Tag Archives: cooking

A Visit from Thy and Vice Versa

Friday, August 30, I was visited by two friends from Thy. I served something simple and something that was at the top in my freezer – venison from roe deer. I remember having shot it with my own rifle in the winter season of 2012. Very delicious. It was accompanied by crispy bacon, scalloped potatoes and cold lager.

Most days I don’t really need a dishwasher, but it’s a really nice invention, when you have people over for dinner, and you want to spend time with them rather than stand in the kitchen. If you remember to open it while the dishes etc. are still quite hot, they’ll even get dry without your intervention. The view on Saturday morning:


Saturday I visited my parents and brother in Thy, as my father turned 54. We celebrated his birthday by taking the ferry to Feggesund and eating lots and lots of eel at Feggesund Færgekro. The eel were accompanied by potatoes, parsley sauce, Porse Guld (beer) and Rød Aalborg (schnapps). We often joke that the only good thing about the small island Mors is the view of Thy, and in fact the view is not something to complain about:


On Sunday, my father and I got up at 3:45 in the morning and went hunting for geese and ducks together with three other hunters. My father’s plan was to let me and the other guys have the best chances, as he lives closer to the hunting grounds and can go there any other day. The geese hadn’t heard his plan though, so they flew mostly over him, enabling him to shoot three of them. I helped pluck their feathers and got two of them with me home in return. In the following picture I’m trying to hold the geese up high, but they are actually quite heavy.


The weekend was concluded by a few hours of extremely serious work, where a colleague and I were on site at Netic performing a planned upgrade of MySQL from version 5.1 to 5.6 on a very important database cluster.


A sign of life in a busy period

I’m quite busy for the time being, which is why I haven’t posted for the past eleven days. Real estate trading, friends visiting and many active projects at work are the topics that have demanded my attention. Not something to complain about, to put it in the typical, cup-half-empty Northern Jutland style 🙂

Regarding real estate trading, I’m in the process of buying a house. That includes getting the paperwork right, taking out a mortgage and vacating my current, rented apartment. It’s a big, big thing. At the moment, everything is on track. I have done my homework, and I will continue to do so. I’m very much looking forward to having my own place. It will probably be easier to grasp, when I’m past this uncertain phase. Three years of savings will be converted to bricks and I will be in debt for the next 15 years. I have never been in debt for more than a few consecutive months, so that’s another new experience. Also, I will be driving to work. For the past three years and a half, I’ve lived 1–1.5 km from work and used my bike or walked. My Aygo will probably be happy to drive more often.

More details will follow in a later post 😛

Let me share a few pictures… First, look at the view I had on Wednesday, June 19, when I was hunting for roe bucks with my dad:


I didn’t see or shoot a buck, but I saw a doe twice (that’s a female).

On Saturday, June 22, I cooked roe deer venison with bacon and new potatoes for two visiting friends:

20130622-roe-deer-venison-with-bacon-1   20130622-roe-deer-venison-with-bacon-2

20130622-roe-deer-venison-with-bacon-3   20130622-new-potatoes-with-peel

It was very delicious.

Last night I assembled my new grill, which I hope to inaugurate soon:


I should have looked around the store for a smaller starter 🙂

… or for a bigger grill, as some people would probably say 😛

Smoke detectors and kitchen lighting

I have been looking at real estate for a few weeks, just for fun, but for the time being I have decided that it is much more sensible to move properly into my current home. To be honest, I have been living at Damstræde 108 for approx 13 months without proper lighting in my kitchen. That ended today when I put up two smoke detectors and two lamps. One of my favorite tools is my rotary hammer – it drills through hard concrete like it was butter. You actually have to be careful not to cause too much damage.


Update, 2013-03-16 19:45:00 GMT+1:

I celebrated the new lighting in my kitchen by pot roasting two ducks. As far as I remember, I have shot at least one of them myself. Packed in one bag, they were one of the oldest items in my freezer, so their time had come. They are probably teals – my mother have labelled them wild ducks and they are far too small to be mallards. They were quite delicious 🙂



For some reason, King Winter has returned, even though today is March 16. The snow is beautiful and brings a cozy atmosphere, but I very much look forward to summer weather.

