JULMAT

Breakfast – Rice porridge with milk, cinnamon and sugar. The porridge turned out so nice and creamy even my sister would be satisfied.

Lunch - Potato, herring and sour cream accompanied by bread, pate and pickled cucumber. Bread got very soft even tough I halved the amount of yeast. Pate good but could have got a little bit more flavor and it too just about forever to bake it.

Dinner – Jansons frestelse, red cabbage, herring, meatballs, sausages and julmust. Janson was really good, could have tasted a bit more of the ansjovis (still used two tins) and took forever to cook. Aida got impatient so had to scoop some out from the corners of the gratin form. So for every piece of potato she had, she tried it on her tongue and found it “panas” (malay for hot) so I had to blow on it. She had a second helping as well so it must have been good. She got really happy when she got the julmust. The meatballs got a bit salty and dry, but on the whole better than the one they served us at IKEA.

I made Ris a’la Malta as well. But we were to full to bother about it so we had it as a dessert after lunch on Christmas day. It was indeed very popular.