….. and the landscape radiates universal balance…..

I feel how rays of peace penetrate my skin and how it adjust my soul…..time passes….. the golden colors of autumn enhance the feeling of purity.

….. the kind of purity you only find….. in companionship with wet dew….. on a beautiful September morning…..

….. I stroll down the gravel path….. towards the fresh thrill….. a dip in the wonderful blue….. a dip that leaves my body and soul purified….. refreshed…. and ready for another wonderful day.

Photo’s: private, woman-hood

….. although it’s technically still late summer, it’s definitely cooled down a lot, and I can’t wait for autumn weather!

I know that when fall is in full swing, I’ll probably be wishing for beach days again, but for now, I’m excited to start bundling up again, and seeing my breath when I walk outside in the mornings.

How ’bout you?

I wish you all a lovely sunny day

XOXO Lizzy

The end of this beautiful summer month is already upon us, and I for one, am sad to see it go. This month for me, included:

- Rekindling my love for swimming in the ocean
- Soaking up lots of sun
- Warm nights outside with friends
- Ice cream cones
- Taking lots of photos
- Experimenting with new recipes on food and drinks

What were some of your favorite, or most memorable things you did this August?

….. with my TV the last two weeks….. this meant, that I only have had four channels to choose from…..

….. and this event made me realize the unthinkable….. I’ve missed my TV….. yes now it’s out ….. I’ve missed my TV….. in spite of the fact that I have been complaining that there is never anything on worth seeing….. I’ve missed my TV!

Any way, I only have access to 4 channels and it has been raining almost un-ended since we came back from Stockholm….. so I was zapping around between the four available channels and came across a program called: Food from River Cottage….. have you seen it?

It’s great….. and Hug Fearnley-Whittingstall, who is known for his earthy, back-to-basics approach to cooking….. is very entertaining!

The other day, Hug had “Rillons” on the program, and that looked absolutely lovely….. TRUE FRIDAY FOOD…… I still can’t watch TV, so, I might as well use my time on something else….. like a little cooking….. therefore I have decided to test this recipe tomorrow, together with freshly baked bread and spicy cucumber salad.

Rillons (serves 6)
Ingredients
1-2kg/2¼-4½lb pork belly (ideally from the thick end, the ribs removed)
1 generous spoonful of extra lard
some sprigs of thyme
2-3 bay leaves
3-5 cloves of garlic (optional), whole but lightly crushed
a large glass of red wine
a small glass of water
flakey salt and black pepper

Do this
Cut the pork belly roughly into large 5cm/2in cubes, leaving the skin on.

Heat the lard in a large pan and throw in the pork bellies. Brown fast and hard, turning occasionally, then transfer to a large ovenproof dish, the pieces should fit fairly snugly without piling on top of each other.

Throw in all the other ingredients, including a generous sprinkling of salt and plenty of black pepper. Transfer the dish to a hot oven of 200C/400F/Gas 6. Check every 8-10 minutes, turning the pieces. After about half an hour the fat rendered from them should be at least half way up the pieces, which will be getting very nicely browned. Turn the oven down to to 160C/325F/Gas 3 and cook the rillons for at least another hour, turning once or twice during that time.

When the skin is tender enough to chew without too much effort, they are done.

Cut each rillons in three or four slices, and sprinkle with a few extra flakes of salt. Serve hot or cold.

Tip: if you are not a bread person, this dish is also great (according Hug) served with a lovely mash.

Enjoy
Lizzy

….. July go, I’m happy today because my favorite month has finally arrived….. this might have something to do with the fact that it’s my birthday month!

….. besides that, it’s still summer and the weather is absolutely perfect…… makes me want to ride my bike down to the beach…..

Photo: private, woman-hood

….. and we had a wonderful day with lovely company, sun and golf…..

(a word from our sponsors)

….. which was completed with a fantastic dinner…..

….. vine and chatting till late in the morning.

Today started with a morning dip……

….. and tonight, I am home alone….. so it’s mac & cheese night!…mmm.

Photos: private, woman-hood

….. Fyrstiens narrow tunnel….. here, from the vegetated slope…..I see yachts, cutters and small boats….. white motion through blue-gray sea.

