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Friday, 30 January 2015
Thursday, 29 January 2015
Planning for Spring
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| View from the window… brr! |
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| Warm and cozy pepper seeds |
There isn't too much actual doing at the moment, but we have started tentatively with peppers, as they take a long time to grow: three yellow peppers, three red peppers and three chillies are in a little greenhouse on the kitchen window sill. We also decided to test out growing some seeds in a colder environment, so three red peppers and three chillies moved out into the stables, where there is a balmy 8 degrees. Brr!
Monday, 26 January 2015
Organizing the freezer. Sorta. ❤️ Frysorganiseringsförsök. Kladdigt. #paulssonpaleo
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Meat muffins! Beef liver and lamb mince. ❤️ Köttmuffins! Nötlever och lammfärs. #paulssonpaleo
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Liver pâté in the making. ❤️ Leverpastej på g. #paulssonpaleo #grassfed #paleo #primal
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Saturday, 24 January 2015
First week in Sweden. #movetoSWE
Our first full week in Sweden is coming to an end and
unfortunately for me, I return to the UK tomorrow for two weeks, to tidy up
some loose ends at work.
Time has flown by but we have accomplished a lot in
the few days we have been here. The house and location are far better than I
remember when we came to view the property for the first time back in late
September.
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| #movetoSWE |
Firstly, the location is really secluded, we are
enclosed on all sides by a dense forest of pine trees, but due to the
undulating topography we have a good vantage point. This meant for the first
few days, we did not see any other beings - a bit strange coming from London
and probably the hardest thing to get used to. It is incredibly peaceful and
the best bit is that we can walk out of our front door and have no-end of
trails to walk, run, and cycle on and lakes, streams, waterfalls to swim in (in
the summer of course). Perfect!
The house is large, which it needs to be to fit us all
in. Bringing everyone together means that we have a lot of stuff. The week has
been boxes and paper galore, unpacking and repacking, sorting and discarding,
moving up and down, and trying to understand the technical aspects of working
with a heating system off-grid. We are all getting used to its peculiarities
and I am sure it will become second nature very soon, still, firing up the wood
burning stove in the morning so we can cook breakfast feels very liberating.
We are really looking forward to settling in further,
starting to plan for the next few months ahead, meeting more of the locals and
understanding what makes this place tick. For me, I think it is going to take a
while for Breared to feel like home and not a holiday location, but I reckon
once the hard work begins and we start to stamp our mark on the place, we are
going to have so much fun seeing it evolve and having family and friends stay.
Follow my instagram
feed @nomispohsib and #movetoSWE for photographic updates.
Little carnivore, big bones, endless chewing fun. ❤️ Liten köttätare, stora ben, härligt tuggmotstånd. #paulssonpaleo #paleo #primal
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Thursday, 22 January 2015
Tuesday, 20 January 2015
Meat on a Budget / Budgetkött
Dinner was a bit unconventional today: beef tongue. We're constantly on the lookout for cheap cuts of meat and tongue is up there with heart and liver. The flavour is reminiscent of salt beef, consistency slightly more compact.
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| Leave the handling to the less squeamish family members |
The recipe went something like this (my friend Anna kindly provided the base :-)):
1.3 kg beef tongue (from a grass fed, happy cow)
20-30 black peppercorns
10 bay leaves
2-3 tablespoons of salt
Sliced carrots, onions, garlic and fresh ginger (this is where I went off on a tangent...)
Cold water to cover the tongue
Add the tongue and spices to a sauce pan, cover with water. Bring to a boil. Let simmer for 2 hours, occasionally turning the tongue if it is not wholly covered. Let cool until you can handle it with your hands and take off the skin. You may have to use a sharp knife. Cut the tongue in half (one half being the tip of the tongue). Put the two pieces in a clean sauce pan and cover with the strained fluid, plus 3 more tablespoons of salt. Let rest for 2-3 days in a cool place, preferably longer.
