Rajanovci 2

Rajanovci2.new_.mp3

1 (AK) About cheese – "sirene" (white cheese), "kashkaval" (yellow cheese) –

and

cheese sg n

kashkaval sg m

hes

2 (a) [0:03] Oh, we made “sirene”

and

cheese sg n

1pl pres aux clt

make pl L.part I

3 (AK) You made it, yes?

pràveše

make 2sg impf I

правя

interr clt

ли

disc

4 (a) [0:05] Yes, I’ve made it. I know (how). But not “kashkaval”.

yes

nom 1sg

1sg pres aux clt

make sg f L.part I

know 1sg pres I

and

kashkaval sg m

not

5 (AK) Hm.

bkch

6 (a) [0:09] We didn’t make “kashkaval.” But I’ve made “sirene”. In the morning

kashkaval sg m

neg

1pl pres aux clt

make pl L.part I

but

cheese sg n

1sg pres aux clt

make sg f L.part I

when conj

morning sg f

7 (a) [0:15] the old man milks. I didn’t, because Mom did it, I didn’t.

old.man sg m def

milk 3sg pres P

above adv

neg

1sg pres aux clt

because

Mom sg f

dat refl clt

3sg pres aux clt

work sg f L.part I

nom 1sg

neg

1sg pres aux clt

8 (a) [0:19] But here I did [everything], because there wasn’t anyone else.

but

here adv

1sg pres aux clt

acc n 3sg clt

work sg f L.part I

because

nom n 3sg

neg

3sg pres aux clt

L.part exist

who sg m interr adj

other sg m adj

9 (a) [0:23] I add rennet to the milk. Whoever adds rennet in the evening, then in the morning

and

curdle 1pl pres P

milk sg n def

which sg n interr adj

evening sg f

acc n 3sg clt

3sg pres aux clt

curdle sg m L.part P

morning sg f

10 (a) [0:28] the fermenting starts to take, in a strainer, otherwise it ferments in a bucket

acc n 3sg clt

first adv

catch 3sg pres P

acc n 3sg

with

strainer sg n

and

otherwise adv

3sg pres cop clt

curdle sg n P.part P

bucket acc sg f

11 (a) [0:35] and the strainer – when it’s ready you pour it into

and

with

strainer sg n

when conj

become 3sg pres P

ready sg n adj

with

hes

sìpe

pour 3sg pres P

сипя

acc n 3sg clt

то

12 (a) [0:39] the strainer and I put it on a hook to hang there,

cadìloto

strainer sg n def

цедило

and

acc n 3sg clt

hang 1sg pres P

one f sg adj

hook sg f

comp

hang 3sg pres I

13 (a) [0:43] to strain out, while I deal with the [fresh milk]

comp

acc refl clt

strain 3sg pres P

and

disc

until conj

acc refl clt

nom 1sg

manage 1sg pres I

with

this sg n adj

14 (a) [0:49] that’s just been milked. I strain it; if it’s cooled then I warm it up.

inter.rel

3sg pres cop clt

now adv

milk sg n P.part P

strain 1sg pres I

if conj

3sg pres aux clt

cool sg n L.part P

acc n 3sg clt

warm 1sg pres I

15 (a) [0:55] I add five or six drops of rennet, it depends on how much milk there is,

put 1sg pres I

dat n 3sg clt

rennet sg n

there adv

what sg n interr

five

six

drop pl f

depend 3sg pres I

from

milk sg n def

how.much interr

3sg pres cop clt

16 (a) [1:02] get it ready, and leave it. And it strains out. And I,

and

acc n 3sg clt

то

prigòtvim

prepare 1sg pres P

приготвя

and

acc n 3sg clt

leave 1sg pres P

and

that sg n adj

acc refl clt

strain sg n L.part P

and

nom 1sg

17 (a) [1:07] at that moment – there’s a small box, we call it a small box –

again adv

this sg m adj

moment sg m

dat refl clt

pres exist

box sg n

nom 1pl

dat m 3sg clt

say 1pl pres I

box sg n

18 (a) [1:14] and we put a big spoon into the strainer and mix it up good,

and

acc n 3sg clt

[...]

put 1pl pres P

with

strainer sg n def

with

spoon acc sg f

acc n 3sg clt

thus adv

nicely adv

mix 1pl pres I

19 (a) [1:20] then arrange it equally and cover [it]. We bind up the strainer

arrange 1pl pres P

equally adv

and

cover sg m

bind 1pl pres P

with

[...]

