Food and inspiration

I’ve noticed that the tiny whale prefers food items that don’t contain any meat. I still feed him everything but there is a clear preference. I myself keep noticing that I too am moving away from all the meat I dislike, like poultry and pork. I’ve never liked poultry and pork is only ever good when it’s straight from the barbecue. So I’m currently in the process of eating what’s left in the freezer and won’t be restocking the meat drawer for a while. I like beans and I do like red meats so that will be the staples for my protein intake.

As for Le Pudge, he cannot deal with beans so he will continue eating a well rounded diet until his little stomach can process foods that are a bit heavy and then he himself can choose what he eats and doesn’t eat.

This isn’t a declaration of vegetarianism, but rather a note for myself to remember that as an adult I do not have to eat eggs when I find them utterly disgusting. I do not have to force myself to try to like chicken when I haven’t done it ever in my 32 years of eating.

I need to learn even more about veggie based protein so that my diet doesn’t end up lacking a basic part. But no, I am not giving up seafood, fish or red meat. A nice steak beats most things in terms of flavor and overall food experience, if you ask me. But the other stuff, the white meat, I will leave for those who appreciate it.

I’ve also come to the conclusion that beetroot may be a food of the gods. A rekindled flame. Now to learn everything there is to know about food pairing, but I fear everything might be good with le beets.

That dish might be the start of a revolution in this home. Too much goodness on one plate.

Campbell of Sweden

Lost in translation…

There is a lot to be said about motherhood, but most things you’ve probably heard. Like the sleepless nights and the endless days. I was prepared for that. I was prepared for a lot of crying and and a lot of throw up. But I didn’t get what I had envisioned.

We got a boy who, still, starts screaming before he opens his eyes. Who doesn’t sleep unless he’s being rocked or carried. Who doesn’t spend any time in the stroller, who doesn’t like riding in the car and mostly who is more easily bored than his mother. He’s a bit of a monster in most aspects, added to that his weight (one of a toddler) and you have yourself a bit of an issue. But he is glorious. So incredibly cute and curious. He’s not the least bit shy and eats with such passion.

Watching him discover different things is by far the most entertaining thing ever. To see those beautiful blue eyes take in all the surroundings is my new passion, along with observing just how good he’s gotten at taking his socks off.

He has also learned to pull his foot out of his pajamas…

The biggest change for me has been, what feels like, the solitary confinement. We are home A LOT. I’m not used to that, and I didn’t think I’d be one of those people who had to stay at home – ever. But Erik hates being out for too long and his schedule rules our world, because if he isn’t happy nobody is. And there’s a lot of suggestions coming from everywhere. Try rocking the stroller, try moving it across cobblestones and all that jazz. Erik doesn’t like lying down in the stroller, he hates sitting up in it. He really hates being rocked while in there and cobblestones make him scream even louder than normal. So, we stay at home most of the time. We do short outings to places where we can park close by, and we no longer attempt to eat out.

This was at Espresso House in Stockholm a few days ago. This picture was followed by a half hour long scream fest while I ran to the car. That was fun.

But it was preceded by this amazing picture. A baby resting while mom enjoys an overpriced scone at a coffee shop where we are seated under a stairwell, on a bench made of the same flooring as pictured with some sat-in pillows.

The romance kind of disappears when you take it all in. It’s a perfect picture of a moment in time that was not nearly as nice as it’s made to look.

Instead my life is filled with this, hand washing bobos and cleaning. It’s filled with cooking and eating while standing up.

Today I made us oven fried potatoes (with Vegeta, rosemary, crushed garlic and tons of oil), minute steak, fried mushroom and onions with a side of a mixed salad with tomato and onion (salted, oiled and with a hint of red balsamic vinegar) along with a store bought parmesan sauce.

After we had been away to buy the little whale a sleeping bag for winter and Sean had been to an interview we headed home for more home adventures.

Erik had tummy time with dad.

They played on the floor while I took silly pictures of them.

Erik and I hung out in bed, to get some rest before bath time.

Bath time is a great time, most often.

We got a new outfit on and he was fed and is currently being rocked by Sean in the hopes of all of us getting some sleep tonight.

That’s what the days look like. The old life has lost its charm, but I haven’t quite settled into the new one yet. But for every day that passes it gets easier and easier.

Life sure is funny that way.

When did I age?

Mrs. Campbell

Roast beef aka the Sunday roast

Top left to bottom right is how it’s made and how we’ve eaten it over the course of a few days.

I like a nice slab of meat with potatoes and other vegetables. So a Sunday roadt seemed like a good way to start off this food year.

I began by first washing the beef off with some cold water than put salt, black pepper, thyme and rosemary on the beef and rubbed each side to let the flavors set. Then I fried it on high in a frying pan with a lot of butter and a couple of crushed cloves of garlic to let the meat get some color and to release some flavors. After which I put it in an ovenproof dish with the vegetables.

We had potatoes (two kinds), carrots and red onions for a side dish. I just chopped the vegetables in big chunks and mixed them with some salt, pepper, rosemary, thyme and a few cloves of crushed garlic. When the meat was in the ovenproof dish I poured over the vegetable mix and put it in the oven at 175 degrees celsius for an hour.

After an hour I made a stock containing two lamb flavored stock cubes, some black pepper and 3-4 bay leafs. I let that come to a boil before pouring it over the meat and vegetables and put the dish back into the oven for another hour. I had to keep the meat in there for that long due to not being allowed to eat meat that’s not cooked all the way through but I suggest that you take the meat out after a half hour the second time in the oven.

When all was done I let the meat rest while I made a sauce with the stock that was in the dish. I reduced it on the stove with some Japanese soy and some mustard.

Yesterday we had roast leftovers and we made a tzatziki inspired salad with two carrots, 3/4 of a cucumber, 5 cloves of garlic, loads of salt and black pepper and sour milk. Some prefer yoghurt but I find it too creamy. And with that some boiled potatoes.

Delish!

Let me know if you make roasts how you season and tweak them!
Mrs. Campbell