Or, if not lipstick, then at least he was lucky, the unemployed British young fellow who dangled from a 25,000 Volt train contact line when the power was incidentally cut off for seven minutes. With that kind of luck, he shouldn't be unemployed for long...
Downtown Oslo has a major road that runs from the main railroad station, by the Parliament building and ends in front of the royal palace (which tourists not always notion a real palace, given its modest size...). This road is called Karl Johans gate (the Karl Johan road), and plays a major role in Oslo's nightlife.
With the forthcoming football cup final tomorrow, the street was crowded beyond recognition tonight: the bars poured music into the streets where both happy and drunk people eating kebabs made the street and surrounding areas appear as crowded as a sandy beach on a hot summer day--except tonight temperature was below zero (Celsius).
In other words, walking home from a nice evening out with dinner and drinks became a slightly interesting and amusing study of the behaviour of drunk football supporters visiting Oslo and locals, occasionally controlled by a small group of policemen.
It all made my previous sensation of being a little bit drunk vanish into thin air...
People don't ask me often, but when they do I rarely say no to helping out in the kitchen--most often assisting mom with the occasional Sunday dinner; on rare occasions I rule the kitchen alone.
Today the latter was the case when I brought food, wine and recipes as a response to Bente's and Arnljot's request for a dinner for themselves and Arnljot's mother. Not to forget Arnljot's childhood (?) friend Daniel, who is establishing the habit of dining at "Arnljot's" at least once a weekend.
Today's menu was partially inspired by the season, partially by Jamie Oliver, and partially by French cuisine: Both starter and veggies for the main course came from Jamie's second book The Return of the Naked Chef, a fresh leg of lamb cured with garlic and rubbed in thyme and rosemary with oven-roasted potatoes followed for the main course, and from my cordon bleu cookbook with food from French Regions I selected cream cheese dessert with raspberry coulis.
With the assistance of Arnljot, cooking was a stroll, and judging by the response from the fed it was all tasty and good. Myself, I am most satisfied with the strawberry coulis, but that may simply be because I love dessert... On the other hand, I served dessert without a matching wine, and thereby missed the finishing touch that would make it all brilliant. Next time, however... ;-)
