To be honest, it’s good to be back in Finland. Don’t get me wrong, I had a great time! Especially being at my Mamma’s place was really nice, (particularly the every day brunch sessions with my family were so, so awesome!) Also, in the first two weeks the weather was unseasonably warm and sunny. We felt quite sweaty when we arrived in Switzerland (no wonder, it was a temperature difference of 20°C). For the next 2 weeks the sun was shining almost every day from 9 am to 4.30 pm and the temperatures (starting at 17°C) very slowly dropped to around 0. PB and I woke up the first day and we both though it was noon, when in fact it was onl 9.30! So we both took advantage of the weather and stayed outdoors as much as possible. PB went skiing with my “little” sister twice and I just lay on the terrasse soaking up the light. So I hope our vitamin D is stocked up.
We had rather funny Christmases at both my Papi’s and Mamma’s places with one Granddad each evening. New Years’ Eve was also fun, spent with my sister’s friends (PB enjoyed being the only guy immensely!). On the 2nd of January I introduced him to a local custom, the “Harder-Potschete”, where the old year’s demons are chased away with scary masked people (the “Potsche”) and a lot of noise:
I also got to be Queen for a day, thanks to this custom:
And I met quite a lot of people I hadn’t seen in a while (even before leaving Switzerland). The last week of our three week holidays we were home alone, my sister’s gone to Norway for an exchange semester, my brother went to Merano for a week, and my Mamma had to work. So PB and I just relaxed, fixed some issues with the really crappy bank (CS…), and cooked.
One night I started to feel ill and wanted to cook something warm and comforting, but not too elaborate. So I came up with a simple, but still very spicy carrot soup. Sorry for the crappy picture, it was just too delicious to make a long photo session:
Ginger Carrot Soup (serves 3-4)
1 Tbs butter or oil
1 onion, diced
5cm of ginger, diced
500g carrots, diced
1tsp curry powder
1dl orange juice
1dl white or rosé wine
1dl cream or sour cream (optional)
Shortly sauté (what a fancy word!) the onion, ginger and carrots in the fat. Add the curry powder and continue until it smells nice and spicy. Add the liquid ingredients, bring to a boil and let it simmer for about 20 to 30 minutes, until carrots are soft. Blend with a stick blender or food processor (careful, it’s hot!), add the cream if desired. Serve with bread.
Why is it good to be back? Well, our little nest has become our home now, and it’s always nice to be home.