Bremen in May means asparagus. Every morning, my mom jumps on her bike and returns a little later with kilos of the stuff, right from the farm. We recently ate asparagus for a whole week, every day. This makes me relaxed enough for a candid report about my asparagus life at home in Bollebygd. (more…)
Posts Tagged ‘food freshness’
I wasn’t even planning to write again about Swedish vegetable freshness, but this is just too sweet.
I trust that my writings have made the big supermarket in the next village, the Bolle, world famous. It is actually a good shop, reasonably spacious, well-equipped and with a cheerful leadership that attracts cheerful employees. They also have a healthy approach to keeping the shop – as a whole – fresh and attractive.
The latest initiative was to spruce up the steamy vegetable vault with large color posters showing super-size photographs of veggies of various kinds. These are lined up along the ceiling above the goods themselves in an attractive recurring pattern. They must be intended to form an appetizing barrier when we, in despair, lift our gaze once again to the skies because we stumbled upon a bunch of bashed-up tomatoes, a mound of Jivaro cabbages, chestnut-brown celery stalks or some green moldy organic lemons. (more…)
Some friends had lovingly introduced us to Swedish surströmming (see this story). As a matter of returning a favor, we exposed them a little later to our experiments in Indonesian cooking. One of the recipes that I tried on one of these occasions was Bandeng bumbu ketjap, according to the Dutch-Indonesian Keijner cookbook (I have also posted here about this book).
Bandeng is Milkfish. I must admit that I do not know its taste. Everyone says that mackerel is a good substitute for Bandeng. On the other hand, it seems rather unlikely to me that mackerel works as a substitute for anything else than mackerel.
In any case, there was no Bandeng in Borås at the time, so I did take mackerel for this recipe. (more…)