Wednesday, February 27, 2013

Sportlov isn't what it sounds like

So it turns out I was visiting during Swedish school's Sportlov break. Sport+love=sportlov, right? Nope. "Lov" means vacation... So, the Swedish equivalent of Spring break, where they watch 63,200 ordinary Swedes participate in Vasaloppet (vaguely related to Sweden's odd independence story from the early 1500s), trekking 90km on cross country skis.

Let's move on to what you actually want to know!
Bright and early Monday (12pm) went to the Migrationsverket office (Swedish Immigration Board). They are only open 12pm-3pm Monday, Tuesday and Wednesday. Logically. Waited in a gigantic line there for just under 3 hours (nearly their full opening hours). Took 2 minutes at the desk to have my photo taken, my passport scanned, and my fingerprints stored. The purpose of this was to have an accepted card which states I am accepted as a two-year temporary resident in Sweden.

Friday, this little pink card arrived in the mail (whew). Took it directly to Skatteverket (Swedish Tax Agency) who thankfully have longer operating hours (10a-4pm Monday to Friday) but unfortunately who are no more efficient than the Migrationsverket office. Waited there for two and a half hours. Again, spent two minutes at the desk, to only have my passport and my newly minted pink residence permit card scanned, and got a reply of "you will get a number in the mail in some weeks". OK. Just what I expected and hoped for, actually.

And, those were the highlights of the week. Had nice visits with some old friends, and filled up the storage area in the apartment with another few dozen kilos of stuff. And now, it's time to get back to work catching up on two weeks worth of emails, readings, assignments, and all the rest... hopefully at least I'll be adjusted quickly! Woke up at 6am today which is not too far off from where I need to be, jet-lag wise.

So, if you're wondering what the next steps are, in brief...
1. When the "personnummer" (aka Tax Number) comes in the mail, I:
- send a letter to those in charge of health services to 'sign up for'/'activate' health coverage
- go online on March 15 to check out available courses for 2013/14 school year, and pick a selection within a month's time
2. Pack up my room and my bags and head home to North Van in mid-April
3. Re-pack and head down to Seattle for my IcelandAir flight on April 25th
4. When I get there... I:
- go to a bank with my shiny new tax number and permit card, and get an online bank account
- head over to the official Swedish Employment Office, who will help me find a job, and may accept me into their "Shortcut" Swedish training & paid job placement program for new immigrants with university degrees
- head BACK to the tax agency to wait in more lines, and get my "official" photo and fingerprings made into an "official" ID card.

So, that's my process. I don't expect to have any issues, and I've got the tax number coming, which was the big reason for my trip! Success overall. Now I just have to find somewhere in the apartment to keep my shoes...


Here's a link to the photos on facebook
And a selection below.
Meeting Vickan / Victoria
our table


Fredrik looking like Dexter sharpening a knife

little Vickan chillaxing on our couch


some shots of Uppsala




fika :)




early morning view from apartment window



family visit :)


Saturday, February 16, 2013

Made it!

Both bags this time. Made it to Fredrik's :)

Zzz

Arrived in Heathrow, just waiting for my gate to be decided. Got a nice snack (thanks grandma)



What strange things they sell in Boots...



At least it's a welcoming airport


Friday, February 15, 2013

I'm secure (?)

Made it through YVR security with about 70kg luggage (somehow) ! Killing time at the airport. Zzz...

Sunday, February 10, 2013

Flight Info: February trip

Keeping things all in one place, here's my flight information for my Reading Week trip.

Friday, Feb 15
8:25pm leave YVR on British Airways flight BA 084 [9h 15min flight]

Saturday, Feb 16
1:40pm London time (5:40am Van) arrive LHR Heathrow [4h 35min layover]

6:15pm London time (10:15am Van) leave LHR on flight BA 784 [2h 30min flight]
9:45pm Stockholm time (12:40pm Van) arrive ARN Arlanda
--------------------------------------------------------------------------------
Tuesday, Feb 26
10:45am (1:45am Van) leave ARN on flight BA 775 [2h 40 min flight]
12:25pm London time (4:25am Van) arrive LHR [4h 30 min layover]

4:55pm London time (8:55am Van) leave LHR on flight BA 085 [9h 30min flight]
6:25pm arrive YVR


Saturday, February 2, 2013

Söker du inspiration?

