The weather was iffy with heavy rain to come. But the night started out beautifully enough as the tiki torches were lit. And we were off on the experimental solstice fire on xmas edition.
The afternoon was balmy at 65 degrees
Who ordered this crazy weather? This has to be the warmest winter solstice on record.
The scene
Tikis wink on
The highlight of this year’s fire was a set of busted up instruments that Josh brought out. We used a 3/4 size bass (well, what used to be one anyway) to light the fire.
The logs this year were immense as the ash tree that once held the treehouse came down over the summer. One or two of the giant logs still remain.
The lighting.
Turn the sun!
Meanwhile back in the barn, the super dangerous Boilo was out and the keg was tapped. The food was plentiful and included both shrimp and carrot cake.
All’s well in the party barn
We started into a wobbly rendition of “let it snow” and the torrential rain pushed us first under the tarp and then up into the barn. Where we proceeded to play even more xmas music in sing-along mode and drink way too much boilo.
Things get a little hazy after that. But the sun has turned, so we got our main job accomplished.
Two days later, the fire is still smoking. Thanks to all who came.
Fresh eggnog is really good come solstice time. I’ve made a number of batches over the years, but this recipe is my favorite. This came from an article by Derek Brown of DC bartending fame. Apparently it is called “Baltimore Eggnog.”
First was an absolutely disturbing and shocking video and art set by Paul McCarthy. Shock art. You can read about the psychopathic exhibit above. The film was just disturbing.
All that required some clearing of the head with Munch and older sedate art.
Bergen has its first Michelin star restaurant, called Bare. We finagled our way in and had an incredible 14 course meal. Always go to fancy pants dinners with really fun friends. We laughed as much as we ate.
Course 1 (this was a pre-dinner bar treat)
The paparazzi have arrived
Course 2 (also in the bar)
Course 3 came in a beautiful dish. Each was different.
Course 4 was lil tacos (still in the bar)
Finally, we moved into the dining room. BTW, a hint about having a meal like this. say YES to all possibilities (like the caviar course and the wine pairing option). Always YES.
Starting the meal
Cider and a fist
Course 5 (sea urchin) with the cider
Our first wine (blanc de blanc) with the caviar
The incredible caviar course (number 6). very creamy.
Were we happy?
Course 7 wine: sauvignon blanc
Course 7 was calamari (which I usually don’t eat)
More paparazzi
The bread arrives
Now the paparazzi are out of control!
Wine for the crab
Course 8: alaskan crab with barley
Wine from Santa Barbara
Course 9: king crab and parsnip
wine
You will like the wine!
Wine
Course 10: lamb and mushroom
wine from Italy
Course 11: reindeer
sweet wine
Course 12 into the sweets (with blue cheese topping). Wow.
The funicular is being renovated, so a walk to the top was in order. The walk was easy and beautiful. It proceeds in stages, zooming out as you gain in elevation.
If you start with cake, you must hike to the top.
icicle
Listen to the drips.
proof
Then the slide down.
Then a visit to No Stress for a Negroni before heading out on the metro.
This iteration of Norway in a Nutshell was a one day jaunt out of (and back to) Bergen. Things got underway early (around 8:40) at the Bergen train station. The trip went Bergen–>Voss–>Gudvangen–>Flåm–>Myrdal–>Bergen (through Voss). Arrival at home was 6pm.
Of course the day was perfect and the light was beautiful. Even the clouds of Bergen parted temporarily as we departed.
Here’s how the day went. After a delicious breakfast in Bergen at the Børs hosted by the delightful Dalia, we walked to the plastic-wrapped train station and found our place.
Masked on the train to Voss
It was still early in Voss and the 15 minute connection wait for the bus was uneventful.
Voss station (the blue appears)
The bus to Gudvangen is roomy and nice. But no wifi this time (WTF?!). The trip took about an hour, leaving 45 minutes to have some cocoa and walk around in Gudvangen.
Waterfall from a bus
On the way to Gudvangen
Majestic and way bigger than this picture makes clear
Looking back to Gudvangen
The bridge
The fjord was simply magical
A crystal clear day with little wind left the Fjord a gigantic deep mirror.
The ferry arrives
Since we were touring on off season (and during a pandemic), snacks were harder to come by than on previous Norway in a Nutshell runs. Even the ferry (which usually has a nice snack bar with various food items) was limited to coffee and tea. Bring along some snacks.
The two hour ferry ride is nothing short of stunning.
Pretend Viking boat
The ferry (very upscale)
These days, the ferry (which can comfortably hold 400) is a super modern, quiet boat with lots of room. It is also fast.
Pole position (with a charger)
Just as we departed, some base jumpers blew in from on high. Check out this spectacular landing.
Looking back into the wake
From the bow
Norway
Mountain boat
We called ahead to the Flåm for a pizza from the bakery. This is a good move! The pizza was delicious and it was great to walk in and have a hot pie waiting.
Yum!
Then it was a 3 minute amble over to catch the Flåm–>Myrdal train (one of the steepest inclines in railroad) in an historical vehicle. Here we go.
The climb really is remarkable.
Myrdal here we come (check out the switchbacks)
A short stop at the waterfall is always in order.
Romey takes a picture
Romey also takes a video. (These bits are for Emily.)
And then on to Myrdal with some daylight remaining (remember, the sun sets around 3:30pm in late November).
We made it!
After a few minutes at the top, the train to Bergen arrived. Then it was three hours back, arriving just in time for dinner with friends (including Vemen and Hovard this time).
Visting purenkel.no is always a pleasure. One of the owner’s excellent pieces now lives at the Stick. The first post covid lockdown visit to Oslo included some art.
It was an interesting evening…a fundraiser for the USO at the best local distillery (well, the best legal local distillery anyway). The dress instructions were vague and a bit confusing. Something about casual something or other with red and black. LOL.
Our dear friends Donnie and Geri came and we scored the head table with our excellent hosts and good friends Scott and Becky. Scott and Becky are the powerful couple behind Catoctin Creek.
Scott pinged me and we did the kilt thing!
I love wearing my kilt, and I especially love it when my buddies wear theirs too. More kilts is what we need to solve global warming.
The kilts and the stills
Romey was resplendent in her red shoes.
The food was good. The company was interesting. And the 1908 Rye? Well, you only get to try that once or twice in one 2021 life.
We ran the proof in the back.
Great night for a Great Cause. Thank you Fred and all who participated! The 1908 Mellon Overholt measured at 94.7 proof. pic.twitter.com/kOt27d040Y
