tag:blogger.com,1999:blog-72095192391462162552024-02-28T11:21:22.840+02:00TASTE OF MY FINLAND"MOOD FOOD FROM THE NORTHERN EDGE OF THE EUROPE"minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-7209519239146216255.post-90503742668833168242017-07-04T17:09:00.003+03:002017-07-06T13:10:52.249+03:00"MID-SUMMER SUN, MID-SUMMER-BUN"<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the brightest time of the year. White nights call for white bun, naturally.<br />
In winter time pulla, the bun, is filled with cinnamon butter... But right now the heart of the bun is made out of vanilla and milk.<br />
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Also almonds and fresh strawberries are a must in "kesäpulla", summer bun.<br />
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MID-SUMMER BUN<br />
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dough:<br />
500 ml milk<br />
1 organic egg<br />
2 dl caster sugar<br />
1/2-1 teaspoon sea salt<br />
1 teaspoon ground cardamon<br />
200 g softened butter<br />
22 g dry yeast<br />
1 kg+ (about 15 dl) organic wheat all purpose flour (cake flour)<br />
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filling:<br />
500 ml whole milk<br />
1 vanilla pod<br />
6 organic egg yolks<br />
125 g caster sugar<br />
40 g corn starch<br />
25 g softened butter<br />
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plus one lightly beaten egg to glaze,<br />
and almond flakes (+ fresh strawberries) to decorate<br />
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Mix +42℃ milk with the egg, sugar, cardamon, salt and dry yeast, (blended with a little amount of flour). Leave the mixture in a warm place for a half an hour. Then add the rest of the flour, little by little, mixing it first with a wooden spoon... Until you need to use your hands... And finally knead the dough on a working surface until it becomes elastic and smooth. Place the dough in a bowl, cover with a kitchen towel and leave in a warm place for one hour, (or until it has doubled in size).<br />
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Whisk the egg yolks with the sugar, until light and fluffy, then add the corn starch. Split the vanilla pod, and dip into the milk, bring to boil, but after the first bubble, turn off the heat. Remove the vanilla, and pour the warm milk slowly on to the egg mixture, whisking constantly.<br />
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Pour the mixture into a pot and keep whisking over a moderate heat, until it thickens. (Whisk constantly and be careful with the heat... You do not want to burn it, or turn the yolks into scramble).<br />
Let cool and refrigerate for an hour before using.<br />
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Put the dough on a floured work surface and divide into two portions. Use rolling pin and roll out a rectangle, spread half of the filling over the dough with a palette knife. Roll up to make a long dough stick, pinch the edges together. Do the same with the rest of the dough and filling.<br />
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Line a baking tray with baking paper. Pinch the ends of two dough strips together, then braid them (lifting one after another on top), to a wreath. Pinch the ends to seal. Let rise on a baking tray for half an hour. Brush the wreath with beaten egg to glaze, and sprinkle with sugar and almonds.<br />
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Bake in 200℃ oven for 20-50 minutes, until golden brown. (Check also the bottom). Cut into slices, decorate with fresh strawberries just before serving... And enjoy the taste of the summer!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b3DMrCY-njdZ8WId4eEbF1cboVujTm3F2WFU2bWkjANaTA3-2llU640otl98_snwBweIeRiydTcubkoBmLqu22qXmi_REnwj4jrWKXJK64_GiD30PY_ZWn1mPMH5LBiUisLBqV3FHLOT/s1600/19551082_1380183628724221_234319149_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="924" data-original-width="588" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b3DMrCY-njdZ8WId4eEbF1cboVujTm3F2WFU2bWkjANaTA3-2llU640otl98_snwBweIeRiydTcubkoBmLqu22qXmi_REnwj4jrWKXJK64_GiD30PY_ZWn1mPMH5LBiUisLBqV3FHLOT/s640/19551082_1380183628724221_234319149_n.jpg" width="406" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BAKING THE SUMMER BUN IN A CAKE TIN TURNS IT INTO A BUN CAKE. </td></tr>
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-12654008264459814032017-05-31T15:09:00.001+03:002017-05-31T16:16:27.665+03:00HELLO SUNSHINE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyOH0qR2UwIdCC6whvVH-lqtfm9IAxtLa2pdtW4kEtxZfkuQZi_CJUXUjOYNHQDYTW30gBj9fdyrqpIHG4SYdchVbk_rHIbiM1FHH2rbhn2xRQpD8nDlVqY6mcUBeaoUXiuLKBtlY_F_N/s1600/399180_499856726756920_1830733494_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="932" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyOH0qR2UwIdCC6whvVH-lqtfm9IAxtLa2pdtW4kEtxZfkuQZi_CJUXUjOYNHQDYTW30gBj9fdyrqpIHG4SYdchVbk_rHIbiM1FHH2rbhn2xRQpD8nDlVqY6mcUBeaoUXiuLKBtlY_F_N/s400/399180_499856726756920_1830733494_n.jpg" width="400" /></a></div>
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Spring-sun is here!<br />
Trees have the freshest green leaves, birds sing brightly all day long... And days are long. Sun rices at 4, and won't set down until 23.30.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_cgn3z0Fv0Vu29pk9LGKoCFrVl6hoHQh-P1M7HEwjX5X7X0FcnENVyX6C3tmz5Kh16XnYrZQbk6OW2hQ1TDj0qe4eV-_eGwxS7uAO0irFeP11qbxInVbYW9w4EYBk93_Il-LsiZaXEEY/s1600/18835374_1352762421466342_1105198460_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="934" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_cgn3z0Fv0Vu29pk9LGKoCFrVl6hoHQh-P1M7HEwjX5X7X0FcnENVyX6C3tmz5Kh16XnYrZQbk6OW2hQ1TDj0qe4eV-_eGwxS7uAO0irFeP11qbxInVbYW9w4EYBk93_Il-LsiZaXEEY/s640/18835374_1352762421466342_1105198460_n.jpg" width="478" /></a></div>
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Just before the temperature turns into the summer-mode (no promises so far), it's the best time to pick the wild horsma, chamaenerion angustifolium. The shoots taste amazingly asparagus-like. That's why it's called the "poor man's asparagus". Slightly sweet flavour gives horsma another nickname "trackside pineapple".<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_dZHClxQqSfB0QAxZNmswUT_hbh7-4ZQQlfP-zzd3JYbcnpv08iHGTDI9gTAWnwoFH_2jZx2KILrQkfmg25uUGPdwhbHPYUrpYZeW4CznjWUYuDYztdnaU_xCPs-r5L4kvdkdwfhaICF/s1600/IMG_3930.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1019" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_dZHClxQqSfB0QAxZNmswUT_hbh7-4ZQQlfP-zzd3JYbcnpv08iHGTDI9gTAWnwoFH_2jZx2KILrQkfmg25uUGPdwhbHPYUrpYZeW4CznjWUYuDYztdnaU_xCPs-r5L4kvdkdwfhaICF/s640/IMG_3930.jpg" width="406" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">POOR MAN'S ORGANIC ASPARAGUS.</td></tr>
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But actually; it's not a bad choice, at all! Delicious, organic, rich with vitamin C and provitamin A, and; free of charge... Just waiting for you to pick them up!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8f1-jR6AaqeQHRff_lxhed_gugaNRZ4i1qYW3Ei4R3spQZ3gvCkANnRCTrwiSCxob00MhVhyHOyGLJWKGo10QRMoWUopJat1SJFvqIIQ2luTTSZ-W6BrBdLXtHfS8e0UAyPvgEjRLEUJ/s1600/IMG_3934.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1288" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8f1-jR6AaqeQHRff_lxhed_gugaNRZ4i1qYW3Ei4R3spQZ3gvCkANnRCTrwiSCxob00MhVhyHOyGLJWKGo10QRMoWUopJat1SJFvqIIQ2luTTSZ-W6BrBdLXtHfS8e0UAyPvgEjRLEUJ/s400/IMG_3934.jpg" width="321" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ALL ASPARAGUS RECIPES WORK FOR HORSMA, AS WELL.</td></tr>
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Horsma might be unfamiliar for many, but farm animals have been waiting for this delicacy all winter long. Feed the cows with horsma, and you'll become instantly their favourite human. 😊<br />
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<br />minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-56515904207526826142017-02-14T05:00:00.000+02:002017-02-14T10:21:01.591+02:00"CINNAMON BUN & TURMERIC COCOA, WITH LOVE"<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaqTxymexx_58AuFo7B4k-ud0WO_dAeEXnfXVZNxK0_n1i0B7PmpGjihAsOob7isMU-sMgvd_czdsh85purenxb3PuWKPn7_-rNtbVJKNqzX6yMLGbx5pyK-oSdLcONxZVqWF7t6fGX8S/s1600/16700013_1243947092347876_1440008994_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLaqTxymexx_58AuFo7B4k-ud0WO_dAeEXnfXVZNxK0_n1i0B7PmpGjihAsOob7isMU-sMgvd_czdsh85purenxb3PuWKPn7_-rNtbVJKNqzX6yMLGbx5pyK-oSdLcONxZVqWF7t6fGX8S/s640/16700013_1243947092347876_1440008994_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FRIEND'S DAY TREAT: HEART SHAPED CINNAMON BUN AND A CUP OF HOT TURMERIC-COOCOA.</td></tr>
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Finns do not "love things", we rarely "love doing something" nor talk casually about love. When we're seriously feeling for someone or something, we just "really truly like" or we're "addicted" or "inseparable". Love is a sacret word for us. Therefore we also do not have a Valentine's day in Finland, at all. Instead we have so called "Friend's day", the day that you send a card to your friends telling how important they are to you. You bake cakes for your work-buddies and give your best friend a call.<br />
