So..

It seems as though Little V has caught something. He fell asleep before finishing his dinner and did not even wan't to eat an apple. That is something. Little V <3 apples.

B is at a parentmeeting and they are preparing the Lanternfestival, which will be celebrated in a couple of weeks by making lanterns Here is my entry on making the lantern last year. I just spoke to B and he told med he cut out a stag in the lantern. Can´t wait to see it!
It is awonderful festive efternoon - eating grilled apples, drinking hot soup and awaiting the dusk to come. Then, see all the wonderful paperlanterns being lit and following the singing children on their walk through the alotmentarea at södermalm in Stockholm. I love it.

I have been browsing around some favourite blogs and stumbled on a couple of really nice ones, of which some are new to me.
How we say hello
at hanna
le train fantôme
happysilly
angry chicken

Have a nice monday evening. I am planning on making even more tea and then knit another cowl. My favourite thing to knit and wear this fall. Working on two at the moment, one in lace and one in lovely garterstitch - using some off my tweedstash..

Oh, and I found this teatowel over at the Design Museum Shop.
I just love EVERYTHING Mr Ryan creates.

<3

Jam and links

1,5 kg of apples - peel and cut in slices
about 500 g of crude sugar - unless you will freeze the jam
3 teaspoons of pestled cardemom
the juice of two lemons
1 dl of water

Pour the water into a saucepan and add the apples as they are peeled and sliced. Add the lemonjuice and put the heat on. Bring the water and apples to a boil as you add the cardemom and sugar. Continue to let the apples simmer as you stir. As the apples get softer you decide how chunky this jam will be - I like it quite chunky. After about 15 minutes, as the jam sets you turn the heat off an let it rest.

Put the clean glass jars in the oven at 100 degrees celsius for about 15 minutes. Put the lids in boiling water. Pour the jam into the cans and - if it is a can with a loose lid put the can upside down while the jam cools down - this way the preasure builds up in the can and makes the jam lat longer.

Enjoy.

I used Åkerö and Melon-apples but Signe tilisch or Gravensteiner will do aswell - as long as it is a apple on the sour-side.

And some links, some of them in swedish:
asfaltsblomman - the guide to eniviromentally friendly and fairtrade shopping and living
A new issue of Lines & Shapes-magazine "Ljus"- featuring great swedish artists and artisans.
Anjah and Ardalanish- an exciting collaboration
Ekovaruhuset: Lovely shop in Stocholm, New York and soon Paris. I would LOVE to shop there - if they made clothes in my size...
Vamlingbolaget

Have a nice friday!