Coconut lentil soup

I hosted an Advent craft workshop this weekend and served lentil soup for all the girls (and that one guy that stopped by). Everyone brought their own craft, or not, and we hung out, talked, ate and had a good time.

This soup has a very surprising mix of spices, and it gives the house a great Christmas scent, so it is perfect for this season.

I found the recipe on the blog The Traveler´s Lunchbox, and the author had adapted it from the cook book Once Upon a Tart by Frank Mentesana and Jerome Audureau.

COCONUT LENTIL SOUP

Servings: 3-4

275 g green lentils
1,5 L vegetable or chicken stock
1 sprig fresh thyme
1,5 tsp teaspoons turmeric
3 Tbsp butter or oil
1 large onion, diced
2 cloves garlic, minced
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground cinnamon
a pinch of freshly-ground nutmeg
1 can (400 ml) coconut milk
salt and pepper to taste

Cook the lentils in vegetable stock with thyme and turmeric for 20 minutes, or until tender. I forgot to add the turmeric here, and that might explain the slightly sick green color it had. Cook the onion on medium heat for 12-15 minutes, until soft and slightly caramelized. Add the spices and garlic and fry for another minute. Add the coconut milk and onion to the rest of the soup and heat it all up.

Serve hot with warm naan bread.

Fall Vegetable Soup

This post is dedicated to my friend Jae, who has asked for this recipe for a very long time. Really, it isnt a recipe at all, but here is one version of my vegetable soup, featuring everything I found in the fridge that day. If you only have potatoes, onion, and carrots, you can still make this soup, but I would suggest adding parsley root, parsnip, cabbage or other fall/root vegetables. It is the first time I have added chili to this kind of soup, and I am not quite sure it fits. If you like chili, you can try it, if not, skip it.

VEGETABLE SOUP
Makes 3-4 servings

- 1/2 leek

- 1/3 rutebege

- 1 sweet potato

- 2 carrots

- 3 small potatoes

- 1/2 red onion

- Chili

- Bay leaf

- Vegetable stock

How to:

Cut all the vegetables in small pieces.

Boil about 1,5 liters of water, add the stock and bay leaf.

Let all the (except leek and chili) vegetables simmer for 15 minutes, or until tender.

Add leek and chili the last 5 minutes.

Serve hot with bread or flatbread.

Thanksgiving Dinner

Thanksgiving is not a holiday here in Norway, but I have celebrated it almost every year since I joined Youth With A Mission in 2006. Now that I am married to an American it would only be fitting to host Thanksgiving dinner at our house. With a manageable sized turkey of 6,2 kg (not a giant 13 kg one like last year!), and guests bringing sides, it was a joy to host the party for six other Americans here in Skien. We picked a Sunday for our celebration and enjoyed plenty of food and pie. I only knew half of our guests, but it was really fun to be in an American crowd and enjoy laughs and good stories together.

The Menu:

- Starter: Deviled eggs

- Turkey (of course)

- Mashed potatoes

- Scalloped potatoes (this was supposed to be a green bean casserole, but the expats could not find cream of mushroom here...)

- Sweet potato casserole with pecans and marshmallows

- Raw broccoli and carrot salad

- Gravy

Desserts:

- Pecan Pie (we made it from a family recipe from Mikes grandma!)

- Pumpkin pie

- Peach and pineapple cobbler

Olive oil pizza sauce

This might as well be named "The easiest pizza sauce in the world", and that is not an exaggeration. My husband is not into tomato based sauces, and since I love pizza, I figured I had to try something new to switch it up. I found this recipe on The Cook's Kitchen, and was a little skeptical. How could it be any good, with neither sour cream nor tomatoes, or anything else with substance in it?? Well, you can trust me, it is delicious!

OLIVE OIL PIZZA SAUCE

1/4 cup Olive oil
2-4 cloves of garlic, minced
2 Tbsp dried herbs like oregano or basil
salt and pepper
If you have any fresh herbs in the house/garden, you can add that as well.

Mix all the ingredients and lit is sit for half an hour or so. This way, the flavors will have a chance to meld. If you are making pizza dough from scratch you can make the sauce first, and then start on your dough.
A brush would be the best tool for spreading the sauce on the pizza crust. Add cheese and toppings, cook it, and enjoy.
This makes enough for one large pizza.

