Ed eccoci arrivati ancora una volta al Sospirato Julafton, La Madre dell'Inverno e Culmine dell'Attesa.
Attesa di cosa?
I Regali che erano sul tavolo sono stati impacchettati, non prima d'esser stati preventivamente innaffiati dal Mezzovikingo (magari ne crescono di piú, o aumentano di volume, non si sa mai). Le Provviste per la stuga son state acquistate. L'Albero addobbato e le case riempite di una splendida collezione degli kitsch items of the moment.
The daily tasks are passed, and for a while 'we can enjoy the pampering in the calm of a Mezzovikingo stuga, ierisera reached after a quick trip through the snowy forests and crystal clear air at -26 degrees. The nearly full moon illuminated a sea completely frozen and indistiguibile from the mainland.
Now, missing only to fill the belly, and I know that that is so vulgar, because we're good and we can afford, and this makes us forget that mica is taken for granted.
precisely because in-laws soon, which will prepare more or less the same things that I described last year in this post here .
Julbord This is not the only, or Christmas table, which is painful given the chance to participate. Just like the rest of the continent, and perhaps elsewhere, many employers offer some 'Viaticum of Christmas to its employees, and we escaped this fate as well of us. A local custom is that restaurants and taverns Swedish prepare a buffet of traditional recipes , said Julbord , or choose the most representative components and bundle them into a single dish, said perlappunto Jultallrik ( Christmas plate ).
Since this year my colleagues and I have had the opportunity to dine with a Julbord in a restaurant that serves only traditional ingredients of Norrland, post here some pictures of what was there.
has run started with the inevitable cold dishes of fish, herring in sour (sill), smoked salmon or marinated local, local cheeses, including the inevitable Västerbottenost, outlined in sauces based mustard or fish eggs :
Department meats offered us a few little things po'inaspettate, oltre ai soliti salami e salametti e korvucce di alce e renna:
Ebbene sí, c'era anche la salsiccetta di Orso!
Il tutto da gustare con l'accompagnamento, ovviamente dolce, di alcune salsette, come una senape di Nordmaling o un gelée di Kråkbär (Empetrum Nigrum), bacca parente dell'Erica, comune in queste zone, e che io non sospettavo fosse edibile:
Or even these marmellatine cranberry (Lingon) and cinnamon, or Havtorn ( Hippophae rhamnoides), tree berries rich in vitamin C, and grows readily along the coasts of the Gulf of Bothnia:
Of course there were the usual hot dishes, the Janssons Frestelse which he had already described the virtues last year, the boring Prinskorv (pompous name for a sausage microscopic and unsalted), and köttbullar good, but on this occasion also traditional elk:
Finally, a bit 'of godis , and testimony that Pepparkakor really eat up with moldy cheese (also produced locally). While some have chosen the Julmust watering their dishes, I note that my head has a favorite drink with the so-called Julmumma, an alcoholic beverage, in this case based on beer, flavored with cardamom, or kardemumma.
With this, the dinner was over. And with that I finish this post, and hope to all those who passed here, as much wealth, not only for food or snow, but most of all happiness and tranquility.
But now I have to recover their arms and baggage, for the Blota wait, and Viking is impatient.
to God Jul på!
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