Yesterday's bbq and bonfire in the pine woods. After the group had made their way through rain and muddy forest paths, we sat down in the tent sipping warming coconut milk infused with ginger and turmeric. We served organic chickpea and cabbage burgers with tahini dressing, shredded carrot, mint and cabbage, topped off with sundried tomat&chili sauce, served in a fire roasted pocket bread.
All good! Many thanks to creative collaborator😁 @arnemh68
Some rain (a fair bit actually) wont stop Julianes Kokebok from hosting a bonfire and bbq in the Woods this evening. We have woolen blankets, candles and lanters, hot drinks on the thermoses and we bring along a big batch of freshly made organic chickpea and cabbage burgers. This evening's gathering is part of a three day visit from UIA's coastal research group. I am fortunate to deliver all their meals whilst they are here. Cooked from scratch, naturally. Green, of course. Organic and local where possible. #finnesikkedårligvær #vegetablelover
Highlights from the summer holiday. Good to reminisce about when wintery introspection slowly commence in some months.. Lazy mornings. Long breakfasts. Swimming endlessly, mornings ans evenings. Spending the whole sunny day on our nearby islands with good friends, relaxing and eating good food, once indulging in oven fresh pizza by the sea in the evening sun. Exploring Swedens beautiful South East coast with long white beaches, meeting grazing cows and sheep on the meadows on the way down to our favourite beach. Good food enjoyed, especially the barolo risotto in the glass dome in the @mellby_klockargard, framed with plants, overlooking the fields and the shore. And more. Now. Ready! Inspiration loaded. #summer#islandlife#bythesea#summerhighlights
The ugly, but tasty celeriac makes such good and super easy soup. Try roasting it and I promise it will provide a deep flavour full of character. Monday is soup day and will see me making roasted celeriac soup with harissa roasted chickpeas. Heres how to:
Bake the whole root in its own skin for 2 hrs, til soft and wrinkly (apprx 210C). In a pot, add 6 dl water and 2 stock cubes, 3 potatoes and one leek, using only the white part. Boil until tender. Add the peeled and cut celeriac, and blend until smooth. Add 2 dl cream, warm through and its ready to serve.
Top with harissa chickpeas (ovenbake 35 mins 200C with 2 tbs harissa, some salt and 2 tbs olive oil) For kids, try topping with dry roasted sunflower seeds, post dressed in soya sauce or top with some crunchy fried bacon bits. (Recommend roasting the celeriac the day before to save time) . . .
Why is change so hard? Challenging oneself to focus on what one can gain, as opposed to what one will lose. What would the world look like if we acted in accordance with the beliefs behind deep ecology?
The Deep ecology movements's first principle is that the living environment should be regarded as a whole, independent of its' use value for humanbeings. Taking a holistic view; On humans being part of the ecosystem, with our ability to both create and to destroy, then responsibility should follow.
A fundamental shift in politics and law is necessary, and some are leading the way, such as the UK barrister Polly Higgins` proposal for ecocide to be recognised as an international crime. Read more from the always wise, the brilliant Guardian journalist George Monbiot: https://www.theguardian.com/commentisfree/2019/mar/28/destruction-earth-crime-polly-higgins-ecocide-george-monbiot
Proud chicken parents! I never knew chickens were such sweet creatures. To me they used to seem so unpredictable and characterless. But after two days of slowly getting to know our group of eight lovely chicken ladies, some Italians and some prydhøns, I am totally in love. Much like people; Once you get to know each other, everyone's interesting and you start caring for them.
#worldpancakeday - Prøv pannekakeoppskriften min for superhelter! Ekstra proteiner fordi røra inneholder 2/3-deler kikertmel (og 1/3 Hvetemel).4 egg og 6,5 kopper væske. Se linken for fremgangsmåte. http://www.julianeskokebok.no/oppskrifter/0fkolnfv989in5aqvslqpzsubvoqjm-bc3xh-ekaez
Tove Jansson's "The Island" : "The mutating sea, the beach that rises and sinks and changes shape, everything that grows again in a new and surprising place, the way which the trees and shrubs withstand the storm, decay takes its natural course on everything one has built, and the pleasure of recognition and repetion. " Mesmerized at the text, the prose. -Just read" The Island" , written by the brilliant Tove Jansson. Read the whole text here: https://www.theparisreview.org/blog/2019/02/13/tove-janssons-the-island/ Beautifully translated by Hernan Diaz. Published in @parisreview
On our way home from the island school yesterday we fed the goats bunches of frozen green grass. After their escape some days earlier, where our daughter was chased around the school building, she has now befriended the goats again. The road. Sandøya. We have a relation. It is just like a dear friend. A friend you get to know better and deeper. #theroad#øyliv#øylivet#sandøyaåretrundt#goat#vestresandøya#tvedestrandsposten
Aubergine er i sesong. Og det er også tomater. Det er to ingredienser som sammen med Parmesan utgjør en match made in heaven. Aubergine er slettes ikke vanskelig. Følg bare min fremgangsmåte før du bruker den videre. (Bløtlegging er overhodet ikke nødvendig). Gi denne grønnsakenes Rolls Royce en sjanse. Den fortjener den. Gratinert aubergine eller melanzane alla parmigiana ligger etter mange års kjærlighetsforhold fremdeles høyt oppe på lista over retter jeg elsker. Gratengen er saftig, og på tross av de få og enkle ingrediensene, er den breddfull på smak. Perfekt om man vil invitere en kjøttelsker på på middag, og vise at grønnsaksbasert mat kan smake himmelsk og mette godt. Glem ikke brød, gjerne focaccia, til å moppe opp sausen. Vi drev en gang et gjestehus på øya, Maries Gjestehus, og da var dette en av våre populære signaturretter. Se bio for oppskrift🌱#melanzaneallaparmigiana#aubergine#vegetar#grønnmiddag #