Slice the bigger piece thinly and serve with mash and a spicy mustard or garlic mayonnaise.
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| In this format it is easier to pretend it's just salt beef |
Chop the tip of the tongue into small pieces to add to soup, broth, omelette, etc (it is slightly tougher).
Next time I think we'll try to cure the tongue for a week before boiling, to make saltier.
***PÅ SVENSKA***
Idag blev det tunga till middag. Kändes sådär lagom udda, och gott! Vi letar ständigt efter mer förmånliga köttdetaljer och tunga är ungefär i samma prisklass som lever och hjärta. Smakar ungefär som rostbiff/ salt beef, med lite mer tuggmotstånd.
Receptet jag använde löd på ett ungefär så här (baserat på min vän Annas recept):
1,3 kg nöttunga (helst från en glad och gräsbetande kossa)
20-30 pepparkorn
10 lagerblad
2-3 msk salt
Skivad morot, lök, vitlök och färsk ingefära (här började jag visst bli lite extra kreativ, förlåt Anna...)
Kallt vatten för att täcka tungan
Lägg tunga och övriga ingredienser i en kastrull, täck med vatten. Koka långsamt i två timmar, vänd tungan då och då. Låt tungan svalna på skärbräda tills du kan dra av/ skära av skinnet. Dela på mitten i en tjock och en tunn del (tungspetsen). Lägg bitarna i en ren kastrull och slå över det silade spadet plus 3 ytterligare matskedar med salt. Låt stå svalt i 2-3 dagar, gärna längre.
Skiva den större biten i tunna skivor och servera med rotmos och en stark senaps-/vitlöksmajonnäs.
Hacka tungspetsen i små små bitar och ät i soppa, buljong, omelett, osv.
Nästa gång tror jag vi testar ett tvärtomrecept och rimmar köttet i en vecka innan vi kokar det, för att få en saltare smak.
5 grown-up cups of broth today. ❤️ Idag behöver vi fem vuxenkoppar till buljongen. #paulssonpaleo
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Sunday, 18 January 2015
Skinless sausages. Meatballs are so yesteryear. ❤️ Varför göra köttbullar när man kan göra skinnlösa korvar. #paulssonpaleo #lindegrens
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Article in "Faktum", whoop! ❤️ Artikeln i Faktum, hurra! #paulssonpaleo #faktum
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Monday, 12 January 2015
Sunday, 11 January 2015
Update on the Hippies
*ENGLISH*
The last two months have entailed sitting in a car for an hour and a half each day, moving one carload at a time. We've had to fire up the furnace each day in the new house as well as sort out a load of things before being able to move in properly. Now that the floors are ready, we're ready to move the big stuff and start living in the new house. It's about time, too, as the London posse are getting their one-way tickets a-ready in about a week. Surreal is the word for the day! I guess you could say that the plan is starting to come together.
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| Random stuff that one has to sift through when moving (imagine running with this on your hip...) |
*SVENSKA*
Till alla våra fanatiska följare (mamma, dåra...), ni får ursäkta Instagram-flödet på bloggen de senaste månaderna. Jag hade aldrig kunnat tro att den här flytten skulle ta så mycket energi! Jag sover typ tio timmar varje natt, men är ändå ett vrak. Och jag som inte ens har barn, djur, ett "riktigt" jobb eller några andra ursäkter. Svagt, jag vet. Stackars mina föräldrar, då...
De senaste två månaderna har inneburit körning fram och tillbaka till Simlångsdalen för att flytta "småsaker", elda (nymodigt värre) samt fixa en massa annat inför inflyttning. Nu när golven är färdiga så kan vi köra de stora grejerna och flytta in på riktigt. Det börjar liksom brinna i knutarna, eftersom resten av klanen anländer om ca en vecka. Det känns helt surrealistiskt att det här verkligen händer! Vi ska bli storfamilj!
