Christmas

It is Christmas and we are on Kvitsøy. The weather was terrible yesterday, but it hardly mattered. We spent the day indoors with food and opening gifts until all hours of the night.

Julian received and amazing assortment of toys, clothing-- even children's furniture. Toys today are mostly made of plastic, and his have motorized wheels, buttons that light up, and play songs or speak. Everything makes noise. Everything requires batteries.

We all agreed that at one year old, he has more toys than any of us had during our entire childhoods. It really made me think about all the people in the world who cannot even meet their most basic needs. My wife's brother said it well: "Being born in Norway is like winning the lottery."

It is rare to truly appreciate what we have. Speaking for myself, I tend to take it for granted-- after all, I am not surrounded by extremes from the other end of the spectrum. In a few weeks I will be heading back to India-- where the extremes are overwhelming to the point that they are desensitizing. What a different world Julian is growing up in--- and what a different world than my own-- decades ago. I really hope that we do not spoil him, and that he will learn the value of what he has. On the other hand, is it even possible to spoil a one year old?

Cake

birthday1 057, originally uploaded by filtersweep.

Lise went a little crazy with the birthday cake last night.

Birthday Photo

birthday1 072, originally uploaded by filtersweep.

Julian turned one today. I cannot believe how quickly the time has passed.

Lutefisk

It took a little over two years on living in Norway before being served lutefisk-- at this case at the company Christmas party. It was one of several buffet offerings, and I had to try it. It was quite edible, and didn't come close to living up to its reputation as a horrible food. It is a salty cod with a very strange texture. It was served with bacon, so it tasted like.... bacon. I wouldn't go out of my way to buy it, but I would eat it again if it were served to me.

It really does not deserve its infamous reputation, unless Americans do not know how to prepare it properly.

Customs/ VAT

Public service message to everyone sending gifts from abroad: the limit for customs/VAT is 200nok in Norway. This means that if a company ships a package with a declared value above 200nok (about $40USD), I will need to pay a good chunk of money to pick up the parcel. I have no idea exactly how it works. It seems to add about 60% to the price. I believe there is a 25% VAT and maybe an equal amount of fee for the COD service. I recently received a package from Amazon that was valued at approximately $60, and it cost an extra $36 to extract it from the post office. If this were shipped as two separate packages, I would have paid zero fees--- and maybe $10 in extra postage. Or, if someone would have reshipped the package for me, and declared its value at 199nok, there would have been no extra fees (although who knows how much shipping could cost).

Ice, Ice, Baby

This morning I woke up to the aftermath of some sort of ice storm--- ice everywhere. I could have skated to work. I tossed on the studded wheels and headed to work. A kilometer or so from home, I thought I dropped my chain--- but it actually BROKE. I had to hobble home on ice in my bike shoes. On examination I bent one of the plates. I can only attribute this to my massive strength, as this is my light-use mountain bike. I removed two links and put in a new pin and was on my way. I had no alternatives--- there was no way I was driving on this.

I only saw two other cyclists this morning... both walking their bikes (and it appeared their chains were intact). It was treacherous even with studs on some of the hills--- which are very steep-- but I made it in one piece. It still amazes me that I can bike across glare ice--- people were falling down walking.

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We've Got Norway.

Want to rot your brain instantly? I am probably the last person on the planet to stumble across this.

Snow and Ice

Winter is here-- for a few days. We had snow last night. This morning I quickly threw on the extra wheels with the studded tires and bundled up. My cold weather gear consists of my autumn riding gear with windpants over the biking tights and snowboarding gloves rather than regular full finger gloves. I was more than warm enough on my ride in, despite the wicked wind. The ride home was a bit dicey with all the rutted refreeze on the bike paths. The roads were fine. The snow didn't seem to deter any of the other bike commuters. There were tire tracks everywhere-- and maybe a few ski tracks. All things considered, this is mild stuff. Nothing like Minnesota winter.

So Big

IMG_3367, originally uploaded by filtersweep.

His grandmother on the Norwegian side taught him the "so big" thing på norsk, which became of great concern to me-- so I quickly taught him the English version. Now he performs right on cue in either language.

It is scary how much he understands at less than a year old. This morning he crawled over the the coffee table, pulled himself up, grabbed the TV remote, turned on the TV (knew exactly which was the power button). He then crawled over to the cable box and turned that on and started watching TV (well, sort of). I don't know how he does it.

Fun with AT&T

When I travel in the US, I use a "pay as you go" cell plan and an antique American cell phone. These plans are perfect for drug dealers--- they can be purchased completely anonymously. I also have a few Vonage accounts for work, so I just roll over my 800 numbers to my cell phone. It is a great way for people to be able to call me when I am on the road, and it is cheaper to call out than using international roaming on my Norwegian cell phone.

