from You Tube

 

   

 

 

 

 

 和一般的中国女人比，我算得上是一个会作甜点的人。然而和这里的挪威女人比，我只能算的上是喜欢做甜点的人。这里人人会做甜点，就如同中国家庭主妇都会炒菜一样，连我老板一个单身大老爷们也会烤巧克力蛋糕。我经常把我做好的甜点送给邻居尝，一般的评价都是好吃，不错，但是如果能得到美味并像别人推荐的评价，那真是十中不能有一二，而玫瑰饼就是这其中的一二。

 

 

我们这里有些路边会种有这样的玫瑰，大马士革玫瑰，也许？ 怒放的时候，不但花朵娇艳，而且甜香袭人欲破禅。我倒不是吃素的和尚，倒是把我的馋虫给钩起来了。花香有很多种，但是这玫瑰的香味我肯定是食物的香味，让我想起了昆明的玫瑰鲜花饼。于是我偷偷的在灰色地带采了一些。所谓灰色地带，就是不是明显的公路上或是别人家的院子里，而是位于马路和森林的交界处这样可以勉强算的上是森林的地方，至少这样我的良心好受一点。把采下来的玫瑰花花瓣浸在水里，摘除一些绿色的小虫子，然后稍微晾干。再找一个干净的瓶子，一层玫瑰花瓣一层糖腌起来，放在冰箱冷藏一星期左右就是玫瑰糖了。每天我都会打开瓶盖闻一闻这醉人的玫瑰香。

 

虽然我很想吃昆明的玫瑰鲜花饼，网上也有方子，只是一想起又是酥皮，又是油皮，还要用猪油，心里就发憷。幸好在网上找到了一个玫瑰饼的方子。方子里用的是玫瑰水，我换成了自己做的玫瑰糖。烤好一打开烤箱，整个屋子里都是这玫瑰饼的甜香味。

 

其实玫瑰水我也买了，可是脂粉味太浓，简直不能放在食物里，不然问起来就像玫瑰味儿的沐浴液或是香皂，和这玫瑰糖简直不能比。看来以后当作爽肤水用了。

 

 

这些天这儿天气好的简直不像话，一连三个星期都是大晴天，每天都是二十多度。我也终于把那年从新加坡带来的夏天的群衫轮着穿了一个遍，好在还穿的上，除了鞋。只可惜都是锦衣夜行，因为单位的同事大多都去休假了。我只好穿给李纯看，也算是女为悦己者容。

 

 

那天去夏天岛，正赶上退潮，岩礁上布满了海藻，海带，笠贝，还有籘壶。其中，海带肥肥大大的，很是诱人。这里也有中国人采海带吃的，我吃过一次，不知道是不是记忆力出了毛病，觉得和国内吃的海带不一样，有海腥味。婆婆在这里的时候，曾经在海边的沙滩上拾到过海带，蒸后凉拌着吃了，没有留下任何印象，味道想来一定很平淡。夏天岛远离人烟，海水非常的干净，想着这海带即使味道平淡，但绝不至于有毒。于是我就捞了满满一购物袋。还是因为洁净的缘故，收拾起来也很方便。只需要用清水漂净，剪去头和尾就可以了。

 

 

我把收拾好的海带先放在高压锅里稍微的压一会儿，刚上气就停火就好，然后放到风干机里，一夜之后，就成了干干的海带片了。

 

 

 

吃的时候用开水一发就好。可以凉拌，也可以用来炖骨头汤吃。昨天凉拌了一次，仿照凉拌木耳的方子。用两杯凉开水，加姜丝，葱丝，香菜杆，鲜红辣椒丝，三大勺米醋，适量盐，糖，所有调料拌匀，然后加入切成条状的海带，放入泡上五六个小时之后，就成了爽口的酸辣海带了。本来应该用鸡汤的，可惜没有熬，所以用了凉开水代替。

海带这东西，口感虽然好，但是除了含碘，其实没什么营养的。至于碘，正常人通过食用盐所摄入的碘已经足够了。所以偶尔吃吃海带作为调剂还是可以的，从实用的角度来说，还是不要多吃。想起以前初中高中住读，食堂里最常做的一道菜就是肉皮或是肥肉炖海带，和其他菜比起来，味道还算好的，所以常吃。如今我长得这么矮，除了遗传，也许和这海带还是有一点关系的。不过尽管如此，我并不讨厌吃它，甚至还怀念炖海带面面的味道呢。

 

 

