Back to the salt mine – full time

Well finally the 11 months of parental leave had to come to an end. We are both now back to normal work hours. It’s hard to adjust to an 8 hour work day again after you get used to 4 🙂

The munchkin is keeping us on our toes as usual. He is slowly but surely becoming bipedal haha. He has started to stand up on his own and then he staggers a few steps before he grabs a hold of something or someone to steady himself. It is amazing to watch how fast he is developing his skills. Especially his skills for opening cabinets, opening drawers, throwing hunks of bread across the room, flipping the dog water over, emptying a shelf of books, etc. He is so cute though that there is no way to be upset at anything, we just try to chase him around as best we can. He is now adjusting to having our friend N. here during the day when we both are at work. He cried as soon as he saw her coming in this morning so he has figured out pretty quickly what is up. Hopefully he will be ok with it in a few more days.

The local washing machine repair man has been visiting regularly as well:


The weather is still very nice here, but getting more unstable. We had a nice thunderstorm the other day and it poured rain for hours after that. The weather website said it was the warmest month of July they had ever recorded here, the last 30 days were more than 6C above the normal average temperature. That’s a lot! In Finnmark they have now recorded their first ever temperature in August over 30C. Unbelievably warm for so far North. There was one day last week when four cruise ships stopped in Trondheim on the same day. Over 7000 passengers got treated to a pretty nice day here 🙂 They probably outnumbered the locals as there were so many residents still on holidays.

We have kept busy with some berry picking, long walks and baking as usual. There was a farmer’s market in the city center last weekend so we stopped by a few times for a look. It was so crowded there it was like trying to shove your way through a cross walk in Times Square. We did manage to score some nice local veggies though. The purple cauliflower is really nice.


Some fresh local berries that K. picked from a farm near Stjørdal:


Some items from the kitchen…


A lovely berry crumble with mixed berries.


A bit of homemade ice cream along side is always nice.


These are delicious little sweet biscuits. But they sure are good coming out of the freezer for a snack at work.

Biscuits with fromage blanc (yields 8-12 biscuits)

  • 125gr fromage blanc or quark
  • 90ml sunflower oil
  • 90ml milk
  • 75gr sugar
  • 1 tsp ground vanilla
  • pinch of salt
  • 300gr all-purpose flour
  • 1.5 tsp baking powder
  • optional: 100gr raisins
  • Preheat the oven to 200C (400F) and line a baking tray with parchment paper.
  • In the bowl of your kitchen machine mix the fromage blanc/quark with the milk and oil, add the sugar, vanilla and salt and mix well.
  • Mix the baking powder with the flour and fold it quickly under the wet ingredients. If you go for the raisins, add them now.
  • Dust your work space with flour and roll/pad the dough into a 1.5cm thick rectangle. Cut it into 8-12 even sized pieces. Place those on your baking tray.
  • Bake the biscuits in the middle of the preheated oven for ca 15-20min at 200C (400F). (Insert a cake tester, if it comes out clean, they are done.) Don’t leave them too long in the oven or they become to dry.
  • Let them cool down on a wired rack.

They are perfect for freezing.

August is one of my favorite months here, because the sunsets are so often nice. In our current apartment I just need to pop my head out of the door in the late evening to see how it looks. Sometimes like this one:OLYMPUS DIGITAL CAMERA


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s