Tuesday, 26 July 2016


This summer we have ponies!

And goats!

BABY GOATS. (+ one mom)

And two mini-lambs that kind of look like goats as well.

Lulu, who always follows me around when we leave the yard, was also keen - albeit a little careful - to check out the ponies.

They are not really ours though, but from some farms away, spending summer on our meadows.
It is good for the natural fields to be munched up by animals every once in a while.  Our farm's last lambs left last autumn, so it's also fun for the kids to eye this out instead.

The goats are also rather skilled at eating up this invasive bush that was planted along the road some decades earlier. Munch on, little fella, munch on!

Saturday, 23 July 2016


We are still vacationing in Denmark and Sweden. Meanwhile, here's a little tip for a nice summery day trip - head over to Fiskars in Western Uusima/Nyland!

These photos are from our visit there one warm day last year:

Fiskars is an old steel mill town from the 1600's that nowadays is home to many artesans, artists and Finnish design - as you can see from the name, it is also the home of the famous Fiskars scissors. 

The surroundings and buildings are such that they will, at least for a little while, make you envious of the fact that you don't get to live and work there yourself.

What's under the bridge?

(The answer: statues!)

You can mainly just stroll around the lush green areas and pitoresque old buildings and enjoy the atmosphere but of course also shop the local arts, see exhibitions, take guided tours and catch a glimpse of some work in action as well.

There are also workshops for children, and there is a big playground in the area.

(For the slightly bigger kids as well.)

Lunch above the rapid stream!

(This year Dag has been wearing his glasses over his mouth instead; it is his ninja-facemask-sheild-thing...)

We ended the day with ice cream.

Fiskars is about one hour 15min from Helsinki by car. The re are summer busses to Fiskars from the city centre in the weekends.

Tuesday, 19 July 2016


Hip hey, vacation mode! We packed our bags and we are now on our way to Legoland) turns out we were there on the exact same days five years ago as well); in Copenhagen for the moment.
Wish us sunshine!

Saturday, 16 July 2016


This is a recipe that I got via my friend Minnie in New York, that she had modified from another recipe that had been modified from yet another recipe out there. The way it usually goes.
My version differs quite a lot in the end I think,  and I am keen to try on of the more original versions as well, but the first time I did these I went with what I had at hand, and my version has remained like that since.

Because of the quinoa the consistence is a bit different than from the raw or no-bake bars/cookies/fudges I usually make - they are a bit lighter, although still a lot to munch on. These somewhat reminds me of a "potato pastry" (perunaleivos/potatis bakelse)! This association will of course only open up to anyone here in Finland, where that is a very dense, chocolate pastry.

The actual recipe used maple syrup instead of dates but I only had the later (plus I am very fond of dates and it kind of makes the recipe a little bit healthier) and it did not have sunflower seeds, but I did not have as much almond butter as the recipe suggested plus I like the buttery texture that sunflowers get when mixed, which makes whatever it is that you are making yummier.

For the cookie-balls you will need:
1,5dl sunflower seeds
1,5 dl oats
1,5 dl quinoa
1,5 dl shredded coconut
1 dl cocoa powder
1 dl coconut oil
2 tbs nut-butter of your choice
12-14 dates

Cook the quinoa. Mix the sunflower seeds with the oats rather smooth in a mixer. Add the dates one by one and mix to a paste. Melt the coconut oil in a pan on low heat (coconut oil melts at around +25 already) and stir in the cocoa, vanilla, coconut and cooked quinoa. Let cool for a minute or two and add this to the mixer and blend for a few seconds so that everything has mixed well. Form into desired shape with a spoon (balls,loose scoops, rolls or press out in a pan if you want to cut them into squares) in cupcake molds or in a pan covered with baking paper and place in the refrigerator for at least half and hour. I rolled my cookie-balls in coconut.

The second time I made these I forgot about the how-to and just mixed everything one by one in the mixer (the same order though, seeds first quinoa last) and it turned out really good as well.

I have done this with both peanut butter and almond butter (and the last time with no butter as I was out), so it is a matter of taste what you prefer. Also the amount of cocoa powder can be adjusted a but to your liking, I've done lighter and darker versions,  and leave out the coconut if you are not a fan, perhaps add some more oats instead.

I am a fan of bitter almond and added a few drops of bitter almond essence which gave me even more potato-pastry vibes!

You could manage to do these without a mixer as well - just leave out the sunflower seeds and add more nut butter instead, and mix with a fork. The cookies will turn out a bit more sticky and loose then, but we know they will taste good nonetheless!