The Norwegian strawberries are exeptional. Because of the relatively cold summer with much light the strawberries get very tasty and good here up north.

Still, large scale production does it best to destroy the whole thing. Now 90% of the berries grown in Norway are of the same type, Corona.

So much for diversity…

The Corona berries are grown using fertilizers and all kinds of tricks to get them grow with no defects, grow fast and get big.

So much for the taste…

Well, as I said, the Norwegian berries are exeptional, so despite these efforts to destroy one of natures wonders we can still enjoy quite sweet and tasty berries every summer. The reason for my irritation towards the large scale production is the berries on the pictures. They are grown by myself on our balcony. They taste like heaven and remind me of how real strawberries should be.

My tip to the Norwegian Asociation of Strawberry Producers (if something like that exist) is to start thinking about quality and give up the sensless focus on quantity.

(You can find this article in Norwegian here.)

Today I made a new batch of our favourite mustard. And why not snap some pictures while I make it an share the recipe? Well, I did:

2 tbsp mustard powder
2 tbsp yellow mustard seeds
2 tbsp brown mustard seeds
2 tbsp water
6 dried red chilies

2 tsp salt
2 tbsp honey
6 tbsp balsamic vinegar
4 tbsp olive oil

Run the mustard seeds and chilies in a grinder. Add the mustard powder. Add the water and mix into a dry mixture. Let it stand for 10 minutes, developing the mustard tastes.

Add salt, honey, vinegar and olive oil. Run in a blender. Keep in the refrigerator for years. The taste will change and after a while it will be much more smooth than in the beginning. Still, this mustard will keep tasty and interesting for a long time.

If you want to be completely without any compromises when you make this mustard make sure that the honey is pure Devon honey from England or the best Acacia Honey from France. The salt should be sea salt from Maldon in England or Aigues-Mortes in France. The olive oil should be fresh extra virgin from Italy. Selvapiana 2004 is an exeptional oil.

This blog is right now extremely technology focused. It seems unlikely, but I actually have interests in addition to being a part time complete nerd. One area of extreme interest is food. I have a separate food blog, but it is in Norwegian. So, right now I just felt like I needed some warmth in this blog. So here you are. Norwegian shrimps. French wine. Bread. Butter. The recipe of today. I promise to come back with more food, wine, coffee, cigars, music, movies and travel…