Wednesday, April 15, 2015

Because, Life.


My Dad used to boil me eggs. Back when I was little, and I was with him on the weekends, we'd usually have soft boiled eggs in the morning. Two per person. I'd rush to eat my first one before him, so that I could turn it upside down and pretend to serve him his first egg. He'd play along and give it a proper bash to peel it, and lo and behold, the empty shell would fall in on itself. Ah, the silly little joys!

I remember how hard it was to peel that egg. It was too hot, and my little fingers got burned, and the shells cut like little sharp blades. I'm not entirely sure, but I actually think my Dad always peeled them, until that whole ritual stopped - not consciously, but because, life. I became a teenager and got a boyfriend. My Dad married my Bonus-Mom and little brothers and sisters entered our lives and had to have their eggs peeled. For a lot of years, I didn't eat many soft boiled eggs. M doesn't like them and if he was having scrambled eggs, it felt weird boiling my eggs instead.

But then, life, again. I grew up, I studied, I became a doctor. I work my share of night shifts. Sometimes, I get to sleep for a few hours, sometimes none. Regardless, once it's over, I come home, usually around 9 or 10 in the morning, all alone, in the apartment abandoned by the rest of the family just a few hours earlier. I boil water in the kettle, enough for a big cup of milky tea and for the pot that I will boil my two eggs in.

The night shifts are at times exhausting - not just because the patients are (often) more sick than the ones we meet during the day (otherwise they'd be in their own beds, I'm sure) and therefore more complicated, from a medical view - also because the stories during the night always seem a little sadder, the destinies a little more tough. I've always loved working evening and nights, I always will. I like the wee hours. But there is also no doubt that they do take a little more toll on me than dayshifts. Even if only because of the lack of sleep.

So when I get home, I'm usually a little rough around the edges. I peel of my clothes and put on a big sweater and soft pants, ruffle up the duvets and pillows. Cut two slices of rye bread, put butter - always butter, except if it's smashed avocado, like above - and cheese, perhaps a little 'spegepølse' on the plate. If I slept during the shift, I eat in the kitchen, but most mornings, I bring the tea, the eggs, the bread with me into bed (shhh, don't tell M!) and I eat it there. My eyelids are heavy, the bed is warm from the guys that left it not long ago, and the eggs provide a strange comfort, almost as much as that of the heavy duvet. My belly full, I fall asleep. And when I wake up, the world is well again.

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In my opinion, there is an art to the soft boiled egg. It really needs to be cooked proper - not too little, and not too much. If the whites are runny (ick!) or the yolk too hard, it's just not right, and it will never hit the comfort spot. What works for me, is 5 minutes and 30 seconds of proper boiling - yes, I bought a timer that works in seconds. I put the eggs in once the water boils, get the water back to a boil, then time it. The second the timer beeps, I run cold water over the eggs and that's it. It's not groundbreaking culinary new-comings, but it doesn't always have to be.

Wednesday, August 8, 2012

I baked.


Bread. Last week. It happens, every once in a while. Last week, I also had pizza made with pre-made crust, and at least one take-out meal. 

I'm far, far away from the food blogging scene, but I miss it here. I miss writing about food, and reading about food. I miss cooking. Dancing in the kitchen with ingredients.

It's not like we don't cook no more, it's more like I don't take photos of it. 

But perhaps now is as good a time as ever to get back to it. It's been two years, almost. Perhaps I should just do it, as they say. I will. I'll press 'publish', just like that. Here you go!


Thursday, September 2, 2010

Growing stuff


I have eleven (11!) tomato plants on my balcony. There are white ones, yellow ones, green and red ones, pink, orange and even black ones. Some are big, some are small, some are the shape of dates, some are very round and others very long. Two of them are striped. A couple of them I grew from seed, but I couldn't help myself when we went on our yearly visit to Gartneri Toftegaard, so some of them came into this home as wee little baby-plants. They've grown, they're producing like crazy (as in big bowlfuls, everyday) and I love it. I loved that I've nursed them all through spring and summer, trimmed the little side shots and the crazy leaves, schlepped water from downstairs so they could have their drinks, fed them, talked to them, moved them around so the sun wasn't too harsh on their delicate leaves or so that they didn't drown in the August downpours. Tomatoes are like gold.

