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VOL 1. 2012


EPA L


EPA L


ED ITO R Ha l l a Bá ra G es t s d ót t i r hallab ara @h o m ea nd d el i c i o u s .co m CO N T R IBU TO RS Elí n H ru nd Þ o rgei rs d ót t i r E l s a Æva rs d ót t i r He lga G u ðný Th eo d o rs I n ga B rynd í s J ó ns d ót t i r Sand ra D í s S igu rða rd ót t i r E NG L ISH T RA N SL AT IO N S Mar í a H elga G u ðm u nd s d ót t i r L í s a K j a rt a ns d ót t i r P H OTOS G u nna r Sverri s so n I n gó lfur G u ðm u nd s so n • S o u p D es ig n D ESIG N He lga Gu ðný Th eo d o rs • S o u p D es ig n he lga @so u p d es ig n.net A DVERT ISIN G i n fo @ h o m ea nd d el i c i o u s .co m ED ITO R IA L IN Q U IRY i n fo @ h o m ea nd d el i c i o u s .co m PU B L ISH ER G Sverri s eh f w w w. ho m ea n d d e li c i o u s.co m


CONTENTS

DO IT LIV E IT

I D E A S F O R T H E HO ME HO ME S AN D VI S I TS sma l l t h i ng s pr o d uc t s w e l o ve p a s t el d i p p ed what i s i t ab o ut fl o w ers ? DI Y – Po m Po m m o bi l e

S EE IT

a no t h er l i fe – Þ i ng eyri w h ere a l l el s e i s fo rg o t t en – B a rða s t rö nd i c el a nd & i t a l y – P ra t o It a l y h o m e i n p ro g res s – A k u reyri

C OOK IT

ALL AB O UT FO O D

a g o o d w eek end fo r ea t i ng

F O R Y O U A N D Y O U R HO ME l e c reu s et

who i s… – S t e i n un n Vala S i gf ú s d ó t t i r t he n e x t ge nera t i o n cr e ati v e spac e s – B j ö r gv i n Hal l d ó rs s o n b lac k & w h i t e o r i gi n a l d es i g n chur c he s te l l s t o ri es

everyt h i ng ro u nd w a fers a nd w h a t no t g reen a nd g eo rg eo u s i t a l i a n s t yl e d i nner p a rt y s u m m er t a bl e m y k i t c h en – S i g u rvei g K á ra d ó t t i r l o c a l fo o d a nd g o u rm et – V a l g erðu r M a t t h í a s d óttir bl o g – E m m a F exeu s


do it

ID E AS FOR TH E H OM E


C LOT H ES H O O KS T H AT C L IM B U P YO U R WA L L ! / Th e d es ig ner In g i b jö rg H a n n a B ja r n a d ót t i r , w h o i s p ro ba bl y bes t k now n fo r t h e h a nger “ Kr u m m i ” , p resented d el ig h t fu l s na i l c l ot h es h o o k s at t h e Icel a nd D es ig n Cent re’s l ates t a nnu a l D e sig n M a rc h event . Th ey a re at t h ei r bes t w h en yo u p u t severa l o f t h em toget h er a nd race t h em u p t h e wa l l , c a rryi ng yo u r c l ot h es a nd acces so ri es . Th e s na i l s a re m a d e o f co nc rete a nd p ro d u ced by t h e Icel a nd i c co ns t ru c t i o n co m p a ny B M -Va llá . Th e m ateri a l u sed i s f i ne- g ra i ned , s i l k y so ft a nd s t ro ng , so t h e resu l t i s at o nce a p rac t i c a l , i nteres t i ng h o o k a nd a l i t t l e scu l p t u re t h at l i vens u p t h e wa l l .

U N PARAL L E L E D PAT T E R NS, BO U ND L ESS CR E AT IVITY / M ae En ge lgee r i s a D u tc h text i l e d es ig ner w h o recently i ntro duced a n ew tex t i le li n e kn own si mply as “ WOW W ” . Th e l i ne i nc l u d es bl a nket s , cu s s i o ns , c h i l d ren’s blankets , scarves, a n d dish towe ls wi th graphi c al d e sign s i n o ra nge, bl u e, a nd g ray to nes . Engelgeer d evel o p ed t h e materia l fo r the l in e at t he Textil e Museum i n T i lb u rg i n t h e N e t he r la n d s, a m i xt u re o f m o h a i r, cot to n, ac ry lic, and ca shmere. Engelgeer rece i ve d he r MA f ro m Sa nd berg Ins t i t u u t i n A m s terd a m i n 2 0 0 8 a nd h a s s i nce d evoted h e rsel f to design in g tex t i le pro d ucts t hat are so ft , wa rm , a nd p l ea s i ng to t h e eye. www. m ae - e n ge rgee r. n l

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small things

by Elín Hrund Þorgeirsdóttir

TOYS AT HIGH T E A / Clot hi n g d e sign e r J essi c a O g d e n a nd co s t u m e d es ig ner Lee B e n ja m i n recent l y ex h ibited their co l l a bo rati o n s i n t he galle r y/apar t m e n t www. t hea pa r t m e n t .d k i n Co p enh agen. Th e exh i bi t i o n, e ntitled “Lily’s Cast le in t h e Sa nd”, feature d han d -s t i tc h ed s t u ffed a ni m a l s , ra ng i ng fro m el ep h a nt s to bu t terf lies , a mon g p a in tin gs, patchwo r k q ui lt, an d other t rea su res o f O g d e n a nd B e n ja m i n’s c reat i o n. Acco rd i ng to Og de n , she co n ceived t he ex hi b i t i o n aro un d t he i d ea t h at t h e a ni m a l s were s i t t i ng toget h er at a so rt o f tea par ty, go ssip in g a bo ut who was d o i n g what to wh o m . Toy a ni m a l s at h ig h tea cert a i nl y evo ke Lewi s Ca r ro ll’s famou s teatime gather i n g i n A l ice i n Won d er l a n d . O g d en h a s p revi o u s l y g i ven a fa s h i o n s h ow i ns p i red by H a ru ki Mu ra kami’s n ove l “ Ka f ka o n t h e S h o re”. Fo r t h e s h ow s h e u sed l a rge s t u ffed a ni m a l s to c reate w h at sh e ter med a so rt o f surreal b each par ty at m o sphe re . Fo r “ L i l y ’s Castl e i n th e San d ” , o n t h e ot h er h a nd , t h e p a rt y h as been moved in to a n upsc ale apar t m e n t t hat has recent l y been rea p p ro p ri ated a s a ga l l ery.

AN ABSTRACT WO R L D T RA NS F E R R E D TO CE RAMICS / “ Pa t ter n D i a r y ” i s the ti tle o f a resea rch p ro j ec t co n d ucte d by d e sign e r Re n ee Rossou w in co o pe rati o n wi t h the ce rami c s ma n ufacturer Bos a Cer m a ic h e. Rossouw wa s born a n d ra ise d i n S o uth Af r ic a an d grad u ated from the U n ive rsi t y o f Ca pe Tow n i n 20 0 9 w i t h a degree in a rc hi tec t ure . He r wo r ks have been show n at eve n t s such as t he Ven ice Bien n i a le a n d Design Ind a ba , an d she has wo r ke d w i t h co mp a n ies l ike V itra . Rossouw has a st ro ng in terest in graphi c al d e sign s t hat she use s to deco rate a var i e ty o f tex t i le s an d o b j ec t s . Fo r the “Pat ter n D i a r y ” pro j ect, Ro sso uw visited n umero us d e sign shows acro ss Euro p e. In eac h ci ty, she d rew ab strac t m a p s o f the p l aces an d b ui ld i n gs she saw, usi n g o n l y red a n d b lue pe n s. Each m ap o r pat te rn co mp rised a si n gle d i ar y e n tr y. T he pro j ec t co mbin es diar y wr i ti n g, pat te r n c reat i o n , a n d ul timately ce rami cs as we ll, as Ro sso u w f in a l l y tra n sfe r re d he r patte r n s to ce rami c va ses, bow l s, an d plate s. No t wo patte r n s a re the sa me, but Rossouw ’s d i st i n cti ve d raw i ng sty l e gives the li n e o f pro d uc t s a co he re nt a p p ea ra n ce. w w w.yatzer.com

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products we love

PLASTIC ON THE PATIO by Elsa Ævarsdóttir

De s ig n is n ot n ecessa r i ly the f i rst th i ng that co mes to m i n d whe n speak i n g o f outdo o r fur n i ture made o f p l a stic. O n t he ot he r h and , pl a stic is the p er fect mate r ia l for the ga rde n as i t i s eas y to keep cl ea n a nd m ai n t ai n . Synth etic materia l s have b eco me i ncreasin gl y mo re in te re sti n g fo r mode rn furn iture design an d t he re i s a lot to choose from fo r tho se wh o prefer a mo dern an d light appeara n ce on their pati o. T he ch ai rs shown a re a n example s o f d e sig n ma de of p l a stic mate r i als. T h ey are a l l weatherp ro o f ; addi ti o n a l l y they ca n b e st acke d and stowed away w ith o ut t aki n g u p too much sp ace. Such c hai rs can also co me in ha n dy i n d o o rs as extra cha irs for visito rs.

URBAN for Ikea. Design C. Öjerstam & M. Elebaeck

AIR-CHAIR for Magis. Design Jasper Morrison, 2000

VEGETAL for Vitra. Design Ronan & Erwan Bouroullec, 2008

SUPERNATURAL for Moroso. Design Ross Lovegrove, 2005

PIANA for Alessi/Lamm. Design David Chipperfield, 2011

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HABITAT


PASTEL COLORS, INCREDIBLY SWEET AND FUN AND BEAUTIFUL IN THE SUMMERSUN!

3.

by Elín Hrund Þorgeirsdóttir

2.

4.

1.

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colors

7.

8.

6.

5.

9.

