To make a long story short… Hans has been abroad for 3 months for his job training. He was supposed to return to Charlotte on February 3. Well, we found out a few weeks ago that the plans have changed and his job needs him back in Charlotte next week. The bad news is that I don’t fly back from Sweden until the 14th of January!! Oh, well. I love spending time in Sweden and I will be in Stockholm for awhile now. Stockholm is one of my favorite cities and it has some wicked good shopping.
Since it was Hans’ last day in Sweden, he got to choose the menu for dinner this evening. Of course, it included meat and potatoes 😉
We started off with a champagne toast to celebrate our wonderful stay in Sweden.
Typical. I am a bookworm, and proud of it.
Have I mentioned how much I love taking photos with my SLR?
Following the champagne, we opened a bottle of red wine, naturally.
On the menu: beef tenderloin ($60!!!!) with kantarell mushroom sauce, picked from the forest, potato gratin and broccoli. Helena makes a killer mushroom sauce. I wanted to know her secret so I watched her make it. It is so simple but it has so much taste from the forest picked mushrooms.
We had ice cream for dessert. We had the option of vanilla ice cream with blueberries and stracciatella.
Obviously, I chose the chocolate option. I am quite sad for Hans to leave Sweden tomorrow. I won’t see him for two weeks which isn’t too bad but the sooner Hans leaves means it’s sooner for me to leave too.