Geneva

Happily, we had reason to go to Geneva for several days.  I know!

The fountain you see in this picture has become a symbol for the city. In the 1880's Geneva refurbished their water system ensuring a water supply to all areas of the city.  A pressure release spout/valve was installed.  The resulting fountain had a nice aesthetic and the spout was moved to this location on Lake Geneva.  It is no longer created passively by the water pressure, but now requires a pump.  The spout is impressively high.  It flies up to 140 meters!

Watches - OK- a brief history (I went to the watch museum and you will now benefit from my new found knowledge.)  Follow me on this: In 1432 the "main-spring" was invented, which later allowed for watches to be wound without a key.  (At least I hope that is right.)   Martin Luther got the Reformation rolling, and the printing press helped things along.  German merchants traveling to Geneva spread the word (Word).  In 1536, Geneva formally adopted the Reformation and called John Calvin (a French scholar in ancient languages).  At some point around now, an anti-luxury law/rule was established in Geneva. (Think Puritan simplicity - again more about this later.).  So, now the city had a bunch of gold and silver smiths who didn't have any work.  What is a person to do?  Make watches!  And so it went.  

Reformation  - as promised, here are a few pictures of the St. Pierre, where John Calvin himself preached.

The picture below is from a nearby building, the Auditorire de Calvin, "In the middle of the 16th centure, reformers and reformed, exiles and communities of all languages wold meet in this plain Gothic style edifice...".

Food

OK - So on the day I took this picture it was gray and pouring rain and my feet were soaked.  I was trying to find the next museum and got turned around.  I was a little sad and thought I would just go back to the hotel room and read my book.  Then I passed a beautiful shop and decided that instead of being defeated by the circumstances, I would turn it around and sit in this lovely shop with pastry and a great cup of coffee and enjoy a good read.  It was a wonderful decision.  I am so glad I did it.

Dinner.  I know this is blurry, but it is the only shot I have of the fondue.  And I needed to include the fondue!  We are in Switzerland!

John's dinner, in the background, is a salad with duck, foie gras, chicken gizzards (which ended up being his favorite part of the salad) and a fried quail egg.  My meal was a sausage that had cabbage (sauerkraut).   Mine was good, although a bit vinegary. 

Art

These two works are by Swiss artist, Ferdinand Holder.  I think he is wonderful. 

 Le Regard dans l'Infini (a study)

Le Bucheron (pretend there is an accent over the "u") 

I wish I could tell you the name of the artist who molded this amazing piece.  

It was on a mantle at Ariana Museum. 

So lovely.

The City

OK - I actually have more to post, but for some reason I can't upload any more pictures.  

So perhaps I will make this two posts....

Commercials

There are so many reasons for John and I to learn the Swedish language.  There is mail to read, sermons to listen to, advertisements, ingredients lists, conversations to comprehend,  news to absorb etc.  But one of the wonderful benefits to learning Swedish is understanding the television commercials.  Swede's have great commercials.  We can't understand them yet, but we are laughing anyway.  And you will too when you see this one.  http://www.allmannyttan.se/film/

Not surprisingly, the theme of this advertisement is to encourage energy convservation.

FILMEN OM ENERGIN— Titta och sprid den hemskt gärna —

Kanel Bulle Dag

Today, October 4th is officially  

Kanel Bulle Dag.

That is, Cinnamon Bun Day. 

 

Does one see them everywhere?  Yes.
Are they to die for?  No.
Are they very nice with a cup of great coffee?  Absolutely.

Unlike a typical American cinnamon bun, these are somewhat drier and instead of a sugar glaze, they have pearl sugar sprinkled on top.  Many times, cardamom, a popular taste in this region, is incorporated into the dough.  Here is a recipe I found on the net.   It is from the classic Swedish cookbook, 7 Kinds of Cakes.

