Wednesday, November 16, 2011

Gift ideas- in a league of their own edition…

As the title might indicate, these gems are just a tad out of my league, but a girl can dream…
Photos from the links below:

Tuesday, November 15, 2011

Folded paper stars - brettede papirstjerner


Once you get the hang of it, these Christmas stars (julestjernene) are easy to make.
Could be made out of all sorts of paper, aspen bark, wrapping ribbon etc.
They make great Christmas ornaments for the Christmas tree, if equipped with a loop for hanging.


Cut four strips of paper, depending on the size you want, vary the length and width of the strips. These are 1,5 cm wide by 42 cm long ( the length of A3 paper).


Fold the strips in two, and cut off a piece on the "open" end, to ease the prosess.


"Weave" the strips together like shown.


Pull the strips to tighten.


Fold one of the top strips down.


Fold one of the strips on the left over to the right.


Fold one of the bottom strips upwards


Slide one of the "right" strips through the "pocket", that was created when the top strip was folded down.


Pull it all the way through.


Fold the shortest strip like shown. Make sure to fold it towards the "back" of the star.


Fold it towards the "front" of the star like shown.


Fold it over to create a smaller triangle. Slide the end into the "pocket" at the top, right at the base of the triangle.


Turn the star one quarter counter clockwise and repeat the three last steps


Turn the star one quarter counter clockwise again and repeat like before. Continue until you have four triangles.


Flip the star over and make another four triangles, just like on the other side.


Fold the lower strip into a triangle towards the "back" of the star.


Repeat on the other three strips.


Slide the strip into a "pocket" like shown.


It will come through the triangle on the other side.


Pull on the strip to make a peak.


Repeat until you have four peaks.
Turn the star over and do the same on the other side.


Once you have finished folding, cut the surplus strips.


Finished star.

All photos by The Norwegian Nest, please excuse the poor quality.

Sunday, November 6, 2011

Sunday perfection

This is my version of Sunday perfection when the weather outside is frightful:
A Swedish wood burning stove (kakkelovn), comfy sofa, blanket, ice cold glass bottle of coke, excellent period drama and Indian take out.
Don’t have a wood burning stove? No problem: go on Youtube :)
Photos from the links below:

Thursday, November 3, 2011

Coralie Bickford-Smith



A lot of praise has been given to Coralie Bickford-Smith's clothbound versions of classic books, but a little more can’t hurt… I think they are wonderful, and like true beauties: beautiful inside and out.
Photos from www.cb-smith.com

Wednesday, November 2, 2011

Potato soup potetsuppe


In these LCHF times, I thought I would offer this brilliant HCHF alternative. Simple to make and great for cold days:



You will need:

1,5 to 2 kgs mealy potatoes such as russet or Idaho, or the Norwegian pimpernel or mandel.

Two bundles of spring onions

One head of celery

One carton (3 dl) of heavy cream

3 dl milk or to taste

Butter for frying

Salt and pepper 
--------

Peel and dice the potatoes. Boil in salted water until they are tender.

Chop the celery and spring onions according to your preference.  Fry in a skillet with butter, salt and pepper, until they are tender.


Drain the water and mash the potatoes. Add the fried celery and spring onions.

Add the cream and milk until you have the desired thickness.


Extra salt and pepper to taste.  

(Added crispy bacon bits make a delicious variation…) 

Convalescence

I have worked endless hours of overtime lately; at least it feels like it. Additionally the first snow came today. Not the powdered-sugar- winter-wonderland kind, the slush = wet shoes kind. Needless to say I needed a little R and R when I got home.

While I don’t own this Rolls Royce of bathtubs or any bathtub really, I do own the things around it, and that went a long way today.
Photos from the links below:
My own Roy Kirkham tea cup and saucer







Monday, October 31, 2011

A word of cheer

I guess I am a bit early, with it still being October and all, but I like to order my cards ahead of time, so I can write one now and then, so it doesn’t become a chore. Besides: I send cards all over Europe and overseas, and the deadline for the guaranteed delivery before Christmas sneaks up on me every year it seems. 
I prefer a handwritten note to the e-mailed Christmas letter, but whatever works :)
These would look great in my mailbox:

















Photos are from the links under the cards

Thursday, October 27, 2011

"Surely the apple is the noblest of fruits" - Henry David Thoreau

Muligens verdens beste eplepai:

Possibly the best apple pie in the world:





Crust
2 cups flour
1 teaspoon salt
1 cup butter or for you Norwegians: melange
One egg and water that totals just shy of ½ cup
Caramel mixture
½  cup butter (melange)
3 tablespoons flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
    6-8 apples ( depending on the size and your preference.)
I used 6 today and saved the other two)

1-2 teaspoons of cinnamon
Combine flour and salt in a bowl. “Cut” in the butter in the flour. Add the egg and water mixture. Make sure to not add too much at first. The dough should not be sticky. Let it rest in the refrigerator for half an hour.
Preheat your oven to about 200 to 220 degrees C depending on your oven.  
Melt the butter in a saucepan and combine with the flour. Add the two types of sugar, cinnamon and water and simmer until the sugar has melted.  
Cut the dough in half and roll out the bottom half of the crust. Put it in your pie dish and fill with apple slices.  
Make the lattice crust, and fill with the caramel mixture. Not as messy as if you do it the other way around :)… 
Bake the pie for 15 minutes at 220 degrees C. Reduce the temperature to about 175 degrees C and bake for another 30 to 45 minutes. The pie is done when the apples are soft.  
I forgot to take a photo of the finished pie, but it looked like a million dollars, and tasted even better :)