and then there was colour II

I admit that it was mostly blue, but blue means blue skies and blue sea. It was only one week, but I think that now I have enough colour to get me through winter. But then again, I could always go for another glass of fresh pomegrante juice.


and then there was colour I

Just a pinch of colour is all I need to get through the Swedish winter. And, also, some blue sky. And maybe a few glasses of fresh pomegranate juice.

oda Tel Aviv!


one night in copenhagen

Flights tend to be cheaper out of Copenhagen than out of Goteborg.
It gives me a nice excuse to see friends and to spend far too much money on coffee.


layers of breakfast

If I was as good at dressing in layers as I am at eating in layers, perhaps I would have not caught a cold. However, just because my diet has been reduced to raw garlic, ginger and honey, does not mean that I can't reminisce about recent delicious breakfasts (that I hope to repeat soon).

Apple-Quinoa Parfait

inspired by vanilla & lace and tasty kitchen


1 apple, chopped
1 tbsp. butter
dried cranberries
1 tbsp. brown sugar, or maple syrup
a pinch of salt
zest of half an organic orange
1/4 cup dry Quinoa (I used red)
1/2 cup water, milk, or apple juice
1 cup Greek yogurt

Melt butter in heavy frying pan over medium-low heat. Add apple, dried cranberries, brown sugar or maple syrup, cinnamon, nutmeg and salt. Cook until apples are soft and caramelized. Mix quinoa with cinnamon, a pinch of nutmeg, orange zest and salt. Cook in water, milk, or apple juice. Once both quinoa and apples are cooked, let cool slightly. Mix Greek yogurt with honey. Layer yogurt, apples and quinoa into two glasses. Top with cinnamon and honey.



on time

Soon I will be scribbling packing lists (sandals for Israel and snow boots for Germany), returning library books last minute, and hoping that I put my passport in an easy to find place. But for now I rather think about Saint Lucia, the economy of secrets, and the Oktoberfest sky.


back to pickles

In a few weeks I will be celebrating a very merry German Christmas. And such a German Christmas implies long car rides on the Autobahn, as well as road-side snacks. Years ago, I discovered road-side pickles somewhere in Thuringia. Now it is hard to imagine long car rides without them.

Before moving to Sweden, I made my first batch of fresh-pickles. A few ingredients plus ten days in the fridge, and I think maybe, just maybe they were even tastier than German road-side pickles. However, airport regulations discouraged me from packing any in my bag.

Spicy Dill Pickles

inspired by the l.c.b.o. food and drink magazine, summer 2010


a dozen pickling cucumbers, about 3-4 inches
8 cups cold water
1/2 cup pickling salt (or very coarse salt)

fresh dill
black pepper
red pepper flakes
mustard seeds
2 1/2 cups water
2 cups white vinegar

Rinse cucumbers. Cut off both ends. Place in a large bowl or bucket, cover with salt and water. Weigh down the cucumbers with a heavy plate and leave for 12-24 hours. Rinse off the salt with several changes of water. Mix 2 1/2 cups of water with 2 cups of white vinegar. Mix together spices. Pack cucumbers into several sterilized jars. In each jar add garlic cloves, a branch of fresh dill, 2 tsp of spice mix and enough vinegar to cover the cucumbers. Refrigerate for 10 days before serving. These are very crunchy pickles and can be stored in the fridge for about a month.


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