tag:blogger.com,1999:blog-70350594162602357552024-03-14T10:01:11.055+02:00liisamarja'sliisamarja's trials and efforts in cooking baking garden travel occasional crafty moments life, and the dog, tooliisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.comBlogger430125tag:blogger.com,1999:blog-7035059416260235755.post-67893316970286383842013-08-20T17:21:00.001+03:002013-08-20T17:21:32.483+03:00just another walk, guest post by the dog<div dir="ltr" style="text-align: left;" trbidi="on">
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hi, it's the dog. bossy woman has been coming and going a lot, but she took me for a walk the other evening. i hear she's been busy, again. i still don't know what busy means. this is me sniffing in the barley field. i can smell those tiny rodents are somewhere close... </div>
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this is a wheat field.</div>
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this is my favorite hobby, the grass feels so good on my back.<br />
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one moment i could see that bossy woman wasn't paying attention so i charged into the ditch. the water was nice an cool. she didn't like, said i will smell bad. hmpr.<br />
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this is another wheat field. they bought a new flexi-leash for me, now i can venture wider.<br />
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this big thing makes bad noises sometimes. this time it sat all quiet.<br />
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bossy woman was telling me that those machines are ok and not be afraid of them. i am not, i just think that it's wise to be alert when that kind of things are concerned. they do make big noise.<br />
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i think the farmer man has still a lot to do.<br />
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i want to go there but they never let me. there are some interesting smells coming from there.<br />
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those two are nacho and his brother who i haven't officially met. when nacho was younger he used to find his way out of the yard and then follow us on the road. bossy woman had to go backwards so that nacho would follow us to his home and his people pick him up. i think we could have such fun with nacho. the brother could come too, if he wanted.<br />
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i bet you can't see me now.<br />
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when we are at this point i know it's not far from home.<br />
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the stubble of the cut grasses feels good on my back too...<br />
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wait....there is something interesting...<br />
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i bet you can't see them but i could certainly smell them. there are 3 brown 4-legged fast ones on the right side of the upper field. them buggers sometimes come to the yard and eat bossy woman's veggies. not that i have any idea why they would do such a thing.<br />
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this is me eating my usual dinner, kibble and buttermilk. the other evening i got a juicy piece of gristle, for some reason they make me eat that on the grass. bye for now!<br />
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com8tag:blogger.com,1999:blog-7035059416260235755.post-3433761776012864052013-08-14T21:44:00.001+03:002013-08-14T21:44:52.958+03:00flank & tosca<div dir="ltr" style="text-align: left;" trbidi="on">
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certain someone was going to the market hall to get some bones for the dog so i asked him to bring "a flat piece of meat". he responded by asking "you mean like a flank steak?", he used that exact word...seems he's been reading my cooking magazines...</div>
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we had decided to grill the flank steak despite the fact that it's been raining for 3 days. the grilling was somewhat wet business...anyhow, here's the final result, delicious if i say so myself... </div>
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i marinated the flank in soya sauce, sesame oil, rice vinegar, lime juice, grated garlic & ginger, chopped lemon grass and chili. sorry, there really isn't a recipe here, little of this, little of that...<br />
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i use a sturdy plastic bag, the clean-up is so much easier this way. had it marinating in the fridge for 6 hrs, took it out 1 hr before grilling. it's best to scrape off as much of the bits and pieces so that they don't burn on the grill...<br />
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for the salad "bed" i used shredded cabbage, sliced carrot (this slices with a peeling knife), ride noodles (with sesame oil), sauteed sweet onion (pictured here)...<br />
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...and blanched runner beans and sweet corn.<br />
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for the dressing i mixed soya sauce, sesame oil, lime juice, grated ginger and garlic and chopped chili and some sugar. firery stuff, but in a very good way.<br />
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whoa! obviously i didn't all the bits and pieces off. the flames did tame off, grilled the meat approx 4 mins per side.<br />
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let it rest for a while...<br />
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...before slicing part of it...<br />
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...to top off the salad, added lots of cilantro and parsley. we pigged out, the was only a tiny portion left of the salad, and about half of the meat. leftover meat will make great sandwich filler.<br />
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whilst doing whatever else i cooked up a veggie stew with roughly chopped onions, thinly sliced carrots, chopped celery sticks, chickpeas, crushed tomatoes, chopped zucchini and bell pepper and rye pasta (yep, there is pasta with 24% rye in it, very tasty), added some chicken stock for more flavor. this will make several lunches and/or dinners for both of us to take to work. <br />
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i (gasp) bought a tosca cake few weeks ago and although it was very good it seemed to fall short on what i'm used to. there was a time in the good old olden days when my mom made tosca cake very often. it's relatively easy to make and when it's perfect it's divine... but what you'd expect with all that butter, sugar, almonds and cream.<br />
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despite having well over 100 cookbooks i didn't find any "good" recipe for a tosca cake in them. i also searched the internet, but most of those recipes seemed to be just semi-clever variations of the real thing...so what is one to do? call mom...i have no idea where she has picked up this recipe:<br />
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for the cake:<br />
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4 eggs<br />
2.5 dl sugar<br />
5 dl all-purpose flour<br />
3 tsp baking powder<br />
200 gr butter, melted and cooled<br />
1 dl cream (or milk)<br />
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beat eggs and sugar until fluffy, add flour+baking powder mixture alternating with butter and cream. pour batter into two 20cm round loose bottom baking tins (or one 20x30 cm deep baking tin) and bake in 175C oven for 15 mins (until browned a bit and almost set in the middle)<br />
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for the tosca topping:<br />
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100 gr butter<br />
2 dl sugar<br />
2 tbsp all-purpose flour<br />
2 dl cream (or milk)<br />
200 gr sliced almonds<br />
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place all ingredients in a heavy bottom pot (i used a frying pan), mix well and let simmer for a few minutes until the mixture thickens a bit...<br />
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cakes are ready to be topped with tosca...<br />
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after dividing the topping between the two tins, they were baked for another 15 mins in 175C oven. as i forgot to rotate the pans mid-baking this one remained a tad undone in the middle and the tosca caused a sinkhole in the middle...but not to worry, it's still very, very delicious.<br />
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this is how both of them were supposed to look...<br />
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next time i will halve the amount of butter in the cake part. don't get me wrong, not trying to lighten this up, just think that smaller amount might do the work quite sufficiently. i will have some for breakfast tomorrow...</div>
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com5tag:blogger.com,1999:blog-7035059416260235755.post-24129946275429031362013-08-07T00:28:00.001+03:002013-08-14T18:01:50.177+03:00evening walk<div dir="ltr" style="text-align: left;" trbidi="on">
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took a walk this evening in my home town. it's strange how i remember this river as smelly and muddy. they told us kids way back when that the smell was the smell of money. there was / is a paper mill upstream, they certainly have cleaned up their act. the river has sprung back to life and there are fish in it.</div>
