NTNU campus photowalk

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The NTNU or Norwegian University of Science and Technology is located in Trondheim and is the alma mater of most of my Norwegian friends. The campus area is very nice, with lots of parky green areas and beautiful old buildings. Some of the newer architecture is pretty cool too! 🙂

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NTNU eli Norjan teknis-tieteellinen yliopisto sijaitsee Trondheimissa, ja suurin osa norjalaisista kavereistani opiskeli (tai opiskelee) siellĂ€. Kampusalue on aika kiva puistomaisine viheralueineen ja vanhoine rakennuksineen. Osa uudemmistakin on aika hienoja! 🙂

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Trondheim memories

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Trondheim has been a home away from home to me, but now my boyfriend is moving to Ålesund for an unknown amount of time. I’m happy for the new opportunities (scuba is amazing over there!), but also sort of wistful. Trondheim is a beautiful city and a big hub of our norwegian friends! Of course, Ålesund is supposed to be very pretty as well, the friends will still be here, and it’s not long until the next visit in september! 🙂

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Trondheim on ollut mulle toinen koti, mutta nyt poikaystĂ€vĂ€ni muuttaa Ålesundiin mÀÀrittĂ€mĂ€ttömĂ€ksi ajaksi. Tietysti olen onnellinen uusista mahdollisuuksista (sukeltaminen on huippua siellĂ€!), mutta myös vĂ€hĂ€n kaihoisa. Trondheim on kaunis kaupunki ja koti isolle osalle norjalaisista kavereistamme. No, Ålesundikin kuuluu olevan tosi nĂ€tti, kaverit asuvat tietysti edelleen tÀÀllĂ€, eikĂ€ seuraavaan visiittiinkÀÀn ole pitkĂ€ aika, se kun on syyskuussa! 🙂

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Florence flask

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I can’t believe my lab glass hunting luck lately! This fantastic Florence flask is a whopping 10 liters! The life-size brass pineapple gives a size reference. I’m so friggin’ elated! 😀

I think I’ll just place it on the floor as is, or maybe with an occasional flower. Come fall, I might even put xmas lights in it…

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En voi uskoa onneani! 10-litrainen Florence -labrapullo sopii aiemmin löytĂ€mieni jatkoksi. Valtava! Aidonkokoinen messinkiananas antaa osviittaa koosta. Olen jĂ€rjettömĂ€n onnellinen! 😀

Luulen ettĂ€ pullo pÀÀsee istuksimaan lattialle sellaisenaan, tai saa se silloin tĂ€llöin ehkĂ€ kukan kaverikseen. SyksymmĂ€llĂ€ saatan innostua pistĂ€mÀÀn jouluvaloja sen sisÀÀn…

TV dinner

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There was talk of a spaghetti with meatballs and marinara sauce, but after making the meatballs and chopping the vegetables we just felt like snacking. So the dinner became feta-meatballs, tortilla chips, pico de gallo and sour cream. Yummy! 🙂

I used this recipe for the pico de gallo:

4 tomatoes

2 shallots (or 1 onion)

1 big handful of cilantro

1 red chili

0,5-1 lime’s juice

black pepper, salt

Cut tomatoes in half and remove seeds with a spoon (they can be spared to be used in a sauce later or go to trash). Then cut the tomatoes into thin strips and those into squares. Chop onions and chili into small pieces. The cilantro can be left more coarse. Mix all the vegetables, add lime juice and black pepper to taste. Let the mix sit in the fridge for a while. Add a pinch of salt and mix just before serving.

This makes a nice base for a guacamole too, I just halve the amounts and mix in a few mashed avokados (about 3 avokados to 2 tomatoes or so), adding lime juice if needed!

