Bring on the Night

Sometimes the difference from Denmark to China is small, and some times non-existing. Other times it is a world apart when we talk food.

Like today for instance. I came home from a long day at work. Pretty hungry, as I didn’t have proper lunch. The smell of warm food met my nose and got I a bit hungrier. C saw my drooling and proudly told me that she bought “liver” for me. She knows that I disagree with liver being a part of the eatable food genre, so I assumes that she bought the one variant I like. The Danish answer to pâté, which is “leverpostej”. You put it on bread of your choice. It can be heaven when served warm.

So I started up the “yummy-motion” but was greeted, not by delicious leverpostej, but by a boiling pot. As she lifted the lid, I had a surprise. A big chunk of pig liver… Boiled.

Here in Denmark only a few people like it fried on a pan mixed with some onion and gravy. I don’t like that either. But there is no way I’m going to eat something that looks like something directly from a boil-off-the-bones-scene in CSI. And especially not, when it is something I didn’t like in the first place.

This is the sight that met me: click here

My wife loves it (why I will never understand). She’d better, cause she’ll have to eat it all alone.

C is actually is an excellent cook, and I like everything else she throws my way. Her food is the best, but not when its boiled liver. Lesson nr. 1. There IS a difference between Denmark and China.