Weaving a Christmas tree from paper tubes. We make beautiful Christmas trees from old newspapers, magazines, packaging

Summer is a time not only for relaxation, but also for active preparation for winter. Almost all the kitchens of the country are in full swing with work, preparations are made, herbs and fruits are dried, salads are cut and, of course, jam is made. There are many secrets to successfully preparing a sweet treat.

It is better to pick berries intended for jam in sunny, dry weather on the day of cooking. Berries picked in the rain absorb a lot of moisture. Because of this, they will boil in the jam, and the delicacy itself will turn out watery. The berries should be equally ripe - then the jam will taste better. Before making strawberry jam, sprinkle the berries with granulated sugar and let them stand for 2-3 hours.

To remove pits from cherries, experienced housewives advise using a pitter. This will speed up the work and protect the berries from damage. The cooking utensils should be wide, but not high, so that the liquid evaporates faster. Bowls for 2-4 kg of berries are most convenient. In large containers, the tender berries will lose their shape and the jam will become more like jam. Containers for making jam must be perfectly clean. Do not use cookware that has rust or oxide stains. Before each preparation, the dishes are cleaned with soda, washed with boiling water and dried. We start making jam with syrup. Pour sugar and water into a bowl (proportions according to the recipe) and boil until the sugar is completely dissolved. Then add the berries and cook. For the first 5-10 minutes, the fire should be low so that there is not a lot of foam, then increase it.

During the cooking process, the foam should be skimmed off with a spoon or slotted spoon and poured into a deep bowl. It is necessary to remove the foam, as it can cause the jam to turn sour. To prevent the berries from shriveling, remove the container with the future jam from the heat every 5-7 minutes.

The readiness of the jam is checked as follows:

The berries do not float to the surface, but are evenly distributed in the syrup.
A drop of syrup, when rubbed between your fingers, forms a viscous thread.
A drop poured onto a saucer does not spread, but retains its shape.
Many fruits and berries (apples, apricots, plums, quinces) become transparent.

When the jam is already cooked, it should cool. Then it is poured into a clean and dry container. Under no circumstances should you cover the jam with a lid. It is better to use gauze or parchment paper for this. Glass jam jars are thoroughly washed with soda and rinsed hot water and dried. Transfer the jam into dry, hot jars. Store jam in a cool, dry place. Banks are closing parchment paper, then with a cardboard circle, then again with parchment paper, then tied with twine. The twine is pre-wetted. As it dries, it will tighten the jar tightly and prevent air from getting into the jam.

If the jam is candied, put it out of the jars into a basin, add 3 tablespoons of water per 1 kilogram of jam, bring to a boil over low heat and cook for 5-8 minutes, stirring constantly. The hot jam is placed in jars, cooled and sealed. Jam that has begun to ferment (sour) must be immediately digested, adding 200 grams for each kilogram of jam granulated sugar. The jam foams a lot. The foam needs to be removed and cooking stopped. When the jam stops foaming, it is poured into jars, cooled and sealed. By following these simple tips, even a novice housewife can cook delicious jam and in winter please your family and friends with your own prepared delicacy. Go for it and everything will work out!

How to sterilize and seal jars?

First, all jars must be thoroughly washed with soda inside and out.
The next stage is sterilization of the jars. Previously, housewives sterilized jars by placing them on the spout of a boiling kettle, but now the process is significantly speeded up - the jars are sterilized in the oven on a wire rack (not on a baking sheet) at a temperature of one hundred degrees.
Tin lids must be boiled in a saucepan with a lid for 5 minutes.
When the jars are dried in the oven, they are filled with hot jam to the very neck.
Then cover with a lid and roll up with a special seaming machine. It is important to choose the right seaming machine.
The rolled up jars are checked for a tight fit of the lid (so that it does not move or spin) and turn the lid down and wrap it warmly. Leave the rolled jars to cool (approximately overnight).

The second method is sealing with nylon caps.

Jam prepared in this way is stored only in the refrigerator or in a very cold cellar.

The barges are sterilized as in the first method, and the nylon lids are dipped in boiling water and the heat is immediately turned off.
The jam is poured into a jar 2 cm below the neck level and covered with a 1.5 cm layer of sugar.
Cover tightly with nylon lids and place in the refrigerator for winter storage.