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Oli puhetta spagetista lihapullilla ja marinarakastikkeella, mutta lihapullien teon ja kasvisten leikkuun jĂ€lkeen olikin enempi napostelufiilis. SiispĂ€ illan ateriaksi muodostui fetalihapullat, tortillasipsit, pico de gallo ja ranskankerma. Namia oli! 🙂

KÀytin pico de gallolle tÀtÀ reseptiÀ:

4 tomaattia

2 salottisipulia (tai 1 sipuli)

1 iso kourallinen korianteria

1 punainen chili

0,5-1 limen mehua

mustapippuria, suolaa

Leikkaa tomaatit puoliksi ja poista siemenet lusikalla (ne voi sÀÀstÀÀ vaikka kastikkeeseen tai sitten heittÀÀ pois). Leikkaa sitten puolikkaat ohuiksi viipaleiksi ja ne kuutioiksi. Silppua sipulit ja chili pieniksi. Korianterin voi jÀttÀÀ karkeammaksi. Sekoita kasvikset ja lisÀÀ limen mehua ja mustapippuria maun mukaan. Anna vetÀytyÀ jÀÀkaapissa hetki ja lisÀÀ ripaus suolaa ennen tarjoilua.

TÀstÀ tulee kiva pohja guacamolellekin, puolitan vain mÀÀrÀt ja lisÀÀn muutaman muusatun avokadon (3 avokadoa 2 tomaatille) ja sopivasti limen mehua!

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Taking delicious food photos is challenging! I obviously need to practice more… 🙂

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Herkullisen nĂ€köisten ruokakuvien otto on hankalaa! Meiksi tarvii selkeĂ€sti enemmĂ€n harjoitusta… 🙂

Mushroom + pine nut risotto

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Mmmm, I love a good risotto! But they’re really, really hard to present in any appetizing way (meaning I couldn’t find one fast, being hungry and all that), so here’s a shot of the table setting instead! 🙂

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Mmmm, kuinka tykkÀÀnkÀÀn risotosta! Mutta koska niitĂ€ on tosi, tosi hankala kuvata mitenkÀÀn ruokahalua herĂ€ttĂ€vĂ€sti (eli siis en keksinyt nopeasti miten asetella se lautaselle nĂ€tisti, kun oltiin nĂ€lkĂ€isiĂ€), joten tĂ€ssĂ€ kuva pöydĂ€stĂ€ sen sijaan! 🙂

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I use almost invariably Jamie Oliver’s Basic Risotto recipe, because that’s just tried and true by now. 🙂 It has celery, which tastes way different when cooked than fresh. I like fresh celery (Bloody Mary, anyone?), but I know some people really don’t. Even those people have been known to like this risotto, though!

Last night I used too much celery, because I didn’t find an onion and figured I’d just ad celery instead. Yes, we had shallot’s, and no, I didn’t see them, maybe they were too close or something. 🙂 Oh well. Lesson learned: don’t increase the amount of celery in the recipe if you’re gonna use something mild flavored like mushrooms in the risotto. The result will still taste good, but the acidity in the celery totally overpowers the mushrooms.

The basic recipe tells you to stir the rice, “massaging” the stock in. You need to keep stirring a lot, because that’s what the “massaging the rice” means. If you disregard stirring, you’ll save your arm muscles but end up with cooked rice and vegetables instead of a creamy, lovely risotto. 🙂 Once the rice is just about cooked, you take it off the heat, add parmigiano and butter and whatever you decided to have in the risotto (mushrooms and pine nuts, in my instance) and let it sit for 5 or so. Om nom nom!

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Jamie Oliverin Basic Risotto -resepti on parhautta. SiinĂ€ on varsiselleriĂ€, joka maistuu kypsennettynĂ€ ihan erilaiselta kuin raakana. TykkÀÀn raa’asta selleristĂ€ (Bloody Mary, anyone?), mutta tiedĂ€n ettĂ€ monet ihmiset ei. Tosin osa heistĂ€kin, joille raaka selleri on kauhistus, on tykĂ€nneet tĂ€stĂ€ risotosta!

Eilen laitoin liikaa selleriÀ, koska en löytÀnyt sipulia ja aattelin ettÀ sen voi korvata reilulla annoksella selleriÀ. No ei voi, jos haluaa kÀyttÀÀ risotossa jotain pehmeÀn makuista kuten sieniÀ. Sellerin hapokkuus peittÀÀ sienten maun aika totaalisesti. Ei siitÀ risotosta silti pahaa tule, mutta sienten maku hÀviÀÀ.

