
Also, does anyone have any interesting ideas about seasoning carrots? Today, I made pasta for this week's lunch using the vegetables I had left over from last week- which meant carrots, pine nuts, garlic and a potato in pasta with a tomato pesto sauce (delicious, comes in a jar pre-made).
I was tempted to cook them with curry powder, because carrots are really good in curry, but since that seems like it would clash with tomato pesto, I just sauteed them with a little cayenne pepper. The result was just that the carrots were a little spicy. I was hoping for something more spectacular!
WORD OF THE DAY: Witchy
I love this word. I don't use it nearly enough, but this should be a word we use even when its not approaching Halloween time. It rhymes with twitchy, and witches really aren't so bad anymore these days. They just want some female-female bonding! Sorry, this does tie remotely to life, to my readings for my Women in Swedish culture and society but I don't care to explain.

I think about my position in this story all of the time, even though it has ceased to be an interesting topic for conversation with others people. I am aware that there is a house in Sweden where these people in these stories lived, and that with a small amount of effort I can find this house in Okelbo. Maybe I am too sentimental, easily impressed by ordinary things because they belonged to someone long ago or someone on another part of the world. I like the thought that there is a tangible connection between people and the things that are a part of their everyday lives - their hairbrush, their stool, their coffee cups - even after the people are long gone. It excites me to think that the ground I am walking or the water I am drinking was used by people who came before me. So there are a couple reasons why it is important that I go to Okelbo. I want to see the place, because I feel like places can have a kind of lingering impression or spirit of their past inhabitants, and I want to go there to hopefully understand better why I came to Sweden and what exactly I am searching for.

I'm glad you are having such an interesting time Higgins...I had to go back to your post a second time, so as to jog my memory why you closed with a picture of "adorable alien doggie"
ReplyDeleteI'm playing in more situations this year than last, it's pretty cool. The orchestra is doing a joint concert with the jazz band, including a visit from our old pal Dr. Jim "Sex Machine" Bovinette. BCS doesn't have to have surgery, which is good...and I'm the drummer for the Latin-American Ensemble...who knew? (grin)
see you soon...check my website for new loops
Brita - carrots and tarragon were made to go together. Carrots and ginger do well also. (But I wouldn't do terragon and ginger in the same dish).
ReplyDeleteCurry, YES. How about Carrots and Ethiopian Berbere sauce? I can't find any at Tulsa's African or Mediteranian Markets, but I can order it on internet. ...or carrots and brown sugar and butter...candied carrots......Enjoy decreasing your 'degrees-of-separation" between you and your ancestors when you suucceed in finding that house.....Diana .....(what's a 'profile' and how can I get one?
ReplyDeleteBrita,
ReplyDeleteYou might try using brown sugar, mustard and parsley on carrots (probably salt and pepper, too). Mom (your grandma) used to make a dish called "copper pennies" that was sliced carrots seasoned with those ingredients.
Meemo
Brita--Here is Gunnar's recipe for Mulligatawny soup----Chop 1 apple 1 onion and saute lightly in 1T butter.l "Add 1 tsp cinamon,2 tsp curry powder(more or less to taste)and cook with the apples and onion.Puree in a blender or force the mixture thru a sieve, adding some chicken broth from 1/2 liter of broth. Put all in a pot and add the rest of the broth, and the juice from a small can of asparagus spears. Dissolve 1 T cornstarch in a small am't of cold water the add to the pot to thicken the soup. Heat gently;, add asparagus and 1/2 - 3/4 C cream or half & half. If you have some cooked chicken pieces, (off the bone) add those too. This is really good! You can trust your Grandma---Good cooking!
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