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dad used to have a boat, not as huge as these ones, but big enough to sleep in. my brother and i enjoyed the summer holidays and weekends on the boat. poor mom got sea-sick, therefore we now have the cottage.</div>
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this piece is called "distance" by jari-jussi voijola. there is someone across the river.</div>
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my reason for heading out for the walk is this...looking upstream</div>
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and downstream </div>
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yep, she is over there</div>
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another look at the setting sun</div>
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noticed that some had made promises on one of the bridges</div>
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one of these days i will take a cruise on the river, just to see how well i remember the bends along the way to the big lake.</div>
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this post was done on my iphone and i have no idea how crappy the pics might look on a big screen.</div>
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com12tag:blogger.com,1999:blog-7035059416260235755.post-39705927053427923502013-07-03T13:13:00.000+03:002013-07-03T13:33:54.863+03:00chocolate peanut butter cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">yep, all that in one glorious cake. the <a href="http://www.nigella.com/recipes/view/CHOCOLATE-PEANUT-BUTTER-CHEESECAKE-5309" target="_blank">recipe</a> is from nigella lawson, but it's not because of her recent troubles that i wanted to make it. i saw one of her shows sometime in april and decided this something one must try. but, can you believe, peanut butter is not a staple at our grocery stores, nor are chocolate chips! i managed recently to make a trip to <a href="http://www.behnfords.fi/index.php?language=en" target="_blank">behnford's</a> to stock up some of these rarities.</span></div>
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<span style="font-family: Verdana, sans-serif;">not pretty, but once the machine had done its work the smooth silky ooey goodness...seriously, it was so good ate some just as is (ok, maybe a tiny bit more than "some"), definitely made sure there was something left in the bowl to be licked...</span><br />
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<span style="font-family: Verdana, sans-serif;">the recipe calls for one 23cm/9" tin, but i had planned to take some to work, leave some for certain someone and send some to his mom, so i divided the batter into 3 15cm/6" tins.</span><br />
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<span style="font-family: Verdana, sans-serif;">it had been a good idea to taste some of the filling as there was plenty for the smaller tins, and there was going to be a topping as well</span><br />
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<span style="font-family: Verdana, sans-serif;">after the second bake. the smell was amazing but the cakes needed cooling down and a night in the fridge...</span><br />
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<span style="font-family: Verdana, sans-serif;">this one was left with certain someone, he had some with coffee from his favorite mug (from <a href="http://www.fishseddy.com/" target="_blank">fishs eddy</a>).</span></div>
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<span style="font-family: Verdana, sans-serif;">the cake needs refrigeration and therefore maybe isn't the best of summer treats.</span></div>
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<span style="font-family: Verdana, sans-serif;">i want to say something to the weather man. if you say it's going to be a rainy day, you better make sure it's a rainy day and not sunny and well above our normal summer temps. only a crazy person (or someone with air-conditioning) would heat the oven on a 27C/80F day. the indoor temp ended up being 31C with no relief from keeping the windows open all night. </span></div>
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<span style="font-family: Verdana, sans-serif;">and because i had the oven on and it is the season...made some <a href="http://www.marthastewart.com/336107/strawberry-shortcake" target="_blank">shortcakes</a> and whipped some cream...</span><br />
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com15tag:blogger.com,1999:blog-7035059416260235755.post-7210566165288696582013-06-24T01:04:00.000+03:002013-06-24T01:04:14.783+03:00the moon & garden this morning<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">there it was, huge, sort of yellowish. more importantly, i remembered it was supermoon and went out to capture it.</span></div>
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<span style="font-family: Verdana, sans-serif;">it was miraculously light for a while, before the clouds came and ruined my view of the moon. i did go out later in the evening but only got glimpses of the moon behind the clouds passing by...</span></div>
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<span style="font-family: Verdana, sans-serif;">there's been a lot of commotion at the shack lately (the county is digging for water mains) and you could see that this poor deer was rather confused of the changed scenery. i'm glad she didn't make a stop at my veggie patch!</span><br />
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<br /><span style="font-family: Verdana, sans-serif;">this <a href="http://en.wikipedia.org/wiki/Lilium_martagon">lilium martagon</a> isn't doing so great. first, this spot used to be more shady but because of the digging for the water mains they had to cut down huge trees that cast a shadow to this spot. second and i don't know where they came but there's been a few uninvited guests in my lilies, namely <a href="http://en.wikipedia.org/wiki/Scarlet_lily_beetle">scarlet lily beetle</a>s. nasty little buggers.</span><br />
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<span style="font-family: Verdana, sans-serif;">these blue babies are doing great, they pop up every summer, and are pretty as can be, <a href="http://en.wikipedia.org/wiki/Campanula_rotundifolia">campanula rotundifolia</a>, the bluebell.</span></div>
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<span style="font-family: Verdana, sans-serif;">earlier in the summer i noticed that something is eating the leaves of my beets. wasn't sure whether it was rabbits or deer or maybe snails, but i figured a net of some sort (this is the same kind we use for berry bushes) would provide some protection. so far the nibbling has stopped. this year i'm growing carrots, parsnips, parsley root, yellow and red beets, and possibly a surprise because i yet again was too lazy to make notes on what i planted and where...</span><br />
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<br /><span style="font-family: Verdana, sans-serif;">the corn isn't doing so great this year, hopefully they start growing soon or they won't be done when autumn comes. </span><br />
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<span style="font-family: Verdana, sans-serif;">the shack sits partly on bedrock and they had to blast some of the rock in order to bury the water mains deep enough so that they don't freeze in the winter. certain someone had the crew bring the rubble to be used to extend the upper part of yard. the idea is to form a ledge of the blocks of rock, the crew will bring machines to do that. i'm already thinking what to plant on the ledge...</span><br />
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<br /><span style="font-family: Verdana, sans-serif;">the peony just is the most beautiful of flowers, especially the pink one. the pink ones have been in the garden for 20 odd years, their location isn't the most convenient but i don't dare move them. </span><span style="font-family: Verdana, sans-serif;">i planted the white one (actually 4 of them) about 5 yrs ago and this is the first time i get a blossom on any of them...</span><br />
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<span style="font-family: Verdana, sans-serif;">the dog then...he's taken napping, and digging, into new heights, or lows i should say. i can't figure out how he thinks he'll be able to perform his guard duties when he's stone cold out deep in dreamland. maybe we've been treating him with too many goodies and he thinks he's the king and kings don't have to do guard duty. or something.</span></div>
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com10tag:blogger.com,1999:blog-7035059416260235755.post-25327017301953140702013-05-25T17:19:00.001+03:002013-05-25T17:19:39.285+03:00as luck would have it...<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">(she carefully lifts her head to see if anyone is still out there...)</span></div>
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<span style="font-family: Verdana, sans-serif;">the luck would have it part? the weather, what else! just as i had planned, carefully i might add, to grill some veggies and ambitiously try to do the same to a couple of nice steaks, the heavens open and it not just rains but pours down...</span></div>
