Calendar’s end

poinsettia1 We’re getting close to turning a new leaf again and I haven’t been talking much lately because I had a feeling everybody was making busy for the holidays and gearing their minds towards elves, reindeer, cookies and eggnogg. I hope you had some time to actually relax as well, not just dashing from one meal to the next with crowds of noisy relatives and cranky kids.   😉

No rush at the cottage, I’ve been weaving my towels, just finished the last one of the batch yesterday, so I better get cracking with the band also. I had a full blown cold last week, the first one I can remember for years and years; I guess it had to happen at some point. Ginger and elderberry tonic for the win! We had to do some xmas shopping with the rest, because everything is closed for 3 days, but luckily it wasn’t too crowded and I got to pick up my sewing machine from service too. I feel horrible and exhausted if I eat too much, especially the endless combinations of fat, white carbs and sugar, it’s murder on my system. Love the taste, but it’s just not worth it, so we’ve been scaling down more and more each year.

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I’m not intending for this to become a cooking blog, but I thought I’d share a few recipes I’ve stumbled across lately, to show my appreciation that other people blog about delicious food and well, to share with those of you who like food.

Also, it’s a way for me to remember the links and not lose them among my bookmarks 😉

Chive blossom dressing

Almond meal glutenfree crackers

My absolute favourite for old bananas – it’s in Danish but perhaps you can do a Google translate thingy on it? Add cinnamon or cocoa, oatmeal (they get a bit soggy the day after), glutenfree flour, lots of things work. They may end up a little flatter, but the spicyness of the brown sugar (muscovado?) is awesome.

Kale and strawberries. Now, this sounds lovely, but when are the two ever in season together??!

Massage your kale

I’ve managed to grow a few things in the garden this year, this time I’m starting out slow with a few things instead of trying to plant a whole field of clay at once. So I may in fact become more cooking oriented as time passes. I’d love to study herblore, both for food and medicinal purposes. But that will be in another lifetime or my head will explode.

And finally, I got a lovely recipe for paleo bread at a family gathering on Sunday:

  • 500 g assorted nuts, seeds or gluten free muesli
  • 5 eggs
  • 1 dl oil
  • 2 tsp. salt

Grind nuts as finely or coarsely as you like, perhaps roast them first. Add the rest, bake in bread mold for one hour at 160° C. Tastes good fresh or toasted. And I bet you can add herbs or other spices too. Nigella on top perhaps?

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