By now, you realize there is a catch to all this IP and cell phone goodness. My credit card statement arrived, showing the expense from recharging the account when I was recently in the US. I went online to download my invoice so the accountant wouldn't have a fit. My default PIN number should be the last four digits of my cell number. Sounds good so far--- except that is only a temporary PIN. To actually access the account, AT&T sends a PIN via SMS (text message). Of course there is no way I have coverage in Norway--- so I cannot access my text messages to be able to access my online account to be able to print out my invoice.

So I make the mistake of calling the AT&T--as I was directed to by their website. They do everything in their power to discourage calling them. I was trapped in a labyrinth of automated voice directories. There was no hope of getting anywhere, since my request didn't fit anything remotely normal. I spoke with several customer service people who had nothing to do with my services. Apparently, the pay as you go customers are completely marginalized, likely because most service users are likely drug dealers, pimps, and illegal aliens. Eventually I managed to speak with someone who confirmed my worst fears. There is no way to generate a PIN than through text message.

The accountant will have to take my word for it--- supported by some scribbles on a napkin. Or wait until the next time I am in the US. What a ridiculous business process--- it simply cannot be overridden. Rule number one in business process management has been violated. The demise of the entire telecom industry as we know is eminent. Death is at its door. I just wrapped up a video call with my parents--- using MSN chat-- which is primitive technology-- and free of charge. I will be getting a new Windows phone in a week or two that also has WIFI, MSN chat, Skype, and all sorts of communications tools, in addition to cellular service. Soon all phone appliances will be built as mult-modal communications devices. You will never have to speak to customer service again.

Singing Toy

Julian received this crazy creature that sings and speaks in Norwegian. This song is dedicated to my Norwegian teacher in Minneapolis who insisted we sing this song at the beginning of class week after week-- much to my dread. This is for you, Hillary.

Underwater Baby

IMG_3374
Originally uploaded by filtersweep

A few weeks ago a photographer took underwater photos of all the kids at baby swimming. Julian has his eyes wide open--- he seems to be enjoying it.

The Joys of Cold Weather

I believe today is my last day on the fixed gear. I awoke to clear weather, so I opted for the fenderless fixie. A minute before leaving, I checked the temperature-- 1C. There was a very thick layer of frost on the road, and ice everywhere. I took it easy. I don't need studded tires yet--- although they are mounted on my extra wheels. It seemed my fellow commuters were running studs at a rate of one out of four riders. Knobbies should be fine this time of year.

The best thing about this cold weather is that it cuts the commuters in half. This means no long lines for the showers, and stinky guy isn't in the changing area. It isn't even a difficult commute yet--- it could be this cold and raining--- or snowing. At least it is dry.

Nothing is Safe

IMG_3241, originally uploaded by filtersweep.

Our whole world has changed--- he is all over the place and standing. Nothing is kid proof anymore.

Adventures in Travel

There was a time and place when I hated the "class system" in travel, and "elite status." Those smarmy travelers always have the short lines. I didn't seem right--- that is, until I received Elite status. My card was waiting for me at my parents' house. My whole life has changed. Yesterday when I left Minneapolis for Norway, it took literally five minutes to make it from the curb to the gate. But allow me to digress.

Thursday evening I flew on Air Canada from San Francisco to Vancouver. I was staying in San Francisco at the Fairmont hotel-- likely the nicest hotel I have ever stayed. I took the shuttle to SFO-- along with a few other hotel patrons. We had the most interesting discussing a group of random strangers could have. My Air Canada flight was nice. I arrived late in Vancouver. Fortunately the car rental area was right at the airport--- no shuttle necessary. Alamo screwed up my reservation, so I ended up in a black Crown Victoria. Fortunately, they aren't used by Canadian law enforcement, otherwise I would have slowed traffic down wherever I drove. It literally looked like an unmarked car. I settled in to my hotel by midnight-- with a 10am meeting the next morning and a 2pm flight to Minneapolis. I checked google maps to ensure I would have enough time to make it from the meeting location to the airport. If the meeting ran long, it could mean trouble.

The meeting could not have gone better. It lasted less than an hour. I made it to the airport with plenty of time to spare. I flew United and ended up sitting next to someone who was a higher up on the Olympic committee for Vancouver. We had a very interesting discussion. The flight had a connection in Denver--- a short connection that was miraculously at the neighboring gate. While waiting, my name was announced at the gate. I was offered a free upgrade to first class. I later noticed that they gave my original row in economy to an enormous man-- the entire row.

On a different note, I am only 11K miles away from Elite Gold. It would almost be worth it just to take a round trip to the middle of nowhere to pad my miles.

San Francisco...

...again. I see more of the US now that I live abroad than I ever did when I lived here. I am back in San Francisco-- a very cool city. I have a great hotel room with a view. Apologies for the phone photos.

I seem to know my way around better than most places I have been. Tomorrow I head to Vancouver, B.C. This week has been flying by.

