19 January 2020


It's a sunny morning here in Copenhagen for a change, but we have a little chore to do before we can go out. We need to move our stuff out from the loft room to the new basement storage, as the new house owners will expand the loft to apartments. Luckily we don't have so much stuff up there, just some mainly empty moving boxes. But I will miss the cosy wooden hideaway, which is a proper room with a view over the rooftops. It will be more handy to have the stuff in the basement though, as we live on the first floor. Otherwise I don't have any plans for today, but will go for a walk at least, as the weather is nice.

I made these tomato-olive and plain olive bruschettas yesterday for brunch and they went down very well. They were topped with garlic, olive oil, salt, ground black pepper, wild garlic, mozzarella and either just green olives or green olives and cherry tomatoes. I bought the bread to a reduced price, as I went to the supermarket in the evening. That's such a handy way to save money and still get fresh bread from the day.

Your VegHog


  1. The worldwide interpretations of the Italian traditions of bruschetta are fascinating. Its origin was before the adoption of tomatoes into Italian cuisine. Like yours, it originally was a simple way to use stale bread: toast with garlic and olive oil. At the extreme, I've seen a chopped tomato salad without any bread that was labeled "bruschetta" and that's now an accepted version.

    Yours look really delicious!

    best... mae at maefood.blogspot.com

  2. Oh my they look every so good. Hope the shifting of boxes from one place to the other went smoothly too.


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