Food & Thoughts

Dad pouring me port to go with the ris a l'amande. No I didn't get the almond. I'm back-posting by a couple of hours, 'cause the date here really has to say the 24th. And it sort of still is the 24th, Christmas Eve, seeing we just returned from a feast at my Dad's house and I haven't slept yet. Oh, there was plenty of food & drinks, and presents, and good company. Just like Christmas should be. I hope yours will be the kind of perfect you want it to be. MERRY CHRISTMAS EVERYBODY!

Surely, what is a Christmas Countdown without at least two installments of DwB? And seeing I only gave you one so far, here's one more, for your entertainment. If it wasn't because I like Denmark as much as I do, I'm sure one place I'd love to call home would be Australia. They have a great food scene, it seems. And they have the most fanatstic light there - at least that's what I gather from the photos taken by Jules of Stonesoup . They are nothing short of amazing - light, natural, ethereal. Beautiful. As if taking incredible photos isn't enough, she also writes awfully well. About her friends, about her family - she writes about life with an honesty that is captivating. Her pieces on the recent passing away of her Mum had me in tears. Even though she is several oceans and time zones away, and all I know of her is what she writes on her blog, I felt like reaching out and giving her a big hug. When a blogger does this to me, I know there's no way I'...

Even though I've had this blog for 3½ years, there's a certain someone I haven't told you very much about. He's one of the most important persons in my life. So why not a word? I guess because the people that are there all the time are also the people you easily take for granted. Not because you want to, but because it's so easy to forget to appreciate the things we have when they're just there, when they become something natural and something that's just part of everyday life. And he is. Part of my everyday life. And boy am I glad he is. Let me tell you a little bit about M. I met him 8 years ago, at the place where we both worked at the time. We talked a couple times, and I guess I thought things went to slow. So after a night out on the town, I text messaged him. I forget exactly what I wrote, but it resulted in him calling me, while I had a toothbrush in my mouth. We planned to meet for coffee. And the rest, as they say, is history. This is the kind of ...

One of my old friends, a chef from one of the restaurants I worked at, recently had a crazy idea. It's really like him though, he gets crazy ideas, and that's what makes him so much fun to hang around. This time, it involved cake, and a group of people loving cakes. To be specific, we're about 200 people who's all joined a group called "Team Kagemand" (team cake man, literally) on Facebook (what, you're not caught in there yet?). We fight for the good cake - those with REAL, proper, ingredients. No butter substitutes. No strawberries in the dead of winter. Good chocolate. Fresh nuts. No plastic-wrapped monstrosities from the back of the rack. Homemade, with love. That's what we're all about. And two weeks ago, a couple of us met up, all bearing - cakes. Only 14 of us came, but I think that was probably a good thing - I couldn't imagine the tummy ache I might have had otherwise... Hopefully, this was only the beginning of Team Kagemand's...

My idea of Julestue , when I started it three years ago, was for people to drop by for a nibble of something sweet, a sip of something Christmassy and then to move on. An informal event, some people standing, some people hanging around upstairs, some people sitting by the table chatting, some people boiling water for coffee in the kitchen. Mixing my family and Martins, and adding friends into the mix. Christmas Classics on the stereo, people wishing each other a Merry Christmas. Lots of cookies. But you know, people don't seem to leave once they get here. They may not all arrive at the same time, but gosh darn it, none of them leave. It's not like I don't like having them around - I did invite them in the first place - and we do have a sort of large apartment - but 25+ people is just on the verge of what it's possible to have hanging around when they can't all sit down at the same time. And I think I figured out why they don't leave. They know proper food is co...

By buying marzipan and nougat. Bo Bojesen is a chocolatier (and a chef, and all sorts of other food related stuff) and he has collected the best Marcona almonds he could find, made it into marzipan, then found some awesome hazelnuts from Turkey and turned that into soft, sweet nougat. And now, he sells it. For like, people money. If you are anywhere near these boxes, you owe it to yourself to buy these. You're worth it, you know. And after eating a couple slices of each, sandwiched together, it's like your feet aren't that sore anymore...:) The last of Julestue will be back tomorrow! I'm exhausted, but I think I got all of my Christmas presents today - wo-hoo!

