It's a marshmallow world in the winter
When the snow comes to cover the ground
It's time for play, it's a whipped cream day
I wait for it the whole year 'round....
Monday, November 29, 2021
Friday, November 26, 2021
Monday, November 22, 2021
Potatiskorv: (more commonly known as värmlandskorv in Sweden) is a regional Swedish sausage from Värmland, made with ground pork, beef, onions and potatoes. Potatiskorv is traditionally served hot at Christmas in Värmland but often served hot or cold throughout the year. "Potatiskorv" is what this sausage is called in parts of Värmland. In most parts of Sweden, the word "potatiskorv" is unknown, while "värmlandskorv" is well known and sold commercially around Christmas throughout the country, for the benefit of people from Värmland. In the United States, "potatiskorv" (usually written "potatis korv") is the name that has stuck among people with Swedish roots. (SourceWikipedia)
In our area, it is not difficult to find Korv in the grocery stores, but like any traditional dish there are enough variations that you really have to make your own if you want to capture that taste as you remember it. Making Korv is something we only do once a year. That means there is still a little trepidation and dread before you get started because it is a big project and you don't want to mess it up. We wisely kept good notes which extend beyond the tweaked recipe to sensible instructions like which bowls to use for what and what to prep first. In fact steps one and two are:
- Do any dishes
- Take up the carpet
And then continues on to getting the casings prepped and how many cranks of the lever on the sausage stuffer gives the right amount of sausage for a quart freezer bag.
Monday, November 15, 2021
This is the third afternoon in a row in which it has snowed chunks.
Sort of pretty and peaceful...
I spent Saturday making Gramma's Molasses Cookies. These go really well with Glögg and since we are into our third batch of Glögg already it was high time I got going on these. It was also high time I got going on converting all these ingredients we have stockpiled into something edible
I spent yesterday making lasagna at a leisurely pace. First I make the meat sauce and let that simmer for awhile, and after that mess is cleaned up and the sauce is ready, I assemble the lasagnas. I always do two big pans at a time and now we have six months worth of lasagna in the freezer.
And today we ran errands and came home with a whole carload of new ingredients.
Wednesday, November 10, 2021
The gloominess that built up yesterday afternoon passed north of us and this morning dawned bright and clear. Again. I'm not complaining. It was ten degrees cooler than yesterday, but at 58 degrees and no breeze it was still shirt sleeve weather. No problem. I can find something to do. Even if it is just sitting outside looking at the bare trees.
Monday, November 8, 2021
Does anyone even know what time it is this week? I don't. And I don't care either. Last week I had a few morning appointments and actually had to make sure I was up and out of bed early. I don't have to be anywhere for at least the next six weeks. We record all of our favorite TV shows so we can watch them at anytime without commercials. We have no pets or livestock to complain about feeding times. So time is of little importance to me. Note to Self: Make sure never to schedule anything two or three weeks after a time change.
We have continued to enjoy nice weather most days. It is starting to feel like November in general but we have not been rushed with autumn chores. Yesterday and today were near 70 degrees so I puttered about and finished some winterization chores. I think I finally have everything done.
Tuesday, November 2, 2021
This morning was bright and sunny so I went out for awhile to rake beds, pull Nasturtium, sweep the garden shed etc. Even if it isn't an outside kind of day I can usually find something to work at. I still have some dahlias in the ground. In the end it began to plop snow and rain interchangeably. I came back inside but couldn't sit still. I had checked on my Violaceo di Verona cabbages and was suddenly, and inexplicably in the mood to make sauerkraut.