Norge

Hello to all!
After 26 hours of travelling halfway across the world, I have finally arrived in the beautiful capital of Norway. It's so relaxing and freeing to be away from Perth, away from university, and even though I have to carry on working on my dissertation, it really feels like I am on holiday. My boyfriend and I are staying with his parents in a suburb just outside of Oslo, about 20 minutes drive or on the subway to the city centre.






Hosle is such a beautiful and peaceful suburb. When we arrived on Thursday, we took a stroll through a nearby stable and field. Spring in Norway is so beautiful and full of life. Flowers and trees are shooting all over, from bright yellow buttercups to beautiful deep purple colours and puffs of white. There used to be cows roaming around the field, and there may still be sheep there from time to time, but we did not see any on Thursday, it'll be great see them next time if they are there. We did see a few horses though, which I have a very soft spot for, as I used to horse ride nearly every day during most of high school.

Later on in the afternoon, I made a spaghetti dish that my dad used to make, and added an extra veggie.

Ingredients

Grated cheese (preferably parmesan)

1 Red bell pepper or sweet paprika

3 Mushrooms

1/2 Onion

3 Cloves garlic

180g Bacon

2 Tins tomato

Big green pitted olives in a jar (juice in jar will be used aswell)

Spaghetti for 4 - 5 portions

Rocket salad (or baby leaf mix with rocket)

• Fry the bacon and slice into about 1 by 1 cm peices.
• Slice the onion and mushrooms as shown: in half then sliced. Slice the paprika, crush the garlic, slice the olives and cut the chilli into four pieces.
• Fry the onion and mushrooms until colour beings to appear, as in the photo on the right, then add the garlic and paprika and fry for another few minutes.
• Add the tinned tomato and stir every so often. Add the bacon, olives and 5 tablespoons of the juice in the jar, stir, place the chilli pieces pips down on top of the sauce and let simmer. The longer the sauce cooks for, the better the flavour.
• Grate the cheese and make the spaghetti
• Serve with a green salad of mainly rocket leaves.

Yesterday evening we had an absolutely beautiful and elegant salmon dish which is a speciality of my boyfriend's dad. I'll be sure to share it soon.