Perusresepti kehottaa sekoittamaan riisiĂ€, “hieroen” liemi riisiin. Sekoita, sekoita, sitĂ€ se tarkoittaa. Jos et sekoita, kĂ€silihakset kiittÀÀ, mutta sitten tuloksena on keitettyĂ€ riisiĂ€ ja kasviksia kermaisen risotto-ihanuuden sijaan. Kun riisi on ihan melkein valmista, ota lĂ€mpö pois ja lisÀÀ parmesaani ja voi, sekĂ€ valitsemasi lisukkeet (tĂ€ssĂ€ tapauksessa sienet ja pinjansiemenet). Anna levĂ€tĂ€ kannen alla viitisen minuuttia. Om-nom-nom!

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Slice fresh mushrooms and heat up a pan with butter (plus bacon fat, as it happened). Once the pan is hot, fry mushrooms on both sides. The result is best if you only have one layer of shrooms on the pan at a time. 🙂 Add salt and pepper and let them wait for the risotto. These work nicely in a salad or soup or something as well!

Pine nuts are roasted on a dry pan, and are done when they’re just about golden or light brown, otherwise they burn and taste bad. They’re really, really hot just off the pan, by the way. Just sayin’. 🙂

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Viipaloi sienet ja lÀmmitÀ paistinpannu kuumaksi. KÀytÀ voita tai, kuten tÀssÀ tapauksessa, pekoninrasvaa. Kun pannu on kuuma, lisÀÀ sienet ja paista molemmat puolet. Kerros sieniÀ kerrallaan, muuten niistÀ tulee pehmeitÀ paistetun sijaan. LisÀÀ suolaa ja pippuria ja anna sienten odottaa kunnes risotto on valmista. NÀmÀ kÀy ihanasti lisukkeeksi myös salaateissa tai keitoissa tms!

Pinjansiemenet paahdetaan kuivalla pannulla. Paahda vaan siihen asti ettĂ€ siemenet alkaa olla kultaisia tai kevyen ruskeita, ettei ne pala ja ala maistua pahalta. Ja ne on sitten tosi kuumia pannulta tullessaan, ihan vaan tiedoksi. 🙂

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The recipe calls for 400 gr of arborio rice. That’s just about 4,5 dl of rice. I checked.

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Reseptin 400 grammaa riisiÀ on 4,5 desiÀ. Tarkistin.

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Did I mention it was really, really difficult to get a decent shot of the meal? It was. We were hungry! Also, risotto looks kinda slimy on the plate. Do a google pic search if you don’t believe me. I think the best photos are those where it’s in a cute bowl, distracting the eye from the sliminess… But as it happened, my hungry boyfriend was giving long eyes to the risotto and… yeah, no more photos! 🙂

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Taisin mainita ettĂ€ risoton kuvaaminen oli tosi, tosi vaikeaa? No, se oli. Oltiin nĂ€lkĂ€isiĂ€! Ja risotto tuppaa nĂ€yttĂ€mÀÀn vĂ€hĂ€n limaiselta lautasella, tsekkaa googlen kuvahausta jos et usko. Parhaissa kuvissa risotto nĂ€yttÀÀ olevan söpössĂ€ kulhossa, ettei silmĂ€ kiinnity limaan… mutta koska nĂ€lkĂ€inen poikaystĂ€vĂ€ tuijotti risottoa haikeasti, pÀÀtin ettĂ€ kuvaaminen sai tĂ€llĂ€ kertaa jÀÀdĂ€! 🙂

To TĂ„rn Bryggeri

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Some of my friends have really gotten into home-brewing here in Trondheim, and lately I’ve had the pleasure to taste some of their creations. Some have been good, some so-and-so, but there’s a learning curve to anything… 🙂

Anyway, they took me to a tasting night at a new local microbrewery, the To TĂ„rn (Two Towers), which is named after the brewery building. It’s literally right off the train tracks in Marienborg, Trondheim, and as you can see, it was packed by the time we got there! 🙂 They have a cosy bar in the brewery and throw tasting nights announced at their Facebook page, when they have brewed enough to sell.

