A totally new meaning of blog(g)100

Last Friday the world’s oldest (known) blogger was guest at Skavlan, the most popular Scandinavian Talkshow.

Her name is Dagny Carlsson, and she started blogging at the age of 100 years. Now or never, one could translate her motivation. When she was younger, she didn’t dare to put her dream of becoming a writer into action, and also, when she was young, women did not have the same possibilities as today. Another fact is that today’s technique makes it easy to write and publish online. It is amazing that Dagny at this high age tackles modern technique and starts blogging. But as she says in the interview at Skavlan, the biggest hinder in life is oneself.

For that, Dagny is a real inspiration to many of us, an example of “It is never too late” and “Where there’s a will, there’s a way”. Not to mention the detail that she at her age is a walking Wikipedia of history. She remembers a lot about the old times and writes about it on her blog.

The old times were NOT better, she emphasizes. So I’d say, let’s just do what we want to do – it is not sure that we get the chance to become 100 years old, so that we then can start realising our dreams. Let’s start NOW.

Another advice she gives is “Be curious!”. For her, blogging has an important social function – she meets a lot of people online and offline. She does not know anyone her age, all old friends passed away. She has a younger sister who is over 90 years old, the only family that is left. She never had children of her own, since she first married a guy who loved alcohol too much. The second one, who she spent over 50 years with, she met at the age of 40. Then she was too old for children, she thought. After she left her first husband, she went to Norrköping and became a “konfektionstekniker”, someone who is an expert in fabrics, patterns, sewing technique – an important role in the textile and clothing manufacturing industry, even today. Norrköping was at that time still Sweden’s Manchester with loads of textile industry and many women were employed there. (The concert hall Louis de Geer I went to yesterday is a part of the old, now totally rebuilt industrial area.)

Dagny has by now more than 1 million followers, and this is her blog:

If you understand Swedish, then you can watch and listen to this interview with Dagny:

#6 of 100

An afternoon with SON, Bruckner and Jurowski

This afternoon it is time for the second last concert in our subscription with Norrköping’s Symphony Orchestra (or SON – “Symfoniorkester Norrköping”).

Since we luxuriously enough live a 15-minute-walk away from the home of one of the main Scandinavian orchestras’ home, it is almost obligatory to go and listen.

This afternoon, Michail Jurowski, a very well known Russian conductor will lead the complete concert of Anton Bruckner‘s 5th symphony – a piece of about 80 minutes length.

This will probably be the longest classical concert I listened to and I am actually looking forward to it! (I remember a situation during university where I successfully avoided Wagner’s opera “Tannhäuser” which is on for more than 4 hours with intermissions.)

Wagner and Bruckner lived during the same time. What I noticed when I read about Bruckner’s 5th symphony is, that it has been written during the same time as the early years of our old railway station in Grythyttan, which we try to renovate. The composing periods where 1875 – 1878 and 1877 – 1878.

It will be fun to listen to some music from that time period! Grythyttan’s station master will not have been able to enjoy the music at home, though. The phonograph was only invented in 1877, and Bruckner’s 5th did not get recorded until 1937.

On Youtube one finds some nice introductions to the piece, like this one, played by Leipzig Gewandhaus orchestra conducted by the famous Herbert Blomstedt, who by the way was principal conductor in Norrköping between 1954 and 1962.

Enjoy the music!

#5 of 100

Friday Night Nibbles!

First of all thanks for some great food inspiration to my colleague Pernilla! 

Everyone wants good Friday food, right? Then you should try this recipe and experiment a bit with it.

You need:
– a muffins form
– a packet of puff pastry ( ideally with 10 or 12 square slices)
– 1 egg
– a bit of spicy oil, such as chilli oil
– some grated hard cheese with about 30-35 % fat (such as cheddar or here in Sweden “Västerbottenost”)
– some ingredients for a savoury filling (this is where you can be creative!!)

I had 10 slices of square puff pastry, and the fillings I chose to do where these two: 
1. a bit of frozen whole-leaf spinach and about 5 slices smoked salmon
2. half of a sweet red peppar and 5 mushrooms, all finely chopped, and almost half a packet of herb cream cheese, such as Philadelphia.