前几天心情好，做了一回椰奶玉米糕。方子超级简单，简直可以称得上是一道零失败的甜点。

罐装玉米，400g

椰奶（coconut cream）， 400g

白糖，250g

蛋黄粉（custard powder）,250g

将所有的食材放在搅拌机里高速打匀。锅里放水500g烧开后转小火，将搅拌机里的玉米奶糊过滤，倒入烧开的水中，边倒边搅拌，不停的搅拌直至半凝固状，然后倒入方形容器中，放入冰箱冷藏室冷藏。几个小时之后，香腴幼滑的椰奶玉米糕就可以切块上桌了。不喜欢椰奶的可以将椰奶换成牛奶或是奶油，也很不错。

 

 

 

 

两只在沙滩上休息的驯鹿。

 

 

一只在舔自己脚的驯鹿。竟然还近距离的照到了它的生殖器，这就是传说中的鹿鞭吧。

 

 

好些当归，正好趁了我采当归的心愿。

 

 

我挖了一个巨型的当归。李纯说是千年老当归，我说不是，当归只有两年的生命，过后根就烂掉了，长成新的当归了。去年我采的当归由于没有晒干就收藏起来了，最后发霉了，很是心痛。今年买了风干机后这种惨剧就不会再发生了。

 

From: http://www.readwriteweb.com/archives/wearable_internet.php

 

 

 

 

我喜欢尝试没有尝过的食物，特别是异国他乡的。前几天在超市里看见有卖罐装板栗，法国产的。出于好奇，就买了一听。打开一尝，并不好吃。是煮熟的板栗泡在水里，水汲汲的，一点儿也没有板栗本身的干爽的味道。于是就被束之高阁。今天看见它，顿时临机一动，想着也许可以用来做饼干。碰巧冰箱里还有一盒Ricotta奶酪，于是我就约莫着自己搭配其他食材的比例。

黄油，150克，室温融化，

白糖，150克，

面粉，一杯（240毫升)，

Ricotta,一盒（２５０克），

罐装板栗，２５０克（净重），压成泥状，

泡打粉，一茶勺，

 

烤箱预热１８５度。

首先将融化的黄油和白糖一起打至发白，加入板栗泥，奶酪，过筛的面粉和泡打粉，搅拌成均匀的面团，这是面团很稀很软。用手拉起一小团，搓成小球，放在烤盘上，送入烤箱，烤至小饼发白稍微有些焦黄就好了。

 

 

饼干烤好后，一股儿香浓的板栗味道。可是我没有勇气尝一口，因为我作面点失败的次数太多了，尤其是自己调制的配方。再加上昨天作的西瓜酱完全失败后，我都开始怀疑人生了。李纯刚回来，还没有来得及歇口气就被我叫来尝饼干。他用手一捏，说怎么这么软，是不是没熟。我心里咯噔一下，很是紧张。谁想到他尝了一口，紧接着把剩下的全塞到嘴巴里去了，连说好吃好吃，是用什么做的阿。我心里的石头才落了地，我自己也尝了一块，是我吃到的最好吃的饼干之一。外面的皮焦焦酥酥的，里面软软嫩嫩的，是栗子泥，却不像栗子泥那样扎实，颤颤巍巍，似乎还有弹性。

 

喜欢吃板栗味道的人，试一下这个简单的配方，肯定不会失望的。

 

（李纯注：适合热着吃）

 

 

我和李纯已经结婚九周年了。我越来越爱他，还能为他着迷。我想，他对我的感觉也是一样的。

 

纪念日是昨天，庆祝活动却从星期五下午就开始了。我们去花店，准备买一盆栀子花，结果花店没货。接着我们去吃泰国菜，冬阴汤和泰式咖喱牛肉。刚尝第一口汤，柠檬草，柑橘叶，辣椒的味道一起在舌头上绽放，顿时让我想起我们俩在新加坡的最初的日子。热，喘不过气来，我们逛完宜家买了一盏台灯，然后过天桥到对面的食档吃冬阴汤。那时候两个人用一个人的钱，还要攒钱，日子真可以称得上是拮据。当我们说起这段日子的时候，李纯一点感觉都没有，我却如有小虫在咬我的心，小口小口的。不痛，然而有几缕尴尬，无可奈何。

 

昨天我们有三个计划可供选择。A,爬上本地最高峰。B，骑车环岛一周。C，开车去远处的一个湖边野游烧烤。早上起床，我身体有小恙，周期性的，于是我们选择了计划C. 一路上风和日丽，路上人很少。路边五里十里会专门宽出一块儿，供停车看风景之用。我们不赶路，也就走走停停。一会儿看见路边山上有好看的花儿朵儿，连忙说停车停车，车停下来的时候，已经是好几里之遥了。

 

