“At four in the morning my body bumped against the ceiling”
– Jim Harrison

Sven taught me how to get coffee ready for when we were pulling on our boots to go milk the cows. First, start water boiling in the kettle, then tear open a bag of grounds and dump them in the rolling water. Wait a bit and pour, grounds and all, into a cup. “Kokekaffe” or cooked coffee is what he called it, as best as I could make out. We’d drink it hot and black along with a thick slice of bread spread with butter and salmon roe.

In the archipelago of Lofoton Norway, like anywhere above the Arctic circle, light is a season, not a daily thump and bump of day into night into day again. The summer sun rolls around the horizon like an infinitely slow roulette marble. Or the electron of a halo…