There was something magical about witnessing these young boys taking a swim in the lake. They screamed, they splashed, they jumped and they laughed in the way that one does to welcome the summer.
Back, at last! New computer, new Photoshop subscription and new energy. Luckily I had stored the photos from the past couple of months on my camera, so I can start sorting them out now 🙂 Let’s start with an easy-to-prepare goat cheese & beetroot salad recipe from a sunny lunch at the Finnish Archipelago a few weeks back. You could serve this hot or cold, it’s not crucial to have all the ingredients either, feel free to improvise – that’s all part of the relaxed holiday cooking, right? For 2: 1-2 pre-cooked beetroots, cut into thick slices. piece of goat cheese cut into 6 generous slices two slices of dark bread (we had a traditional archipelago bread, but use a bread you like and toast it before constructing the salad if you prefer) 1 scallion washed & sliced pine nuts (optional: toast them in advance on a pan) liquid honey fresh thyme Drizzle some honey over the bread and place a slice on both plates. Start building the salad, alternating between the beetroot and the goat cheese, …
As we say in Finnish, we were “keeping the rain” with woolly socks on drinking cups of tea and reading our books.
Another beautiful summer day in Åland with nothing on our To Do list. Still I rolled out my yoga mat on the terrace for a good 1,5 hour practice while Barry was typing on his computer. The light breeze was rustling through the trees and the sounds of traffic were replaced by flying beetles and other wildlife. Some reading, good eating and just breathing in the fresh country air. Ice water with fresh mint and lemon, a simply perfect summer drink.