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Kaverit Trondheimissa on innostuneet oluen panemisesta kotona, ja viime aikoina oon saanut maistella yhtĂ€ jos toistakin erÀÀ. Jotkut on olleet hyviĂ€, jotkut niin ja nĂ€in, mutta ainahan uuden oppiminen vie aikansa… 🙂

Joka tapauksessa mentiin heidĂ€n kanssaan paikallisen mikropanimon maistelu-iltaan. Panimo on rakennuksensa mukaan nimetty kahdeksi torniksi, To TĂ„rn. Rakennus on ihan Marienborgin junavarikon vieressĂ€ – ja kuten kuvasta nĂ€kyy, mahduimme tuskin sisÀÀn kun ehdimme paikalle! 🙂 Panimolla on viihtyisĂ€ baari ja he jĂ€rjestĂ€vĂ€t maistelu-iltoja, kun olutta on tarpeeksi myytĂ€vĂ€ksi. Tapahtumista ilmoitetaan Facebookissa.

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First of all, I loved the feel of the space and the branding! 🙂 The building is awesome. One of the towers used to have a water tank for the steam locomotives, and the other a sand storage, for when the tracks are slick with ice. The guys at the brewery renovated it over the past year or so and came up with a place that’s light and airy and yet retains the industrial feel of the building. Nicely done! Of course, I wasn’t prepared to shoot interiors, lacking a wide angle and a tripod… You’ll just have to go take a look for yourself or take my word for it!

The logo is graphic and clean, and although I’m not the biggest fan of some of the colors of the labels, they’re coherent together and descriptive of the beer inside, and I really like the idea! They’ve also etched it on the beer glasses and some glass doors… Yes, look at the little metal band around the foot of the glass! That and the etching bring a nice touch of industrial luxe to the otherwise ordinary glasses!

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Ensiksi ihastuin tilan tuntuun ja brĂ€ndĂ€ykseen! 🙂 Rakennus on tosi hieno. YhdessĂ€ torneista oli aikanaan vesitankki höyryvetureille ja toisessa hiekkavarasto. Hiekkaa laitettiin raiteille jÀÀkeleillĂ€, jotta veturit saatiin liikkeelle. Tyypit remontoivat rakennuksen viime vuoden aikana, ja siitĂ€ tulikin fiini! Valoisa ja ilmava, mutta kuitenkin paikan menneisyys nĂ€kyy yksityiskohdissa ja fiiliksessĂ€. TietystikÀÀn en ottanut kolmijalkaa tai laajakulmalinssiĂ€ mukaan, joten sisĂ€tilojen laajempi kuvaaminen jĂ€i… KĂ€ykÀÀ katsomassa paikan pÀÀllĂ€, jos ette vakuuttuneet! 🙂

Panimon logo on graafinen ja selkeĂ€, ja vaikka en tykkÀÀ kaikista etikettien vĂ€reistĂ€, ne sopivat yhteen ja kuvaavat sisĂ€ltöÀ. TykkÀÀn ideasta tosi paljon! Logo on myös etsattu olutlaseihin sekĂ€ joihinkin lasioviin… Niin, olutlasit! TykkÀÀn hurjasti tosta pienestĂ€ metallilirpakkeesta lasien jaloissa, se ja etsaus tuovat kivasti “industrial luxe” fiilistĂ€ tavislaseihin!

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The guys behind the brewery, John and Christopher (and the head brewer, Borge, who wasn’t there this time), are super nice. They even threw a tour for us! I know it looks like nothing on the pics, but the brewery in the other tower is Tall. It’s built over 3 floors, 2 of which are these steel grids, and I, well, I’m not really comfortable around high places. Standing at the top level was kinda scary, but that had nothing on climbing down… Of course, they had taken a lot of safety precautions like hatches you close after you’ve climbed up, so it’s totally safe to work up there. Still, I’m glad I don’t have to!

