Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts

Thursday, January 8, 2015

An Amerikansk Thanksgiving in Sweden


We hosted our second American Thanksgiving in Sweden this year and it was met with great success. At first we figured we would limit the guest count to prevent excess chaos and maximize conversation but then we realized that Thanksgiving is meant to be chaotic, noisy and full of friends and family. We ended up with exactly what we aimed for.

In total, we had 14 guests and all of the children played well together. Calvin loved having new friends to play board games with and everyone enjoyed the food. All of our guests demanded an invitation for our next Thanksgiving and even offered to bring side dishes. The delicious food, wine and celebratory nature of Thanksgiving is a perfect lift out of the dreary and gray Swedish November and a wonderful way to welcome the Christmas season.

At one point, when everyone was chatting and digging into their turkey legs, I looked around and thought, "Now this is a Thanksgiving." It didn't matter that the language was Swedish and many people were unrelated, the essence of Thanksgiving was represented and we were able to recreate that warm homey feeling for our new friends.

Monday, March 25, 2013

Happy Waffle Day!


March 25th is Sweden's National Waffle Day (Våffeldagen)!  So fire up your waffle irons and indulge in a sweet or savory waffle today!  It represents the start of Spring for Sweden, though there is still a lot of snow on the ground...


Here is a link to a Swedish waffle recipe, of course, serve with ligonberries:
http://www.epicurious.com/recipes/member/views/SWEDISH-WAFFLES-50182977


When made on a Scandinavian heart-shaped waffle iron, cardamom "vafler" are truly an expression of love.
Cook Time: 20 minutes
Total Time: 20 minutes
Yield: 10 Cardamom Waffles

Ingredients:

2 eggs
1 1/2 cups milk
1 tsp. freshly ground cardamom
1/4 cup sugar
2 cups flour
1 tsp. baking powder
1/4 cup melted butte

Preparation
Whisk together eggs, milk, and cardamom. Stir in sugar, flour, and baking powder until batter is well-combined. Stir in melted butter. If possible, allow batter to cool in refrigerator for 1/2 hour.

Lightly grease heart-shaped waffle iron. Drop batter in heaping tablespoons on iron, spreading with a knife into every crevice. Close iron and bake.

Serve with lingonberry jam. Waffles can be frozen and reheated.

Saturday, March 9, 2013

Passport Update: A pasta/pizza tour through Rome


We knew this trip would include an excessive amount of calories, so when planning our trip to Rome, we adopted the mantra/mission, "Get fat and don't care."  This would prove handy to remind ourselves throughout the trip when the thought of eating yet another pizza would make me feel slightly guilty (and slightly ill).  No guilt!  We are here to get fat -- and get fat is exactly what we did.

We took a break from veganism for our trip since we knew avoiding eggs and dairy would be nearly impossible (we were right).  And we didn't want to miss out on all of the wonderful culinary delights Rome had to offer -- including their delicious pastries.  However, going off of our vegan lifestyle meant that I felt bloated and gross for 3 days.  It was a major switch to go from eating tons of veggies every day to eating nothing but

Tuesday, January 15, 2013

Summer Solstice vs. Winter Solstice – WHO YA GOT????


July

December 








vs






As we’ve mentioned, folks out here are much more aware of the seasons and of nature than we were used to from the States.  Now that we’ve experienced both, I figured it was a good time to figure out which one was better.  In the spirit of the NFL playoffs, I decided to break it down “game preview style” (bill simmons style, basically)

In case you aren’t familiar, up here in the northlands, the sun is a fickle mistress. In the summer, the sun rises at 3:31 and “sets” at 10:08pm (18h, 37m and 12s). Compare this to the winter, when the sun is only “up” from 8:44 to 2:48 – 6h, 4m and 44s.  And yes, “sets” and “up” are in quotations because neither one actually happens….

Now that you are familiar, on to the breakdown!

Preseason Expectations –   If you asked me a year ago, this would have been easy.  I was SUPER hyped for constant sunlight and thought that I would go into a severe depression in December.  We had a bunch of friends visit us in the summertime, but shockingly, not too many folks asked about our availability in the dead of winter.

Advantage - SUMMER

General Mood – The biggest holiday of the year here is the summer solstice in mid-June. It’s like 4th of July at home, except WAY more pagan – which is a good thing.  Everyone goes to their summer homes, grills out, takes their boats on the archipelago and drinks “snaps”.  Also, month long vacation starts in July, so everyone is in a pretty good mood.

The winter solstice would be super depressing if it wasn’t for Christmas (tangential rumor I heard is that this why the Church made Christmas right around Solstice – so that it would be a new beginning and the world came out of darkness).  Luckily, Christmas here is really great, so for the last month with the most darkness, people are distracted by all the pretty lights and good cheer.

This year we got lucky and it was already snowing a lot by Solstice, which made it a lot brighter.  If that wasn’t there though, it would have been REALLY dark and depressing. 

Due to the Christmas season, I am tempted to make this a draw – but Swedes become pretty reserved during this season, so I’m going to go with:

Advantage - SUMMER

Day-After Feeling – This might be the easiest one.  One June 22nd this year, I could almost feel the darkness enveloping me.  I knew it was going to get darker, and darker, and darker each day.  Really killed my “snaps” buzz. 

