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Crappy weather today, so I made Harira soup. A spicy, warming soup, one of my favourites. I can't make it hot on account of the mail order bride, but a big spoonfull of the new Pineapple Habanero hot sauce stirred into my portion...............................heaven!

Light fare today, a green salad with tomato and red onion, all fresh from the garden and some garlic/fresh Rosemary croutons. Spiced up with a bottle of Champagne. Mail order bride's birthday. Reaon for the light fare is, we stayed overnight yesterday at an old ferry inn. Seawards view from...

This is Denmark, folks. Not the US. Food wise it is like living in the middle ages. Dead pigs and spuds we do really fine, though. National dish, so to speak.

Nothing wrong with a dead pig. Long as I don't have to eat it, of course.

Had the leftover M&C today. To keep with the whole " spice things up" thing, I served it with sauerkraut. The acidity of that worked wonderfully as a counterpoint to the cheese.

I made Stikine's macaroni&cheese with Kimchi. Very good, really a great addition. We don't have many Koreans here so Kimchi is hard to find. Lots of Thai folks, but no Koreans. Add to that the fact that they like to add fish sauce and dead shrimp to it, and I was set on a hard task. Finally...

It has been unseamly hot hgere lately, and I have spent a week being sick as a dog. By product of the Leukemia, when I get sick, I get SICK!!! Finally got back on my feet yesterday. Today we opted for chocolate ice cream from a small local producer and corn on the cob. Weird and unhealthy...

I was planning on leftover stuffed peppers, but then my apprentice came by to use the lathe and brough a pound of freshly caught Boleteus edulis, Funghi di porcini, so I made fresh fettucini with a mushroom cream sauce, heavy on the mushrooms. Margot had dug up some beets, so also a Swiss Beet...

Sounds good. I'll wait til winter. Right now we eat potatoes fresh out of the ground. I dig them up, put them in a bucket with water and attack them with a toilet brush ( unused for it original purpose) on an electric drill for a couple of minutes and they are good to go.

I made a combination of the Austin and Stikine recipes, mainly because of lack of ingredients. Very good!!!!!! Since I harvest about 10 cukes a day right now, that recipe will be a daily thing here. The mail order bride said:" it is not very spicy!" then commenced to cough her lungs out, which...

Thanks. Will try it tomorrow.

Since my cucumbers are trying to take over the World( They march and chant at night, singing about invading Poland) I'd appreciate that cucumber salad recipe.

Far as I know, the Vikings didn't eat Ravioli. Unless they were doing a rape, burn and pillage in Italy, of course.

When I make pizza, I do it the way they do at the Amalfi coast in Italy, where pizza originated. Very thin dough and not a lot of topping. My favourite is thin sliced potatoes, French goat cheese and fresh rosemary. Usually I'll put sliced Kalamata olives on top, If I can't find any, I'll smear...

Gratineed Fennel, fried potatoes with herbs and a leafy green salad with cukes and tomatoes. Everything home grown. That was the first day this year, when we could pull that off. So satisfying, I swear it makes the food taste even better :)

A bag of chips and a locally grown IPA at the airport in Bergen, Norway. Gotta say, Norway is getting good with micro brews. Norwegian "beer" used to be like "Miller lite".

Recipe?

Strudel with mushrooms, kale and a weird tyrkish cheese, I found at my local tyrkish vegetable pusher's shop. Tulum peynir, a goat milk cheese that they sow up in a goat skin and hang up to mature. I've never come across it before, and being a cheese lover, I had to try it. Very good, both in...

I ran into a big patch of Bear garlic in the woods. Since we are getting a visit from the mail order brise's oldest son with grandkids and all next week and the Swiss go crazy for Bear garlic in spring, I picked a whole bunch and made Bear garlic pesto. Never tried it before, since I normally...

Gnocchi, asparagus, and Kale fried with garlig , lemon rind and juice. I usually make it with Spinach, but thought I'd try Kale. Rustic but good.