Rhubarb crumble?

It is rhubarb season!

Rhubarb season means all things rhubarb in my kitchen if I have my way. One of my favourite ways to have rhubarb is in a sort of crumble that is fast to make and delicious!

You will need:

Rhubarb, about 100-150g per person

Sugar, I prefer brown cane sugar 

oats

cream

Cut up your rhubarb and toss it with sugar in a pan for the oven. A note on the sugar: how you like your rhubarb is a very personal thing. I like it tangy, others like it sweet. You will need to add sugar according to taste. For a middle sweet version use half the weight of the rhubarb. Say you have 300g then you would use 150g sugar. I use less, about 100g. You can also use more, but wait till they are done cooking, so you know how sweet they are (this depends on the kind of rhubarb you have as well as the sugar) before you add more than half the weight's worth.

Now cook it at 200C for 8-12 min. You want the rhubarb to be somewhat al dente, soft, but keeping its shape. 

While the rhubarb is in the oven, you prepare the oats. I use a generous handful per person, toss it in a pan with sugar. You need enough sugar to slightly brown/caramelize the oats, but you don't want them drenched in it. Start with a little and add more until they are crisp and golden.  You need to stir it almost constantly, so you don't end up with a lump of caramel. 

When both the rhubarb and the oats are done you have to choices. Layer the two like you would a lasagna, either in small portions or a big bowl and

a) stick it in the fridge to cool and settle for an hour or two, then proceed to b.

or 

b) whip the cream, add it on top and enjoy!

Up next: Summer Sewing

I've been to more stores than I care to think about, hunting for a few new summer pieces since my wardrobe, if you exclude everything that is either so washed out it's hardly worth donating or threadbare, promising to rip at any moment now, is fairly empty and a girl has got to have something to wear in the heat. 

After a good many trials and tribulations I started to feel like the only way I was going to get something to wear that a) I could afford and b) Wouldn't burn my skin (yes, I'm looking at you petrol based fibres!) I would just have to bite the bullet and make it myself. 

I ended up in the small fabric shop in the town we live in and the owner is just so kind and helpful. I found a pattern I liked and that should be easy to make and some fabric that made my heart sing. I love dots and this pattern is just so random and perfectly organised at the same time. 

Now the fabric is being washed and I've just copied the pieces and with any luck I may be able to cut them this weekend and they will be done before my vacation begins. 

Are you doing any sewing at the moment?

Easter '14 was...

...plenty of time spent with our families enjoying the good weather.

... an abundance of farm fresh eggs.

... small tokens, hopefully conveying all the love we feel for people.

... hours upon hours spent in the green house, watching the grape vine bud and soaking up the sun.

... not to mention all the kitty time, naps and snuggles.

Flat dreams

One day we will live in a flat with more than one room and that day will be a glorious one. Here are some of the items that I dream about, but just don't have room for.

Source

This is a poster of our beloved island, made with the names of the towns. 

Source

This is my dream couch. My man's dream couch costs about 30.000DKK more than this one... 

Frankly, I just long for the day when our couch is only for sitting and napping, 

not for actual sleeping during the night. 

Source

The famous Lyngby vase in all its beauty. 

Unfortunatly, my man doesn't like it, so this one might stay a dream forever. 

Source

Children or no children, this sheep would be the perfect addition to our home. 

I would place it next to my wheel and knitting basket, for a full circle.

Is there something you would love to add to your home?

Study buddy

Study buddies, you either hate them or love them, right?!
I've been lucky with almost every single one I've ever had. They knew how to motivate me, when to work hard and when a little goofing off was in place.
But every now and then you run into someone, where you seriously question if they have your best at heart or even their best.
You know the kind of study buddy, who seems to always get in the way of you doing any real work...

Did you need this?

And the kind that somehow get you to do all the hard work for them...

You write, I nap, okay?! 

Oh well, I guess I had it coming, I have after all known this one for almost 16 years and it is always the same...

Knitting and learning

These days there is a lot of learning going on around here. We are nearing the middle of the semester and there is plenty to do and read on a daily basis. However, my dad's socks don't just make for great train knitting, they double as perfect break knitting. And on days where the motivation is lacking a little I read x and then get to knit x rounds as a reward - a system thet has proven very productive.

But school related learning is not the only learning that is happening. I had asked on a group for designers on Ravelry about a certain designing class on Craftsy - was it worth the money? Almost everybody said yes! So I decided to hold out for a sale and see if it was more within my budget then.
Out of the blue, an incredibly generous person contacted me, wanting to gift me the class. Can you believe how kind strangers can be?! I'm feeling blessed and have already gone through the first two lessons and learned a great deal. I can't wait to apply all this new knowledge to the design I'm working on.

And wouldn't you know it, my dad's socks make the perfect knitting for these lesson as well, so far at least. 

Leverpostej - Liver pâtés

People often say they don't like liver. I wholeheartedly believe that most of them just haven't tasted it preparred porperly. Almost every Danish child (and adults) love a good 'leverpostejsmad' (Liver pâté on rye bread). Naturally the ones you can buy holds nothing to the homemade kind. As I'm a huge fan of eating offal, I will share with you the recipe we use. 

You will need (for 2 pâtes): 

300g chopped pig's liver*

60g pig fat/lard

grated onions to taste (we use two whole onions, the recipe calls for 1tbsp)

1 egg white

2 dl cream

1/2 dl milk

1/4 tsp allspice

1/4 tbs marjoram

1 tsp salt

1/4 tbs pepper

2 forms

(I'm sorry but you'll have to look up the conversions yourself)

Turn your oven on at 200C and follow the steps below.

Grate the onions

separate the egg 

Add it to the liver and lard

Add the milk and cream

Add the seasoning

Mix it well

Pour the mixture into the form

You can freeze it at this point

Or bake it in a waterbath 

At 200C for 45-55 min. 

All done and ready to serve

Sourdough rye bread, pickled beets and liver pâtes,
all homemade makes for a perfect lunch.

*Do not use liver from cows. There are much better ways to eat those.

If you make this or know of other delicious ways to eat liver and other offal, then please leave a comment and let us all know.