Birds, wild animals and food and reflections on Cities (Planet Earth II)

I have been reflecting on the tendency of nature to get used to getting their food from humans. Specifically, I am thinking about the birds that sit on our balcony railing each morning, waiting for us to enter the kitchen. They ‘sense’ when we get up in the morning (don’t ask me how); I’m not sure when they arrive. I do know that they sit out there and wait, occasionally cocking their heads to see if we have entered the kitchen. They make their presence known—and that they are waiting for their daily sunflower seed handouts. I have fed them throughout the winter months, but now that spring is here, most of the birds have disappeared. I assume that they understand that they can now find food on their own. But there is one pigeon who still shows up each morning—the lone bird waiting for his ration of seeds. I am still feeding him, while wondering at the same time how long he will continue to come to us for food. Because some animals and birds get used to the handouts and perhaps no longer feel the need to find their own food. I don’t know how old this bird is, but perhaps he is older and simply tired of trying to find food on his own each day. If that is the case, I will continue to give him food. Because I know that one day he may not come back, and it could be because he has become sick or has died. I hope it will be because he has decided to not depend on us for food anymore, at least not until next winter. I do know that it would be so easy to train him, to tame him. Perhaps one day I will try to do that—when I have the time to do so and the time to follow up. I have a friend at work, an older man from Eritrea, who has done just that, with many pigeons. He told me recently that he wants to write a book about how to train pigeons, because he wants his children to carry on his work after he is gone.

One of David Attenborough’s Planet Earth II episodes, Cities, dealt with the topic of how wild animals and birds have adjusted to city life, because food is plentiful and they don’t have to spend hours scrounging for a meal. There are the hyenas in Ethiopia, who enter the city of Harar each night to receive meat from the butcher shops and city dwellers who are not afraid of them. Those were amazing scenes, but also scary ones to witness. There are the leopards in Mumbai, India who hunt the pigs and small animals on the city outskirts and in the parks by night, where humans walk. There are the monkeys in Singapore that steal fruit and vegetables from the city produce markets. There are the peregrine falcons in New York City who feed on the numerous city pigeons. And so on. Many of these animals and birds are not afraid of humans or the masses of humans in cities, and that is a good thing from the standpoint of their getting more than enough food to eat. It is a bad thing for us if some of the carnivores decide to add humans to their menu. In any case, it is interesting to observe the wild animal and bird world (from the safety of our living room couches) and to marvel at how well they adapt to the growth/expansion of cities and to the loss of their natural habitats. That is not always a good thing. I would prefer that wild creatures remain in the wild, for their sakes and for ours, but mostly theirs.

American embassy employees try Norwegian Christmas food

Ok, so the reactions were probably staged, but the video is amusing, as are the comments afterward. Some Norwegian Christmas food is an acquired taste, and varies according to what part of the country you live in. The Christmas food I've tried and liked the best is pork ribs and meat-cakes (ribbe og medisterkaker) and cured lamb (pinnekjøtt). I've tried lutefisk and rakfisk but they are not favorites although I will eat them if served. I doubt that I will eat a sheep's head (smalahove) any time soon.

July 4th celebration in Frogner Park

The American Coordinating Council of Norway (ACCN, http://accn.no/#sthash.Ex6JoZol.dpbs) sponsors an American Independence Day celebration each year in Oslo’s Frogner Park. This year was the 30^th annual such celebration, and my husband and I were there to check it out on July 4^th. The celebration last for about five hours, enough time to enjoy the festivities, eat some food, listen to music, and check out the different exhibitions. We’ve been there once before, about fifteen years ago, together with my American friend Liza and her daughter Inger. At that time, we walked around, checking out the different exhibits and stands, but opted for grilling our own hotdogs and hamburgers rather than buying any food at the different food stands. This year, we bought some great burgers at one of the burger stands advertising chili burgers and Santa Fe burgers; they were excellent. There were long lines for most of the food stands—burgers, barbecued ribs, chili dogs, pancakes and the like. Ben & Jerry’s was there as well, as was The Nighthawk Diner (Oslo’s American-style diner that I wrote a post about back in June 2010). There were also two really good bands that played during the afternoon—Moving Day and Project BrundleFly. We also checked out the Classic American Cars exhibition; there were some incredibly beautiful classic cars that both my husband and I enjoyed looking at (Jean, check out the black Trans Am). I took a lot of photos and am including some of them here. A cheerleading exhibition by the Viqueens, as well as a watermelon eating contest, pony riding for the kids, and several raffles, were also on the agenda for the day. In other words, there was plenty to do, see and eat—something for everyone. I have to admit that when I first attended this celebration fifteen years ago, I had a different feeling about it then than I do now. At that time, I took my American heritage more for granted and was perhaps a bit blasé about it all. Now, there is a much more visceral response to what I value and love about being American, and I was very in tune with most of what was going on around me. I wonder if that has to do with my getting older (am I getting more nostalgic for all things American), or if I simply appreciate my country more, for all the little things that are part of my culture, that make life enjoyable and fun. Whatever the reason, I find that such experiences remind me of some of the enjoyable times in my childhood—when my family would attend the July 4^th fireworks celebration in Tarrytown. We would get to the Washington Irving junior high school bleachers early in the evening in order to get seats and listen to the band play all the patriotic marches until it got dark enough for the fireworks to begin. 