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<span style="font-family: Verdana, sans-serif;">plan B was in order, there was the oven...</span></div>
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<span style="font-family: Verdana, sans-serif;">the veggies got chopped, the mushrooms filled with a mixture of cream cheese, minced mushroom stubs and fried bacon and topped with some more bacon. i tried a new cut of bacon here and it sort of worked. the traditional strip would have worked better. </span><br />
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<span style="font-family: Verdana, sans-serif;">as the oven was on i decided to put the asparagus there as well. 200C with fan on for 15 mins. placed the other veggies on another baking tray, they cooked for 20 mins.</span><br />
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<span style="font-family: Verdana, sans-serif;">oozing goodness...</span><br />
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<span style="font-family: Verdana, sans-serif;">lemon juice for the asparagus</span><br />
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<span style="font-family: Verdana, sans-serif;">minced some lovage and thyme for the other veggies</span><br />
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<span style="font-family: Verdana, sans-serif;">the steak got the old and tried method of pan frying. done my home work on how to get it right on the stove at the shack, not sure i'd been as lucky with my spanking new (coal) weber.</span><br />
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<span style="font-family: Verdana, sans-serif;">those two seem to have endless stories to tell each other...</span></div>
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<span style="font-family: Verdana, sans-serif;">ps. if you've ever mixed windows, chrome, nokia booklet and an apple apparatus you might have some sort of idea of my IT desperation during the past several weeks. whether i actually manage to post this online remains to be seen...</span></div>
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com4tag:blogger.com,1999:blog-7035059416260235755.post-27594356246761355012013-05-12T10:47:00.000+03:002013-05-12T10:47:49.571+03:00happy mother's day!<div dir="ltr" style="text-align: left;" trbidi="on">
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com3tag:blogger.com,1999:blog-7035059416260235755.post-31507512133697257212013-03-15T09:00:00.000+02:002013-05-12T10:49:32.202+03:00happy b'day little brother!<div dir="ltr" style="text-align: left;" trbidi="on">
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com3tag:blogger.com,1999:blog-7035059416260235755.post-61107403487296385412013-03-05T00:21:00.001+02:002013-03-05T22:27:04.457+02:00braised red cabbage & duck breast<div dir="ltr" style="text-align: left;" trbidi="on">
had some red cabbage in the fridge and a duck breast in the freezer (i'm constantly trying to empty it). in days gone by we used stay at the taverna hotel (now called mercure budapest) in budapest. their restaurant used to serve the best goose leg and braised cabbage. oh well, maybe once again one day...<br />
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i've tried to braise red cabbage "their way" but obviously never got it just right. nevertheless, i love braised red cabbage, even my way. this time i wanted to try cooking the cabbage in the pressure cooker, to save time, for one. i did some googling and found <a href="http://lobstersquad.blogspot.fi/">lobstersquads</a> (fun drawings!) <a href="http://lobstersquad.blogspot.fi/2010/12/braised-red-cabbage-in-pressure-cooker.html">recipe</a> for it. and made this dish my way...<br />
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my way really isn't a recipe, sorry about that. in addition to cabbage i used 2 red onions, an apple and 2 dl apple juice (lobstersquad doesn't use any liquid in her recipe). i added red wine and raspberry vinegar, you might want to skip the raspberry vinegar, i don't know what i was thinking...<br />
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my mom shreds cabbage with a cheese slicer which does make the cabbage a lot juicier, but i made a mess, i continued with a knife.<br />
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dump everything into the cooker...<br />
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...mix the ingredients somewhat. i took my potato masher to pack everything, did not want a purple explosion on the walls...did add some salt and black pepper before pouring the apple juice and 2 tbsp vinegar in.<br />
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after a mere 8 minutes of phiffing and whisling later...all done!<br />
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now that i look at the picture i remembered that i should have scored the skin...<br />
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fried the breast on medium for 6 mins per side, then foiled it for 10 mins.<br />
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very red but don't let that bother you, green salad would have been a nice addition.<br />
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the sun shone for a few hrs last week, it was nice on the deck.<br />
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sun was melting ice and snow, but we just got 20 cm more snow...<br />
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i'm going thru my seed collection and wondering what all should i grow this year.<br />
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however, the sun needs to get pretty busy melting all this before i can hide any seeds in the garden.<br />
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<a name='more'></a>wuf!<br />
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com5tag:blogger.com,1999:blog-7035059416260235755.post-6594814716334121232013-02-27T12:26:00.002+02:002013-03-03T10:36:57.600+02:00lots of snowy pics, some of sun, the dog and birdies<div dir="ltr" style="text-align: left;" trbidi="on">
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whoa...i guess i should have kept up with blogger. there's been so many changes i almost just gave up. anyways, it seems darkness of the winter got me big this year, hence the long pause on this blog. i have been missing the sun. the statistics people have gathered that this winter has been cloudiest in 25 yrs, and third in 50, with mere 50 hrs of sunlight between first of december and mid february. i rest my case.</div>
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this sight was welcome this morning, despite the fog and thin clouds...</div>
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the dog seems to not have minded the darkness, he naps a lot, winter or summer</div>
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<span style="text-align: center;"> the full moon on monday night, snow moon some call it </span><br />
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here's what the sun does! past few evenings the sunsets have been glorious.</div>
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the fluctuating temps make fog, and if someone has a more scientific explanation, please fill me in.</div>
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i don't know what little bird this is. i only know little birds, medium birds, large birds, black birds, gulls, eagles and woodpeckers.</div>
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there was a lot more snow last year...</div>
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pod of...gosh...i forgot! fox something comes to mind...</div>
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this is a woodpecker who demonstrates acrobatics at the feeder meant for LITTLE (hint, hint) birds. whether this woodpecker is a great, middle or lesser spotted <a href="http://en.wikipedia.org/wiki/Great_Spotted_Woodpecker">woodpecker</a> i don't know...<br />
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UPDATE: an ornitholigist friend of mine told that this is <a href="http://en.wikipedia.org/wiki/Great_Spotted_Woodpecker">great spotted woodpecker</a></div>
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these are little yellow birds, certain someone thinks they are siskins (<a href="http://en.wikipedia.org/wiki/Eurasian_Siskin">carduelis spinus</a>)...<br />
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UPDATE: these yellow shrirpers are <a href="http://en.wikipedia.org/wiki/Yellowhammer">yellowhammer</a>s</div>
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along the cottage road</div>
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this was taken on planet earth, and you can ask my mom, she saw this, too. weird sunrise indeed.</div>
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<span style="text-align: left;">from another point</span></div>
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enjoy the snow while it lasts!</div>
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com5tag:blogger.com,1999:blog-7035059416260235755.post-57188296480385775492013-01-04T15:28:00.001+02:002013-01-04T15:46:38.409+02:00the dog gets gift<div dir="ltr" style="text-align: left;" trbidi="on">
if you don't like squeaky sounds, please turn the voice off... <br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/vntimPxmWPw?feature=player_embedded' frameborder='0'></iframe></div>