1 . S P E A R VAS E , Fe r m l i v i n g . w w w. fe r m - l i v i n g . co m 2 . B U F F TA B L E , d e s i g n J o e l Ka r l s s o n fo r k a r l a n d e rs s o n & s ö n e r. w w w. k a r l - a n d e rs s o n . s e 3 . B OX B OX , H AY. w w w. h ay. d k 4 . C U R V E /COS M OS c a n d l e s t i c k s , D a n i s h Co m p a n y S u p e r l i v i n g . w w w. s u p e r l i v i n g . d k 5 . LO L I TA TA B L E L A M P, b y N i k a Z u p a n c f y r i r M o o o i . co m 6 . B E AT E R W H I S K , N o r m a n n Co p e n h a ge n . w w w. n o r m a n n - co p e n h a ge n . co m 7. S E R P E N T I N E C H A I R , É l é o n o r N a l e t fo r L i g n e R o s e t . w w w. l i g n e - ro s e t . s k 8 . K I TC H E N A I D. w w w. k i tc h e n a i d . co m 9 . P I N W H E E L M I X , H AY. w w w. h ay. d k

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DIPPED

by Helga Guðný Theodors

I f you haven't dip p ed so me t hi n g i n yo ur ho use i n p a i nt , we at H O M E & D ELI CIOUS recommend yo u d o. Eve r yd ay i te m s get a refres h i ng new look with beautiful colo rs an d i n te re sti n g highligh t s . Th e p o s s i bi l i t i es are e ndl ess, a n d n ow i s the ti me to lo o k aro un d th e h o u se a nd see w h at you coul d dip. Try it.

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ideas

1. TA B LECLOT H / i d hali n d h ag .co m 2 . C H A IR / s h o p fo l k l o re.co m 3. PA P E R D O IL IES / d eco r 8 b log.co m 4 . VASES / l i vet h em m a .i kea .se 5 . WO O D U TE N S ILS / t h ek i tc h n.co m 6. S MA LL WOODEN B OW LS / w i nd a nd w i l l ow h o m e.bigc a rtel .co m 7 . STO O L / bl og .h g t v.com 8. EGGS / si xan d ahalfsti tc he s .t yp ep a d .co m 9 . L E TTE R H E A D / m a rt h a s tewa rt .co m

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that makes them so wonderful ? WHAT IS IT ABOUT FLOWERS

Bouquets, leaves, and branches can be pl aced in unusual places to great effect. Try a tray on the f loor!

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in bloom

by Inga Bryndís Jónsdóttir • photos Gunnar Sverrisson

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Many vessels serve well for f lowers, for inst ance these old clay bottles. Here they are f illed with common ivy, which grows in many gardens and makes for interesting decorative material. As an a dded benef it, ivy is hardy and lasts long.

The f lowers’ colors and forms are accentuated when they are placed against a dark or colored wall , a picture, or a mirror.

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in bloom

We ex pre s s our l ove, symp athy, an d momen ts of joy th ro ugh f l owe rs. Th e i r col o r, s h a pe , an d f rag ran ce all p rovoke reactio n s. W h o do e sn’t h ave m em or i e s o f c lover, cockscomb, forget-me- n ots a n d cotto n g ras s , o r o f h avi ng sat for lon g hou rs an d mad e da isy ch a in s with a mo u th ful o f s h ee p’s sorrel? But for all that co ck sco mb is ca l l e d m o ney-gra s s (pe ni ngag ras) in Icelan d ic, the b itte rswee t rea l ity is that i t t a kes a h a rder form of cu rren cy to ob t ain f l owe rs. We at HOM E&DEL I CIO US hit the road an d wen t o n a f l owe r ex p e d it i on. We bot h p u rchased f lowers an d v isi te d ga rde n s with o ur i mag i nat i o n a s sol e comp an ion , aimin g to g ive rea de rs so me idea s. Th e b ig c l ay pi tc h er, for in st an ce, con t ain s (almo st) o n l y f l owe rs that we re pi c ke d i n a home gard en . To these we a dde d a sin gl e l il y to de m o ns t rate h ow e ffective it can b e to mix p u rch a se d f l owe rs with ga rd e n one s . Th e l a rge iron tray was d ecorated with co mmo n ivy th at we p l ace d i n m ul t i colored b owls an d sp rin kled w ith f l owe r p e t a l s.

A purchased mixed bouquet can be a brilliant idea. You can buy two and combine them, picking out colors that result in a summery combination like the one in the picture. Another option is to divide the f l owers f ill up a whole bunch of little vases and bottles to decorate all over the place.

IN CO NCLUS I ON : Enjoy the summer with cu t f lowe rs o f a l l so rts, in a nd o ut of do ors , i n min d an d heart.

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20 HOME & DELICIOUS


in bloom

Few things can rival a large, wild bouquet in an informal vase. This one is from the garden, and in the little picture, a large lily has been stuck into it to break it up a bit.

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would you like

directly to your inbox when published? CLICK HERE


diy

pom pom

MOBILE HOME & DELICIOUS

by Helga Guðný Theodors • photos Ingólfur Guðmundsson

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HERE IS WHAT YOU NEED. You can, of course, pick any color combination that works for your home or little one. My palette comes from my son's beautiful bedding, decorated with graphic owls, in gorgeous shades of blue.

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mobile

2 Start by layering your tissue paper together. To get the

When you are done folding the paper, take your wire and

same outcome as shown here, it is best to layer 3 sheets

fasten it in the middle of your paper-fold. Loop a good

of each color, starting with the darkest to the lightest.

amount of string under the wire and tie a knot at the end.

Cut your paper so that the length is 1.5 times longer than Make sure your string is long enough so that you have the width. Here, my pages are 8 inches by 12 inches. Start room to work with when you start putting the mobile folding you paper like the image shows. The folds are

together. Cut the ends of your tissue paper at and angle,

about an inch in width. You will need to do this 3 times,

in my case around 45 ยบ. Remember to do the same to

as we use 3 pom poms for the mobile.

your other 2 folds.

3

4

Now you start pulling the paper apart, one sheet at a

When you have pulled all your sheets apart, it is a good

time. Make sure you pull it apart all the way into the

idea to hang your pom poms up and look at them from

middle where the wire is. Do it gently since the paper

all side. Pull the sheets further apart, or less, if needed

is fragile and can tear easily. The best way is to pull the

and fix the shape as you see fit. You can also cut the

first 3 layers of colors on one end, flip the pom pom

edges if you feel they are sticking out a bit too much.

over, pull the other 3, and then pull the middle apart. Work one side of the pom pom first, and then move to the other side, as the image shows.

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mobile

5

6

Now it is time to prepare your spider fitter. If you decide

When you are finished wrapping your first color, pick

to use 3 colors of string, pick one color to start with and

the next one and do the same with all 3 color. When you

glue the end to your spider fitter. Start wrapping the

have wrapped all the colors and fastened all your ends,

string around the fitter 1/3 of the way and then make

start braiding the string together. Be careful to make

your way up the arm until you have reached the middle.

sure your braid starts right over the middle of the spider

There at the end, I loop the end of the string under my

fitter’s center ring, so the mobile will hang correctly.

last wrap and pull it through. Remember to leave a good amount of string to work with later.

7

8

And here you see the spider fitter all wrapped up and

Fasten your fitter to a hook, or the rail in your bedroom

ready to go. The mobile will be hung up on the braided

closet or just anywhere where you have good access to

string and can be fastened to your baby’s crib or a hook

all sides of the mobile. It works best to hang each pom

in the ceiling. Just remember to allow yourselves more

pom at a different height. Start by fastening, as the

string than less to work with and to hang the mobile up

picture shows, the pom pom you would like to be the

on. You can always cut the ends later. Now you are ready

highest up and then work you way to the lowest one.

to fasten the pom poms to your spider fitter.

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Now your mobile is ready.


see it

FOR YOU AND YOUR H OM E


WHO IS...

30 HOME & DELICIOUS

by Elín Hrund Þorgeirsdóttir • photo Gunnar Sverrisson

CIVIL ENGINEER STEINUNN VA of pondering the future to give had previously attended course Reykjavík School of Visual Art enrolling at the Iceland Academ design the jewelry line “Fairy T (meaning at once “Ring after R Steinunn, she was very preoccu the same things and occasions idea gave birth to the name Hr one to grapple with these ref le nation has just been through w very well imagine that we were time. I thought it was very app again. I had f irst become acqua ref lected very well this round-a such leng th.“


ALA SIGFÚSDÓTTIR decided after decades e her artistic side more breathing room. She es in model drawing and oil painting at the and drawn and painted for many years. After my of the Arts in 2008, she proceeded to Tale” as part of the brand Hring eftir hring Ring ” and “Round and Round”). According to upied with the past at t his time, with how seem to repeat themselves const antly. This ing eftir hri ng. „I expect I’m not the only ections, given the trauma that the Icelandic whe n our f inancial syste m collapsed. One could e about to b e transported 20 years back in ropriate to t ake up plasticine as a material ainted with it 20 years earlier, and so I felt it and-round pattern that we tend to repeat at

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HER SECOND JEWELRY LINE, “Teboðið” or “Tea Party Collection”, is inspired by Alice in Wonderland by Lewis Carroll, particularly the Mad Hatter’s tea party. This line is h andcrafted here in Iceland by a cabinetmaker, dent al technicians, goldsmith and ceramic artist. „It means a great deal to me to participate in job creation, and I’m motivated by the good feeling that accompanies being able to create jobs and shape them in a humane and responsible way, both at home and abroad where jobs are needed,” says Steinunn Vala. Her newest jewelry line is called “Pirouette” and is made from plasticine like the f irst. „I f ind the word pirouette so beautiful. It combines the old circus and a song by singer Li sa Mitchell by the same name, which describes so well the atmosphere I tryt o create with these necklaces. They are conceived as collars that can be used over and under dresses an d shirts to give them a new character. I want to expand this line, and that’s precisely what I’m in the process of doing these days.“

What are you reading?

Kari t as án titil s a nd Water for E l eph a n ts are const ant sou rces of in s piratio n fo r creat i ve work. My Broth er L io n h ea r t I ’m read ing for my so n s . A n d th en t he re’s RUM Interior D es ig n , my favo r ite magazine these d ays.