How to put things together:
– preheat the oven to 220 degrees centigrade
– defreeze the puff pastry so that it is really soft
– prepare each compartment of the muffins form with a tiny bit of chilli oil. This will add extra taste and makes the pastries come out easier when they are ready.
– mix an egg in a cup, and then put a thin layer of egg onto each puff pastry plate.
– place the puff pastry like small cups into the compartments of your muffins form
– then place the filling into each puff pastry (I had smoked salmon and spinach in half of these, and then the peppars mixed with mushrooms and philadelphia cheese in the remaining ones)
– top each one of the pstries with one (or more) spoons of the grated hard cheese.
– you can choose to close the the puff pastry pockets or you can choose to leave them open. I closed them and then I put a bit of the egg on top.
– the remaining egg I mixed with some chilli oil and put it into one of the two remaining empty compartments of the muffins form.

Put the form into the preheated oven and let everything get ready, it takes about 15 minutes. 


Take the form out and let it cool off about 5 minutes. Then lift each pastry out of the form a table spoon will help you. Serve with some fresh sallad if you like, or enjoy them as they are.

Very important – don’t forget to enjoy a glass of redwine with it! After all it’s Friday night! But they also work with other beverages or plain water of course.




Blogg100? Blogg100!

Today, on 1st of March, the 5th Swedish blogging competition Blogg100 starts, and this year I want to be part of it.

What the heck is it all about? 

The challenge is to publish each day for 100 days in a row a new blog post. So hopefully one gets back into writing again, and hopefully this blog will get a bit of a life again! It has been neglected in favour of
– not writing at all, except on Facebook or Twitter (stupid really, since one doesn’t even own the content)
– writing about motorcycle related topics on Elisa travels
– writing about our railway station renovation project on Grythyttan Station

Since I love writing, but not necessarily when to my opinion there isn’t anything to write about, the challenge really will be to find interesting stuff for each day to come.

Just to warn you, the coming posts can contain anything, from contemplating about simple questions about life, to reports about hobbies like upholstery, station renovation jam making, running, Eskrima training, motorcycles , Grythyttan and Norrköping.

Oh yes, and who is responsible for all this #blogg100 stuff?

Fredrik Wass, one of the most known Swedish media bloggers. You can follow him on his Bisonblog.se or on Twitter @bisonblog , not to forget on Facebook and Instagram!

HERE WE GO! Read you on #blogg100 ?

Yes, YOU can do like me and take part! Read more on Fredrik’s Bisonblog. 


Jam and Marmalade FTW!

This week started for me with a jam making course at Harg Odlarna in Kisa! The course was in cooperation with Eldrimner in Östersund. Throughout the course we got to know quite a bit of new stuff about the basics of jam and marmalade cooking. I also got confirmed quite a bit of the knowledge I already had from my own more or less self-taught marmalade cooking sessions during the last seasons.

Apart from learning new things, it was great meeting other nerds of that area of interest, and it will be great fun to stay in touch with each other. Follow the link for pictures from the course. The ones of you that understand Swedish have a definite advantage when it comes to reading the recipes ;-).


P1000205 P1000204 P1000267 P1000257 P1000211 P1000210



Flu Fighter Soup – a recipe

Is everybody sneezing and coughing around you? Do you feel a flu coming on or are you already one down in a fight against it? Then this recipe might help you getting back on track. Take yourself to the supermarket, or send someone, to buy the following ingredients for a flu fighting soup with 3 – 4 servings:

– a tin or glass with 400 grams  tomato pulp
– a tin with cherry tomatoes (ca. 250 grams)
– 1 onion
– 2 – 3 garlic toes
– 1 piece of ginger (thumbnail size)
– 1 lime
– Mediterranean herbs (loads), fresh or dried
– chili powder (or fresh chili, or dried, whatever you have available)
– sea salt (a good amount)
– a big tea-spoon of honey
– olive oil
Optional: 200 grams of salmon (fresh or unfrozen) OR Wiener sausages (or other tasty sausages, whatever you fancy)

Then you throw the ingredients together as follows. However, before you start, you have to understand that the soup works through its components “hot/spicy, salty, sour and sweet”. Bearing this in mind, it helps you finding the dose of ingredients you want. It is free to experiment, and let’s face it, if you don’t taste anything due to having a cold, the hotter the soup, the better.