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com5tag:blogger.com,1999:blog-7035059416260235755.post-48596054847869529322012-12-30T15:09:00.003+02:002012-12-30T15:15:28.561+02:00oh boy, time flies...<div dir="ltr" style="text-align: left;" trbidi="on">
...even thought it's not been all fun and games. well, some of the time it has. this here is the last full moon of 2012.<br />
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i don't know where the last six months vanished. most of the time it seemed there were way too many things going on and that i had time for nothing, besides work (and on most days that ain't a picnic). <a href="http://www.blogger.com/www.instagram.com/liisamarjafi">instagram</a> swallowed me and as posting there is instant (duh!) the more time consuming blogging was moved to the back burner. also, i noticed that my real cameras started collecting dust... <br />
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these two furry friends are patu from next door and the dog. patu isn't a year old yet and was only recently introduced to the dog. they've been barking at/with each other for months, though, much to the dismay of other neighbors i'm sure.<br />
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this year winter came pretty early and took a very cold start. it is unusual for the temps to drop to -20C (and below) this early in the winter. helsinki area almost broke the record of amount of snow by the end of december (record high was in 1965, 85 cm). the city of helsinki seems to take her time figuring out what to do with the accumulating snow and side streets are getting narrower and narrower and parking without a 4wheel drive and shovel are, shall we say, challenging.<br />
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but the snow, freezing temps and scarce daylight make great pictures, this one taken at the cottage.<br />
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how the squirrels at the cottage are able to haul themselves up this high on trees is beyond me. their midsections are getting huge with all the bird food they eat. <br />
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the dog has taken to sleeping on his chair, he rarely does that in the summer.<br />
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i'm not sure which one of these guys is more codependent... <br />
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some chocolate? i personally can't have another bite... <br />
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this was supposed to be the xmas card picture but...well, i noticed that the cards wouldn't arrive in time, not even for new year's, so there.<br />
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most of my moving boxes are where they are meant to be (at the new apt, at the shack, the cottage and mom and dad's garage...) and most of the things at the new apt have found their place. i'm still waiting for my murphy bed as there were unexpected difficulties in getting one (only one manufacturer in whole of finland, can you believe!) my books will need a home, i have a bookshelf designed, i only need to find someone to make it, or a workshop to do it myself (which, obviously, would the coolest option).<br />
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<b><span style="color: #660000;">A THANK YOU FOR ALL MY VISITORS FOR 2012 AND </span></b><br />
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<b><span style="color: #660000;"> HAPPY NEW YEAR FOR 2013! </span></b><br />
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com6tag:blogger.com,1999:blog-7035059416260235755.post-68572195833142362002012-11-23T11:10:00.000+02:002012-11-23T11:10:10.542+02:00yellowfoot soup few posts ago i was foraging, this soup was made of the mushrooms we got. i cooked in my tiny new kitchen at the apt i've been moving into for the last few months...this really isn't a recipe, more sort of guidelines, here's what i used:<br />
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yellowfoot mushrooms (any kind will do)<br />
onion<br />
parsnip<br />
stock cubes<br />
cooking cream<br />
all purpose flour<br />
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eww! not the kind of protein i want in my soup! he was humanely taken care of and is now a city spider.<br />
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sweated out the mushrooms on medium high heat for a few mins, then transferred them into a 3 liter pot. i like my mushrooms in chunks, but it's ok to chop them smaller.<br />
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chopped the onion and parsnip into ½ cm cubes and toasted them in a spoonful of butter on medium high heat until the onion was well translucent. meanwhile...<br />
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...added a veggie stock cube into the pot with the mushrooms...<br />
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...after the onion/parsnip mixture had been toasting for 4 or so mins, i added 2 tbsp of all purpose flour, mixed well and let flour cook for a few mins before gradually adding approx 2.5 dl of boiling water while mixing well to avoid lumps. then transferred the mixture into the pot with the mushrooms.<br />
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mixed everything well together, added another 2.5 dl of boiling water and approx 2 dl of cream and let the soup simmer for 15 mins. i don't like to cook my veggies into mush, but here the purpose was to get the parsnips really soft, to the point of them falling apart and thickening the soup.<br />
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ta-daa! this made two portions, one for my dinner, another for my lunch at work the following day. no salt you ask? yep, no added salt. there is some (tiny amount) in the stock cube, but i like my veggies as they are. feel free to add some to your taste.<br />
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no post without the dog...here having a sip at the cottage.<br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com0tag:blogger.com,1999:blog-7035059416260235755.post-3957576154831305022012-11-03T23:57:00.003+02:002012-11-04T00:01:09.402+02:00all saints & skythis furry fellow ain't a saint that's for sure...his favorite toy, the monkey he got from nyc, now has only 3 limbs and no eyes...i was so close to booking flights and hotel to nyc for this week, what made me not to do it, i don't know. i would love to be there, but i guess there are people who need the warmth and comfort of a hotel room more than i do. another time...<br />
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the weather was odd all day, it was foggy at 9.30am, but cleared pretty soon after that.<br />
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walking about in the garden, i noticed the pods in the martagons (<a href="http://en.wikipedia.org/wiki/Lilium_martagon">lilium martagon</a>). i was thinking of collecting the pods and spreading the seeds later in places where the lawnmower wouldn't get to them...<br />
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in the afternoon the day started to get weirdly orange. i'm sure the dog was just happy it didn't rain all day, again.<br />
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the high clouds were vividly pinkish orange.<br />
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ok, not this vivid. this one was instagrammed and i think i used lo-fi filter on it.<br />
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while certain someone was walking the dog, i ventured closer to the lake where the fog was making magic...<br />
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the camera in my iPhone just blows my mind sometimes. it's been months that i've taken my "proper" cameras out...<br />
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since it was <a href="http://en.wikipedia.org/wiki/All_Saints'_Day">all saints' day</a> here in finland we went to the village cemetary to light a candle on certain someone's dad's grave. the tradition is to remember not only saints but members of the family who have died. we do the candle lighting ceremony also at xmas eve. <br />
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not sure which spooky creature this was, but most certainly he ain't a saint!<br />
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liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com4tag:blogger.com,1999:blog-7035059416260235755.post-83425201189003310772012-10-17T12:03:00.000+03:002012-10-17T12:05:16.759+03:00little foraginghmpr, i knew all along that my computer problems were caused by a tiny tack someplace, a wrong place. and what do you know, it ended up being stupidly simple, frustrating!<br />
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anyways, spent the weekend before last at the cottage, little niece came along. first order was to go and admire the scenery...although very autumnal and stormy.<br />
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when the rain halted, mom, little niece and i headed into the forest to look for some mushrooms, which are abundant from all the rain we've been getting.<br />
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i've always wondered what kind of gremlins and goblins live under the fallen trees...little niece wondered the exact same thing! <br />
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love the shade of green in the moss.<br />