I really enjoyed being in Frogner Park this year; it was a gorgeous day in Oslo—sunny and warm—and it was just pleasant to sit on the grass, listening to music and watching the people mill about. The only thing I missed was fireworks, but that would be difficult to offer, since it would mean hanging around until 11pm or so (about the time it starts to get dark in Oslo during the summer months). Check out the photos below, and you’ll get an idea of what a lovely day it was and of how many people attended the celebration. And of course, how gorgeous some of the classic American cars really are. I fell in love with one of them—Chrysler’s The New Yorker. Is that so surprising?

Trans Am

Chrysler's The New Yorker

Christmas potpourri

So many wonderful fragrances and colors at Christmas time, starting with the wonderful evergreen fragrance that emanates from the Christmas tree. Every time you walk through the front door, the first smell you smell is the Christmas tree. This year there were several new ornaments that joined the ornament fold, and they were a welcome sight on the tree.

And then there are the Christmas flowers--amaryllises and poinsettias--so beautiful to look at as they grow and flower during December. This year our three amaryllises had three different colors, white, red, and white with red stripes.

My indoor orange tree produced over sixty small oranges this year; the tree 'casts' the oranges to the floor when they are ripe, quite funny to witness and to listen to when sitting in our living room, as you can hear them rolling along the floor before they hit a piece of furniture. These small fragrant oranges find their way into the smoothies we make each morning.

And as far as fragrances go, I have to mention the Christmas food--especially the smell of boneless pork ribs rolled in and roasted together with garlic, fennel seed, rosemary, sage and thyme that we ate for dinner on Christmas Day, served together with a potpourri of vegetables (eggplant, squash cherry tomatoes, and potatoes). The pork tasted as good as it smelled while roasting in the oven.

Also made duck with orange sauce for Christmas Eve, served together with asparagus, broccoli and orange pieces; it too was very good and very colorful.

Other dinners have included boiled cod one evening, and elk steak another evening, and we're not done yet--my husband will be making salted sheep ribs for New Year's Eve. We've eaten some good cakes and desserts as well--Italian panettone, homemade gingerbread cookies, and orange mousse, among others.

Always a special time of year--Christmas with its food, desserts, trees, ornaments, decorations and flowers. We prepare for it, we enjoy its coming, and we accept its passing, because it moves us into a new year with fresh expectations and challenges. The Christmas season is about honoring our individual traditions (in our home, both American and Norwegian), our family heritage, home and family, our faith, as well as about visits with friends, and having the time to enjoy and to truly appreciate them all.

Tilslørte bondepiker (Veiled peasant girls)—a classic Norwegian dessert

I made this dessert for the first time last night after living in Norway for over twenty years. I guess I’ve never made it before because most of the time I’ve ordered it for dessert when we’ve gone out to eat. We seldom eat dessert on a daily basis. In any case, this dessert is incredibly simple to make, you can’t make any mistakes with it, and it tastes wonderful. I don’t know where the name for the dessert comes from—perhaps the layering of the crumble and the whipped cream over the applesauce—‘veiled’ applesauce? It kind of makes sense. In any case, try it and enjoy….. I've translated the recipe from a website called MatPrat (FoodTalk). And if you want to see what the finished dessert looks like, here is a photo: http://www.matprat.no/artikler/tilslorte-bondepiker/

Ingredients

3 apples 

6 tablespoons sugar 

¼ cup water 

2 tablespoons butter 

6 tablespoons plain bread crumbs to make the crumble

1 teaspoon ground cinnamon 

1 ¼ cups cups heavy cream for whipping

·         Peel and cut apples into cubes, remove the core.

·         Put apple cubes in a pan with four tablespoons of sugar and all the water. Cook until apples are tender and you can mash them. Cool. You can use store-bought apple sauce. If so, then you will need approximately ¾ cup for this recipe.

·         Melt butter and remaining sugar together in a frying pan. Add the bread crumbs and saute well. Season with cinnamon and refrigerate.

·         Whip heavy cream until fluffy.

·         Arrange applesauce, crumble and whipped cream in layers in bowls or parfait glasses and serve immediately.