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steinunn's favorite websites

1. pinterest.com 2. dwell.com 3. babyccinokids.com


www.hringeftirhring.is

Whose skill or t alent would you like to possess? I wish I had a better memory, l ike… oh, now I can’t remember his name. Which thing have you kept since you were a gi rl? I

steinunn's Playlist

Love Le tte r & P iro ue tte / L i s a Mi tc h ell 1 . T ime W il l Te l l , 27th o f May, Fa n go rn & Save M e Fro m th e R hy th m / S i n g fo r m e Sa n d ra

have kept a little porcelain doll, which f its in

2. Mo ck in gb ird / S n o rri H elga so n

the palm of my hand, better than anything else

3. Q ue l qu’un m’a dit & Ch a n so n triste / Car l a B r un i

that I own. I got it from my great-grandmother when I was only f ive years old. What’s the best gift you have given someone? I gave my

4 . We A re Yo un g / Fun 5 . D irty Paws, L ittl e Ta l k s & K in gs a n d L io nhea r t / Of Mo n s ters a n d Men

mother a cheese plane when I was six years old, a nd I’ve never been so proud and happy before or since when buying and giving a gift. What’s your favorite place in the whole world? My home, my workspace, and the white coasts of Snæfellsnes on a sunny day. What have you always carried with you wherever you went? It used to be my glasses and wallet, but now it’s sunglasses and wallet! If you could make use of a time machine, which time period would you like to visit? I would like to see Anc ient Rome, the clothes and the jewelry, homes and architecture. HOME & DELICIOUS

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TEKK SÍÐA


THE NEXT G E N E R AT I O N Projects in interior design have diminished in the past few years. How do young and recently graduated designers create new opportuinities in this climate? How do they envision the future of their profession? by Sandra Dís Sigurðardóttir photos Gunnar Sverrisson


Elísabet Ómarsdóttir

Q&A Describe yourself in a few words: I am positive, honest, outgoing, driven and ambitious. Where are you studying? At the Paris American Academy with graduation set for 2013. Why did you go there? Paris has always enchanted me, as has French. The school is relatively small so communication with lecturers is on quite a personal level and the program is mostly taught in English, which enables teachers and students from all around the world to work together. How did you like it, did you want stay there after studying? Living in Paris is a great experience, always a lot going on within the culture and art sector. When my study comes to an end I aim to stay and hook an internship. Why interior architecture? When I started an arts education at college the aim was to follow up with a design degree. Also, it is so exciting to be a part of an industry where creativity runs the show. How did you envision future job opportunities when you began studying? When I began envisioning jobs the opportunities were available. Now the industry seems to be opening back up again and looks more optimistic. You have to always keep your eyes open for new and exciting opportunities. What are your dreams and expectations towards the future? To have a successful career and see an awakening of respect for Icelandic design. To reach my goals, stay positive and enjoy life. What is your specialty within interior architecture? Hotels and domestic architecture is what interests me most at the moment, but only time will tell what it will be. How would you describe your style? Classic design mixed with lighting and minimal forms make for a nice, holistic space. No two projects are the same; the clients’ wants, needs and lifestyle need to inform each design. What is your ideal job? To design a hotel or restaurant holistically, everything from spaces to cutlery. 36 HOME & DELICIOUS


ELÍSABET IS WORKING ON A PROJECT REVOLVING AROUND A CAFÉ ON RUE DE BABYLONE IN PARIS. SHE DECIDED TO FOCUS ON UTILIZING THE SUNLIGHT IN ORDER TO MAXIMIZE NATURAL LIGHT IN THE SPACE.

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Lísa Kjartansdóttir Q&A Describe yourself in a few words: Above all I try to remain positive and make the best of every given situation. See the glass half full rather than half empty. Where did you study? At Victoria University of Wellington, New Zealand and I graduated in 2009. Why did you go there? The main reason is because I am a New Zealander on my mother’s side. I’d also always had my eye on Victoria University as they were offering a 4-year program with emphasis on public spaces and the re-designing of buildings from the inside out. How did you like it, did you want stay there after studying? I really enjoyed it. The program was exciting and as I have many good friends and family in New Zealand it was great. However, I was ready to move back to Europe and to be closer to Iceland. I decided to move to London as it had always fascinated me and I saw the opportunity for both a career and an adventure. Why interior architecture? A strong creative instinct and the longing to learn how to use it in a profession. Interior architecture hits all of my notes, as it combines architecture and furniture. How did you envision future job opportunities when you began studying? In the beginning I envisioned working within an architecture practice renovating/re-designing public spaces, perhaps even teaming up with architects and engineers and designing new buildings. The further I got with my studies the more attention I devoted to the smaller details that perfect a space, that’s where the furniture interest kicked in. What have you been up to since graduation? I moved to London and began working for the housing association Notting Hill Housing Trust. I worked as the Development Client Coordinator, where I played the part of the end client in new housing developments intended for shared ownership. It was diverse and I really enjoyed it but I missed developing my own designs and ideas. So I moved back home to Iceland to study furniture carpentry, as I wanted a solid foundation in the design and production of furniture. What are your dreams and expectations towards the future? I just founded a design company with some good friends called Reykjavik 38 HOME & DELICIOUS


INHABIT #2 IS THE SECOND PIECE IN A RECYCLED DESIGN FURNITURE SERIES WHERE DISCARDED DRAWERS AND BOWLS/PLANTS INHABIT A NEW TEAK HOME. EACH PIECE IS UNIQUELY DESIGNED AROUND THE FOUND OBJECTS AND HANDMADE BY LÍSA

Trading Company, which has been a dream of mine for some years. The company is only starting off but we are designing and producing 100% environmentally friendly products that are for the most part handcrafted in Iceland. We will also offer interior architectural services with a special focus on set design. How would you describe your style? First and foremost environmentally friendly! I love re-using things that I find, juxtaposing the new with the old and allowing each material to be in their natural state. What is your ideal job? To help mould green design in Iceland and hopefully in the process offer future generations of designers some inspiration. This is definitely something that we hope to achieve through Reykjavík Trading Company. The ultimate dream come true would be that our products become available globally. HOME & DELICIOUS

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Dóra Sölvadóttir

Q&A Describe yourself in a few words: I am Dóra Sölvadóttir and I am an Interior Designer. Where did you study? At Instituto Europeo Di Design (IED) in Milan and I graduated in July 2010. Why did you go there? Originally I planned to go there to learn Italian and to then see how things would pan out. I knew some people that were going to attend IED so I decided to explore it as an option. I really liked it and ended up applying - A great school in a great location. How did you like it, did you want stay there after studying? I really loved it and would have stayed longer if it hadn’t been a struggle financially. Following graduation we were offered the opportunity to apply for unpaid internships but I decided to come back home to Iceland in search of a job. Why interior architecture? I’ve always been interested in design and architecture with the intention of studying within the field, the decision was a breeze when I looked at the school and saw the program they were offering. How did you envision future job opportunities when you began studying? It was 2007 and the industry was booming so I was very optimistic. What have you been up to since graduation? I have worked in a traditional job since I came home as well as being an apprentice in a web design studio and developing a product for children with two fellow designers. We are currently working towards getting this product into manufacturing. What are your dreams and expectations towards the future? With the current climate I try to minimize my expectations, take each day as it comes and try to not think too much about the future. I try to focus on the task at hand each time and to learn from it. If I were to talk about a dream, it would be to have a studio and to design good things with some good people. How would you describe your style? I am fascinated by all sorts of things and couldn’t really choose a favorite, but to name something I guess it would be cozy contemporary. Additionally, it is a belief of mine that you need a good balance between form and function. What is your ideal job? To design and manufacture compelling products that could help or influence peoples lives in some way. 40 HOME & DELICIOUS


Dóra has been working on the production of a product for children with Íris Rán and Sonja Björk. It is both a toy and a piece of furniture called Þúfi. They worked together on this specific project while studying. The idea came from their own common childhood memories of building forts out of pillows and blankets.

THE CONCEPT IS TO ENRICH CHILDREN’S IMAGINATION AND THEIR INFLUENCE CAME FROM ICELANDIC NATURE. ÞÚFI CAN BE USED IN MULTIPLE WAYS AS IT HAS 5 COMPONENTS. IT CAN BE USED AS A HOUSE, A BLANKET, A HIDING PLACE OR WHATEVER THE CHILDREN’S IMAGINATION DECIDES.

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Margrét Vilhjálmsdóttir Q&A

Describe yourself in a few words: I’m 29 years old, engaged and together we have a two-year-old daughter. I am very adventurous and feel the need to complete tasks no later than yesterday. Where did you study? At Florida State University and I graduated in August 2011. Why did you go there? I made my decision following a tour of the school, as it has one of the best interior architectural departments in the southern USA. They emphasize green architecture, which has become a common demand from larger clients within the country. How did you like it, did you want stay there after studying? I really liked being there, it was an amazing lifestyle! The university stood up to my expectations and we had the chance to travel a lot within the USA. However we decided that the study period was enough time away from friends and family for now. Why interior architecture? I have always been fascinated with design and wanted to work within the industry. How did you envision future job opportunities when you began studying? That I would begin working in an architectural practice and then later perhaps found my own. What have you been up to since graduation? Nothing design related as it has been quite hard to find projects. I’m finishing a course through Promennt in Graphic design and web development in order to be better prepared for the job market. In the fall I aim to do my masters in business and marketing as the dream is to run my own company one day. What are your dreams and expectations towards the future? I would love to work in America, preferably Chicago or New York to obtain further experience on a broader spectrum, then to come home and open up my own practice. What is your specialty within interior architecture? Ideally hotel, bar and restaurant design How would you describe your style? I feel that interior architects shouldn’t specialize or be connected to any one kind of style. But my personal dream home would without a doubt be a modern take on baroque. What is your ideal job? To run my own company, perhaps with my fiancé as he studies architecture and to own a shop on the side that sells furniture along with my own product design. 42 HOME & DELICIOUS


A PROJECT BY MARGRÉT WHERE THE BRIEF WAS TO DESIGN A HIGH-END BOUTIQUE HOTEL, BAR AND RESTAURANT IN INDIA. HER ANSWER WAS TO COMBINE INDIAN MATERIALS INTO MODERN DESIGN.

