I have been exploring my creative side of late and trying to increase those skills and skills with programs to assit that creativity. I have been trying both photography and making my own art from scratch.
To get some feedback and possibly some money I put some of these up on sites on the internet.
The first place I thought about was Threadless, I have bought Tees from there for a few years now and enjoy rating other peoples art when I need a wind down type task at the end of the day or when I am sick. However, I discovered they have a “daughter” site called Society6, where the art is put on prints, hone cases and skins, cards and laptop skins. So I tried that out and have found it fun. I have even sold a whopping 3 phone cases, retirement here I come, LOL.
More recently I found Behance which looks good but I am still trying that out. Most recently I have discovered Fine Arts America, which by no means is a site for Americans only. It has artists from all over the world. I like it’s format of uploading pictures better than Society6, but you are limited to 25 pieces of art on a free account. Today a paid account is $30 a year, which does not seem steep to me if you sell stuff on there. I have reached my limit there and it’s too early to tell if it’s a good place for me to sell art. However what I also like about the place is the feedback I have been receiving.
Society6 is a very supportive place to post art to. Any comment I have ever received has been positive, so it seems if people there so not like your work they do not vote it up and they do not comment. This is a nice way to start putting your art out into the world as you are gently supported. However most of the comments are general and do not say what is working. Whereas on Fine Arts America, while the comments are still in the positive (so far) they are more specifically tailored to the piece itself, which I find useful.
The whole site feels very professional, it has groups dedicated to different artistic visions and styles and you only need to upload one file to the site and it handles putting that on a range of mediums from cards to metal prints and canvas prints, it even allows you to sell original artwork if you wish.
The beauty of Behance on the other hand is its a well recognised name and it allows you to direct people to your art where ever you are selling it or just to post pictures of you work to build your artistic portfolio as a designer, architect or artist. So it is not a sell only website.
I am having fun connecting to my creative side, if you have any suggestions on where to sell art please leave a comment.
I have not read the book but I plan to as it sounds facinating. I read Dream Power by Dr Ann Faraday, when I was a young teenager and have been facinated by sleep and dreams ever since. Dream Power tells you scientifically how to interpret your dreams. This new book will update that old knowledge I have from Ann as lots will have happened in teh field since I was a teenager. I look forward to reading how different sleep and dream patterns effect our daily lives and maybe learn how I can sleep better and be healthier and more focused in daily life from having refreshing sleep.
There was a fault line which had pressure built up in it. In other words there was going to be an earth quake or more likely many small earthquakes slowly releasing pressure. The Lorca earthquake on 11 May 2011 was unusually shallow and was one large quake. Shallow quakes cause more damage than deep quakes.
If you or your partner have had a baby born after induction, you know that the labour is quicker than a natural birth. The pains come quicker and harder. Well with humans draining large amounts of ground water for irrigation, this worked a little like inducing a baby. The earthquake cam quicker and more violent than if it had occurred naturally. That meant more loss of life and injuries on top of more damage of homes and buildings.
The only upside to the whole thing is that seismologists gained information which might help assess the potential for triggering such earthquakes in future so we do not trigger worse earthquakes than would occur naturally, and maybe in the distant future we may even learn how to trigger small, deep earthquakes to release pressure even slower than nature does and prevent disasters. We can only hope.
Depression and other ailments have been treated by artificially raising serotonin in the brain ie by using drugs. However, latest research shows that there are a number of alternate methods for doing the same thing.
The first way is commonly used for SAD (seasonal depression) but is now being used for other forms of depression as well. Bright light, raises the serotonin in the brain and the sun is the best source of bright light. Until recent times we humans were outside, hunting or farming for a great deal of the time and this is thought to have contributed to the lower rates of depression in these times.
Another natural agent which raises serotonin has been found to be exercise. This is especially so when you exercise to the stage of fatigue. So I am guessing a good brisk walk on a hilly path would be better than a light stroll around the shops.
Tryptophan also seems to increase the brains level of serotonin. Tryptophan is an amino acid and is found naturally in a number of protein foods. Not all foods provide tryptophan that makes it to the brain however and there is thought that certain foods should be bred to provide more. In other words we should not so much think of making lots of food but growing healthier food.
