I know you're soon about to leave, but I wanted to give you a belated warm welcome all the same. To be honest, it is not so much the fact that you arrived and you're here that fills me with exquisite joy. It's just that your arrival signals the beginning of summer, or closure of spring, if you will, and a very desired vacation. You've made me quite the busy lass, you have, assigning me with three major school projects, loads of homework and a German exam. Sneaky, sneaky, very cruel, but then again, May's always the month of work. I knew my schedule would become incredibly hectic the moment April ended, and by George have you kept me busy. You always do.
I cannot pretend I'm not looking forward to June and her rays of sunshine, but I'll be fair and give you the acknowledgement you deserve. You've made people incredibly happy; your try at creating warm weather and summer temperatures having been somewhat successful, and those rare days of sun sure changed everybody's attitude. I hope you know all the good you've done to us. You're the month of birthdays, anniversaries and confirmations, and there have been quite of few of those as well this year, particularly the former. My lovely sister, the spoon to my fork, turned 24 early this month. It saddens me that we live so far away from one another, but she knew I was thinking of her the entire day. At least I hope she did. Then my brother, my nerdy source of all things fun, turned 21 the very next day. Him we celebrated, with Melktert and muffins; a day truly filled with gluttony and joy. My grandparents 60th wedding anniversary filled me with awe and respect, and filled the entire family with some more cake and fun. The 17th May brought her own goods; hot dogs (or espiral de Viena in my case), ice cream and potetskaker. The Norwegian birthday is always, at the risk of sounding platitudinous, a convival festival. Profoundly.
Two other people celebrated their birthday's today: my mum and M, and I've literally spent the day baking pastries and brewing coffee for my many cousins, aunts and uncles (and I really do have loads of those.) The weather didn't cooperate, however, and although there were hours without rain, no sun was to be found. That wasn't very kind of you, May. I really hoped you'd abet me today. As for M., her party is next weekend and I do hope you'll mature. It'll be your last chance this year to shape up and leave a solid, happy legacy. Meanwhile, all I can do is wish M. all the best. Joyeux anniversaire ma belle!
So May, which legacy will you leave us this year? Until now, you've had your fair share of ups and downs, negatives and positives, black aspects and white aspects, but I'm hoping you'll give us some of your gray aspects as well. And please, don't procrastinate.
Recipe invented by yours truly
2 medium-sized carrots, peeled and grated
6-8 large cabbage leaves, washed, cooked and in small pieces
2 chilis, chopped
1/2 ginger, grated or minced
6 garlic cloves, peeled and minced
Salt and pepper
4 tbsp oyster sauce
3 tbsp soy sauce
2 tsp sesame oil
14 spring roll wrappers
1 egg, beaten
1 egg, beaten
1.Prepare the cabbage, carrots, chilis, ginger and garlic as stated above. Fry these vegetables in chili oil for roughly two minutes.Add the sauces and spices and blend well.
2.Place a spoonful of the filling in the centre of the spring roll wrappers and wrap as shown in the pictures above. Brush the egg on the edge of the spring rolls and stick the roll wrap together.
3.Heat frying oil in a cassarolle. Using a pair of chopsticks (or any wooden or metal kitchen utensil), place each spring roll into the cassarolle and let fry for 5 - 10 secondes. I like to turn the spring rolls around while it is frying. You have to be very careful - the rolls quickly burn! The oil should neither be too warm (it'll burn the rolls) or too cold (nothing will get cooked). I like to under-fry my spring rolls, otherwise I feel there's too much oil.