I need my espresso with frothed milk in the mornings. After porridge. Over the years I’ve had several different kinds of frothers. There are the battery operated ones and the ones you operate by hand. Finding a manual one small enough for just one cup, or two, is also a challenge. In shops these tend to come in a practical 0,9 litre size. Fine for a family but a big cup for one person.
The battery operated ones make a great froth as long as there’s enough power in the batteries. As the batteries get tired so does the froth. You have to find the right recycling place for batteries. In the end the frothers just die on you even if the batteries are fresh. And the dead gadget is electric waste and, again, you need to find the right recycling place.
I tried to use re-chargeable batteries but the ones I had were just teeny weeny bit too fat so that didn’t work.
I had been washing windows all day. The pollen season was over and the chap checking and mending the cladding and making a lot of dust had moved to the next building. I had also been making sourdough bread, now resting and proving in the fridge. I got lazy about my evening meal.
I came across this recipe for porridge. With a twist. Cooked in white wine.
This, my friends, is what the perfect springwinter day looks like. Not a cloud in sight, temperature somewhere well below freezing, zillions of little diamonds on the snow. They are elusive, very difficult to catch on film. Well, ”film”. The cold period has now been long enough for the sea to have frozen properly, thick enough to carry walkers and skiiers safely.
The second hand on my watch had become loose. It was moving around under the glass and every once in a while got stuck with the hour and minute hands and stopped the passage of time completely. I like to support local businesses, so I first went to a watch shop not far from here. That guy sells Expensive Designer Watches and apparently was very busy. He recommended a clocksmiths’ workshop on Hämeentie. He said I could get my watch fixed for 10-20 euros over there, best value for my money, he said.
I finished a book last night and wondered where the closest library was. Oh yes, the old main library on Rikhardinkatu. This beautiful building was originally built as a public library in 1881, the first one in the Nordic countries in a specifically designed building, and has always been a library. In the 1920’s an extra floor and a wing were added. It’s an absolutely delightful place with old shelves and furniture and nooks and hush quiet atmosphere. Wonderful for browsing and making discoveries. They say it has been haunted; the restless souls were asked to move on about three years ago.
These past two days have been glorious. A few degrees below zero (Centigrade), brilliant sunshine, just a little wind. Yesterday loads of people out walking, long queues in cafés. Many places are closed – I guess that’s only fair, they need their holidays like the rest of us. One of the buildings in Eiranranta (rather posh and terribly expensive) built about ten years ago is covered in scaffolding. Water damage. What ever happened to quality control??
Today I decided to look for artistic inspiration at the Cable Factory, a multifunctional cultural centre. There is a sales exhibition of graphic art and sculptures, an annual event. There is a similar event for painters earlier in the year. I prefer this one. Much of what is in the painters’ event disappoints me. Much of what’s in the printmakers’ and sculptors’ event delights me.
It’s a nice walking distance away and I fortified myself with coffee and cake at the local gas station. The people who run the place are celebrating their eighth year here. Good chocolate cake, actually.
There was some interesting stencilling on the way.
That pancake pan was the most delightful sculpture. It's a old Skeppshult pan with bronze pancakes by Mika Heinonen, called Kesäilta, Summer Evening. 1300 euro, in case you're interested.
Was I inspired? Yep. Ideas are churning in my head.
I had some gift shopping to do so I went for a stroll. It’s cloudy, the temperature’s about +3C and you could drink that air!
I ended up in a book store, as I tend to. Well, several book stores. One of them was the much criticized Academic Bookstore. Once The Bookstore in Helsinki, one of the leading book stores in Europe, it has lost one floor of books and one floor of stationary etc. The number of languages in the selection has been cut and the magazines section is about the same as the in the kiosk around the corner. Slight exaggeration there, but the whole area taken over by Starbucks used to be for magazines. It used to be the magazine lover’s candy store. It used to be the book lover’s candy store. All these changes because it was sold to a Swedish book publisher and for a while had a director who didn’t come from the book world.
However – dare I even say this – now that the layout is different, now that is a strange place, I see books and authors I didn’t pay attention to earlier. I was listening to a conversation between a client and salesperson. There’s no denying his expertise and deep knowledge of things literary.
The Academic Bookstore may no longer be The Bookstore we grew up with. But it’s still a book store.
The sewage of the condo I live in is undergoing renovations. The pipes are being lined with something, so it’s a fairly quick procedure. Nothing needs to be ripped out or installed. Still, I’m not allowed to use any drains for three weeks. The closest toilet and showers are either five floors up or five floors down, out, and then into the next building. No cooking facilities available. I mentioned this to a friend of mine last summer, and she said I could stay in their apartment. Thank you, Friend!
Sauerkraut, I love sauerkraut! Choucroute braisée à l’alsacienne (Julia Child, Louisette Berthole & Simone Beck) is quietly bubbling in the oven. This is the first time I make it with my very own self-made sauerkraut. The ones in shops are too mild for me. I want more tartness in my sauerkraut.
Last summer I happened to overhear that someone was organizing a course in fermentation. Immediately I booked myself a place. It was quite a large course, middle aged women and young men. The teacher was a retired professor of microbiology who has been fermenting for decades. He is in this because he feels he needs to be friends with bacteria, he’s not that interested in the health aspect.
The course was very liberating. You read recipes and you’re being told to use or not to use a particular kind of cabbage, a particular kind of salt, to filter (!) your water and what else. Ok, there may be areas where you have to be particular with the water you’re using, but up here unfiltered tap water is fine. When preparing your sauerkraut, just make sure the things you are using a clean. Just basic clean. No need to sterilize anything – after all, the point to fermenting is activating bacteria, not getting rid of them.
I'm Piisa and I will be sharing with you my thoughts on this and that, maybe even on whatever.