On the flip side, on Dec 22, I felt like it was noticeably brighter and that we had weathered the worst of the year.  Also, it was basically Christmas.

Advantage - WINTER


Sleep Schedule – Luckily Calvin is a great sleeper, because I was really nervous that he wouldn’t be able to sleep at all in constant daylight.  And it was really weird putting him down to sleep when we had 3+ hours of BRIGHT sunlight left in the day.  He did generally get up earlier than normal – 5 o’clock hour almost every day of my July vacation, rather than the normal 630-7ish. Lis had to resort to eyeshades at night, and we both became basically sleep-deprived a bit.

Winter is obviously fantastic for sleeping – you don’t need to worry about the sun waking you up for a solid 3-4 months.  So that’s a big win….

Advantage - WINTER

Uniqueness / Weirdness – The darkness is tough because it is so short, but it’s not THAT much shorter than what we dealt with growing up in the northeast. 

The summer though is NUTS.  It is completely odd to have it be twilight-ish coming back from the bars at 2am, or to have the sun wake you up at 5.  Definitely the more unique of the solstices.

Advantage - SUMMER

Tools Needed to Adapt

Summer – Night shades (making me feel like a pampered, rich elderly lady,  blackout curtains (sold in stores and do their best to block out the sun)

Winter – stars to put in your window (“Christmas” tradition that we are keeping up year round), candles (placed outside doors of stores or homes to welcome you inside), self tanning bulbs (we don’t have these, but lis does have a valentines gift coming up soon), vitamin D supplements (for Calvin, but if we siphon off a bit that’s not a bad thing right?)

Advantage – WINTER (Calvin LOOOOVES the star and would be upset if it lost)

Drinking Ability – This is the most difficult area to score.

On one hand, everyone knows that “day drinking” is always the best kind of party.  It’s usually done at a ballgame, tailgate, beach, bbq, etc.  Always a great time.  During summer solstice though, it’s 24 hr day drinking time!  As I alluded to before, even if you are walking your way back home in the late night / early morning (I did this once, but it makes me feel tough to keep bringing it up), its still daylight.  Your energy to keep rockin’ out is unmatched. 

On the flip side, having 20hrs of darkness means that you can ACTUALLY drink during the day and not feel like a degenerate.  Get home on Saturday and get the party started, it’s pitch black out! Granted, its 3pm, but STILL – it’s dark out.  Also, Lis and I had dinner reservations at 5pm one night when the Dwyers were in town to babysit.  Because it had been dark for 2 hours already, it didn’t even feel like it was “too early” for us to sit down.  So that’s nice.

Basically, this comes down to whether is more fun to party in the sunlight, or party during the day.  Not a distinction I’ve ever had to make before, but in this case, I have to go with…

Advantage:  SUMMER


Overall Winner -  So there you have it – by a score of 4-3, (based on my drinking preference evidently), the best solstice of the year is found in the SUMMER

Congratulations to the winning solstice, they truly deserve their victory.

Now to get ready for the Patriot and Falcons games this weekend!!!

Monday, January 7, 2013

Happy New Year! (Married-couple-with-a-kid-style)


Our New Year's Eve celebration once involved ballrooms, high heels and open bars. However, since Calvin's arrival and the onset of older age... Jon and I were looking forward to a really nice dinner - lobster and clams - and a opening a bottle of nice Viennese wine.  We thought we might watch a movie to stretch us closer to midnight, watch some fireworks on tv and turn in "early."  We were caught unawares when we started hearing random fireworks going off at random intervals outside our house starting at 4pm (aka complete darkness).  Looking out our back window, we caught glimpses of fireworks going off

Thursday, December 20, 2012

Swedish Christmas Traditions - what we've learned so far

God Jul och Ett Gott Nytt År!! Merry Christmas and a Happy New Year!

Sweden is a beautiful place for the Christmas season.  The snow reflects what (little) sunlight may be shining and everything seems so much brighter and lighter.  The change from dreary gray November to bright white December happened essentially overnight.  We have learned that Christmas in Sweden is not unlike Christmas in America in that people still like to decorate their houses with lights - maybe not quite the crazy displays on Candy Cane Lane because Swedes are a little more understated, but still lighting the street with white lights and candles in the windows.  There are Christmas trees up in the airport and the city streets are lined with snowflakes.  Every part of town seems to have their own Christmas tree (and they all judge one another's) and this year, at least, everything is covered in a few feet of white snow.
US Candy Cane Lane Christmas light craziness
Gamla Stan, Stockholm
St. Lucia


I mentioned St. Lucia in my earlier article but St. Lucia day, December 13, is a day of celebrating light and re-birth. It is a clear reference to life in the peasant communities of old: darkness and light, cold and warmth. Lucia is an ancient mythical figure with a role of a bearer of light in the dark Swedish winters.  The St. Lucia song goes something like this:

The night treads heavily
around yards and dwellings
In places unreached by sun,
the shadows brood
Into our dark house she comes,
bearing lighted candles,
Saint Lucia, Saint Lucia.