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by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


C R E AT I V E S PA C E S How does an artist’s environment influence his work? Do artist’s put much emphasis on their work environment? Does the visual impact of a workspace directly affect creativity or is the environment a nonfactor when it comes to creating good art?

Björgvin Halldórsson Musician


Q&A WHAT EFFECT DOES YOUR STUDIO HAVE ON YOUR CREATIVITY? The environment that you work in definitely impacts each project, each time. My little studio is quite cozy and has had a positive impact on my work and the work that I do there. I feel that I can take my time with each project without stressing about deadlines. DO YOU SEEK OUT A SPECIFIC TYPE OF WORK ENVIRONMENT? It is very important to have everything at hand when it comes to working with music. Here I have everything I need and it feels like home. WHAT COULD YOU NOT COMPROMISE ON WHEN IT COMES THE LOOK AND FEEL OF A WORKSPACE? It’s great when the environment is alive and fun, however my instruments and equipment are the most important things to get right. IS THERE SOMETHING THAT YOU FIND TO HAVE AN ESPECIALLY POSITIVE INFLUENCE ON YOU WHILE YOU WORK? IS THERE SOMETHING THAT YOU FIND DISTRACTING? It's good when things are calm and there is no stress. Timeframes and deadlines can sometimes be very distracting, although I have also created some great work under pressure. Above all each project must be enjoyable. DOES GOOD WORKSPACE DESIGN REVOLVE AROUND BEING ABLE TO BLOCK OUT DAY-TO-DAY ROUTINES TO ENABLE A LIBERATED THOUGHT PROCESS? I find it best to have a peaceful and quiet space whilst working. CAN THE OUTCOME OF EACH PROJECT VARY DEPENDING ON WHERE IT WAS CREATED? The environment can make or break a project. It sometimes has a negative impact, in most cases it is safe to say that it definitely plays a big part in the success of the project at hand. WHERE HAVE YOU CREATED YOUR BEST WORK? I have worked in studios domestically and internationally. Most of my overseas projects have turned out well although I can’t really say that I prefer one or the other. I can’t deny the fact that working abroad is exciting, but it’s also very important to work with people who enjoy working together as a team.

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black & white

A P R I L 2 012. EYJAFJÖRÐ U R, IC ELAND. F I LM I LFOR D PAN F P LUS 50 ISO. photo Gunnar Sverrisson

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ORIGINAL

DESIGN by Elsa ร†varsdรณttir

MA N Y PEO PLE LI N K desig n with ver y h igh p r ices. Moder n desig n fu r n itu re, of ten l a b e l e d with a fam ou s bran d, is cer t ain ly n ot fo r ever yon e's bu dget. Bu y in g cheap cop ies c a n b e tem p tin g an d in m any cou n tr ies the p ro d uc t i o n an d sale of kn ock-of fs is legal. On the ot h e r han d, m ost p eop le wou ld ag ree it is im po rt a n t that desig n ers get p aid for their ideas a n d ben ef it f rom their good wor k. D esig n is n ot on ly valu able when it has becom e a recogn i ze d classic or a bran d. Most desig n ers aim to c reate solid, p ractical p rodu cts that last for a l o n g tim e. You don' t have to bu y a copy to ge t a we l l desig n ed p rodu ct. Moder n fu r n itu re an d other p rodu cts f ro m the 19th cen tu r y have been p op u lar in t h e l a s t years. These were desig n ed u n der the in f l ue n ce of m oder n ism . The u se of n ew m ater ials , suc h as steel in its m any for m s, m olded p ly wo o d an d p lastics were for m ative in the creat i o n

1 1. LOUNGER lounge chair / Jamie Hayรณn Spanish designer Jamie Hayรณn is a rising st ar in the design world. He has worked for Fritz Hansen and other internationally well known furniture companies. The picture shows a lounge chair he designed for the Spanish company BD Barcelona Design. It is a completely new design but the form is reminiscent of older classics.

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o f t hese new designs . The designers took interest in using these n ew materials in such a way that they might be mas s produced a n d th erefore make good des ign more accessible to th e m asses. That is why it may feel strange to many to see products from this era now sold as luxur y goods. The manufacturers poin t ou t to expensive l icenses as on e explanation for the high prices. Even if the designer died a lo n g time ago, it is up to their descendan ts to sell and approve the production. It's a val id question if law should protect design that is more than f ifty years old. In m ost co unties, duration of copyrights and pate n s is typical l y much shorter or around 12-15 years. So me bel ieve ol der des ign should be comm on property and, therefore, anyon e s hould be able to produce. This would leave the f ina l decision to the cl ien t if a product is up to th eir st andards. Others poin t out that those prod ucts were m ean t to las t a lifetime. So even if t he idea was to make design available for the masses, the high quality of the production still deter m ines the prices . Cheaper man ufactu r in g would onl y af fect the quality of the produ ct. I n co ntrast, it's underst andable some people have doubts about the informal meanin g of fur n itu re th at is sol d in high-en d stores un der the nam e o f wel l known internation al compan ies wi th a big overhead. To their credit, it should be kep t in mind that the compan ies that man ufactu re

2. JONSBERG vase / Hella Jongerius Collaboration between high-end fashion brands and companies known for good pricing is popular in the clothing industry. Famous designers like Sonia Rykiel, Marni and Versace have made lines for the Swedish company H&M. Target has teamed up with big names such as Missoni. The partnership between IKEA and the Dutch designer Hella Jongerius is of a similar nature. PS Jonsberg vases are the result. Sold for IKEA prices!

classic desig n of ten are the sam e com p a n i e s that su p p or t u p com in g desig n ers an d have m any of the best con tem p orar y desig n e rs i n t h e wor ld wor k for them . Whatever you r thoug hts, the selection o f d e s ign p rodu cts has n ever been big ger. Many n ew com p an ies have en tered the f ray of am b i t i o us p rodu cers an d som e of them of fer good d e s ign s for a reason able p r ice. Better kn own co m pa n i e s con tin u e to su p p or t n ew desig n ers an d b ri n g n ew thin gs to the m ar ket. You n ever kn ow i f the classic of tom or row is am on g the n ewe s t thin gs! Those who p refer or ig in al desig n t h at lasts, bu t at the sam e tim e wou ld like to h ave som ethin g n ew an d f resh, shou ld keep t h e i r eyes op en for n ew desig n ers an d com p a n i e s . The ideolog y of the last cen tu r y chan ge d the fu r n itu re in du str y so m oder n com fo rt an d desig n cou ld be available for ever yo n e . Addition ally, we n ow are forced to thin k m o re abou t ou r environ m en t. I t is im p or t an t to b uy thin gs f rom com p an ies that focu s on rec yc l i n g an d reu se of m ater ials. G ood desig n lea d s to a good p rodu ct that lasts for a lon g tim e. Buy i n g qu ality can also help p reven t a thoug ht t h at h a s becom e too com m on : that thin gs are so c h ea p we can j u st throw them away an d bu y new on es. G ood desig n in her its. Bad kn ock-o ffs a n d cop ies, on the other han d, m ost likely w i l l e n d u p in a lan df ill.

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design 7

3. ABOUT A STOOL bar stool / Hee Welling. Classic furniture from Denmark is well known worldwide but lately the young Danish company HAY, est ablished in 2002, has stolen the show when it comes to Danish design. The company's ambition is “to encourage Danish furniture Designs return to the innovative greatness of the 1950's and 1960's but in a contemporary context.”. 5. J77 chair / Frode Pálsson J77 chair designed by Frode Pálsson from 1940 is part of HAY's 2011 relaunch of the Danish furniture classics originally made for F DB (The Danish Consumers' Cooperative Society). The current goal is the same as back then; to make good design accessible by supplying designs with affordable price t ags.

5. REST sofa / Anderssen & Voll Sofa from the Norwegian designer team Anderssen & Voll at MUUTO. The company refers to their designs as “new nordic”, maybe a classic of tomorrow? 6. T-TABLE t able / Patricia Urquiola Many people dream about design from famous designers but are not ready to give out their live savings. The It alian company Kartell is well known for their designs made of synthetic materials. Many of the biggest names in design today have created products for the company, among them Patrica Urquiola who designed these t ables. 7. SLOW lounge chair/ Ronan & Erwan Bouroullec Modern comfort and high-tech unite in this lounge chair designed by the Bouroullec brothers for Vitra in 2007. The German company is known for supporting new designs but is also very loyal to their classics.

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photos Gunnar Sverrisson


Churches TELL

There are many remarkable STORIES facts about the architecture and design of past eras, as of the spirit of the time and its cultural impact – this is very interesting to keep in mind when observing churches.


IN IC E L A N D, C H URC H ES CA N B E FO U N D IN T H E M OST AM AZ IN G LO CATIONS – S UCH T HAT I T CA N B E D I F F I CULT TO IM AGIN E WH Y A CH U RCH WAS RAIS ED THER E I N T HE F I RST P LAC E. SOM E AR E SO EXT R EM ELY R EM OT E T H AT W E CAN ONLY WO NDE R H OW BUI LD I N G SU P P L IES WER E DEL IVER ED T H ER E IN ORD ER FOR CO N ST RUCT I ON TO TA KE P LACE. T H E EXT ER IO RS CAN B E QU IT E S IMPLE AND PA RE D DOW N BUT ON C E I N S IDE A WH O L E OT H ER DIM EN SIO N O P ENS UP. COLO R FU L I NT E R I O RS OF T EN COVER ED WIT H STARS – H OWEVER T H IS IS NOT ALWAYS TH E CAS E. T H E C H URC H AT H RAU N IN K EL DU DALU R , DÝRAFJÖRÐUR TELLS Q U I T E A D I F F ER EN T STORY, WIT H DIFF ER EN T CO LO RS AN D T EXTURES.