The research even suggests that we have inately choosen varieties of food or cooking methods in the past that increase the available tryptophan. For example wild chick peas have less available tryptophan than cultivated varieties. Corn in South america was cooked wth an alkalai which enable more tryptophan to be absorbed by the brain, but this practice did not follow corn as it moved out of south america.
The research suggests that we should spend more time looking at natural solutions rather than pharmacueical solutions and we could have a happier healthier population.
I have been in Norway over 2 years now, and rightly or wrongly I think I have a feel for what typical Norwegian food is.
I discovered this by looking through a Norwegian recipe site (Mat Prat – Food Talk) for dinner ideas. I was struck that a fair few foods were familars now. So I am going would share these dishes with you, which form the basis of my Norwegian food vocabulary.
Lompe or long bread rolls are the accompliment to fried sausages, served with mustard, tomato sauce and onions. Lompe are potato based pancake shaped flat bread. As with most potato bread it is delicous, soft and moist. I enjoy eating finger foods so this is on my list of great things to eat. You can even get a gluten free version in grocery stores. The google translated english lompe recipe is spot on.
There is also a thicker sausage formed in a hourseshoe shape (like a black pudding in NZ). They come plain and Â smoked and are served with my favourite surkål as well as boiled potatoes and carrots with mustard as the condiment. This is one of my favourite meals in winter.
MatPrat has an article (in Norwegian), called sausage facts (Fakta of PÃ¸lsevev) says that Norwegian sausages are some of the best in the world, most it says are 50% good meat and will not have more than 20% fat (down to3% being available). Other ingredients can include milk, starch, salt and spices.
A good comfort food for a cold day is Lapskaus (translated Lapkaus recipe).Use stewing beef, lamb, pork or a mixture for a hearty warming stew. I really have to get my mother-in-law, to teach me how to make this as I love her recipe. It’s the first thing I ate at my in-law’s place in Norway. Yum!
Lapskaus is served traditionally with flatbrød (Norwegian flat bread). Flat bread is a surprisingly tasty thin crispy bread, almost a large flat cracker. You break a sheet into pieces and spread with butter. We usually buy the store bought one – Mors Flatbrød.
I also really like fårikål (english translated recipe). Although I have only ever eaten a TV dinner style type. But it reminds me of NZ Corned beef boil up. Corned beef on this side of the world is thought of as the stuff in a can but in NZ the one used for boil up is a piece of beef which is submerged in salted water to “corn” it. It make a great meat for boiling with cabbage, carrots, potatoes and parsnips. Fårikål is lamb boiled with cabbage, so while it is different it is the same preparation I think that make me associate the two with each other.
Waffles, yum. Back home pancakes and pikelets are more the norm, even the neighbouring Swedes say norwegians eat more waffles than they. We had them at work evry Friday. If you buy a main meal you got to make a waffle on the waffle iron, cooked to your preferred crispness and accompanied by jam and sour cream. Mat Prats vafler (waffle) recipes are many, punctuating how popular they are here. We normally buy a Toro packet mix.
Either way its useful to know a Norwegian measure of fluids the decilitre or dl. One decilitre is a tenth of a litre (100 ml) so there are ten decilitres in a litre. 4 dl = 400 ml.
You can serve waffles with jam alone, jam and sour cream, or with brown cheese. Jarle eats his with bacon, maple syrup and a side salad, but I have a feeling that is not common practice. I eat mine kiwi styles with maple syrup, bacon and banana or berries.
My favourite jam recipe I got from my mother-in.law. It goes like this, pick some berries, sprinkle them with sugar and mash gently with a fork, leave to sit for a little and then use. Most of the jams (syltetøy) here are loser than back home and have less sugar so are fresher and taste more I find. Still her recipe is the best if you have fresh berries.
Desserts are usually simple affairs here, one of my favourites is Karamel pudding (caramel pudding). We usually serve with whipped cream, caramel sauce and dark chocolate pieces. Dark chocolate here can be bought in thin sheets which breaks easily into pieces. Back in NZ I think to recreate this for anyone I would coarsely grate the dark chocolate.
