Archive for November, 2007

Friday Fiddle Tune #4

Today’s fiddle tune is a polska I wrote as part of my final project in a music theory and composition course last spring. I wrote the melody on the piano, so it’s a little tricky on fiddle in the B part.



30 November 2007 at 23:57 Leave a comment

Bockens Återkomst (The Return of the Goat)

Yes, the Gävlebock is back, and he’s started posting on his blog.

Workers installed the goat at the Castle Square (Slottstorget) in Gävle today in preparation for the big opening-day ceremony on Sunday.

I’ve linked to the English version of the blog, but if you can you read Swedish, you might want to check out the Swedish version as well since there are some details that go missing in the translation — like the fact that the goats horns were a little mussed after his summer storage — or are contain amusing misspellings — such as the goat being “tiered” instead of “tired” after today’s intensive activities.

29 November 2007 at 22:04 Leave a comment

This May Be the Ultimate Food

What could be better than chocolate or bacon? How about chocolate AND bacon?

Vosges Chocolate has introduced Mo’s Bacon Bar — deep milk chocolate with applewood-smoked bacon and alder-smoked salt. They’d already sold me on the glories of chocolate, salt and smoke with their Barcelona Bar (deep milk chocolate, sea salt, hickory-smoked almonds), so there’s no question that I’ll have to try the new addition to their line.

A local gourmet shop sells Vosges products, so guess where I’m going after work tomorrow.

28 November 2007 at 21:32 1 comment

Fler Jättedjur (More Giant Animals)

What is it with Sweden and giant animals these days?

Not to be outdone by the goat-builders of Gävle, Swedes in Norsjö in Västerbotten province have decided to build world’s largest moose. (Yes, I know the article headline says “elk.” That’s “moose” to those of us who don’t speak British.)

You can read more about the plans for the moose at the project Web site. (I love the scale drawing that lets you compare a “real moose” and a “BIG moose!”)

Or, even better, check out the virtual video tour of the inside of the moose, which will feature a 350-seat concert hall, a restaurant and a state-of-the-art conference center. The best line from the video has to be, “Inside the mouth, between the teeth and the tonsils, you’ll find the reception and gift-shop.”

[Honestly, I swear I’ll stop posting about Sweden one of these days, but I just can’t help myself when I keep encountering stories like this.]

27 November 2007 at 22:53 1 comment

I’m Not the Only One

Evidently I’m not alone in loving library smell. CB I Hate Perfume has come out with a fragrance called “In the Library,” which the Web site describes as “Russian & Moroccan leather bindings, worn cloth and a hint of wood polish.”

In case you’re a fan of other unusual scents they also sell fragrances called “Burning Leaves,” “In the Summer Kitchen,” and “I Am a Dandelion.” I might just have to order “Memory of Kindness,” though, since it features one of my absolute favorite smells: tomato vine.

Via:’s holiday gift guide.

26 November 2007 at 20:28 2 comments

Kasha with Mushroom Paprikash

I’ve been having a kasha craving for a week or so now. It must be the change of season. Toasty, fluffy buckwheat is one of the best things I know to eat when the weather gets damp and cold.

I resurrected a dish I used to eat all the time when I lived in Washington, DC five years ago. This is the way my cravings work. I get hooked on a particular meal and then cook it until I’m tired of it. After a few years, I can start eating it again.

  • 1 cup stock, broth or water
  • 3 tablespoons butter or margarine
  • 1 egg white, whisked until just frothy
  • 1/2 cup kasha
  • 1 10-ounce box of button mushrooms (or a combination of various types of cultivated and wild mushrooms), washed, stemmed and sliced
  • 2 teaspoons paprika
  • 1/4 cup sour cream (low-fat is fine)
  • salt and pepper to taste
  1. Bring stock and 1 tablespoon of the butter to a boil in a small sauce pan.
  2. While the liquid is heating, stir egg white into dry kasha.
  3. Spread the grain in a medium non-stick skillet over medium high heat.
  4. Add kasha and toast until grains are dry and fragrant. Stir constantly to break up any clumps that form.
  5. Add boiling stock to skillet. Reduce heat to low. Cover and steam until liquid is absorbed and kasha is fluffy — about 7 – 10 minutes.
  6. While kasha steams, heat butter until foamy in a large skillet over medium high heat. Add mushrooms and sauté.
  7. When the mushrooms are almost cooked, stir in paprika and sauté a minute more. Stir in sour cream and reduce heat to low. Season with salt and pepper to taste.
  8. When kasha is steamed fluff with a fork and serve topped with the mushrooms.

Serves: 2 (or 1 with leftovers for the next day)

25 November 2007 at 20:03 Leave a comment

Bee Movie in My Bonnet

Am I the only one who’s bothered by the fact that Jerry Seinfeld voices the lead in Bee Movie?

It’s not that I have objections to Seinfeld, but aren’t worker bees female?

24 November 2007 at 23:53 1 comment

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