tableofcolors

Simple pleasures

Tag: nature

Elma’s travels

by tableofcolors

Last weekend we escaped for 24 hours. I have come to think that they are almost one of the best kinds of retreats. Certainly it does not offer the opportunity to travel somewhere far, but I have realized that often we don’t really explore all of the neat places that are close to home, not to mention that traveling close to home is often quite budget-friendly and usually organizing a babysitter is a fairly easy task. We drove a little over an hour East to Imatra which is almost right at the border between Finland and Russia. It was a place that Elma* had visited during her travels to Finland as well. She had come with great expectations, as there is a the State Hotel in Imatra that has been built in 1903 to represent a jugend-style castle. There had been two previous wooden hotels in the same location looking over the waterfalls and rapids but both had burned. It was a location favored by the Russian aristocracy and it can be called the oldest tourist attraction of Finland as even Russian Empress Catherine the Great visited in 1772. And so Elma had significant expectations. state hotel imatra salonIn her writings she describes the carvings of the animals that she thought were rather funny and the art that could be found in all of the rooms. She felt that she saw more art in one stay than in a normal year unless one visited art galleries. She described that the interior was rather simple with the crowning element in each room being a round green enamel wood-burning fireplace. The simplicity left room for the artwork, which in her opinion were not always of the highest quality, but were an improvement over the “The Lone wolf” print that could be found in nearly every waiting and sitting room in the USA (1930s) at that time.

state hotel imatraRight below the hotel is a small canyon that used to be full of rushing water. Today it is void of water except on certain days when they run water for show. I guess she had heard of it called the Niagara of Finland and wrote that they had heard too much and had imagined it to much wider and larger. But the nature in the area and in all of Finland found a place in her heart. She said that just five minutes outside of Niagara the spell is broken, but in Finland the enchantment continues all around.

imatra“In Imatra, the forest, roads and villages all give of themselves to afford an befitting view. Indeed, when traveling in any direction in Finland the enchantment does not break. In between there is changes (in landscape) but this natural picture has no gaps and it flows like a poem. The plentifulness of wood and the force of the water are ideal for the factory. Practicality and beauty are combined. The company’s railroad goes through picturesque forest and the factory looks like a large vacation home situated right above the river. The workmens’ wives use a shared laundry room, which they are able to use on certain appointed days along with the laundry machines and wringer. And while children play the talkative tongues of the mothers’ make this difficult work day a day of joy.”

saimaa fallsThe Imatra Falls enjoyed their peak in tourism during the late 1800s and early 1900s. St. Petersburg was only about 40 kilometers away and during that time Finland was an autonomous part of Russia meaning that travel across the border was simple and wealthy Russians came to Finland as it was so much closer than central Europe. But as often happens with the advance of technology and industry, a dam was built in 1929 which dried up the falls except for on certain days.

These two links show the Imatra falls in the old days. The one above is a slide show of old postcards that showcase the landscape of the rushing falls. The link below is series of old photos of people posing at the falls. Perhaps this is the scene that met Elma when she arrived in Imatra.

We didn’t stay at the old State Hotel, rather we stayed at the Holiday Club Saimaa which is about 16 kilometers outside of Imatra. The scenery is beautiful there and we enjoyed a walk along the shores of the Saimaa, Finland’s largest lake and Europe’s fourth largest lake.

saimaaJust a few weeks back the landscape was quite brown, but with all of the rain, there are buds and sometimes even small leaves on trees. The green is the fresh spring green, that comes and goes just as quick before the deeper greens of summer. Even the hotel restaurant, Le Biff had light greens on it’s menu as it had a separate asparagus menu which I tried.

asparagus tart starter le biff

Asparagus tart and small salad with pesto dressing

As a suprise, all diners that evening received little cups of fresh asparagus and pea soup before their starter. The flavor was fresh and peppery and so I decided to give it a try at home this week.

asparagus and pea soup

Fresh aspargus and pea soup

600 g/21 oz fresh or frozen peas (I used frozen)
One bunch of asparagus, trimmed and washed
enough water to just cover the vegetables (or half and half water/vegetable stock)
juice of one lemon
handful of parsley, chopped
salt
black pepper

Wash and trim the asparagus. I always use a vegetable peeler and peel the woody parts away on the stalk. Chop into bite size pieces and place into a medium size pot. Add the peas and cover with water. Alternatively you may use half water and half vegetable stock. Place on heat and allow to simmer until the asparagus is tender. Add lemon juice, salt and black pepper and a handful of chopped fresh parsley.

