Sunrise/sunset: Up all day.
This week has been very intense. So much so, that when I thought back and realised I had been to my first audit on Monday, it’s hard to believe it’s the same week. The long daylight hours are quite disconcerting, though they also mean that everything is growing at an enormous rate, so I’ll throw in a few pictures of all the flowers and undergrowth as I go along. The audit was in the abattoir, or at least in the meat processing plant attached to it. My colleagues Ann and Ronny carried it out and the areas that came under particular scrutiny were traceability and recall.
It was fascinating to see the planning and processes that go into ensuring that the meat that’s sold to the public can be traced, not just right back to an individual animal, but to the batch of plastic that’s used in packaging and the temperature range in the lorry that transports the product onwards. We also got to see mince being packaged, from the time they place it into a huge funnel, to it being arranged into individual squares in a grid pattern on a conveyer, which withdraws suddenly, dropping it into plastic containers which are sealed and marked. I hadn’t noticed before, but the packets are marked with the same oval mark, with Norge and EFTA and the individual number of the abattoir, that we use to stamp the meat itself when we examine it and pass it as fit for consumption. It was also interesting to see how cleanliness is achieved. We had to change our protective clothing multiple times as we passed through the different areas.
The writing whirlwind that started last week also continued. My agent is Ger Nichol at The Book Bureau and she is in Ireland. The contracts were signed last weekend and after about four days of intensive editing, she felt The Good Friends’ Veterinary Clinic was ready for submission. I will give you the blurb I sent her, though I’m not sure how much of this she uses, or whether she’s changed it for sending it to the publishers.
“The Good Friends’ Veterinary Clinic” is an exploration of the life of a recently widowed veterinary surgeon and how she deals with the consequences of a lifetime of putting her family before herself. I was aiming for a cross between James Herriot and Sally Wainwright (Last Tango in Halifax). It is set in rural Scotland and is filled with diverse women and their animal friends, from the partnership between receptionist Gail and her guide dog Beth, to butch lesbian, Mags, who loves her crazy mare, Strumpet, almost more than life itself.
Ger sent it off on Wednesday to ten editors at well known publishing houses, and now it’s another waiting game. There’s no guarantee, even at this stage, that it will be picked up, but this is way further than I’ve ever got before. The Hope Meadows series was sold to Hodder before I was involved and would have gone ahead with another writer if I hadn’t been chosen. This time the work is all my own, though if it hadn’t been for Lara Wilson egging me on through the pandemic, even though I was in Norway and she was in Belfast and Glasgow, I definitely wouldn’t have got this far.
The rest of this blog is going to be about Tromsø, where I spent Thursday and Friday at a Mattilsynet meeting for all the staff in our region. In particular, I want to rave about a restaurant we went to. Regular readers will know what a foodie I am and how much I love new restaurant discoveries, and what could be better than a real Italian pizzeria in the far north of Norway?
I must admit here that I didn’t have high hopes when I discovered we were going to a pizzeria. Pizza is very popular in Norway and (as in the UK) a lot of it is adequate but by no means exciting. Casa Inferno certainly looked pretty good as I walked in. It has a steampunk theme, with a brutalist style ceiling – all steel rods and exposed air conditioning pipes. Somehow, it achieved a very cosy feel. There were a few old things scattered among the copper lampshades and retro-futuristic decor. This gramophone on the bar was probably my favourite.
We started with antipasti – selection of olives, various cheeses, hams and salamis and some most delicious red pickled onions. It was served on shared platters and looked great, though for once, I forgot to take a photo. It was the pizzas that were the real revelation though. It’s a long time since I’ve had a proper wood-fired pizza, created by an Italian chef. The pizzas were for sharing too, but by some miracle, the one that was placed in front of Konstantin and me would have been one of my first choices from the menu.
The next pizza brought to our table was even more spectacular. The Inferno was quite literally, flaming hot.
The Inferno had tomato sauce, spicy salami, olives, fresh chilli peppers, onions and chilli flakes. It looked even better, once the flames died down.
As we were waiting for desserts and coffee, I took a few photographs, including the steampunk weapon at the top of the page. It was only at this point, that I realised there was an actual wood stove for the pizzas. No wonder they were so wonderful!
The final indoctrination, and the realisation that this was somewhere I really wanted to come back to with the offspring, was with the dessert. I was going to order what I thought was a chocolate fondant, when Hilde pointed out that it was not actually chocolate fondant, but chocolate fondue. I guess chocolate fondue isn’t technically very difficult, nor is it particularly Italian, so far as I know, but it was certainly fun! And along with an espresso coffee laced with amaretto, it rounded off the meal very nicely.
Thanks for reading. Have a lovely week everyone,
1 thought on “Submissions and Steampunk”
You have me drooling! Also, back to the start of this post, very impressed with the audit and what it reveals of Norweigian standards. Surely Norway is well in the forefront of world practice? Good luck with the book, and I love the thought of steampunk Italian pizza at the top of the world. There’s something magic about places far from the equator — must link to the dramaticshifts in the light/dark cycles and all that they tegulate, both physically & emotionally