Friday, 3 October 2014
Wednesday, 24 September 2014
Monday, 1 September 2014
Finally I'm done moving. I moved from my shared room into a shared house a couple of blocks up the same street. I really love it. It's a sublet, so there is some work to be done, as to make it feel more like my own, but with a rearranging of all the furniture and new and, may I say, GORGEOUS bedding, it helps.
Right now I'm reading the book in the picture, which I got from the Seattle Public Libraries. So far it is absolutely beautiful and absolutely recommendable, but I'm only half way!
Monday, 14 July 2014
I've tried to dig out some photos for you from before I got my dreadlocks and how they changed from 2008 through 2014. The dates are probably not totally correct, but I did my best.
I wanted to do a voiceover, but that wasn't possible for me today. I hope this suffices!
A lot of you ask about why they are so thick all of a sudden. If you take a look at 2011, you can see how short they became, because they shrunk sooo much. If you have any questions, please leave them in the comment section below!
Thank you for watching
Sunday, 13 July 2014
So I decided to finally film this video on washing dreadlocks, which is kind of the topic most mentioned in the comments and the topic I receive the most questions about. I'll be talking about how I changed my habits of washing, new dreadlocks, what I use to wash and how and waxing. I hope this answers some of all the questions I receive, but I'd like to note, that things change over time, and the content of this, might not be true in two years from now :)
Please try to keep a nice tone when commenting and note that this is only my personal opinion and experiences and that this is definitely not true for everybody - And that's perfectly alright. You should do exactly what suits you! :)
Thank you very much for watching! I hope you check by my blog www.galapril.com or my Instagram @galaprilcom
Tuesday, 8 July 2014
One of my friends from the international student's organization over here, who is also Danish, promised her roommates to cook them up a proper Danish meal. She asked me to join and help me cook the meal.
I'm posting to different recipes for it, since we did a little adapting on the recipe. Not only is it incredibly hard to find the right ingredients over here, but my friend is on a low-fat diet and one of her roomies is allergic to lactose, gluten and soy, which made Danish food a long shot, since traditional Danish food is all about gravy ;)
We ended up making fried fish("stegt fiskefilet") with a parsley sauce, potatoes and a carrot salad. I hope you enjoy!
Filet of fish. We used some cod and some common sole. In Denmark we commonly use European plaice. I think we used about 400lbs of fish per person, but there was some left. We cut each filet in two or three pieces.
Flour - Just some standard, nothing fancy, all-purpose. Not something with raising agents in it ;) You only need a handful or two.
Eggs - We used two eggs for 1600lbs of fish.
Breadcrumbs - Use what kind you like. We used panko, which is one of my favourites, and while it's not all typical, it's very nice and a little less greasy.
Butter or oil for cooking
Gluten-, lactose- and soy free edition
We changed the flour for sweetened rice flour. You can use gluten-free flour, but Safeway didn't carry that. Fine maize-flour will also work.
The breadcrumbs were changed for corn flakes. They were crushed up, so the size of it were like the panko/breadcrumbing.
If the fish is a bit "wet", pat it dry with a piece of paper towel. Put flour, eggs and breadcrumbs in each their bowl, and get a plate ready. Whisk the eggs. Add salt and pepper to the breadcrumbs/panko/cornflakes. One by one, turn the fish in the flour, till they are thoroughly covered with a light dusting. Transfer the fish to the egg mix, make sure not to get too much one, just so that they are lightly covered. Then transfer the fish to the plate with the breadcrumbs etc, and make sure it's covered, before letting it rest on the plate.
At this point, you can decide to finish all of the fish before cooking or cooking as you go. Heat a skillet on medium heat and use a GOOOD amount of butter or oil. I'd always chose to use only real butter, but my friend preferred to cook in oil. They need to fry a bit. Don't touch them for the first 5-7 minutes. Ideally you only want to turn them over once, after 5-7 minutes or when properly browned, to make sure they don't lose their breading. When done on both sides, transfer to a plate covered with a paper towel.
Classic Danish parsley sauce
20 grams of real butter(Maybe we used a bit less, due to her diet)
2 table spoons of flour
5 dL full-fat milk(we used no-fat, due to my friend's diet)
1 dL of cream(I'd use that normally, but we didn't due to diet)
Parsley. We used a bundle, maybe two or three handfuls. To me, the more, the better.
Gluten-, lactose- and soy free edition
I was actually surprised how well the sweetened rice flour worked for our sauce. We substituted the flour for this.
In regards to milk - Whatever rocks your boat. I'd normally have used soy milk and cream instead of milk and cream, but since she was allergic to soy, that wasn't an option. I'd probably go for rice milk. Make sure it is unsweetened.
This sauce is made with a roux. Start out by chopping the parsley finely. Then melt the butter in a skillet with a thick bottom. Add the flour and keep whisking on light/medium heat, until it is "baked" and the flour-y taste is gone. Turn up the heat a bit, to medium and add milk little by little, and keep whisking. You'll see that it becomes a thick, thick paste. Just keep whisking and add a little more milk, it'll be fine eventually. Add the cream at the end, keep whisking. Add the parsley and taste the sauce with lemon and pepper. Let it boil through for a couple of minutes, while whisking. Finish tasting with salt.
Potatoes with butter and parsley
Boil potatoes with salt. I like them over-boiled, so I boil them way too long. Add a bit of melted butter and some chopped parsley.
Carrot salad with apple, raisins and seeds
Grate carrots and apples. Add raisins and seeds. Add the juices as a dressing, don't use too much. This can be done in the beginning, so that the salad has time to set.
Monday, 7 July 2014
This video was actually requested a while back, after I posted a photo on Instagram(@galaprilcom). I filmed it back in May and completely forgot about it! I'm the worst blogger ever, haha. It's not really a tutorial, just me getting ready to go out and talking a bit about this and that!
Saturday, 5 July 2014
Sometimes one of the problems about being the one behind the camera, is that there never is any pictures of you in the situations you were in! Fortunately, people are taking lots of photos of everything over here and I get to be in some of them, just to prove I was actually there ;) Here's a little outlet from my Facebook "Pictures of you" from this past two weeks in Seattle!