Winter 2021

It’s been Winter for a couple months now and I’m just getting around to writing this…so, that’s Winter in a nutshell. As I procrastinate going outside for the day, I wanted to share a new favorite seasonal drink recipe, and some photos of life in Norway. For tis’ still the season of embracing the slowdown, making warm and nourishing foods, and getting outside to worship the sun when it graces us with its presence.

IN THE KITCHEN

I tucked a bottle of Aquavit into our luggage this year when we flew from Oslo to Northern Michigan for the holidays to make this refreshing Aquavit cocktail for my family. I quickly realized one bottle wasn’t enough. The brightness of the lemons, spice of the caraway in the aquavit, and frothy texture has us continuing to make these well into the new year. Plus, they’re easy to make, once you’ve prepped the ingredients, but yet look impressive. Skål!

AQUAVIT SOUR:

Combine 2 shots of aquavit, 1 shot of lemon juice, and 1/2 shot of simple syrup in a cocktail shaker and shake without ice. Watch this helpful video for more on how to shake a cocktail.

Then add 1 egg white and ice to the shaker and shake vigorously for at least 15 seconds.

Strain the contents of the shaker into a pretty glass and garnish with rosemary, caraway, or whatever creative garnish you have on hand. Skål!

* To make the simple syrup take equal parts water and sugar and reduce over medium-low heat on the stovetop for about 30-45 minutes until it’s syrupy in consistency. This would also be a good time to experiment with infusing your simple syrup with different herbs or spices.

IN THE HOME

I’m thankful to have been partially self-employed with commissions of families, pets, cabins, and homes these past few months and so it was a goal of mine to also make time to work on my abstract pieces. In January I bought some blank canvases and set up my cozy spot on the floor next to the wood stove to paint. This new series of acrylic paintings are the result of that time and space to paint. They represent play and a sense of freedom in my process as reflected in the color palette, textures, and brushstrokes. They are available for sale in my online shop and ship anywhere in the world, from Norway. I hope you enjoy and they bring you a sense of warmth and calm!

IN NORWAY

Here a few pictures of the last month: Walking along the shores of Mjøsa, the largest freshwater lake in Norway, which is just a 30-minute drive from our house. There is a pretty sweet looking diving platform there that we need to make a point of using this Summer. And lastly, we saw the Northern Lights outside of our house! I had not seen them in Norway yet, so that was a treat. Thanks to our neighbor for texting us!

Fall 2021

The leaves are starting to change colors, the air is beginning to have that familiar crispness to it, and the school children are riding by on their bikes on the way to school. It’s September and I can’t help but become nostalgic for fall traditions from my childhood growing up in Michigan. From the smell of walking into the house after school to find my Mom harvesting and preserving apples, corn, or plums. To the sound of fallen leaves underfoot as I jump into a big pile of leaves. I love when seasons change and in particular, the coziness of the harvest season. Here are a few creative Fall things to celebrate as we usher in the Autumnal Equinox on September 22nd, marking the official arrival of Fall. 🍂

In the garden + kitchen

Karelian Borscht from Food52.com

comforting & nourishing

I made this Ukrainian beet soup with beets and carrots from the garden after a persistent cold and it was just what the doctor ordered. I followed the above recipe on Food52 loosely, substituting red table wine for the red wine vinegar and skipping the sausage. The finished product was warm, earthy, a little sweet, and deliciously creamy with some sour cream on top. The recipe made a generous weeks-worth of soup for two, so we added some portions to the freezer to pull out when we don’t feel like cooking this winter. Håper det smaker:)

BONUS! If you have a garden or, can get beet and carrot tops you can make a tasty pesto using the leftover tops from the borscht recipe above.

Beet & Carrot Top Pesto:

in a food processor combine:

beet and/or carrot tops
1 garlic clove
2 tbsp. pine nuts (if you have them)
a small handful of grated hard cheese (parmigiano, pecorino, whatever you have)
a squeeze of lemon
a generous amount of olive oil (use the amount needed to blend the pesto into a smooth consistency, then add a little more because it should have a little layer of olive oil on top)
salt

I used the pesto as the sauce for a shrimp & corn penne pasta dish. Take care to gently fold in the pesto once everything is cooked and off of the heat so as to maintain that beautiful, bright green color of the pesto.