Irina Primorochka

I pour the freshly brewed jam into sterile jars, right flush with the neck, screw on the lids and turn it upside down. I just cover it with a towel. After cooling, the lid is pulled inward, creating an additional seal. The jam is great for room temperature until spring.

I love kids

I pour the jam cold into sterilized jars, and the jam hot, respectively, under a blanket. Our jam has never molded, although there is jam from 2009 – 2013 in the garage now. Well, maybe it won’t mold if we roll it up, but if we closed it with screw caps or nylon ones, then I think it would mold. In general, my mother once told me that it will only make you pour it hot or cold. appearance kind of different jam.

Clearfasting

The jam must be poured hot. High temperature Helps destroy all kinds of bacteria. Plus, hot jam has greater fluidity; cold jam is very difficult to pour into jars; there are many air cavities left. Actually, those who make jam know that if you wait until the jam cools down, then it will be difficult to work with it, the top may generally become covered with a frozen crust, which certainly will not contribute to pouring the jam into jars.

Green tomato

Whether the jam is poured into jars hot or cold depends on the cooking method. Previously, jam was traditionally cooked by adding sugar in a 1:1 weight ratio with fruit, and boiling it several times. Such jam was placed in clean, dry jars, already cooled, covered with plastic lids or tied with paper. The risk of spoilage of such jam is minimal. But in lately They began to cook jam with less sugar and for a shorter time - “five minutes”. This is due to both a lack of time and the fact that more vitamins are retained in such jam. This kind of jam should be poured hot into sterilized jars and sealed to prevent spoilage.

Elena

And I pour it into cold, dry jars. And in general, we don’t make jam anymore, we just sugar it... yum-yum!

Yunna

I always pour it hot because I don’t cook it too sweet to protect against any fungi and bacteria. And I sterilize the jars thoroughly. But many people close it cold and don’t even screw the lids on. For example, my grandmother did exactly this before, when there were no metal lids, they simply covered it with a thick piece of paper and thread and the jam stood perfectly and did not spoil, although they did not spare sugar then. And she poured it cold too. Oh, and there was delicious jam.)

SummerSunshine

I close it while it’s hot, sterilize the jars, and don’t put it under the blanket. They last a long time at room temperature and do not mold.
And in Turkey they keep the jam in the sun for several days, pour it cold and don’t sterilize the jars... Well, they often get moldy, they say that in such cases they didn’t keep it in the sun enough... I don’t take that risk.

Sveta

I pour the jam into hot jars. I take a ladle and pour jam into hot jars, then the jar will not burst, but if the jars have a temperature lower than the jam, then I pour the jam, slightly covering the bottom of the jar, wait two, three minutes, then pour the jam to half the jar and also wait two, three minutes, and then I top it up.

And I sterilize all the jars - it’s probably already a habit) As for under the blanket - this is necessary for the fact that it has not been subjected to much heat treatment. Here are cucumbers, for example - if you cover them using the triple-fill method, then of course I wrap them until they cool. And if I sterilize it in a saucepan (or, as correct, pasteurize it? I’m not very strong in terms), then there’s no need to wrap it up. Jam and jam are boiled depending on how you do it, but usually they are boiled. Therefore, as far as I understand, there is no need for additional languor under the blanket. I put them in dry, sterilized jars, close them and turn them over until they cool.

Silver fox

Usually upside down on a wire rack, in a warm (not hot!) oven, then heat it to 200 degrees. Min 20, no more. It is very important - you need to take out the jars from the oven and place them on the table on a dry wooden board or towel, otherwise they will burst. stand for 10 minutes, cool a little, pour hot jam into them. It can be warm, it won’t do anything for him :)) actually. I have a suspicion that well-made jam can be poured into anything and stand anywhere :)))

Mowglenok

Real jam (not five-minute jam) does not need to be sterilized or rolled. I pour it hot into jars (if I’m not too lazy, I rinse the jars with boiling water, but not always), and close them with an ordinary plastic lid. I keep it on the floor under the table.

tYulka

I recent years In general, I load the jars into the dishwasher, set it to double rinse, and then pour the jam straight from it, add the cucumbers, and pour the juice.

Popular questions

How to seal jam to prevent mold?