Chocolate pudding and vanilla sauce is also a favourite. We get it pre-made or for a real treat get the packet mix and make it yourself. Making it yourself involves adding milk and the packet mix to a pot and cooking till it just boils then cooling for a couple of hours. Vanilla sauce can be bought pre-made or also made from a packet, and making this is just adding it to milk and mixing. Although the packet also suggests making it up with half milk and half cream to make vanilla cream. Vanilla cream can be used as a cake filling eg between layers of sponge, which sounds good to me.
Rips (red currents) are something I will always associate with Norway. I love berries and I love tartness and rips are both. Here is a recipe for a dessert using rips, but their uses are multitude, including use with meat and savoury sauces. Rips med vaniljesaus (Red currents with vannila sauce).
Want something for a cold winters morning that will stick to your ribs, then Rømmegrøt (Sour cream porrige)Â is the dish for you. This heavy rich dish is often served with cold cuts I am told but I have only ever tried it alone, that is with sugar and cinnamon. After trying it at a food fair I tried to make it at home and found it magical how the sour cream on cooking turns into butter. They even have a special high fat sour cream here that is used to make it. Ordinary sour cream will work but I am not so sure about low fat sour cream. Low fat would make a tasty porrige I am sure but not sure it would make the butter. I have tried making it also with whole wheat flour and with semolina and while it’s not traditional I say semolina is my favourite.
I am told “tradditional” food also includes Le Grandiosa, a pizza. I havent covered Special occasion foods like Christmas or birthdays, as I tried more to cover every day foods.
Yesterday all round Norway Fire Stations opened their doors to the public, and we were among the many who went along. We turned up at the Nittedal Brannvesenet along with many others. I would guess at least half the attendees were there with their children. The day consisted of displays, and demonstrations.
We were greeted as we walked from the parking lot with the traditional red Fire Vehicles. As we got nearer and rounded the corner we saw the more recent yellow vehicles now being implemented for all emergency vehicles. Yellow is more visible for more of the day than any other colour, hence itâ€™s choice now for the emergency vehicles.
A part of me thinks I should be mourning the loss of the colours I grew up with, but the common sense of the change is overriding that instinct.
The day was clearly enjoyed most by the children, and next most by those accompanying the children. Nothing like a child to drag you into an ambulance and make you feel comfortable playing acting in there and asking the emergency worker inside questions.
As we arrived there were two clearly popular attractions judging by the lines. The holding and directing a fire-hose, with the assistance of a fireman and the food.
I wandered round a bit and listened to the Red Cross teach folks how to give CPR. They had the CPR dummies people could practice on from baby, through child to adult size. Was interesting hearing something I knew well being told in Norwegian. They were also advertising their services to new immigrants and asking for people to sign up and help those new to the country find their way round the community etc. Thirdly they were asking for folks to donate blood.
The Red Cross took up quite a bit of real estate at the open day with not only the tent where they promoted the three messages but with a trailer packed out with emergency gear for a portable emergency response centre and some quad bikes which looked like they were for pulling the trailer.
Firemen gave out hats to every child who wanted one. I managed to knock the hat off one little girl. As she was being walked away by her father, I picked it up and ran and gave it to her and was rewarded with a big smile. Latter her little sister lost her hat too as I was walking towards them so I was able to give her her hat back as well.
The hats seemed to be a popular item with kids prizing them. They said on the front â€œHome Fire Chiefâ€ in Norwegian of course. And the brim had flames drawn on one side.
There were a number of displays. One that interested me was a table full of things that had caused fires and were now blackened or melted lumps. Each table had a table number attached to it and a multi choice question. I think the questions were for the kids and they could win prizes, maybe the reflective stickers I saw some kids with?
Strangely not everything the kids loved about the day were safety or emergency related. Just up the path from the fire-station was a field of horses. Parents and children went to visit and feed the horses grass. There were some pretty horses there, one was my dream horse when I was a teen.
Then came the fireÂ demonstrations and everyoneâ€™s interest peaked up.
We were all herded to the right of the fire engines and behind a line made by plastic tape strung between two poles. Obviously what they use a scenes like crime scene tape police use.Â A fireman talked to us explaining each demonstration.
First was a water blaster that was aimed at a free standing door. The water knocked over the door and itâ€™s stand like was a house of cards. They then braced the door and the water punched out all the windows quick as a wink. Then they aimed the water at the wood of the door and punched holes clean through it.