Even with the height factored in, it was great to get to see the production side! The guys were especially enthusiastic to see the fancy, new brewing equipment, and I liked the shiny surfaces too… Apparently, it’s “pretty much just like theirs, only bigger”! Oh my, I can see this translating to a bigger home production at their place soon… 🙂

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Panimon tyypit, John ja Christopher (sekĂ€ pÀÀoluenpanija Borge, joka ei ollut paikalla) on tosi mukavia. PÀÀsimme yllĂ€tyskierrokselle panimotiloihin! EihĂ€n se ny miltÀÀn kuvissa nĂ€ytĂ€, mutta tuo toiseen torniin sijoitettu panimo oli Korkea. Se oli rakennettu kolmeen kerrokseen, ja kaks ylintĂ€ lattiaa muodostui terĂ€sristikoista. MĂ€ en oikein tykkÀÀ korkeista paikoista. Siis, ollenkaan. YlimmĂ€ssĂ€ kerroksessa seisoskelukin oli vĂ€hĂ€n pelottavaa, mutta ei kuitenkaan mitÀÀn verrattuna alas kiipeĂ€miseen… Huh! Toki pojat on tehneet paljon turvallisuuden eteen ja mm. tikaskuilun aukot suljetaan luukuilla työskentelyn ajaksi, joten kerroksissa työskentely on ihan turvallista… mutta oon silti hyvin onnellinen, ettei mun tarvitse!

Korkeusfaktori mukaan lukienkin tykkĂ€sin nĂ€hdĂ€ tuotantopuolen! Kaverini olivat erityisen innokkaita nĂ€kemÀÀn uudenkarheat oluenpanolaitteet, ja kiiltĂ€vĂ€t, hienot pinnat vetos muhunkin. Kuulemma vehkeet on “ihan melkein kuin meillĂ€, paitsi isommat”! Voi sentÀÀn, nĂ€en jo sieluni silmin miten tÀÀ visiitti nostaa lĂ€hiaikojen tuotantomÀÀriĂ€ kotonakin… 🙂

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And check out these fixtures! The white, textured wall, copper and steel pipes and the black tube lights… Nice! 🙂

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Mulle parasta viihdettĂ€ oli kuitenkin seinĂ€t ja lisukkeet! Valkoinen, karhea rappaus, kupari- ja terĂ€sputket, mustat tuubivalaisimet… Toimii! 🙂

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On to the tasting! We got different sorts to start with, and I started with the lightest one they offer. Although I like a beer now and then, I’m not really a big fan of the bitter taste in stuff like India Pale Ales, so I figured the Cream Ale might be up my alley. It was good, but my favorite ended up being the Milk Stout. A bit wintery for a summer drink for me, but in the evening glow with the setting sun it fit right in! I hope the guys come up with a wheat beer, since a nice weisse is my usual go-to summer beer!

My companions liked the Belgisk, the Smoke Porter and the Milk Stout the best. I thought the IPA had the best smell, a very floral, nice bouquet… but it was a bit too bitter for my taste. The shot glasses were a nice quirk – you got the yeast from the bottom of the bottle to accompany the beer, so you could taste that as well. Apparently, that has a special taste, that can add character to the beer. Some seemed to like it! For me, I think it would be a learned taste, and I didn’t really appreciate it very much… 🙂

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No pÀÀstiinhÀn sitÀ maistelemaankin! Otimme eri laatuja alkuun, minÀ otin miedointa mitÀ löytyi. Vaikka tykkÀÀnkin oluesta silloin tÀllöin, en ihan ole pÀÀssyt sinuiksi kitkerien oluiden kuten India Pale Alejen kanssa, joten valkkasin Cream Alen. TykkÀsinkin siitÀ, mutta suosikikseni nousi kuitenkin Milk Stout. Se oli mun makuun hieman talvinen kuumaksi kesÀpÀivÀksi, mutta illan hÀmÀrtyessÀ auringon laskettua se sopi kesÀjuomaksikin oikein hyvin! Toivon kuitenkin, ettÀ To TÄrn kehittÀÀ pian vehnÀoluen, sillÀ joku kiva weisse on yleensÀ kesÀsuosikkini!

