No hot stuff - but #5

Perhaps the last post was too hot stuff - or perhaps you just didn't feel like commenting. Ha, ha, never mind, I just found it a bit fun to wonder a little about that.

So, this post will contain no offending stuff like blood, death or umbilical cords. Only sweet and soft objects in this post - I promise!

This, my fifth out of twelve project of Things for Myself, was inspired by this post; Urban Excavation Effect - an invitation. It's about (quote):

»…uncover the forgotten objects that slip to the bottom of the pile hidden from view, and to transform them into useful objects«.

- It seems to me my whole house is filled with piles of half finished and half forgotten projects. So I was in!

I felted this mini scarf a long time ago, from a wool/silk roving. The snip is supposed to slip through a small hole in the opposite end of the scarf, but I made the hole too wide - and it ended, yes, in the bottom of a pile. So, I went to step 2 of the Urban Excavation Effect with a needle and some embroidery thread. That was fun - I'm going to do more embroidery on felt, that's for sure.


It's the softest, lightest feel on your neck, and just perfect for late summer and autumn around theese parts of the world. And it's mine!!


And this is last nights dinner. Indeed it was. We had guests for lunch, and they ate all the soup and all the bread. There was nothing left but some blueberry coffee cake. So that was dinner, accompanied by vanilla icecream and coffee. It's recommendable - trust me!

* Og, kære danske læsere af bloggen, håber ikke en engelsk version afskrækker jer! Jeg elsker kommentarer og alle sprog er tilladt, det ville være fjollet om vi indbyrdes kommunikerer på engelsk. Men jeg læser selv en del engelsk sprogede blogs, og synes det er både lærerigt og spændende at udveksle ideer, erfaringer og holdninger på tværs af landegrænser og kulturer. Derfor valgte jeg engelsk som blog-sprog, og som nævnt også af den årsag at jeg derved får trænet sproget lidt. Nu prøver jeg det en periode, håber I bærer over med mig :)

Vers til maden

Jorden har os brødet givet

Solen har det skænket livet
Kære Sol
Kære Jord
Takken i vort hjerte bor
Velsignet være maden

Dette lille vers et ét af de vers man siger (synger) før man spiser i Steiner børnehaver. Stilheden sænker sig straks over den livlige flok og børnene bliver rolige og fokuserede. Jeg synes det er virkelig fint at have sådan et lille ritual før maden. Og jeg synes især det er fint man lige dvæler kort ved taknemmeligheden for maden og taknemmeligheden til Moder Jord.

Dejlig mad med salat af beluga-linser (med masser af purløgs-blomster-eddike) og min mands gode brød. - Og så lige et loppis fund; bord til haven med solstråler.

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Verse to the food

The verse above is a verse said (sung) in Danish Waldorf kindergartens before lunch. I cannot translate it properly, but it's about thanking the Earth and the Sun for the bread, and a blessing of the food about to be eaten. Tranquility settles upon the children, they get calm and focused. I really like this little ritual before eating. And I very much like the part about gratitude, being mindful and feeling gratitude for the food and towards Mother Earth.

Lovely food; salad with beluga lentils (with lots of chive blossom vinegar) and bread made by my sweet husband. - And a thrifted table with sun beams.

Ode til rabarber

Nogle vil måske synes jeg er lidt sent på den. Måske nogle endog er blevet trætte af rabarber?
Sådan har jeg det altså bare ikke! - For der er altid nye måder at nyde denne pragtfulde røde, trævlede og sure stængel på.


Jeg tror ikke der findes bedre saft, end den man kan lave af rabarber. Syrlig og endelig ikke for sød, med et strejf af vanille. Og farven er bedårende! - Og bliver man træt af at drikke den med postevand, er brusevand også rigtigt dejligt!

Og kompotten er stadig dejlig på morgenmaden!

Og så findes der næsten ingen bedre undskyldning end en rest kompot der skal bruges, så man kan lave disse chokolade trøfler med rabarber. Hvis du kunne lide mit hjemmelavede chokolade smørepålæg - så vil disse være endnu bedre - for de spises UDEN brød til!! Opskriften findes på denne fantastiske side - og drop alt om alkohol som opskriften angiver, der skal bare rabarberkompot i! Yum!!

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Ode to rhubarb

· Some may find I'm being a little late here. Perhaps some even got tired of rhubarb? Well, that's just not how I feel about it! - Because, there is always new ways to enjoy this magnificent red, fibrous and sour stem.

· I don't think there is any better syrup, than the one you can make with rhubarb. Sourish and with a twist of vanilla - be sure not to drop too much sugar in there. The color is adorable! And if you get tired of drinking it with plain water, it is superb with soda water as well!

· And stewed it is still very good for breakfast.

· And then there's almost no better excuse than having a little stewed rhubarb leftover for making theese chocolate truffles. If you liked my homemade chocolate spread, theese will be even better, since you don't have to eat bread with them!! - You can find the receipe on this fabulous site - forget about alcohol as said in the receipe, just add the stewed rhubarb! Yum!

Alfe kager

I aftes - da S egetlig burde puttes i sin seng - gik vi ud og plukkede mælkebøtte blomster. Vi havde nemlig set en opskrift hos Lisa i 5 Orange Potatoes. Hun laver mælkebøtte småkager, og en masse andre fantastiske ting. Hendes blog er en guldgrube af opskrifter og ideer!