Wind

No, I am not back on Kvitsøy. I am in Iowa, at my parents, listening to 50 mph gusts of wind blasting outside-- wondering if this will affect my flight to San Francisco today. At this rate, it might even affect the drive up to Minneapolis.

So far this trip has been excellent. I couldn't ask for more--- except to maybe have the rest of the family here.

Back to the USA

Tomorrow I had back to the US--- this time to visit family in addition to work. I had two last minute meetings pop up, resulting in a crazy travel schedule. Tomorrow I fly to Minneapolis, as originally planned. I then have a Friday meeting in Atlanta, so Friday I fly out at 5:30am, and am back in Minneapolis later that evening. I spend the weekend with my parents. Monday I fly to San Francisco. Thursday evening I head up to Vancouver, B.C. Friday I head back to Minneapolis. Saturday I return to Norway.

I discovered that it is impossible to buy flights online for domestic routes. NWA, American, and United would not accept my foreign credit cards. I cannot book through KLM for anything that does not originate in Norway. Oddly, I had no trouble booking through Yahoo travel. I am not happy about this. I never noticed this before about NWA, since I have always booked international flights. I have had all sorts of problems for other types of services--- US companies freak out on foreign credit cards. The dollar is practically worth nothing these days. You would expect they would have all sorts of foreign business.

Speaking of the value of the dollar, I have been asked to buy all sorts of toys for my coworkers. When word leaked out, more people came with requests. I can see that this can become very old, very fast. I will have to start charging a handling fee if this continues.

World's Best Pizza Recipe

Revised on January 2, 2008.

It has been something of an obsession to perfect the perfect pizza. I rarely cook. I almost cannot cook. But if I do something, I have to be the best at it. I am willing to share my secret recipe for pizza with the world. It is a bit unorthodox, but that is half the point.

Ingredients:

Crust
2 cups of flour (heaping, this isn't rocket science)
6 oz cold water
25 g active yeast
1 tsp salt
1 tsp sugar
Olive oil

The crust should be started a day before you wish to eat, so that might be a deal killer right there. I use 25g of fresh yeast. Around here, it comes in a cube. I drop it in about 6 ounces of water. Mash up the yeast so it is mixed into the water. Add a tsp of salt and sugar. In a grand mixer with a dough hook, add a bit more than 2 cups of flour. Coat the hook in olive oil. Add a tsp of olive oil to the water mixture (optional). Fire of the mixer on its slowest speed. This is where the chemistry comes in. As it mixes, it is important that the dough clears the sides of the mixing bowl. It will most likely end up as a big lump of dough. The key is to periodically check the dough (with the mixer off, if you value your fingers) to see if it is elastic. If it is just tacky, but not elastic, add a bit of cold water. If too much of the dough is sticking to the bowl, you probably need to add a bit more flour. The key is to keep it in one, cohesive, elastic mass. As it starts to come together, turn up the speed to medium. It could easily take 5 to 10 minutes to mix it all up.

Once you are satisfied that it is elastic, but not too wet or dry--- and it comes easily off the hook, it is time to transplant it into another bowl. Sprinkle a bit of flour into the bottom of a bowl, place the ball of dough into the bowl, sprinkle a bit of flour on top of the dough, cover in plastic, and place in the refrigerator. It will rise, even in the fridge, so make sure the bowl allows for a bit of growth. Let it sit overnight.

Sauce
2 fresh vine-on tomatoes
2 sun-dried tomatoes
1 clove garlic
2 tsp plain pesto
2 tsp tapenade
salt
pepper


Two hours before you plan to actually eat, remove the bowl of dough from the fridge. Dice two tomatoes-- and choose tomatoes with flavor-- not the watery cheap ones. Cut up two sun dried tomatoes into tiny pieces. Press the clove of garlic. Place into a bowl. Add the pesto and tapenade with a bit of salt and pepper. Mix well with a spoon. Place in refrigerator for the remainder of the two hours.

Topping
Prosciutto (sliced-- enough to cover pizza
Ruccula (cut up)
Parmesan cheese
Mozarella cheese

The toppings are not an exact science, but this is my favorite. Preheat the oven for almost as hot as possible. A hot oven will yield a better crust. While you preheat the oven, work and stretch the crust on a clean counter top sprinkled with flour. If it is sticking to your hands excessively, you used too much water. Use a light coating of olive oil on your pizza pan, and sprinkle lightly with flour to avoid sticking. Place crust in pan. Spread sauce on crust and grate a little parmesan cheese. Evenly spread Prosciutto. Apply ruccula. Top with mozarella, taking care not to drown the pizza cheese. Place pizza in oven, on one of the lower racks. Bake for 7 minutes. After seven minutes, check the pizza. Take care not to overcook the crust. When it is finished, remove from the oven and let it set up for two minutes before cutting. Eat.