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mushroom! hmm, a chanterelle (<a href="http://en.wikipedia.org/wiki/Chanterelle">cantharellus cibarius</a>) past its prime. a very nice mushroom, but we were after something else...<br />
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...these! cantharellus tubaeformis, oops, it's now called <a href="http://en.wikipedia.org/wiki/Craterellus_tubaeformis">craterellus tubaeformis</a>, also known as yellowfoot, winter mushroom, or funnel chanterelle.<br />
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we were out for half an hour and got all this. there's plenty left...<br />
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wood being the major form of heating, piles and piles of firewood are needed during the winter.<br />
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the fall colors of <a href="http://digitalcommons.uconn.edu/gs_theses/183/">aronia mitschurinii</a> at my brother's house are blinding. the berries make great cordial packed with vitamins.<br />
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the crab apple is shedding leaves and the apples.<br />
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back at the shack we decided to dry the mushrooms for longer "shelf life". spread them an even layer on newspaper / paper towel in a dry place, covered loosely with a single layer of news paper and left to dry for a week. there are plenty other methods, we do this 'cause it's easy, and i'm all about easy...<br />
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...after a week the mushroom were all crackly and wrinkled.<br />
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they ended up in a jar and will be used in stews, sauces and risottos.<br />
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and for you fans of the dog. here's one instagrammed pic of him chilling with his smelly rat...<br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com4tag:blogger.com,1999:blog-7035059416260235755.post-39811331699563415682012-09-27T10:55:00.000+03:002012-09-27T10:57:37.477+03:00delicate to disasterhow is it that this can turn into...<br />
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...this...<br />
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...into this...<br />
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into this? we were away for a week and came home to find that a huge branch of the biggest of the apple trees had fallen off in a storm. not exactly a welcome you'd need after a week in the sun...<br />
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nevertheless, certain someone got the chain saw out and got to work. sad, sad job.<br />
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hard hat needed.<br />
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my method to the madness, crates for still good apples, wheel barrow for the not-good ones, another for bigger sticks (to be dried, chipped and used later in grilling or smoking) and a huge bag for leafy small branches.<br />
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one of the elder neighbors said this has been the stormiest and rainiest september in 50 yrs. it certainly was gloomy yesterday...<br />
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one of six (yes, 6!) barrow fulls going to the compost heap. no pigs around to feed, taking some to a colleague for her chicken, though.<br />
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found these curious formations when hauling the smaller branches to where they'll be burned.<br />
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most of the mess cleared out...<br />
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...but at least a half day's work ahead...to be done some day, when it's not raining...<br />
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certain someone thinks the big tree will still be ok after loosing the huge branch, i'm thinking maybe it's time to replace it. the trees must have been planted sometime in the early 1940s, because certain someone tells that they were big enough to climb on in late 1950s and early 1960s. if it comes to cutting it down, i know there will be a happy carpenter somewhere after the tree is properly dried and ready to be worked on...<br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com5tag:blogger.com,1999:blog-7035059416260235755.post-61016281711011841502012-09-07T10:00:00.000+03:002012-09-07T10:00:05.207+03:00not the kind of apple your doctor prescribed, my apple crumblethe apples are plentiful this year, they are breaking the trees...the red ones on this very old tree are so sweet. even though that huge branch has almost fallen off, the apples are ripening happily. many fall on the ground and i bet it doesn't take very long when the deer start coming in for dessert as well.<br />
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these would be so very healthy like this, but you can turn them into a very yammy dessert...there really isn't a recipe, there really isn't a need for one as this is so simple.<br />
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isn't this a cool tool? i used think this was waste of material, but one autumn when i made about 40 jars of apple sauce, i suddenly figured how handy this actually is. but you could use a knife as well.<br />
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rolled oats, demerera sugar and very cold butter cut to cubes. let your conscience tell you how much of each. my conscience was pretty quiet...<br />
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you could use another fine tool the pastry blender here. i couldn't find mine, so used my fingers to rub the ingredients slightly together, it's ok to leave lumps of butter. <br />
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place the apples onto an oven dish, spread the butter-sugar-oats mixture on top and place on the lower part of 200C oven (preheated, no fan)...and let the dish bubble for a good hour...<br />
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...the smell will be mind-blowing. you need to be patient here, you really don't want to burn your mouth...<br />
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...while the bake is cooling off, you can take some (full fat) cream, whip it, add a generous amount of vanilla paste, some sugar won't hurt either, and mix them well. when you're absolutely sure you won't burn your mouth, or just can't wait any longer, spoon some of the bake on a bowl, add some of that cream...gosh, you gotta know how good this is! <br />
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i just had a check-up with blood works and all, the company wants us to have one every other year. my numbers are great and my risks of getting diabetes or heart disease are minimal. could be my genes, could be what i eat when i'm not indulging in desserts like this...<br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com8tag:blogger.com,1999:blog-7035059416260235755.post-45326625001641526592012-09-06T11:02:00.000+03:002012-09-06T11:09:42.459+03:00cabbage casserole & another with pastawent to the store to get ground beef for a pasta casserole i was planning to make for dinner, but noticed this nice head of cabbage calling my name... sometimes that happens. this time listening to that voice resulted in very tasty cabbage casserole.<br />
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as you would have it, it all starts with cabbage, recipe is very simple and adjustable:<br />
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1 kg cabbage, shredded<br />
400 gr minced beef browned (or go vegetarian and use tofu in some form)<br />
1 liter veal stock, or any stock you have around (i made some from knorr fond)<br />
2 dl barley pearls (quick cooking rice is fine, or precook brown rice for half the cooking time before adding to this recipe, if you omitted the beef and didn't use tofu of any kind, you could add more grains, if so, add more stock as well)<br />
1 dl dark syrup <br />
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cooked in 200C oven for 1 hour, first half hour covered.<br />
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here, although the in season young cabbage cooks relatively fast, i wanted to save some time and sauteed it for about 10 mins on medium high heat, just to wilt it and get the cooking going. (if time isn't an issue, skip this part and mix with other ingredients raw. cook in the oven for 2 hrs, first hr covered with foil, for the second hr make sure the dish doesn't dry out and have some more stock around to add if needed.)<br />
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browned ground beef is one of my sins, i could eat all this...but didn't!<br />
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there are several types of fonds (basically it's an industrial variety of concentrated pan-juices) around. they are very convenient, but some contain too much salt, and of course, additives of all sorts. this particular "taste" from knorr is ok, but there is the fine line after which, if you add too much, the food has an "industrial" taste. <br />
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pearl barley, quick cooking kind. as the package says "domestic option to rice".<br />
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the <a href="http://www.dansukker.co.uk/uk/products/products/syrup.aspx">dark syrup</a> i used, to me syrup is the secret to this dish. if you think it's going to make it too sweet...start with a smaller amount.<br />