Just to show what it really could do they then aimed the water at a cinder block and after a short while the water blasted itâ€™s way through that and was coming out the other side of the block. Impressive. Jarle says itâ€™s also cool to watch when they aim it at shipping containers as it just decimates the fire inside them. The water punches the hole through then douses the fire rapidly.
Then there was a pot with cooking oil in it on a camping gas stove. They wrapped the pot and stove in tin foil and the first double layer wrap burned through so they added another double layer. I presume that this was to raise the temperature of the oil enough for it to catch on fire.
Eventually the oil in the pot (sunflower oil I think) caught fire and they lifted the lid off the pot and the flames were licking the edge of the pot. Then with a water bottle on a long, long pole a fireman showed what happens when you try put an oil fire out with water. He tipped the water on the flames and they bloomed up to 10 or 12 times as big as before. Which could have been dangerous if you were inside and there were curtains anywhere near the stove, or worse your extractor fan has fat in it and that catches and burns in the ventilation shaft. Was quite spectacular, but I am sure the fireman was happy to be at poles length from that burst of flames.
The demonstrations were over. Many folks went inside to the Trygg og Sikker stand to buy smoke detectors and 110 hand held extinguishers and a saw quite a few of their bags in peoples hands as I walked around.
The last batches of kids went through the ambulances, fire trucks and patted the police dog. They asked their questions and were shown by emergency officers how things work. The last pÃ¸lse (sausage most like NZ frankfurter) and waffles were purchased and eaten and before you knew it everyone was gone.
The stall were all packed up the fire trucks bought back inside and then there was one last â€œdemonstrationâ€ more a test by those there with a square metal pan filled with some flammable fluid and set alight by a burning rag on the end of a long metal pole.
This post is probably more for me than anyone else, its a list I will add to from time to time of things I miss from New Zealand and things I know I will miss when I leave Norway.
Of course I miss and will miss about both places is people, they are the only important thing in life, but this is other than people.
Here is a list of the things that I miss from New Zealand and the things I think I am gonna miss when I am away from Norway:
Things I miss
Tear strips on cling film, aluminium foil, baking paper etc.
In NZ most tear strips are okay and some are excellent, in Norway there just seems to be artistic renditions of what a tear strip would look like on the side of the boxes.
Kiwifruit being cheap.
In Norway one Kiwifruit cost more than a kg does in NZ and I am not talking at the glut part of the season either.
There are ginger biscuits almost like but they are just close enough to make me really miss the real thing. NZ gingernuts are spicy and hard.
I finished my last gingernut from the packet sent to me for Christmas this week 🙁
I tended to think in NZ that everywhere in the western world would have a similar or better standard of roads to New Zealand. But Norwegian roads are narrow and poorly repaired, and street signs can be so old they are hard to read.
I wondered about this at first, but then I figured if NZ had to pay for snow ploughs for a few months each year there would be less money putting into repairing the road surface itself.
Still I miss New Zealand roads and signs. Not to mention sitting on the right side of the car when driving!!
There are similar things here and I love them, but sometimes a taste of home calls out to me and I hanker after a pack of instant pudding, butterscotch or chocolate mostly.
Then there are the things I think I am gonna miss (savner) when I am away from Norway:
Jelly that dissolves easy and sets perfect every time. Feels thicker when stirring more like egg yolk where as NZ jelly feels like water when your stirring.
SurkÃ¥l / sauerkraut
Always thought I would like this but never did in NZ, but here I could sit down to a meal of just sauerkraut. 🙂
Gudbrandsdalsost, Brunost / brown cheese
Gudbrandsdalsost is apparently this is not â€˜realâ€™ cheese but is made by caramelising milk and making like cheese, but it is sooo yummy its like cheese and marmite all in one.
Jarle adds few slices to brown sauce and gravy to add a yummy taste, mmm.
There are a few types of brunost round, for example: Synnove Tine
Regional and locally made
The only thing better than Gudbrandsdalsost is Ekte Geitost which is brown cheese made with goats milks.
This is a soft cheese like cream cheese but has a nice sharp taste to it. I so want to remake all my cream cheese recipes using snÃ¸frisk. (SnÃ¸ = snow, and it is white; frisk = fresh, and fresh is what it is).
