Definition of Self-sufficiency =
What jumps out the most for me is “for the satisfaction that comes from doing difficult and intricate jobs well and successfully”

I feel that I have neglected posting properly about my thoughts and even the new ideas that have come to mind while here at the mountain farm of Martin & Hege’s. We joke that I might as well become their PR since their friends can also keep up with them here via my blog.

Anyways, a little background over their dream of getting a farm, from since the moment that I met them they have been wanting to get a farm of their own and from them begin to live from the land. So in essence, backtrack and become self-sufficient. Full disclosure, I had before thought it wouldn’t be the life for me or something that I would even attempt. Then that’s the grandeur of life,  you can surprise yourself and learn that you still have room for new concepts that might just become very natural.

I am proud to say that I have not yet gone into a cultural/lifestyle breakdown but rather have turned a corner I suppose to my outlook on my life at the moment. I do feel that I observe and receive stimulus in a more positive light and without much criticism (or at least with a pinch of negativity). Though it has been 1 month and a half here in Norway part of me gets freaked because I am currently unemployed but then again this is a sort of a sabbatical from everything I knew to discover what new things I may learn or build upon. In a way all that was negative and that would drag me down is wiped from my memory, cherishing only the friends and the good times that I created/shared.

With December coming 2 things sprout to mind, that the year is ending already and that Christmas is coming! So perhaps this month I’ll start off on typing posts to reflect over the roller coaster year and aspirations for the upcoming 2015.

To finish off, with my hand healing pretty damn well went off experimenting with another concoction..Recipe from Jamie Oliver’s cookbook for Spaghetti alla Trapanese. It’s the Trapanese way of making a kind of pesto sauce, and it’s great with spaghetti. Since I had no fresh basil I used tons of the dried Basilicum we had.


  • 1 pound dried spaghetti
  • sea salt and freshly ground black pepper
  • 5 1/2 ounces almonds, skins on or off
  • 1 clove garlic
  • 4 large handfuls fresh basil, leaves picked  I used dried Basil
  • 5 1/2 ounces freshly grated pecorino or Parmesan cheese  used a Jarlsberg yellow cheese
  • extra virgin olive oil
  • 1 1/2 pounds tomatoes, halved


  1. Warm the almonds a little in a dry pan, then smash them up in a pestle and mortar or whiz them in a food processor until you have a coarse powder consistency. Put them into a bowl. Bash the garlic and the basil separately in the mortar and mix with the almonds, adding the pecorino or Parmesan, a good glug of olive oil, and some salt and pepper. Add the tomatoes and really scrunch them with your hands into the almond mixture until they have completely broken up. Loosen with a little extra olive oil and toss with your hot drained pasta. Check the seasoning, divide onto 4 plates, and spoon any sauce that remains in the pan over the top.

IMG_3705 IMG_3707

Leave a Reply

Your email address will not be published. Required fields are marked *

I have read and consent to sharing my data as per the Privacy Policy.

This site uses Akismet to reduce spam. Learn how your comment data is processed.