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At friend's day you might see trees marked with snow hearts...<br />
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... And a picnic set in the woods, at the sunset... Smile, if you get an invitation like that... In Finnish it means "<span style="color: orange;">SWEETHEART, will YOU be MY Valentine?!</span>"<br />
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HOT TURMERIC COCOA<br />
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Flavour your hot chocolate-drink with a pinch of sea salt, sip of espresso coffee, vanilla pod (split into two) and grated organic turmeric. Bring to boil, serve with love... And organic whipped cream, whipped coconut cream or marshmallows. Share with "<span style="color: orange;">THE ONE</span>".<br />
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💛HAPPY FRIEND'S DAY, DEAR READERS💛<br />
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________________________minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-40495281671239797382016-12-12T16:15:00.001+02:002016-12-15T19:24:14.274+02:00"PIECE OF CAKE"<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">SOME 10 000 FANS GATHERED TO LISTEN SAARA @ THE HELSINKI-CATHEDRAL.</td></tr>
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Ladies and gentlemen, meet THE GIRL, who made the whole Finland dizzy.<br />
Her name is SAARA AALTO. "X-factor-UK- 2016" was the stage, and our Saara was the only foreign competitor. She's a fighter; not only did she survive, but got honourably all the way to the finals, and became the first runner up! Now all the doors are wide open for this multi talented, yet modest, super star.<br />
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<tr><td class="tr-caption" style="text-align: center;">SAARA IS ALSO THE TABLOID-QUEEN.</td></tr>
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<a href="https://www.youtube.com/watch?v=gLDPk38htwc" target="_blank">CLICK HERE TO LISTEN "Saara & Adam Lambert"</a><br />
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This real life Cinderella story is an inspiration to many. Saara herself is a charming combination of hard worker, positive thinker and "suomalainen sisu" (= Finnish guts=never giving up FINN-attitude).<br />
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"Taste of my Finland" kept in mind Saara's affection for Disney princesses, pink colour and lush finish. The upshot: SAARA's victory-cake; crunchy meringue, roasted chestnuts filling, rose-scented cream-cloud and dark CHOCOOLATE. <span style="color: #ea9999; font-size: large;">CHEERS SAARA 🏆</span><br />
<span style="color: #ea9999; font-size: large;"><br /></span>
<span style="color: #ea9999;">🎀🎀🎀🎀🎀🎀🎀🎀🎀🎀🎀🎀🎀</span><br />
<span style="color: #ea9999; font-size: large;"><br /></span>
<span style="color: #ea9999;">SAARA'S VICTORY CAKE</span><br />
<span style="color: #ea9999;"><br /></span>
<span style="color: #ea9999;">meringues:</span><br />
<span style="color: #ea9999;">2 organic egg whites</span><br />
<span style="color: #ea9999;">white caster sugar to your taste</span><br />
<span style="color: #ea9999;">1 teaspoon corn starch</span><br />
<span style="color: #ea9999;">(1 tablespoon cointreau)</span><br />
<span style="color: #ea9999;"><br /></span>
<span style="color: #ea9999;">chestnut puree:</span><br />
<span style="color: #ea9999;">2 dl chestnuts</span><br />
<span style="color: #ea9999;">3 dl water</span><br />
<span style="color: #ea9999;">1 dl sugar</span><br />
<span style="color: #ea9999;">1 vanilla pod</span><br />
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<span style="color: #ea9999;">rose-scented whipped cream:</span><br />
<span style="color: #ea9999;">double cream</span><br />
<span style="color: #ea9999;">sugar</span><br />
<span style="color: #ea9999;">rosewater</span><br />
<span style="color: #ea9999;">red food colouring</span><br />
<span style="color: #ea9999;"><br /></span>
<span style="color: #ea9999;">dark chocolate for finishing touch</span><br />
<span style="color: #ea9999;"><br /></span>
<span style="color: #ea9999;">MERINGUES:</span><br />
<span style="color: #ea9999;">Whisk the egg whites until stiff peaks form, then whisk in the sugar and corn starch (and cointreau). Using a large serving spoon, drop spoonfuls of meringue onto baking sheets lined with baking paper. Bake in 50℃ oven for an hour, or until the meringues are crunchy.</span><br />
<span style="color: #ea9999;"><br /></span>
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<span style="color: #ea9999;">CHESTNUT PUREE:</span><br />
<span style="color: #ea9999;">Cut a cross in the chestnut shell. (It's easiest to lie the flat side down on the table and to cut the X on the rounded side). Roast chestnuts in a 200℃ oven for 20 minutes (until you see the skin peeling off). Peel the chestnuts, one at a time, (remember to remove also the inner skin). </span><br />
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<span style="color: #ea9999;">Place the peeled chestnuts into a saucepan, cover with water. Add halved vanilla pod and sugar. Let boil until the chestnuts are tender. Then discard the vanilla, and puree the chestnuts with syrup. </span><br />
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<span style="color: #ea9999;">ROSE-SCENTED WHIPPED CREAM:</span><br />
<span style="color: #ea9999;">Whip the cream to soft peaks, then whisk in the rosewater and sugar. Colour the cream with red food colour. </span><br />
<span style="color: #ea9999;"><br /></span>
<span style="color: #ea9999;">ASSEMBLING:</span><br />
<span style="color: #ea9999;">Top each meringue with chestnut puree, and whipped cream. Drizzle with melted chocolate. </span><br />
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<span style="color: #ea9999;">🎀🎀🎀🎀🎀🎀🎀🎀🎀🎀🎀🎀🎀</span><br />
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-31170114740698775622016-10-03T07:46:00.001+03:002016-10-03T07:51:48.144+03:00BALTIC HERRING MARKET<div dir="ltr" style="text-align: left;" trbidi="on">
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Helsinki has hosted the BALTIC HERRING FAIR, silakkamarkkinat, ever since 1743. Marinated herring, dark and sweet archipelago style bread and sea buckthorn juice are the selling points. But the cool autumn wind grows also the popularity of anything that keeps you warm, like traditional hand- knitted clothes made of island sheep's wool... <br />
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Fisher boats from other seaside towns and all the way from the archipelago of Åland gather together in front of the Helsinki Market Square. All docks are reserved for the fishers, every year for one full week, starting always from the first Sunday of October.<br />
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TERVETULOA- sign welcomes visitors for a bowl of salmon soup.<br />
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Archipelagans sell fish and homemade bread directly from their boats.<br />
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Baltic herring is the star of the week, but salmon and vendace are popular snacks, too.<br />
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Some find sizzling muikku (vendace) far more delicious than the baltic herring itself.<br />
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Yesterday was the opening day of this year's herring fair, so, you'll have the whole week time to<br />
enjoy the fish-feast. C U @ the DOCK.<br />
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-2011315664602528692016-09-12T09:33:00.001+03:002016-10-11T09:17:05.127+03:00"BEATS POKEMON"<div dir="ltr" style="text-align: left;" trbidi="on">
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May I introduce my new jogging-buddy: Mr. Foxy.<br />
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We meet every evening, at the same spot at the same time. He crosses the road (patiently waiting on the sidewalk for the cars to pass by first).<br />
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He doesn't mind human companion, although vole burrows excite him much more. When you talk to him, he lifts up his head and listens, like good friends do. <br />
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Pokemon Go, is so last season. Fox Go is way more fun!<br />
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-80723908783231868902016-09-04T16:19:00.005+03:002016-09-05T21:40:07.941+03:00AUTUMN TREASURES<div dir="ltr" style="text-align: left;" trbidi="on">
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It's harvest time. Mushrooms, lingonberries, plums, crayfish, apples, beetroots, sunflowers... You name it, nature is just waiting for you to pick them up.<br />
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This year has been an amazing "mushroom year". Traditionally July is sunny and dry, but, this year, well, just the opposite. Pity for the holiday season, but good for the mushroom lovers.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TII7mbOIMWGAELU3hlx61y4CwbiBYMZ4eJ-g36U0nK6P70ueZ5Jl8jIFHRGYAYnWKPx5FJCF9qv93hkgI9HwHDNLrc-lzMn4Er6Qi7veJ4GxdS5DXahlpU8YsVqsVbE1SOZ1s4hyJMJP/s1600/IMG_0965.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TII7mbOIMWGAELU3hlx61y4CwbiBYMZ4eJ-g36U0nK6P70ueZ5Jl8jIFHRGYAYnWKPx5FJCF9qv93hkgI9HwHDNLrc-lzMn4Er6Qi7veJ4GxdS5DXahlpU8YsVqsVbE1SOZ1s4hyJMJP/s640/IMG_0965.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">THE MATSUTAKE FAMILY TRAVELLED 13 HOURS ACROSS THE WHOLE FINLAND. </td></tr>