Allow me to continue where I left off yesterday - yes, I most certainly will stretch those photos from the Julestue for as many days and posts as possible! I shot the photos the day after the actual get-together. As I said yesterday, I try to organize myself out of anything that may happen, but I sure am busy like a little bee when I do these things. I'm not quite the proverbial chicken without it's head, and people generally get fed within a short time after they've arrived, but. Still. I have, over time, managed to get so together that I no longer relive the first birthday party I threw all by myself, where the first dish was on the table oh, a good three hours after people had arrived. But. Busy. So it's not often I get to take photos during the party (of people, maybe, but food, seldom) and besides, it was already dark outside. We all know that me + photos + darkness is no good match. What I do try to manage is to get some photos of making the food - you can only ...

Ah yes. Yesterday was all about the Julestue - our Christmas Open House for family and friends. It's third year in a row we're doing it and I love it. There's something about gathering the people you love around you, treating them well and stuff them with goodies of the drinkable and edible kind. I try to be organized when I throw these things. Even more so this year, 'cause Martin was working. The two last years, my Bonus-Mom C's also been around before the guests arrived - it is usually our Christmas Cookie Baking Day - but this year, she had to be somewhere else (it was her godson's birthday. Pshs! ;)). So she wasn't there either - I was all by myself. Not that I mind. But as I said, I try to be organized. I didn't say I always manage... Drinks - those I managed. Coffee, tea, lots of cold water, dad-in-law brought cold beers and then I made white glögg. One of the good things about glögg is that you can make the extract well in advance, and then al...

Vaniliekranse - again... Yes, another excuse. There was loadsa people. And great company. Christmas music with Frank Sinatra and Bing Crosby and, of course, Wham. Cookies and æbleskiver and glögg . H ygge . I will tell you all about it tomorrow, 'cause right now, I have a date with my couch. I promise I'll have a proper post for you tomorrow. Promise! Seriously. I'm off from school tomorrow, you see. He!

That's what I am. Good thing I had a substantial breakfast - Martin makes a mean omelet, and this one was portobello mushrooms, bacon, cubes of pecorino and a little parsley. Very good.The rest of the day was crazy busy. Tomorrow, my entire family and a couple of friends to boot, will arrive at our apartment, expecting Christmas Cookies, glögg , æbleskiver and oh, the usual Christmas suspects. So I'm cooking and baking - and have been shopping - up a storm. I'll be back tomorrow with goodies. Christmas is all about waiting...:)

A couple weeks ago, I had a veritable Chocolate Extravaganza get-together at my place. The occasion? Oh, I don't know. Isn't wanting to eat a lot of chocolate enough? Do we NEED an occasion? I didn't think so. Actually, I was convinced I had to throw this party-of-a-kind by my two cousins. Those of you who's been around for a while know I have a weird family tree, so naturally, these two aren't my real cousins, but my Bonus-mom 's nieces. They're 15 and 20 years old, respectively, we battle each other in SingStar and on top of that, they're gorgeous, tall, blond, funny girls and one loves food more than the other. They get all of that from their Mom, my Bonus-Aunt, I'm sure. It's a tough family to like, eh?;) In October last year, we all, bonus-mom, my dad and my younger siblings, bonus-aunt and bonus cousins, me and Martin, had the good fortune to spend a couple days, courtesy of Bonus-Granddad, at a beautiful place on Fyn. Fyn is where Hans C...

This is actually more of a spring/summer dish, but forgive me. I'm not putting one more of those yellow photos up here again (yet). It's not totally out of season though - yesterday, I laid my hands on a lovely head of spring cabbage and remembered this dish I made in - spring. It's a lighter version of coleslaw, if you will. Ah, spring! Today was 1 degree Celsius outside, and I, stupid me, forgot to put on pantyhose under my jeans. Brrr. This is not so much a recipe, as it is a set of instructions. Slice your cabbage finely, and dress it with a couple pinches of salt and sugar. Leave to one side for half an hour. The salt and sugar will lightly cure the cabbage, and make for a smoother chew. Meanwhile, toast your pine nuts and leave to cool. When you're ready, give the cabbage a good grind of pepper and mix in half the pine nuts. Transfer to a pretty bowl and top with the rest of the pine nuts. There's no dressing as such, but if you think it needs a spike, a littl...