bind 1pl pres P

strainer sg n def

20 (a) [1:32] and put a cover on top. We cover it with a brick, or it can be a stone,

and

put 1pl pres P

cover sg m

on.top adv

and

put 1pl pres P

brick sg f

put 1pl pres P

stone sg m

can pres imprs

21 (a) [1:32] or something else. But we would put a brick. I put it so it sits here,

and

other sg m adj

but

nom 1pl

brick sg f

1pl pres aux clt

put pl L.part I

put 1pl pres P

thus adv

somewhere adv

sit 3sg pres P

22 (a) [1:37] I press down on it, and then I put another weight onto it,

acc n 3sg clt

press 1sg pres P

and

then adv

dat n 3sg clt

put 1sg pres P

still adv

one sg f adj

weight sg f

23 (a) [1:42] because if it’s loose then it won’t strain well.

because

3sg pres cop clt

loose sg n adj

and

fut neg

comp

acc refl clt

strain 3sg pres P

nicely adv

24 (a) [1:46] I put on one more weight, and leave it until it’s completely strained.

put 1sg pres P

still adv

one sg f adj

weight sg f

and

acc n 3sg clt

leave 1sg pres P

disc

dat refl clt

acc refl clt

strain 3sg pres P

25 (a) [1:50] And around noon, before he comes – before the old man comes with the sheep

and

around

noon sg m

before adv

comp

come 3sg pres P

come 3sg pres P

[...]

old.man sg m def

with

sheep pl f def

26 (a) [1:55] and [the new milk] has fermented in the bucket, and the other’s all strained.

and

that sg n adj

acc refl clt

ferment sg n L.part P

bucket acc sg f def

and

this sg n adj

acc refl clt

and

strain sg n L.part P

27 (a) [2:01] I cut it into squares. I cut it and leave it

and

nom 1sg

acc n 3sg clt

cut 1sg pres I

square pl n

acc n 3sg clt

cut 1sg pres P

and

acc n 3sg clt

то

ostàim

leave 1sg pres P

оставя

28 (a) [2:07] in a pan. We have a special pan for this. And I arrange it there

one sg f adj

pan sg f

have 1pl pres I

dat refl clt

pan sg f

separately adv

and

acc n 3sg clt

arrange 1sg pres P

there adv

29 (a) [2:11] and on each piece I take salt – sea salt. I take it

and

each acc sg f adj

piece acc sg f

ost

thus adv

catch 1sg pres P

hes

salt sg f

sea sg f adj

catch 1sg pres P

30 (a) [2:18] and we put it on top of each piece, and wrap it up with newspaper on top.

and

put 1pl pres P

atop adv

each acc sg f adj

piece acc sg f

and

wrap 1sg pres P

with

newspaper sg m

atop adv

31 (a) [2:22] And [the next set] has fermented, and I mix it up the same way,

that sg n adj

acc refl clt

ferment sg n L.part P

and

acc n 3sg

same sg m def adj

manner sg m

again adv

thus adv

mix 1sg pres P

32 (a) [2:27] let it sit, pour it into another strainer – there are [several] strainers.

sit 3sg pres P

pour 1sg pres P

acc n 3sg clt

strainer sg n

other sg n adj

disc

dat refl clt

pres exist

strainer pl n

33 (a) [2:30] I pour it, and hang this one up too for it to strain out.

pour 1sg pres P

and

again adv

thus adv

acc n 3sg clt

hang 1sg pres P

comp

acc refl clt

strain 3sg pres P

and

this sg n adj

34 (a) [2:35] While it strains, then I squeeze the other, and it sits in the pan.

until conj

acc refl clt

strain 3sg pres I

again adv

acc n 3sg clt

press 1sg pres I

that sg n adj

sit 3sg pres I

this sg n adj

pan sg f def

35 (a) [2:42] If it looks like it’s not well enough strained, then I –

if conj

dat 1sg clt

acc refl clt

see 3sg pres I

that conj

still adv

neg

3sg pres cop clt

exactly adv

well adv

strain sg n P.part P

and

nom 1sg

36 (a) [2:48] when it’s time to slice it I put it next to the other.

this sg n adj

acc n 3sg clt

when conj

come 3sg pres P

time sg n

acc n 3sg clt

cut 1sg pres I

and

acc n 3sg clt

put 1sg pres P

other sg n def adj

37 (a) [2:52] Later, in the evening, I arrange the first one I’d sliced in a big tin can

and

later adv

evening acc sg f def

acc n 3sg clt

arrange 1sg pres I

can sg n

that sg n adj

first sg n def adj

where inter.rel

1sg pres aux clt

cut sg f L.part I

38 (a) [2:58] Like that. I arrange it in the can so as to fill the can up.