</tbody></table>
My dear friend was having her holidays in the Northern Finland, village called Inari. And she brought along a special treat; MATSUTAKE mushrooms! (Männyn tuoksuvalmuska in Finnish). Chanterelles and Trumpet mushrooms are the more common delicacy, but Matsutake is a rare find.<br />
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The Matsutake-family travelled 13 hours on road, so, for the starters I took them out for a visit to the near by forest. To catch some fresh air... Then I made a pizza.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoYVxVvN_iPK5iyEBvfC5hekQryZnKOBMrxC5ajepkxYI3OwuatR4uwknAnbc0s_CcNUBnFzv_kT1R6Le00EmcbRzPqf-IRgVFoDCtLLu-iSg9LzWolLQbWLQIA6pu8-bGZkabKJBCLOl/s1600/IMG_1028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoYVxVvN_iPK5iyEBvfC5hekQryZnKOBMrxC5ajepkxYI3OwuatR4uwknAnbc0s_CcNUBnFzv_kT1R6Le00EmcbRzPqf-IRgVFoDCtLLu-iSg9LzWolLQbWLQIA6pu8-bGZkabKJBCLOl/s640/IMG_1028.jpg" width="484" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MATSUTAKE-PIZZA; FROM FOREST, WITH LOVE.</td></tr>
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The unique scent of an Matsutake is at the same time spicy and nutty, pine resin- like. With a hint of a wet wool, but in a good way. It's hard to explain. The texture is more like a root vegetable than a regular mushroom. And the taste does need much salt at all, it's pure umami. Isn't nature just amazing?!<br />
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I cooked Japanese style Matsutake rice with combu dashi (seaweed stock), tamarin soya, sake, mirin, and nori powder.<br />
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Matsutake onigiri, the triangle shaped rice treat, matches quite well with another delicacy, which is now on season, too. It's again the time of the year when Finns sing and dance, and celebrate crayfish parties. White nights have turned into dark evenings and candlelight dinners. Mother nature is in charge of planning the MENÙ.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcHOfTbYZ_8Vyhz8yVYPEUh7qy8MKEMqiOYSTrGji9Klv67iRCsLzCDXulpUBwMdUDM-vGBJa0LMuUkSl0Uz3kcRRXOu8RrHQzzAnS5_YamIExkm05VplHimp3fvulykbvR8s9wPuMbMs/s1600/IMG_0400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcHOfTbYZ_8Vyhz8yVYPEUh7qy8MKEMqiOYSTrGji9Klv67iRCsLzCDXulpUBwMdUDM-vGBJa0LMuUkSl0Uz3kcRRXOu8RrHQzzAnS5_YamIExkm05VplHimp3fvulykbvR8s9wPuMbMs/s640/IMG_0400.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CRAYFISH IS IN SEASON, TOO.</td></tr>
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-85250574459407955262016-06-12T16:14:00.001+03:002016-06-12T16:35:02.098+03:00"FOREST VISIT"<div dir="ltr" style="text-align: left;" trbidi="on">
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Early morning is the best time to visit the forest. The strong scent of the trees is leading the way, and bird-choir is welcoming visitors with a loud concert.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNpxpL77y_mDharlpTDAfMJSA1EnH8WlIBpqyT8CZMIfxCUYf1TyPXedKHOHkj-a0hg6AhY7itlAv1zN_bq5MRAbEMwgtbFJLHogVg-u8m91oixBtK5IHJQceF78nLwdqd_gz7WZevU5H/s1600/IMG_2985.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNpxpL77y_mDharlpTDAfMJSA1EnH8WlIBpqyT8CZMIfxCUYf1TyPXedKHOHkj-a0hg6AhY7itlAv1zN_bq5MRAbEMwgtbFJLHogVg-u8m91oixBtK5IHJQceF78nLwdqd_gz7WZevU5H/s640/IMG_2985.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SUOPURSU</td></tr>
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SUOPURSU, marsh tea, grows only at swamps, but is one of the most characteristics scents of the Finnish summer. It's like a mixture of mediterranean mountain herbs and the pine resin, but so much stronger, and wilder. You just have to experience it once, and that scent-memory will never fade.<br />
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Blueberries are blooming right now. It's the most delicate time of the berries lifeline; if it gets bitten by a frost, that's: "bye-bye blueberries". It HAS been snowing in Northern Finland, but these babies in the picture are blooming safely in the Middle Finland. In South we already have small green berries developing in the blueberry twigs.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1hTMj49XbMC0vc6MbqaT8BESKttJXSS75c0iHLojn8z7IFrEt7637v6bAJTpNAYbqf8c7wQEaSVUZo0LseZeUqpo9JhnpqpGUDAYMoE4LENAwoc_hCCm3WCgqAhERRmRFez_dNqi2alb/s1600/IMG_3047+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1hTMj49XbMC0vc6MbqaT8BESKttJXSS75c0iHLojn8z7IFrEt7637v6bAJTpNAYbqf8c7wQEaSVUZo0LseZeUqpo9JhnpqpGUDAYMoE4LENAwoc_hCCm3WCgqAhERRmRFez_dNqi2alb/s640/IMG_3047+%25281%2529.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RYE BREAD, COLD SMOKED SALMON, HARD BOILED EGGS AND RADISH-LEAF-PESTO, YAM!</td></tr>
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This is also the time to enjoy the first local radish. Most Finns throw away the leafs, but they're actually just as delicious as the root itself. And, the radish-leaf-pesto makes a harmonic company for the cold smoked salmon.<br />
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PESTO OF RADISH LEAVES AND ROASTED SUNFLOWER SEADS<br />
<br />
100 g radish leaves<br />
80 g grated parmesan cheese<br />
50 g roasted sunflower seads<br />
1 garlic clove<br />
100 g extra virgin olive oil<br />
1/2 teaspoon sea salt<br />
1 teaspoon organic lemon juice<br />
dash of black pepper<br />
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Rinse and pat dry radish leaves. Grate cheese, roast sunflower seeds and peel garlic. Put all the ingredients into the blender and make a puree. Add oil if you wish. Use instead of pesto genovese.<br />
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-47597229706936668942016-05-21T15:35:00.003+03:002016-05-21T15:49:51.903+03:00"HELLO SPRING, NICE TO FINALLY MEET YOU!"<div dir="ltr" style="text-align: left;" trbidi="on">
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Spring has finally reached Finland!<br />
It is warm enough to enjoy the breakfast outdoors, on the ground... in a company of ladybugs and whistling birds.<br />
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Finns are a breakfast oriented folk. We learn at school that breakfast is the most important meal of the day... And we really believe in that, still when we no longer go to school. While the Middle-Europeans throw a sip of espresso and some croissant to their mouth on the way to the work, Finns pile butter, slices of cheese, ham, eggs, tomatoes and cucumbers in between their breakfast rolls.<br />
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But that's not all; no breakfast is complete without porridge and a huge pot of coffee!<br />
It tastes surprisingly good every morning, but nothing beats the breakfast outdoors!<br />
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SEMOLINA PORRIDGE<br />
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750 ml milk, or coconut milk<br />
75 ml sheet semolina (grains)<br />
salt<br />
sugar<br />
butter<br />
dried coconut flakes<br />
fresh berries or strawberry soup<br />
<br />
Bring milk to boil, stirring constantly, add semolina, cover the pan and let simmer on a low heat for 10-20 minutes. Stir every now and them (to prevent the porridge from burning to the bottom). Season with sugar, salt and butter. Serve hot of cold, with strawberry soup and fresh berries or dried coconut flakes.<br />
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-53117077842597880272016-03-17T11:12:00.001+02:002016-03-18T23:07:09.970+02:00"GONE FISHING"<div dir="ltr" style="text-align: left;" trbidi="on">
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Ice fishing is one of the nicest benefits of the cold winter. At this time of the year you see fisherwomen and fishermen, fisher girls and boys drilling holes into the ice and using their special ice fishing rod to fool the fish.<br />
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When you see someone dressed in a one-piece thermo jumpsuit, carrying a huge auger on the shoulder, it's a sign of a real winter.<br />
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Ice fishing auger is a huge, manpowered drill.<br />
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Drilling keeps fishermen warm.<br />
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The first catch of the day is always the most important one, no matter how small. <br />
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The bites (worms and caterpillars) are sold even at gas stations, and are available in different colors, like the lines as well.<br />
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Särki, (roach), is a common, but not very popular fish in small lakes. It's easy to recognize by it's red eyes. Fishermen say that särki has been partying till the wee hours, that's why they eyes are red, and it no longer ticles your tastebuds.<br />