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ALTH O UGH HRAUN I S ON LY 10 K M F RO M Þ IN GEYR I O N A M AP IT WAS NOT ACCESSI BL E BY ROA DS UN T I L Q UIT E L AT E AN D T H E O N LY ACCESS TO IT WAS BY SE A . T HE C H URC H WAS RA I S ED IN 1885 BY T H E FAR M ER AT H RAUN. IT’S DES I GNE D TO ON E O F T H E O LD EST FO R M S O F ICEL AN DIC ST EEP L E- L ESS TIMBER CHURC HES, W I T H I TS T RA D EM A R K F EAT U R E, T H E RO O F VEN EER . FO R SOME TIME D I SCUSSION S W ER E ON G OI N G TO DEM O L ISH T H E CH U RCH , AS T H E PARIS H WAS L A I D DOW N I N 1 97 1 A N D T H E VAL L EY ABAN DO N ED IN 19 87. H OWEVER, THE NATI O NA L MUS EUM O F I C E LA N D DECIDED TO R EN OVAT E T H E CH U RCH . IT WAS RE-I NAUG U RAT E D I N T H E Y E A R 2 00 0 AN D IS N OW M AIN TAIN ED BY T H E M US EUM. (Sources nat.is)

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live it

H OM ES & V IS ITS


by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


life

ANOTHER AN OLD HOSPITAL SITS PROUDLY ON THE MAIN ROAD IN THE SMALL VILLAGE OF ÞINGEYRI, DÝRAFJÖRÐUR. THE BUILDING HAS BEEN FULLY RENOVATED BY THE CURRENT OWNERS AND THE RESUSCITATION IS BOTH ADMIRABLE AND WORTHY OF A VISIT.


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The painted f loor in the hallway has a beautiful story. An American artist, Jean Larson who David and Svala met in Þingeyri (who was house and dog sitting their home), painted it for them. Svala mentioned that she had for some time contemplated designing her own pattern to paint on the f loor but did not have the expertise to t ackle the t ask. Jean surprised her by offering to do the ar twork, as she was experienced in the f ield and the end result was in complete alignment with David and Svala’s vision.

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IN THE SUMMER OF 2005 husband and wife Svala and David Pitt were invited to a birthday celebration in Ăžingeyri. The festivities were held in the house next door to the old hospital. It came into conversation that the building might be up for sale in the near future and sure enough a few months later Svala and David were offered the property. They decided to go for it and ever since then Ăžingeyri as well as the whole of the West fjords have played an important role in their lives. HOME & DELICIOUS

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The window nook in the hallway is the owners’ favorite spot for a morning cup of coffee or dinner, with a stunning view over the harbor.

The building needed quite extensive work throughout the renovation, which began in the winter of 2007. One thing fixed led to another in need and in the end the central heating pipes, electrical wiring, windows and exterior doors had all needed to be restored. Every salvageable piece of material or feature within the building was re-used, in keeping with the original style without artificially recreating it. Doors were moved around, so where needed they were replaced with second hand doors from a neighbor as well as from Reykjavík. The windows and exterior doors were the only components that needed to be completely rebuilt, and they were custom made to old photos of the building – in keeping with its original design. Charming wooden floorboards were discovered under layers of floor materials, they were re-sanded to perfection in order to reach the aspired finish. The floorboards now tell a story of the historic layout of furnishings, where the hospital beds lay and the coal burners and bedside tables stood. These changes undeniably had a colossal affect on the building. HOME & DELICIOUS

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"The winter here is quiet and cozy, we will often have friends over for dinner as people here are very hospit able. We also use the time to read a lot. The summer period is always wonderful and lively as many people come to Ăžingeyri for a vacation, and we happen to have the perfect view of all of the newcomers as our house is directly opposite to the petrol st ation!"

THE WINDOWS AND THE BEAUTIFUL LIGHTING they allow into each space was what Svala and David fell in love with when they were viewing the old hospital. They immediately recognized the potential of the building and ideas were born right then and there. They spent time finding inexpensive solutions in order to be able to complete the renovation according to budget and used personal and acquired objects to mould their new environment. Furniture and accessories are frequently moved around the building depending on use, along with new objects acquired over time to fill any empty spots. The old hospital has now become a home thanks to years of hard work and development by the couple. It truly has become everything they hoped it would be. HOME & DELICIOUS

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The interior design embraces re-use and is a play on contradicting objects mixed together in a clever way - even changing their purpose, as in the use of barstools from IKEA as bedside tables in one of the guestrooms. Furniture that has history and soul was passed down to them from grandparents and has been installed in unexpected areas, which in turn gives them a whole new life. One of these pieces, a large painting, is hung in the bathroom of the ground floor and reaches behind the lavatory. It transforms the bathroom into an intriguing aesthetically charged space. Another piece is a large statue of a naked woman set in a small, old window place. Furthermore, outdoor furniture is given a new life indoors. With a good sanding down and a fresh layer of paint their story continues. Everything is reused, transferred to take on a new purpose and to create a new atmosphere. The couple’s home feels like a part of a movie set, in effect the backdrop to their lives – their own personal museum. In this beautiful small town setting the story of the old hospital lives on and gives Svala and David’s home that extra special something. HOME & DELICIOUS

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The old hospit al was b uilt in 1907. It stood facing the sea and a little back door was placed where the main entrance is today. Through this little door poorly f ishermen where brought in for doctors supervision. At this time there were a lot of French men f ishing in Dýrafjörður. In Haukadalur there is a French graveyard – the f inal rest ing place of those who never made it back.

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WHERE ALL ELSE IS FORGOTTEN by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


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KLEIFASTAÐIR I S AN A BA NDONED FARMHO USE I N AN E XQ U I S I T E LOCATI ON WI T H I N KOLLA FJÖR Ð UR . DUE TO I TS UN I Q U E POS I T I O N , T H E S EAVI EWS OVER B R EI ÐA FJÖR Ð UR ARE MAX I MI ZE D C REAT I N G A BREATHTAKIN G S ET T I N G FO R T H I S FORMER FARMST E AD. THE LAND WAS OCCUPIED from 1703 – 1955, however since then the farmhouse had been abandoned. The building sits on land now owned by Skálanes, which Guðrún Ólafsdóttir and Vignir Jónsson have enjoyed for the past 20 years embracing this magical setting. Neither of them have relatives from this area; therefore it was pure coincidence that Kleifastaðir became theirs. They had spent a few summers in a cabin close by in Ódrjúgháls and explored the area extensively when they spotted Kleifastaðir, which immediately struck them as the perfect summer getaway. At this time the farmhouse was tenanted however shortly after, the tenancy was up and Guðrún and Vignir were offered the property. They without hesitation purchased the farm and have spent the most part of the past 20 summers in their perfect little spot in Kollafjörður. Over time the farmhouse has needed quite a lot of work in order to be habitable, especially the concrete that was set with sand from the beach below and requires regular maintenance. Originally there was no insulation in the building, so only the top floor was inhabitable and the ground floor was used as storage space. When Guðrún and Vignir first came to the property there was ice on the bare cement floor and no heating system. They had to begin by tearing out the most part of the downstairs space as to install insulation, new windows and exterior doors to keep the cold out. Past tenants had however installed a toilet, stairs between floors and a small entryway on the outside of the building. There has never been electricity in Kleifastaðir; instead paraffin oils and gas are used to power the central heating system. However there is excellent running cold water, a telephone and they recently gained mobile phone reception! Modern day comforts are therefore not available, nor wanted in a place that has such an enchanting natural beauty that everything else is forgotten.

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let's do something together.

www.soupdesign.net


iceland & italy by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson

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In the town of Prato, Toscana stands a white house on a street corner. On one side the local barbershop, the other a church. The house has been completely renovated to suit a family of three and maintains an international aura.

MARÍ A JÓ N SD ÓT T I R calls this beau tifu l old hou se ho m e along with her p ar tn er Lore n zo an d their son Dan í e l . M a r ía comes f rom I ce lan d bu t has lived in I t aly for m any yea rs . This little fam ily is ver y ar tistic an d it shin es throug h t h e i r environ m en t, alon g with Marí a’s creativity dr iven u p b ri n gi n g an d p assion for the f ield. The hou se has been in Lorenzo’s famil y for qu ite som e tim e, ever sin ce his G ran dm oth e r acquired it an d lived there. When Marí a an d Lore n zo m ove d in, it qu ickly becam e clear that the classic 17 th cen tury buildin g had seen better days an d n eeded ren ovatin g . T h ey had a clear vision of what they wan ted to chan ge wit h q ui te radic al adap t ation s in order to accom m odate the wh o l e famil y. The hou se’s fu n dam en t al desig n was altered, ro o m s move d an d en larged to m ax im ize each sp ace. They co m b i n e d several sm all room s in order to have a large bathroom a n d the main st aircase was m oved to better u tilize sp ace o n the secon d f loor. The bathroom , in p ar ticu lar, st an ds o ut as a m on u m en t to Marí a’s vision , ar t an d desire to m o l d her e nviron m en t. I t is tr u ly u n iqu e. L in es are distin ct i ve l y orien t al with a Morocc an in f lu en ce. The f ram ewor k o f t h e buildin g is white an d lef t qu ite raw. Marí a’s sister, Ma rgrét is a ceram ic ar tist in I celan d an d m any of her p ieces c a n be fou n d throug hou t the I t alian hom e n oticeably p u t t i n g their st am p on the sp ace. The décor is p rom in en tly w h i te or in p ale ear thy ton es with white, tex tu red fu r n itu re . A croch eted cu r t ain an d bedsp read are ar t p ieces craf te d by Lore n zo’s Gran dm ot he r. Colors are p or trayed thro ugh María’s p ain tin gs, in the livin g room an d in her wor ks h o p. The a r t gen e cer t ain ly r u n s in the fam ily as Marí a alo n g w i t h her s isters Marg ré t an d Þórdí s are all ar tists. They h ave an ex hibition together en titled “ Three sisters” in H of, t h e Cultu ral an d Con feren ce Cen ter in A ku rey ri , I ce l an d.