Yogurt / yoghurt
Here the yoghurt is so rich and creamy itâ€™s like a decadent treat, obviously not as low fat as the NZ equivalent which I like too, just Norwegian yogurt is just a couple of points higher on the yummy scale.
Kokosboller and other sweet boller, there is just nothing like them in NZ. I thought I was going to miss mallowpuffs and so had a pack before I left NZ. But I really donâ€™t anymore. Boller are so light and lickable on the inside which makes them fun to eat as well as delicious. But at least by doing this article I found a recipe for them. http://nuftenoft.wordpress.com/2008/12/06/kokosboller/
Despite growing up in NZ for most of my life, and enjoying summer Christmas times, swimming at the beach, backyard BBQs, family gatherings easy to arrange as telling everyone to bring a salad or a desert.
Still all the movies and cards and other cultural references are to snow at Christmas so it was special to have a white Christmas and I know there would be a pang for it.
We have soft brown sugar in NZ but the stuff here is so rich smelling I am sure it is processed less. Has a nice treacley smell and adds so much to what ever you use it in. Really would miss it.
Okay so napoleankake is like a custard square which is a good old favourite of mine from NZ but the pastry is more flakey and the filling is more creamy, need I say more?
The sooner they make a teleport device the better, then I need miss nothing, but then would I appreciate it as much?
I made my first Lapskaus today. Which is a biggie as Jarle’s Mum makes a Lapskaus to die for. In fact I may not even tell Jarle it’s lapskaus till after he has eaten it so he does not expect it to be like his mother’s.
Jarle has been sick and is just getting his appetite back so I thought a dish that evokes childhood might be in order. That and the meat was on sale yesterday. Hard to get away from my Scottish genes.
The recipe I read a while back was on one of the Sons of Norway sites but I could not find that today for some reason.
So I found this lapskaus recipe that promises good lapskaus in 40 mins. The recipe is in Norwegian so here is my translation of it (please note my Norwegian is limited and mistakes are likely, but this is what I read it as and its cooking now. I’ll let you know at the end of the article how it turned out, as its cooking as I write.)
I am not sure why the recipe has two entries for water. What I did was just add water to the pot till it was 3/4 up the pot knowing this would almost cover the vegetables. As it turned out it 3/4 covered the vegetables so was a good big pot full of vegetables. The recipe does not call for the stew to be thickened but I did all a little cornflour to water and added it in.
For the beef stock cube I used one ice-cube of home-made chicken stock and one beef fondu. Beef fondu is something I just dicovered in Norway, it’s a is kind of a concentrated beef stock in a gel form.
Also I cheated on the vegetable front, I bought a bag of frozen lapskaus vegetables which had them all already diced. I did add more leek to the mix as the pack came with leek and I am guessing no swede or parsley root. Also we had quarter of a leek left in the fridge.
Flat bread is a uniquely Norwegian food (to me). Its hard to describe, as there is no New Zealand equivalent. But its not like a bread, more like a steam roller cracker, which has been rolled out to almost A4 size. You break a bit of one off and eat it with butter. It’s a traditional accompanyment to lapskaus. Its also very good to have dry if your feeling queasy.
FlatbrÃ¸d ingrediants are, rye meal, white wheat meal, water, oatmeal, wheat bran and salt.
By the way for all those cooks out there , there’s a cool site with the equivalent ingrediant names in various languages ie: english, finnish, swedish, norwegian, danish, icelandic and russian. The top of the page lets you choose what group of foods your intersted in then you can sort alphabetically by any of the languages. It’s well worth a look.
Well all I am waiting for now is dinner time. The lapskaus smells good, but I’ll come back and update the post after we have eaten it.
Okay the verdict after the Lapskaus has been tasted and consumed.
It was good and tasty, I am very satisfied with the result. Though Jarle says for a real lapskaus it would have more potatoes but he still says it still tastes good. So next time I think I will do the vegetables myself and see how that goes. For now though I am a happy camper having made an edible attemt at my first lapskaus. Actually next time I am going to ask Jarle’s Mum for tips…
Today (17 May) is Norway’s national day, and they celebrate it in style.