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Finns love ahven, (perch). We fry them, stew them, poach them, deep fry them, bake in rye bread, or smoke them... And, of course, there's nothing better than a pot of perch, cooking in the oven on a low heat while you're taking a sauna, after a long day of ice fishing. The best winter supper, of all times.<br />
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-44240114622545324152016-03-02T11:12:00.001+02:002016-03-03T11:09:45.311+02:00"GONE TO THE BEACH"<div class="separator" style="clear: both; text-align: center;">
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Believe it or not; the PICNIC SEASON has started!<br />
Ok, I admit that occasionally fingers get numb, and your toes feel like icicles... But it's worth the effort.<br />
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Simplest things taste amazing outdoors; like seed-rye bread topped with egg- butter and shrimps.<br />
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Finns usually garnish traditional Karelian pies with EGG BUTTER (just a mixture of normal salted butter and chopped, hard boiled eggs). Egg butter accompanies also the rye bread nicely... Boiled shrimps finish the treat... And steaming hot soup keeps you warm.<br />
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Sunbathing at these latitudes requires "special equipment", such as sheepskins and even a red wine warmer.<br />
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... And right after sunset you're in a hurry to pack your picnic away, and head back home, to a hot sauna.<br />
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<br />minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-62874677319696532312016-02-07T14:59:00.000+02:002016-02-07T16:53:58.065+02:00SLIDING DAY FUN<div dir="ltr" style="text-align: left;" trbidi="on">
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Today is the sliding day, laskiainen, as we call it in Finland. Sliding down the hill, using any devise, is in a "must do"- list today. In the old days sliding day marked the symbolic-sliding into the period of Easter fasting. But it now means a fun filled day outdoors, cream buns and crepes.<br />
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TRADITIONAL POTATO CREPES<br />
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5 finely grated potatos<br />
5 dl milk<br />
2 dl plain flour<br />
pinch of salt<br />
butter<br />
lingonberry jam<br />
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Wisk all the ingredients together to a smooth batter, until well incorporated. Let rest in a refrigerator for an hour.<br />
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Heat a little butter in a frying pan. When it's foaming, pour a thin layer of batter into the pan. Cook for 30 seconds to a minute, until the edges are solid and golden brown. (Let the pancake cook without shaking the pan, as there's no egg in the batter, and the uncooked crepe brakes easily.) Flip the crepe over and continue cooking for the same amount of time.<br />
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Serve with lingonberry jam (preferably homemade, but ready made will do, too. Available for example in IKEA).<br />
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❅❅❅❅❅❅❅❅❅❅❅❅❅❅❅❅❅❅<br />
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<a href="http://yle.fi/uutiset/onko_tama_suomen_villein_liukumaki_pellehyppaaja_toteutti_japanilaisten_unelman/8652547?autoplay=true" target="_blank">Age plays no role, as one 50-years old FINN slides down with style.</a><br />
("Down the hill, Finnish way"- footage has got English subtitles.)<br />
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❅❅❅❅❅❅❅❅❅❅❅❅❅❅❅❅❅❅</div>
minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-58731466573377326182016-01-06T13:37:00.002+02:002016-01-06T17:51:15.177+02:00"ICE & LIONS"<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">"TEMPERATURE IS 22℃ BELOW ZERO, YET HOCKEY RULES!"</td></tr>
</tbody></table>
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Let me explain why the social media is now full of pictures of Finnish flags and lion cubs...</div>
And why even the smallest ice- covered ponds are packed with ice skaters and hockey players... Despite of the -22℃ temperature!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ncz768rafJed3fEJTHqxul20oEJqVo4Ly_0K5BEq2awGSJOPIuSpmuXijnXgtJWxCZxICVYZF1eEOJYHqITzVg43E3BKJW0JqR9tlMei2n1Oxi5vmqNVSzhFDrZPJouNEIdVFQnBPOYY/s1600/12507589_10153837089662241_3898733620008660754_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ncz768rafJed3fEJTHqxul20oEJqVo4Ly_0K5BEq2awGSJOPIuSpmuXijnXgtJWxCZxICVYZF1eEOJYHqITzVg43E3BKJW0JqR9tlMei2n1Oxi5vmqNVSzhFDrZPJouNEIdVFQnBPOYY/s400/12507589_10153837089662241_3898733620008660754_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"JUNIOR LION+FINN-FLAG=VICTORY"</td></tr>
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The Finnish State Coat of Arms has got a lion, we call it "the Finn-lion". Therefore our national hockey team is also called "Finn-lions", and the junior team "Lion Cobs" or "Little lions". <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntWLSSV_42V-GT_vcjJE7KHqXnGFKrz8e0x7AsSM1satJkd725UK9Wh5r_gGcXZdncKnWhV66qudvtez8Jfz-rida5v_Z0tgM0pyz3I39NrVx8SKPxW9wPICXWN40nJbs8KNFibO1LxTc/s1600/symbolimme_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgntWLSSV_42V-GT_vcjJE7KHqXnGFKrz8e0x7AsSM1satJkd725UK9Wh5r_gGcXZdncKnWhV66qudvtez8Jfz-rida5v_Z0tgM0pyz3I39NrVx8SKPxW9wPICXWN40nJbs8KNFibO1LxTc/s400/symbolimme_1.jpg" width="332" /></a></div>
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Last night the Lion Cobs won the World Under-20 ice hockey championship in Helsinki, with gripping 4-3 victory over Russia!!! With just 6,9 seconds left in the game, Russia scored and the game went into overtime... But almost immediately the Junior-Lions scored the winning goal, and become the World Champions... And the whole nation went nuts!<br />
<br />
So, the taste of Finland is now GOLD!<br />
CONGRATULATIONS, LION COBS! CHEERS FINLAND!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBJDhO8voXZf6QhodGT6kBKRkiNiL8C68oF6wR4KFL1qCBcVIH1yWmt4DI5PuqG1Ec6nC8fc0vhZqw_UczzId8T9mTe_ooRc9k1XW_KL1RlJYxmJ8SQsV7LI6E0D0F9AEDPBQJfOkHsUb/s1600/IMG_7986.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBJDhO8voXZf6QhodGT6kBKRkiNiL8C68oF6wR4KFL1qCBcVIH1yWmt4DI5PuqG1Ec6nC8fc0vhZqw_UczzId8T9mTe_ooRc9k1XW_KL1RlJYxmJ8SQsV7LI6E0D0F9AEDPBQJfOkHsUb/s400/IMG_7986.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"PRACTICE MAKES WORLD CHAMPIONS!"</td></tr>
</tbody></table>
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<br />minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-52973237093080337352015-12-26T16:41:00.002+02:002015-12-27T04:10:06.526+02:00"BEST XMAS GIFT"<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTKLNC_jZiylcTdTyttrcPoSPStxhyphenhyphenxSvqp05PZM2mV1wAq5gm9GYeJL3P3r8fIQjVqbHNdUgxhn81H6kPFJQX7UDgW84QIwZL3Tc__ySwO_b0KinnYqkzc0FqBKauNJu1p15-2uoTWUI/s1600/IMG_8007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTKLNC_jZiylcTdTyttrcPoSPStxhyphenhyphenxSvqp05PZM2mV1wAq5gm9GYeJL3P3r8fIQjVqbHNdUgxhn81H6kPFJQX7UDgW84QIwZL3Tc__ySwO_b0KinnYqkzc0FqBKauNJu1p15-2uoTWUI/s400/IMG_8007.jpg" width="400" /></a></div>
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Take a look at this!<br />
Second Christmas day, sunset painting the landscape yellow... And suddenly; just like icing sugar from the cloudless skies! Snow, finally! Didn't last for long, but long enough to cover the scenery with a pretty white frosting. True Xmas magic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudsvrWwjLOEsbh4iF8E5wB7KxToUGMhyvy-WglbiE9jYoGAEhcEq2WjG3KQVTSxiqaT6hBt8DTm4wopoOp6JJRU_o10HlhaXjPoPZHq5f5AdEGZnPyJDOnMsRUAncRelyBrecbK8qwYpq/s1600/IMG_1341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudsvrWwjLOEsbh4iF8E5wB7KxToUGMhyvy-WglbiE9jYoGAEhcEq2WjG3KQVTSxiqaT6hBt8DTm4wopoOp6JJRU_o10HlhaXjPoPZHq5f5AdEGZnPyJDOnMsRUAncRelyBrecbK8qwYpq/s640/IMG_1341.jpg" width="538" /></a></div>
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That calls for a celebration.<br />
Some "vihreät kuulat" marmelade and a sip of your favorite wine. CHEERS FOR THE WHITE CHRISTMAS!<br />
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(Vihreät kuulat is a traditional pear flavored marmalade-sweet, made especially for the holiday season, ever since 1908. Every year the Fazer's confectionery factory manufactures 17 million green balls, and every year they're sold out.)<br />
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PS. In case you're interested what else Finns enjoy during the holidays, pls visit my other blog:<br />
<a href="http://isoaidinreseptilla.blogspot.fi/2015/12/isoaidinjoulupoyta.html"> "GRANNIE*S RECIPES"</a>.<br />
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<br />minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-34472885840852791642015-12-23T22:09:00.003+02:002015-12-23T22:09:45.326+02:00"THE SHORTEST DAY OF THE YEAR"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8W1hIO0pljTswC3UuIxk5rFsDli_-SmFhU72N9zRDEIdgLcpyOVjUk2FCA8iLOTGbw6iiMe2-NMVU20XV6raR2M8jqiEXzzFyfnS5RfjrUkaAIvnpsgGITlSmcnUZTInnc27i8nqqsrvt/s1600/IMG_3512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8W1hIO0pljTswC3UuIxk5rFsDli_-SmFhU72N9zRDEIdgLcpyOVjUk2FCA8iLOTGbw6iiMe2-NMVU20XV6raR2M8jqiEXzzFyfnS5RfjrUkaAIvnpsgGITlSmcnUZTInnc27i8nqqsrvt/s640/IMG_3512.jpg" width="498" /></a></div>
