• Just a Sunday afternoon – Carrot cake energy balls

    raw vegan carrot cake balls top

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    raw vegan carrot cake calls

    Summer has started, on a Sunday afternoon.

    The days are now long again. With the sun setting at ten thirty pm and rising just a short hours later at two thirty am.

    And when I told Svante last Sunday “Det känns som sommar idag.”, he was quick to answer “Det är sommar.”, something that went in unison with his rhubarb plants, which have dramatically grown over the span of a few weeks.

    So I guess summer has started, on a Sunday afternoon.

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    With the ice gone from the rivers of north Sweden for what feels a couple of days, K. turned into an almost full-time fly-fisherman. And as the last traces of snow disappeared (although I’ve now seen a little patch, by Bonnstan, which is still covered in a mountain of dirty snow), we packed our car, just so we’d have the essentials ready. All day. Everyday.

    A blanket on the back-seat, in case we drop by Kusmark to pick up K.’s brother’s dog Kaiser. Waders, wading boots (for him) and hiking boots (for me), neatly arranged in a banana cardboard box in the trunk. A couple of rods and reels. Many fly boxes and manier flies.

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    Some days, I happily join him, along with our kaffepanna [Swedish coffee pot], two white plastic mugs, and our favourite kokkaffe; a chunky piece of falukorv [Falun sausage], and perhaps a baguette or a few slices of sourdough bread; a knife; a box of matches; and a few energy balls in a little plastic bag.

    raw vegan carrot cake balls container
  • Feed the chefs #1 – Carrés au citron

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    Kalkbruket

    We passed by this abandoned lime kiln on our way back from Åsen, and I had to stop the car. We parked by the small house across the road. We walked around the beautifully-decayed factory and right then, an almost-alternate reality opened in front of our eyes. It was breathtaking. Perhaps you don’t know, but I’m fascinated with industrial buildings, especially those that have been ...

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    Pastry chef tips – Tour double

    Single fold? Double fold? When it comes to laminated doughs, you find two types of tours (literally turns, although I tend to refer to them as folds in English): the tour simple – or single fold – and the tour double – otherwise known as double fold. I’m planning on making a post describing both types, along with some notes; but today’s pastry chef tip ...

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    Bonjour mai (and a wonderful book giveaway)

    Believe it or not (I’m still positive on the latter), there was a snowstorm a week ago. And although I’ve rather successfully survived my first winter in the north of Sweden, I must admit that I had never seen so much snow in one day. Ever. Before. A few rainy nights later, there is very little left of the winter on our roads and forest. ...

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