More amazing food prints from Anek on Etsy.

A 30th Birthday Brunch

 I have just turned 30! Since my birthday fell on a Sunday this year, I decided to have a brunch party. I love breakfast food, and this seemed like the perfect occasion for a fancy version. I invited some of my favorite ladies and had such a wonderful time!

Some people make big parties for anniversaries, and if it wasn´t for our recent wedding, I would have loved that too. I have a tendency of putting a lot of planning into an event, so I decided that a small party was best this time. After a little research I found an article on how to host a brunch party and still sleep in on Smitten Kitchen, which was very helpful. It gives recommendations on what to serve, and they are basically all things that can be made in advance. She writes it really well, so you should check it out if you are planning a brunch in the future. Some additional tips from me: set the table the night before, and gather your decor ahead of time (I kept postponing this and had to run outside to find some twigs and branches last minute).

The decor was very simple. I used gourds, pumpkin and citrus fruit for the centerpiece, and twigs with a welcome card on each plate. This was the first time I set a table with our new fine china, and I was very excited! The striped silver napkins match the silver rim of the china, and I also used some leftover paper straws from the wedding.

Brunch menu that can be (mostly) made ahead:
- Cranberry orange scones. These were so tasty! Can be made ahead and frozen uncooked, and on the morning of the party you thaw the scones and cook them like you normally would.
- Spinach Quiche Cups. Make the egg batch the day before, cook the day of.
- Cinnamon toast french toast. Made the day before and left to soak in the fridge overnight. Cook the day of. Serve with syrups.
- Fruit salad with pomegranate, papaya, plums and kiwi. Prep as much as possible the day before, especially something tedious and stain-inducing like pomegranates. Mix the fruit the day of. Served with a raspberry-lime sauce and yogurt.
- Cheese, crackers, dried meats and condiments of your choice
- For dessert: Chocolate cake. I had planned on making this gluten free Chocolate cake with almonds and beetroot, but then surprisingly, a birthday cake was delivered to my door and I will have to save that recipe for another day.
- A mimosa bar with a few different juices, bubbles and fruit garnish.
- And of course: a never ending stream of coffee.

Some of the lovely ladies. Thank you so much for making my birthday great! 

Roasted Pumpkin Soup

Yesterday was a great pumpkin cooking adventure with my good friend Jae. Since my husband is no fan of pumpkin foods (and I obviously am), I am so happy to have other people to share this joy with. In addition to the soup we made for dinner, there was no question in my mind - we had to make pumpkin spice syrup! It is super easy, and so delicious in lattes, steamers (warm milk) or on pancakes for breakfast. I have used this recipe many times, and just love it.

But if you are looking for a perfect fall dinner suggestion, here it is:

ROASTED PUMPKIN SOUP

Ingredients:
1,5 kg raw pumpkin
4 cloves of garlic
1 Tbsp oil/butter
1 large onion, finely chopped
1/2 tsp ground nutmeg
1 tsp ground cumin
1 liter vegetable or chicken stock
salt and pepper
sour cream, cream or creme fraiche - for serving
roasted pumpkin seeds, for garnish


1. Roast the pumpkin and the garlic.
You need about 1 kg of actual pumpkin "meat", so a small pumpkin of 1,5 kg should be enough. Cut the pumpkin in half to remove the seeds and the stringy parts. Cut in wedges and place it on a baking tray. Roast for about 30 minutes on 200 C or until tender, but take the garlic out after 20 minutes so it doesnt burn.

2. When the pumpkin is soft and fully cooked, remove the skin (it will peel off really easily) and puree with a blender until smooth.

3. While the pumpkin is in the oven, chop the onion and cook on medium heat until brown and soft. Add all the spices, pumpkin and the stock and let it all simmer for 30 minutes. Add the roasted garlic in the end.

4. Optional: Roast your pumpkin seeds as well. Rinse and dry them, sprinkle with salt (and pepper), and roast on 200 C for 15-30 minutes, and you have the perfect snack and garnish for your soup!

5. Puree the soup with an immersion blender. If you only have a standing blender you will have to wait till the soup cools a bit before you do this.

6. Serve hot with a dollop of cream or sour cream, roasted pumpkin seeds and some fresh rolls on the side.

We found the recipe on Exclusively Food.