Ingredienser

• 1/2 paket jäst (à 50 g)
• 50 g smör eller margarin
• 3 dl mjölk
• 1/2 dl socker
• 1 krm salt
• 8 dl vetemjöl

Fyllning

• 50 g smör eller margarin
• 2 tsk malen kanel
• 1/2 dl socker

Pensling

• ägg
• pärlsocker

Så här gör du

Bra att veta när du ändrar antalet portioner

Detta recept är gjort för 20 st portioner. När du ändrar antalet portioner så ändras också mängden i ingredienserna. I vissa fall kan detta resultera i att tillagningstiden behöver justeras.

1. Smula jästen i en bunke. Smält matfettet i en kastrull eller i en skål i mikrovågsugnen på full effekt (max 800 W) ca 30 sek. Tillsätt mjölken och värm till fingervarmt, 37°C. Häll lite av degvätskan över jästen och rör tills den löst sig.
2. Tillsätt resten av degvätska, socker, salt och nästan allt vetemjölet, spara lite till utbakningen. Arbeta degen smidig för hand eller i maskin tills degen släpper bunkens kanter. Låt degen jäsa övertäckt ca 30 min.
3. Rör matfettet smidigt med socker och kanel till fyllningen. Ta upp degen på arbetsbänk och knåda den smidig med resterande mjöl. Kavla ut degen till en platta, ca 30x40 cm. Bred på fyllningen och rulla ihop från långsidan. Skär rullen i ca 2 cm breda bitar. Lägg bitarna med snittytan uppåt på en bakpappersklädd plåt eller i bullformar av papper.
4. Låt bullarna jäsa under bakduk ca 20 min. Pensla bullarna med uppvispat ägg och strö över lite pärlsocker. Grädda bullarna mitt i ugnen i 250°C, ca 8 min. Låt kallna på galler under bakduk innan de packas i påse eller burk med lock.

See what I deal with?!  ; )

OK - here is the translation: 

(Sorry about the columns.  The copying and pasting is doing weird and woolly things...)

Ingredients

• 1/2 packet of yeast (50 g)
• 50 g butter or margarine
• 3 cups milk
• 1/2 cup sugar
• 1 pinch salt
• 8 cups flour

Topping

• 50 g butter or margarine
• 2 tsp ground cinnamon
• 1/2 cup sugar

Brushing

• eggs
• confectioner's sugar
  

  What to do

  Good to know when you change the number of servings

  This recipe is made for 20 servings. When you change the number of servings will also change the amount of ingredients. In some cases this can result in that the cooking time to be adjusted.
  1. Crumble the yeast into a bowl. Melt the butter in a saucepan or in a bowl in the microwave on full power (max. 800 W) about 30 sec. Add milk and heat to lukewarm, 37 ° C. Pour a little of the dough liquid over the yeast and stir until dissolved.
  2. Add the rest of the dough liquid, sugar, salt and almost all the  flour, reserving ~1/2-3/4 cup of flour . Knead the dough until smooth by hand or machine until the dough releases from the bowl sides. Let the dough rise uncovered about 30 minutes.
  3. Stir shortening smoothly with sugar and cinnamon for the filling.Put the dough on the work surface and knead until smooth with remaining flour. Roll out the dough into a flat, about 30x40 cm.Spread with filling and roll up from the long side. Cutting roller in about 2 cm wide pieces. Put the pieces, cut side up, on a plate or in bakpappersklädd (paper baking cups, ~ a cupcake paper) bun shapes of paper.
  4. Let buns rise under a cloth about 20 min. Brush the buns with beaten egg and sprinkle with granulated sugar. Bake the buns in the oven at 250 ° C, about 8 minutes. Let cool on a rack under a cloth before being packed in a bag or jar with lid.
  
  
  I found a very nice demonstration on YouTube (of course!) by a Swedish couple who were visiting their family in the United States. I especially like the way the rolls are twisted.  I have seen this before, but it is not typical.  But that is probably just because it takes a little longer.  The only thing about the YouTube demonstration is that the buns are not baked in paper cups.  I don't think I have ever seen a kanelbulle (plural is kanelbullar) that was not in a paper baking cup.  : )
  
  
  http://www.youtube.com/watch?v=QbY7LoRSd7c
  
  
  Glad kanelbulle dag!