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I am finally coming out of the closet to introduce myself. If you are reading this, I have probably reviewed your recipe or ten. Let me take a chance here to give a mighty big THANK YOU to all of you! I hope I haven't been too harsh. I try to keep it to the point, short and simple.
We live in Finland during the winters and sail the Mediterranean Sea during the summers with my husband, on our small yacht. We feel very lucky having been able to do this for quite a while now. Only during the recent years the internet connections have improved in the Med, now we are able to get online even under way and in anchorages, just as long as we generate the electricity to do so ourselves. So, it has been a challenge at times to get on this site regularly.
I was not lucky enough to be born into a long line of cooks. I was raised in a vegetarian family, where cooking was considered waste of time. It was more about avoiding meat and cooking generally, than actually eating healthy vegetarian diet. Me and my brother both got interested in cooking for obvious reasons.
So far I have been far too buzy making everybody elses recipes on this site and my own old recipes are getting very dusty. What has been requested from me is Finnish recipes. That I might do, but don't hold your breaths, I need a lot of time at home in Finland to get down to that. Most of the traditional Finnish recipes really need to be updated to this day and age, for anyone really to enjoy them. As they are, bit dull really, I don't fancy most of them even at the Xmas time. We have wonderfull produce from our forests, lakes and the sea, and it really would be worthwhile project to update the whole Finnish recipe repertuar. There are few gems, too, though.
There is a cooking boom going on in here just now, like everywhere else in the world as well. I'm sure there is a lot of good, vibrant cooking going on these days here in Finland as well. There are some good recipe sites, I found one in English language, try this:
We all eat everyday, why not make it pleasant? The time, thought and effort put in cooking is an act of careing and love for our family and friends.
I am a Champagne and Caviar kind of girl. Give me steaks and gravad lox anytime and I'll be happy. I have been blown away by numerous food finds, one of the greatest and simpleist is the pesto. No cook foods are a great boon on a boat. It's hot at summer time and gaz on boat is always on a card, you don't always know where you are going to find the next refill.
I am really thrilled to learn to cook things like snails or cactus or seaweed, which are uncommon to eat around here. All the more so if I can find them in the nature myself. Protein is protein and I'm exicited to try anything, as long as it's a herb or herbivore I'm eating, not a carnivore.
Only thing I will not have in my kitchen or galley, is margarine and other trans fats and I try to steer clear of other unnatural and processed products, as well. Artificial sweeteners are out, too.
We don't do restaurants very much anymore since I found this site. Husband prefers to eat at home, and so do I.