Posted on 08/15/2025 5:43:56 AM PDT by marcusmaximus
In a not-so-subtle act of trolling, Russia’s foreign minister, Sergei Lavrov, arrived in Alaska on the eve of the US–Russia summit wearing a sweatshirt emblazoned with “CCCP”, the Russian initials for the USSR.
Once seen in western capitals as a pragmatic and skilled diplomat, the 75-year-old has in recent years mirrored the Kremlin’s radicalised politics, adopting an increasingly combative tone and resorting to trolling and mockery.
Lavrov’s choice of attire nods to the Kremlin’s long-running narrative: Putin has repeatedly claimed that Russians and Ukrainians are “one people”, denying Ukraine’s legitimacy and territorial integrity while promoting a broader notion of unity with Russia.
Most of Russia’s veteran delegation to Alaska, including Lavrov, began their careers in the Soviet Union and have been accused by the Russian opposition of clinging to a Soviet imperialist mentality.
Under Russia’s occupation of Ukrainian territory, pro-Moscow authorities have dismantled monuments commemorating Ukrainian suffering under Soviet rule, including memorials to victims of Holodomor, the mass famine in Soviet Ukraine in the 1930s that killed millions of Ukrainians.
The former Lithuanian foreign minister Gabrielius Landsbergis quipped on X about Lavrov’s clothing choice: “‘Just give us half of Ukraine and we promise we will stop,’ says negotiator wearing USSR sweatshirt.”
Russian fashion bloggers on Telegram were quick to identify the $120 sweatshirt as the work of Selsovet, a Chelyabinsk-based brand that specialises in “Soviet heritage” clothing.
Lavrov’s antics were the latest in a string of Russian provocations leading up to the summit, aimed at unsettling Ukraine and its European allies. Earlier, the editor-in-chief of RT, Margarita Simonyan, wrote that the Russian press corps flying to Alaska had been served chicken kyiv cutlets.
The menu choice was quickly seized upon by other Russian propagandists.
(Excerpt) Read more at theguardian.com ...
Ukraine belongs to Russia.
Always has, always will.
I agree, I often wonder if you are AI with your endless posting of mostly very large, long, and mostly irrelevant information for no particular reason, and frequently in post after post in a row, a lot of senseless cut and paste from encyclopedias and internet archives of dry information just because it is information, with no sense of how it fits on a thread.
“Alas, Alack, and Alaska...” :)
WIKI
The Zaporozhian Cossacks lived on the Pontic–Caspian steppe below the Dnieper Rapids..., also known as the Wild Fields.
As a result of the mid-17th century Khmelnytsky Uprising, the Zaporozhian Cossacks briefly established an independent state, which later became the autonomous Cossack Hetmanate (1649–1764). It was placed under the suzerainty of the Russian Tsar from 1667, but was ruled by local hetmans for a century.
During the reign of Catherine II of Russia, the Cossack Hetmanate’s autonomy was progressively destroyed. After several earlier attempts, the office of hetman was finally abolished by the Russian government in 1764, and his functions were assumed by the Little Russian Collegium, thus fully incorporating the Hetmanate into the Russian Empire.
On May 7, 1775, Empress Catherine II issued a direct order that the Zaporozhian Sich was to be destroyed. On June 5, 1775, Russian artillery and infantry surrounded the Sich and razed it to the ground. The Russian troops disarmed the Cossacks, and the treasury archives were confiscated.
https://en.wikipedia.org/wiki/Ukrainian_nationalism
“your endless posting of mostly very large, long, and mostly irrelevant information for no particular reason”
I believe in deep understanding, not 30-second soundbites.
“You could put England, Scandinavia and Germany together as “Langues et peuples Germaniques” as well. Meaningless.”
I’m trying to convey that there is a historical basis [Ruthenian] for a Ukrainian identity.
Note also on the map “MUSCOVITES” & “Origine Turco-Finnoise”, which I will admit doesn’t tell the whole story, but the map indicates why Putin and the Ukrainians don’t have as much in common as Putin would like to think.
“Meaningless”
your reply was to my post 31, which consisted of a historical map.
Look at the middle of the far right side of the map and note well where the area labeled “LANGUES ET PEUPLES RUTHÈAES” does not extend to - yup, an area the Russians have taken back.
You believe in cut and paste spamming as though you lack the deep understanding of it to put it in your own words, or at least to pluck out and post some relevant pieces of your cut and paste rather than just dumping random stuff on threads.
