Midsummer Eve rises to us, early as usual, the sun has barely pass behind Långåberget before the light summer sky in the northeast and illuminate the cap on Långåknätten while the grass sipping night dew among calves and cows on the meadow Allan.

It is evening in the sense that it is normal, that is, the time when the day turns into dusk. With evening meant in this case the day before a public holiday, the day before Midsummer Day.

Now the whole life in full bloom. "Now it is good to live" sang Olle Adolphson in his show. There is a good summary and can not be said more clearly. The time around Midsummer is legendary and every one of us carries his own interpretation, manages its importance and enjoys. So it is good to live!

For fly fishermen, it is pure Christmas Eve! From the waters lift our largest dragonflies, Rock, associated Vulgate and Danica in Ephemerasläkten, flying in from birch leaves, dress for the wedding party in a rousing dance and females will be ejected again, happy to launch the beginning of the next generation. She knows she has a meaning of its existence and what she does. She completes her commitment, the task handled by her predecessor for millions of years, and when the mission is complete she lays down to rest on the water. Complacent and satisfied, she has now submitted the next generation of life, She stretches her wings, die and become food for those who we call Långåfiskets four major: trout, char, grayling and whitefish! It is poignant! We have a good word for this, a word that also applies to us: cycle!

For many, Midsummer one of our two most tradition-saturated festival evenings. It's just for the taking of all we have inherited, and it is allowed to create new traditions. But there are some accessories in our big holidays that are hard to give up. Of course, thinking you are on the same delicacy that I: behave! It works just as well with the Christmas tree as a midsummer pole.

Should we necessarily look subtle differences so it is perhaps most important in Midsummer!

Here you'll find my recipe: Herring on chive mousse! Served resting on a small piece of bread.
1 dl usual, Normal salted room warm and creamy butter, ½ dl fresh cream (like to the fatter), ½ cup mayonnaise, 1½ cup finely chopped chives. Stir butter with spoon, from pepper mill, pipe down crème fraîche, little by little and then the mayonnaise. Fold in chives. Place the mixture on the bread pieces, Please crispbread (rutbröd going well), and top with pieces of the five-minute Herring from one of our two Swedish cultural institutions of the same name: Abba!

Cheers for the Swedish summer!

Happy Solstice!
We greet all of Långåfisket,
Helgi Jonsson