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Yesterday was the shortest day of the year. Today the daylight was already a minute longer... (About time!) And with that speed we'll head till the Mid Summer festival... After that, our days start getting shorter again... 20. March the day and night are equally long, though. <br />
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In the meanwhile, in the city of Oulu, the sun riced yesterday at 10.29 and set at 14.04... That's just statistics, but the local local police office charmed the whole nation sending their Christmas Greetings via their official Facebook page. The shortest and darkest day of the year felt a lot brighter after listening to the heart warming message; a FINN-cop dressed in his uniform, singing gorgeously. The church was empty, but the Utube is now crowded...<br />
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<a href="https://www.facebook.com/oulunpoliisi/?fref=nf">https://www.facebook.com/oulunpoliisi/?fref=nf</a>minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-52528833809375847702015-12-07T14:37:00.001+02:002015-12-07T16:55:29.479+02:00WHEN THE WHOLE COUNTRY CELEBRATES<div dir="ltr" style="text-align: left;" trbidi="on">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUP6r_zAKUMNO48evWQvvYuPRhVBzDiMuCaVulBpRgNUQeV91CFBgvZEBMiWWDLL6xp7vwGwmCW_lkApni3iuSZA-0AzkdzcFvTg-WBKIAOrDmmsXdgX-HoNEzLbVmqIIPAWWB58Q4DcVg/s1600/12335864_914349868640935_234371953_n+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUP6r_zAKUMNO48evWQvvYuPRhVBzDiMuCaVulBpRgNUQeV91CFBgvZEBMiWWDLL6xp7vwGwmCW_lkApni3iuSZA-0AzkdzcFvTg-WBKIAOrDmmsXdgX-HoNEzLbVmqIIPAWWB58Q4DcVg/s640/12335864_914349868640935_234371953_n+%25281%2529.jpg" width="358" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"APPROPRIATE iPHONE WALLPAPER"</td></tr>
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Yesterday was one big party... All day, all night. It was the birthday of 98 years old Suomi-Finland.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7m-sE5dNHoubybOopy9-6eVe6omF_II5C_ScYk1h-HVHkJjfK44vIbS5mBGzHhLZtY8u72VoZLD9YUgFjcnmBaacrylAovfgNB31VVpyDtTW9LpBzGIqBUoGQzGE5dtAiK7kyKIUeuEjw/s1600/IMG_7442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7m-sE5dNHoubybOopy9-6eVe6omF_II5C_ScYk1h-HVHkJjfK44vIbS5mBGzHhLZtY8u72VoZLD9YUgFjcnmBaacrylAovfgNB31VVpyDtTW9LpBzGIqBUoGQzGE5dtAiK7kyKIUeuEjw/s640/IMG_7442.jpg" width="456" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"TWO CANDLES IN A WINDOW, @6 pm SHARP - THAT'S THE TRADITION"</td></tr>
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The modest character of Finns is reflected in the way we celebrate. No fireworks, nor streamers, but two candles on a windowsill, dinner made of the best ingredients the country can offer and a live TV-broadcast from the nation's number one ball. That's how most of Finns celebrate our country's freedom and independence.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbITzP4Gq6J7Dg4Q_7NK9Z2S8OVsZiIhg71Mkgh9yiv4zFlI3JChi01vg4IWCQ_m9bHZRVcXgK0YLVx5irXJRMu_Jpn_0Rxm1JY1Q6ZdMto8iHntkB_waHgvLT046fzJbW_hmDAlINCmYq/s1600/IMG_7466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbITzP4Gq6J7Dg4Q_7NK9Z2S8OVsZiIhg71Mkgh9yiv4zFlI3JChi01vg4IWCQ_m9bHZRVcXgK0YLVx5irXJRMu_Jpn_0Rxm1JY1Q6ZdMto8iHntkB_waHgvLT046fzJbW_hmDAlINCmYq/s400/IMG_7466.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"NATIONAL TELEVISION COVERES THE CELEBRATIONS FROM ALL OVER THE COUNTRY"</td></tr>
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Usually the independence day weather is rough, this year was no exception. Still it's nice to honor the Fatherland with a picnic in the woods, which after hot sauna warms you nicely. You'll be "sauna fresh", just on time to dress to your best, lit the candles, pop the champagne and start following the Presidential reception.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOZE_ZZTg9NFW20UpbKc4Y7lYLpRrP3WIitHkSecGFHING6awzCm3lZH4U07_xqfoZrIzSP-t703iGpyzRPWuG_Zdte8t6eUm10cUqNdfHAUFUghvmM5UuR-SVLe8wCTPLhyphenhyphen59W0V-_Au/s1600/IMG_1079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOZE_ZZTg9NFW20UpbKc4Y7lYLpRrP3WIitHkSecGFHING6awzCm3lZH4U07_xqfoZrIzSP-t703iGpyzRPWuG_Zdte8t6eUm10cUqNdfHAUFUghvmM5UuR-SVLe8wCTPLhyphenhyphen59W0V-_Au/s640/IMG_1079.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"HOT BLUEBERRY GLÖG, SMOKED REINDEER TART AND MUSHROOM TART"</td></tr>
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<span style="color: blue;">BLUEBERRY GLÖG</span><br />
<span style="color: blue;">(MUSTIKKAGLÖGI)</span><br />
1l frozen Finnish blueberries<br />
1 l water<br />
1 dl organic Finnish honey<br />
3 cinnamon sticks<br />
10 cloves<br />
1 split vanilla pod<br />
Bring all the ingredients to boil, sieve and serve. Add honey if desired. Serve steaming hot.<br />
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<span style="color: blue;">REINDEER TART/MUSHROOM TART </span><br />
<span style="color: blue;">(POROPIIRAKKA/SIENIPIIRAKKA)</span><br />
pastry (100 years old Finnish recepe):<br />
1/2 teaspoon baking powder<br />
4 dl wheat flour<br />
1 1/2 dl double cream<br />
150 g butter (room temperature) + 1 teaspoon for sautéing the reindeer and leek<br />
filling:<br />
1 leek<br />
200 g cold smoked reindeer<br />
2 eggs<br />
2 dl double cream<br />
white pepper<br />
pinch of nutmeg<br />
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Mix the baking powder with the flour. Beat together cream and flour, add the butter and mix until the dough becomes smooth. Cover the dough with a plastic wrap and refrigerate for half an hour.<br />
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Roll out the pastry between 2 sheets of baking paper, line a pie tin with the dough and refrigerate while preparing the filling.<br />
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Wash and chop the leek, chop the reindeer. First fry the reindeer for a while, then add the leek and continue sautéing until soft. Scatter the reindeer and leek in the pastry tin. Lightly beat the eggs with cream, season with white pepper and nutmeg. (No salt needed, as the cold smoked reindeer is salty enough). Pour in the egg mix and bake for 30-45 minutes, until the edges are golden brown and the filling is set. Serve warm or cold.<br />
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<span style="color: blue;">MUSHROOM TART</span><br />
Instead of reindeer use 1 dl of dried mushrooms, such as chanterelles or black trumpet mushrooms. Let them first soak in water, then drain and sauté with red onion. Add some grated cheese, black pepper and sea salt to the filling. Other than that, bake exactly like the reindeer tart.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45yTzjJKPyNbliK4uZ7-BODlPhqAJ96cez4cjE3a2jgmDgVFxE9k8h9WFMgj6wXCygFoIDuSxRStiG4YGAYHjBcQK0NAtyy-hCOV3VYH2aZ2LIzuXLT5CKSjdEW0jsM_gBQEhrdJB7joq/s1600/IMG_1139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45yTzjJKPyNbliK4uZ7-BODlPhqAJ96cez4cjE3a2jgmDgVFxE9k8h9WFMgj6wXCygFoIDuSxRStiG4YGAYHjBcQK0NAtyy-hCOV3VYH2aZ2LIzuXLT5CKSjdEW0jsM_gBQEhrdJB7joq/s400/IMG_1139.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"MUSHROOMS AND REINDEER ARE FINLAND'S ORGANIC DELICACY"</td></tr>
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The annual live broadcast gives ordinary folk a little glimpse of the splendor of the newly renovated Presidential Palace.<br />
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The veterans are honored guests, and have the only reserved seats in the whole palace.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_mRYzkEtCzR-JcAE4ELtxtwqQXfCJuHmCWg7yHsIFJUHm57S1uj5942OIrGuEdArtoQZVBnQrcyOlAmzOdm2b3aG4Ll1RRavuXfriSmXvvB8_eNQ8giiQj8YxCaIjGkhcNEe453_k1QR/s1600/IMG_7502+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_mRYzkEtCzR-JcAE4ELtxtwqQXfCJuHmCWg7yHsIFJUHm57S1uj5942OIrGuEdArtoQZVBnQrcyOlAmzOdm2b3aG4Ll1RRavuXfriSmXvvB8_eNQ8giiQj8YxCaIjGkhcNEe453_k1QR/s400/IMG_7502+%25281%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"MR. PRESIDENT AND THE FIRST LADY ENJOY CHATTING WITH THE GUESTS OF HONOR"</td></tr>
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The whole nation continues celebrating until the wee hours... But at 10 pm the TV- cameras are turned off and even the no. 1 ball continues in privacy.<br />
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💙 <span style="color: blue;">HAPPY BIRTHDAY BELOVED SUOMI-FINLAND 💙</span><br />
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-37837497521910331812015-11-17T05:00:00.000+02:002015-11-17T20:30:05.104+02:00"WISH LIST DELIVERED"<div class="separator" style="clear: both; text-align: center;">
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It's only 37 days to Christmas! And the last moment to send your wish list to JOULUPUKKI, Father Christmas. I decided to be really brave, and traveled to Lapland to meet him, face to face.<br />
