My new project. Call for ideas. :)

There is absolutely nothing exciting about frozen turkey pot pies. But man, they're cheap lunches.

I've often considered doing a site similar to Amerikanska but focused towards Swedes in the US, but I've never really gotten around to getting it started. I think about it for a while and then it falls away and I never do it, for two major reasons. First, I don't want to do smaller, dinkier Amerikanska. Second, I'm not positive about how much of a following it would have. I started thinking about it again this weekend after reading an entry that Carrie had posted.

Anyway, Magnus and I were talking about it and decided that there's no reason not to start on it. I'm not doing much at the moment, it won't cost me anything to get it started--I could add it as a subdomain to our host in the beginning. It'll be good to add to a portfolio/resume. And I've been looking for a similar project for ages. So, if I put it all together and it doesn't go anywhere, it won't all be a loss, and if it does take off.. well, that'll be great.

So, I'm asking for opinions, if anyone has any. Like I said, I'm not interested in trying to make it extremely similar to Amerikanska, though of course by its nature it'll be somewhat similar. We're considering opening it up by making it be focused on Scandinavians on this side of the pond and not just Swedes, and obviously open to everyone with any sort of connection. Any ideas on what kind of content it should contain? Any ideas on what should NOT be included? Anyone think that I should not include Norwegians? ;) I'm just teasing about that because Magnus always makes the requisite Norwegian jokes, but seriously, anyone think that it would be too broad with the Scandinavian countries in general instead of just Swedes? Anyone have any good ideas for what to name it? I haven't gotten started on it yet, so I'm open to anything you want to say about it.

Oh, and one more thing. If I continue with this project, I will probably write about it all the time, but I promise I won't try to make you all feel guilty if you don't join and stuff. But, having said that, I still really hope that I can get some feedback and ideas even if you're not interested in the final product.. it'll make organizing and getting started on this easier. :)

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You might know that my husband has contracted a dreadful sickness since he moved here--mandolin obsession. (And to a slightly lesser degree, bluegrass music.) Tonight, he was reading about a new ebay find, and I thought I would share it with you all. A mandolin even I can appreciate. Cute, eh? (Apparently the builder doesn't really want to sell it, hence the $15k starting bid.)

I made Swedish pizza tonight.. I was going to make it Friday night but I got sick and didn't feel like it. This is the first time I've done it alone, though, and it was a little more work than I was ready for tonight. But it turned out really well, even if the crust was too crispy. I decided to not bother making my half like Swedish pizza at all, and covered it with a bunch of spicy stuff. Pretty good stuff! Magnus had salami, onions, mushrooms and egg. He really didn't want mushrooms but I forgot and added them anyway. *giggle* He'll be taking half of the second one to work for lunch.. I suspect there'll be a comment on the egg. ;)

Swedish-style Pizza

For denyeverything. :) I couldn't find the link I got the recipe from, but then I remembered that my version is translated anyway so I could just post it here. I'll leave it the way Magnus translated it for me, because I thought his commentaries were cute. And passed tomatoes = tomato sauce, or at least that's what we use. ;) It's not quite the same as the stuff you get in a restaraunt, but it's pretty good for homemade pizza.. you know how it never turns out like the pizza place. This is really the only thing Magnus misses from Sweden, though.. especially now that he found big round knäckebröd (hard bread) at Liquor Barn.. :)

Swedish Pizza (Link goes to a picture of our first attempt last year)

1 packet yeast.
1 teaspoon of salt
3 dl of lukewarm water. (3 dl is 300ml. It’s on the measuring cup thing.)
Approximately 2 tablespoons of oil.
Approximately 1 liter (1000 ml) whete flour. Believe that’s AP. Not self rising!
Oil for brushing.
Passed tomatoes. You translate.
Shredded leftover cheese mixed with mozzarella
Oregano
Other toppings*

1. Mix yeast with salt and oil. Add the water. Add flour until the dough is no longer sticky. Powder with flour, cover and let rest for about 35 minutes.
   
2. Prepare the toppings.
   
3. When the dough is done rising, it’s about the right time to set the oven to 450.
   
4. Knead out any air pockets and divide the dough in two.
   
5. Work both pieces to thin plates, about the right size for a regular oven plate thing. Put the dough plate on baking paper and brush with oil. Put the plate at the bottom of the oven and bake for about 10 minutes. The pizza mustn’t get burnt, just get done.
   
6. Take the pizza out of the oven and add the cheese mix and any other toppings. Sprinkle with oregano.
   
7. Finish the baking in the middle of the oven for about 10 more minutes.

Not that this makes it any healthier or anything, but drizzle the top with oil before throwing it into the oven. To be a proper Swedish pizza, the dough should be extremely thin, and it shouldn't really get crispy at all. Eat with a knife and a fork (in your left hand) and you'll be just like a proper Swede. ;)

*Proper toppings seem to consist of anything you can find. Magnus likes salami and onion. I always order whatever vegetarian pizza they have. Onions, mushrooms and bell pepper, usually. Salami makes me gag. As far as I can tell, no one likes to chop the stuff up first, just sliced into rounds. I really can't explain this aspect of the Swedish-style pizza process. Ask a Swede what to put on your pizza. ;)