There are the following reasons for the formation of mold in twists:

Not enough sugar. Sugar is an essential component of most preserves. When making jam, it is used as a sweetener, and, more importantly, a preservative. For each can of preserved food, a separate amount of sugar is calculated, which is intended for each kg. berries/fruits. Avoiding this mistake is very simple - just follow the recipe from start to finish, and add sugar exactly in the amount indicated.
The product is poorly cooked. The finally cooked dessert is moderately thick. Experienced housewives can determine the degree of cooking with the naked eye. Young housewives can use the following trick: put small quantity jam on a flat plate. If it holds its shape and does not fall apart, you can safely roll it up.
The jars are screwed while hot. This promotes the formation of condensation, which is an excellent condition for the healthy functioning of mold fungus. When rolling, the jars must be cool.
Preservation was defined as wet or unsterilized jars. In a damp environment, the product is diluted and, accordingly, the sugar concentration decreases. Its preservative effect is lost and this encourages mold to grow in the jar. Poor processing of the jar has the same effect on preservation.

What to do if mold forms on the jam?

Many housewives, having discovered a moldy jar in the bins of the pantry, immediately say goodbye to it. However, it is worth sending it to cook for 5-7 minutes and adding sugar in the proportion of 0.1 kg for each kg of jam. In the future, you can make jelly or compote from the resulting mass, and it is also not forbidden to add it to baked goods.

Where and how best to store jam?

It is more advisable to store it in small jars - this way it will be consumed faster, and there will be nothing left in the jar to spoil. If the jam is preserved strictly according to the recipe and securely screwed, then it must be stored for two to three years in a closet or on a balcony at a temperature of ten to twelve degrees. If it is made from unpeeled fruits, then it is better to use the product no later than a year later.

Making jam at Les Mushrooms

Today I will teach you how to make delicious and proper jam. After all, almost every one of us loves this healthy and tasty delicacy. - This delicious dessert of our childhood, which can easily be prepared at home and there is no need to buy jam saturated with chemicals in stores. And today, on the Les Mushrooms website, you will learn how to properly prepare delicious jam, how to sterilize and seal jars. Follow step by step instructions on our website, so here we go:

Stage one. Sterilization of jars.

First of all, you need to sterilize the prepared jars. they can be of any size, from the smallest to three and five liters. Why do you need to sterilize jars? In fact, this is very important, even if the jar seems perfectly clean to you, this does not mean that bacteria do not live there, which will subsequently lead to fermentation of the jam and its spoilage. Also, dust and other small particles invisible to the eye can spoil the jam.

But still, the first stage occurs due to simple boiling of berries and sugar. It is necessary to boil the berries as best as possible so that all the work on sterilizing the jars is not in vain.

There are a great many ways to sterilize jars. We will tell you only about some of them, which are the most effective in our opinion.

Sterilizer - with its help, the most necessary disinfection of jars, containers for storing and preparing jam occurs.

You can also turn to the old methods, which are no less effective: Place the jars in a large container in which you can boil the jars, you also need to lower the lids with which the jars will be screwed on. Fill container with jars and lids cool water and put on fire. You need to boil the jars for at least twenty minutes.

Stage two. Making jam.

There is nothing complicated or difficult about making jam. There are many in various ways making jam. And here is one of them:

First of all, you need to prepare the syrup, which means you need to melt the sugar at a temperature of 120 degrees. You can check if the syrup is ready by dropping a drop of syrup into cool water, and if the drop turns into a soft small ball, then our syrup is ready.

Then you need to add ours to the prepared syrup berries or fruit. Bring the future jam to a boil while stirring. You need to stir the jam for several minutes at the first stage, at least twenty minutes, until the jam turns into the desired consistency (the berries have softened, become soft, and the jam is more liquid), do not forget to remove the foam that forms. Try not to move away from the stove for a long time, as it will take a few minutes for the jam to burn and turn into a lump of burning, which you just have to throw away.

It is worth choosing a copper container for making jam. This is the most best option, since the heat in such dishes is distributed more evenly and there is less chance of burning. You can also use a saucepan or stainless steel pan. It is better to use a wooden spoon to stir the preparing jam, use it to skim off the foam, and transfer it into jars using a separate regular spoon.

Stage three. Pour the finished jam into jars.

If your jam has reached the consistency we need, it’s time to pour it into jars. The jam needs to be poured to the very edges of the jar, because the cooled jam will settle and the jar will seem half empty. Next, roll up or simply close with lids and turn the jars upside down and place in a dark corner until completely cooled. This method will prevent air from escaping from the jars, which means that the jam will not liquefy, which again in turn will protect the jam from mold. When the jam has cooled, and this should take no more than 10 minutes, place the jars in a container with cold water. Keep the jam for another twenty minutes. This method will help us cool the jam faster and the berries will remain in the desired pleasant color.