Using an immersion wand, mix until fairly smooth. I left a bit of texture. Serve as a starter or as a lunch with fresh crusty bread and garnish with black pepper.

fresh asparagus and pea soupquality time

*Elma is my Great-great Aunt and a colorful persona who lived in the Finnish quarter of Minneapolis and visited Finland in the 1930s.

Previous posts about Elma: Some Mean Coffee, Easter Mummus, a Bobcat and our very own Wild Thing, Following Elma’s footsteps, Keepsakes in my Kitchen, Elma, In my Kitchen in the Bleak mid-winter, Memories of times passed

historical resource: Historical pages of the city of Imatra

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Tikkupulla

by tableofcolors

Tikkupulla is a sweet bun dough flavored with cardamom that is wrapped around a stick and baked over an open bonfire. Languages portray the people and their culture, creating words to describe the things that are a part of life. I did not find a suitable word for it in English other than sweet-bun-on-a-stick. Tikkupulla is more concise. Tikkupullas are a version of the traditional Finnish pulla or sweet bun. It is a fun snack to take with when hiking for the day. If the hiking trip lasts for longer than a day, it is not as convenient since the small bucket it is packed in takes up space.

Our hiking trip consisted of two families with a total of four adults and eight children with oldest being 11 and the youngest at 1.5 years of age. The littelest ones were carried in carriers. Our destination was the Finnish National Park, Repovesi. We followed the “Ketunlenkki” or the “Fox trail” which measured at 4.76 km/2.95 miles. Most of the terrain was uneven and even our smallest hikers that hiked themselves (3.5 years of age) did not complain. One of the highlights for the kids was eating lunch outdoors at a little campsite. Food always tastes better outside than in. We were lucky to have perfect fall weather. A clear sky, the warm sun and a slight crisp breeze reminding of the changing seasons.

Sunlight in the forest

The children were excited and a little nervous crossing the suspension bridge.

Suspension bridge


We spotted a few blueberries

Blueberries

The kids played while the adults prepared lunch. We had potluck-style sausages, vegetables baked in foil over the fire, potatoes, apples and tikkupulla for dessert.

Jumping

Whittling the sticks for the pulla.

Pulla dough on a stick

Tikkupulla

0,5 l/2,1 c warm water
50 g/1.8 oz fresh or 1 sachet/11 g dry yeast
1 tbsp ground cardamom
1/2 tsp. salt
200 g/2 dl/1 c sugar
150 g/5.3 oz butter, melted
1 egg
little over 16.5 dl/7 c flour

Pour the warm water in a bowl and add yeast. I usually have fresh yeast on hand in the freezer. I just place the frozen block of yeast in the warm water and allow it to thaw. I have found that the fresh yeast gives the dough a slightly softer texture. Mix in the sugar, salt and cardamom. This amount works great with a stand mixer (5 l/ 5.3 qt bowl). Add half of the flour and knead steadily. The key to this dough is that it has enough elasticity. The amount of flour is a little higher than in the standard pulla dough. If the dough remains too “loose” it will fall off the sticks. Work in the rest of the flour little by little, adding in the melted butter and egg when about 2/3rds of the flour has been used.
I let the stand mixer knead for about 15-20 minutes.

Pour into a small bucket with a lid. At the campsite, take small balls of dough and stretch them out and wrap around a whittled stick. Bake over open flames or alternatively in a fireplace. Make sure the pulla is not too close to the flames so it does not get much color at first. Once the dough has risen a bit and starts to get a little color move it closer to flames for a finishing touch.

Tikkupulla

Little lady in the forest

After lunch we continued on. There was even a small ferry to use to cross the water.

a forest from the storybooks

Shadows

The ferry



And right as we were leaving we spotted this Amanita mushroom. It is a very familiar mushroom to the children. They call it the “myrkkysieni” or poisin mushroom. Although toxic it is quite picteresque bringing to mind childhood stories where little forest mice make their home in the mushroom.

Amanita mushroom