Kaverini tykkĂ€sivĂ€t eniten Belgisk-, Smoke Porter- ja Milk Stout -oluista. Mun mielestĂ€ IPAlla oli paras tuoksu, ihanan kukkea ja kesĂ€inen, mutta maku oli liian kitkerĂ€ mulle. Shottilasit oli hauska lisĂ€ – saat pullon pohjahiivat oluen kumppaniksi, jotta voit maistaa kumpaakin. Ilmeisesti hiivaisella loppuruikauksella on oma rikas makunsa, joka lisÀÀ luonnetta olueen. Jotkut nĂ€yttivĂ€t tykkÀÀvĂ€n siitĂ€ kovasti! Oma mielipiteeni on, ettĂ€ maku taitaa olla niitĂ€ jotka opitaan ajan kanssa, sillĂ€ itselleni se ei kyllĂ€ oikein kolahtanut. 🙂

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As said, my clear favorite was the Milk Stout. It has a round taste with notes of chocolate and liquorize and just a hint of the sourness of milk (it has milk sugar or lactose in it). It was offered to the King of Norway when he came to visit Trondheim! The label with the fish and a King (of Norway, or maybe Neptune?) celebrates that occasion, and these bottles are from the same batch that the King enjoyed!

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Kuten sanoin, tykkĂ€sin selkeĂ€sti eniten Milk Stoutista. SillĂ€ on pyöreĂ€n pehmeĂ€ maku josta voi maistaa suklaata ja lakritsaa, ja aivan pikkuisen maitomaista hapokkuutta (oluessa on maitosokeria eli laktoosia). Milk Stoutia tarjottiin myös Norjan Kuninkaalle, kun hĂ€n vieraili Trondheimissa! EtiketissĂ€ onkin lohien ja kuninkaan (Norjan vai meren, mene tiedĂ€) kuvat, ja tĂ€mĂ€ kyseinen erĂ€ erikoisetiketillĂ€ on samaa, jota kuningas nautti vierailullaan! 🙂

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As the night went on, out came the specialties! The Rug-IPA is IPA made with rye in the malt. That ended up being the guys’ favorite of the night. The smell was awesome, so floral and fresh, but my taste buds again disagreed slightly with the bitterness. Such a shame, that this was the last bottle of the batch they had – the rest is sold to Munkholmen CafĂ©. Hurry, if you want to taste it! 🙂

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Illan edetessĂ€ saatiin maistaa erikoisuuksiakin! Rug-IPAssa on maltaana kĂ€ytetty osin rukiita, ja se pÀÀtyi kaverieni suosikiksi. Itsekin tykkĂ€sin tuoksusta hurjasti, ihanan kesĂ€inen, kukkainen ja raikas, mutta makunystyrĂ€ni olivat taas vĂ€hĂ€n eri mieltĂ€ kitkeryyden takia. Voi mikĂ€ harmi, ettĂ€ tĂ€mĂ€ oli viimeinen pullo rukiista erÀÀ – loput on myyty Munkholmenin kahvilaravintolalle. KĂ€y ihmeessĂ€ maistamassa, jos satut liikkumaan Trondheimissa! 🙂

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It’s really nice to see such a well-implemented microbrewery. Definitely worth a visit or two! I didn’t know the guys before the tasting, and I wasn’t offered any financial compensation for this review… although in the spirit of a full disclosure, we did get a free tour and a taster of the Rug-IPA. 🙂

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Tosi kiva löytÀÀ nĂ€in hyvin toteutettu mikropanimo. SelkeĂ€sti visiitin tai parin arvoinen paikka! En tuntenut panimon kundeja ennen maistelu-iltaa, enkĂ€ saa rahallista korvausta tĂ€stĂ€ arviosta… mutta tĂ€ydellisen selkeyden nimissĂ€, meille tarjottiin panimokierros ja Rug-IPA-maistiaiset ilman eri korvausta. 🙂

borosilikaattipÀivÀ!