Oatmeal porridge version 2

My latest recipe for oatmeal porridge – the one that I’m deeming perfect for the time being. It consists of water, rolled oats, linseed and salt.

  1. Start your electric kettle with 0,5 L of spring water (or tap water, if your area has good tap water).
  2. Grind ten grams of linseed in a mortar.
  3. Put 60 grams of rolled oats, the ten grams of freshly ground linseed and a half teaspoon of salt in a soup plate.
  4. Pour approx 375 grams of the boiled water over the other ingredients, put the plate on a trivet and place a flat plate on top of it.
  5. Wait for approx ten minutes.
  6. Remove the flat plate and stir the dish thoroughly with a spoon (pick a teaspoon, as it will prolong the time it will take to eat the dish).
  7. Add 50 grams of cold water and stir some more.
  8. Add 20 grams of rolled oats and stir some more.
  9. The dish is ready!

You don’t have to wait for it to cool down, which is an advantage a busy morning.

              Weight  Energy  Protein  Carbs    Fat   Fiber
               (g)    (kcal)    (g)     (g)     (g)    (g)

Water          425       0.0    0.0      0.0    0.0    0.0
Rolled oats     80     292.8   10.4     54.4    5.2    8.0
Linseed         10      48.4    2.5      3.6    3.1    1.8

Total          515     341.2   12.9     58.0    8.3    9.8
Energy dist.                   14.4%    60.3%  25.3%
Per 100 g               66.3    2.5     11.3    1.6

The dish is low in protein, so remember to add a protein-rich component on the side, e.g. tuna in water, skyr, low-fat cottage cheese or eggs.

My previous version of the dish is from May and it’s available here.

Sometimes I use almonds instead of linseed, but I rarely have almonds in my kitchen, as I cannot keep my hands off them between meals… 🙂

Bone with a hole

Today I’ve made the dish ossobuco, which is Italian for “bone with a hole”. It was my first attempt ever at ossobuco, and I think it was a succes.

It was a simple version, where I used additional carrots and leeks rather than making gremolata, risotto or mashed potatoes. It simmered for three hours, which made the meat and the bone separate. It would have been a prettier dish, if the veal shanks were still complete… Nonetheless, I have rarely eaten so tender and tasty meat.

The picture below shows the shanks the moment after they have been browned – a delicious sight!

Back on track

After a few weeks of sin, both food and training wise, my clothes are starting to tighten up a little. It’s time to get back on track.

The first step is healthy food. Tonight I’m cooking a spicy stew with veal, onions, garlic, tomato (paste and chopped), peppers, mushrooms, broccoli and beans. The spices are chili, cumin, ginger, cinnamon, oregano, freshly ground pepper and salt. I have made approx 5.5 liters, so I hope it ends up tasting good. I only know for sure tomorrow, as the spices need a day or so to affect the stew. Second/third/fourth day stew is always the best.

I have discovered, of course via Facebook, that Arnold Schwarzenegger has started blogging about weight training and fitness in general. His fitness blog isn’t an entirely new thing, but it seems the blog has become somewhat more alive in 2012, and especially in June and July. The posts I’ve read so far have been interesting and I look forward to many more.

While I have been writing this post, frequently walking back and forth between the stove in my kitchen and the laptop in my living room, the stew has become ready for a night in the refrigerator:

mmm oatmeal

My recipe for a fantastic bowl of oatmeal – the breakfast of champions:

  1. Pour 600-700 mL of water into an electric kettle and turn it on.
  2. Put 100 g of finely rolled oatmeal and a 1/3 teaspoon of salt onto a relatively large deep plate.
  3. Put a trivet under the plate and have a water- and heat-proof cover ready.
  4. Pour 550-650 mL of the boiling water over the oats and place the cover on the plate, such that steam doesn’t escape.
  5. Wait for 20 minutes. Take a shower or make some coffee.
  6. Remove the cover and stir gently for two minutes.

I usually enjoy it with cottage cheese, yoghurt or milk (all of which next to, not added to). If you’re out of dairy products, a can of tuna can do the trick…

You can put cinnamon or nuts on the top.