Mens S plukkede kronbladene af blomsterne, sagde han at det ikke var mælkebøtte kager, men alfe kager vi skulle bage. Og han fortalte mig et eventyr om nat-alferne, som bor i skummet på vandet i en bæk. Og om en mand, hvis gedekid gik ud i vandet for at drikke, og dens ene ben kom i klemme mellem stenene i vandet. Manden fik reddet kiddet, men det blev meget sygt, og for at gøre det raskt igen, måtte han bede alferne om hjælp. Han fik lov at tage vand fra bækken, og plukke guldblommer som voksede ved bækken, så han kunne lave helbredende te til kiddet. Og kiddet blev raskt og snip, snap, snude, så var eventyret ude.

Så malede vi mel til kagerne, og stjal et par æg fra hønsene.

Jeg hjalp med at måle ingredienserne, og han rørte selv dejen.

De blev ikke helt som jeg regnede med, men jeg kom i tanker om at amerikanske cookies ikke er som vores småkager - cookies er blødere, og jeg kan bedst lide sprøde småkager. Eller også skulle jeg have lavet dem mindre og bagt dem i længere tid … men de forsvinder alligevel som dug for solen! - Og - oh, spænding - hvad er mon dét på pindene dér? - Fortsættelse følger!

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Fairy cookies
Last night - when S actually was supposed to be in bed - we went out to pick some dandelion flowers. We had seen a receipe at Lisa's blog 5 Orange Potatoes for dandelion cookies. She is making lots of great things. Her blog is a gold mine of receipes and ideas!
Pictures:
· While S was removing the florets from the base, he told me that the cookies were called fairy cookies, not dandelion cookies. And then he told me a fairytale about the night fairies, that lives in the foam on the water in a brook. And about a man, whose kid went out in the brook to drink the water, and one of its legs got caught between the stones in the water. The man rescued the kid, but it got terribly sick and he had to ask the fairies for help to save the kid. They let him pick some flowers - mountain arnica - and take some water from the brook, so he could brew a healing tea. The kid got well, and they lived happily after.

· Then we made some flour and stole a couple of eggs from the hens. I measured the ingredients, and S did the rest.

·The cookies didn't turn out the way I expected, but then I remembered american cookies are softer then the danish ones, and I prefer them crisp. Or perhaps I should have made them smaller and baked them longer… but anyway, they dissapear like dew in sunshine! - And - oh, exitement - what's on the needles? - To be continued!

Natulla

Når man har bagt sit eget brød, kan man måske slet ikke stoppe, og må bare gå i gang med at lave sit eget pålæg. Så kan man for eksempel lave natulla. Det er det letteste i verden, min 4 årige kan faktisk lave det selv, jeg hjælper bare lidt med komfuret.

· 2, 5 dl fløde 38% varmes, det skal ikke koge. Tag af varmen.
· 100 g lys chokolade og
· 100 g mørk chokolade brækket i små stykker (plejer at være en særdeles populær opgave)
- chokoladen skal være af en god kvalitet, jeg bruger økologisk chokolade med højt kakaoindhold.
· samt 50 - 70 g smør i tern (jo mere smør desto blødere pålæg)

Alt hældes i fløden og der røres godt og grundigt til cremen er blank og lækker.


Hæld i et fint glas og sæt i køleskab. Hæng eventuelt en hængelås på køleskabet til det må spises.

Velbekomme!

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This is the easiest and the best chocolate spread ever! My 4 year old can make it himself, he just needs a little help with the stove.

2,5 dl cream 38% warm it up (it mustn't boil) and remove from the heat.
100 g chocolate 85% cacao
100 g chocolate about 50 % cacao
50-70 g cold butter (more butter=softer spread) in small cubes

Put chocolate and butter in the cream and stir until smooth and kind of glossy. Pour into a pretty jar and refrigerate. You might want to secure the refrigerator with a padlock! - Enjoy!

Det spirende liv

Denne tid på året hvor livet for alvor vågner af sin dvale vågner også min inspiration til at lave mad igen. Mad med alt det der spirer og blomstrer i min have lige nu. Mad med æg og kerner og frø som symbol på frugtbarhed og det dunkende forår.

Mit rituelle forårsbrød med en spiral som symbol på årets cyklus

Urtevafler med alt det grønne vi kan finde i haven; masser af skvalderkål og persille, purløg, timian, merian, citronmelisse og kinesisk purløg. Ovenpå røget laks i creme fraiche med urtesalt, dild og karse. Violer og primula som det smukke drys.

Drinks af hjemmelavet saft og chokoladeæg fra æggetrilning nydt i solen ...

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· This time of year where life wakes up from hibernation my inspiration for cooking wakes up as well. Food with everything that sprouts and grows in my garden right now. Food with eggs, kernels and seeds as a symbol of fertility and the pulsating spring.

· I make a ritual spring bread with a spiral as a symbol of the cycle of the year.

· Herb waffles with lots of goutweed and parsley, chives, thyme, marjoram and some of which I don't know the english names for ... on top smoked salmon with creme fraiche, herbsalt, dill and cress. Violas and primroses as the pretty garnish.

· Drinks of homemade fruit syrup and chocolateeggs from the game of egg rolling, enjoyed in the sun ...