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Ah, the sun is finally out! 🙂 I went for a nice walk around Trondheim and visited some “bruktbutikk” like they call them here. And what did I spy with my little eye in one of them? A “Miranda” cake tray by Heikki Orvola! It was priced considerably lower than I would pay for one in Finland – oh, how I love Trondheim’s bruktbutikks! 😀

The pillowcase and doily under the Miranda are also recent finds, and yes, it would’ve been better to iron them before taking photos. It’s funny how much “more” you see in photos, when your eye is not distracted by the elements outside the photo!

Then I stumbled on a pristine set of Bodum Hot Pot bowls complete with the cork trays for peanuts. Score! And finally, the Erlenmeyer flasks. They’re made of a borosilicate glass (f.e. Pyrex, Duran, Schott) that’s very heat resistant and can be used in cooking! Hmm. The Bodum Hot Pots are also borosilicate. I think I had a theme today! 🙂

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Aurinko paistaa viimeinkin! 🙂 KĂ€vin mukavalla kĂ€velyllĂ€ Trondheimin keskustassa ja kurkkasin lĂ€pi paikalliset kirpparit, eli “bruktbutikkit”. Ja mitĂ€ löysinkÀÀn? Heikki Orvolan Miranda-kakkutarjottimen! Maksoin siitĂ€ aika paljon vĂ€hemmĂ€n kuin olisin maksanut Suomessa. Trondheim on suomalaisen lasin ystĂ€vĂ€lle ihana kirpparikaupunki! 😀

Tyynyliina ja reikĂ€pitsinen alusliina ovat kanssa viimeaikaisia löytöjĂ€. Ne olisi toki voinut silittÀÀ ennen kuvan ottamista… On hassua kuinka paljon enemmĂ€n yksityiskohtia erottaa kuvista, kun silmĂ€ ei harhaudu kaikkeen “ylimÀÀrĂ€iseen” kuvan rajausalueen ulkopuolella!

Seuraavaksi törmĂ€sin priimakuntoiseen Bodumin Hot Pot -settiin pikkurahalla. Löytö! Ja lopuksi nappasin mukaani kaksi Erlenmeyer-pulloa. Ne ovat borosilikaattilasia (esim. Pyrex, Duran tai Schott), joka kestÀÀ kuumuutta hyvin, joten ne sopivat ruuanlaittoon. Itseasiassa myös Bodumit ovat borosilikaattia. Taisi olla pĂ€ivĂ€n teema! 🙂

Loppisfynd

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We’re finally back from our trip to the Finnish and Norwegian Lapland! I thought I’d share some of my coolest finds from the trip instead of the travel photos today!

I have no idea what I’m gonna do with the life-size brass pineapple. I know it’s tacky… but honestly, I think it’s so tacky indeed that it passes right over to awesome! 🙂 The coffee pot is “Teneriffa” by the Swedish Gefle. I’m not sure if it’s useable as a coffee/tea pot, but it sure is pretty!

That birch bark bin is a hit with the harlequin squares, and although I think I haven’t really caught the brass bug full force yet, the fox figure was a must-buy!

The planter with the fanciest greenish-brownish-black glaze is by the Finnish Arabia. At 15 euros, it costed more than my self-imposed 10 euro limit for flea market purchases, but I loved it so much I had to have it! I have a few of the same planter in white and matte brown, but I’ve never seen one with this glaze before. I think it’ll get along fancily with the rest of them! 🙂

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Ollaan vihdoin takas Suomen ja Norjan lapin reissusta! Aattelin matkakuvien sijaan jakaa tÀnÀÀn muutaman kuvan reissun hienoimmista kirpparilöydöistÀ!

Mulla ei ole vielĂ€ hajuakaan mitĂ€ teen tolla messinkisellĂ€ aidonkokoisella ananaksella. Se on kieltĂ€mĂ€ttĂ€ aika mauton. Mutta musta se on oikeasti niin hirvee, ettĂ€ se ampuu suoraan yli mauttomasta ja menee Ă€lyttömĂ€n siistin puolelle! 🙂 Kahvikannu on ruottalaista GefleĂ€, nimeltÀÀn “Teneriffa”. Se ei oo ehkĂ€ kovin kĂ€tevĂ€ kahvi/teekannuna, mutta kaunis se on kumminkin!