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i had one medium size sweet potato around, grated it roughly and added half to this dish (sweet potato is good for you, don't have any, don't worry, not essential). placed the cabbage, browned meat and barley in a big bowl, mixed well, placed the mixture into an oven dish, poured the stock and syrup on. on hindsight, some butter on top would have made everything taste even better...<br />
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...but for someone who used to hate everything with cabbage (=me), this was oh-so-good. when taking off the foil at half-time, check if you need to add some more stock. if it looks wet, you're good, if it looks dry at half-time add a good 3 dl more stock.<br />
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the second dish was <b>mac and beef casserole</b>. in finland it is traditionally made with white elbow macaroni, ground beef, milk and egg mixture to set it. i'm not a fan of white pasta, so i used full-grain spelt pasta.<br />
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recipe goes:<br />
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400 gr pasta, cooked<br />
400 gr ground beef, browned<br />
150 gr grated cheese (i used swiss type polar)<br />
3 dl cream (used the fattier version, there are some lighter ones around)<br />
(and that half of a roughly grated medium size sweet potato, totally optional, but it'll be good for you...)<br />
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you can certainly use more cheese if you like, i thought that with the full fat cream, i should go easy on the cheese (the cheese is only 15% fat).<br />
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again, mixed 2/3 of the cheese, pasta, ground beef and sweet potato in a big bowl, placed the mixture into an oven dish, poured the cream on top and covered with foil and placed next to the cabbage dish into the 200C oven for a half hr.<br />
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after the half hour took the dish out, added rest of the cheese and returned the dish to the oven for another 15 mins for the cheese to melt.<br />
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the spelt pasta might be an acquired taste as it is very "healthy" (but nothing a good squirt of ketchup can't cure). this was perfect to have right out of the oven, but if re-heated it could use a bit more liquid, whether in the form of cream or stock of any kind.<br />
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tomorrow you'll see what we had for dessert...<br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com0tag:blogger.com,1999:blog-7035059416260235755.post-72498863889799081972012-08-30T13:22:00.002+03:002012-08-30T13:26:49.602+03:00few flowers & the furry fellowlast two weeks have been a whirlwind...had to take time off the other evening to walk the dog and rest my mind a bit. first off i noticed that someone has been kind enough to cut the long grass along the walk. this is tick-country so thank you very much, whoever you are.<br />
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sad for the bees, but as these buzzers lived on the ground, good for the dog's <a href="http://en.wikipedia.org/wiki/Rhinarium">rhinarium</a> <br />
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the clouds have captured my attention a lot this summer, some formations are utterly beautiful, some very dramatic, like here. yes, yes, i will get to the flowers...<br />
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before we took off for the walk i wondered how many flowers would still be in bloom this late in the summer (might not be late summer some place else, over here the leaves have started to turn...). this clustered bellflower (<a href="http://en.wikipedia.org/wiki/Campanula_glomerata">campanula glomerata</a>) is still in full bloom.<br />
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as is the red clover (<a href="http://en.wikipedia.org/wiki/Trifolium_pratense">trifolium pratense</a>)<br />
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and this yellow flower that isn't dandelion, but...hmm...i think it's hawkweed (<a href="http://www.luontoportti.com/suomi/en/kukkakasvit/leafy-hawkweeds">hieracium umbellata</a>). and how did i come to the conclusion that it is hawkweed? well, the tips of the leaves are 5-toothed...<br />
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i was going to call this a daisy (<a href="http://www.luontoportti.com/suomi/en/kukkakasvit/daisy">bellis perennis</a>), it kinda is, but an ox-eye daisy (<a href="http://www.luontoportti.com/suomi/en/kukkakasvit/ox-eye-daisy">leucanthemum vulgare</a>)...<br />
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oh, i found a <a href="http://kukkakasvit.luontoportti.fi/index.phtml?lang=en">plant identification</a> page at <a href="http://www.luontoportti.com/suomi/">nature gate</a>'s website, how cool! there's an app you can get on your phone, and it's free...this is too good.<br />
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this rose's better days have long gone..<br />
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hmm, i'll let you use the nature gate service to find out what this is...it towers 1,5 to 2 meters high, grows in a sunny spot, and blooms late in the summer...<br />
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"let's GO!"<br />
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we used to call this a chocolate pin when we were kids, it's <a href="http://en.wikipedia.org/wiki/Typha">cattail / typha</a>, or <a href="http://www.luontoportti.com/suomi/en/kukkakasvit/lesser-bulrush">lesser bulrush</a>, or narrow leaf cattail, or...<br />
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who knew that man has been so inventive as to the use of cattails, as lining to moccasins and as filter to remove arsenic from drinking water, among many other things.<br />
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pootch that he is...anything goes for drinking water...<br />
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"hurry up, my dinner is waiting"<br />
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my new, tiny abode is starting to shape up, been living there for a week now. there are still a lot of stuff (=junk) at the old apartment that i need to deal with. my craziest find, so far, has been a torquay (UK) buspass from 1978 (gosh, i look SO young in the picture!), but there's also been plenty of the "normal" extras as cute gift wrappings, all sorts of plastic containers (you just never know when you're going to need it...sorry, mom, but i'm blaming this on you!) <br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com4tag:blogger.com,1999:blog-7035059416260235755.post-30705858373493675102012-08-13T23:52:00.001+03:002012-08-13T23:52:54.241+03:00monster beet and miracle potatoesway back when i was busy planting everything, i did hide some potatoes in the dirt with hopes that we might get some new ones later in the summer. it was just days after i had planted the potatoes that i read one should not plant potatoes in soil that used to be grass. well, that's just what i had done, turned over the huge pieces of grass that i dug out while digging for the raised beds onto a patch...the soil under the grass seemed so good, full of fat worms...the reason for not planting was this tiny bugger/parasite that would end up eating and/or rotting the potatoes. as the seedling potatoes weren't a huge investment i decided not to worry. certain someone had been sure for days (if not weeks) that we wouldn't get a single potato...but low and behold! today we decided to take a look and maybe have for lunch...can you tell how happy i was to see these!<br />
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gloves would be advisable, but i find them a nuisance, unfortunately my hands are starting to show the wear...we only dug out 2 plants, plenty to boil for lunch. <br />
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i wish i had marked which kind of beet seeds i planted here, all of them got to be monsters like this one! there is no way to pickle these, no jar big enough... <br />
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i almost felt sad to dig it out.<br />
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on to the carrots...they've grown nicely, too. <br />
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got enough for lunch, they just need...<br />
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...a little wash, garden hose comes in handy...<br />
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...no scrubbing required!<br />
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what an amazing color! however, the picture really doesn't make justice to it, somehow reds don't turn out well in pics.<br />
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i got the recipe from <a href="http://www.elizabeth-aboutnewyork.blogspot.fi/">elizabeth</a> over instagram (don't you just love instagram!), it's very simple, just chick peas, onion, beets, vinegar and oil...<br />
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i decided to grate the beet by hand, not a very bright idea, the kitchen looked like someone was butchered there...<br />