好不容易来到我们计划中的湖边了。湖狭长形，中间好几个湖心岛。湖的这一面是桦树林，另一面却是高耸的石头山，山上还有去冬的残雪。这里已经是北纬70度了，然而有太阳的时候，夏天的感觉还是挺明显的。干热干热，白花花的太阳投射在树林间的野花上，蚊虫嗡嗡的飞。本来准备在湖边烧烤的，被这些蚊虫苍蝇弄得全无胃口，只好在湖边走了走，顺便拣了好些鹅卵石回家养花。湖边有好些度假别墅，有几个金发孩童穿着短裤比基尼在湖边的小船上捞鱼晒太阳。我是一看到小孩子就很着迷的人，会停下来看好久，特别是金发碧眼的洋娃娃。

 

 

 

回去的路上，我们弯到一个峡谷里，又顺着一条石头路进去好远。坐在车里，和坐在三轮车里一样，非常的颠簸。李纯十分心痛车胎，我却觉得这颠簸非常的舒服和过瘾，让我想起小时候坐在父亲的拖拉机里走在山路上的情形。我们在海边发现了成片的野葱，好些当归，云莓。最令人兴奋的是看见了蘑菇，虽然很少，但对于我来说，却如同上帝派来的天使一样。

 

靠近住家的路上，会有好些野生的鲁冰花，大概是风把种子从花园里带到路边的。自从来到这里，就对这样长在路边火炬一样直立，艳丽的花很注意，却从来没有想到这就是耳熟能详的鲁冰花，空自感叹了良久。

 

 

 

 

I got to know peach cobbler by chance when I randomly read a blog of foraging food at Seattle area. It interested me since now it is a peach season here, I mean, peaches in the supermarket are cheaper than before. I googled recipe for peach cobbler and found tons of them. Of course, I has chosen a easier one, as followed.

Ingredients

Cobbler filling:

• 8 fresh peaches ,peeled and sliced
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 tablespoon flour

Cobbler crust:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons brown sugar
• 4 tablespoons unsalted butter, cut into small pieces
• 2/3 cup milk
• 1 tablespoon brown sugar, for topping
• Whipped cream

Directions

Preheat the oven to 225 degrees C.

Place the sliced peaches in the backing dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream or ice cream.

 

I have baked peach cobbler twice in this week. Unlike banana cake or sponge cake, of which tastes differs each time, both peach cobblers are successful and exactly the taste I have expected. The peaches gave out a lot of juice, densed when heating, like a kind of syrup. When I took one piece of cobbler, it just melted in my mouth.

 

 

 

During summer time, forest, unfarmed land here in Tromsø are full of showy wild flowers, most of them are colored as yellow, pink, light indigo and white. I always pick some wildflowers on my way home and put them in a vase. When I have enough time and mood, I arrange flowers as kind of ikebana.

 

 

There is always a new world to explore even around where you live. There is an old house in front of  our houses. No ones lives there, so that its front,back,left and right yards are full of weeds higher than an adult. I have never been around that house since we moved here in March. Yesterday evening(we have midnight sun), I decided to have a look of the plants around the house when I thought there might be several gardening plants left by previous owners. Even with this thought, I was still surprised by several kinds of blossoming flowers which are obviously not wild. Among them are lily of the valley and Solomon's seal, which I have been looking for since I know it is a precious herbs and edible plants. I brought some of them home for decoration.

 

 

We bought a ceiling lamp for our dining area yesterday. It is a bright orange half ball. When it is lighted on, it likes the yolk of salted duck egg and gives gentle,warm orange light on our dishes, making food look more decilious. Chun teased me that there are similar red lamps at  food stands in China to allure customers. The organge lamp is also reflected in the window, in the framees with glass  on the wall, which looks exactly like sunset from the sea. 

 

I just found the kind of people, like me, who search edible plants and mushrooms and berries in the forest,  shellfish and fish and seaweed in the sea, are called foragers.

 

Yes, I am a forager in the far north.

 

I have growed some sweet basils in my office. They used to be placed at home and growed very slowly, each with two thin leaves in two weeks. I moved them to my office since the room temperature here is much higher than that of home. It was a smart decision. Now they grows much faster than before, especially after Signe dropped by my office. She saw my basils and told me that I should pinch the new leaves. I did so. Pinching really encourages new growth. I had harvested the basils twice and had them together instant italian food at the office. They were very delicious,with mouthwatering aromas .

 

The sweet basils always remind me of the Thai basils at the corner of the Real Estate building in NUS. There were a lot of plants at that corner, Thai basil, chinese allium, orchard without flowers. No one growed them for purpose, they were just there like plants in the forest. Rain watered them at times, so that they were not dried to death. I loved those plants and watered them some times. That corner was my secret garden and I have been there daily. Of course I have picked the spring allium to cook allium with eggs, and the Thai basil to cook shrimps with basil. They were genuine green food. I donot know if the plants are still alive today, I hope so.