Wonderful Baptism Yesterday, long Brunch at “Bryggan”



Me and my godchild outside Lidingo Kyrka. The burger at Bryggan was amazing!

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Swedish Owned Champagne House Hatt et Söner



Lovely receiving four bottles of The ONLY Swedish owned Champagne house Hatt et Söner buy them HERE

Thank you Tommy and Asa

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3 in Risotto



Truffle Risotto, Pesto Risotto and Saffron Risotto what a feast yesterday!

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Still Best Friends After 30 Years!



Ami in off white jacket by Anna Holtblad

Switzerland is her home now,  but we always try to meet up in Sweden, Ann Marie and I have been friends since we were teenagers, and we think we still look the same……so much fun meeting up tonight at Diplomat Hotel, great ceasar salad and gazpacho!

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The Best Bullar at Saturnus and Great Salads Too




Salade Nicoise

Salmon Salad

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Best Indian at Simply Pam’s in The South of Stockholm



Simply Pam’s

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Homemade Pasta by Walter Yummmyyyyy



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Friends Over for Tea, Champagne and Saffronpancake w Salmberryjam



The Family Ehnbom-Palmquist-Breeitholtz came over for a lovely glass of champagne and coffees and teas with goodies,they brought their babyboy and The family Modin-Djanaieff also joined, Camilla is partowner of super Stockholm PR firm Modin Akerlind and mother of two gorgeous boys. Marcus Kollberg with gorgeous girlfriend Anja Chorabik brought their babygirl, Marcus is partovenr of PR and eventfirm Ibeyo our neighbors The Telmens also came over, Anja is a former model, designer,poet, writer and now actress she is a multitalented supergirl!

Saffron Pancakes

1 banana, large and ripe
4 eggs
½ cup (1,2 dl) soy milk
½ cup (1,2 dl) rice flour
1 tsp baking powder
a pinch of salt
0,5 g saffron
2 carrots
½ cup (1,2 dl) almonds

coconut oil for the tartlets

Making the pancakes: Preheat the oven to 350F (175°C). Mash the banana with a fork, add the eggs and whisk together. Add soy milk, rice flour, baking powder, salt and saffron and stir around. Shred the carrots and chop the almonds roughly, add to the mixture and stir around. Grease the inside of 1 large baking tin or 6, 5-inch tartlet tins with coconut oil. Pour the batter into the tins and bake for about 20 minutes. Serve the pancakes while they are warm, together with forest berry jam and a dollop of mascarpone cheese.

Lovely Dinner Yesterday at Pernilla and Orup’s



Penillas special pasta, with lemon, chili, galic and thyme and sardels! Yummmmyyyyyy, berrys for dessert!

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