After spending four months at our Paradise, it was finally time to return home last week and we are now slowly adjusting to city life again. There has not been much work done on the blog these past months, the summer has been way too gorgeous to be spent hunching over a laptop. But piles of pictures have been taken of both bear encounters, beavers, and birds and they will be posted eventually.
Today’s post is from a trip in September to the nearby Gröntjärn nature reserve. This is an area of exciting geology with traces of the most recent Ice Age about 8500 years ago, for instance many so called kettle holes. When ice blocks buried below sand and gravel melted, the ground subsided and formed steep sided hollows of which many were filled with water. The most notable of them all is this strange, greenish glittering lake, like a turquoise gem, surrounded by tall pine trees.
The lake is known for its unusual hydrological conditions. It has no brooks running to or from it and a natural water-level difference of 14 meters due to a complicated interaction between surface water, groundwater, and the groundwater flow.
Its beautiful turquoise green colour is an effect of the groundwater, which is free from particles, unlike the water in streams, together with the reflections from the sky and the surrounding trees.
After a three-kilometer walk around the lake we were ready for lunch. The area is well equipped with picnic tables, grills, and wind shelters. We had decided to skip the hot dogs this time and instead make us some charcoal buns.
Charcoal buns is a provincial dish from way back, a kind of pancake with salted pork or bacon (the modern version). Rich and robust food from a time when lumberjacks, navvies, charcoal burners, and log drivers had to live away from home for months and work under primitive conditions. This was food containing few and sustainable ingredients – flour, water, and salted pork – and was baked in pork grease in a cast iron pan over open fire.
All you need is pet bottle with pre made batter (always 100 ml less water than flour, and a pinch of salt) and a container with pre fried chunks of salted pork or bacon. Serve with lingonberry or cranberry sauce. Enjoy!
Oh yes, I almost forgot, the iron cast pan! That one can be heavy to carry in your rucksack, but there are special light metal pans with long handles.