Make your own taco seasoning

If you are a little bit like me: skeptical to ridiculous long ingredient lists, and with an interest for saving money, this recipe might be perfect for you. Buying taco seasoning is not a huge expense, but for years I have been making my own, and I like to think I am saving money. It also feels good to know exactly what goes in my dinner. The recipe is super easy, and all the special equipment you need is a mortar and pestle.

TACO SEASONING

This makes a little bit more than a normal spice jar you get in the store here in Norway.

4 Cloves (nellikspiker)
4 tsp Coriander seed (korianderfrø)
20 Pepper corn (pepperkorn)
4 tsp Cumin seed (spisskummenfrø)

3 tsp Paprika spice, ground
2 tsp Chili powder (or more or less according to your taste)
2 tsp Salt

First, roast the whole spices in a hot and dry frying pan. This will bring out the flavors. If you dont have whole spices, ground ones will do as well. For this batch I used ground cumin - actually, I might never have used whole cumin...
Grind the whole spices with a mortar and pestle.
Mix all the spices and transfer to a glass jar for storage.

You will probably need much less of this spice mix compared to the packets you buy in the store. I sprinkle some over the meat when cooking, so my advice is to start with a little and taste as you go.

PS. Spice and Herb illustration by Gayana 

A Big Feast

We made it!
My little household (my roommate and I), made a full Thanksgiving meal for the Americans here, and let me tell you, it was a lot of work. Americans all know this, but I was not mentally or physically prepared for cooking a 26 pound turkey and many side dishes.

We started preparing on Wednesday night, baking apple and pumpkin pies, and a southern style onion cornbread. The next morning we got up early, I walked over to the YWAM base to pick up the bird, whom Jae lovingly named Larry. My fridge is not big enough for a turkey that size, so we kept him there till it was time to cook. It is only 2 blocks away, but my arms are still sore from that little exercise!

I had never cooked a turkey before, so I am very thankful for the internet, that provided me with all sorts of recipes. It was quite exciting to see my oven filled to the brim with a huge bird, and very satisfactory to be able to serve it to our guests, only a little dry, but okay enough for a first time.

In addition we made mashed potatoes and gravy (of course), green bean casserole, candied yams (Jae´s favorite), corn bread dressing (Mike´s great grandma´s recipe!), and grated carrots, because thats´s the way Eddie likes them.

After eating all that, we were stuffed of course. But it was good, and it was worth it, including the mountain of dishes. I got to use my old china too, and it delighted my heart to set a holiday table. It doesnt hurt that my fridge is full of leftovers either. I like this holiday!

Potato and leek soup

I have been feeling a little under the weather the last days, and really wanted a good, hot soup for dinner. What I had in the fridge made a super easy, healthy and quick dinner.

Potato and leek soup
2 servings

1 leek
4 potatoes
1/2 rutabaga (kålrabi)
chicken/vegetable stock

Cut the leek and cook in butter or oil till soft.
Add the rest of the vegetables, cut in small pieces, and fry for a minute or two. Cover with water, add the stock and let it simmer for 20-30 minutes, till the vegetables are tender.
Use a blender (I used my new one, yay!) to blend into a smooth soup. You can leave some chunks for texture if you prefer that.
I made the soup dairy free, but feel free to add cream, creme fraiche or sour cream.
Serve with fresh chives, and perhaps some bacon.

PS. This soup will be very green. Kids will love it or hate it I guess.

Strawberry cream popsicle

Summer is here! And in the heat it is perfect to cool down with some refreshing popsicles. I had some cream in the fridge, frozen strawberries, and a lime. After a quick search, this recipe seemed to be just perfect for what I had.

Strawberry cream popsicles
Makes 4

1 cup frozen unsweetened strawberries
2/3 cup cream + milk (I didnt have whole milk, so I used a little over a 1/3 cup cream and the rest with normal milk)
1 Tbsp agave nectar
some lime juice

Puree everything in a blender and freeze in popsicle moulds. Depending on your freezer, it might be 4 hours or more till they are done. I waited till the next day.

I really liked them, but for next time, I think I would do some small changes. They were a little tart, and could need some more sweetener. Also, they tasted a lot like cream, so I would have more fruit and less cream/milk.



Sadly, my blender seems to have died just a couple of days after this, and though it kinda worked as an emergency solution, I dont think a potato masher is the best way to go for smoothies in the future. A new one is therefore on my wish list!

