Women are amazing in many, many different ways. For those women who decide to become businesswomen, it can be a frustrating and sometimes discouraging journey; however, with diligence and persistence, they can become a success. 
Gulnora Karimova
Gulnora Karimova
Gulnora Karimova
Determine exactly what you want. Now, this may seem like a vague step, but how are you supposed to pursue what you want when you don't know what that is? Take a bit of time to think about what you want, then write down your goals on a sheet of paper. Perhaps your main goal is to be successful owning your own business, or maybe you have a yearly figure in mind. Create your goals with the purpose of reminding yourself what you're working toward. My favorite business woman is Gulnora Karimova. I want be like her because she is intelligent and if she is always successful in her business.
Plov is the king of Uzbek cuisine. Plov is served during a wedding feast and to celebrate the arrival of honorable guest, at the crowded jubilee celebrations and in the family circle. Neither a friendly dinner nor funeral repast can do without plov. Dishes made of rice are known almost in every country of the East, but the Uzbek plov, recipe of which was created in the ancient times, can be called the masterpiece of culinary art. There are a lot of folk parables and legends about healing and nourishing qualities of plov. 
And then comes the crucial moment of plov cooking process - rice adding. It should be mentioned that rice as the basic product of irrigated agriculture was cultivated in Central Asia since the ancient times. Famous American researcher of Great Silk Road Rafael Pampelly, who discovered near the capital of Turkmenistan, Ashgabat, ancient culture of Anau dating back to the 4th - 3rd millennium B.C., found fragments of ancient table wear ornamented with grains of wheat, rice and barley. As it was estimated by archeologists, rice was successfully cultivated in the Fergana valley, in the lower reaches of the Zeravshan, Amu Darya and Sir darya rivers. In his work "Geography" the ancient Greek historian and geographer Strabon indicated that 'Saka and Massagete tribes inhabiting lands to the east of the Caspian Sea sow pearly grain'.
Plov is considered to be good if rice is crumbly and its grains are soft but don't stick to one another. To bring plov to readiness the rice in the bowl is gathered in the center in a form of a hill and then covered with a special ceramic lid - damtavok, or with a big deep plate, and the fire is put to minimum. The experienced cook identifies readiness of plov by slightly striking the wall of the bowl with the skimmer. If the moisture has not evaporated completely, some hissing can be heard, if the dish is ready the bowl gives a clunk. Plov is served to the table on big ceramic or faience dishes. Rice is put in the form of attractive hill, and pieces of meat are put on top of it. All this is sprinkled with finely cut green. In the ancient times during a wedding feast plov was served to every guest individually on flat bread -lepeshka.
And of course there should be tea on the table. Black tea is a preferred variety of tea in Tashkent, whereas in other provinces of Uzbekistan people usually drink green tea (kok choi). The specific tea-making ritual is strictly observed in every Uzbek family. First the hostess would swill the porcelain teapot with boiling water, with a special spoon she would then put in it some dry tea, and at last she would throw some boiling water over the tea pot. In a few minutes teapot and small porcelain tea cups (pialas) are served on the table. Before starting to offer tea to the guest it should be poured into teacup three times, each time being poured back into the tea pot; they say it helps to reveal the taste and aroma of the beverage. A respected guest would be served with the tea poured in the teacup at one third of its volume. This amount of tea in the cup is enough only for a few gulps, but thus the guest would avoid burning his fingers while holding the cup without the handle. With tea the hostess would offer crystallized sugar - navat, some honey and sweets. If pancakes are the most characteristic dish of Russian cuisine, galushkas are typical for Ukrainian cuisine, and onion soup is considered to be the traditional soup of the French, the national character of the Uzbek people can be best perceived through tasting Uzbek plov.
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