Monologuer gives you Mr. Stjernberger. And not St. Jernberger.

Name: Johan Stjernberger
Based out of: San Francisco
Travel mostly in Europe/Asia/North America
Occupation: Project Manager, Sony Ericsson

1) Favorite destination all times?
Kahana “kite” Beach, Maui.

2) Favorite airline/airport?
SAS, exceptional high standards even in economy extra. Not to mention the business class food served by a chef in a chef’s hat. Favorite airport Koh Samui, outdoor and fabulously laid back. And yes, they even have a business lounge with palm tree shadow.

3) Favorite seat configuration?
Mid cabin aisle seat. Freedom to move up and down and you can check out the stewardesses legs :P

4) Preferred aircraft model?
B747, the only aircraft that takes off and lands with grace.

5) Worst nightmare flight?
A very tropical turbulence approach to San Jose, Costa Rica. Vertical drop long enough to get people starting praying out loud.

6) 3 things you always bring in your carry-on?
My Sony full spec noise canceling headphones, toothbrush and an empty water bottle.

7) Are you the chatter or chatee with your neighbor?
I’m a switch!

8) Easy sleeper on flights, yes/no?
Yes, but only during taxi.

9) The flight is delayed. What do you do to easy the wait?
I take the opportunity to watch people and their reactions.

10) What do you always order when the pre-meal beverage cart comes?
Soda water on the rocks and one extra bag of snacks.

Sidewalk above.

Sidewalk below.

Asian cafe in International District.

Shaved ice w/ red beans, lychee, fruit cocktail and fresh strawberries.

Seattle Art Museum.

Ronettes bridge.

Sheriff station.

The Packard sawmill.

The Double R Diner.

Backfire Burger.

Cherry Pie and a “damn fine cup of coffee”.

This is what is does look like. March 2010.

But I’m not complaining really. Apart from a minor storm going on outside I can work comfortably from my room and then take the shuttle to the mall. And hey. I’m in Vancouver and this is the place I feel the most Japanese I possible can outside of Japan.

It’s when you know someone put heart and soul into creating an atmosphere that’s there not to dress and impress but to remind the guests of history. And do so with care, respect and a smile.

This hotel, regardless of nothing being my personal taste, gets all that “it”-credit for being creative, thoughtful and consistent.

More about the hotel.

Classic Seattle skyline.

Sunset over the Olympic mountains.

It looks as if I’m in Richland, WA. Because I woke up to this view 06.30 today and noticed how still the Columbia River was outside.

We’re here to visit a partner, the company’s technician and I. Get a tour around their facilities with the other international distributors. And tonight my very first all American…wait for it….charity dinner! I suppose I can die comfortably now. Knowing I’ve done it all.

The ever so fascinating thing about Washington state is the transformation of scenery after crossing the Cascade mountains. It’s spectacular to leave the busy city, drive through the snowy top Cascades and suddenly exit in desertlike steppe landscape where wine farms are all around. Less than 2,5 hours from Emerald City.

I did this by myself last summer in an old Volvo 940 Automatic. Hanging out of the window like a happy dog I cruised Yakima valley for the great red gold.

Tomorrow we leave for some days in Seattle and I’m really looking forward to visiting one of my favorite cities again.

Take care.

I think this means I’m growing up. I also know it means that for the first time in my life I’ll have a place to truly call my own. I don’t have to settle with someone else’s bad taste and not be able to choose where to live.

Obviously eliminating someone else’s bad taste or poorly carried out reconditioning needs a bit of work. For the first time I can imagine what house owners must be going through and this is just a smaller apartment.

But yet. I’m looking forward to tearing out the kitchen, floors and making this place work.

And the best part is that I’m privileged to share all of it with a truly awesome and cool person. The boyfriend of course.

I can so live with growing up.

Hmm. It looks as if this bag reflects not only my origin but also its own.

Almost everyone, including me, have our own meat sauce, lasagne, and carbonara recipe and our own idea of what Chinese cuisine tastes like. Since ethnic food has become such a natural part of our lives we accquire new customs and/or we modify and adapt to fit our own habits, tastebuds and availability.

Here are some statements based on things I ‘ve picked up over the years and it was a lot of fun trying to figure out what’s what.

- Pouring soy sauce on clean white rice is considered a big no no (yes and plainly unsophisticated).
- Italians never use grated cheese on top of fish or seafood dishes. (see 3*)
- Generally in Chinese and Japanese cuisine a basic meal consists of a minimum of 5-6 smaller dishes (in general yes but refers to traditional set meals, both at restaurants and at home).
- Bolognese is rarely called that in Italy (rather ragu or ragu Bolognese and is not tomato sauce based) *
- There’s no such thing as dish called Indian curry (curry is a mix of spices and there are hundreds of variations) *1
- Ceasar salad has nothing to do with Julius Ceasar and is an American/Mexican invention. 2*
- Sushi is a healthy lunch option. (not really, but sashimi however…)
- Eating spaghetti with a spoon is an American manner. 3*
- French don’t eat crackers with their cheese (unsure but traditionally it’s bread or nothing, source missing)

I have my own doubts: Should or should you not rub your wooden disposable chopsticks against each other to smoothen them before using? And in Thailand, do they mostly eat with fork and spoon?

This post made me hungry. And it also made me realize that I’m much more protective with the food from my own origin than others. I guess Swedes would find it weird to have strawberry jam with their meatballs instead of lingonberries. We protect our own food but don’t mind mending with others. Good, if not we’d never have all the delicious varieties of food around!

And do let me know if I’m wrong - I’ll always admit to my mistakes and misunderstandings! :)

Bonus:  How to make real carbonara. Prego! http://www.youtube.com/watch?v=iERZIRQEIJk

* http://www.foodnetwork.com/recipes/mario-batali/ragu-bolognese-recipe2/index.html
1* http://en.wikipedia.org/wiki/Curry
2* http://whatscookingamerica.net/History/SaladHistory.htm
3* http://www.nytimes.com/1982/05/19/garden/the-spoon-question-or-how-to-eat-pasta-like-an-expert.html?sec=health