Look at this delicate fragile female flower, a quivering antenna registering the weather, folding herself together if she senses drought, hail og muddy boots approaching. Want to predict the weather; look to her, her senses so sharp.
Every evening she folds herself together to sleep only to unfold just as steadily the day thereafter.
There is stubbornness in that fragility… and strength in the way she ensures the well-being of her offspring; she shoots the seeds off, several meters away from herself, “Go children, go, find a better place” only the better place is neither sunny nor rich, the better place is shady, hidden and quiet.
She dresses in heart-shaped leafs and you can see her veins through the ghostly white of her skin.
My boy call her “fairy flower” but you probably know her as wood sorrel. Wood sorrel is blooming right now.
Tomorrow my twins turn 20 so I´m…. sad (I´m always sad)
BUT… for all the trauma, the drama, the loss and the wrong: just look at them. They did all right. I did all right. It´s allright.
It´s just a funny feeling (sad) to evaluate 20 years like that. I fold.
But then I unfold.
Fold. Unfold. Registering. Tune in. Grow on tough spots.
I´m really tired these days. Jeppe is in Copenhagen recording the album, I´m alone with the kid and all of the heavy lifting (firewood, water from the well, gardening). I´ve been making nettle pesto all day and couldn´t muster making dinner- so we head for the woods, lucky us.
Scouting for wood sorrel
Picking the delicate flowers
Since Denmark is such a farmland (and Sweden is not) I sometimes miss the dishes of my homeland; “Koldskål” being one of my favorite spring dishes. Essentially made of eggnog and buttermilk this is also a real easy dinner option (although to be fair you could argue if it´s a meal or a desert)
Our hens are producing a minimum of 10 eggs a day which makes this dish extra attractive (too)
So you whisk together eggs, vanilla and sugar (there´s too much vanilla in this picture but it´s because Sigurd was too quick for me). Beat it!
Then add the buttermilk (which they don´t seem to have here so I use some kind of thin flavorless, obviously, yoghurt)
I like the fact that the main efforts making this dish is captured in this one single image.
Then add the flowers of wood sorrel (and a couple of the heart shaped leafs, the green, Oh! The green!)
Marvel at that wonder!
Setting the table for two feels funny…
… but then again I´m the kind of woman who hunts and gathers for food, I´m eating flowers all day long and if I wanted to I could instagram the fuck of that shit but I won´t and that the kind of happy I am.
(this post being a part of my exploration into communicating the more pretty and happy moments of life out here (which I have been reluctant to do)
(ps. Wood sorrel has a cooling effect (good for fever), it strengthens a weak stomach and lessens nauseau, ha!)