But they are not the only thing growing in this house.

When I got pregnant, I promised myself I wasn't going to turn this into a mommy-blog. I like being a mom - I may even go so far as to say I love being a mom. I like reading about other people being mom's. I just thought no, this is a FOOD blog, my food blog. Not a baby blog.

But then. There had to be a but. I am a mom. I've become a mom. Being a mom is what I do these days, it's what I've done for the past ten months. It's what I eat, read, and (don't) sleep. It fills up my thoughts, takes up my time, even fills up my kitchen, with it's sippy cups and plastic spoons and pureed foods and high chairs. It's just like that - he's everywhere. While I do blog about food, my blog would be nothing without the stories I tell about myself, my family, my life, my everyday and my past. My future. This blog is about food, indeed, but in essence, it's about me. My thoughts, my food and thoughts. And if there's one thing on my mind these days, these past months, it's him. He's called Charlie.

He was born on a pretty non-assuming grey Tuesday, a couple of hours past noon. In the evening he was welcomed into the world by an entourage of family members and friends who joined us at the hospital. My dad - the proud granddad - arrived with a briefcase full of champagne and crystal champagne glasses and silver trays of kransekage. Everyone toasted and smiled and cried happy tears and the little one slept through it all, safe in the arms of people that already loved him.

The growing up whizzes by faster than anything you can imagine. Everyone told us it would, but it's unreal. He eats now, proper food, like the rest of us. Strawberries was a favorite for a while. If he's on my arm when there are rolls fresh out of the oven, he lunges forward to grab one, happily gnawing away on it, leaving crumbs in his trail. He loves sitting in his high chair when we cook, yelling at the pots and pans if they hiss too much, keeping a track on everything going on. He likes homemade pizza and tomato sauce from a spoon, meatballs and salmon and baked, peeled bell peppers. Cheese-sticks disappear within seconds, even those cut from really adult (i.e smelly) cheeses. The only thing I've sen him wrinkle his nose at so far has been anchoïade (and okay, the one time I tried feeding him something from a glass. He's already spoiled rotten ;)) He eats with gusto, and he eats a lot. It's a joy and I know he may outgrow it, but we'll deal with that if or when the day arrives.

It's crazy and it's hard. I've lost count of the hours I've spent worrying about his eating, or  his motor skills - or his sleep. Don't get me started on the sleeping. Is it enough? Is it at the right time of the day? Is he tired now? What about now? An hour ago? Why won't he sleep? It's a constant guessing game and sometimes it's hard to accept that the result of all of this worry and trying to do the best you can won't show for many, many years. And once it does, there's nothing you can do to change anything.

Then again, it's right there, the result. He's right here.

I called it hard. But those moments are forgotten the second  he looks at me with his big blue eyes. It's in the belly laughs and the small, chubby arms stretching towards me. It's in the middle of the night, when his cries settle as I hold him close and I rock him gently. It's in spying on him and his dad, when dad pretends to chew him up, and he giggles so hard he can hardly breathe. When he smiles and his forehead headbutts mine, because for some reason, this has become his way of showing affection, his way of saying: you're one of mine. I like you.

He's crawling. He's two months away from being a full year, and only two supporting fingers away from walking. He's growing. All we can do is watch. Maybe feed him a tomato or two.  Make sure he grows up well fed, you know.

And you may just find a word or two about him, and motherhood, and all that jazz around here in the future. I hope you can forgive me ;)

What to do with all those outstanding tomatoes? There's barely been a meal in August that didn't include a plain tomato salad with optional extra virgin olive oil, balsamic, salt and pepper. I've made panzanella, of course, and just popping them like candy works fine, too. But how about a proper dish, one that included other ingredients, but still would let the tomatoes shine in all their jewelery-like colors? This here is pretty great, and it works as a meal - one that's ridiculously fast and easy to do. Basically, it's vinegary fish, paired with sweet tomatoes. Kind of the same principles as in panzanella (the kind I did, anyways), and you could always add some croutons if you'd like. Capers would work, too, I'm sure. I actually added some fried leftover potatoes, 'cause they were there, in the fridge and needed using. It was very tasty. That's what I like these days. That's what I've always liked, come to think of it.

