8 below zero
I have been planning a trip to Sweden to do some work and at the same time catch up with my family. As I am writing this blog entry I am sitting in my family kitchen, drinking a cup of coffee. The ground outside is covered in a thin layer of snow and the thermometer is showing 2 degrees below zero.
Even though I am a summer kind of guy who likes the beaches of Sydney and getting toasty in the sun there is something special about a cold spring day in Sweden.
Yesterday the temperature fell to 8 degrees below zero and I decided to do a trip to the local smokery to grab some freshly smoked eel, mackerel and salmon. Seafood at it's best.
Growing up by the sea, smoking have always been my preferred way of cooking seafood. Even though you can get both cold and hot smoked salmon in Sydney I find that smoking seafood is underestimated as a cooking method. I will make some research and see if I can bring some new found smoking skills to bring back to Sydney.
posted by Unknown at
2:42 am
2 Comments:
I love ur interest in healthy foods as well as gourmet dishes like ur native smoked salmon; i'm from the USA South; and many foods are cured and smoked. WAYNE
Enjoy your vacation and time with family. It looks like you are also taking a vacation from shaving! How long will it grow?
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