“the Arts And Sciences Are Completely Separate Fields That Should Be Pitted Against Each Other” The

The Grim Reaper, sculpture by sculptor August Schmiemann at Melaten Cemetery in Cologne, Germany

A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic. 

Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day. 

Norwegian Christmas Butter Squares

1 cup unsalted butter, softened

1 egg 1 cup sugar 2 cups flour 1 tsp vanilla ½ tsp salt Turbinado/ Raw Sugar for dusting

Preheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan.

Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy.  Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour. 

Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick.  Dust the top of the cookies evenly with raw sugar.

Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.

saria_n_michael

My counselor once told me to make sure I wasn’t doing things to distract myself from the boredom rather than try to sate it. I feel its one of the most important things he ever said to me.

When I’m distracting myself from the boredom, I read or game excessively so I don’t feel the emptiness of boredom. It’s a short term thing, and it only staves the boredom as long as I’m doing the thing.

When I’m sating myself from the boredom, I pursue things I am genuinely interested in and so find myself feeling fulfilled and happier for a longer period of time. Even if I stop doing it temporarily, I don’t immediately fall apart as I would with the distraction.

jukkapaa

You mentioned years ago that you once worked on a project restoring former coal mine land, trying to get plants to grow and break up the compacted soil and so on. Do you know how the site is doing now? I hope you don’t mind me asking, but it sounds like a very cool project and I would love to know if it worked!

Oh, extremely well! The trees are about a third of the height they should be for their age, but there's a little woodland there now. This year my uni is taking over the lease for the site, so investigations continue. We got a lot of papers out of it. Plus, we proved that if you get the trees to grow in, you increase other biodiversity, like birds and earthworms and small mammals and lizards (the place is alive with lizards every summer, actually. Sometimes they sit on your bag.)

The main project site is here, if you want a gander.

Mulled Wine Recipe

All right, folks, ‘tis the season: winter.

And you need a hot beverage, and you need alcohol, and you stupidly think, I heard of mulled wine once, and search for a recipe, and find only pages of strange ingredients and paragraphs of far too much information on people’s lives. Every year I lose my recipe, and every year I regret it, poring fruitlessly and sadly sober over ingredients like star anise, cranberries, and demerara sugar.

So, to save you my grief, here is my very basic recipe, which my family–who does not drink the other 11 months of the year–finds so irresistible that they get tipsy and wonder why. (This is the recipe for one bottle, but I always make at least two.)

1 bottle red wine (cheap red wine, red blend or merlot, etc.)

½ cup - ¾ cup white sugar (you can add to taste)

¾ cup orange juice (you might want at least 1 actual orange, here’s why:)

10 whole cloves

(life is much easier if you peel the orange so that you get just the outer layer with as little rind as possible, then stab these little guys through, so you don’t have to go fishing them out later on, but feel free to fish away)

2 cinnamon sticks

Mix it all together and simmer it on low heat (don’t boil it, the alcohol boils off) until the sugar blends in. I tend to do it for 30 minutes or so, or just leave it on low and turn down to keep warm in a slow cooker.

¼ cup orange liqueur or brandy – I add this last, to make it as alcoholic as possible, but you can add it earlier. I also add both, and tend to steal the family’s brandy, but you can do this to taste.

Voila! Go, wrap your hands around a warm mug of mulled wine, reheat as desired, and spend the winter pleasantly tipsy.