Friday, 9 January 2015
Fond Farewells
It almost feels like a family tradition to have leaving drinks at The Remedy, so last night I introduced the lovely Emily to the best wine bar in London.
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| Great chat, delicious wine, meat and cheese. |
Thursday, 8 January 2015
Getting nerdy. Swedish Native Poultry Club. ❤️ Nu nördar vi ner oss. Svenska Lanthönsklubben. #paulssonpaleo
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Wednesday, 7 January 2015
Saturday, 3 January 2015
Pure Taste Restaurant Visit
Where: Westbourne Grove, London, W2 4UP
When: 30.12.14 at 20.00
A while back, we got the opportunity to sponsor a Paleo-friendly
restaurant in London and we jumped at the opportunity. The sponsorship package we
chose gave us a starter and dessert for free, once the restaurant opened. After
months of waiting, the email finally arrived announcing that Pure Taste was
opening. We immediately booked ourselves a table and poured over the online
menu in anticipation.
Last week, we finally ate at the Pure Taste Restaurant in
West London and we were not disappointed.
Unfortunately, Cecilia is in Sweden so it was only the London contingent
that could go.
We did some more soul searching over the menu and then made
our choices and the waiter gave us a great recommendation for a Spanish red
wine, which would go with our meaty starters and mains. Then they started us
off with a complementary mise en bouche with salmon sashimi and wasabi puree.
So refreshing!
Then on to the bread basket: Italian breadsticks, coconut
flour flatbread with onion and cumin seeds and Rosemary plantain crackers,
served with extra virgin olive oil and balsamic vinegar and tzatziki. Our
favourites were the warm Italian breadsticks, which had loads of Italian spices
on them, but we were really intrigued by the plantain crackers which were extra
crunchy and similar to Swedish knäckebröd.
For starters Cat
had the free-range charcuterie, garlic stuffed olives, sundried tomato and
rocket salad and Simon had the pan fried breast of wood pigeon, roasted baby
beetroot, activated walnuts and baby watercress. Both were good (charcuterie is
always good), but the wood pigeon was the more interesting choice. The meat was
served cold and melted in your mouth, surprisingly similar to a pork tenderloin.
The mains came next and Cat chose a pan-seared breast of
wild mallard duck, celeriac rosti, sautéed kale, spiced cranberry and
Clementine sauce and Simon the canon of venison, brussel sprouts with bacon, boulangere
Jerusalem artichokes in a red wine jus. We were both initially a bit
disappointed that the steak was sold out, but this made us a little more
adventurous with our choices. The duck was beautiful, served rare. The venison
as you would expect had a strong gamey taste, but worked well with the brussels
and bacon.
Dessert was a very difficult decision as all the choices
sounded amazing. After much consideration and help from the waiter, we ordered
the sticky toffee pudding, toffee sauce and salted caramel ice cream and the
spiced pear and pecan crumble with almond milk crème anglaise. By this point,
we were both stuffed (Cat more so than Simon) and we both could hardly finish.
The crumble with the non-dairy custard was great. The sticky toffee pudding was
nicely balanced by the salted caramel ice-cream, but as we rarely eat sweet
stuff anymore, it was a little bit on the sweet side.
All in all, we had a lovely evening and it was nice to be able to order from a menu without making any modifications. We have already recommended the
restaurant to our friends, who will be going very soon.
Tuesday, 30 December 2014
Fantastic meal @puretasterestaurant with @catpbish #datenight #blog #paleo #london
via Instagram http://instagram.com/p/xPzg_oNzle/
Sunday, 28 December 2014
Belated Christmas shroud. ❤️ Försenad julskrud. #paulssonpaleo
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Saturday, 27 December 2014
Lil T's room gets a lick of paint today. ❤️ Lilla loppans rum ska målas idag. #paulssonpaleo
via Instagram http://instagram.com/p/xG64NyHtq_/
Tuesday, 23 December 2014
Monday, 22 December 2014
The liver pâté waiting for the oven. ❤️ Leverpastejen väntar på ugnen. #paulssonpaleo #paleo #primal #julstök
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The End of an Era and the Beginning of a New One
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| Last day selfie
I cannot believe it! The day has finally come. It is my last ever day in a corporate environment. I am packing up my belongings; a cafetiere, a calculator, a pen, a Christmas card and a pair of Vivo barefoot shoes, and shutting off my computer for the last time.