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He lives in northern Finland, Korvatunturi-fell, which stands 486 meters above sea level. Korvatunturi means Ear Fell in Finnish. It is believed that the ear-shaped structure of the fell allows Father Christmas to hear the wishes of every child in the world. Part of the fell is in the Russian side of border, therefore all visitors are requested to have written permission from the Finnish Border Guard. Also; there are no roads that directly lead to the fell, hiking trails provide the only access.<br />
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Korvatunturi is Santa's private home, but he works in Joulupukin Pajakylä, 300 kilometers from his home, in the Arctic Circle, near Rovaniemi. That's where <a href="http://www.visitrovaniemi.fi/experience-rovaniemi/sights-attractions/santa-claus-main-post-office">his official post office</a> <span id="goog_1121016545"></span><span id="goog_1121016546"></span><a href="https://www.blogger.com/"></a> is located, and where all mail send to Korvatunturi, ends up.<br />
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Father Christmas and his little Elf-helpers pack a reindeer-sleigh full of gifts, and Santa starts his Christmas tour, every year the 23. December. Finnish national television, and some 70 foreign TV-stations show the event "live". To tell you the truth; the magical sunshine in the background reveals that the footage is actually not live. During Christmas Korvatunturi has KAAMOS, <a href="https://en.wikipedia.org/wiki/Polar_night">polar night</a>, which means it's dim all day long. The filming is done each year couple of months after Christmas, when the spring sun starts shining... Or, maybe Korvatunturi has got it's own magical sun, what do I know? I've never been in Korvatunturi. I met Santa in his work-office, in Rovaniemi.<br />
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The Arctic Circle is the latitude in the Northern Hemisphere where the sun can remain continuously above or below horizon 24 hours. So the sun never sets for at least one day in summer and never rices for at least one day in winter.<br />
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"So far Santa Claus has received about 17 million letters from 198 different countries. At the Christmas time Santa can get about 32 000 letters/day. Top 7 countries are 1.China, 2.Italy, 3.Poland, 4.United Kingdom, 5.Finland, 6.Japan, 7.Russia. Christmas 2014 Santa received around 500 000 letters."-quotes Santa's Grand Post Office bulletin board.<br />
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Letters sent to Santa are divided into piles according to the country of the origin.<br />
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Some letters end up framed to the wall, like this one:<br />
"To Santa!<br />
It would be fun if you'd read this. I wish that I would become a hero of the nature, I would rescue the nature, and it would be wonderful if the globe would not be destroyed and if there would not be any disasters. I want to switch into using water power, and I hope the others would also save the nature and recycle. I grow a grapefruit tree and it's now about 20 centimeters tall. When it's big, I am going to send it to developing countries. Please sent them rain cloud, that would be the best wish come true. As a gift to myself I'm wishing for a lava-lamp, hopefully ecological.<br />
With love, Sini<br />
(an elephant would be nice...♡)"<br />
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My wish list was not that thoughful ... But it got thumbs up!<br />
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If you didn't write to Santa, yet, here's the contact information:<br />
<span style="color: red; font-size: large;">JOULUPUKKI / SANTA CLAUS</span><br />
<span style="color: red; font-size: large;">home:</span><br />
<span style="color: red; font-size: large;">99999 Korvatunturi</span><br />
<span style="color: red; font-size: large;">Finland</span><br />
<span style="color: red; font-size: large;"><br /></span>
<span style="color: red; font-size: large;">office:</span><br />
<span style="color: red; font-size: large;">Joulupukin Pääposti</span><br />
<span style="color: red; font-size: large;">Pajakylä </span><span style="color: red; font-size: large;">96930 Napapiiri</span><br />
<span style="color: red; font-size: large;">Finland</span><br />
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<span style="color: red; font-size: large;"><a href="http://joulupukki.fi/">joulupukki.fi</a></span><br />
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<br />minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-42757376124615323492015-11-03T11:17:00.001+02:002015-11-10T19:54:17.561+02:00"DECORATING WITH LIGHT"<div class="separator" style="clear: both; text-align: center;">
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There is a new baby in the Northern skies; Finnair's newborn A350. The brand new eco-smart Airbus A350 is now flying routes within Finland and nearby European destinations. In the end of this month this babe starts flying to Asia, too. Finnair is the first European airline to receive the new generation Extra Wide Body aircraft.<br />
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Ordinary Finns like to decorate with light. In summer with the endless daylight, and in winter, with candle light. Interior <a href="http://dsign.fi/">design house Vertti Kivi & Co</a> used the same idea while creating the innovative cabin mood lighting system.<br />
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<tr><td class="tr-caption" style="text-align: center;">"Blue sky"</td></tr>
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Finnair brings the skies into the plane; during boarding the cabin is decorated with cloudy blue sky.... And it's not just for the eyes, but for all senses. The pure air filtration system changes cabin air every two to three minutes!<br />
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In an airplane it's impossible to have a candlelight dinner, (no candles allowed), but a sunset is a very nice substitute! In this plane you don't need to have a window seat to enjoy it.<br />
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<tr><td class="tr-caption" style="text-align: center;">"Economy class bathing in the Northern Lights = Aurora Borealis."</td></tr>
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How often do you wish the flight was a bit longer?!<br />
This was just a sneak peek. Imagine when she starts to fly long-haul, and Michelin star chef <a href="https://gallery.finnair.com/material/3635d43c542e4c698c39a67bbc752e01">Kari Aihinen</a> presents his A350-signature menu on board. Flying is no longer just a transportation, it will be an experience to remember. "Designed in Finland".<br />
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<br />minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-18754790829574582012015-10-25T10:08:00.000+02:002015-10-25T11:50:45.139+02:00"PUMPKIN TIME"<div class="separator" style="clear: both; text-align: center;">
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This time of the year nature dresses up in yellow. It's the season of morning mist and falling leaves.<br />
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It's also the most perfect time to tuck your lunch in a backpack and go hiking in the woods. Everything tastes better outdoors, but a flask of something warming is a must... For example some pumpkin soup... (And it matches the surrounding colors, as well). The wood sorrel oil and the rye croutons are a Finnish twist of an old favorite. Aromatic wood sorrel can be picked until the first snow... But if you cannot find wild wood sorrel, basil leaves will do.<br />
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FINN-STYLE PUMPKIN SOUP<br />
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1 1/2 kg peeled, deseeded and chopped pumpkin (I used sweet Hokkaido pumpkin)<br />
250 g finely chopped onions<br />
1000 ml vegetable (or chicken) stock<br />
100-200 ml double cream (or soy/oat/almond/coconut cream)<br />
sea salt<br />
ground black pepper<br />
ground nutmeg<br />
4 slices wholemeal seeded rye bread<br />
extra virgin olive oil<br />
2 garlic cloves<br />
handful of fresh wood sorrel leaves (or basil leaves)<br />
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Heat 2 tbsp olive oil in a large saucepan, saute finely chopped onions for couple of minutes, until soft, but not colored. Add peeled, deseeded and chopped pumpkin to the pan, and cook until it starts to soften. Pour hot vegetable stock into the pan, and season with salt, pepper and nutmeg. (Taste first, and be careful with the amount of salt.) Let simmer until the pumpkin is very soft. Pour the cream into the pan, bring to boil and puree with a hand blender. (If not as smooth as you wish for, sieve the soup). Taste, and season more, if needed.<br />
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Cut the seeded rye bread slices into small croutons. Smash the garlic cloves with a flat surface of a knife, discard the peel. Heat some oil in a pan, add the garlic and croutons, and fry until they start to turn crisp. <br />
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Use the garlic for the herb oil; combining garlic cloves, wood sorrel leaves and extra virgin olive oil, and running the mixture smooth with a hand blender.<br />