In fact one guy in one of my Norwegian classes when asked to write on his national day wrote that he would not as it was not anything compared to Norway’s so he wrote of his first 17th May in Norway.
People are in their regional traditional costumes, parades and great gatherings of people happen all over, pÃ¸lse (sausage), brus (fizzy drink) and iskrem (ice cream) are the foods of the day.
Why is this such a big day for Norway? To know this you need to know a little of Norway’s history.
History in a glimpse
Norway was under Danish rule including the Danish King for 400 years.
Norway wanted to have more say in what happened in Norway. A change of power due to world events saw Norway taken from Denmark and put in union with Sweden.
The Swedes allowed some governance by Norwegians for Norwegians. Norway wrote their constitution while under Swedish law. The constitution was signed on 17th May 1814.
This was a big day and is considered as the restart of Norway as an individual nation.
Celebration of 17 May started small but has evolved into some pretty full on traditions.
In Oslo there is a parade past the palace and the royal family gets dressed in traditional clothing and goes to the palace to stand on the balcony and wave to everyone in the parade.
Everyone in the parade is a lot of people. It is the usual brass bands but also every school dresses in traditional clothes and walks past the palace. Afterwards, as I understand it, they go back to their school and have a party with pÃ¸lse and ice creams.
The tradition is pretty much the same in other cities except there is no royal family or castle. There is a parade through the town and parties at the schools.
Russ (people finished with High School) are in the parades as are some football clubs etc.
You can buy 17 May medals to wear with you clothes on the day.
A consumer program (Hjelper Deg) did a spot last week on the best ice creams for the day based on taste test by kids, value for money etc.
I have been noticing people tidying up round their houses and thought it was just a spring clean thing but my boyfriend says it was to be spic and span for 17th May.
Lots of houses in Norway (compared to New Zealand) have flag poles. Normally these fly the pennant Norwegian flag but today as a special day they fly the rectangular Norwegian flag and those houses without flagpoles have flags displayed on the front porches of their homes.
At Christmas there was a tower Â´cakeÂ´with Norwegian flags attached to various layers of the cake and I was expecting to see that return now, but that is not a traditional food for 17 May I am told.
This is my first 17 May in Norway, so I am sure I have lots to learn yet. If you have more info on any of traditions or corrections to my first impressions please leave me a note.
One year soon I want to go down to the parade and experience the crush of people and the costumes and food for myself. Got to do that at least once.
In the meantime I will have to make do with tv news, weather and other presenters being dressed in national costume and the flags flying in the street.
<h3>Photos from round the net</h3>
To give you some idea of the day, here are some photos from round the net, clicking ont he photo will take you to the place I grabbed the photo from.
In my travels round the net I found this cute game where you can dress a woman inÂ bunad (traditional dress). Your meant to match items so her clothes are all from one region, which I did not manage too well though most I got first time through was three sets of two items from same places. Obviously I have a bit to learn about bunad.
When I first came across these two words (Alltid and Aldri) I despaired to my boyfriend, “Why do two words that mean such different things sound so similar?” He simply gave me some advice on how to remember to spell them which I will go into later in the post.
After a bit I got Alltid, after all ‘All’ is a lot like ‘all‘ in English and ‘tid’ meaning time, just looked like it meant time to me. So alltid (all time) easily converted in my head to always.
Then I just had to remember that the one that sounded like it but was not it, ie aldri meant never. Over time that is getting easier to remember just with association of the word with the meaning.
However, I have never learnt in any of my classes what dri by itself means; and it does not appear in my “Englesk blÃ¥ ordbok” which is a pretty substantial dictionary. So it is just a matter of remembering really and then usage solidifying that meaning in my head.
I figure it’s just one of those words that every language has that sounds like it’s a compound word but really isn’t.
Which brings me to the tip my boyfriend gave me on how to remember to spell them. As you will notice alltid has two Ls and aldri has just one. The rule that Norwegian kids learn from their parents or maybe teachers goes like this:
Aldri to L i aldri,Â alltid to L i alltid!
Translated that means:
Never two Ls in aldri,Â always two Ls in alltid!
Which I find both helpful on the spelling front and with Norwegian as a second language, it helps me also remember what the words mean.