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Various Daily and Not-so-daily stuff

The last week has been part vacation, part sick, part family visits. The kids haven't been to school/kindergarten, and Mrs. D. has had a much-needed break from work. This would all have been a little more relaxing if my kids hadn't adopted the flu virus that followed them home from school... So far we're only two persons down, but I've got sore muscles and a tad of dizziness. I'll try to keep it at that, but it's hard to guard yourself against a virus :-)

Last weekend started off well enough with Fastelavn (a kind of Carnival seven weeks before Easter Sunday), which involves  kids dressed up (as if for Halloween) and the traditional 'Hitting the cat from the barrel' - similar to a pinäta. Waaaay back in history, the barrel (hanging from a rope in the ceiling) would contain a black cat, but today we've switched to candy. The kid who breaks the bottom becomes queen of the cats, the one who broke the entire barrel becomes king of the cats. My kids were dressed up as Harry Potter and Hermione Granger, thanks to the phenomenal sewing skils of Mrs. D.

In the department of writing I hit a woohoo milestone last night: I added the final scene to The Third Transmutation, and apart from a brief proofreading, I'm now through the second revision. Time to find a group of readers and start working on the agent pitch.

As fate would have it, Mrs. D. and I were invited to a dinner made by Jeppe Foldager and his assistant Christoffer Brink, the Danish silver medalists in this year's Bocuse D'Or (sometimes described as the world championship for chefs). It was an exquisite dinner - 6 courses with excellent wines, and very, very well-prepared food. It would be - Jeppe and Christoffer practiced making this dinner over 50 times before the finals.

The chefs themselves were quiet professionals and intent on making this dinner a relaxed experience rather than the adrenaline-pumped excitement of the finals. They fully succeeded in making it one of those once-in-a-lifetime experiences for me.

Fish
Fish dish, part of the Bocuse D'Or championship dinner: Turbot with puffed, smoked lard, cauliflower, sauce Hollandaise, and cauliflower cream.

Comments

( 3 comments — Leave a comment )
glynisj
Feb. 18th, 2013 03:37 pm (UTC)
That would be 6 different wines. Which one did you enjoy the most?

I wish I had friends like yours. It's been ages since I've been to an exquisite dinner.
jakobdrud
Feb. 18th, 2013 06:45 pm (UTC)
It was a sponsor event, and I was extremely lucky to go to this dinner, so of course I had to tell the world about it :-)

We 'only' had 5 different wines, because the red wine was a good choice for both the meat and the cheese. Sadly I can't recall the names of the wines, but there was a white 'sec' from Lorraine that suited a beef jaw bouillon just perfectly. Slightly sweet, but not quite... It's times like this I wish I knew more about wine.
glynisj
Feb. 19th, 2013 12:10 am (UTC)
I usually like the white wines better myself. My palate keeps on telling me I'm drinking cough syrup when I have red wine. Like you, I cannot tell you names of wines. I just know by taste which ones I like.

I bet you get invited to more. People who go to these types of functions love to talk books. Let's face it, that's what you're all about. ;)
( 3 comments — Leave a comment )

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