Fyrst af öllu: Til hamingju Helga Pálína! Fjallkonan okkar náði hæsta tindi á baráttudegi kvenna, 19. júní, í gær, þegar Fjallkonur Íslands gengu á Hvannadalshnjúk (2.109 m). Sjá frétt á mbl. Helga sendi kveðju frá Seyðisfirði! Helga: við vonum að þú sért ekki í gúmbát á leið til Færeyja!
First of all: Yesterday, on Women’s Day in Iceland, June 18th, a large group of women reached the summit of Vatnajökull-glacier: Hvannadalshnjúkur, Iceland’s highest peak, 2.109 meters. Morgunbladid news here. Among them was our mountain hero: Helga Pálína! Congratulations! Helga says hello from Seydisfjordur (across the country) and sent this photo. My God Helga! Is this really you?
Á leið á toppinn: On the way to the top:
Og svo að bókverkum:
Arkirnar játa sig sekar: án þess að depla auga breyttum við bókafundi í matarorgíu. Helga Pálína stakk upp á því að fundur yrði haldinn heima hjá henni yfir matarborðum. Við sem höfum kynnst matarkúnstum Helgu vitum að það er tilboð sem treglega er hægt að neita. Fleiri Arkir lögðu í púkk og úr varð heljarinnar veisla. Það skal viðurkennast: ást okkar á góðum mat og skemmtilegum félagsskap er eitt af því sem límir Arkirnar saman. Þá erum við langt frá því að vera samansaumaðar!
Til að slá aðeins á samviskubitið var hverri einustu Örk hlýtt yfir bókverkaáformin. Allar útlistuðu góðar hugmyndir sem nú þarf bara að framkvæma! Kvahhh! Ekkert mál!
Við ræddum líka sýningarmálin og fórum yfir fréttir og fyrirspurnir frá Hanne. Fleiri en færri Arkir hafa hug á að mæta á opnun og vinnustofu í Silkeborg. Er ferðahópurinn kominn upp í fimm Arkir? Við eigum auðvitað eftir að hrista baukana og spá í gengið, en vonandi er hægt að skrapa saman fyrir ódýru fari – og rúgbrauði og kæfu þegar út er komið.
And than back to business:
Meeting June 11.th: Guilty as charged: with out the slightest remorse we swapped our usual book-chat at the studio for a feast at Helga Pálína’s place. Since we all have experienced her cooking she had made us an offer we couldn’t refuse. And when all that “little something” everyone brought along was on the table, the announced “light meal” had turned out to be a great feast! And we confess: our love for good food and excellent company is one of the things that stick us Arkir together!
To ease any possible scruples concerning this carefree and luxurious meeting, everyone had to describe their projects and book ideas – while the others gave comments and sober – or not so sober advises! We found out that there were a lot of good ideas cookin’! Now all we need is serious realizations, to get things done, construct and execute! Piece of cake!
We also discussed latest news and requests from Hanne, who we admire for enthusiasm and skills of planning. We will follow up on the Nordic House and Arkir heading for Silkeborg are probably up to a group of five. Decisions for travels in the coming months and closest future are really tough bites for us. “The Crash” is just starting … Now tough gets rough!
Well, that sounds like a joke when you see next picture, right? Voilà!
Við stöndumst ekki matarboð!
Myndirnar eru frá matarfundinum 11. júní. Helga gaf okkur uppskriftir að forréttinum og sinnep-majonesinu og kartöflunum sem pössuðu svona frábærlega með soðna saltfiskinum. Uppskriftirnar fá að fljóta með á ensku hérna á blogginu.
We love parties!
The photos are from our dinner on June 11th. And Helga gave out some recipes: There is the simple appetizing starter and the mustard-mayonnaise and potato-salad that accompanied the plain boiled salted cod so perfectly. You will have to figure out the measurements yourselves!
CUCUMBER-TAPAS – Smoked salmon with cucumber and lemon-cream!
- cucumber
- smoked salmon
- heavy cream
- lemon
- salt
- dill
- Cut the cucumber length-wise with a cheese cutter.
- Cut the salmon in very thin slices.
- Whip the cream (~ 1,5-2 dl) and mix with fresh lemon juice (~ 3 tsp) and salt to taste. (Mind the salt in the salmon!)
- Lay the cucumber slices flat, salmon slices on top and roll up to a loose roll. Fill the roll with lemon-cream.
- For a final touch add fresh twigs of dill and lemon rind.
POTATO-SALAD – Warm potato-salad with a lot of taste! Perfect side dish for boiled salted cod!
- potatoes (100-150 g per pers)
- dijon mustard
- vinegar or lemon juice
- fresh parsley
- garlic
- olive oil
- fresh basil
- leek or red onion
- sweet paprika
- sun-dried tomatoes
- vegetable stock
- Boil the potatoes with skin. Peel and keep warm.
- Mix dijon-mustard, vinegar or lemon juice, chopped parsley, pressed garlic and the vegetable stock.
- Add oil and fresh basil.
- Chop leek or onion, paprika and the sun-dried tomatoes and mix in.
- Let the mixture rest for about 15 min.
- Pour over the warm potatoes and mix well.
GARLIC & MUSTARD MAYONNAISE
- egg yolk
- dijon mustard
- oil
- garlic
- salt
- lemon juice or vinegar
- to taste: pepper, saffron or chili
- Whip together one egg yolk and half teaspoon strong mustard.
- Add oil, little by little and whip constantly while doing so. (If using food processor, use min. speed).
- Press one clove garlic and add to the mixture.
- Salt to taste and add lemon juice or a little vinegar.
- For variation add pepper, saffron or chili to taste.
Arkir-quiz: Er þetta verðandi bók? Is this a book in the making?
ARKIR - bókverkablogg 