Tuohirasian harlekiiniruudut nappaa aika tÀysillÀ, ja vaikka en myönnÀkÀÀn sairastuneeni blogeissa vilisevÀÀn messinkikuumeeseen vielÀ kovin paljon, söpöÀ kettupatsasta ei voinut ohittaa!

VihertĂ€vĂ€n-rusehtavan-mustalla hienoista hienoimmalla lasituksella varustettu kukkaruukku on kotoista Arabiaa. 15 euron hinnallaan se ylitti mun itselleni asettaman 10 euron yksittĂ€isen kirppariostoksen rajan, mutta itselle asetetut sÀÀnnöthĂ€n on tehty rikottaviksi. Rakastuin, nÀÀs! Mulla on muutama valkoinen ja mattaruskea samanmallinen jo ennestÀÀn, mutta en ole koskaan ennen nĂ€hnyt tĂ€mĂ€n vĂ€ristĂ€ yksilöÀ. NĂ€en jo silmissĂ€ni sen istumassa muiden vieressĂ€ ikkunalla… 🙂

Nordkapp

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After visiting Kirkenes we got on our way towards Trondheim. There’s a lot of interesting places in the north, so we were prepared to take quite a few stops on the way. One of these was the North Cape, which is famous for being Europe’s northernmost place, although that’s based on a misunderstanding. But it was a great place to visit nonetheless! 🙂

The cliffs are 300 meters high. They and the rain showers around the cape on the open sea were a fierce combination!

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Kirkkoniemen visiitin jĂ€lkeen lĂ€hdettiin valumaan kohti Trondheimia. Koska matkan varrella on paljon mielenkiintoista nĂ€htĂ€vÀÀ, oltiin valmistauduttu pysĂ€htelemÀÀn siellĂ€ tÀÀllĂ€. Yksi pysĂ€hdyspaikka oli Nordkapp, joka tunnetaan Euroopan pohjoisimpana kolkkana. Oikeasti Kinnaroddenin niemi on pohjoisempana, mutta Nordkapin maisemat ovat paremmat ja sinne menee tie. Kelpasi kyllĂ€ kĂ€ydĂ€! 🙂

JyrkÀnteet ovat 300 metriÀ korkeat, ja ne sekÀ ympÀröivÀllÀ aavalla nÀkyvÀt sadekuurot olivat jylhÀ yhdistelmÀ!

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The road up to the cape is also stunning! The landscape switches between very rugged and open highlands, steep hills and curved or spiky cliffs next to the fjords… We hiked up and down to the Kirkeporten (“church door”), a natural opening in the stone cliffs. The stone is worn down by the elements. The layers twist and bend in ways that remind me of some of GaudĂ­’s creations… But then, he’s known for getting inspiration from the nature! 🙂

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Tie Nordkappiin on valtavan hieno! Maisemat vaihtelevat karun, avoimen ylĂ€maan, jyrkkien vuorenseinĂ€mien ja vuononreunojen kaarevien tai terĂ€vien jyrkĂ€nteiden vĂ€lillĂ€… Me kĂ€veltiin katsomaan Kirkeporten (“kirkon ovi”), joka on luonnonmuovaama aukko kivijyrkĂ€nteessĂ€. Kivi on luonnonvoimien hiertĂ€mÀÀ, ja sen kerrokset kiertyvĂ€t ja vÀÀntyvĂ€t ihmeellisiin muotoihin. Mulle tuli mieleen jotkut GaudĂ­n rakennukset, mutta hĂ€nhĂ€n onkin tunnettu luonnosta ammentamastaan inspiraatiosta!

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The road up in Finnmark is sometimes open for kilometers in every direction… We had a very American Road Movie -feeling! 🙂

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Baana on Finnmarkissa paikoin avoin kilometrejĂ€ joka suuntaan. VĂ€lillĂ€ tuntui kuin olis ajettu JenkkilĂ€n keskilĂ€nnessĂ€! 🙂