


I love these Schemel benches from taschide, they look like they're wearing lil' booties.. :) They are made from beech wood and can stand alone or in a row. Alone it is a beautiful small seat. In a line it becomes a long bench.





















































How cool is this!! hehe
Sweden's Ice Hotel is built from scratch every year. A new design, new suites, a brand new reception - in fact everything in it is crisp and new. The Ice Hotel is situated on the shores of the Torne River, in the old village of JukkasjÀrvi in Swedish Lapland.
10 000 tons of crystal clear ice from the ‘ice manufacturing plant’, the Torne River, and 30 000 tons of pure snow generously supplied by Mother Nature are needed to build the Ice Hotel every year. The hotel sleeps over 100 guests, and every bedroom is unique.
Covering more than 30,000 square feet, the Ice Hotel includes an Ice Chapel, the hotel itself, an ice art exhibition hall, a cinema and last but not least, the world famous ‘Absolut Ice Bar’.
from www.scantours.com






































These dutch J&O bikes are so precious and classic! You can even order it with a basket! So many choices!
The original High Tide Heels are made in 2006. (exhibition December 2006)
In 2007 a photo of the High Tide Heels started to circulate on the internet. As a new 'fresh' object, this image was send to numerous people. Quite amusing is that some of them jumped on this design and took over its concept, sometimes with good results.
High Tide Heels are not (yet) wearable shoes .
photos and text from www.hightideheels.be









































Spanish Cod Soup With Spinach, Chick-Peas, and Parsley (James Peterson, Simply Soups)
Note: You can make everything in advance, except poaching the fish. Do that step right before you serve the soup.
fish stock or chicken stock or water (about 4-6 cups)
2 pounds cod, grouper, or other fish good for poaching
1 cup dry chick peas, soaked overnight
2 Tablespoons olive oil
1/2 cup slivered almonds
3 garlic cloves, minced
3 medium sized tomatoes, seeded, peeled, and chopped, or 1-1/2 cups canned tomatoes, drained seeded and chopped
1 large bunch of spinach, stems removed, large leaves torn in half--enough to make 2 cups of tightly packed spinach
2 Tablespoons finely chopped parsley
salt
pepper
Drain the chick peas and combine them with enough fish stock or chicken stock or water to cover them. Bring to a simmer, then cover them and cook gently until they are soft enough to smash a few against the side of the pan. Add more stock or water as the chick peas cook, if necessary--don't let them get dry. Set aside when done.
Heat the olive oil and saute the almonds over medium heat for 5 minutes. Don't let them burn. Add the garlic and cook for 3 minutes more. Then add the tomatoes, spinach, and parsley and cook for about 5 minutes. Add the chick peas to the mixture. Set aside.
Just before serving, put the pieces of fish into a large pan with sides, so that the fish are in a single layer. Add enough cold water (or fish stock) just to barely cover the fish. Bring the water to a simmer over medium high heat, then turn it down to low heat. Let the fish poach until done at about 4 minutes per inch thickness. When done, remove the fish to a heated platter.
Pour the poaching liquid from the fish into the chick-pea mixture and season well. Divide the fish into serving bowls, then ladle the hot soup over it. Serve with hot crusty bread.
photo and recipe from : http://whatdidyoueat.typepad.com
Squirrels & Tea and all our favourite things. Tas's & Joakim's new life together...at last.