September 18, 2013

Laura, a dear old friend, was in town for a few hours and I got to meet their 4-month-old darling (love at first sight)! We had lunch at Goodpie Bakery's Galleria Keidas. (I love that they play music on vinyls!) Hot soup tastes even better when you're a little poorly. And their bread buffet! Their bread just might be the best in town.

September 16, 2013

People who bake you banana bread in an instant when you ask if they would make life wonderful. There's so much goodness and love around. (Also people who knit you socks are quite amazing!)

"A good story simply gets better with every new chapter."

September 8, 2013

The Green Kitchen Project, recipe no.7


(serves 2)

500g red berries (I used 300g strawberries and about 100g lingonberries and 100g redcurrants)
125ml water
13 medjool dates (I used 16 fresh dates, which were a bit smaller than medjools)
cream for serving

Bring the berries and water slowly to boil on low heat. Mash the dates with a fork until smooth and add to the pan. Simmer for about 10 minutes; the berries and dates should almost have dissolved. Take the pan off the heat and mix the soup with a hand blender. Pour the soup through a fine sieve so the seeds are strained using the back of a spoon to help the thick soup through. Let the soup cool in the fridge for a few hours. Serve with cream.

This is absolutely one of my favorites from The Green Kitchen! I suppose the traditional danish recipe they adapted this from is quite like the finnish cold berry soup (kiisseli). Dates work so well here; they create a wonderful balance with the tart berries, sweetening yet not tasting like there were dates at all (I really like dates but I don't like tasting them when they're used as a sweetener. In addition to sweetening they also give this soup a thickness that would traditionally come from using starch). This is genius! And delicious!

Soundtrack for the recipe: Lovin' Arms by The Wood Brothers

September 7, 2013

Grandma spent her life in the kitchen and now that she only has others cooking for her I love using some of her old kitchen utensils and carrying on the traditions; last weekend I made banana bread in a cake mold inherited from her with Green Kitchen Stories' recipe (the only sweeteners in this recipe are bananas and applesauce). And I discovered Rachel Khoo and her inspiring kitchen.

This weekend I started off with 13 hours of sleep and I continue slowly. I find it very intriguing to suddenly be absorbed in a new place and a new group of people. People and their stories and ways of doing things are so interesting! A new job takes so much of your energy though as everything is new. Learning it all (the routines, the new pace, the people) takes time and drains you but is also very rewarding. I came across a wonderful statement:

"Taking a step backward after taking a step forward is not a disaster, it's more like a cha-cha."