Looking for baking inspiration? Of course you are. I know I am.

Tuesday February 12 is Shrove Tuesday, one of the many obscure religious holidays celebrated in Sweden.
Also known as Semla Day, it seems to only consist of eating semlor (-or is plural of -a), sweet almond cream buns. The Finns add to this crazy Minttu-driven disguised sledding on old household objects (as you may remember from my experiences last year... if not, check out 2012 Feb's post) but the Swedes stick to semla-eating.

*(in case you did go back to check out my post from last Feb, update: Sabrina has now moved to Uppsala. I wasn't kidding when I said she never wanted to leave...)*

The act of putting out one's semlor in bakeries/grocery stores 'too early' seems to be a point of contention for many Swedes... comparable to North Americans' putting out Christmas decorations the day after Halloween. I purchased my Swedish semla in January - but I have an excuse I promise!! - because I obviously wasn't going to be in Sweden Feb 12, and it never occurred to me that I would have a 19-yr-old male classmate who turns out to be a brilliant baker. Takes inspiration from Marcus Samuelsson. I love it. Anyway, last time we had a Scandinavian club 'fika' (remember this means taking coffee, eating something sweet, and having conversation) he made mini semlor! So. Of course now the club must have a fika dedicated to selmor celebration. I have learned that in some regions of Sweden, it is common to eat your semla in a bowl of hot milk. Which is DELICIOUS. But these semla are quite enormous normally and can be hard to finish... so they just get really soggy. Unless you have a vacuum cleaner boyfriend to eat it for you (*ahem*). Off topic...

Over Christmas I watched a solid amount of mostly-unintelligible Svensk TV. One show which was fairly easy to follow, however, was Leila Lindholm's baking show, Leilas Söta Jul (no apostrophe in svenska). So, here is Leilas recept / Leila's recipe for Semlor. A brief warning, this takes about 3h including rising time... not a last-minute snack!

Leilas bakverk - Semlor!

*Makes 18*

DOUGH
1 tbsp cardamom
300 mL milk (about 1 1/4 cup)
50g fresh yeast / 2 tbsp dry
1 1/2 dl sugar (about 2/3 cup)
1/2 tsp salt
150g room temp butter
1 egg
5 cups flour

PASTE
250g almonds (blanched)
1/2 cup sugar
1/2 cup icing sugar
Dash of milk

FILLING/TOPPING
800 mL whipping cream (or a tube of whipped cream)
1 egg (for brushing)
Icing sugar for dusting


Gör så här / "Do it like this":
Warm the milk to about 37 C and dissolve yeast in it.

Mix this with sugar, salt, butter, and egg.

Gradually add flour, and work into a smooth dough.

Proof dough in a bowl under a damp tea towel until doubled, about 45 min to an hour.

Place dough on a floured surface and separate into 18 balls (or however many buns you want)

Place buns on parchment paper lined pans, let rise under towel for another 45 mins to an hour.

ALMOND PASTE
Blend almonds into a fine powder using a blender or food processor.

Add sugar and milk, mix for 5 min. (Or use water… can sit in the fridge longer)

Whip your cream with a bit of icing sugar, place in a piping bag (or a ziplock bag, you can cut off the corner when ready to pipe)

BUNS
Brush buns with beaten egg, and bake at 200 C for 6-7 minutes. Let cool.

Cut off the tops (not halfway!) and scoop out a bit of the inside (set the tops aside, and the insides in a bowl!)

Mix the scooped out insides with your almond paste, and fill in the newly-made holes in the buns.

Pipe your whipped cream on top of the almond paste.

Put the top back on, dust with icing sugar, and voila! Serve cold, or pour hot milk over bun in a bowl.


If you're tired of your boring, everyday semla... Leila suggests trying her delicious chocolate semla (just posted 3 days ago!) Mix 300g roughly chopped chocolate in with the dough before baking, mix some Nutella (or just more chocolate) and rum (crazy lady) in with your almond paste, and dust with cocoa powder for this variation. I am definitely trying this.



Translated from Leilas blogg / Leilas bakverk http://www.leila.se/leilas-semlor/recept/bakverk/index1,23.htm?id=2853