The Daily Prompt from the Daily Post from WordPress can be a help in times of lack of inspiration.
I very much dislike to lose things or to break them. I was brought up in a time where new things were seldom bought and if I really wanted something it would mostly remain a dream. Most things I own are precious to me. Something chosen and of worth.
I had a glass bowl from my first marriage in 1979. I don’t remember where I bought it or what make it was. I took it with me when I divorced after nine years of marriage and three moves later. It was with me in my years in Sweden and then back to two different homes in Denmark. This Christmas I had made our traditional dessert “Ris à La Mande” a rice pudding with almonds and whipped cream. (The recipe in the link is in English.)
I hat put it outside as our refrigerator is too small. As I wanted to take it in it somehow slipped out of my hands and landed in thousand pieces on the ground.
I have other glass bowls but they are not important to me. I could give them to a second-hand shop and never miss them. I put a picture of the bowl in a Facebook group and just as I wanted to write about losing or missing things I got the answer that the bowl is still made and it’s a Swedish firm “Swedish Crystal” . Vaguely I now remember that it was Swedish. That means I can either order it or look for it on travels to Sweden. What a lovely feeling.
Last May I made a lemon soufflé called “Lemon Fromage” in Danish
It’s not so easy to make as the gelatine has to be treated carefully (lukewarm) so that the dessert will not be spoiled. You whip sugar and egg and add lemon juice. You add the fluid gelatin and mix the whipped cream.
Here a recipe from Arla.dk
- 4 sheets of gelatine ( you might have it as a powder)
- 3 eggs pasteurized
- 100 grams of sugar
- one teaspoon full of grated organic lemon peel
- 1/2 deciliter of freshly pressed lemon juice (a tenth of a liter) or 1,7 oz
- 1/4 deciliter of whipped cream
Put the gelatine in cold water for 10 minutes. Whip egg and sugar into a fluffy mass. Remove the gelatine from the water and melt in a small bowl put in boiling water. Add the grated lemon peel and lemon juice in the gelatine in the egg and sugar mass. Add the whipped cream when the mass is starting to thicken and place cool for some hours.
I only use good ingredients and if possible all organic.
My daughter has not inherited that characteristic of mine being too attached to things. She sells her belongings as soon as she doesn’t need them anymore.
I might return on this issue on how to trace lost and loved things as the most treasured belongings sometimes disappear from me like ear rings, woolen hats and hair clips. All valuables.
How do you cope with situations like that?
Categories: Daily Prompts, Danish Desserts, Embracing the shorter things in life
Great recipe as well as read. Thanks for sharing!
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Thank you so much for your comment and the follow as well
I have lost or broken things that meant a lot. They key to your question is to understand why we are more attached to them than the sum of the item alone would justify. Usually because we have invested them with meaning or symbolism. But while the item may be lost or broken, the thing it symbolises for us need not be.
So true Susan. I appreciate the things I buy because as a child I couldn’t choose. We weren’t poor but things were rarely bought and not by me