Here we go:
Take a sauce pan of a decent size and put 2 table spoons of olive oil into it, and put it on middle to high heat.
Chop the onion, the ginger and the garlic and stew it in the hot oil, a bit of brown colour is totally desirable. If you use fresh chilies, add these now as well and let them stew with the onions. Chopped chilies of course, and do take out the seeds, and do not forget to wash your hands after handling these. Otherwise your hands will get hot, and eyes, if you rub them with unwashed hands, you probably know what I mean.
If you decided for Salmon or sausage, then these should be cut into pieces and added to the onion/ginger/garlic mixture now, so that even these get a bit of colour on the outside.
Once things in the pan got a bit of colour, add the tomato pulp, and the cherry tomatoes.
Then add the herbs, the chili powder/ dried chilis (if you did not take fresh chilis).
Add as well a generous amount of sea salt and a big spoon of honey. Honey will balance the saltiness and sourness of the soup in a nice way, and it will do wonders for your throat. So don’t be shy.

Now that everything is in the sauce pan, take down the heat to the lower level and let it simmer for about 7 minutes.
The rest should have taken about 10 minutes to fix.

Now you have a great hot soup to enjoy. You can also freeze it and have it next day, so you can really just stay in bed and sleep off whatever decided to hit your poor body.

Get better soon!

And no, there is no picture of the soup, just get creative with the ingredients! Should you find other variations, please do share them in the comment section below, thank you.

Norrköping Walkabout

Today the BF suggested to take a loooong walk through our town, Norrköping. And yep, off we went, almost 10 km from South to East and West of town. We discovered a few new sights and places, and it was a real pleasure to be able to enjoy all the Christmas lights in a halfway decent weather. You must know, it has been pissing down with rain most of the days, and November was a month with only a few hours of sun. December hasn’t shown much of an improvement for that matter either. But never mind, let’s focus on the nice things in life!

Follow the link and join us on our Sunday afternoon Norrköping Walkabout!


Route10 km in 2,5 hours, if anyone is interested. A great round for runners as well!

Footie for the win!

With excitement we follow this year’s European Championship of ladies’ football which takes place in Sweden. One of the places the teams play is Norrköping, and so we went to see the second semi-final last Thursday. Norway played Denmark. It was a match with ups and downs, not at last due to the first goal being scored by Norway in the first five minutes, and the equalising one coming from Denmark during the last five minutes of regular match time.
So the match went into extra time.  Most of the audience appreciated that, however, somehow the security guards placed out around the arena did not seem to be overly impressed by the fact that they needed to spend at least half an hour more on their positions…
Anyway, since Denmark played stronger, it was fair enough. Norway won in the end on penalties. The otherwise catching-it-all Danish goalie definitely wasn’t at her best that night, which was a shame. The German Denmark fans who were sitting behind us during the match would certainly agree on that. Their “Denmark! Denmark! Goooo” is still ringing in my ears.

Anyway, after the match all the Norwegian players came to our corner where we sat. Their families were sitting there during the match, the other noisy group apart from the German Denmark fans. But oh how proud they were! Some pics from the event:





The text on his t-shirt says “real men watch women’s football!” So true! I was actually quite disappointed when I noticed how many of my otherwise footie-crazy German friends didn’t even seem to know that this tournament is taking place. Well, they might have noticed by now since the German ladies play Norway in the final in Stockholm tomorrow afternoon. My odds are on Norway, though!

Harvest time.

It is a nice and warm summer we are allowed to enjoy so far. Fruits and vegetables grow. So today was harvest time!
The raw material:


And some of the results:



Rhubarb pie and raspberry/ red gooseberry jam. The pie’s already a gonner. You might have suspected that, though.

Soon first Advent!

Incredible how fast this year went. Again. Just in time I managed to fix the traditional German Stollen. Although this one needs to rest a week in a cold room before reaching its full flavour. It is one of these types of bakery that get better the longer they can rest. It is totally o.k. to consume the last piece in early January. Not sure about bought Stollen, though, if that applies there, too. Tip: Have it in the evening with a sip of your favourite Whisky, Talisker for example fits well. Or, have it as a part of your breakfast with a bit of butter on your slice. Or just have it with your afternoon tea or coffee. Anyway, enjoy!

Happy 1st Advent!