A piece of fresh salmon or trout, in cubes or similar
rapeseed oil
3 garlic cloves
Salt, pepper, a few drops of Tabasco sauce

Heat the oil in a pan with garlic, salt, pepper, Tabasco, until the garlic starts to brown. Not longer, it doesn’t taste good. Add the fish, put on a lid and turn off the heat. If the fish is too raw for you, turn it on again for a few minutes, but be careful not to overdo it. Dry fish=no good.

Put the fish on a piece of bread, buttered.
Improvise:

Mustard
Extra pepper or Tabasco or both
Capelin roe
Boiled eggs, halved or in smaller pieces
Parmesan, grated

The eggs can be hard-boiled or softer.

Capelin roe (lodderogn) is cheap luxury, 20 kr
for a glass that is small, but still enough for quite a few lunches.

The more good things you put on, the more you’ll be needing a glass of wine. Tonight I had only beer, which goes with most things, I think, but I should start drinking wine rather than beer. Better for the health, maybe ;-), and to me right now, very interesting.

I can hear the sound of friends more healthy than myself, saying, why don’t you drink the good water you have in Norway? I agree, it is good, and it is actually unnecessary to buy any more water than you have already paid for, delivered by the municipal water supplier, unless you want the bubbles. Even better if you’re actually out in nature, walking or biking. There are even different genres: Mountain water, the best, I think, water from the woods, not bad either; arctic feel, cold and clear… I can already imagine a host of food writers specializing in water. Whatever the papers here write about the bad quality of Norwegian tap water, I’m not sure I believe it, it generally tastes and feels good.

I’ll have to come back to that too.

Right now, alone in our garden, perfect temperature, quiet (more or less, I’m starting to hear the traffic somewhere across the evening breeze). Calm. A good time to read some Chinese poetry, I think, in English, I don’t know more than one word (spoken) in Chinese:

Ni-hao! Hello!