merry christmas

this & that

our old christmas ornaments. some found in thrift shops and most inherited. stocking up on christmas vinyl. kaare klint safari chairs and lovely rug. a song for me. art. breakfast porridge with dried cranberries, walnuts and cashews and a cup of tea. getting ready to use our old cameras again. a lovely cup (of coffee)

mast brothers - brooklyn

we used to hang out a little to often in the mast brothers shop on 3rd. street brooklyn. buying the best chocolate bars and eating all the free samples. my favorite is the almond+sea salt and papua new guinea. flavour: think, hickory smoked bacon and aged scotch. so so good! Check out the mast brothers in this video.

your rainbow panorama - olafur eliasson

your rainbow panorama by olafur eliasson

chocolate buns

chocolate buns (makes around 20 buns)

5 dl cold water

10 g yeast

10 g sea salt

100 g rye flour

100 g whole wheat flour

300 g wheat flour

200 g chocolate coarsely chopped

Mix water and yeast in a bowl. When the yeast is dissolved add salt and all of the flour. Mix well for around 10 minutes. Now add the chopped chocolate and gently fold until combined.

Use a new bowl where you lightly grease it with cold-pressed rapeseed oil and add the dough. Cover bowl with plastic wrap. Let dough rest for 6 hours in the fridge.

Lightly flour a work surface and gently place dough on it. Roll the dough out into a log and cut it into equal portions (around 20)

Place the dough portions into muffin forms and allow to rise for 2 hours on the kitchen table.

Now bake the chocolate buns in a oven 220°C/430F for around 12-15 min. Let them cool on a rack. 

Adapted from: Meyers bageri by Claus Meyer 

nimis

went to mölle. nimis a 75 ton driftwood installation by lars vilks. 

when roadtrippin' red rock

deep creek hot springs. burros. bouldering. red rock nevada. las vegas. on our way back to LA

my secret garden when living in Firenze...

a secret italian garden. morning light. japanese cherry blossom. beautiful magnolia.

date loaf

 

Date loaf

makes 12 slices

50 g rolled oats

3 dl plant milk

240 g wholemeal flour

1 tsp baking powder

10 dates pitted and chopped

70 g dried cherries

1 tsp ground cinnamon

1 egg

3 tbsp. almonds roughly chopped

1/2 tsp sea salt

for sprinkle:

2 tbsp almonds roughly chopped

1 tbsp poppy seeds

Put oats and milk in a bowl and let soak for 30 min. Preheat the oven to 360F/180°C. Line a bread form with parchment paper.

Sift the flour and baking powder into the bowl with milk and oats and stir in the dried fruit, cinnamon, sea salt and chopped almonds. Lightly beat the egg and add to the mix. Mix all well together.

Pour batter into the lined bread form and smooth the top. Sprinkle with almonds and poppy seeds.

Place in the oven and bake for around 45 min. or until golden and baked through.

deconstruction

 

some tearing down has been going on. abandoned buildings. reflection. a sunken boat. all of it reminds me of a Lebbeus kind of beautiful univers.