I might have another genius tip for you, depending on your experience with homemade popsicles. Everyone knows you can just freeze juice/saft/lemonade, but did you try yogurt? Through my job I was given a rather large donation of flavored yogurt, and I had to get creative in how to use it all. Making popsicles proved to be part of the answer to that dilemma, and it is the easiest thing in the world: freeze yogurt in popsicle molds. Super easy, and tasted good. Actually, I think I will eat one right now.

Salted Caramel Popcorn

I have to admit, I am addicted to Project Runway. The clothes, creativity, characters and drama make it a highly entertaining reality show contest for a DIY- lover like me. My friend Jae might be a notch more into it than me though. Lets just say that if someone were about to cry about contestants that might have to leave the show, it wouldn´t be me.

Every Friday night PR marathon needs a good snack, and this weekend, Jae had brought all sorts of ingredients and recipes she wanted to try out. I am not a fan of peanut butter in everything, but her suggestion of something caramelly struck my fancy.

Caramel popcorn it was, and this sweet and salty treat was just perfect. I had only had it once before, in a small town in Iowa, made by an older man in my friends neighborhood. Ever since that day, many years ago, I have occasionally dreamt of recreating it, and finally the day came. It wasn´t hard either, so you should give it a go.

Salted Caramel Popcorn

Popcorn

Pop about 1/2 cup of popcorn with oil/butter and lots (1-2 teaspoons) of salt.
Remove unpopped kernels and lay it on a baking sheet lined with baking paper.

Make caramel: 

1 1/4 cup of sugar

1/4 cup corn syrup 

1/4 cup water

Let the ingredients simmer in a pan until the color is a golden ember. 

Remove from the stove and add 50 grams of butter and 1/4 teaspoon baking soda. 

Pour the caramel over the popcorn and mix well. Let it cool for a minute and enjoy!

Adventures in truffle making

Truffles from Motherfudger Fudge.

I had my sister here this past weekend, and having guests over is the perfect opportunity to try new and sweet recipes. In the latest issue of the Norwegian interior magazine Rom 123, I had seen a recipe for chocolate chili truffles, and it looked too easy not to try.

Sunday night I was ready to make a rich chocolate treat, and with some leftover cream from these salted caramel brownies I made for Valentines Day (And yes, they were delicious, rich, chewy and sweet. You should try them!) I thought I had the all the ingredients I needed. With a list of four things, you would think I did, but I didn´t check the measurements, and had less than half the amount of chocolate it called for.

"Let´s go for it anyway." I was optimistic, thinking it couldn´t matter that much. Well, after the allotted two hours in the fridge, the mix was still a soupy mess, and since night was drawing close, I put the tin in the freezer, to make sure it solidified in one way or another. 18 hours later I remembered my project, and since it was frozen through, it was no problem to cut it into bite size pieces and roll them in cocoa. I was still unsure they would hold up, and sure enough, an hour later, they almost melted when touched, so I decided to freeze most of them.

You can see this as a problem, but I have a couple of solutions:
A. Thaw the amount of truffles you want to eat (they will keep their shape fine) and eat with a spoon.
B. Eat them right out of the freezer. It is the perfect bite size ice cream.

In other words, I would try doing this just like the recipe tells you to. It will taste great both ways though.

Dark chocolate chili truffles
2,5 dl heavy cream
1/4 tsp chili powder
250 g dark chocolate
cocoa powder

- Warm the cream and chili in a small pan. Do not let it boil.
- Add finely chopped chocolate and stir till it is dissolved.
- Pour mixture in a small tin (15x20cm) lined with parchment paper.
- Put it in the fridge for at least 2 hours (probably longer)
- Cut into squares and coat with cocoa powder.
- Store in fridge.


If this seems to cumbersome for you, I found an etsy store that makes similar once for you and you can have them delivered to your door.

PS. Would you call this baking or cooking? I can´t decide what category this fits in.

Pumpkin adventures: 4 in 1

It has been one of those pumpkin weekends. You  know, where you spend hours on pumpkin projects?

I went to Asia mat and was tempted by a large and pretty pumpkin at the entrance, but I was looking for some smaller ones and managed to exercise my will muscles and leave it there.

