The city by the factory

Esbjerg’s official tagline is “The city by the ocean”. In between the ocean and the town however, there’s about 1km of harbour and industrial area you’d have to traverse to actually get to the sea. I enjoy seeing a functional, living port more than most, but this is too much even for me. It’s not a boatyard, but inaccessible, smelly industry. If you want to also enjoy the sea, you’d have to walk three km’s North-West or take a ferry to Fanø.

If I was a city planner here I would move that harbour three km’s to the west, build a stunning beach promenade (there are great natural beaches here) and make all the Dutch and German tourists pay for it. It’s probably not that simple, but still: See the image above. My starting point is at the end of the main commercial street.

I took it nice and slow today. Unfortunately I didn’t have a lot of time, or I would have gotten to see some more nature. I did however see an enormous storage of windmill parts. They look pretty awesome up close.

Will be nice to get home to Copenhagen after a month on the road. I miss cooking.


Esbjerg and the four white men

I’m back in Denmark, but still on some sort of unvolontary holiday, because my wife is working here, and I’m looking after our daughter. Very typical of freelance musicians.

Great temperature for running, and nice scenery. I always get that great  Rocky feeling when I run in industrial areas. There was a foul smelling factory labelled “999 Fish Protein”.  I don’t really want to know what they use that for.

I turned around at the four white men, an art installation reminiscent of Easter Island.

French Provincial Running

I have been singing a concert in Cruzy-le-Châtel, a little french village in Bourgogne. Not a very lively place, but an excellent forest to run in, pictured above. Also, a beautiful promenade, and a renaissance church. I’ve been cooking from the book “French provincial cooking” by Elizabeth David. Some of the recipes are very long and much too detailed (like what kind of cup to use for the cup measure), others are just a sentence, like the Niçoise salad of Escoffier. But overall her enthusiasm makes this one of the most readable cookbooks ever. And of course there are lots of good recipes.