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Q&A What is the view outside your window? Outside my workshop window I see the little square that I live by, the water fount a in that has stood there for decades, the church and the church tower that is stretched towards the heavens and the trees that grow in the hills nearby. The old church bells ring every day and remind you how time goes by. What is your favorite part about living in Prato and It aly in general? The spring in It aly is wonderful and the country offers such an abundance of beauty; the art, the buildings, the landscape and not to mention the food, wine, cappuccino and brioches! I’m also love the joy that surrounds It alian s, even though the chaos can become overwhelming at times! Describe your home in 3 words. House with soul. What makes your home also a good workplace? The fact that I can be my own boss and do what I please! Is it a challenge to separate domestic and professional life when both are located in the same place? Yes, sometimes it can become complicated and somewhat distracting, but at the same time it’s very liberating to be able to work at home. Where and when are you at your creative peak? I usually require peace and quiet to be creative. But creativity can blossom in numerous places at many different moments. Do you decorate with your own work? I have my paintings and mosaic pieces hanging on our walls and when I am painting new pieces I often put them in the living room, on a wall that is very visible from where I have my morning coffee. There it’s good to observe the work, criticize what might have gone better and assess what I’m happy with. What is your next project? Right now I’m t aking a small breather after the col laborative show I did with my sisters in Hof. In December I will collaborate on a show in Prato where I will paint a com memorative piece about a young artist I knew personally, that passed away this year.

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THE BATHROOM, IN PARTICULAR, STANDS OUT AS A MONUMENT TO MARÍA’S VISION, ART AND DESIRE TO MOLD HER ENVIRONMENT. IT IS TRULY UNIQUE. LINES ARE DISTINCTIVELY ORIENTAL WITH A MOROCCAN INFLUENCE

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THE HOUSE IN PRATO HAS BEEN IN LORENZO’S FAMILY FOR QUITE SOME TIME. WHEN MARÍA AND LORENZO MOVED IN, IT QUICKLY BECAME CLEAR THAT THE CLASSIC 17TH CENTURY BUILDING HAD SEEN BETTER DAYS AND NEEDED RENOVATING.

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MU N I R


the home is A WORK IN PROGRESS by Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


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“Decorative painting combines many of my interests, I’ve always been very creative and loved drawing, interior design and home making.”

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Skillfully homemade is the description that comes to mind while observing Auður Skúladóttir and her family‘s home in Akureyri. Auður is a true artist and jack of all trades diving head first into renovations to her home, furniture and living accessories herself. AUÐUR STUDIED DECORATIVE PAINTING IN DENMARK – which amongst other things involved

making paint from eggs, milk powder and chalk as well as learning traditional techniques such as trompe l‘oeil, gilding and fresco. A large part of the curriculum was the study of marble painting techniques pioneered by the revered French artist and teacher Yannick Guégan. Auður moved her husband, Hjörtur Fjeldsted and their three children over to Denmark to live there during her study. The run-up to her decision regarding her education came from an article Auður read in a British magazine about a woman using "decoupage" techniques to create art pieces. She cut out the article, purchased paintbrushes and ceramic pots then had a go at the technique herself. She fell in love with the craft and 6 months later she was enrolled and studying in Denmark. "I immediately knew after reading that article that this was what I wanted to do" says Auður. "Decorative painting combines many of my interests, I’ve always been very creative and loved drawing, interior design and home making". One of Auður‘s special interests, the above mentioned "Decoupage" technique has been used for centuries as a way of decorating objects and furniture. It involves paper cutouts that are colored, glued and varnished up to 40 times over. This technique was hugely popular in the time of Louis the 16th and Marie Antoinette – another fun fact is that Margret Thorhildur, Queen of Denmark, is one of the most acclaimed "Decoupage" artists of our time! The style is in essence quite French and bases itself within the period from 1750 to 1793 – which happens to be exactly the periodic style that Auður is most interested in. Her home is beautifully decorated with an abundance of her own work. According to Hjörtur she definitely has a tradesman’s blood. In her mind, there is no barrier that cannot be overcome as she is more than ready to get her hands dirty and has a good knowledge and understanding of the materials she uses, whether it be paint, masonry or carpentry. She has a workshop where she completes most of her projects – at the moment she is mainly working on mirrors and small furniture. When taking a look around her home we see mirrors as a defining feature, all except for one of which ae made by Auður. The odd one out happens to be Auður’s favorite piece within their home, a mirror bought at an antique market in Belgium, where they resided for a couple of years. The story accompanying this piece maintains that it’s from 1900 and used to hang in a Parisian hotel. Auður tends to collect found objects, she buys furniture in order to modify it or disassemble and use for parts. "I’m not trying to make objects appear old; I’m trying to achieve a desired style and texture. I buy objects that I transform by painting and decorating. No two items of mine are the same, each piece is unique. I don’t follow trends when it comes to the fundamentals of a home or a project. My style hasn’t changed dramatically throughout the years either, instead it has developed steadily and I feel closer to it than ever. My home is a constant work in progress." • whendecorating.blogspot.com • whendecorating.tumblr.com • pinterest.com/whendecorating/ • kalklitir.com • facebook.com/pages/auskula HOME & DELICIOUS

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“I’m not trying to make objects appear old; I’m trying to achieve a desired style and texture.”

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cook it

ALL ABOUT FOOD


recipes & styling Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


A Good Weekend for Eating

It’s a truth universally acknowledged that when people go to their summerhouses, they always want to enjoy delicious food there. The dilemma is, however, what to eat and cook, to pack and to buy. Here’s a suggestion for a good summerhouse weekend.


Bruschetta with Salami and Slow-Cooked Tomatoes

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Pan-Seared "Carpaccio"

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Tagliatelle with Lemon Sauce

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recipes PAN-SEARED „CARPACCIO”

250 g beef tenderloin olive oil one bag arugula 2 Tbsp olive oil 2 Tbsp fresh-squeezed lemon juice fresh-squeezed lemon juice 2 Tbsp olive oil 1 tsp balsamic vinegar parmesan cheese

BRUSCHETTA WITH SALAMI AND SLOW-COOKED TOMATOES

sourdough bread olive oil half a clove of garlic tomatoes olive oil salt and pepper a pinch of sugar, to taste Sear the tenderloin in a tiny bit of oil for about 1 minute on each side. Salt and pepper. Remove from your favorite fresh herbs arugula the skillet and let stand for 15-20 minutes. Cover salami with plastic wrap and place in a freezer for 1-2 taleggio or brie cheese hours. At this point it will be easy to cut the meat into thin slices. Lay the slices on a sheet of plastic parmesanostur

wrap, place another layer of plastic on top, and roll them flat with a rolling pin or a bottle, taking care not to damage the meat. Lay the flattened slices on a plate. Toss the arugula in 2 Tbsp each of oil and lemon juice, and lay the salad on the middle of the plate, on top of the slices of meat. Drizzle with fresh lemon juice. Top with shredded parmesan. Combine oil and balsamic vinegar and serve with the dish.

TAGLIATELLE WITH LEMON SAUCE 300-400 g tagliatelle 4 Tbsp olive oil 5 Tbsp capers 2 garlic ribs, chopped fine zest of 1 lemon juice of 1 lemon 3-4 dl cream salt and pepper 1 dl parmesan cheese a generous fistful of arugula or spinach

Boil pasta according to instructions. Heat oil on a skillet, add the capers, and soften them along with the garlic. Stir. Add the lemon zest and juice to the skillet and let the sauce simmer at low heat until it reduces somewhat. Add the cream and bring to a boil, remove from the burner and stir in the parmesan cheese. Add salt and pepper to taste. Add the salad to the sauce and stir carefully, allowing it to soften. Add the pasta to the sauce in a skillet and combine well. Serve with parmesan cheese.

First prepare the tomatoes. Preheat the oven to 120–150°C/250–300°F. The appropriate temperature will depend on how long you can allow the tomatoes to stay in the oven. It’s best to give them plenty of time at a low temperature, up to four hours of slow cooking. Halve the tomatoes and lay them in an oven-safe dish. Drizzle them with olive oil, salt and pepper, and sprinkle with a pinch of sugar. Chop the herbs and sprinkle them over the tomatoes. Place the dish in the oven. Take care to check on it regularly, as the herbs burn easily if the oven is too hot. The tomatoes release delicious juices, which can be poured over any leftover tomatoes to enhance their flavor. Slice the sourdough bread. Of course the bruschetta can be made from a different kind of bread, a simple french baguette, for instance, but sourdough gives it a particular depth of flavor. Place under a grill, in a hot oven, or on a grill pan. Do not let the bread become too hard! After toasting, rub the bread with a clove of garlic and drizzle it with some olive oil. Lay a slice of bread on a plate, top with some salad, lay a slice of salami on top, then cheese, tomatoes, and grated parmesan. Note that almost any cheese goes well with this recipe. Here I have used an Italian taleggio, but brie or blue cheese are equally good options.

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recipes

ALMOND CAKE

75 g butter 1 dl sugar 2 eggs 2 ½ dl flour 2 tsp baking powder ½ tsp salt 1 tsp almond extract 1 dl milk 3 dl powdered sugar 1 tsp hot water 1 Tbsp Ribena or other blackcurrant juice

Preheat the oven to 180°C/350°F. Beat butter and sugar together until light and fluffy. Add eggs and beat thoroughly. Add dry ingredients, almond extract, and milk. Beat well. Place in a bundt pan from which the cake can be easily removed, greasing if necessary. Bake for about 20 minutes. Do not overbake the cake, as it will become too dry. Combine the juice and the water. Beat the powdered sugar and the juice mixture together until smooth. Pour over the cake. Serve.

BERRIES WITH MASCARPONE CREAM

berries and fruits of your own choosing 2 ½ dl mascarpone cheese at room temperature 2 Tbsp honey ½ tsp vanilla extract 4 Tbsp whipped cream melted chocolate

Chop the fruits and berries into bowls. Beat the mascarpone with the honey and vanilla until the mixture is light and smooth. Carefully add the whipped cream and stir to combine. Drizzle chocolate over the fruit in the bowls, top with the mascarpone cream, and serve. Decorate to taste.

