Potluck

Potato pancake, peas with pork, kroppkaka- dumplings, pork pancake, sheep in cabbage, fried salted herring, does the mouth water start to run? More and more of us are starting to look at the old dishes from the time when most Swedes were farmers and had close access to self-produced raw materials. Perhaps it is a gentle protest against mass-produced meat raw materials and genetically modified crops that have made us start to look at domestic food again.

 

The feelings about today's home cooking are far from those found in connection with the school canteen in the early 70s or the military field lunches in a snowshoe. What is it then that distinguishes the stubborn domestic food of today against the fine food of today? Firstly, we probably put time on finding locally produced organic raw materials and, in addition, we endeavor to make the food look nice both in the pot and on the plate. We do not just eat home cooking to be satisfied for the day. We should also get a good feeling in both the heart and the eye. If we also prepare the food together with the children, we can record historical anecdotes from when mother or father were children. After a while, we begin to see ourselves in grandfather jerseys and it is not a hay fork lying and littering in the porch along with the frieze coat. Karl-Oskar and Kristina are our neighbors who helped when the autumn harvest was to be salvaged last year. Thoughts are easily shining away.

 

No matter how we twist it, it can never be wrong with dishes based on simple, well-prepared ingredients that have been produced with long-term sustainable methods. Such meals, beautifully laid out on the plate, feel more than in the belly region and it is somewhat meditative in the simplicity of the food as contrast to the complexity of the outside world. More than satisfied for the day ...