|
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| Bye bye, desk! |
I am excited and terrified in equal measures. We are packing up our London lives and moving to rural Sweden in January. First things first though: crackers and turkey with the British family.
Watch this space for updates on the move!
Wednesday, 17 December 2014
Wednesday, 10 December 2014
Sunday, 7 December 2014
Saturday, 6 December 2014
Friday, 5 December 2014
Thursday, 4 December 2014
Grassfed beef fat from the butcher. Tallow time! ❤️ Gräsbetat nötfett från slaktaren. Talgdags! #paulssonpaleo #primal #paleo
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Eagerly awaiting the arrival of lil T and her rents in the new year. ❤️ @catpbish @nomispohsib #paulssonpaleo
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Found these lovelies on my walk. Guess I'll be having porridge then! :-) #paulssonpaleo #primal #paleo
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Monday, 1 December 2014
This house now belongs to us! :-) ❤️ Nu är huset vårt! :-) #paulssonpaleo #simlångsdalen
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Sunday, 30 November 2014
The Wait is Over/ Nu är väntan över!
Tomorrow we finally get the keys to the new place. This last month has been a lesson in patience. NOT MY FORTE. It's been a month of not really knowing what to do with myself. After finishing my PT training, I've been wanting to prepare for the move, write the business plan, do prepping research, but it's all felt like a stop and start exercise, with more questions popping up at every turn. I've had to realize that there is precious little I can do ahead of the move, apart from packing stuff into boxes. Trying to plan for January, when the whole clan is in one place, is futile.
Anyway, the wait is over now. :-) Onwards and upwards!
Imorgon får vi ÄNTLIGEN nycklarna till det nya huset. Den senaste månaden har varit seeeeg. Tålamod är verkligen inte min styrka. Jag har inte riktigt vetat vad jag ska göra av mig själv efter PT-kursen. Jag har velat förbereda inför flytten, fila på affärsplanen, göra research, men det hela har känts dödligt trist. Jag har fått inse att det finns väldigt lite jag kan uträtta innan vi har flyttat, förutom att packa ner tillhörigheterna i kartonger. Att försöka planera allt i detalj innan hela klanen är samlad i januari är helt enkelt meningslöst.
Men nu är iallafall väntan över! :-)
Anyway, the wait is over now. :-) Onwards and upwards!
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| This is what utter boredom looks like translated into daywear: solo polo neck from Grandma, wooly dress and running leggings. Couldn't be arsed... But it made me smile. :-) |
******SVENSKA******
Imorgon får vi ÄNTLIGEN nycklarna till det nya huset. Den senaste månaden har varit seeeeg. Tålamod är verkligen inte min styrka. Jag har inte riktigt vetat vad jag ska göra av mig själv efter PT-kursen. Jag har velat förbereda inför flytten, fila på affärsplanen, göra research, men det hela har känts dödligt trist. Jag har fått inse att det finns väldigt lite jag kan uträtta innan vi har flyttat, förutom att packa ner tillhörigheterna i kartonger. Att försöka planera allt i detalj innan hela klanen är samlad i januari är helt enkelt meningslöst.
Men nu är iallafall väntan över! :-)
Morning Belch Or Lack Of
My key takeaway from the day was that it all starts with digestion (well, I believe I have the food part sorted anyway). Essentially, if my digestion isn't right, then I can't take on board all the lovely, nutritious food that I eat. I have always struggled with my stomach, but it has got a lot better since going lower carb, but I still feel like it isn't quite right. I have gone from constant bloating and gases to "only" being constipated. Better for people around me, but still uncomfortable. I also think that some of my exhaustion and general worn down feeling may come from lack of nutrient absorption.