Like any good Swedish holiday, this one features 2 desserts -- ginger snaps and sweet, saffron buns (lussekatter) shaped like curled up cats with rasin eyes.  You enjoy them with glögg (the name of our blog) and/or coffee.

Tomte
Tomte and his warm risgryngröt
America has Santa Claus and Scandinavians have Tomte.  Back in the day (olden times), Sweden was entirely rural and every farm had their own tomte, gnome, dressed in grey, who guarded the farm.  He watched the family and made sure everyone did their job.  If the family was lazy, tomte would punish the farm with bad crops, weather, etc.  If you worked hard, the tomte would reward you with a good harvest.  Every year around Christmas time,

Monday, November 19, 2012

Thanksgiving Dinner -- American style with Swedish Ingredients...


Living here has required that we adjust almost everything we do in our daily lives.  While we have adjusted to those things, like not owning a car, relying on public transportation, barely understanding the language, and working with new currencies and METRIC conversions all of the time, we haven't yet tackled the major food-related holidays.

Thanksgiving is coming up very quickly (it snuck up on us) and we are celebrating on Thursday with a few Skype sessions with our family back home and preparing for our own feast on Saturday.  We know that some ingredients will be difficult, if not impossible, to find, but we are determined to make this Thanksgiving just as special as the others.

Thanksgiving isn't so much of a culinary challenge as it is like choreographing a large dance with potatoes, breads and meats.  The challenge lies in budgeting your freezer space, then oven space efficiently and putting in the right dishes at the right time so that the food hits the table simultaneously with all the right temperatures and textures.  My first Thanksgiving on my "own" was right after Jon and I got married and we had Dustin and cousin Mikey over to celebrate.  I slaved away in the kitchen from 5:30am until 2pm and thought I did a fantastic job.  After working my fingers to the bone, the table ended up looking fairly sparse with only a few side dishes and a dry turkey.  Wahh waaaah...
First Thanksgiving -- not quite the feast I had in my mind but decent for a first attempt
Oh how I wish my most difficult issue was a "food processor setting."  Now I realize that I was a grocery store-spoiled brat with half of my dishes already pre-made requiring "assembly" on the big Turkey-day.  Some women are awesome and make everything homemade.  They always make me feel slightly guilty on the inside for taking shortcuts whenever possible but not enough to make me stop.  I just acknowledge that they are more ambitious, talented and patient than I.

Sweden's grocery stores are like America's in the 1950s.  There are no pre-made products really.  Preparing a huge Thanksgiving meal and Christmas dinner within 5 weeks of one another is exhausting and something Swedes don't have to deal with on an annual basis. Stouffer's stuffing wouldn't be so popular if women everywhere in kitchens hadn't asked, "can't I just get a little break here?" during their Thanksgiving cooking, baking/slaving in the kitchen for 9 hours.  After scouring the grocery stores here, even the big behemoths down the street, I have resigned to make EVERYTHING from scratch and to forgo some Thanksgiving classics because they simply do not exist here.  This will be a new approach to Thanksgiving since I always utilized shortcuts in the past.  This new approach has the greatest potential for either complete failure or the most delicious Thanksgiving dinner I've ever created.


Here's what I need to make from scratch, which I've never done before:

  • Pie crusts -- crusts for apple, pumpkin and mud pies
    • Oreo pie crust -- will be crushing Ballerinakaka instead of Oreos -- hopefully a minor substitution
    • Apple and pumpkin crusts -- no lard or Crisco available so I will be using straight butter - yum!
  • Coffee ice cream -- WITHOUT an ice cream maker -- going old school.  (Oh and I'm sorry, but Sweden, what is wrong with this picture? Your population consumes 4 cups of coffee per person per day and you don't have coffee-flavored ice cream??  That's like Switzerland not having chocolate. Come on now!)
  • Hot fudge topping -- Move over Smuckers cause the Ferland recipe is going to be hot competition!
  • Whipped cream -- ok, I've made this before but even still.  It requires a lot of arm strength to whip by hand
  • Gravy -- since we can't find a turkey ANYWHERE, we are roasting 2 chickens and we have to make gravy on our own.  I found something called Naturligt smakrik, Brunsås (translated: naturally tasty gravy/brown sauce) is the closest thing to gravy that I can find.  No idea how it is going to taste though.
  • Pumpkin pie filling -- the cans of pumpkin pie filling are probably the most convenient thing ever. I know that some people hate them but honestly, I can't tell the difference between homemade and the ones from the can.  This year I'm going to cut a real pumpkin in half and bake it and puree it with the Magic Bullet our landlords left for us to use.  It's my only hope for pumpkin pie this Thanksgiving so fingers are crossed tightly!

Not buying you...
Not buying you either

This would save so much time
Here are the links to the recipes for our menu this year  -- we had to omit turkey and cranberry sauce because Sweden doesn't know that Americans in their country are dying for those two things this week:
And just in case it all falls to pieces, I'm putting 2 frozen pizzas in the freezer downstairs...