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Almond Cake


Berries with Mascarpone Cream

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design

by Elsa Ævarsdóttir

People interested in cooking may know the French casseroles from Le Creuset. Characterized by their colorful enameled cast iron, the casseroles have been made in the French town of Fresnoyle-Grand since 1925. The company's founders were two Belgian artisans, Armand Desaegher and Octave Aubecq. The first casserole they made, typically known as a "Dutch Oven” or “French Oven” continues to be in production to this day. Le Creuset's signature red-orange color also dates to the beginning years of the company. Today the company sells their French/Dutch ovens all over the world and in many different sizes and colors. Everyone should be able to find something that fits their needs. The French/Dutch ovens are particularly useful for cassoulet and other longbaking stews. They retain heat for longer, are easy to clean and the solid craftsmanship makes them very durable. The casseroles are suitable for all heat sources and so good looking you can take them from oven to table! WWW.LECREUSET.COM

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RU B


D

R

EVE

G

FOR A 3-YEAR-OLD BIRTHDAY

IN

TH Y R

OUN

When my little boy turned three, at the end of May, I wanted to have a garden party with a fun and colorful theme. After some searching I decided on a "round" theme and I had so much fun f inding all things round to play with and nibble on. recipes & styling Helga Guðný Theodors • photos Ingólfur Guðmundsson


MENU

food

asian meatballs sliders

melon balls blueberries, grapes

drink sangria

fresh apple-orange juice

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birthday

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birthday

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play

mini trampolin balls

hula hoops bubbles jump balls

goodbye little treat bags

with jelly beans bouncy balls

and round stamps

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recipes

ASIAN MEATBALLS*

MEATBALLS 1.9 pounds ground turkey 2 tsp toasted sesame oil 1 cup panko 1/2 tsp fresh ginger, grated 2 eggs 3 tsp fresh garlic, grated 1/2 cup green onions, thinly sliced set one tbsp aside for garnish Sauce 2/3 cup hoisin sauce 1/4 cup rice vinegar 2 cloves garlic, grated 2 tbsp soy sauce 1 tsp toasted sesame oil 1 tsp fresh ginger, grated Preh eat you r ove n to 400 d egrees . M ix together i n a l a rge b owl a l l t h e ingred ient s fo r t h e meat b a l l s . It i s be s t to jus t d ive r igh t in with yo ur h a nd s to ge t t h e b es t mix. M a ke b a l l s that are arou nd 2 m ou t h ful s in s ize (a b o ut a n 1" - 1.5 " i n di am e te r ) a nd pl ace t h em o n a grea sed bakin g sheet . Bu t t h e m eat b a l l s in t h e oven a nd cook for ab o u t 22-24 m i nu tes , d epend ing o n yo ur oven . To chec k a nd see if t h e b a l l s a re rea d y, cut on e i n half wh e n wh e n t h e t im e is up to ma ke su re that t h e m eat h a s no pink co l o r to it a ny more. W hi le t h e m eat ba ll s a re co o king, wh is k together all t he i ng re d i e nt s fo r t h e s auce a nd set a side. W hen t h e m eat b a ll s a re rea d y, l et t h em cool for ab o u t 5 m i nu te s b efo re t ra ns fer r ing t h em to a la rge pot or d u tc h oven. Po ur t h e s auce over an d mi x t h e s au ce wi t h t h e m eat b a l l s over mediu mlow h eat . P l ace t hem o n a d is h , gra nis h a nd serve o n a n i ce p l at te r. *Original recipe from gimmesomeoven.com

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SLIDERS WITH CHEDDAR, BBQ-YOGURT SAUCE AND GUACAMOLE

Burgers 2 pounds ground turkey 1/2 cup 1/4 cup crumbled feta good quality steak seasoning, to taste. 4 slices extra sharp cheddar cheese, quartered BBQ-yogurt sauce 1/2 cup plain yogurt 1/4 cup good quality bbq-sauce Guacamole 2 avocado, ripe 2 garlic gloves, grated 1/2 jalapeĂąo, sliced small salt and pepper to taste micro greens 16 slider buns or 4 large ciabatta breads, quartered H eat the g rill to mediu m. Mix together al l th e bu rger in g redien ts in a large bowl. S eason th e meat. Form small bu rgers an d place aside . T h e bu rgers shou ld be arou n d 2oz each. Qu ar te r th e cheese slices an d set aside with the bu rge rs. Blen d together the yogu rt an d the bbq-s au ce a n d keep in the refrigerator. H alf an d pit the avocados an d mash them together in a bowl. W hisk them u n til crea my. Add the garlic an d a little of the jalapeĂąo. Ta ste an d add more peppers if you wan t it more spi cy. Be carefu l thoug h, if you are servin g the se to th e little on es. S eason with salt an d pepper. Grill the bu rgers over direct mediu m hea r for 8-10 min u tes, tu rn in g on ce. Place the ch e dda r on the bu rgers an d let melt for the last minu te . Place a dollop of the yogu rt bbq-sau ce on on e half of the bu n an d a good spoon fu l of gu acamole on the other half. Place the b u rge r on the bu n , sprin kle with the micro g reen s. C l ose an d serve.


GARDEN PARTY SANGRIA

1 bottle red wine 12 cl gin 2 tbsp agave syrup 4 cups ginger ale or ginger beer 1 large orange, sliced 1 large lemon, sliced 1 lime, sliced handful of raspberries lot of ice cubes M i x toge th er t h e red wine, gin & agave s y r u p a nd a d d t h e s l iced f r uit . St ir well. P l ace i n th e refr igerato r fo r at l east 24 h ou rs . J us t b efo re yo u ser ve t he s a ng r i a a dd t h e ginger a l e, ra s pb e rries a nd i ce . Ser ve in a c l ea r c a rafe o r drin k d i s p e nse r so t h e co l o r o f t h e s a ngria a nd t h e f r uit s a re v is ib l e.

ROUND KIDS JUICE 6 apples 6 oranges

Pee l t h e ora nges a nd wa s h yo ur apples. P l ace i n a juicer a nd juice. Ser ve in a k i d - f r i e nd l y d r ink d is penser, so t he little one s c a n h el p t h emsel ves .

thoughts

T h e p os s ib il it ies wit h t h is t h em e are in fac t e nd l es s a nd yo u c a n jus t l et you r i m ag i nat io n r un wil d . I h a d a l l t h e rou n d f r u i t i n b eaut iful b owl s , b ot h o n the kids t a bl e , a nd fo r t h e grown ups . I o rdered gorgeou s pa per s t raws a nd cups w ith d ot s on t h em f ro m Sweet Sh o p Lu lu . I h u ng p o m po ms a l l over a nd wa s h a p py to see t h at my Icel a nd ic napkin s f rom H e k l a , wit h " l a mb agra s " o r Moss Ca m p i on wh ere a per fec t f it .

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Wafers & WhatnOt GREAT FOR DIPPING AND SPREADING, THESE WAFERS AND DIPS ARE AN EXCELLENT COMBINATION AS AN INFORMAL APPETIZER OR A BUFFET ITEM. THEY ALSO GO BRILLIANTLY WITH BAKED CHEESES, HUMMUS, AND MORE. recipes & styling Halla Bรกra Gestsdรณttir โ€ข photos Gunnar Sverrisson


Pear, Ginger, and Chili Spread 4 pears, peeled and diced 3 cm (1¼ in) fresh ginger, shredded 1 red chili, halved and de-seeded 1 onion, f inely chopped 3 Tbsp fresh coriander, chopped 1 tsp roasted coriander seeds 2½ dl apple or white wine vinegar 100 g brown sugar 100 g sugar salt and black pepper

Combine all ingredients except salt and pepper in a saucepan, stir, and bring to a boil. Lower the heat and let simmer for 30 minutes. If you prefer, remove the chili from the mixture before pureeing it with a blender wand or in a food processor. Do not overpuree – it should not have the cons istency of baby food, but rather ret ain a coarse texture. Salt and pepper to t aste. * T he p u ree i s d e li c i o u s wi t h c hi c ke n a n d a s a sa n d wi c h sp rea d . * * T hi s sp rea d go e s pa r t i cu la r ly we ll wi t h m el te d chee se s . A ll yo u n ee d to d o i s wra p a whi te m o ld c hee se with p ro sc i u t to a n d p u t i t i n a hot ove n u n t i l t he chee se has b eco m e hot a n d m o lte n i n si d e .

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recipes

Tomato Dip

2 Tbsp olive oil 2 cloves garlic, shredded 1 can tomatoes salt and black pepper 1 ball mozzarella shredded basil Heat the oil in a saucepan. Soften the garlic carefully so it doesn’t brown. Pour the tomatoes on and stir, adding salt and pepper to t aste. Place in an oven-safe di sh and shred the mozzarella over top. Place in an oven until the cheese is melted. Sprinkle with s hredded basil before serving.

Feta Spread

200 g pure fet a cheese 1 tsp f ine lemon zest 2 tsp fresh lemon juice ½ clove garlic, crushed 2 Tbsp olive oil

Parmesan Wafers

250 g f lour 20 g shredded parmesan cheese 1 tsp Maldon salt Cayenne pepper on the tip of a knife 1 small egg 30 g butter 175 ml milk Preheat oven to 200°C/390°F. Combine dry ingredients; add eggs, butter, and milk. Knead the dough; a mixer with a dough hook does the job well. Divide into small pieces and roll out thin on a f loured board. Arrange on a baking sheet clad with parchment paper. Bake for a few minutes, until the crackers turn slightly golden. Serve with the dips presented below. This is a versatile cracker that can be combined with any number of things. Try adding herbs, a different cheese, roasted seeds or cumin seeds to the dough. You can also experiment with the size.

Combine all ingre dients in a food processor and puree completely. Serve with the tomato dip.