Emma mentioned that the acidity in your stomach is the first thing to check (and sort out). Apparently, it is much more common to have too low stomach acidity than too high acidity, despite medicines being geared towards the latter. There is a simple test for stomach acidity, but unfortunately I had to wait till this morning to do it: the bicarb test. Simply stir 1tsp of bicarbonate of soda into 200ml of water and drink it first thing in the morning. If you belch within 2-3 minutes of drinking it, then you're fine, otherwise you have too low stomach acidity. Simon willingly subjected himself to the test too, and belched like a trooper. Me on the other hand... Nothing, nada, zilch, not even a murmur from my stomach. Yikes. According to my brief Internet search, I should try this on three consecutive mornings, but it looks like I may need to supplement with some HCL (hydrochloric acid) to increase acidity. I am ever hopeful that I one day I too will have a happy tummy!
Lunchbox "cheap and cheerful". #paulssonpaleo #fitnessfestivalen
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Thanks for Paleo goodie bag from @catpbish Fitter Food Academy visit yesterday #blog #fitterfoodacademy
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Sunday, 23 November 2014
Saturday, 22 November 2014
Tallow Time/ Talgtider
It was Cat that first came up with the idea of making something out of all the hard fat on the beef hearts that we now eat at least a few times a month. I believe she got it from Mark's Daily Apple, but reading his recipe now, it just seems overly complicated, so check out our below.
Why use tallow? It is incredibly heat resistant. It will keep for ages in room temperature. It is mainly healthy saturated fat, meaning that it won't contribute to inflammation in your body (especially if you make it from grassfed beef). And last but not least, rendering tallow is a logical step to take if you eat meat, ie to use the rest of the animal in any way you can.
- Buy some grassfed beef fat, the hard kind - ask your butcher for it or use the stuff that you find around the heart or kidneys, if so inclined - we bought 650 g this time around
- Cut it into small pieces, place it in a pan, aiming for a layer of max 4-5 cm
- Turn on the lowest heat possible, do NOT be tempted to increase the heat
- Wait
- Wait some more, stir occasionally, check in on it every ten minutes or so
- Start pouring off the liquid tallow into glass jars
- Season the leftover "beef scratchings" with salt and eat with a spoon, yum!
**********SVENSKA**********SVENSKA**********SVENSKA**********
Det var Cattis som kom på den briljanta idén att göra talg av allt fett från de kohjärtan som vi äter några gånger i månaden. Jag gissar att ursprungsreceptet kom från Mark's Daily Apple, men när jag läser hans recept nu så verkar det lite väl komplicerat, så här kommer vårt egna:
Varför ska man då göra och använda talg? Därför att det är otroligt värmetåligt. Och hållbart. Och bidrar inte till inflammationer tack vare den höga halten mättat fett (det härsknar varken i skåpet eller i din kropp). Dessutom är det ett logiskt steg att ta om man äter kött, dvs att ta tillvara på hela djuret.
- Köp helst gräsbetat nötfett, så hårt som möjligt - be slaktaren om det eller karva bort det hårda fettet kring t ex hjärta och njurar - vi köpte ca 650 g den här gången
- Skär fettet i småbitar, lägg i kastrull, sikta på ett lager på ca 4-5 cm
- Sätt på spisen på det allra lägsta, och då menar jag verkligen det ALLRA lägsta
- Vänta
- Vänta lite till, rör runt ibland, kolla läget var tionde minut eller så
- Börja hälla av den flytande talgen i glasburkar
- När krafset som är kvar på botten blir brunt och lite knaprigt, ta av från spisen och salta och ät som fläsksvål (låt inte svalna för mycket dock, för då är det INTE så kul)
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