Stage four. Storing jam.

Jam, thanks to the high concentration of sugar and careful sterilization< будет храниться долго, но это не означает что стоит пренебрегать simple rules jam storage. Jam rolled into jars should be kept in a dry, cool and dark place. The room temperature should not exceed 18 degrees. If you open a jar of jam, you should move it to the refrigerator and store it there.

The jam is ready for use as soon as it has cooled, but many advise keeping it covered for eight days after preparation. This period is enough for the jam to be maximally saturated with the aroma of berries.

Some tips.

1) It’s better to put stickers on the jars so that, for example, you don’t confuse lingonberry jam with red currant jam.

3) Find out if it’s ready jam, you can do it in the following way: drop a drop of jam on a saucer. If a drop does not drain, then the jam is ready.

4) If you are preparing a small amount of jam, then you don’t have to worry about the formation of foam and don’t have to wait for it to be removed. just at the end of cooking the jam, add 10 grams butter and the foam will dissolve on its own.

5) So that the seeds of raspberries, strawberries and other berries are not hard, as often happens when making jam. You should freeze the berries before making jam. And defrost directly in the syrup on the stove, stirring constantly. Then the seeds in the jam will be soft. The same method can be used to make jam from orange and lemon zest.

6) It is better to prepare jam in small portions than to cook everything at once. If you cook the jam in small portions, the color and taste of the jam will be better preserved, and useful substances in jam, much more, because cooking jam in small portions requires less time.

7) Enjoy your meal and remember: don’t throw away your existing jars from home. Store them in a cellar, for example, or a pantry, then you won’t have to buy new jars. Just remember to sterilize them properly.

Oh very beautiful decor for New Year's decoration Houses. Such a Christmas tree can be made from materials that are likely to be found in every home.

To work we will need:

You can see how to twist tubes and some types of weaving in more detail.

Stages of work

To begin, draw a circle on cardboard (or any thick sheet of paper, I have a cover from an old magazine) (I have a circle diameter of 13 cm) and make a circle around the hole at a distance of 1.5-2 cm (photo 1). I got 20 holes.

We attach the cone to the circle on the cardboard (to make the structure heavier, I place a champagne bottle in the cone) and insert tubes into the holes (for the stands I took tubes from office paper - they are stronger) - photo 3.

Before inserting the tube, bend its tip, as in photo 4.

I place a sheet of paper under the entire structure, this will make it more convenient to rotate the product; the curved ends remain between the sheets (photo 5).

We increase the racks to achieve the required height. We fasten all the tubes at the top with an elastic band (photo 6).

We take the green working tube (the working tubes must be wet), bend it in half and apply it to the stand (photo 7).

We weave the first row with a “rope” (photo 8).

Then add a third green tube and three more gray ones (photo 9).

We weave one row with a “rope of three tubes” using paired tubes (photo 10).

So we weave a total of 6 rows (3 green and 3 gray) - photo 12.

Now we continue to weave with the same tubes, but we will wind each one in front of three racks behind the fourth (photo 13-14).

We should have 8 rows in total (photo 15).

And add the tubes again to make three pairs (photo 16). We weave a row “with a rope of three pairs of tubes.”

Then we leave two gray tubes and weave (photo 17) one row with a “rope”.

It should look like this (photo 18). We cut the tubes and glue them.

Now we retreat about 2 cm from the last row, apply a gray working tube and weave one row with a “rope” (photo 19-20).

“Cintz” weaving 6 rows (photo 22).

10 rows - weaving in front of three racks for the fourth (photo 23).

We complete this part in the same way - a row of “strings of three pairs of tubes” and a row of “strings” of gray tubes (photo 24).

We retreat 2 cm and repeat the weaving: 1 row with a “rope” of gray tubes; 4 rows of “chintz” weaving; 12 rows “in front of three racks behind the fourth.”

We also add tubes to weave a “rope of three pairs of tubes,” but during weaving we will cut off some of the posts. It is necessary to cut 5 racks - this means every fourth (photo 25). First we cut it, and then weave a row with a “rope of three pairs of tubes”, evenly distributing the remaining posts and the row with a “rope” of gray tubes.