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Reheat the soup, serve scatted with croutons and drizzled with herb oil.<br />
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<br />minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-14565498799520877632015-10-12T08:00:00.000+03:002015-10-12T13:37:08.176+03:00"EXTRA SWEET"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSyYGblOfbYDheBeeAZE5KfDMxHZedgJAX4hi1ewm48PIEDQ-cPtSsTjQ1-lO5gcotsT33iqba5xp-xQBxykRwKrWgevxOULzoDNflWMuFBlsHMBg19nNSlC4fZm5wGPADXy3gVzWH9XI/s1600/12053370_892197187522870_2028526797_n+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSyYGblOfbYDheBeeAZE5KfDMxHZedgJAX4hi1ewm48PIEDQ-cPtSsTjQ1-lO5gcotsT33iqba5xp-xQBxykRwKrWgevxOULzoDNflWMuFBlsHMBg19nNSlC4fZm5wGPADXy3gVzWH9XI/s640/12053370_892197187522870_2028526797_n+%25282%2529.jpg" width="478" /></a></div>
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AAAWWWWW!!! This must be the sweetest breakfast story in a long time!<br />
Not the kind of sweet that makes your mouth water, but the kind that brings tears to your eyes. It's all about first love, and a love story drawn on the wraps of chewing gum (a brand that I've never even heard before) and the commercial that was directed by a Finn! Well done <a href="http://peteriski.com/">PETE RISKI</a> , the whole Finland is so proud of you (with weepy eyes)!<br />
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So; anyone interested flavoring your breakfast with some romance, check this out!<br />
<a href="https://twitter.com/ExtraGum/status/651860212438044672">https://twitter.com/ExtraGum/status/651860212438044672</a>minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-82669876315688963422015-09-29T12:36:00.000+03:002015-10-12T11:54:40.794+03:00"THE MOON & THE APPLES"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUQ0QoswPJs7FjgLkxyrf88z9CyJL3k_KLGSIQhS43-IpI-MxL2ZVgfXwk1spSWNlYM_WlgJIMAbst_cC8lgWEMHe2KCpUVR12GRkLFJ-9BY_E7f2hyphenhyphenyH6Si8x4DzrifvvuHa3CGR1HOj/s1600/IMG_6287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUQ0QoswPJs7FjgLkxyrf88z9CyJL3k_KLGSIQhS43-IpI-MxL2ZVgfXwk1spSWNlYM_WlgJIMAbst_cC8lgWEMHe2KCpUVR12GRkLFJ-9BY_E7f2hyphenhyphenyH6Si8x4DzrifvvuHa3CGR1HOj/s400/IMG_6287.jpg" width="400" /></a></div>
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I was ready, but the <strike>SUPER MOON</strike> didn't show up in my neighborhood... So I had to settle for the next best red&round-experience that never lets you down; the autumn apples.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-MT2GPIkhWwwPO9OOuU6qUcJctxRgu3gk5id1C4fVCrvMJXQa3rwYVoVu_2rC6m4IbzoDbiTwykrK3WsDE_3wkfiV8iJp5Lw9R9uzV-VrLxdH0WmyCR4AyDUMT5BvohBVuGqRHD4pdm5/s1600/IMG_0156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-MT2GPIkhWwwPO9OOuU6qUcJctxRgu3gk5id1C4fVCrvMJXQa3rwYVoVu_2rC6m4IbzoDbiTwykrK3WsDE_3wkfiV8iJp5Lw9R9uzV-VrLxdH0WmyCR4AyDUMT5BvohBVuGqRHD4pdm5/s640/IMG_0156.jpg" width="480" /></a></div>
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BUT, I was ready to go out and see the supermoon eclipse at 5 am, wearing mittens and a wool hat (it's already cold at nights), two cameras ready in my backpack. And I was not alone, I met families with small kids, teenagers, joggers, dog walkers, bikers... some waited in a parked car on the roadside next to a field, for the historical event... But all we got was a cloudy sky and some rabbits jumping in the darkness. Not even red clouds... just clouds...and lots of them! Next day I finally saw the red moon, in the pictures, from all over the world... Even from Rovaniemi (northern Finland), where they frequently get to enjoy the northern lights, too, NOT FARE!?!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9AqOnzrAzgw6WQn88JryG4SLWNsqzehPEOTO8HsbeK1r5Tg7iFE7KVDmzLp6DEyGnemxX42wjZSMQ6So29xRmlawIu5VfoBTKOyldCdQFdESDEuKCQ_GzlOB-smNCJ0M5vPyY7bz5cHU/s1600/IMG_0135.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9AqOnzrAzgw6WQn88JryG4SLWNsqzehPEOTO8HsbeK1r5Tg7iFE7KVDmzLp6DEyGnemxX42wjZSMQ6So29xRmlawIu5VfoBTKOyldCdQFdESDEuKCQ_GzlOB-smNCJ0M5vPyY7bz5cHU/s640/IMG_0135.jpg" width="448" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"GOT U! (the night after, sorry folks- no blush-tone)."</td></tr>
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And the night after (=today), I slept the curtains open, just to show the moon that I have already forgotten it even exists (what a terrible revenge?!)... And the moon shined bright all night long, just laughing at me! Even in the morning, when I got up and took a look outside, the moon was still there, dancing with the sun. What a character!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgau9wN_9hDCN_S7g92LD8juE1lO7Ep8MmYuwo2DUV21CiGGFXxIktzWt2unch2a-qkSK0cNgKUeQI_FMDNIcWHHaRlcwLVly7CDRvjRHVEwR8vXUWJYxf7DYtQ6myDYBs10ja0a2IMBGOO/s1600/IMG_0154.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgau9wN_9hDCN_S7g92LD8juE1lO7Ep8MmYuwo2DUV21CiGGFXxIktzWt2unch2a-qkSK0cNgKUeQI_FMDNIcWHHaRlcwLVly7CDRvjRHVEwR8vXUWJYxf7DYtQ6myDYBs10ja0a2IMBGOO/s640/IMG_0154.jpg" width="438" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"IMAGINE, IF THIS WAS THE CASE THE DAY BEFORE!!!"</td></tr>
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So, instead of the bloody-supermoon post, I'm now introducing the Autumn apple pie to you:<br />
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SUPER-APPLEPIE<br />
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pastry:<br />
200 g almondflour<br />
200 g butter <br />
1 egg<br />
2 egg yolks<br />
200 g sugar<br />
200 g all purpose flour<br />
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filling:<br />
1 kg ruddy apples<br />
2 dl sugar (or according to your taste and the sweetness of the apples)<br />
2 dl water<br />
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Blend the pastry- ingredients together to a smooth mixture. Let rest in refrigerator for 30 minutes. Peal, core and halve the apples. Bring apples water and sugar to boil and cook on a low heat until apples are soft (mashy).<br />
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Roll out the pastry between 2 sheets of baking paper until about 4 mm thick. Place the pastry in a tart tin, spread the apple filling in top, and decorate with the rest of the pastry.<br />
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Bake for 20-30 minutes in a 200℃ oven, until the pastry edges are golden brown. Serve with vanilla sauce or a scoop of vanilla ice cream.<br />
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______________________________ <br />
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<br />minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-64977839622852590202015-08-29T11:40:00.000+03:002015-08-30T09:39:26.901+03:00GREAT MAN - TINY KITCHEN<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8HDD9-HdepFGdFJdYY0ljxzoItVMw_fAzqrDt7vCLfl7gfsYGMGNDqjD4FX15KXomB4BDMLW_dzaMjmtGYs4NgtmMzVOGvL55GjxXvQaOGRIRC6xoy92s-u2Pjsx7aX9zB2pfA-RjszZ/s1600/IMG_5691.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw8HDD9-HdepFGdFJdYY0ljxzoItVMw_fAzqrDt7vCLfl7gfsYGMGNDqjD4FX15KXomB4BDMLW_dzaMjmtGYs4NgtmMzVOGvL55GjxXvQaOGRIRC6xoy92s-u2Pjsx7aX9zB2pfA-RjszZ/s640/IMG_5691.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"THIS IS WHERE ALVAR AALTO'S FAMILY GATHERED TOGETHER FOR A DINNER "</td></tr>
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Alvar Aalto (1898-1976) is our national "style-hero"; architect, designer, sculptor, painter... He represents Finnish functional architecture, minimalistic style and timeless design. He was, and still is, one of the most acknowledged Finns.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpMKD1bLhdTxNdr04PzDYFib-cF3aUHjJ_gFx4wl3Crm17vA90cnQSfeJyJLIEKMnixd3TSSejDXopOWA05nNZXuCoaGmlxRwEaMRmMywlzs_lhgcZ0u_cZehtB9IfNZrjf18ukwUN4iG/s1600/IMG_5720.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpMKD1bLhdTxNdr04PzDYFib-cF3aUHjJ_gFx4wl3Crm17vA90cnQSfeJyJLIEKMnixd3TSSejDXopOWA05nNZXuCoaGmlxRwEaMRmMywlzs_lhgcZ0u_cZehtB9IfNZrjf18ukwUN4iG/s640/IMG_5720.jpg" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"THE ICONIC THREE-LEGGED STACKING STOOL 60"</td></tr>
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The tree-legged stacking stool was designed in 1933 and the unique Aalto Vase in 1936. Both of them are iconic pieces of Finnish design. A lot was created during those years... The construction of Villa Aalto was also finished in 1936. It was designed to function as a private family home as well as designer's atelier.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEKxjU1SipIMuf0IFPrwzDAVnYtnnCQlhyj-JxW0uABgTiW0X9ch13yyhqBUiV5hRZfMAErXm0Bk7UxDK3Q46TxbKaQyy8mbu15KRuro_u_yCPaDYYgKKeCpgyBvSJFlTZvLKb4NgoVK6/s1600/aa+talo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEKxjU1SipIMuf0IFPrwzDAVnYtnnCQlhyj-JxW0uABgTiW0X9ch13yyhqBUiV5hRZfMAErXm0Bk7UxDK3Q46TxbKaQyy8mbu15KRuro_u_yCPaDYYgKKeCpgyBvSJFlTZvLKb4NgoVK6/s400/aa+talo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"THE CONSTRUCTION OF VILLA AALTO WAS FINISHED AT 1936"</td></tr>