1. BAKE
Once home I made pumpkin puree. This was easy:
Just cut your pumpkin (I used butternut squash, its good enough for me) and cover with foil.
Bake till tender. Mine baked for about 1,5-2 hours in the oven at 180C (the recipe said 1 hour, but that was not enough).
Puree it all in a blender.
Voila, all natural, from scratch pumpkin puree!
Freeze in portions or use it immediately.

Of course I had to make something with all that pumpkin puree...

2. COOK
So, pumpkin spice syrup  it was.

Check the link for the recipe. May only modifications were to let it simmer for quite a while longer than 10 minutes to make it thicken, also, i used cardemom, since i didnt have any allspice. I cant even buy allspice at my regular grocery store... 

3. STEAM
The reason I made the syrup was of course so I could make a pumpkin spice latte. 
I used:
- a shot of espresso
- a shot of syrup
- some steamed milk
Im not always an accurate cooker, as this recipe clearly shows.
No matter what, this made a great lunch treat on a cold Saturday.

Three recipes to get to the final result may seem like a lot, but there is more...

4. ROLL
Sunday morning I made pumpkin cinnamon rolls! I found this recipe on Smitten Kitchen. Gorgeous photos, funny stories, and of course, mouth-watering recipes. Worth following, and if you like pumpkin, these cinnamon rolls would probably suit your taste buds. Mine wanted a little less sugar in the filling, so I cut some of it.

Thank you internet, for providing me with endless items on my cooking list! And thank you weekend, for all that time to cook.

A perfect day for a celebration

Why do Sundays seem like the perfect day for some old school jazz? Can anyone tell me?

Today is my boyfriend´s birthday, and I made him one of his favorites: chocolate chip pancakes. I had never had them before, and was surprised by how sweet and dessert-like they were. How I could arrive to the conclusion that pancakes + chocolate wasn´t going to taste like dessert is beyond me...

Oh, and for amazing cards and stationary like the one above, check out Sugar Paper!

Here is the recipe I used for the pancakes:

PANCAKES
Serves 4

1,5 cup milk

1 egg

2 TBS melted butter

2 cups flour
2,5 tsp baking powder
1/2 tsp salt

50g dark chocolate

How to:
1. Whisk the wet ingredients.
2. Mix the dry ingredients
3. Add 1 and 2
4. Fold in chocolate chips
5. Let the batter rest for a while
6. Cook
7. Eat to your hearts delight!
Serve with butter, syrup etc

Food = love

Those days when you want to eat chocolate for dinner... are probably the days you should eat vegetables. At least thats what I preach to myself after a long day at work and I feel uninspired to cook. And yes, this was one of those days!

I went to the grocery store without too much faith in my sense of self-restraint, but all the pretty fruit and vegetables at the entrance tricked me into filling my basket. And before I knew it, I had a plan. Well, half a plan anyways. When I came home I was reminded of a curry salad I had made a couple of times before, and decided to go for it. Normally I am not a dressing girl, but this one is actually good!

Here is what I ate:

Salad
Spinach
Grated carrot
Pork
Garlic
Leek

Other additions could be aragula, coriander, chicken, asparagus, bean sprouts etc

Dressing
Serves 2-3
2 TBS olive oil
1 TBS fresh lemon juice
1 TBS sour cream
1 tsp honey
1/2 tsp curry powder
1/2 tsp dried basil or 2 tsp fresh basil
1 tsp scallions, minced
1/4 tsp sea salt freshly ground pepper

Instructions
Whisk everything together.
Easy.
The original recipe used mayonnaise, but I dont really like it, and dont even have any in my house. sour cream is great substitute here.

Picture from A Cup of Jo. Do you want your own Food=Love print? Get it here.

Food for the hungry

Inspired by Astrid, who captures her daily life both in a digital and analogue format, here is a post on some of the food I have made and/or eaten lately.

From the top: Egg brunch, Monkey Bread (more to come on this adventure), mini Klippekrans, waffles at Fugleleiken, butter in my pretty new butter dish from Søstrene Grene, Chicken with mashed potatoes and roasted vegetables, Oat and Wheat bread.

Mmmushroom soup

With a friend coming over for dinner last night, I searched pinterest for soups, and one in particular caught my eye. I chose it partly because of the pretty picture, partly because I didnt have to buy a ton of ingredients. It can be risky to cook something new from a random online recipe, but boy, this one did not disappoint! So tasty, creamy and yummy I regretted not doubling the recipe. On the other hand, we agreed we would probably have finished it all, no matter the size of the batch. I think I had forgotten how amazing food can be, and I hope I will never stop trying new recipes! 


