'Moi moi' means 'Goodbye'

While I came to Finland with mittens and a
toothbrush, I am leaving with a bag full of memories. 
(Please note that this photo was taken at 6am. 
Finland is now getting heaps of sunlight.)

I woke up this morning and thought it would be a good day to go home.  So, after eight incredible months in this Nordic country, I will be boarding a plane around 3:30pm to begin my journey back to Minnesota.  On my way home, I will spend a week in Iceland with my brother and dad.  Then, on May 14, I should be on a plane bound for the Minneapolis tarmac.

Before coming to Joensuu, I had read a quote from Juhani Merilainen, mayor of the town, which read, "though Joensuu may not often be your actual destination, after arriving you'll certainly find your journey was worth the trouble."  I fully understand now what Merilainen was trying to describe.  This small, unpretentious town was well worth the stay.  I think the Finnish language accurately portrays how it feels to be leaving Joensuu.

'Moi' means 'hello.'

'Moi moi' means 'goodbye.'

It is harder to say goodbye than hello.

Traditions in the Oven

Yesterday morning, I had the opportunity to partake in a Finnish tradition—Karelian pie (or 'karjalanpiirakka') making.  Filled with rice porridge and encrusted with a thin piece of dough, these pies are a typical part of Finnish cuisine.

The pie-making adventure began a little before half past nine when Tiina's mom came over to pick us up.  We then went to her friend Sari's house where we got a personalized culinary lesson.  Having made many thousands of these pastries, Sari was well equipped to show us how it was done.  She warmly welcomed us into her home and ushered us to the kitchen.  After washing our hands, we were given aprons and hair nets to protect both ourselves and the food.  Over the next three hours, Tiina and I were shown how to prepare the dough, form the crusts, fill the pies and shape the pastries.  Both the Finnish language and more universal smiles and laughs filled the kitchen as Sari patiently taught us how to create these pies.  Once the pies came out of the oven, we sat around the table enjoying the result of the morning's efforts.  All in all, I was happy to be able to make this memory.  Both the process and product are something I hope to be able to recreate back at home.

After making the dough, we created these small
dough patties that eventually formed the pie crusts.

The small dough patties were rolled out into thin disks.

After placing rice in the middle of each disk, the dough
was wrapped around the fillings and pinched closed.

The pies were then baked in the oven for 15 minutes.

Tiina and I both got the recipe
so we can make it again at home!

Graduation Caps with Citrusy Overtones

On every Finnish holiday, flags are flown around town and shops are closed throughout the country.  This past May Day was no exception to the rule.  With the signs of spring becoming more and more abundant, this holiday provides the perfect opportunity for the Finns to defy the last bits of snow and get out to enjoy each other's company.  (And when I say defy snow, I mean attempt to ignore not only the small piles that still exist from this winter, but also the white fluffy stuff that continues to fall from the sky—yes, there was a snow storm on May 2!)

Getting back to May Day, I must say I was pleasantly surprised by the celebration.  The city center was transformed into a bustling marketplace where children ran around in costumes and parades filled the surrounding streets.  Any number of delicious food smells wafted through the air, and homemade goods could be purchased at a variety of stalls.  Perhaps my favorite aspect of this holiday is what sat on people's heads.  It is on this day that many Finns come out wearing their graduation caps.  Unlike the American design, the Finnish graduation hats somewhat resemble what sailors might wear with white tops, a thick black band and small visor. The young and old sport the same fashion in many ways unifying the span of generations mingling in the marketplace. 

On May Day (or Vappu), the streets
were filled with parades.

Here, you can see two women chatting
while sporting their graduation caps.

Another tradition that comes with May Day is a unique drink called sima.  Made with freshly squeezed lemons, brown sugar, water, yeast and raisins, this concoction must be prepared several days in advance so it is ready for the May Day picnics.  While I think the drink tastes a bit like yeast, the citrusy overtones were much nicer than the Finn's Easter mämmi.

Sima is made with freshly squeezed lemons.

Tiina invited several exchange students
over to make this 8 liter bucket of sima.

Overall, I enjoyed the cultural experience that May Day provided.  As I will be leaving Finland at the end of the week, the festivities were a nice way for me to join with the Joensuu community one last time.  It is a community characterized by warmth and quiet—a community I will miss.