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Danish Christmas Day Rice Pudding with Cherry Sauce Recipe (Risalamande)

In Denmark, many Danes end Christmas Day dinner with an almond and rice pudding dessert with cherry sauce called Risalamande (pronounced rees-sil-lā-mon-de. ) Actually you can make and eat Risalamande any time of the year but it is often associated with Christmas because one of the ingredients in Risalamande is a rice porridge called Risengrød (pronounced risen-groo with a hint of a d sound at the end) which again, you can eat any time of the year. It is a tradition to serve Risengrød as part of Christmas Eve dinner and put some outside for the gnomes (similar to bribing Santa Claus with cookies and milk.) If you don’t thank the gnomes (Nisse in Danish, Tomte in other Scandinavian countries) for protecting the family from harm with a bowl of porridge on Christmas Eve, the nisser (plural for nisse) will get mad and play tricks on you.  But you don’t want to give all of the leftover porridge to the gnomes! By the time Christmas day rolls around, the nisser should be fat and happy a

Pickled Garlic Turns Blue, Who Knew?

I made three jars of dill refrigerator pickles with a gift of summer cucumbers. It was my first attempt at making pickles and they came out well. Or at least that’s what I gather since Husband sucked down all but the taste I got from Jar Number One.

I was about to open Jar number two when I noticed that the garlic cloves in the pickle jar were turning blue. They weren’t fuzzy (thank goodness) but I figured that blue garlic can’t be good and poured the jar and it’s contents in the compost bin.

It killed me to throw out food.

When I noticed that some of the garlic in Dill Pickle Jar Number Three had a spot of blue on it.

I did a little research. Turns out that pickled garlic, turns blue as part of the pickling process. Blue garlic is safe to eat! I also learned that pickled asparagus turns pink.

Weird.

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