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Bullar

I am one-quarter Swedish, but since it is too much of a strain to be one-quarter Swedish all year long, I solved that problem by being all Swedish during the month of December. And since someone was...

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Beyond the Great Wall

As if I didn’t have enough lovely fiction to read, my favourite cookbook writing duo, Jeffrey Alford and Naomi Duguid have come up with a new one, Beyond the Great Wall: Recipes and Travels in the...

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Sankta Lucia

No, not me. Well not exactly. Today is the feast of Sankta Lucia, the patron saint of light. In the old calendar, her feast was the shortest day of the year, and in Sweden it is celebrated with...

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Mercat de la Boqueria

I’ve promised a lot of people a food post and I’m sorry it has been delayed, but here it is now.  I’m a passionate food tourist — I can even spend an hour or so happily in a perfectly ordinary foreign...

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Toronto

Porter, Streetcar, Bathurst and College, Crown and Tiger, Cloak and Dagger, Iranian Kebabs, up at dawn, Future Bakery, Liber testamentorum ecclesie ovetensis, Flip Toss and Thai, Burry and David,...

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Happy Sankta Lucia

It used to be the shortest day of the year, before they changed the calendar. This year, at least in Chicago, it is just the coldest. So stay warm. And if you haven’t done so already, go make bullar...

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Gravad Lax

By far my most popular post ever is the one to my bullar, which I linked in the previous post. I thought I would continue the Swedish Christmas season theme by giving you our recipe for gravad lax —...

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Shrimp and Egg

One more food post for Swedish Christmas Eve.  It’s a very ritualized meal in our family.  We don’t do the traditional ham.  Instead, we eat a smogasbord, one dish at a time in a specific order.  We...

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NYC

Laguardia. Snow.  Pizza.  Murray Hill Diner.  NYU.  Broadway.  John’s Pizzeria. 5th Avenue.  School Products. Deedee!  Korean barbecue.  Doughnuts.  Habu Textiles. 6th Avenue.  Soho.  Nolita.  Lower...

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Leftovers

The leftover goose bones and trimmings from Christmas were made into stock and into that I put the leftover stout from making my birthday cake and some leftover cauliflower (erm, I don’t even want to...

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