The bike sway….. I have sun and wind in my back….. I make a stop where Strandbakken starts….. from the brim there are at least 20 yards down to the beach.

There sea is in motion today, and wind pushes the water out through the sea- funnel. The color is blue-gray, cool and fresh…… the air breathes salt, soil and sea spray. I fill my lungs with fresh Gilleleje air….. it’s so filled with joy, that I should tap it on a can, and save it for a rainy day.

I have chosen the beautiful path that goes from Nakkehoveds slim white lighthouse….. which stands as a trademark on its slope. Its beam sweeps every evening over Gilleleje, Søborg, Munkerup and Dronningmølle as rhythm in the long summer nights….. the shadow path runs from the lighthouse and all the way into Gillelejes old town.

Gilleleje with its picturesque fishermen’s houses which is scattered as a fan in front of the church….. and although Gilleleje look like postcard idyll, make no mistake, the port is the busiest on Sjælland. Here is a wonderful aroma of tar, pitch, bad fish, diesel and guano from the many gulls….. Gilleleje is a fantastic combination of toughness and grace.

The sea looks intense and colorful….. filled with boats that struggle angrily away out there, with sea spray starboard and screaming gulls behind them.

If you are in Gilleleje a summer evening, the highlight of the trip is to watch the sun disappear into a dive between the North Pier and Fishauction….. it is wonderful to sit there between cranes, ramps, nets and ropes….. and if the wind is in west, a lovely aroma of cooking will sneak in on your, from Restaurant Gilleleje havn……

Restaurant Gilleleje havn known for it’s quality cuisine, reasonable prices and fine location just in front of Stejlepladsen and the port.

….. over Nordsjælland all day….. a salt afternoon breeze has passed rattling through the lyme grass and ditches….. on it’s way, is has colored the sky with streaks of white clouds.

Now there’s a calm fell over the scene….. it’s so quiet…… it is evening and the trees looks like black silhouettes….. I enjoy the movement…… and the sight of the water surface, almost intoxicating blue….. had it not been for Sweden and Kullen the sky and sea would have drifted into a universe of blue shades.

The last sunlight sparkles in the windows in Sweden and the passing ships gliding up and down the water.

If you’ve never been to Nordsjælland before, go there….. go there on a July evening and experience the magical Nordsjælland….. exotic as the Caribbean, enchanting as the Cyclades in the Greek archipelago, but still so crystal clear, bright and cool as only summer nights in Scandinavia can be.

Photo: private, woman-hood

….. we’re on tour again: Asserbo, Tisvilde and Tibirke, charmes in the sun with soft coast poetry, delicate lighting and intense flavor of the plantation, dry pine with red-brown resin and thriving beach roses….. swallows crackling under the bright sky…..

….. sea, wind and seagulls ……

I met this beautiful lady on my way through the dunes…..

….. and her sister on the way home.

Today’s menu:

Carrots with olives, feta cheese and parsley

1.2 kg. carrots
2 tbsp. olive oil
2 chopped garlic cloves
cayenne pepper
2 tbsp. freshly squeezed lemon juice
200g black olives with stones (preferably Greek Kalamata)
100 g feta cheese
parsley (preferably broadleaf)

Do this:
Peel carrots and cut them into sticks.
Put them in an ovenproof dish and turn them with oil, garlic and cayenne pepper.
Bake them in the oven at 200 degrees for approx. 20-25 minutes (they should be golden and tender but still have bite. Turn the carrots during baking.
Remove olive stones and chop them coarsely.
Turn the carrots gently with olive and lemon juice.
Serving: Crumble feta over carrots and garnish with chopped parsley.

Tips:
A good feta and olives with lot’s of flavor makes the big difference here.
The dish is good with bread and all kinds of fish and meat (we serve it with grilled tenderloin and salad).

Photos: private, womman-hood

….. Anton this morning….. it was misting rain….. the gravel crunched under my feet, and a sea of red, pink, white and green stood as a contrast against the fresh blue sea.

The dusty gravel track was like a band of light through the orchard….. trees talked….. especially the old ones…… I breathe in, sensing and feeling the Danish summer morning deep into my lungs….. standing there under the trees….. just five more minutes….. it’s so beautiful and so quiet.

After rain comes sun

Photo’s: private, woman-hood