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but how sweet the beet was! i ended up using red wine vinegar and one of my better olive oils in the salad. certain someone has had some issues with chick peas (how can anyone have issues with peas?) and has not gladly eaten them before. i loved this salad, thanks E!<br />
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i did not do a single thing to the carrots, the chicken i browned in rapeseed oil, the potatoes had to have some butter on them. very simple and easy lunch in 20 mins, from the garden to table...being able to eat veggies that i grew myself is curiously satisfying! <br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com7tag:blogger.com,1999:blog-7035059416260235755.post-25374608141044269352012-08-07T11:29:00.001+03:002012-08-07T11:29:24.001+03:00my new deck, guest post by the dogthis is paps and me sitting on the front steps few weeks ago. i like sitting with paps in the morning, it's just that usually he talks to someone else. i think it's grandma, so it's not that bad...grandma gives me pigs ears. oh, back to the steps. paps thought that a deck in the front would be nice. bossy woman said there wouldn't be so much dirt inside, i really don't know what she meant with that.<br />
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one day paps and i got to work.<br />
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bossy woman was cutting off branches off a tree and piling them. i thought i'd give her a hand chewing them smaller.<br />
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it was fun for a while, but there was a lot and they didn't taste all that great.<br />
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fortunately i had to go and bark some at this rude and arrogant squirrel. those buggers just keep coming back, lucky for them they can go high, if they weren't that fast i'd show them...<br />
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paps got the frame done in no time. i was taken under apple trees for this part. all that better, all that banging got to my ears.<br />
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paps was even faster with banging the covering boards in place.<br />
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this is where i do my guard duties from. bossy woman says she caught me sleeping on the job, but let me correct, i was just blinking here.<br />
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don't blame this on me! paps and bossy woman had coffee and cakes on the new deck and bossy woman left the tray out. it was right next to my bowl, so what was i supposed to do? i enjoyed the milk, thank you very much.<br />
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this here is one of my better poses. bossy woman keeps taking pics of me, she must have hundreds, don't know what she does with all of them.<br />
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hmm, to my defence, i had just had my dinner and you know how you get teeny-weeny tired after dinner...<br />
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...oh get off me face, will ya!<br />
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now paps and i sit on the steps of the deck. my people say i sit funny. you don't think i sit funny, do you? is there another way to sit on steps?<br />
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bossy woman said to tell you that this is for <a href="http://www.ewix2.blogspot.fi/">buster's</a> mom. i'm told she likes these. they are all over place here. i think buster's mom should come with buster and i could show buster around. we could go swimming and we could dig holes all over. oh, bossy woman just told me "no more holes in the yard".<br />
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bossy woman says she's busy cleaning, painting, hauling stuff and moving. i don't think i've ever been busy, not that i know what busy is. she also said to tell you that she'll be done in a couple of weeks. i just remembered i have hauled stuff, once. the stuff was in a big plastic bag, in fact it had all my stuff in it. i had a well-chewed frisbee, a very worn leash, a rope-toy that was coming apart and my water bowl. now i have a lot more stuff, some of them squeal. i still have my rope-toy, it doesn't make any noise, but i like when paps has the other end and i try to take it from him. gotta go now, wuf.<br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com9tag:blogger.com,1999:blog-7035059416260235755.post-41778933202051882542012-07-27T22:03:00.001+03:002012-07-27T22:05:57.493+03:00zucchini frittata, fresh from the gardeni was so happy with the frittata i made at the cottage some time ago, i wanted to try if zucchini would make a decent filling for one. first, i have to complain a bit...gardening this summer...oh, boy, took forever for everything to get going because of all the rain and chilly weather. in my book +8C on a july morning is chilly. now that the weather is finally getting a bit warmer, everything is puffing up in record time. like my zucchini, just last week they were tiny, barely bigger than my thumb, this week they are almost bursting at their seams!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ngQSRw7DveI/UBLd7Oz-cmI/AAAAAAAAJp8/yV_d03tFJ-I/s1600/1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="362" src="http://3.bp.blogspot.com/-ngQSRw7DveI/UBLd7Oz-cmI/AAAAAAAAJp8/yV_d03tFJ-I/s400/1.JPG" /></a></div><br />
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took out my late grandma's well seasoned cast iron pan and placed it in cold oven, then cranked the oven to 220C. rinsed my veggies (zucchini, kale (which grows like crazy), radishes (certain someone eats them as they are), chives, oregano)<br />
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quartered the zucchini and sliced each quarter, placed them on a hot pan with 1 tbsp canola oil (i didn't know until recently that canola oil is plain old rapeseed oil, but that that name isn't used because of what the first part of the name implies), and browned the slices for 2 mins. too long and you end up with zucchini mush, you don't want that, all the goodies, vitamins and such, will disappear. remove the slices from pan and keep aside.<br />
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next placed the roughly minced kale on the hot pan, added ½ dl water and steamed the kale just so, keeping it still bright green. again, too long and all the goodies go elsewhere. you won't believe how good the kale is, compared to the green things you get in the winter. and aren't i lucky, the deer nor rabbits have found them! yet...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XV7ak2b9C-M/UBLd8aic3pI/AAAAAAAAJqg/1i5rHjRwEOU/s1600/4.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="http://2.bp.blogspot.com/-XV7ak2b9C-M/UBLd8aic3pI/AAAAAAAAJqg/1i5rHjRwEOU/s400/4.JPG" /></a></div><br />
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took six eggs (organic) from the little grocery store <a href="http://fi-fi.facebook.com/ruokakauppatoivo">toivo</a>, and added a generous amount of minced herbs (chives, parsley, oregano) and mix well...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pu0fP6pubNU/UBLd88LBa-I/AAAAAAAAJqo/0T-AFMMaIwE/s1600/6.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="http://1.bp.blogspot.com/-pu0fP6pubNU/UBLd88LBa-I/AAAAAAAAJqo/0T-AFMMaIwE/s400/6.JPG" /></a></div><br />
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...took out the by-this-time very hot pan from the oven, first layered half of the zucchini on the pan, then all the kale, then sauteed red onion (red only for the fact that there was half of a big one left and i wanted to use it, 1 medium white minced is good replacement) (oh, forgot, i did sautee the onion until translucent, and it pays to drain the kale, otherwise you'll end up with soggy frittata.) <br />
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rest of the zucchini went on top...<br />
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...then poured in the egg-herbs mixture, and wiggled the pan in order to get the eggs to go everywhere. placed the pan back into the 220C oven for 25mins.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7gy9XieXPds/UBLeHGWL82I/AAAAAAAAJrU/kJ8umPSzcDw/s1600/9.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="http://4.bp.blogspot.com/-7gy9XieXPds/UBLeHGWL82I/AAAAAAAAJrU/kJ8umPSzcDw/s400/9.JPG" /></a></div><br />
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this makes a light lunch for 4, we had it warm with tomato. later in the day i had a piece straight from the fridge, equally tasty. i only added salt (maldon flakes) while eating, little salt goes a long way like that. however, i will admit that not using salt while cooking takes some getting used to. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JEzRxBIVcrQ/UBLeHu2_qdI/AAAAAAAAJrg/PD8OJqWrouc/s1600/10.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="346" width="400" src="http://2.bp.blogspot.com/-JEzRxBIVcrQ/UBLeHu2_qdI/AAAAAAAAJrg/PD8OJqWrouc/s400/10.JPG" /></a></div><br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com4tag:blogger.com,1999:blog-7035059416260235755.post-53196601672167630412012-07-26T13:29:00.000+03:002012-07-26T13:29:27.243+03:00rare night outoh boy, summer leave is gone, days are getting shorter, it seems nothing gets done and i'm generally feeling "quite not right". i'm trying to tell myself that "it's just life, get over it".<br />
