….. relaxing weekend with our friends in the “Svenska skärgården”.

Now we are back in Denmark, and even through it’s been a long weekend; I decided to take yet another day of…..

….. I think today will be spent in the sun; drinking cool water, reading a book….. sometimes there is nothing more relaxing….. am I right? and of course, I’m going to put my legs up the wall, too!

….. legs up the wall is an amazing way to unwind after a long day….. and lets face it, it’s a great way to take a break from work in the middle of the day too.

Maybe it’s just me, but I tend to think clearer with my legs above my heart.

This pose grounds me, forces me to….. quite literally….. look at things from a new perspective, and ultimately brings me back to the present moment.

If you try it, let me know what you think. Happy Monday.

Love

Lizzy

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

….. the upcoming strawberry harvest could be used for:

Strawberry and Milk Frozen Yoghurt

….. perfect for midsummer:

500 grams strawberries, hulled and sliced
125 grams sugar
Juice of half a lemon
350 grams milk yoghurt

Do this:
Toss the sliced strawberries and sugar together in a bowl. Let the strawberries macerate in the refrigerator for a couple of hours until the juices start to release and sugar dissolves. Add the lemon juice and puree the entire mixture. Whisk in the milk yoghurt and freeze in ice cream machine. Store in freezer.

Enjoy

….. my daughter graduated yesterday….. I’m so proud!

Photo: Private, woman-hood

….. Etisalat store (seen in mall of Dubai)

….. and I felt compelled to show it to you, as it’s a great example of a beautifully designed and contemporary communications store.

Of course we have all seen numerous of incredible Apple stores dotted around the globe….. but this store really did draw me in (Apple stores don’t tend to).

I wasn’t familiar with this local brand, who describe themselves as “enabling people to reach each other”…… ok, there is the usual marketing bla that goes with just about every brand, but this really is done well.

You can’t subscribe to this brand (if you don’t live in UAE), although they say of themselves that they “are increasingly present in international markets”.

I guess we will need to keep an eye on them.

Via: The Dubai mall

4 servings
1/2 l raspberry sorbet
1 jar basil

Mix sorbet and basil….. done!

A summer bliss….. extremely good and super simple!

ENJOY!

….. Baked aubergine with goat’s cheese & cream

Ingredients (serves 4)
2 aubergines
Salt and pepper
6 tomatoes
Olive oil
3 cloves garlic
250ml whipping cream
250ml crème fraiche
Mixed fresh herpes - tarragon, mint, basil, parsley and chives.
150g goats’ cheese

Do this:
Cut aubergine into 2.5cm slices, sprinkle with salt and place in a colander. Set aside for 30 minutes to degorge (the salt leeches out any bitterness and excess liquid). Rinse and pat dry with paper towel.

Preheat oven to 200°C. Brush aubergine with oil. Heat a char grill pan over high heat. When hot, add aubergine and char grill for 1-2 minutes each side (it doesn’t need to be cooked right through). Drain on paper towel.

Meanwhile peel the tomatoes (plunge them in to boiling water for 30 seconds, then run under cold tap and skin will come off easily).

Chop the tomatoes and put in a saucepan with 50ml of olive oil and two chopped cloves of garlic. Bring to a sizzling boil, then turn the heat down and leave to simmer and reduce for an hour. Season with salt and pepper. This reduction will be ready when it has a thick texture and strong, concentrated taste.

Mix the to creams together with lots of chopped herbs and the rest of the garlic, and season.

Place 4 slices of aubergine in the base of a small baking dish, then add the tomato mixture and the cheese. Top with the remaining layer of aubergine, put a blob of tomato on each one, and then pour the cream and herb mix over. Bake in the oven at 200°C for 20-30 minutes until the cream has reduced and thickened a little bit and is lightly browned.

ENJOY!

Photos: private woman-hood

….. stay in pajamas all day…..

[Image: knifed]

….. Sweden’s Crown Princess Victoria and Daniel Westling will finally say “I do”…..

….. and there is no way of missing that something big is about to take place in Stockholm.

From celebrations in the city centre to buildings decorated with banners and portraits of the Crown Princess Couple - wedding fever has hit the Swedish capital.

Grattis Viktoria and Daniel, I hope you have a lovely day!