Once again we retreat from the last row. We weave one rad with a “rope” of gray tubes. Two rows of “calico weave” (photo 26).

We weave the next rows in front of three racks behind the fourth. Approximately 7 cm from the beginning of the fourth part of the tree, we cut off a few more posts - every third (photo 27).

We weave another 3 cm with the same weave. Then we simply wrap the top of the tree - this is another 5 cm (photo 28).

We cut off the ends of the posts, except for one (we will put a star on it), glue the ends of the tubes, and clamp them with a clothespin so that they stick well - photos 29-32.

We take out our Christmas tree from the cardboard and remove the cone from it. This is what happened (photo 33).

We fill the protruding ends, as in photos 34-37.

Now we need to weave a star.

We put the star on the left stand (see photo 38).

This is such a beauty we have. We prime it (PVA glue + water 1:1), let it dry well and apply varnish.

All that remains is to dress her up.

We decorate the Christmas tree with lace, ribbons and decorative balls (or any other decor). And the star can be covered with patina (apply white paint using a sponge).

Such a Christmas tree can be given as a gift New Year. It will be a very original gift! A truly handmade product :)

Anastasia Yata

Magazines. This technique for making a New Year tree is no longer new, but if you get a little creative with the New Year theme, you can make completely unusual, original New Year trees.

First, let's figure out how to make the simplest Christmas tree from magazine.

We will need a magazine of at least 60 pages.

We begin to bend the page at an angle 45 degrees.

And bend it again.

Expand the sheet. We bend the lower protruding corner upward.

And we hide this corner inside the folded page.

All folds Fine press down fingernail or suitable subject, for example, scissor handles. This is necessary so that the pages of the magazine do not unfold.
So we add it up every page magazine until they run out.

It turns out we have this Christmas tree from a magazine.

You can use magazines with fewer sheets. For example, if in the magazine 32 sheets(the number must be even), you will get a Christmas tree like this.

To improve the look, you can secure the edges of such a Christmas tree in the following order.
We fasten each two corners of the tree in a circle at the bottom with a stapler.

This is what should happen.

You will now have such an original Christmas tree.

You can leave this tree as it is.

You can paint a Christmas tree from a magazine.
Paint better spray paints in the entrance or in a ventilated room (the paint smells strong), after covering the entire floor with newspapers.

Or you can not fasten with a stapler, but take the idea of \u200b\u200bdesigning the edges from the advice.

And we bend the corners or in one side, or push the corners inward. Whoever likes it.

New Year tree from newspaper

If there are no suitable magazines for making a Christmas tree, then the same Christmas tree can be made from a newspaper. Newsprint paper is softer than that used for magazines, so there should be more sheets in the newspaper than in the magazine ( from 200 sheets). Newspapers are usually not sewn together, so you can take several newspapers and sew them together. Poke several holes along the central fold with an awl.

And stitch with a needle and thread.

And then we roll the sheets as usual.
The Christmas tree can be decorated if its edges are coated with glue and pressed to a surface with semolina or sparkles.
This is the Christmas tree made from newspapers, the number of sheets is approximately 120 pieces.

You can place the sheets in only one plane, cut off the bottom corner, apply three elements and make a decoration in the form of a Christmas tree on the wall.

Small Christmas trees made using this technique can be used as Christmas tree decorations.

For protection purposes environment or your own convenience.

Did you know that you can make a New Year's beauty from items that you have in the house? And if you like to place small Christmas trees around the rooms, then you can make them from paper according to step-by-step instructions.

I continue to show the most interesting options DIY home or office decorations New Year's holiday. Let's do it Christmas trees made of paper and cardboard, which are found in every home.

Don't forget to be creative to make your work exclusive. I show the principle of creation, you choose the color and material for production yourself.

First, I show you what the end result will look like, if you like it and have an idea of what material you will make it from, how you will decorate it, then read on and look at the photo on how to make such a Christmas tree.

Christmas tree from magazines

Prepare 2 magazines of the same size...preferably one edition. Because the number of pages, their size and paper thickness must be the same. You can take an old book that you can tear, it doesn’t have to be in color, it can be a regular black and white one.

You will also need PVA glue and if you have wine corks, prepare 5 pieces for a stand under the Christmas tree.

We take one magazine, open the last page and begin to fold it as in the photo.

First, fold it in half under the corner, then fold the folded page in half again.

We press our fingers tightly along the folds so that the folded page becomes flat.