and

ost

thus adv

and

acc n 3sg clt

arrange 1sg pres I

can sg n

as conj

fill 1pl pres P

can sg n def

39 (a) [3:03] Back then we didn’t have cellars, you see, but now we do.

and

disc

then adv

neg

1pl pres aux clt

have pl L.part I

basement sg n

see 2pl pres I

and

now adv

have 1pl pres I

40 (a) [3:08] But then there weren’t any, and we put it into the pantry.

and

then adv

exist impf neg

and

nom 1pl

dat refl clt

acc n 3sg clt

leave 1pl pres P

pantry sg m def

41 (a) [3:12] There’s a pantry there! We leave it in the pantry,

disc

pres exist

pantry sg m

there adv

pantry sg m

acc n 3sg

leave 1pl pres P

42 (a) [3:17] and each Saturday or Sunday we decant it carefully

and

each sg f adj

Saturday sg f

Sunday sg f

acc refl clt

decant 3sg pres I

decant 3sg pres I

43 (a) [3:23] and if you see that brine has clotted up, I pour it into a pot,

and

if conj

see 2sg pres P

that conj

brine sg f

acc refl clt

3sg pres aux clt

drag sg m L.part P

pour 1sg pres P

one acc sg f adj

pot acc sg f

44 (a) [3:28] on the stove, bring it to a boil and then strain it,

на

k’umbèto

stove sg n def

кюмбе

and

acc n 3sg clt

[...]

boil 1sg pres P

and

then adv

acc n 3sg clt

strain 1sg pres P

45 (a) [3:34] and pour it out and put it back it there. Like that

and

acc n 3sg clt

то

sɤsìpem

pour 1sg pres P

съсипя

and

acc n 3sg clt

return 1sg pres P

there adv

and

ost

thus adv

46 (a) [3:38] And by the next Sunday it’s fine. It hasn’t clotted up,

and

after adv

other acc sg f adj

Sunday acc sg f

dat refl clt

3sg pres cop clt

good sg n adj

neg

3sg pres aux clt

acc refl clt

drag sg n L.part P

47 (a) [3:42] since it’s fully fermented, or however you call it.

because

3sg pres aux clt

ferment sg n L.part P

interr clt

who sg m interr adj

know 3sg pres I

what sg n interr

and

ost

thus adv

48 (a) [3:45] But if you don’t decant it, if you don’t decant it like that,

but

neg

decant 2sg pres I

interr clt

acc n 3sg clt

neg

decant 2sg pres I

interr clt

acc n 3sg clt

disc

thus adv

thus adv

49 (a) [3:51] it’ll get yellow on top, and smell, and won’t be good.

and

begin 3sg pres P

yellow sg n adj

above adv

and

fut

smell 3sg pres P

and

neg

3sg pres cop clt

tasty sg n adj

50 (a) [3:55] Just [continual] decanting it keeps it good.

only adv

decant def vbl.n I

acc n 3sg clt

much adv

keep 3sg pres I

and

51 (AK) But why sea salt? Only sea salt?

and

why interr

sea sg f adj

salt sg f

only adv

sea sg f adj

salt sg f

interr clt

52 (a) [4:01] Only sea salt.

only adv

sea sg f adj

salt sg f

53 (AK) But why?

and

zaštò

why interr

защо

54 (a) [4:04] That I can’t tell you – I don’t know.

disc

this sg n adj

neg

know 1sg pres I

comp

dat 2sg clt

say 1sg pres P

55 (AK) Is it more tasty?

tasty sg f adj

interr clt

3sg pres cop clt

56 (a) [4:06] Probably it keeps better, I don’t know. I don’t know why it’s only sea salt.

and

resistant sg f adj

3sg pres cop clt

surely adv

neg

know 1sg pres I

neg

know 1sg pres I

because

only adv

sea sg f adj

salt sg f

57 (a) [4:13] When – I’ve talked myself out! When

when inter.rel

wait sg imv I

and

nom 1sg

much adv

acc refl clt

talk 1sg aor P

and

when inter.rel

58 (a) [4:23] they got together – my son took – No, not like that.