Yeah, so the picture's yellow-ish, and not all that fantastic and haven't I just told you that I'm getting better at taking photos? Well, I'm sorry, but that's what you're gonna get - I'm busy lounging on the couch, with my Man, three episodes of CSI, tea and a Banana Chocolate Bread. Beat that. I know, I'm lucky. So this is all you get - the recipe for the cake - it's not like the world really needs one more recipe for banana bread, but this is our favorite. Maybe yours, too? Banana Chocolate Bread - from The Little Red Barn Baking Book 195 g. sugar 110 g. unsalted butter, room temperature. 80 ml. butter milk 250 g. flour 1 teaspoon bicarbonate of soda ½ teaspoon salt 2 eggs 250 g. mashed bananas (about 3 bananas) 125 g. chopped chocolate (or chocolate chips) Preheat the oven to 180 degrees Celsius. Butter and flour a 23 x 10 cm., 7 cm. deep loaf pan. Sift the flour, salt and bicarbonate of soda together. In a seperate bowl, cream the butter with t...

When was the last time you made a new friend? I mean, a real life new friend? Not just a new person stopping by your blog, leaving a comment, and with whom you feel strangely connected? But a real, flesh-and-blood friend? How do you even make that kind of friends?? It's no longer something you just do, is it? I'm making the assumption that the larger part of food bloggers are past the age of elementary school here, but really. They don't just fall into your lap, once you've reached a certain age, do they? When you're a kid, you're constantly bombarded with new friends. First, kindergarten - all new people. Then, you start school - hello! If you're lucky, you know some of the kids from kindergarten, but if you're not, they're all unfamiliar faces. Then it's high school, college, university, whatever you call it where you live - and then slam! It's over. Yes, there are jobs, new jobs, new faces, but honestly, its' not often you stumble acr...

1. I love you in thin slices, with my weekend morning's scrambled eggs. You make eggs the Belle of the Morning Table. You make eggs the Belle of any table, in fact. 2. I love you in a greasy burger, smothered in cheese, ketchup and mayo. 3. I love you in thick slices, with kartofler og persillesovs (it's a Danish thing). I would alwaus choose you, bacon, over your non-smoked brother, flæsk . 4. I love you in a quiche, with a crumbly tart shell, and meltingly tender leeks, a dash of cream, and. You. Maybe a frisée salad on the side. 5. I love you in cubes, fried, then tossed with a salad of baby greens, goat's cheese and maybe a crouton or two. 6. I love you in a BLT. Especially if you add a little avocado as well. I think bacon and avocado is a match made in heaven. 7. I love you with cabbage. Controlling the sharp taste of cabbage is something only few can do. With brussel sprouts, you're at your game, noone above you, noone beside you. You rule the brussel sprouts....

Good things come in brown packages. But what? You will have to come back tomorrow to find out... (I have been to a cake fest. Seriously - I think I have cake coming out my ears. I'm all sugared out!)

Shameless, shameless. Yes, weekends should be the time where I had plenty of hours at my leisure, to spend blogging and - you know, doing the other things life requires of me. And that is exactly what I have been doing - the things life's requiring of me. Like making chilisauce again, 'cause lordy, we've almost run out - oh the horror! Of course, I jumped at the chance to snap some new pictures while I was at it. As much as I am a kind of person that very seldom regrets anything, I just didn't feel very, well - proud - of the photos accompanying my original post for chilisauce . Which, coincidentally, is probably my most Google'd post. (I'm second on the list - doesn't that make me almost famous?!?) Honestly, those photos are crap, and the people arriving here from Google deserve better. You deserve better. And while I still have a whole lot to learn in the photography department, I can, without saying too much, do better than that, today. So here is the po...

These are some of the remains of The Balcony . Actually, only the thyme (far left) and the rosemary (middle) is from the balcony. The basil is a new addition, seeing I killed my basil not far into summer. The rain killed it, that is. There's still quite a small bundle of thyme on the balcony now - it seems to thrive in the cold up there. The rosemary has liked taking up warmer quarters and is growing like crazy. As for the rest of plants I scattered around the apartment in the end of September, well... The pineapple sage has gotten some sort of bug, but is growing. The regular sage - dead. Both of them. Majoram - is not really liking me, seeing I forget to water it (so who can blame it?) but it seems to hang in there. Bay tree? Keeping it real. Lemon verbena - hibernating, I hope. Tarragon? Doing better than ever! But what I'm really having fun trying out my 10 green thumbs on these days is cress. I remember us growing cress back in kindergarten, in cut up milk cartons with a ...

