The criticism that I have sometime heard about blogs is that they give an unrealistic view of life. The house is shiny clean, the food looks perfect and the kids have their ponytails just so. I agree. Often blogs do show what we might see as an ideal lifestyle. The main thing to realize is that photography is about capturing a split second in time. The photographer makes the decision to include and exclude certain elements. It might actually be that outside of the frame of the photo there is drawing paper spread all over the table and little pieces of cut up “confetti” when one of the little ones had spent a morning practicing their fine motor skills.
This post is the sequel to the post “Who Killed the Cow“. When we were growing up we would often say “Who killed the cow?” when the last cup of milk was taken from the carton. For the complete story click on the link. 🙂
I have from time to time taken photos capturing “real life.” Here are a few snap shots from those times and a recipe that works perfect for the days full of little surprises.
One morning when I came downstairs I found clementines all over the place. One of our kids had just learned to peel clementines and was practicing. My first thought was, “Oh, NO! What a mess and there went the entire kilo of clementines that I had bought the day before!” I really couldn’t get too mad, it was innocent exploration and finding the floor full of orange crescents isn’t the worst that could happen.
We would occasionally have this whipped lingonberry porridge as an after school snack when I was a kid. Since lingonberries were not readily available in the US, my Mom would use cranberries and they work just as well. The recipe is for a fairly large amount so feel free to halve it if preferred. When I make it, I will often serve it first warm to the little ones at home for lunch and when it has cooled I will whip it as a snack for the school kids.
Whipped lingonberry porridge
2 l/ 8.5 c water
8 dl/3.4 c lingonberries or cranberries
2 dl/ 0.8 c sugar
Bring the water, lingonberries and sugar to a boil. Allow to boil for about 10 minutes. Strain the berries and return juice to the pot. Whisk in 4 dl/1.7 c of Cream of wheat warm cereal to the juice. Allow to cook for about 7-10 minutes, whisking the cereal so that it does not stick to the bottom. Remove from heat and cover with a lid. Allow to rest for a few minutes. Serve warm with milk if desired.
For the whipped porridge, allow it to cool completely. When cool, whip it until it has become light and fluffy. Serve with milk or a dollop of cream.
Afterall there is a beauty in everyday life!