Jag älskar att äta buffé eftersom att jag gillar att plocka lite av mycket! ~ I love to eat buffet because I like to pick a little of a lot!
All buffets made and eaten by me!
Sommarbuffé ~ Summer buffet
Foto: Petter Johansson, Metro
The founder of DesertDino , Nina Asp, got the idea when she was away on a two-month long roadtrip in the United States.
Meet my turquoise dinofriend ”Ella”
Do You have a free spirit?
So my house is always changing. Think it’s fun to change lots of things. Change means development for me, and who don’t want to develop in life.
Pictures from my homereportage about a lifeloving sweet woman, Anki. She have created a beautiful, colorful home with open floor plan that have ocean view from every window.
In a harmonious way, Anki have combined Danish lighting classics, with colordetails and lots of art. This is a home to enjoy.
Wonderful interview about Charlotte Hedeman Gueniau who along with her husband Philippe started and owns the successful colorful interior design company RICE ?
Boucherouite, on top of my wish list
Wonderfully extravagant in colour and timeless in design the Boucherouite carpet is exuberate and delightfully irresistible. Scraps of old clothes are given new life as they become part of an infinite fantasy, a rug of rags. But there is nothing shabby about the rag rug, it is a fusion of splendour, happiness and divine creativity.
The world’s most delicious Pannacotta
5 cup of cream
1/2 cup of sugar
1 vanilla pod
2 gelatin sheet
First put the gelatine leaves in water.
Cut the vanilla pod in half and scrape out the seeds. Let the seeds and pod cook with cream and sugar . When simmered for about 1 minute , then squeeze the gelatine from the water and whisk into the cream mixture . Remove from the heat , strain the vanilla pod . Pour into jars , various types of small glasses , what you have at home . Let stand about 2-3 hours in the refrigerator. Garnish with passion fruit.
I Love seafood and so does my family! For starter we had bleak roe toast and after that I served beautiful mussels with white wine, garlic and parsley, Moules mariniere.