What’s in a name?

June 18, 2010 | Norway,Traveling

Way too much fun. This hair salon is called Hairy Mary.

Charming Marie

June 14, 2010 | Norway,Traveling,Twitter

A week or so ago, when I mentioned that it was time to start packing, Marie (of The Snake Charmers) said, “Pack me!” So I did. Here she at the base of Gjendemfjellet. Where do you want to go next, Marie? ;)

17

May 15, 2010 | Family

Photo by Sue Ranta

…

2 college degrees
1 park
1 judge
2 violins
1 photographer
2 forlover
10 Norwegians
30 people in all
1 vase
1 rose
6 cities
4 states
2 countries
5 fireplaces
2 spiral staircases
1 barn
3 motorcycles
1 minivan
1 dip with piranhas by the coral reef
2 sunburns in London
1 La Fête Nationale in France
1 hilarious rollercoaster ride
3 beautiful children
17 years of marriage
20 years of togetherness
Thousands of laughs
Some tears
Unlimited hugs
Never enough time

…

I totally stole this idea from Ilina over at Dirt & Noise.

…

Photo by Sue Ranta

…

Oh, how young and pretty we were. *sigh*

I removed my wedding dress from its sealed box two years ago on our 15th wedding anniversary. I could *almost* fit into it. I just needed a little exercise (or duct tape). I planned to rent a tuxedo, squeeze into my dress and have professional photographs taken. Then we moved to Iowa. I gained 40 pounds (and aged 10 years). So, yeah. Maybe in three years for our 20th. When we go back to Italy. I can lose that 40 pounds by then. I’m down 12 pounds since January, so that’s a start.

OK, but seriously.

I can’t remember where I found this, but I wrote it in a book I made for us 10 years ago.

Please take my hand
and walk with me a while.
We’ll talk of love beneath a tent of stars,
then journey through a life of golden days,
and I’ll be happy anywhere you are.

This is all I ask of life,
that our tomorrows be
as happy as the yesterdays
have been for you and me.

Just this I ask,
That every hour, each day, our lifetime through
will find you still in love with me,
as I will be with you.

To my husband: Thank you for showing me — every day — unconditional love, unqualified acceptance, true forgiveness, laughter, kindness, generosity and a beautiful human spirit. I’m so glad we found each other, oh, so many years ago. Happy anniversary.

Miscellaneous

February 26, 2010 | Stuff

I don’t get Wanda Sykes.

I’m surprised at how much I enjoy The Deep End.

Who wouldn’t want an Italian villa?

Best thing about watching OL figure skating? Scott Hamilton.

My kids think I’m cool because I once sat next to a real princess on a plane.

Food: Fish soup

January 13, 2010 | Food,Norway

Fiskesuppe

Ingredients
2 pounds (about 4 cups) fish (I use cod and salmon)
1 teaspoon salt
bottle of wine
2 tablespoon butter
2 cups carrots, finely sliced
2 cups leeks, finely sliced
2 tablespoon flour
4 1/2 cups broth from fish
1 1/2 cups crème fraîche (see recipe below)
2 cup shrimp
1 tablespoon fresh dill, minced
Salt
Pepper

Put fish in water and 1 teaspoon salt. Heat just
until boiling and remove from heat.

With a slotted spoon, remove the fish from the
water and cut into small pieces. (Check for
bones.)

Open a bottle of wine and pour
yourself a glass. (Mine was
strawberry wine from Florida.)

Remove fish residue from water with a small
strainer or spoon.

Melt 2 tablespoon butter in bottom of a pot.

Add carrots and leeks and warm through.

Sprinkle flour over vegetables, then add fish
broth. Heat to boiling.

Stir in crème fraîche.

Place fish in soup with slotted spoon. Heat to
boiling, then add shrimp and dill. Salt and
pepper to taste.

Vær så god! ~ Bon appétit! ~ Dig in!

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Crème fraîche
I made my own crème fraîche, thanks to Sharon Tyler Herbst’s Food Lover’s Companion. I changed the amounts to 1 1/2 cups whipping cream and 3 tablespoons buttermilk. Here’s what she said: “This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary fo crème fraîche can be obtained by adding buttermilk or sour cream. A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it’s so easy to make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It’s delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.”

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Without pictures

Fiskesuppe

Ingredients
2 pounds (about 4 cups) fish (I use cod and salmon)
1 teaspoon salt
2 tablespoon butter
2 cups carrots, finely sliced
2 cups leeks, finely sliced
2 tablespoon flour
4 1/2 cups broth from fish
1 1/2 cups crème fraîche
2 cup shrimp
1 tablespoon fresh dill, minced
Salt
Pepper

Put fish in water and 1 teaspoon salt. Heat just until boiling and remove from heat. Remove the fish with a slotted spoon from the water and cut into small pieces. (Check for bones.) Remove fish residue from water with a small strainer or spoon. Melt 2 tablespoon butter in bottom of a pot. Add carrots and leeks and warm through. Sprinkle flour over vegetables, then add fish broth. Heat to boiling. Stir in crème fraîche. Place fish in soup with slotted spoon. Heat to boiling, then add shrimp and dill. Salt and pepper to taste. Serves 4.

Crème fraîche
Combine 1 1/2 cups whipping cream and 3 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from eight to 24 hours or until very thick. Stir well before covering, and refrigerate up to 10 days. (Source: Food Lover’s Companion by Sharon Tyler Herbst, 1995.)

Drinking in the New Year over at Ilina’s

January 1, 2010 | 2010,BlogHer,Holidays,Norway

I got to meet Ilina in Chicago last summer. She’s always cooking up something tasty and tempting, and she celebrates 5:00 every Friday with a cocktail. And guess what? She let me kick off the new year with a guest post. Thanks, Ilina! Raising my glass and wishing you a happy New Year!