Wednesday, 17 November 2010


I found this Christmas "decoration" in World Trade Center in Hong Kong. Different from what we are used to in Europe....I will be heading to Stockholm tonight via London. I will be back next week with more...then from England and Stockholm.

Tuesday, 16 November 2010


Initial is a Hong Kong fashion brand with vintage look and quirky clothes. The interiors of the shops are using a mix of old and shabby chic new furniture and items. On Cameron Street in HK they also have a café and lunch restaurant mixed in with the shop. Nice and different to be in HK. Well worth a visit if you are there...

Monday, 15 November 2010


I am in Hong Kong doing some work for some Swedish Magazines etc. Caught these Chinese girl walking up to Soho on Hong Kong Island. What a diverse society. Amazing and were East meets West. Will be back later with more...

Thursday, 11 November 2010

HOME ETC. new shop in Stow-On-The-Wold

We went to Stow-on-the-Wold (in the Cotswolds, UK) last Sunday to visit our friend Sharons nice Gallery, The Fosseway Gallery. Next door is a newly opened shop with interiors (Vintage), gifts, interior design accessories and some clothing, all a bit exclusive country and nice. They are opening the second floor shortly. We will be back!

Wednesday, 10 November 2010


The Game season is here and I got some nice Venison meat from our local butcher in Mickleton. I made a casserole with beetroot which has an enzyme that will make the sometimes not so tender venison meat go nice and soft! And it worked. This recipe will make a lovely and soft casserole enough for at least 6 people (if not more). And the juniper berries, the red currant jelly and the red wine adds the sweetness and spiciness it needs!

900 venison meat cut in cubes
seasoned flour
2 red onions, sliced
2 large cloves of garlic (or 4 small ones), finely chopped
3-4 beetroots
2 tbsp of red current jelly
500 ml of strong red wine
400 ml of beef or game stock
2 sprigs of rosemary
12 juniper berries, crushed
salt and pepper to taste
500 g mushrooms (champignoner)

Preheat the oven to 170 degrees Celsius

Toss the meat in the seasoned flour and fry until golden. Put in a casserole. Fry the onion together with the garlic and add to the meat. Put the rest of the ingredients into to casserole and put in the slow oven for 2 hours. Add the cleaned and whole mushrooms after 1,5 hrs. Serve with mashed potatoes or mashed root vegetables. Lovely and warming on a Sunday afternoon or so. Also a very hearty supper party stew!

Monday, 8 November 2010


This Saturday we went for a walk in our lovely Cotswold Area. Look above, no it is not a painting, it is a photograph I took...what lovely greens and blues. The landscape is very close to Brockhampton were we had lunch! Enjoy!

Friday, 5 November 2010


Look at this lovely table setting. The shining and stylish pieces are made from a mix of metals that allows it to be used in the oven and the fridge keeping the desired temperature, cold or hot... The Nambé collection has its origin from the States and in Sweden can be found through, and also at Olby Design in Stockholm (Sturegatan 22). The tableware mixes wonderfully with the strict and well designed furniture by the Olby sisters.