On our friday menu was pizza bianco with chevre and caramelised fennel and onion marmelade. However when we went to harvest the fennel in our shared patch, we found it in full bloom. This summer's draught has taken its toll on the livelyhood of farmers, and for us mere hobby farmers, we experienced a tiny, tiny fraction of their vulnerability to changes in the weather. Large amounts of cauliflower and broccoli had to be thrown away. So what to do with flowering fennel seeds? They taste amazing, and will be the taste enhancing pizza sprinkle instead. Both mangold and zucchini withstood the hard summer and thrived, and so the large amounts we harvested continually inspire new dishes. The mangold also has its place on todays pizza bianco. Simply heated up with some garlic, fresh chili and a dash of green olive oil swirled in, before placing it alongside the chevre and my new favourite cheese; Østavind, resembling a young Parmesan. Wanna try? Link in bio:) #seasonal eating #floweringfennel#pizzabianco#mangold#roottoleaf#illustratedrecipe#linedrawing#fennikelblomst#økologisk#andelslandbruk#renmat
We all have a connection with the road on Sandøya. We walk, bike, ski or run, season depending. For the last 4 yrs this has been our eldest daughter's way to get to school. -A small island School with dedicated teachers who have enough time to see each invidual, and who teach with brilliance, creativity and compassion, thus providing them with a platform of security. Our School is also a meeting place, a bearer of many traditions and seasonal activities that is appreciated by children and adults alike. The road to School that they experience for their first 4 yrs of primary School have qualities we believe heighten our childrens Life quality. They meet familiar people along their way. They care for beetles they find, discover natural slides and spying huts, they pick flowers and find stone and stick treasures. It is the sense of freedom and adventure they have every Day. It is with immense gratitude I see her off these last weeks of small Island primary School, ripe for the bigger mainland School in Tvedestrand. It is also with uncertainty I look ahead. Our School, together with the other small schools in the municipality, are never safe. Centralising is on the agenda. Tvedestrand has qualities that could be built upon and I wonder why this value isnt seen, nor communicated: Small communities, small schools, afforable houses with gardens and proximity to both the sea and the woods, whilst at the same time retaining a reachable daily commute to the bigger seaside towns. #sandøyaåretrundt#tvedestrand#community#carfreecommute#bilfriøy#gøypåøy#sandøya
We had the crispiest and tastiest fish and chips dinner with our neighbour family last night. (super easy recipe for crispy batter further down). Just love it when the common weekday becomes a little more special by sharing dinner with friends. And cooking with my man is one of my ultimate pastimes, so happy I was! All the kids were playing around and fell exhausted into bed quite some hours later than the average thursday. Homemade fish and chips is so dead easy to make. It's the filleting and the frying that takes time... Recipe for batter that makes fluffy, crispy crust: - 200 g white flour - 1 ts baking powder - 3 crunched up crispy breads - salt and pepper - 3 dl sparkling water - 3 eggwhites Mix the dry ingredients, add the sparkling water and mix gently. Whisk eggwhites until almost stiff and carefully fold into the batter. Ready to go- It's frying time! I guess we had about 1,1 KGs of fish, caught locally by a fellow islander. We only eat fish now and then, and so much appreciate it when we do eat it. #fishandchips#homemadefishandchips#crispyfish #everydaylove#sandøyaåretrundt#spissørlandet#slowlife#hverdagsmat#gøypåøy#naboskap#livethelittlethings#illustratedlife#illustragram#localcaught#lifebythesea
-To Bokashi or not Bokashi? Living on an Island where our food compost is transported away, it seems crazy to buy soil from gardening centres and doing the heavy job of transporting the soil sacks to our home. Bokashi composting seems pretty straight forward and also importantly; smell less. Turning waste into super potent plant nurture does require more work than dumping the food waste in the bin outside though. #bokashi#bokashicomposting#lesswaste#sketch#illustratedlife
A young swan lives in one of the Sandøya gardens this winter. Too young to explore the world, but according to its' parents who left him: Old enough to survive on its' own. Not everyone agrees with the parents there, so everyday the young swan recieves bread. #wildlife #sandøyaåretrundt#svane#swan #sketch#natureillustration
Many times our lifestyle choice; living on a car free island is questioned: -It must be such hard work, walking and biking everywhere, all year round? -Don't you get bored? -It sounds stressful being dependant on a boat to get to the mainland? My answers to these three most commonly posed questions are something along the lines of: - It's about Movement. I love the fact that I get a lot of exercise 'for free'! I also so much enjoy these daily meetings on the road, meeting the other islanders; people and animals, as well as observing nature's change over the seasons. - I appreciate the tranquility. I love the sea and the unspoilt woodland. There are just under 200 people who live here permanently, and we have found our folks within the community. There are a lot of activities all year round. And importantly, we leave Sandøya. Go to work, visit friends and family, travel. We do stuff, like everybody else. But I guess less so. That in its' turn really makes me appreciate going to concerts and cafés, in general any other social/cultural activity. And now even small towns almost feel urban to me... -Driving our small boat in blizzard is no fun. However, it feels amazing coming home, experiencing our warm house and lighting the logfire. The limitations are my source of joy. It lies in the contrast.