Stayed was staying
has stayed
had been staying
How long … you … there? – About a year. *

was living
lived
had been living
were living
– Was Pete reading when we were drawing that picture? – Yes, … . *

I was
he was
we were
he were
Sue … all the house work by four. *

did
had been doing
was doing
had done
We … dinner from three to four yesterday. *

had been having
were having
had
had had
Pauline … to the park when a child. *

used to go
had gone
was going
went
The TV … for three hours when it suddenly broke. *

had been working
worked
was working
has been working
What did you do yesterday? I phoned you at two. – I … at two. *

was walking
has walked
had been walking
walked
I was so happy as I … all the necessary stuff. *

had prepared
prepared
was prepared
had been preparing

This is the season when it is hot, when you can swim in the river and when vegetables grow.

This is the season when you have the longest holidays.

(Summer)

 

This is  the season when the weather is cold. Usually it snows.
The days are short and the nights are long.
The rivers and lakes freeze and we can go skating and skiing.
(Winter)

 

This  is the  season when the birds return from the hot countries.

Winter’s gone away.

 (Spring)

 

This is the season when the birds prepare to fly to the South.

The days become shorter and the nights become longer.
(Autumn)

At Pokhlebkin cold soup on kvass, in which recipe the main component - vegetable weight is called as okroshka. According to the recipe of an okoroshka to this weight cold boiled meat or fish can be mixed with proportions 1:1. That is added to vegetables, we receive okroshka vegetable, meat or fish. So, on meat okroshka there was a meat which isn't specially prepared for it, and the remains of other meat dishes, mainly the meat which is cut off from bones, by the way, as softer and gentle. In ancient Russian okroshka preferred to combine meat of a pig, turkey and black grouse, i.e. low-fat pork, poultry and a game. From fish the tench, a pike perch, as their meat sweet, neutral and not really bony, from sea - only a cod, the most neutral to taste both low-fat and well combined with vegetables and kvass are good in okroshka. A condition for receiving get prettier okroshkas also the choice for it a liquid basis, i.e. kvass, and filling with its spices is. Usually for okroshka there is a so-called white okroshechny kvass, sourer, than the usual drinking grain.
Окрошкой у Похлебкина называется холодный суп на квасе, в рецепте которой основной компонент - овощная масса. По рецепту окорошки к этой массе могут быть подмешаны холодное отварное мясо или рыба в пропорции 1:1. В зависимости от того, что добавлено к овощам, получаем окрошку овощную, мясную или рыбную. Так, на мясную окрошку шло не специально приготовленное для нее мясо, а остатки других мясных блюд, преимущественно мясо, срезанное с костей, кстати, как более мягкое и нежное. В старинной русской окрошке предпочитали сочетать мясо поросенка, индейки и тетерева, т. е. нежирную свинину, домашнюю птицу и дичь. Из рыбы годятся в окрошку линь, судак, поскольку их мясо сладкое, нейтральное и не очень костистое, из морских - только треска, наиболее нейтральная по вкусу и нежирная и хорошо сочетаемая с овощами и квасом. Условием для получения хорошей окрошки является также выбор для неё жидкой основы, т. е. кваса, и заправка его пряностями. Обычно для окрошки идёт так называемый белый окрошечный квас, более кислый, чем обычный питьевой хлебный.