Red snapper with tomatoes, red onion, mint and parsley (barely adapted from Nikolaj Kirk: Fisk)
-Enough for 3 adults and one toddler

400 g. of red snapper filet without skin, cut into 2-3 cm/1 inch cubes. (The original recipe calls for wolf fish, but I'm guessing any firm-fleshed fish will do.)
A little all-purpose flour, salt and pepper
Neutral oil for frying (I used rapeseed (isn't that what you Americans call canola oil, btw?))
1 tablespoon apple vinegar - maybe a bit more
2 tablespoons rapeseed oil
salt and pepper
500 g. tomatoes (preferably a mix of colors and varieties), cut into wedges
1 clove of garlic, minced
1 red onion, finely sliced
Fresh mint and parsley, as much (or as little) as you'd like - chopped

Toss the fish cubes in a mix of flour, salt and pepper. Fry the fish in a little oil until done - it doesn't take long, maybe 2-3 minutes per side, so keep an eye on them. I fried mine in two batches as I wanted to make sure it got fried, and didn't boil. Transfer to a bowl and drizzle over the oil, vinegar, salt and pepper. Add the sliced onions and minced garlic here too - they'll mellow a little in the vinegar. Toss and leave to step for 10-15 minutes, then add the tomatoes, mint and parsley. Taste to see if it needs more vinegar, salt or pepper. Toss again, then transfer to a nice platter or bowl and serve with freshly baked bread.

Saturday, August 28, 2010

Cupcakes and Blogs, with or without a reason

I wish I had more time.

I wish I had more inspiration. I wish that instead of a feeling of helplessness when stumbling upon a new foodblog, I was sure of my own voice in this weird, interactive community. That I felt like I had a place, that what I did was - is - something unique. There are days when I do, and then there are days where I feel like it doesn't matter one bit, because how is what I do different from what all the others do? And if it isn't different, why bother?

I wish I didn't feel like I had to make an excuse everytime I actually do put up a post. I wish it didn't bother me so much to have to type out recipes. This is a food blog - it kind of goes with the concept. I wish I didn't feel like I'm sometimes holding on to something that's already dead.

But in my mind, I'm still writing up posts and I'm still taking pictures. Granted, there are a lot more baby photos taking up space on my memory card these days, but every now and again, there's also a photo of  a roasting tray, full of the most amazing homegrown, differently colored tomatoes, ready for drying. Of perfect light green fresh lima beans, nestled in their cosy pods. Of a pretty cupcake and freshly baked bread.

And I think a lot about food. Still.

I'm afraid I sometimes kill my own posts before I start them, thinking: surely someone must have posted about this before. Then I go check my blog reader, and there they are. Three, four, five posts about the exact subject I was thinking about writing. Darn seasons. And that's only what's in my reader - I imagine there's a lot more out there I never hear or read about.

I wish I knew what it is that makes a good food blog. Actually, no. I wish I could stick to writing the things I think makes for good food blogging. Honest, enthusiastic stories, about food, revolving around food, stories that ends - or starts - with meals, or cakes, or disasters. Stories with humor. And actually, not necessarily stories that ends with recipes. I'll take passion, and warmth and personality over written instructions any day.

I wish I wasn't a follower. Sometimes, I wish I wasn't such a pleaser. Sometimes, I wish I followed my heart, and not my head so much. There are days when my self-editing makes me want to kick me in the butt.


I wish I had more cupcakes. Even though I'm not really sure I like cupcakes. But I make them, again and again, because they're pretty to look at. Because I can. And that's probably not the worst reason to bake. Or blog. Just because.

Vanilla cupcakes with rhubarb compote and cream cheese frosting
Recipe for cupcakes: via Cheryl - THE queen of cupcakes, in my opinion.
Rhubarb compote: cut rhubarb into 3 cm. bits, couple of spoonfuls of sugar poured over and mixed in, baked in a 180 degree Celsius oven for about half and hour. Leave to cool.
Cream cheese frosting: equal parts butter and Philadelphia (or other cream cheese) beaten together; lots and lots of icing sugar beaten in (roughly the same amount as the total amount of butter and Philadelphia)