Keep calm and drink mead!

There I sat.. eating my liquorish, in the candle light, wearing my white dress and listening to Chopin. Blogging. Read the blog. And suddenly... I realised why my husband calls it "my serial killer music". Obviously I deleted that post faster than little children get black poop from a liquorish overdose!(spoiler: there is a slight chance I might just be an evil master mind...just saying)

that is NOT fries, that's what that is.

But I HAVE actually done other things too! There has been a lot of making of different sorts this week.  Right now I'm making mead for the second time ever in my life. The first time went way over my expectations! 

Mead is probably mostly associated with the Vikings in most parts of the world, but as a born and raised post-Viking I associate it with May-day celebrations and raisins (it's the only time I ever ate them..in the mead).

All I really had to go on was memories and a recipe from the internet. Here is my recipe if anyone wants to try it out: 

4 litres of water

500 grams of brown sugar

2 lemons

1/8 of a tea spoon of yeast

This is what I did: I measured up half the water and boiled it up, then I put in the sugar and stirred it in. I cut one lemon in half and squeezed the juice into it, then I cut the other lemon into slices and cut away the peal (all of it! the white stuff makes it bitter), then put the lemon slices in the pot. After that I measured up the rest of the water (cold) and poured it in and left it all to cool down for 2-6 hours. (Mead making is, for obvious reasons, not an exact science..) Last of all I put in the yeast. 

Now it will all be in a covered plastic bucket in my kitchen for 2-3 days. Then it's time to bottle it and put a few raisins in. It will all be ready to drink in about a week...ish.

Now every time I go in the kitchen I lift the tinfoil and smell it! It smells like the good parts of my childhood. Like spring and smoked fish and running in the long grass. Like my sister. Like braiding our blond hair and walking bare feet. It smells like Swedish. Like old dialect. But that's just me. Really it smells sweet and slightly stingy. I suppose it's the amount of yeast and time that makes it alcoholic or not..this one is not, it just bubbles a bit.

This, with some salty liquorish, will be the perfect late (late!) birthday gift to my sister..

But speaking of "not an exact science"! It seems there is more Viking blood in me than I thought.. This is how I cook soup:

http://www.youtube.com/watch?v=Ta3F0JBnEqY

50%  seagull. I shit you not.

..and bake bread...and make pasta sauce...and really any other food! just throw it all in there! And theen: 

http://www.youtube.com/watch?v=r4RsrD-kBvU

Having a happy invasion! Gonatt!