Lavrov is a pig.
But in Russia, that makes him more equal than the rest of the population, no?
Chicken Kyiv / An elegant seasoned butter-stuffed dish.
Ing Compound Herb Butter 1 stick unsalted butter, softened 2 Tablespoons finely chopped dill 2 Tablespoons finely chopped parsley 1 Tablespoon (optional) lemon juice 2 pinches salt, to taste Chicken Kyiv Cutlets 2 large chicken breasts, boneless and skinless ½ cup all purpose flour, or as needed 3 eggs, lightly whisked 2 cups breadcrumbs 1 teaspoon salt ½ teaspoon black pepper 3 cups canola or vegetable oil for frying
Instructions Compound Herb Butter In a medium bowl, add softened butter, chopped herbs, lemon juice and a few pinches of salt. Mix it all well with a fork until well combined. Form butter into a log and roll it in a plastic wrap tightly. Place it the freezer for at least 30 minutes or until it is firm. You can also prepare the butter the night before. Take it out only before you are ready to make the cutlets.
Chicken Kyiv cutlets Slice each chicken breast into two thin cutlets. Place a cutlet on a cutting board with a plastic wrap. Cover it with another layer of plastic wrap. Pound the chicken gently with a flat side of a meat mallet (or rolling pin) to an even thickness of about 0.5 cm (¼ inch). Set aside and repeat with the process with the rest of the meat. Take out the butter from the freezer and place it on a cutting boar. Cut the log half and then cut each half lengthwise, so you have 4 long pieces. Set it aside on a separate plate.
Place one pounded chicken cutlet on a cutting board. Season it with about ¼ teaspoon of salt and some pepper. Place one chunk of butter in the middle of the chicken cutlet, closer to the thinnest end. Fold the sides of the chicken breast over the herb butter, then roll it up tightly, making sure to tuck in any protruding chicken to ensure the herb butter is fully sealed inside. Repeat with the rest of the cutlets. Arrange rolled chicken breasts on a baking pan or a plate lined with parchment paper and place them in the freezer for at least 30 minutes. Chilling them will help to seal the meat better.
In a three separate shallow dished, add flour, whisked eggs and bread crumbs. Remove the chicken from the freezer. Take a cutlet and coat it in flour, shaking off any excess. Dip it into beaten eggs, ensuring a thorough coating, and transfer it to a dish with breadcrumbs. Use your hands to coat the chicken with breadcrumbs, gently pressing them to adhere to the meat. Repeat the process by dipping it back into the egg mixture and then into the breadcrumbs. You can choose to do a single coating or double coating for your cutlets; double-coated ones tend to be more uniform and crispier. Repeat with the remaining 3 cutlets.
After coating, refrigerator for at least 15 minutes. Meanwhile, preheat the oven to 400°F and line a baking pan with parchment paper. In a medium pot, heat canola or vegetable oil until it reaches 350°F. Carefully, add 2-3 chicken cutlets into the pot and fry them for approximately 4-5 minutes turning them half way, until they turn golden brown. Use a slotted spoon to remove the cutlets and place them on the prepared baking dish. Repeat this process for the remaining chicken. Bake the cutlets for about 15-17 minutes in a preheated oven or until they are fully cooked. Look for tiny bubbles forming on top of the bread coating as an indication of doneness. Once the chicken is fully cooked, remove it from the oven and serve it hot alongside your favorite veg side dish.
East Prussia, Silesia, and Pomerania belong to Germany. Always have, always will.
Why doesn't that work the same way?
Give it a f’n rest dude
There is still a recognized Ruthenian population in far west-southwest Ukraine: many of then were expelled from far south-eastern Poland after WWII at the same time as most Poles were expelled from Belarus and what is now Ukraine.
Several yyears ago I was in Lviv/Lwow and my impression was that there were still some Poles living there, although not long ago there was a linguistic continuum moving east as Polish dialects slowly diverged into Ukrainian: the big differentiator was religion, with almost all Poles being Roman Catholic and Ukrainians being either Uniate or Orthodox.
Mainly because there are no Germans living there anymore because Germany's defeat was decisive.
Ukraine has not yet been defeated, so they still have a say.
In case you missed it, we, the allied forces and Soviets were allies against the Nazis during WW II.
They both work.
What Sapsans doink?
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