Yesterday, I had actually planned to get home early so I could snap a couple of pictures before the last snippet of daylight was gone. If one of these days you'll see a post with the title: Yeah, so the picture is awful, but the meal was awesome! you shouldn't be surprised. I've whined about the whole darkness thing before, and I probably will again. Don't let it scare you. I like darkness, and the almost obligatory accesory of woolen socks, hot chocolate and roaring fire places that goes with it. But taking pictures in it is not a hoot. Enough already. What happened yesterday that prevented me from shooting food in daylight was a breakdown on the train line that I catch every morning and every afternoon, going back and forth to the hospital. Instead of the 45 minutes I usually spend on the train, it took me two hours. Doh. But sometimes, that's just the way it is, and while it is slightly annoying, I got a good chance to leaf through the cookbook I brought - I re...

Look, I know this looks like a pile o' mess. But trust me, it doesn't taste like a mess. What it does taste like is fantastic. I promise. Sweetness from the beets, salty capers, starchy potatoes, mustardy hotness and smoky bacon backdrops flaky, clean-tasting cod. It's lovely, if you ask me. It fits right in here during winter - not being very Christmas-sy, or too heavy. Lord knows there's enough of that kind of food around in December. And there's a lot you can do regarding the attractiveness of the dish - like not mix the beets in with the rest of the ingredients, but just gently bounce a couple round the top of the rest of the "salad" before serving. That way, everything won't be pink. Even though I'm all for pretty girl colors in food, there's gotta be a limit. The dish does take a little time to put together, but I'm thinking you could make a couple shortcuts. Like use already pickled beets, boil the eggs the day before, and use lefto...

I have very few bad habits. Yes, I'm messy. I spend way too much time on the computer. I twirl my hair. I buy too many cookbooks (but not this year!) I leave the dishes for a little longer than they may need. But still. I don't bite my nails. I don't hog the remote control. I don't interrupt people when they speak. I don't burp in public. I apologize if I walk into someone on the street. But I also have very few good habits. Like that yoga thing I had going on for a while? Not happening so much these days. Other sports? Nah. Not really. Cooking well for myself and Martin? If I'm lucky, yes. Other days, it's bacon and egg sandwiches and potatoes with mayo. Tasty, but not healthy in the veggie, fruit and cholesterol-low way. I had one good habit. WE had a good habit, I have to say. We used to get up together in the morning and make juice for each other - if I was due in school early, Martin made it, and vice versa if he was the first person out the door. Some...

I think Camilla Plum is my hero. Camilla Plum is everything I am not. For one, she's quite a bit older than I am - somewhere in her 50's, I think. Two, she lives on an all-organic farm with lots and lots of animals and kids and a husband that runs his own breweri. To boot, she's an awesome cook. I'm pretty sure she used to be a chef-chef - you know, one of the one's in white aprons with a chef's paper hat with years and years of experience in a kitchen and the cuts on her underarms to prove it - but to me, she's a cook. A darn fine one, too. You see, she cooks real food - the kind you do at home. Wait a minute, make that the kind I want to make at home, and could make at home, was I organized enough. She uses bunches and cases of fresh herbs - in all her meals. She braises stuff. She simmers beans. She cuts up whole cows and pigs and lambs and trots into her kitchen garden to get the cabbage she needs for her dinner. She makes down home comfort layer cake...

It's 9.30 a.m., Martin just left for work and I snuck my computer with me into bed. Wham's "Last Christmas" is playing on the radio, it's grey outside and it's the first Sunday of Advent. Heh! Heeeee. I like December so far. Later today, we're going to my Dad-in-law's place for a little roll-the-dice present-game and food - we're bringing bread. The dough was done yesterday, so I just have to shape it, let it prove and bake it off. I have HOURS on hand, it seems, right now. Yes, yes - I need to wrap a couple presents for that game, and um... Did someone mention I have an exam in the middle of January? 'Cause I'm very good at ignoring that fact. I oughta be planning what the whole of December should look like, when to bake cookies, when to take care of all of those things I still haven't done on my 2007 Foodie Dares , when to buy Christmas presents and - you know the drill, I don't have to keep rubbing it in, do I? Instead, I'm...