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| "take us to your leader!" |
muscari are called 'pearl lilies' in finnish. helmililja. i tried to get the white ones last spring but every shop was sold out. the blue ones are all right, we've always had them in the garden ever since i can remember, but what can i say... i just prefer white flowers. these are teeny tiny, too, and smell heavenly.
i'm extra pleased that i found these, because i seem to have managed to kill my paperwhites. who does that? they're the easiest thing to grow. the roots were fine and plentiful, but the bulbs had gotten all moldy and rotten. was it the pebbles i put on top of them? or just my luck?
breakfast today was also a disaster. the reason i hadn't bought the organic version of my turkish yogurt before was that it comes in a vat that weighs a kilo. the reason i won't be buying it ever again is that it's watery and tastes horrible. i don't get it. supposedly it's exactly the same stuff, only the cows have had a better life. my hunch is they've evened out the costs of organic farming by watering it down... it makes me not want to buy any of their yogurt ever again.
but i will. i'm addicted. only now i have a ton of digusting yogurt that turns my stomach and i don't know what to do with it... probably bake it into something. blueberry cobbler most likely. i can use some for the vanilla sauce as well. the better stuff only needs dried vanilla powder stirred in and you're good to go. this ick probably could use a boost from maple syrup. if it's awful, i still have a carton of caramel sauce in the fridge to save the day.
today i baked grain-free rolls. but i went a bit crazy with the recipe. basically it's grated cheese, finely ground almond, eggs and baking powder. i replaced half the almonds with hazelnuts, used wasabi cheese (!) and added parsley and paprika to the mix. they turned out perfect. i ♥ wasabi.
then there are these two crappy photos i want to share just because:
the rest is wedge potatoes and sweet potato chunks, with some red onions. thyme, rosemary and paprika powder sprinkled on top, and sea salt ground with freshly grated lemon peel (remember that porridge? this is where the rest of the zest went) for that extra something.
it sounds so exquisite written down, but this is about as basic as cooking gets. taking good ingredients and adding some complimentary flavour. i'm trying to remind myself it's not that demanding. back in the day, when i wasn't such a wreck yet, this is what my days revolved around. planning my meals, shopping for groceries, cooking up all kinds of amazing things to please my palate. i want her back. i want my health back. and food is the only true medicine there is.
then there's this... it's so dark and ominous i think it's funny. i made a bucket hat this morning. it still needs to be felted, obviously. this is my second try, the first one turned out fine but a bit too snug and flimsy. this time i used two strands of wool, in two shades of gray, to make it bigger and thicker. i'm tempted to felt it in a washing machine, but it's probably better to do it by hand, to get it the right size... although my first attempt with this yarn, a completely blind try from a japanese crochet pattern, tumbled into perfection all unsupervised.
the yarn i used is especially made for felting, it's called novita lampola. it's an undyed version of huopanen (=felty) and comes in four natural sheep colours, a very dark brown (ie black sheep) and three shades of gray. they're all named after traditional sheep names like piki and päkä.
i ♥ sheep, too.
