LET’S HYGGE SEPTEMBER 2021
Add a little hygge to each month
Hello, Kristine here. I am so happy to welcome the first month of Spring, September. I am definitely ready for the sun, happy for the return of the swallows and the frog song in the evening and I can’t wait to spend more time in the garden. I am also looking forward to the spring flowers, cutting cherry branches and eating my favorite weekend lunch outside – zucchini frittata with a green salad. I have already been able to pick tiny beetroot leaves, some salad leaves, mint, dill, and coriander from my garden. My blue borage is loving it here and has already provided me with their pretty, blue flowers for garnish.
Here are a few things to create, taste, see, smell, and hear that will, hopefully, make you smile too. Happy September!
[definition of hygge]
a quality of cosiness and comfortable living that engenders a feeling
of contentment and well-being (regarded as a defining characteristic of Danish culture).
I want to make plant label sticks for my kitchen garden. Especially when sowing from seeds, it’s a great way to boost your memory. It may be my age, but I do very often forget what I planted and where. This would be a good project for the weekend. All you need to do is find a sunny spot, a black pen, some sticks, and a sharp knife…
This is my favorite frittata. It’s very simple, easy to make and tastes great cold the next day. I had it often when I was an Au pair with an Italian family in Florence many years ago. I love how a taste can bring back memories.
FRITTATA WITH A GREEN SALAD
FRITTATA WITH A GREEN SALAD
2 white onions, finely chopped
3-4 zucchini, finely sliced
½ cup of milk
1 cup of parmesan, shredded
fresh thyme, finely chopped
2 handfuls of mixed salad leaves
1/4 cup of finely chopped herbs (e.g. dill, mint, basil, and coriander)
edible flowers (I used borage and coriander flowers)
salt & pepper
2 tsp mustard
4 tbsp apple cider vinegar
1/4 cup of olive oil
FRITTATA: Heat the oven to 180 degrees. Warm the olive oil in a pot on medium heat. Add the finely sliced onions and after a few minutes add the finely sliced zucchini. Fry until the zucchini stops releasing liquid and the onions have turn slightly brown.
Pour the roasted vegetables into a dish, which has either been covered in baking paper or greased with olive oil.
Stir the eggs with the milk, shredded parmesan, finely chopped thyme, and pepper. Pour it over the vegetables and bake in the oven for 20-30 minutes or until the frittata is set. Serve with a nice green garden salad and some bread. Buon Appetito!
DRESSING: Stir the mustard and vinegar together. Slowly add olive oil, bit by bit, until the dressing has a smooth consistency.
I have really enjoyed watching the series MARE OF EASTTOWN on Binge. It explores the dark side of a close community, as small-town Pennsylvania detective Mare Sheehan (Winslet) investigates a local murder. Kate Winslet is phenomenal in her role. You really believe in and feel for her character. It was SO scary and full of drama that it kept me awake for a couple of nights in a row. Now you are warned…
Spring is bombarding us with beautiful smells. I cut a few cherry branches the other day. Overnight they were all in full bloom and the scent was divine… I love how flowers are not afraid of being too much or too overdressed. They made me smile whenever I passed them in the kitchen. They make me want to make an effort too…
While writing this letter to you, I listened to the talented Swedish singer and songwriter Sarah Klang’s Album, Love in the Milky Way. I adore her energy, quirky tone and unique voice. My favourite song is Blue Bird.
Do you want to catch up on some of the previous months? Please head to my Journal here: https://lindbjerggraphic.com.au/journal/
Feel free to share “let’s hygge” with a friend…
I wish you a happy September filled with sunshine and nature’s good energy.
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