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Danish Heritage

When I was 15 I visited my extended danish family for the first time in a decade. One of my great uncles, or fourth cousins, or whatever, is an ENORMOUS Danish chef who boozes with the best of them.

After a dozen or so gammeldansks, language no longer matters. Just food. I cannot deny the drunken danish blood running through my veins, nor do I have any desire to.

Cooking while drunk is something I think I learned by osmosis from my father. So when I was midway through cooking my dinner after a glass of mead, it was only natural that I should change my mind and make fried risotto cakes from sratch.

Though I wish that craving for caviar would fade... only answer? More booze. Let's hear it for hard working, alchohol producing yeast! Wooo!

Comments

( 1 comment — Leave a comment )
drzero
Feb. 10th, 2004 02:53 am (UTC)
Yay Yeast, it rises to any occassion....sorry. I'll go have a beer now.
( 1 comment — Leave a comment )