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Still so fashionable; modern and minimalistic <a href="https://en.wikipedia.org/wiki/Villa_Aalto">VILLA AALTO</a> was looking quite different from the other houses in the neighborhood, and bypassers were calling the building with nickname "hen house". Little did they know that these architects were way ahead of their time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6BGKrFZhai-HmnXXOmzutqCuySwrBT0JWuPBaBjxiPtcb5ifYeTDtIFqR4dounYjjwt_9EhrchKxWI-PM74lz6futMztond3YbYrq5wEi4Ul4wdg9AliKlVVHd5GALxNrJmoXJyWOXJ0/s1600/IMG_5693.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6BGKrFZhai-HmnXXOmzutqCuySwrBT0JWuPBaBjxiPtcb5ifYeTDtIFqR4dounYjjwt_9EhrchKxWI-PM74lz6futMztond3YbYrq5wEi4Ul4wdg9AliKlVVHd5GALxNrJmoXJyWOXJ0/s400/IMG_5693.jpg" width="400" /></a></div>
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The home was furnished mostly with Alvar Aalto's own designs... Cozy, and intimate building... But the most interesting room for me is, always, the KITCHEN.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjkX0-IK4OT4jQutCG9Hx2I-H6DKX5to7kw1DDvjr4DavFs-HKU9cU5X_iFr9XGr8s7mfONNttQ4DACJhkMCl8SFpYRPjDbfn3HYjlVPqE4gby3U37k8fxWeAqoMGwRHnTqeu4HjK3_pb/s1600/aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjkX0-IK4OT4jQutCG9Hx2I-H6DKX5to7kw1DDvjr4DavFs-HKU9cU5X_iFr9XGr8s7mfONNttQ4DACJhkMCl8SFpYRPjDbfn3HYjlVPqE4gby3U37k8fxWeAqoMGwRHnTqeu4HjK3_pb/s640/aa.jpg" width="400" /></a></div>
The kitchen was a bit of a disappointment... Both Alvar and his wife Aino worked as architects and designers, and probably spent very little time in the kitchen. It was the nanny's modest kingdom...<br />
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But imagine, if instead of the sketching tables, the corner-kitchen was placed under the atelier windows! The Alvar Aalto- dream kitchen!!!<br />
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***PS. The impressive house CAN BE RENTED for private meetings and dinner parties.***minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-37341556357718095722015-08-11T11:07:00.001+03:002015-08-11T11:27:59.745+03:00ISOKYRÖ- NEW PIN IN THE WORLD MAP<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQj_Wl1xw1BJXDIlQNZOYl1ytoHNv89akqhdgHtHZpU-vANSjdjxpij5SXfpMJLL0JiAkEMSHQ1Y65JpvixyDzpwn9i4LVdmRtpCf7VYbE6P5dqkIuS064WdlGH2VjBtTbtVvky54kOaU/s1600/DSC_0289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQj_Wl1xw1BJXDIlQNZOYl1ytoHNv89akqhdgHtHZpU-vANSjdjxpij5SXfpMJLL0JiAkEMSHQ1Y65JpvixyDzpwn9i4LVdmRtpCf7VYbE6P5dqkIuS064WdlGH2VjBtTbtVvky54kOaU/s640/DSC_0289.jpg" width="428" /></a></div>
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You can now mark <a href="http://www.isokyro.fi/?id=2&lang=fi">ISOKYRÖ</a> into your must visit places- map.<br />
That's where five young men make the world's best Gin... with "IN RYE WE TRUST"-spirit.<br />
One night, May 2012, these guys decided, in SAUNA, (that's where the best ideas usually get started), to give it a try to start making rye whiskey. Then they got an idea to distill rye gin. Not just any gin, but the world's best rye gin. Sounds kind of insane, but this July the "Adventurous Rye Rye Gentlemen" did reach their goal. <a href="http://www.kyrodistillery.com/">Kyrö Distillery Company</a> won the International Wine and Spirits competition (IWSC) Gin and Tonic Trophy. Now the whole Finland is nuts about Isokyrö Gin. (Even the ones, who usually drink only white, red, sparkling or rosé!)<br />
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The world winning Napue Gin is named after the Finnish village of Napue, and it's <a href="https://en.wikipedia.org/wiki/Battle_of_storkyro">battle</a> that dates back to 1714. The Napue Gin uses rye grain and Finnish botanicals, such as birch leaves, meadowsweet, sea-buckhorn and cranberry. The down-to-earth world champions count on honest Finnish ideology and explain their principals in one interview "We don't put gold nuggets into the bottle, because they don't bring anything to the taste. Everything has to have a meaning."<br />
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THE WORLD WINNING RECIPE :<br />
<a href="https://www.facebook.com/kyrodistillery?fref=ts">The Rye Rye world champions </a> advice always to use class full of ice, so that the cubes don't melt too fast making the drink watery. The amount of gin should be standard 4 cl, always measured, and the best tonic is the Fewer Tree Indian Tonic. So; a class full of ice, 4 centiliters of Napue, then the rest of the class full with Fewer Tree, plus one freshly cut rosemary stick and couple of cranberries (preferably from Kuhmo).<br />
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-27441803242015989362015-08-09T14:38:00.003+03:002015-08-10T09:37:12.995+03:00HEN HOUSE IN THE GARDEN <div class="separator" style="clear: both; text-align: center;">
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It's becoming more and more popular in Finland to raise chickens in your own garden. You just need a small cottage (for hens to sleep in and to lay their eggs), and a yard to wander around (for finding natural snacks). Some say that even a balcony of a apartment house would do, but that's rather a humorous image and I doubt any neighbor would like to hear cackle next door.<br />
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The advantage of your own "garden hen farm" is that you know how your flock live and what they eat. Brown chickens lay brown eggs, with the deepest yellow yolk you have ever seen! The commercial mass production of eggs and poor living conditions of the chicken make it easy to appreciate the eggs of your own garden.<br />
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You don't necessarily need a rooster to lead the hen community, but chickens seem to like a handsome cock. Plus, you'll get eggs that can, in 21 days, be incubated to new little chicks. Cocks are natural alarm clocks, as well... So... Before buying a rooster, you'll first need to negotiate with neighbors.<br />
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In the end of the summer garden farms close down. It's time to return the rented chickens to the owner, or sell your hens to a real farm. Some "summer farmers" make a harvest party, and all their chickens end up in a casserole. Usually home farms are occupied only during summer months... But some families cannot give up their pet- chickens in the end of the summer and make the hen-cottage winter proof. The electric radiator (up left, on the wall) keeps the temperature steady even if it's freezing outside.<br />
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Garden chickens give modern city slickers a sympathetic glimpse of an old fashioned country life.<br />
That must be the secret of their popularity.<br />
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<br />minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0tag:blogger.com,1999:blog-7209519239146216255.post-73434750189246656342015-08-05T15:40:00.001+03:002015-08-10T09:38:30.988+03:00"VERY BERRY" <div dir="ltr" style="text-align: left;" trbidi="on">
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This is the time of the year you see Finns crawling in the nature. If you only go to the forest once a year, this is it. The hummocks are covered with blueberries; dark blue dots all over. Finns pick lots of berries, and earn some extra money by selling them at the markets for those who do not have time or energy to pick the berries themselves. Yet, 90% of the harvest rotten every year in the forest. Planeloads of berry pickers arrive all the way from Thailand to secure the harvest will not be left unpicked.<br />
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This summer my retired mom has picked 145 liters of blueberries, so far. When the autumn rain starts, she finances herself a ☀︎holiday with the berry-money.<br />
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<tr><td class="tr-caption" style="text-align: center;">"Mom, the blueberry-queen"</td></tr>
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Me? Well, long way to go. My saldo is only 3 liters, and it took forever to pick even that. The "professionals" use picking tool, but amateurs, like me, pick the blue delicacy one by one.<br />
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In my childhood, I learned to enjoy the woods, wonder around and pick berries... just enough to have a sweet snack.<br />
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<tr><td class="tr-caption" style="text-align: center;">"ME, COUPLE OF YEARS AGO (blue eyes & blue teeth)."</td></tr>
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Strawberries are cultivated, but farmers offer better prices for those willing to pick the red delicacy themselves... So, again you'll see Finns crawling along the endless (that's how it feels when you start from one end of the line) strawberry fields.<br />
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We have a saying in Finland "muu maa mustikka, oma maa mansikka" = "other country blueberry, own country strawberry". That tells how much Finns love strawberries. There's nothing better than homemade strawberry jam, or juice, or a cake...<br />
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minnahttp://www.blogger.com/profile/00136478829043307550noreply@blogger.com0