a) [8:02]      done and dried, really nice. So [it's there] all winter, until March.

bake sg f P.part P dry sg f P.part P completely adv nice adv
and
during winter sg f def
to
March sg m def

202 (a) [8:06]      And in March – at the end of March, in fact – you take it out

and
in
March sg m def even adv
at
end sg m def
of
March sg m
acc refl clt
extract 3sg pres I

203 (a) [8:10]      so it can, as we say, get a whiff of the March wind –

dat refl clt
call 1pl pres I
comp
acc f 3sg clt
catch 3sg pres P March sg m def adj wind sg m

204 (RSh)       Mm hm.

bkch

205 (a) [8:12]      these meat chunks.

meat.chunk sg f def

206 (RSh)       Uh huh

bkch

207 (a) [8:14]      Hah! [laughter] Here I thought I wasn't going to be able to tell you anything [at all],

disc
nom 1sg call 1sg pres I
that conj
as.if adv
neg
can 1sg pres
dat 2pl clt
say 1sg pres I nothing sg n
but

208 (RSh)       [unintelligible]

209 (a) [8:18]      but I [managed to] tell you something after all.

disc
again adv say 1sg aor P something sg n

210 (RA)       [laughter]

211 (RSh)       Just look at all these nice interesting things you told us!

see sg imv P how.many adv interesting pl adj nice pl adj thing pl f
dat 1pl clt
say 2sg aor P

212 (a) [8:24]      Well yes! So – that's how it was in the old days. Now too,

disc
hes
thus sg n adj 3sg impf cop old sg n adj time sg n
and
now adv

213 (a) [8:27]      it’s like that here. We slaughter – we slaughter all our [own] pigs.

dat refl clt
3sg pres cop clt
here adv
dat refl clt
slaughter 1pl pres I slaughter 1pl pres I pig pl n nom 1pl all adv

214 (RSh)       Uh huh.

bkch

215 (a) [8:30]      I don't do it any more myself now because now I'm alone, but the children

nom 1sg now adv
neg
slaughter 1sg pres I already adv
because
dat refl clt
1sg pres cop clt
separate adv
and
child pl n def

216 (a) [8:32]      do, and they give me [meat]. I don't have any [of my own]. But when

slaughter 3pl pres I nom 3pl
dat 1sg clt
give 3pl pres I nom 1sg not.have 1sg pres I
but
when inter.rel

217 (a) [8:36]      my husband was alive we'd slaughter big pigs, two at a time.

3sg impf cop man sg m def
dat 1sg clt
alive sg m adj slaughter 1pl impf I
and
big pl adj pig pl n
and
by
two f

218 (RSh)       Should [I ask her] about holidays?

for
holiday pl m def
comp

219 (GK)       Go ahead, yes. She'll talk [easily] about that.

hort hort nom f 3sg
fut
dat refl clt
say 3sg pres P

220 (a) [8:46]      And that is our most basic food: pig fat and lard – rendered pig fat.

and
this sg n adj
dat 1pl clt
3sg pres cop clt
most basic sg f def adj food sg f pig.fat sg f def
and
lard sg f def pig sg f adj

221 (a) [8:49]      That's the most nourishing food of all.

this sg n adj
3sg pres cop clt
most strong sg f def food sg f

222 (RSh)       Uh huh.

bkch

223 (a) [8:52]      My son – the one that’s down [in the city] –

my sg m def adj son sg m this sg m adj
inter.rel
3sg pres cop clt
below adv

224 (RSh)       [cough]

225 (a) [8:54]      when he was a student, he was very sick with something. He was very ill.

when inter.rel
3sg impf cop student sg m
and
lie 3sg aor I something sg n very adv bad adv 3sg impf cop ill sg m adj very adv

226 (a) [8:59]      Something like appendicitis. He fell ill all at once, and it went to peritonitis,

something sg n appendicitis sg m at.once adv
acc m 3sg clt
take.ill 3sg aor P
and
become 3sg aor P
to
peritonitis sg m

227 (a) [9:02]      the appendix burst, [there was] this open wound – and such.

and
acc refl clt
burst sg m L.part P appendicitis sg m def
and
open sg f P.part P wound sg f def
and
3sg impf cop thus adv

228 (a) [9:07]      But he wanted – his studies weren’t done, and he wanted to continue,

disc
and
want 3sg impf I have 3sg impf I
comp
learn 3sg pres I still adv want 3sg impf I
comp
learn 3sg pres I

229 (a) [9:10]      But he was sick, and I said to him, “Dzhoro my boy,” – we called him Dzhoro –

but
3sg pres cop clt
ill sg m adj
but
nom 1sg
dat m 3sg clt
call 1sg pres I Dzhoro voc sg m name
adrs
Dzhoro voc sg m name
acc m 3sg clt
call 1pl pres I

230 (a) [9:13]      "Don’t go on studying. Is studying really more valuable than health?