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anyways, certain someone wanted to see this band perform and i had kindly agreed to go with him. it had been a glorious day (i was told, was working indoors) and the evening looked pretty decent at 7pm when we were walking past the helsinki cathedral towards kaisaniemi puisto where the band was playing.<br />
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did i just say decent? that cloud looked menacing, but not to worry, i had my umbrella with me.<br />
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"there will be security checks at the gate". great, had to give out my umbrella. luckily i had one of those disposable raincoats in my bag, pretty hard to cover two persons with it, though. we weren't that badly soaked...yes, it rained, on one occasion pretty heavily... <br />
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<a href="http://www.zztop.com/splash">no introductions needed</a>, i presume.<br />
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those guys started playing in <a href="http://en.wikipedia.org/wiki/ZZ_Top">1979</a>. i think they must have been growing out their beards ever since...<br />
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certain someone says they played well and precise, not like on some gigs he's watched on youtube. i think they were loud, but it was a ROCK concert, and maybe possibly i should have known that and brought ear-plugs.<br />
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the band was closing just before 10pm, and we headed home before the crowds. this ugly, boxy building is the annex to <a href="http://fi.wikipedia.org/wiki/Suomen_Kansallisteatteri">kansallisteatteri</a> (<a href="http://en.wikipedia.org/wiki/Finnish_National_Theatre">finnish national theatre</a>). the orinigal theatre was finished in 1902 and i wish the 1954 annex had been true to the style of architecture of the original. maybe that's just me.<br />
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on the right <a href="http://en.wikipedia.org/wiki/Helsinki_Central_railway_stationhttp://">helsinki central railway station</a>, on the left apartment buildings.<br />
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walking towards the car thru <a href="http://en.wikipedia.org/wiki/Kaisaniemi">kaisaniemi park</a> the setting sun was finding its way thru clouds and trees. by the way, do NOT go there after dark, unless, of course, you're very tired of life, seek extreme excitement, or you're martial arts expert. other than that, you might loose your last penny. <br />
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"some day I will ignore my doubts". no one knows who put it there, <a href="http://streetarthki.blogspot.fi/2012/06/someday-i-will-ignore-my-doubts.html">here's</a> better pictures.<br />
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the top of <a href="http://en.wikipedia.org/wiki/Helsinki_Cathedral">helsinki cathedral</a> was also basking in the setting sun...<br />
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...and made a reflection on the windows of the <a href="http://en.wikipedia.org/wiki/National_Library_of_Finland">national library of finland</a>.<br />
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driving home, pasila tv-tower against the pink sunset.<br />
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ps. while i've been sitting, editing, writing and whatnot, the dog has been in and out the house several times. i wish i could get it on tape, he rings the door bell, quite vigorously, if i don't go to the door fast enough. indoors he bores pretty quickly, if/when i ignore him, and wants to go out...only to ring the bell 15 mins later.<br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com6tag:blogger.com,1999:blog-7035059416260235755.post-57565691771315785952012-07-13T09:00:00.000+03:002012-07-26T13:46:23.439+03:00feltedthere are several art exhibitions in my hometown every summer, most notably always something felted, as at one time there were 3 felt "factories". they usually coincide the exhibitions for the same weeks and you get in to all of them with the same ticket.<br />
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first off, my apologies for the artisans and artists whose names i didn't get, or forgot. <br />
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first one is by tekla piispanen, joustaisinko? / should i bend?<br />
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the title is cupping (which is an old <a href="http://www.ncbi.nlm.nih.gov/pubmed/6126077">form of therapy</a>) <br />
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<a href="http://www.anjanhuovutus.net/4">anja suhonen</a>, ansaittu lepo / a deserved rest<br />
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anja suhonen, tahdon / i do<br />
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hannu leskinen-estola, koirankarvaviitta / cloak made of dog hair<br />
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dutch felting association felt kontakt, tiles<br />
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this particular caught my eye...<br />
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hats galore<br />
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shoulder bag<br />
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one example of wish you were here -collaboration where 16 artists from around europe studied finnish culture, tradition and nature by the means of felting and photography. <br />
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felting meets photography<br />
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local visual arts club koillisen hämeen kuvataideseura värinä puts up an exhibition every summer as well. this one is a detail of a larger piece called denim babies.<br />
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eila tiirinen, kaikki mitä tarvitset / all you need<br />
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local ceramics club has made these to be used in garden, scaring away pests<br />
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more info on finnish felting <a href="http://www.filtti.fi/">here</a>.<br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com4tag:blogger.com,1999:blog-7035059416260235755.post-79712286644090970832012-07-12T14:48:00.000+03:002012-07-12T16:55:23.174+03:00paz's strawberry salad & backyard chanterelle toasti got intrigued by <a href="http://www.thecookingadventuresofchefpaz.com/">chef paz's</a> post on <a href="http://www.thecookingadventuresofchefpaz.com/2012/06/21/strawberry-goat-cheese-arugula-salad/">strawberry goat cheese salad</a> a while back...not because i like goat cheese but because i liked the look of the salad. paz's got her idea from <a href="http://laylita.com/recipes/2012/02/28/strawberry-goat-cheese-arugula-salad/">laylita's recipes</a>...<br />
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i use a lot of onions in my cooking and never in the day had i done this before (trick from chef paz). soak the onions in cold water to take the bitter bite off, there's always a first and this trick worked. there is the distinct onion taste but the sharpness is gone. <br />
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olive oil and balsamic vinegar for the dressing.<br />
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<a href="http://castellocheeseusa.com/cheese/danish-camembert/">castello white cheese</a> (<a href="http://www.arlaingman.fi/tuotteet/juustot/castello-homejuustot/castello-white/">this link</a> in finnish), which i think in this case was rather camembert than brie, but they both are rather mild cheeses, so same difference, i guess. i just noticed that the castello <a href="http://www.houseofcastello.com/!#/Kitchen/">website</a> has a lot of cheesy recipes.<br />
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made a bed of arugula, added quartered strawberries, sliced onion, the cheese and roasted pinenuts (please, pay attention to them while roasting, they aren't really that good when burned, and they do burn quite easily...) and poured the dressing over. certain someone said this is a very handy salad as the dessert comes with it...meaning the berries, but he did say he liked it. i did, too. next time i might use balsamic glaze instead of balsamico for the sweetness...and a stronger cheese. thanks, paz for inspiration, this was tasty! <br />
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the other day certain someone had noticed there were some chanterelles in the back yard.<br />
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he picked them up...<br />
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...and i made them into a stew, i guess you'd call this. started by sauteeing 1 minced white onion on medium heat, once they were translucent i added the mushrooms and sauteed further until the juices from the mushrooms started to dry out.<br />
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then i added "some" cream (please let your conscience tell you how much) and let it simmer and reduce.<br />
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toasted some bread, buttered (gasp!) it and ladled the mushrooms on it, a sprinkling of maldon flakes...to die for.<br />
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after dinner the dog supervised certain someone fix his guitar.<br />
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</div>liisamarjahttp://www.blogger.com/profile/15403347064026830698noreply@blogger.com0