3pl pres aux clt

acc refl clt

gather pl L.part I

[ ... ]

my sg n def adj

boy sg n

3sg pres aux clt

carry sg n L.part I

disc

not

thus adv

59 (a) [4:30] He went fishing with Tony.

fishing sg m

3pl pres aux clt

pl L.part cop

with

Tony sg m name

60 (b) [4:32] Hm.

bkch

61 (a) [4:34] You know that. He took bread and cheese and ate it.

disc

nom 2sg

know 2sg pres I

and

nom m 3sg

carry sg m L.part I

bread sg m

and

cheese sg n

and

dat refl clt

си

jàl

eat sg m L.part I

ям

62 (a) [4:39] And Tony was there, and he gave him [some]

and

Tony sg m name

sg m L.part cop

and

nom m 3sg

there adv

and

nom m 3sg

dat m 3sg clt

give sg m L.part P

63 (a) [4:42] And he said, “Wow, what tasty cheese! We make [it too] but

and

nom m 3sg

say sg m L.part P

and

adrs

such sg n adj

tasty sg n adj

cheese sg n

disc

our sg n def adj

put 3pl pres P

but

64 (a) [4:47] it’s nowhere near as tasty. What did you put in it, Granny Stayna?”

neg

3sg pres cop clt

even adv

thus adv

tasty sg n adj

what sg n interr

2sg pres aux clt

acc n 3sg clt

put sg f L.part I

nom 2sg

grandmother f

Stayna voc sg f name

65 (a) [4:51] He asked me once and I told him just

one sg m adj

time sg m

nom m 3sg

acc 1sg clt

ask 3sg aor I

and

nom 1sg

dat m 3sg clt

tell 1sg pres I

ost

thus adv

66 (a) [4:56] the way I’m telling you. “Well, that Kalinka gave me

what sg n interr

acc 2pl

tell 1sg pres I

this sg n adj

and

adrs

this sg f adj

Kalinka sg f name

dat 1sg clt

3sg pres aux clt

give sg f L.part I

67 (a) [5:00] some. Tony was working, and that Stefan was working, and

something sg n

Tony sg m name

3sg pres aux clt

work sg m L.part I

that sg m adj

Stefan sg m name

3sg pres aux clt

work sg m L.part I

and

68 (a) [5:03] she took them some. He didn’t want money, so she took him cheese

nom f 3sg

dat m 3sg clt

take sg f L.part P

nom m 3sg

not.want 3sg pres I

money pl.t

nom f 3sg

dat m 3sg clt

take sg f L.part P

cheese sg n

69 (a) [5:06] but it was salty, sour. But yours isn’t salty!

and

adrs

salty sg n adj

[...]

be.sour 3sg pres I

and

your sg n def adj

neg

3sg pres cop clt

salty sg n adj

70 (a) [5:10] What did you put in it?” I told him what I –

what sg n interr

2sg pres aux clt

dat n 3sg clt

[...]

say 1sg aor P

what sg n interr

1sg pres aux clt

acc n 3sg clt

71 (a) [5:14] what I worked out. Not that someone else told me, when it ferments

what sg n interr

1sg pres aux clt

dat refl clt

learn sg f L.part I

and

not

that conj

dat 1sg clt

3sg pres aux clt

say sg m L.part P

someone sg m

when conj

ferment 3sg pres P

72 (a) [5:18] how much salt [to put] on each piece for it to be enough.

how.much interr

with

salt sg f

each acc sg f adj

piece acc sg f

and

dat f 3sg

dat f 3sg clt

3sg pres cop clt

enough adv

73 (a) [5:23] if you pound it then you don’t know how much you’ve put

if conj

nom 2sg

dat refl clt

pound 2sg pres I

thus adv

nom 2sg

neg

know 2sg pres I

how.much interr

2sg pres aux clt

put sg f L.part P

74 (a) [5:26] and it gets oversalted, or ends up unsalted. That’s it.

and

nom n 3sg

acc refl clt

oversalt 3sg pres I

remain 3sg pres P

[...]

unsalted sg n adj

and

ost

thus adv

75 (AK) And what do they do later with the cheese. How do they use it?

and

what sg n interr

do 3pl pres I

hes

later adv

with

cheese sg n

for

what sg n interr

use 3pl pres I

76 (a) [5:37] We eat it!

eat 1pl pres I

dat refl clt

acc n 3sg clt

77 (AK) You eat it just like that? Or what?

disc

simply adv

directly adv

eat 2pl pres I

how interr

78 (a) [5:39] Well, bread and cheese – a shepherd goes off with bread and cheese in his bag

and

God voc sg m

bread sg m

and

cheese sg n

shepherd sg m

when conj

go 2sg pres P

bread sg m

and

cheese sg n

bag acc sg f def

79 (a) [5:43] and a pepper. If he’s got an apple or a pear to eat, if he’s got something tasty..

