Tagged: Fish

Glad Midsommar

by Aida Mollenkamp —

Herring plate (from left): minced red onions with chives, creme fraiche, sherried herring, pickled herring, parsley herring, Dijon herring, tarragon cream herring, and dilled baby potatoes

Parties and I get along really well — I like eating, dancing, and fun times and good parties are a source of all those things. So when I found myself with some free time around mid-June, it was only natural that I headed to Sweden for the nationwide party that is Midsommar. Not only is Midsommar the main holiday in Sweden, but also it’s a field day for me because the menu is centered around herring and aquavit, and you haven’t really celebrated until you have your share of both.


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Overorder much?

by Aida Mollenkamp —

A platter of fried red mullet in Byblos, Lebanon

“Waste not, want not” doesn’t seem to be the credo here in Lebanon. Our infallibly hospitable hosts have been fabulous to us and they’ve underlined their generosity by ceaselessly offering us food. Normally, I wouldn’t complain — particularly since everything has been seriously tasty — but the food is endless. So, endless, in fact, that we seem to be ordering for two to three times our party size every time we eat.


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