·         Serves 4 persons

Fårikål season

Summer begins to seem like a distant memory. It is chilly here during the day now, whereas I see that in NY it is still warm. With the cooler weather come the traditional meals that one associates with autumn. We are approaching ‘fårikål’ season here in Norway. ‘Fårikål’ can literally be translated as ‘sheep in cabbage’, and that’s exactly what it is. Google Translate translates it as mutton stew. A stew according to the dictionary is a dish of meat, fish or vegetables (alone or in combination) that is cooked by slow simmering, so a stew it is! Fårikål is an autumn meal that is very popular in most of Norway and is often served at dinner parties. It was originally made with meat from older sheep (mutton), but is now made with lamb meat, which I prefer. It is fairly simple to make. The grocery stores now sell pieces of lamb meat (often with attached bone) for fårikål already cut for the purpose. This, plus a head of cabbage, whole black pepper, and flour are all that are needed to make this dish. The recipe that follows is for 4 persons; you will need a head of cabbage (about 3.3 lbs), 3.3 lbs meat, 4 tsp whole black pepper, 2 tsp salt, and 1.2 cups of water.

1.      Cut the cabbage into medium-sized chunks

2.      Place the meat pieces (fatty side down) in a big pot

3.      Add a layer of cabbage pieces, sprinkle with whole black peppers and salt, then another layer of lamb pieces, then another layer of cabbage, more pepper and salt, etc., ending with a cabbage layer

4.      Add water and bring to a boil, then simmer for at least two hours until the meat is tender (falls away from the bone).

5.      Serve with boiled potatoes.

Fårikål is one of the first Norwegian dishes I ever made. It came out really well (because it is so simple to make) and it is very good. It tastes even better the day after you’ve made it.

Norwegian Summer Meals

July is usually vacation month in Norway. Most people take their vacation at that time, traveling to their summer cottages or abroad. Life slows down a lot, Oslo is much quieter and not so crowded with cars and traffic, and all of it is a welcome change from the rest of the year. We are enjoying a “stay-cation” this year, to borrow a word from a young Norwegian woman whom we had the pleasure of conversing with this past Saturday evening at her parent’s summer party. We are not traveling anywhere during the month of July. We are instead enjoying some quiet time at home, sleeping in a bit later, enjoying leisurely breakfasts, shopping, watching Tour de France, biking long trips or biking down to our boat, and taking some boat trips in the nice weather. It’s been a relaxing summer so far. And with free time comes the desire to try out new recipes and to make some traditional Norwegian summer meals. I love buying new cookbooks and this summer has been no exception—I’ve purchased a world recipe book on baking—from dinners to desserts. I have a list of new recipes I want to try. But the two recipes I’m including here are not from this book. The first is fried mackerel, a general meal that most Norwegians prepare at one time or another during the summer months, and the second is cucumber soup (Norwegian-style) from Magnar Kirknes’ Kokkeskolen (Cooking School) section in the VG newspaper from June 2010. Neither of them is very complicated to make and they come out well each time.

I. The first recipe is Fried Mackerel served with cucumber vinegar salad and boiled potatoes

1-2 mackerel fillets per person, cleaned and well-dried
flour, salt, pepper
oil for frying
4-6 oz. sour cream

Coat the mackerel fillets in flour, salt and pepper. Fry the mackerel in oil until golden brown and add 4-6 oz. sour cream just before serving. The cucumber salad is prepared as follows: peel one medium-sized cucumber and slice it into wafer-thin slices with the slicer section of a grater. Place in a small bowl and cover with white vinegar (7% strength), add 1 tsp. sugar and mix. Prepare several hours ahead of time and refrigerate. Serves 3-4 people.



II. The second recipe is Cucumber Soup with Crayfish Tails

1 large cucumber, peeled
½ yellow onion
1 green pepper
1 green chili
1 green apple
1 garlic clove
1 tbs. sherry vinegar
1 bunch dill, chopped (save a little to mix with crayfish tails)
1 bunch parsley, chopped
4 oz. olive oil
2 cups chicken bouillon (should be hot)
5-6 oz. crème fraiche (18%)
7 oz. crayfish tails rolled in chopped dill

Cut the peeled cucumber in half lengthwise and remove the soft centers with a spoon. Chop up the pepper, chili and apple coarsely after removing the seeds from each of them. Chop the onion and garlic also. Place all ingredients in a bowl along with the chopped dill and parsley. Cover with the olive oil, sherry vinegar, and sprinkle with a little salt and pepper. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Then place all ingredients in a food processor, add the hot chicken bouillon and process until completely mixed. Add the crème fraiche and mix until the consistency is soup-like. Add a little sugar, salt, and pepper to taste. While the soup is cooling, mix the crayfish tails with finely-chopped dill and divide into about four portions in soup bowls. Pour the cooled cucumber soup over the crayfish tails and add a little crème fraiche (in stripes) to the surface of the soup. Serve with buttered toasted Italian or French bread.

Enjoy!