Haha, I never get tired of this. Last week we went to our cabin again and some friends joined us. I’ve already told you about Zappa and his sock hat and this time it was the same procedure again when we entered the smaller road. He’s like “OPEN THE FREKKIN WINDOW NOOOOOW, HUMAN!” and tries to smash it with his wrinkly head if I won’t open right away.
First I showed our friends in the back seat what it’s like for him without the sock hat. They immediately understood the problem. Then I put the sock hat on and they were amazed and probably thought I’m the smartest crazy cat woman in the world.
Kalle filmed him (and sang a gangster song as well):
Soon (in two hours) we’re off to the cabin again! We’re going to celebrate midsummer – THE best holiday in my opinion. That and crayfish parties. Or all parties really as long as you get to sing schnaps songs and wear hats. But I especially like the Midsummer hats that are made of flowers, leaves and stuff. Even made one to Gucci last year.I always forget that this is supposed to be a blog about food and not about cats. Maybe I should post a midsummer recipe as well. Yup, I’ll do that. You know? The most popular dish we Swedes eat on midsummer (well on every holiday, because we eat the same stuff on all holidays) is the soused herring. Hell, that’s disgusting. I remember last midsummer when our guests arrived and brought lots of this shit and I almost puked in front of them by the thought of it. Now that’s a proper welcome, right? I don’t like herring at all any longer and I’ve told you the story before and you can read about it here (beware of disgusting stuff, like puke- and diarrhea disgusting).
If you should try herring, try this type. This I actually loved (but if you read the story you know why I don’t any longer).
Pickled herring with onion
- 1 hour + preparations and cooling
- 1 tin of herring fillets
- 0.5 dl vinegar
- 2.5 dl water
- 2 tsp pimento
- 2 bay leaves
- ½ dl sugar
- 1 onion
- 1 red onion
- ½ leek
Open the tin and drain the disgusting liquid stuff. Rinse the fillets and put it in a coffee carafe filled with water overnight.
Divide the herring into small pieces the following day and chop up all of the different onions.
Place everything except the herring (and the water) in the coffee carafe and pour the water into the brewer. Start the coffee maker. Let it coffee maker cook for about 30 minutes and then let it cool. Turn off the coffeemaker. Add the herring and pour everything into a fancy jar. It’s an old Swedish tradition as well that you should decorate the jar with some kind of balloon animal.