and

pepper sg f

if conj

pres exist

something sg n

apple sg f

pear sg f

eat 2sg pres I

if conj

pres exist

something sg n

tasty sg n adj

80 (a) [5:49] But back then they didn’t cook up preserves the way they do now,

disc

one sg n adj

time sg n

acc refl clt

neg

3sg pres aux clt

boil sg n L.part I

preserves sg n

thus adv

what sg n interr

now adv

81 (a) [5:53] from fruits. They didn’t know how, I don’t know why

and

from

fruit pl m

neg

3pl pres aux clt

interr clt

know.how pl L.part I

neg

know 1sg pres I

what sg n interr

3sg pres cop clt

82 (a) [5:56] I know that Mom cooked it from grapes when we picked the vines.

know 1sg pres I

that conj

Mom sg f

boil 3sg impf I

from

from

grape sg n def

when conj

harvest 1pl pres P

grapevine sg n def

83 (a) [6:01] Dad crushed [the grapes], tapped off the juice and she made preserves from it.

father sg m

acc n 3sg clt

crush 3sg pres P

and

nom m 3sg

drain 3sg pres P

juice sg m def

and

from

acc n 3sg

boil 3sg pres P

preserves sg n

84 (a) [6:05] And there was “trstika” (cane).

ost

thus adv

3sg pres aux clt

sg n L.part cop

and

cane sg f

85 (AK) “Krstika”.

kṛstìka

cane sg f

86 (a) [6:09] “Trstika”.

trɤstìka

cane sg f

тръстика

87 (AK) “Trstika”.

trɤstìka

cane sg f

тръстика

88 (a) [6:11] Yes. There was one, they planted it and then cooked sweets from it.

yes

exist impf

one sg n adj

nom 3pl

acc n 3sg clt

plant 3pl impf I

and

boil 3pl impf I

preserves sg n

from

acc n 3sg

89 (a) [6:15] You’re a child, you wouldn’t know

nom 2sg

and

disc

2sg pres cop clt

child sg n

neg

know 2sg pres I

90 (AK) No. From “trstika”.

from

cane acc sg f

91 (a) [6:17] Yes. But we didn’t cook it. It takes a long time.

yes

but

nom 1pl

neg

1pl pres aux clt

boil pl L.part I

disc

this sg n adj

slowly adv

become 3sg pres I

92 (VZh) Yes. It [needs] a lot of fire, [you need] to burn a lot of wood.

disc

much adv

much adv

fire sg m

much adv

wood pl n

comp

burn 2sg pres P

93 (a) [6:23] A lot of water and – when you squeeze it [to become] liquid,

much adv

water sg f

disc

[...]

when conj

acc n 3sg clt

squeeze 2sg pres I

disc

liquid sg f

94 (a) [6:27] it needs to cook a long time for that.

and

this sg n adj

much adv

must pres I imprs

comp

acc n 3sg clt

boil 2sg pres I

95 (a) [6:28] There was a guy all the way from Dubrava

excl

dat refl clt

exist impf

one sg m adj

here adv

person sg m

excl

from

от

dubràvite

Dubrava pl f def place

Дъбрава

tàm

there adv

там

96 (a) [6:34] He made sweets from this cane. But we didn’t plant it.

and

make 3sg impf I

preserves sg n

thus adv

from

such sg f adj

cane sg f

but

nom 1pl

neg

1pl pres aux clt

plant pl L.part I

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Participants

AK

VZh

a

b

Rajanovci 2

1 (AK) About cheese – "sirene" (white cheese), "kashkaval" (yellow cheese) –

2 (a) [0:03] Oh, we made “sirene”

3 (AK) You made it, yes?

4 (a) [0:05] Yes, I’ve made it. I know (how). But not “kashkaval”.

5 (AK) Hm.

6 (a) [0:09] We didn’t make “kashkaval.” But I’ve made “sirene”. In the morning

7 (a) [0:15] the old man milks. I didn’t, because Mom did it, I didn’t.

8 (a) [0:19] But here I did [everything], because there wasn’t anyone else.

