As the two-months long Polar night just ended, Longyearbyen entered the blue period. And my longing for the cold, but oh so magical, island grows.
Good morning and welcome to #WeekendCoffeeShare! Today I offer Irish Coffee, Kalypso Coffee, or whatever boozy coffee you prefer. I recon we need lots of booze in our beverages after the Donald has been rummaging around the White House for a week.
I had written a lengthy text for last weekend’s coffee share, about the Donald. I decided not to publish it, as it was all making fun of him, and I decided it was just too easy. Yanno, sometimes when someone is serving you a clever repartee on a silver platter – that sometimes it is just so easy that it stops being funny? Yea, this was one of those times. Seriously, the fully automatic numpty does not need me turning him into a laughing stock – he’s got that covered all by himself!
So instead, I thought I’d amuse you with a little story of what happened to me here earlier in the week:
I got home late after a particularly hard day at work. You know, one of those days where you stub your toe, spill the hot coffee all over your desk, get a run in your pantyhose and gets told off by 3 customers – all before lunch! Just a regular day that both starts out as a farce, and just continues as a farce, and finally ends as a farce. Of course, on my way home I had to stop by the grocery store and pick up a few items, just to find the place jam packed by other overworked, tired people with runs in their stockings. It took me an hour just to get through the check out.
Then I come home to a handsome and debonair gentleman who has walked the dog, fed the cats, checked the kid’s homework, cleaned the entire house, and has dinner on the table, lit candles included, can you comprehend what that means? I am serious! Do you know what it means when this man gives you a nice – and much needed – neck rub, draw you a bath and pour the champagne? Do you? Do you know what it means when this man makes sweet and passionate love to you for hours? Do you know what that means?
It means that you have gone into the wrong fucking house!
Want to see my previous contributions to the #WeekendCoffeeShare? They are funny, I promise:
(Norsk oppskrift: Dansk Drømmekake)
Finally Friday! Finally done with this weeks get-into-shape-program. Do you understand the full extent to being done with this week’s workouts? It means CAKE! Yup! Cake! Doesn’t cake undermine the workout, you ask? Honey, cake is the reason I work out. No cake, no workout.
Today I share with you a Danish recipe. Despite the total lack of licorice in this recipe (Danes have no filter as of what to put licorice in, see here), this seems to be a favorite cake in Denmark. And it is good, and it is easy. Therefore, a perfect cake to bake this weekend, the Dream Cake (Drømmekage).
A cake deserving of it's name.
Melt the butter and combine the warm, melted butter with the milk. Then add the butter and milk mix to the eggs and sugar.
Add flour, baking powder and vanilla, and mix well into a smooth batter.
Butter and dust with flour your baking tin – or line it with greaseproof paper – and pour the batter in.
Bake at 200 C (400 F) for 25 minutes, place the tin low in the oven.
Make the topping the last ten minutes while the cake cooks in the oven: Melt the butter in a saucepan, add the milk and muscovado sugar and bring to a boil. Let it simmer for about a minute.
Add the coconut flakes and mix well. When the cake has been baking for 25 mins, take it out of the oven, pour on the topping, use a knife to spread the topping evenly on top of the cake.
Bake the cake for 10 minutes more.
Let the cake cool and then cut into pieces and enjoy. (I know I will!)
Som utlending I Danmark har jeg blitt godt kjent med dansk bakverk, og en kake som går igjen i alle situasjoner hvor du finner hjemmebakst er Drømmekake. Og det er ikke så rart, for ikke bare er den enkel å lage, den er også supergod, og passer således godt til navnet sitt.
Dansk Tradisjonskake som lever opp til navnet sitt.
Smelt smøret og bland med melken, og hell blandingen i eggedosisen.
Bland mel, bakepulver og vaniljesukker og rør det i røren.
Hell røren i smurt og melet kakeform (evt kan du bruke bakepapir), og stek kaken i 25 minutter, nederst i ovnen på 200 grader C.
De siste 10 minuttene av steketiden bruker du til å lage toppingen:
Smelt smør, tilsett melk og brun farin og gi det et oppkok. Rør i kokosmassen og ta kaken ut av ovnen. Hell toppingen over kaken, spre fyllet utover.
