Photos: Private woman-hood

….. as we are approaching one of the year highs: “The Swedish midsummer” (which is tomorrow). This means that Sweden stalls, as midsummer is bigger than Christmas.

Today we travel to “väst svenska skärgården” to the beautiful island Styrsö, outside Gothenburg.

The next couple of days, we will spend time with our friends in the cozy archipelago environment (being there feels like being allocated to an episode from my childhood series “Saltkråkan” (We at Raven Island)…..

Tomorrows program:
Herring buffet with schnapps and beer, dancing around the “midsommarstangen”, singing and….. it doesn’t get better.

What are your plans for this beautiful summer weekend?

Happy midsummer

Lizzy

Photos: Private, woman-hood

….. after a wonderful vacation skiing in the Swedish mountains, in great company with good friends.

What are you planning today? We’re going to a Easter lunch…..

….. well, whatever your plans may be, I hope you all have a wonderful Easter Monday.

Love

Lizzy

Photo: KMLDesign.dk

Transform the Easter schnapps “Nubbar” in to something special. Place the schnapps on a tray and let your guests choose their own “seasoning”.

Ingredients
1 bottle of schnapps

Examples of spices:
Chili
Mint
Thyme
Rosemary
Lime
Berries
Anise

Do this:

Cool the schnapps. Set up all the glasses on a table. Make a big buffet with a variety of flavorings and add seasoning directly into the glasses.

Photo: Fredrik Sandin Carlson

such a pair of ears….  and maybe a nose…..

Happy Easter

Ingredients
8 hard-boiled eggs

Pickle to boil eggs in:
1 yellow onion, finely chopped
1 fennel, sliced
2 garlic cloves, crushed
1 red chili, sliced
4 tablespoons cider vinegar
1 dl olive oil
1 dl water
10 fresh thyme
1 tablespoon salt

Dill Mayonnaise:
1 dl mayonnaise
2 tablespoons finely chopped dill

Do this:
Mix water and oil. Add the onion, fennel, garlic, chili, thyme and salt. Bring to boil and simmer for 10 minutes.

Allow eggs to cool, and cool the pickle.

Peel the eggs and put them in the cold pickle and let it rest overnight.

Mix mayonnaise and dill. Rest cool until serving.

Cut the top of the egg and “PIPE” in mayonnaise.

Photo: Lena Holmsäter

….. with the Easter witch?…… it’s almost the same tradition we have in Denmark, around Lent. The children dresses as witches….. and they come knocking on your door with a basket or a coffee pot, for you to put candy in.

This tradition comes from ancient superstition, that Easter Thursday was the day when the witches flew on their brooms to Blåkulla.

We are prepared with a cupboard filled with candy….. and so ready for the first small witches….. Cute!

Happy Easter

Love

Lizzy

Today’s post on: Delightful People

Ingredients:
4 x hard boiled eggs
1 anchovy fillet
1 dl shrimp, peeled
2 slices smoked salmon
8 tablespoons caviar and a little salad for garnish

Do this:
Boil the eggs and rinse them in cold water.
Cut them in half.
Add a little salad on each half and garnish with salmon, prawns and anchovy filet.

Photo: Fredrik Sandin Carlsson

The Vosges toffee bunny might be the cutest chocolate ever. He’s made of milk chocolate, butter toffee, and a touch of pink Himalayan salt. Yum.

….. as you properly known: March 17 ….. and since it’s not a tradition celebrated by many here in Denmark, I have tried to find some inspiration on the Internet….. and I think perhaps this recipe is the most bizarre I found:

A Saint Patrick’s Day cocktail version of a root beer float: vanilla ice cream topped with Irish stout.

With the ice cream sweetening the rich beer, the float is as much a dessert as it is a drink.

Scoop ice cream into a pint glass, and pour in enough stout to fill it. One pint of ice cream and one 12-ounce bottle of beer will yield 2 servings.

Happy Saint Patrick’s day

Lizzy

Via: Martha Stewart