A basic lamb pâté with just about two main ingredients, lamb mince and eggs.
Text & Photo © CM Cordeiro & JE Nilsson 2022
New Year’s Eve 2022
New Year’s Eve 2022, postcard.
Text & Photo © CM Cordeiro & JE Nilsson 2021
This New Year’s Eve, I’m revisiting some pages of my own copy of Ken Wilber’s 2014 book, The Atman Project: A Transpersonal View of Human Development.
I totally enjoy reading books written by Wilber. He is a brilliant mind, and a brilliant scholar with a wonderful sense of humour. He is also superb at synthesizing theories and thought models of transpersonal psychology, human knowledge and behaviour.
So instead of the answer to the Ultimate Question of Life, the Universe, of Everything being 42. I would just as well go for turtles.
The answer (in part and in whole) are holons. Turtles all the way up, turtles all the way down.
Sjömagasinet julbord 2021
At Sjömagasinet for a Christmas table sitting, 2021, Swedish west coast.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Sjömagasinet has become a signature restaurant to visit for the family julbord during the yuletide season. I love family Christmas table sittings in Sweden, and I began writing about the julbord spreads at the restaurant from 2007, 2008 and 2009 when the restaurant was helmed by Guide Michelin Chef, Leif Mannerström.
Långedrag Värdshus julbord 2021
At Långedrag Värdshus for a Christmas table sitting, 2021, Swedish west coast.
Text & Photo © CM Cordeiro & JE Nilsson 2021
It was special to come back to Långedrag Värdshus for a Christmas table sitting. My absolute favourite dish from the 2020 julbord, of which I devoured a generous amount, was their honey roasted duck. Already then by New Year’s 2021, I was looking forward to my next julbord with them. I knew too, that duck would be my first dish at the 2021 julbord, breaking all Swedish julbord serving traditions that begins with the cold dishes, particularly, the preserved herrings.
Julebord at Scandic Ishavshotel Tromsø, Northern Norway
Christmas Table at Scandic Ishavshotel Tromsø, Norway. Crisp pork ribs (ribbe) and cured lamb chops (pinnekjøtt) are the staples at Norwegian Christmas Tables.
Text & Photo © CM Cordeiro & JE Nilsson 2021
A PLOS ONE study on periodic human activities and high word frequency occurrences showed that we speak what we think, and what we do [1]. Language not only reflects thoughts, experiences and realities but it also helps create realities. The study methodology is not particularly ground breaking. The authors analyzed an historical corpus from American and British daily newspaper articles from between 1836 to 1922 to uncover patterns in language use that correlated with seasonal human activities. Still, what I personally found interesting was the concrete illustration over decades, that people did indeed speak their lives in the fashion of their daily, monthly, and yearly activities. Certain words were used more frequently during certain times of the year than in others, thus reflecting an underlying social reality of the people. The top 25k frequently occurring words in the historical corpus reflected activities and concerns around annual weather patterns, hunting, harvesting as well as religious and civil activities. Taking my own n-of-1 writings as a small, specialized corpus, I can see how much I love Christmas Table sittings, particularly at year’s end.
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Yuletide season 2021 at Graffi Grill Tromsø
Graffi Grill Tromsø in full festive decorations for yuletide, Norway.
Text & Photo © CM Cordeiro & JE Nilsson 2021
While it isn’t that often that I dine out in Tromsø, for the occasions that I do, it’s been an absolute pleasure.
Graffi Grill Tromsø is one of my favourite places to dine. Located along Tromsø harbour at the port terminal at Prostneset, the restaurant is easily accessible, and for the moment, fully decked for the festive yultide season. My favourite is the grill sample platter, with a variety of grilled meats and accompanying side dishes. We went crazy this time, and settled for a medium rare entrecôte. Totally enjoyed the yuletide vibes at the restaurant, and looking forward to the next occasion to visit.
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Tanum World Heritage Site, Tanumshede, Sweden

In Tanum Municipality at the Tanum UNESCO World Heritage Site, Northern Bohuslän, Sweden.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Tanum Municipality is located right between the cities of Gothenburg in Sweden, and Oslo in Norway. It was a late summer’s day driving in Northern Bohuslän that we made a stopover with the car at the Tanum World Heritage Site. The west coast of Sweden makes for very scenic drives, and the area around Sannäsfjorden, where the Tanum rock carvings can be found, is certainly a beautiful place to visit.
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Visiting Arctic Roe of Scandinavia, for a taste of sustainable luxury, Småland, Sweden 2021
Swedish black caviar by Arctic Roe of Scandinavia, AROS, Småland, Sweden. This black caviar comes from the Siberian sturgeon, Acipenser Baerii, in the family Acipenseridae.
Text & Photo © CM Cordeiro & JE Nilsson 2021
A two-hour drive from the city of Gothenburg took us to Strömnäsbruk in the beautiful region of Småland. I was curious to visit AROS (Arctic Roe of Scandinavia), one of two producers in Sweden of sturgeon black caviar.
Strömnäsbruk is one of many small industrial villages that would be all but forgotten today as watermills went out of fashion for powering up workshops and industries if it wasn’t for creative entrepreneurs. In this case, the robust building of a former paper mill has been repurposed towards rearing Siberian sturgeons in a humane and ecologically sustainable manner. The product is black caviar or the black gold of the Caspian sea, that has all but driven wild sturgeons to extinction.
Oven baked chicken and farm-to-door, Swedish west coast, Sweden
Oven baked chicken, with chicken sourced from close quarters, Kött på Riktigt, a farm located in Västra Götaland, Sweden.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Oven baked chicken in the making, using chicken sourced from a local farm, Kött på Riktigt, Gothenburg, Sweden.
How different can a chicken taste? I wondered as we fingered the options of meat boxes presented to us by Kött på Riktigt. We live in the southern archipelago of Gothenburg, and representatives from the farm, Kött på Riktigt were up and about, taking orders.
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Seven flowers and a Midsummer’s sirloin barbeque, Swedish west coast
The ritual of The Seven Flowers. Collecting flowers for the table at Midsummer’s, Swedish west coast, Sweden.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Going wild with our Midsummer’s menu with grilled ryggbiff and Béarnaise sauce instead of preserved herring.
Sweden’s classic lunch menu when celebrating Midsummer’s is singing and snaps, with a side of preserved herring topped with sour cream. So much so that occational visitors to Sweden think that Helan Går is our national anthem. It isn’t. A few weeks ago, we happily received our order of a meat box sourced from a farm that practices regenerative agriculture, Kött på Riktigt, located in Gothenburg. We could have let the beef mature slightly longer, but we couldn’t wait. So we went a little wild this year with our Midsummer’s menu with ryggbiff or sirloin steak, with a side of Béarnaise sauce.
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