Direktlänk till inlägg 19 juni 2016


Av EvaLena Hallgren - 19 juni 2016 08:50

Finally, we woke up to a morning without rain, still not sunny, but at least it isn't raining. The same curlew sitting on the same heap of dirt calling out to her babies (she has 3) they are very shy so the only pictures Mom managed to get is through the window of Lucy.



Yesterday's all-day rain had us sitting in Lucy me napping and Mom painting on the rocks she picked at the beginning of our trip. Not sure Mom was all that inspired since the cat didn't turn out very good.



In the evening, Mom's cousin invited friends for supper and boy what a smelly supper it was 




Fermented fish is an old staple in European cuisines. The oldest archeological findings of fish fermentation are 9200 years old and from the south of today's Sweden. More recent examples are the ancient Greeks and Romans that made a sauce from fermented fish called garum and Worcestershire sauce also has a fermented fish ingredient...........did you guys know that ?
One explanation of the origins of this method of preservation is that it began long ago when brining food was quite expensive owing to the cost of salt. The fish are marinated in a strong brine solution that draws out the blood, which is replaced by a weaker brine, and the fermentation is done in barrels prior to canning.
Half a year to a year later gasses have built up sufficiently for the once flat tops of the cylindrical tins to bulge into a more rounded shape. These unusual containers of "surströmming" can be found today in supermarkets all over Sweden. Don't worry about Mom serving this at her next party because certain airlines have banned the tins on their flights, considering the pressurized containers to be potentially dangerous Species of Haloanaerobium bacteria are responsible for the in-can ripening. These bacteria produce carbon dioxide and a number of compounds that account for the unique pungent, rotten-egg, rancid butter, and vinegary odor
As long ago as the 17th century, "surströmming" was supplied as army rations in the 30 Years' war. Swedish  soldiers who did not come from the area where this was a staple food, as well as foreign conscripts, refused to eat it, and who could blame them ? from what I'm smelling it would be ok to roll in it, not to eat.....................on this statement Mom sarcastically said "you eat poop" so I had to correct her and let her know "it's meatballs". 

The canning procedure, introduced in the 19th century, enabled the product to be marketed in shops and stored at home, whereas at one time the final stage would have been storage in large wooden barrels and smaller, one-liter kegs. Canning also enabled the product to be marketed farther south in Sweden to homesick northern Swedes and to southern Swedes as a curiosity and party food, serving as a background to schnapps as other spicy herring preparations do.


To eat this fish, the make it like an open sandwich, potatoes, butter,red onion, sour cream, tomato, dill,

and the cleaned fish. I think all the extra stuff is to kill the taste of the rotten fish..........don't be ridiculous Mom says. I stayed under the table, since begging for this stuff was out of the question. Couldn't believe all the yumm yumm sounds they made though ???



I don't know what the plans are for today, maybe if we're lucky the weather gods will give us a sunny day so we can spend the days outdoors. 

Yesterday Mom got a phone call about an awesome surprise, somebody is on their way here to visit us............she's not telling who, it'll be a surprise she says............come on that's not fair tell me.........nope she says, you know the saying "curiosity killed the dog", that's NOT how it goes I'm not buying it...........


all is well

miss you all





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