At the bottom, outside the magazine, there is an extra corner sticking out; we bend it along the edge of the magazine and hide it inside the page folded into a triangle.

The page turned into a triangle with a sharp end at the top. We bend it to the left, and on the right half of the magazine we fold the next page in exactly the same way. And then all the pages to the end.

We do the same work with the second magazine.

If the covers of magazines are the same density as the pages, then we also fold triangles out of them. And if not, then the covers need to be torn off or carefully trimmed.

So, the pages of the two magazines became in the form of triangles, we put them against each other with the sides where the covers were and carefully glue them in the center.

The actual Christmas tree from the magazine is ready. You can leave it as it is, or you can make a stand from wine corks, for example. We glue 5 identical corks with barrels facing each other and this structure will stand steadily on the table; we place the Christmas tree on it with glue.

As a stand, you can use any object that fits - a box, a jar, a glass...

The Christmas tree can be left as is, or you can decorate it with beads and tinsel.

The same Christmas tree can be made from old book. To do this, you need to tear it apart or tear off 2 parts with approximately an equal number of pages.

We fold it the same way as magazines. Lubricate the finished Christmas tree with a little glue, maybe unevenly, and sprinkle it with glitter. You can spray the tree with green spray paint and immediately sprinkle it with foam crumbs.

An unusually beautiful Christmas tree is obtained by folding magazine pages, as in the video.

Watch the master class.

Crafts from paper and cardboard

If you have unnecessary cardboard from plain and multi-colored packaging or thick multi-colored packaging paper in your house, then I will show you how to make a Christmas tree using only scissors and glue. To make the Christmas tree more beautiful, stock up on curly paper scissors and a wooden skewer.

First, make blanks from circles of different diameters, 3 circles of the same size. Reduce the diameter of the following circles by 1 cm.

Make holes in the center of the circles with the diameter of the skewer on which we will string them.

The diameter of the upper small circles is 2 cm.

The Christmas tree will turn out more beautiful if you cut out the circles with curly scissors.

Cut circles of about 2cm in diameter from plain cardboard to space between the colored circles. Also make holes in the center of the circles.

For the stand, cut out a cardboard square for the stand, insert a skewer into its center and add a drop of glue. The side of the square is 1 cm less than the diameter of the large circle.

We round the corners of the square or you can immediately cut out a circle for the stand.

We start assembling - we string the circles one by one, and between them we string a small cardboard circle.

We cut off the excess end of the skewer and glue a star made of bright or shiny material to the top of the Christmas tree.

Newspaper Christmas tree

Let's make a miracle out of newspapers! Surprise your family and guests!

First, we will learn how to make roses, using red paper as an example, but for our craft, I think newspapers are more original.

The number of roses depends on the size of the cone on which you will glue them.

Making paper roses

The execution diagram is in the photo, and read the description below.

We cut 10x10cm squares from newspaper, draw spirals on them and then cut them out. The thickness of the spiral is at least 1 cm.

We take the spiral and begin to roll it tightly, starting from the outer end. Roll it up tightly and secure the end with glue.

For the central part of the rose we make it smaller and for the top part even smaller.

If desired, beads of any color can be glued to the center of the roses. Or, on the finished Christmas tree, glue beads to the center of some roses, distributing them evenly. Beads can be either the same color or different colors.

We begin the assembly by gluing a cone from cardboard or Whatman paper; you can buy a ready-made foam cone. The cone needs to be covered with newspaper paper.

We start gluing the roses from the bottom, you can glue them tightly, or a little looser.

Decorate the top of your head with something small Christmas decorations or an asterisk.

Making from cardboard rolls

Everything will come in handy on the farm! Cardboard rolls from toilet paper We don’t throw it away, we collect it and make a Christmas tree out of cardboard for the holiday.

Don't worry, no one will even guess what material this miracle is made of!

Watch the master class in the video and do it. Stop the video in the right places, then turn it on and watch the next stage, stop the video and carry out the work further. You can go back the video by dragging the slider on the timeline to the left and view the desired segment again.

Happy creativity!

Today we have another crossword puzzle on the blog. Click on the picture of the crossword puzzle with answers and solve it quickly.

Passions flare up for first place in the tournament and I had to make the crossword more difficult.

Hurry up and submit your crossword puzzle quickly after the article is published! Crossword puzzles are published on Thursdays at new article, which airs at 5 p.m.