9 (a) [0:23] I add rennet to the milk. Whoever adds rennet in the evening, then in the morning

10 (a) [0:28] the fermenting starts to take, in a strainer, otherwise it ferments in a bucket

11 (a) [0:35] and the strainer – when it’s ready you pour it into

12 (a) [0:39] the strainer and I put it on a hook to hang there,

13 (a) [0:43] to strain out, while I deal with the [fresh milk]

14 (a) [0:49] that’s just been milked. I strain it; if it’s cooled then I warm it up.

15 (a) [0:55] I add five or six drops of rennet, it depends on how much milk there is,

16 (a) [1:02] get it ready, and leave it. And it strains out. And I,

17 (a) [1:07] at that moment – there’s a small box, we call it a small box –

18 (a) [1:14] and we put a big spoon into the strainer and mix it up good,

19 (a) [1:20] then arrange it equally and cover [it]. We bind up the strainer

20 (a) [1:32] and put a cover on top. We cover it with a brick, or it can be a stone,

21 (a) [1:32] or something else. But we would put a brick. I put it so it sits here,

22 (a) [1:37] I press down on it, and then I put another weight onto it,

23 (a) [1:42] because if it’s loose then it won’t strain well.

24 (a) [1:46] I put on one more weight, and leave it until it’s completely strained.

25 (a) [1:50] And around noon, before he comes – before the old man comes with the sheep

26 (a) [1:55] and [the new milk] has fermented in the bucket, and the other’s all strained.

27 (a) [2:01] I cut it into squares. I cut it and leave it

28 (a) [2:07] in a pan. We have a special pan for this. And I arrange it there

29 (a) [2:11] and on each piece I take salt – sea salt. I take it

30 (a) [2:18] and we put it on top of each piece, and wrap it up with newspaper on top.

31 (a) [2:22] And [the next set] has fermented, and I mix it up the same way,

32 (a) [2:27] let it sit, pour it into another strainer – there are [several] strainers.

33 (a) [2:30] I pour it, and hang this one up too for it to strain out.

34 (a) [2:35] While it strains, then I squeeze the other, and it sits in the pan.

35 (a) [2:42] If it looks like it’s not well enough strained, then I –

36 (a) [2:48] when it’s time to slice it I put it next to the other.

37 (a) [2:52] Later, in the evening, I arrange the first one I’d sliced in a big tin can

38 (a) [2:58] Like that. I arrange it in the can so as to fill the can up.

39 (a) [3:03] Back then we didn’t have cellars, you see, but now we do.

40 (a) [3:08] But then there weren’t any, and we put it into the pantry.

41 (a) [3:12] There’s a pantry there! We leave it in the pantry,

42 (a) [3:17] and each Saturday or Sunday we decant it carefully

43 (a) [3:23] and if you see that brine has clotted up, I pour it into a pot,

44 (a) [3:28] on the stove, bring it to a boil and then strain it,

45 (a) [3:34] and pour it out and put it back it there. Like that

46 (a) [3:38] And by the next Sunday it’s fine. It hasn’t clotted up,

47 (a) [3:42] since it’s fully fermented, or however you call it.

48 (a) [3:45] But if you don’t decant it, if you don’t decant it like that,

49 (a) [3:51] it’ll get yellow on top, and smell, and won’t be good.

50 (a) [3:55] Just [continual] decanting it keeps it good.

51 (AK) But why sea salt? Only sea salt?

52 (a) [4:01] Only sea salt.

53 (AK) But why?

54 (a) [4:04] That I can’t tell you – I don’t know.

55 (AK) Is it more tasty?

56 (a) [4:06] Probably it keeps better, I don’t know. I don’t know why it’s only sea salt.

57 (a) [4:13] When – I’ve talked myself out! When

58 (a) [4:23] they got together – my son took – No, not like that.

59 (a) [4:30] He went fishing with Tony.

60 (b) [4:32] Hm.

61 (a) [4:34] You know that. He took bread and cheese and ate it.

62 (a) [4:39] And Tony was there, and he gave him [some]

63 (a) [4:42] And he said, “Wow, what tasty cheese! We make [it too] but

64 (a) [4:47] it’s nowhere near as tasty. What did you put in it, Granny Stayna?”

65 (a) [4:51] He asked me once and I told him just

66 (a) [4:56] the way I’m telling you. “Well, that Kalinka gave me

67 (a) [5:00] some. Tony was working, and that Stefan was working, and

68 (a) [5:03] she took them some. He didn’t want money, so she took him cheese

69 (a) [5:06] but it was salty, sour. But yours isn’t salty!

70 (a) [5:10] What did you put in it?” I told him what I –

71 (a) [5:14] what I worked out. Not that someone else told me, when it ferments