Sett kaken tilbake i ovnen og stek i ytterligere 10 minutter.
Avkjøles i formen.
As I enjoyed my tea and scones today, it struck me again how much I like my china set. First off I think it is real pretty, but the fact that my dad picked it out and bought it all by himself in a country, Japan, on the other side of the world – is what makes it a treasure in my eyes. The Noritake China, pattern 5802 Arlene, can be replaced for 400 USD, so the monetary value isn’t great, even though it was only produced between 1957 and 1966. Which means that I can use it more than I do, as I have been afraid of breaking it. Now that I know that this is not a rare pattern, and it can be easily replaced, it will not be devastating to break it.
(English recipe: Exotic Corn Chowder)
Normalt sett ville jeg stekt noe bacon eller chorizo og strødd over en maissuppe, men akkurat denne dagen hadde jeg ikke slikt i hus. Det ble derfor en ny variant, med chili, shiitakesopp og kokosmelk for å kompensere for fraværet av kjøtt. Suppa ble nydelig, og dersom du ønsker kan du selvsagt toppe den med bacon, chorizo, stekt kylling, krabbekjøtt, scampi, eller hva ditt hjerte begjærer.
Rask og enkel suppe spekket med smak
Varm opp oljen i en gryte. Ha i tint og avrent mais og stek til de begynner å bli gylne og “popper” litt. Rør inn salt. Ta av et par spiseskjeer av maisen og spar til garnityr.
Rør inn finhakket hvitløk, chili, revet shiitakesopp og paprikapulver, og la det steke et minutt. Tilsett kokosmelk og la det småkoke i noen minutter. Kjør suppen sammen med basilikum og persille i en foodprocessor eller med stavmikser til du har en jevn suppe. Juster konsistensen med grønnsakkraft, og smak til med salt og pepper.
Ha over i suppetallerkner, garner med resten av maisen. Server!
(Norsk oppskrift: Spennende Maissuppe)
It’s quite rare that I present a vegetarian main dish like I do today. Normally I would fry up some bacon or chorizo to sprinkle on top of the soup, but I had no such thing to cook with today. When I do meatless dinners, I do try to incorporate some shiitake mushroom, as that gives me the umami that I miss from lack of meat. So, here’s a tip for my fellow meat lovers, a lil’ shiitake makes the veggie-dishes oh so exquisite.
You can change the coconut milk for cream if you prefer, but I rather like the flavor the coconut milk adds to the dish. Also, no harm in topping the chowder with bacon, chorizo, fried chicken, crab meat, prawns or whatever your heart desires, devastation amongst your non-veggie guests are then easily avoided.
Supereasy chowder packed with flavor, perfect for a superbusy day
Stir in minced garlic, finely chopped chili, grated shiitake mushroom and paprika and fry for a minute. Add the coconut milk and simmer for a few minutes. Add the basil and parsley and purée the chowder in a blender until you have a smooth, thick soup. Adjust to wanted consistency with vegetable stock and season with salt and pepper.
Garnish with the corn you set aside, and enjoy.
I am so glad we got to visit Egypt before the trouble there started! Although they do not advise against travelling to the tourist-sites in Egypt, I would opt it out. Thus, I am happy I already crossed it out of my bucket list. Been there, got the pics to prove it!
We went there in Des 2009, when the Karate Kid was 8 years old. I am considering writing a series of blogposts from Egypt, but right now I’ll only share pictures of some big friggin’ things:
tenk om alt dette er en drøm
~photo blogging just for the heck of it~
Biblical, Authors' and Writers' Views on Life Issues!
identità luoghi scritture del '900 toscano
“But love is always new. Regardless of whether we love once, twice, or a dozen times in our life, we always face a brand-new situation. Love can consign us to hell or to paradise, but it always takes us somewhere. We simply have to accept it, because it is what nourishes our existence. If we reject it, we die of hunger, because we lack the courage to stretch out a hand and pluck the fruit from the branches of the tree of life. We have to take love where we find it, even if that means hours, days, weeks of disappointment and sadness." ~ Paulo Coelho
Czyli garść przepisów, zdjęć i poezji na jednym talerzu
fantasist by nature, optimist by practice
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