9- Looking for some excitement, then Try Grona Lund amusement park.
10- Enjoy the beauty of Stockholm. Take it easy and be Happy.
1- Do not forget your Id card when you want to buy alcohol.
2- Do not take black (unregistered ) Taxi. it is not safe.
3- Do not waste your time on shopping. Stockholm is more beautiful than that.
4- Do not expect to buy cheaper from Ikea in Sweden. It is a myth.
5- Do not visit Fjäderholmarna island unless you have lots of money to spend.
6- The only Casino in Stockholm is not worth a try!
7- Do not pee in public. there is always a toilet nearby but do not forget your pee money (10 swedish korons ) , Nothing is free.
8- Do not run after bus or train from SL (Stockholm Public Transport). There will be another one in just a few minutes. Take it easy. As mentioned before, you can also take local boat service like Djurgarden ferry which "depart for Djurgården from Slussen; they are a classic feature of life in Stockholm and they carry city slickers and tourists to Skansen, Waldemarsudde or the Rosendal gardens."
9- We do not smoke indoor in Sweden. including while standing in bus stop.
10- Avoid drunk people. Stockholm and Sweden is mostly safe but there is no harm to avoid drunk people or dark areas during the night.
(we used Salted Bourbon for an extra pinch of savory flavor)
For the Cakes:
2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g.) unsalted butter
3 tbsp. (30 g.) all purpose flour
1/4 tsp. salt
1/3 cup (65 g.) granulated sugar
For the ramekins: 2 tbsp. softened butter and 2 tbsp. cocoa powder
Optional: whipped cream or vanilla ice cream, to accompany
Butter four, 8-oz ramekins and dust with the cocoa powder, shaking out any excess. In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.
Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).
Ten minutes before you're ready to bake the cakes, preheat your oven to 350 F. Spoon a heaped teaspoon of the cooled goat's milk caramel into the center of each ramekin and push it down gently into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates, or enjoy straight from the dish! Serve immediately with whipped cream or vanilla ice cream and enjoy.
You might get extra points, love, attention from your Valentine if you try your hand at it.
(* This is not a sponsored post, Recipe and photos courtesy of Fat Toad Farm)
"Sometimes, you know, when you really don’t want to forget something, you write it down on the back of a piece of paper or something, right? That can be really useful! [Laughs]
It sounds a bit over the top, but that thing you wrote down can be even more valuable than a wad of money even. The seed of an idea. But if you just keep writing things down on the back of bits of paper, they get lost."
Shigesato Itoi also tells PingMag that he started designing first Hobonichi planner that the perfect size would be that of a Japanese bunko-bon paperback but he could find none that size.
Located at 256, Fifth Avenue, it is brought to Brooklyn by franchise owners Jonathan Young, a longtime Brooklyn resident, and Bruce Fox.
"There will be a light fare menu for several weeks with a raw bar featuring oysters and clams on the half shell, New England clam chowder and appetizers including: shrimp cocktail, oyster shooters, smoked salmon, fried oysters, fried calamari, popcorn shrimp, fried clams, mussels, crab cake, fish tacos, caesar salad, caesar salad with shrimp or crabmeat. Sandwiches will include oyster po boy, lobster roll, fried clam sandwich, and crab cake sandwich, all served with French fries and coleslaw.
The menu will ultimately include traditional oyster bar core recipes such as classic pan roasts, stews and chowders, with a focus on shellfish: from oysters and clams to lobster, crab and shrimp. Sixteen varieties of oysters - 8 from both the east and west coasts - will be on the menu. In addition, pasta seafood specials will be served daily. The accent will also be on local produce from area farmers’ markets."
I rarely drink cocktails yet went for the Berlin Snowflake.
While enjoying a plate of duck, fresh carrots, brussels sprouts and string beans served buffet style, we were given an update on upcoming celebrations of the 25th anniversary of the fall of the Berlin wall in 2014.
One of the main highlights around the official November 9 date:
"Along the former course of the Berlin Wall a new temporary Berlin Wall will be built with thousands of white balloons. It is going to run right through the city centre and it will be illuminated. If the weather is good enough this wall can even be seen from outer space. Visitors to Berlin have many choices to experience the history of the wall and what it meant to the city and the people of Berlin. These include a GPS-guided walking tour on the trail of the Berlin Wall, guided or self-guided bicycle tours on the Wall path, visits to underground Berlin, former watch towers, Wall memorials, The GDR Museum, or a drive into the East of the city in an original GDR Trabant car."
We also learned that Berlin is home to more than 160 museums and 6 symphony orchestras.
Because of its relative affordability, the city is now also home to thousands of artists and creative types.
Guests at the party could choose from a selection of cookie hearts with a message. I had to pick the one above even though i am not on my way to Berlin anytime soon. Wish I had a chance to visit its Weinachtsmarkt...
When your plates remind you of vacations in Basque region, Paris, Biarritz or short trips there, might be perfect gift for friends who lived there or more prosaically are a nice prop to add theater to your dessert, you have a winner.
These travel themed plates (14 Euros a piece) and others (Surf, Escarpins, etc) are Beatrice Pene creations at Assiettes et Compagnie in France.