Are you hungry now?? Here is the recipe, with a few small tweaks of my own. 

Delicious mushroom soup
Serves 2 (only barely though, and with a lot of bread on the side)

Ingredients:
300g mushrooms - finely chopped. I used a mix of fresh champignon and dried funnel chanterelle 
1 tbsp olive oil
3 cloves garlic - chopped
1-2 tbsp butter
1 tsp dried thyme (or 1 tbsp fresh if you have any)
1 - 2 bay leaf
1 tsp soy sauce (substituting the Worcestershire sauce in the original recipe)
1 cup vegetable stock
2 tbsp flour dissolved in 2 tbsp water 
Salt to taste
1/2 cup cream 
1 1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste

How:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat. 
2. Add mushrooms, thyme, bay leaf and soy sauce. Cook over medium heat for 5 minutes.
3. Add broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4. Add diluted flour, and stir constantly (while simmering) until the mixture thickens. 
5. Add milk and heavy cream, and bring to a simmer. Season with salt and nutmeg. Taste and adjust seasoning.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have a herb garden. (Maybe this spring??) 



Recipe found at Season with Spice.


PS. My next post will be my 300th, and includes a giveaway!

2011: Some highlights

2011 was the first year I blogged from beginning to end. It is so much fun to have memories recorded this way. Looking back on the year, here are some of the highlights:

January:

5 years in YWAM and the start of a year of restyles

One of the before´s

February: 

A sisterly weekend in the city and dancing snowflakes

March:

Discovering Sherlock Holmes 

(I was intrigued again this Christmas by the recent movie) 

and my first cape

April:

Visiting Latvia and my first (?) Easter skirt

May:

My very own home! (not much time for blogging...) and seeing Sufjan

Picture by Jordan Sanchez

June:

Family fun on the west coast and home made stairs

July:

Of mountains and stars and a look at my loft

August: 

A good month for restyling and festivals

Restyled table

September: 

Moving in party and a trip to Poland

October:

 Risk all over Europe and a wonderful birthday party

Teammates in Macedonia

November: 

Thrift store shopping and a "new" dress

December: 

A white chair and fun with the family

Thank you so much to all of you who follow, read and comment here on this little blog, I am grateful that you take time reading my stories! What about you, what are some of your highlights this year?

PS. If this wasnt enough, the full archives can be found on your right hand side, where you can browse by date or category.

Change of season

Winter suddenly showed up yesterday, and what is better than a good and hearty stew on a cold day?

I found this recipe in the fall issue of Sweet Paul Magazine, but there is also a fresh holiday/winter issue out. Read, enjoy and be inspired to craft and cook for the next months! 

FALL STEW

Serves 6

Ingredients: 

Oil/butter for frying

1 red chili

1 white onion

2 cloves garlic, chopped

2 tsp ground coriander 

1 tsp cinnamon

1 tsp cumin

1 tsp turmeric

2 potatoes

1 can chopped tomatoes

1 can mixed beans

2-3 dl vegetable stock

1 small butternut squash, in small cubes

some chopped fresh spinach

chopped cashews

How to:

Heat butter/oil and cook onion, garlic and chili for 3-4 minutes, till soft

Add the spices and potatoes, cook for another minute

Add tomatoes and stock and let it all simmer for 10 minutes

Add beans and squash and simmer for another 10 minutes, till vegetables are tender.

Salt and pepper to taste

Serve with spinach and cashews.

Really easy, really good, and really good for you!!

Produce: before the party

I told you about my birthday some days ago, 

and this is what cooking for a dinner party looks like: 

Bread in an early stage.

I love cutting, cooking and eating vegetables.

Here with carrots, turnips, beet, garlic and thyme.

"See, THIS is a rosemary twig. Now what about that twine..."

 Tie a pretty bow and repeat.

(I actually really like the colors going on in the picture above.)

Sadly, I have no pictures of the finished result, and we ate it all. 

What I wore:

Vintage dress, some store in Oslo

Apron, vintage fabric, made by me

Bracelet, from my grandma

Matching orange knife, a gift

More updates on my life over at Kristins blog. 

(I guess thats what happens when you live together)