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Green Georgeous THESE RECIPES ARE THEMED AROUND FRUITS AND VEGETABLES. THE RAW MATERIALS ARE RAISED TO A HIGHER PLANE THROUGH DELICIOUS COMBINATIONS & MAK E GREAT SIDES WITH THE SUMMER BARBECUE AND MORE

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recipes

CHEESE AND PROSCIUTTO ROLLS 12 slices of your favorite prosciutto 125 g soft cheese* 1 Tbsp fresh thyme 2 Tbsp olive oil 1 Tbsp liquid honey

Salad 250 g mixed greens 3 soft pears, sliced 50 g blueberries 50-80 g radishes, sliced, quantity to taste 150 g blue cheese 3 Tbsp toasted pine nuts

Dressing 3 Tbsp good olive oil 2 Tbsp balsamic vinegar 2 Tbsp fresh-squeezed orange juice 1 Tbsp honey or good-quality corn syrup sea salt and black pepper Combine cheese, thyme, and olive oil. Take one slice of prosciutto, place about one tablespoon of cheese on it, and roll up. Adjust the amount of cheese mixture according to the size of the slice. Line the rolls up in an oven-safe dish and drizzle with honey. Bake at 200°C/390°F until the cheese is piping hot and soft. Combine all the salad ingredients in a bowl and toss gently. Combine vinaigrette ingredients, adjusting salt and pepper to taste. Pour over the salad and toss gently to distribute the dressing.** Place the salad on a plate or a tray. Distribute the rolls of prosciutto across the salad bed and serve. The salad is good with all food, served on its own with bread, and as part of a buffet. *try goat cheese, mascarpone, cream cheese or blue cheese **to speed up and simplify the dish, you can opt to serve the rolls on a simple bed of good leafy greens.

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OVEN-ROASTED VEGETABLES IN BATTER ½ eggplant, coarsely diced ½ zucchini, coarsely diced yellow, red, and green peppers, coarsely diced 8 cherry tomatoes, halved 150 g good sausage of your own choosing, chopped 3 Tbsp olive oil

Batter: 100 g flour 2 ½ dl milk 2 large eggs black and white pepper Toss the vegetables and sausage with the olive oil in a bowl. Pour in an oven-safe dish. Bake in a 200°C/390°F oven for 10-12 minutes. Combine all ingredients for the batter and pour over the vegetables in the dish. Bake for an additional 30 minutes and serve hot.


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FRESH MINT AND STRAWBERRY SAUCES Mint Sauce 4 Tbsp extra virgin olive oil 2 cloves garlic, finely chopped 8 Tbsp fresh mint, finely chopped 1 tsp cumin seeds 2 Tbsp red wine vinegar ½ tsk powdered sugar salt and black pepper

BROCCOLI SALAD WITH PEACHES AND FETA 600 g broccoli, cut and trimmed into small trees 200 g feta cheese 150 g dried peaches, finely chopped 100 g hazelnuts, coarsely chopped 100 g spinach 10 cherry tomatoes, halved

Dressing juice of ½ lemon 1 Tbsp honey dijon mustard 3 Tbsp olive oil salt and black pepper

Boil the broccoli in salt water for 5 minutes. Remove from the hot water, pour into a strainer, and rinse in cold water. Then combine all salad ingredients. Combine dressing ingredients and drizzle on the salad. Serve.

Heat oil on a skillet over medium heat. Soften the garlic, but take care not to brown it. Place half the mint in the skillet along with the cumin and stir. Pour the vinegar on. Let simmer for half a minute. Remove from the heat. The mint should darken in the vinegar. Stir the remaining mint into the paste on the skillet and salt and pepper to taste. If the sauce tastes strongly of vinegar, you can add the sugar, but otherwise it’s unnecessary. Serve the sauce hot.

Strawberry Sauce 250 g strawberries, halved or quartered ½ dl balsamic vinegar 2 Tbsp sugar, powdered sugar, or cane sugar 2 Tbsp chicken stock salt and pepper fistful of fresh basil, finely chopped Place the strawberries in a saucepan, sprinkle with sugar, and pour balsamic vinegar over them. Stir and let stand for 15 minutes. Bring up the heat under the sauce and let it simmer until the berries soften and start releasing quite a bit of juice, about 5-7 minutes. Add chicken stock, salt, and pepper to taste. Note that if you use stock in concentrated powder or liquid form, you can sprinkle about ½ teaspoon over the sauce and stir to combine, or pour a few drops in. Sprinkle fresh basil over the gravy before serving it hot. *These gravies are tasty with all meats, whether grilled, pan-fried, or roasted.

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recipes

FRUITCAKE WITH MANGO AND CREAM CHEESE FROSTING 3 eggs 1 cup sunflower oil 1 cup brown sugar 1½ cups flour 1½ tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 2 carrots, finely shredded ¾ cup walnuts, chopped 1 small can (227 g) pineapple, chopped 1 mango, sliced

Frosting 100 g butter 250 g cream cheese 1 tsp. vanilla 350 g powdered sugar 1 Tbsp. lemon juice Preheat oven to 180°C/350°F. Stir together eggs, oil, and sugar until light in color and consistency. Next add the dry ingredients, then carrots, walnuts, and pineapple. Pour into a mould 24 cm (9 in.) in diameter and bake for about 60 minutes. Watch the cake closely and test it using a toothpick. For frosting, beat together powdered sugar, butter, cream cheese, and vanilla until smooth. Add the lemon juice and beat until creamy and soft. When the cake has cooled, slice it horizontally to make two layers. Frost the lower half and cover the frosting with slices of mango. Lay the second layer on top of the mango and cover the cake with the remainder of the frosting. A garnish of shaved coconut is a lovely touch.

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fOL LOw US On OUr bLOg

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italian style dinner party Q U IC K & E ASY

FO R TH OSE W H O WA N T TO G I V E TH E BA R BECU E A R EST, A R E EX P ECTI N G G U ESTS, A N D DO N ’T H AV E M UC H TI M E TO PU T TO G ETH ER A DEL I C I O US A N D ATM OSP H ER I C ME AL. TH I S M EN U DRAWS O N I TA L I A N S’ EXC EPTI O NAL TAL EN T FO R EN JOY I N G TH E SI M P L E P L EASU RES OF G O O D FO O D A N D G O O D CO MPA N Y . recipes & styling Halla Bára Gestsdóttir photos Gunnar Sverrisson

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recipes

PROSCIUTTO WITH BOILED PEARS & GOAT CHEESE 6 dl water 6 d l d r y wh ite win e 250 g powd ered sugar 4 pea rs , peel ed , co red , a nd sliced

4- 6 s l i ce s p rosciut to per perso n, d ependin g on t h e s ize o f t h e slices 6 T b s p sof t goat ch eese (o r ot h er so ft c h eese), 1 T b s p/person

P l ace wate r, wi ne, a nd suga r in a pot a nd brin g to a b oi l . P l ace t h e pea rs in t h e s y r up a nd cook fo r 15 m i nu te s . Re move f ro m t h e l iq uid o nce soft. T he pea rs a l so ma ke fo r a d el ic io us d es sert with ice c rea m o r wh ipped cream.

TUSCAN APPLE CAKE

FRESH LEMON PENNE WITH PORCINI MUSHROOMS AND PINE NUTS 300-400 g penne pasta 2 Tbsp butter 2 cloves garlic, finely sliced 30 g porcini mushrooms 1 dl water 1 dl white wine 2 Tbsp chopped, fresh herbs to taste, f.ex. parsley, thyme, and sage juice and fine zest of ½ lemon 2 dl cream or sour cream 50 g toasted pine nuts 50 g parmesan cheese salt and black pepper or a dried chili pod

8-10 thick slices of white bread with crusts removed 3 dl milk 3 eggs 90 g powdered sugar 3 Tbsp flour 1 tsp vanilla 1 Tbsp butter, melted 2 ½ dl cream Pou r water an d win e in a pot an d let the 1 ½ apples, thickly sliced mu shrooms simmer on low heat for 20 mi n u te s.

Preh eat ove n to 180° C/350° F. Line a 24 cm/9 in . sp r i ng for m* wi t h b ut ter o r b a king pa per. Place t h e b rea d i n a s h a l l ow b owl a nd soa k w ith the m i l k . Le t s t a nd fo r a b o ut 2 0 m inutes o r u n til the b rea d is soa ked t hroug h. Co m bi ne eg gs , suga r, f l o ur, va nil l a , a nd bu tter to m a ke a l ig h t b at ter a nd c a reful l y fo l d in the cream. S q u eeze t he mil k o ut o f t h e b rea d , press it l ig h t l y i nto t h e b ot to m o f t h e s pr ing fo rm, lin e t he a p p l e s l i ce s o n to p in a c ircul a r pat tern an d p o u r t h e bat te r over it . Let s t a nd fo r 10 min u tes b efo re p l ac i ng i n th e oven fo r 50 m inutes or u n til go l d en a nd moist. A l l ow to cool s l igh t l y in t h e fo r m a nd sprin kle w i th p owd e re d suga r. Ser ve wit h wh ipped cream o r ice cream. *This cake needn’t necessarily be baked in a spring form; an oven-safe pan will do fine.

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Remove them from the pot, squ eeze the l i qu i d ou t an d set it aside. S often the garlic in bu tte r. Place the mu shrooms in the skillet with th e garlic an d let soften for 5 min u tes. Add th e herbs. Add 1 dl of the mu shroom broth to the s k i l l e t an d brin g to a boil. Add the lemon ju ice a n d ze st, then cream or sou r cream. Salt an d peppe r to t aste. Propon en ts of a spicier dish mig h t e n j oy addin g some dried chili, bu t it is best co mbi n e d with the mu shrooms an d garlic in the ski l l e t before addin g the broth. Combin e with the boiled past a, stir well, a dd th e pin e n u ts an d the parmesan an d serve.


Prosciutto with Boiled Pears & Goat Cheese

Fresh Lemon Penne with Porcini Mushrooms and Pine Nuts

Tuscan Apple Cake

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table settings

SUMMeR tablE It is a great blessing to have a garden, nevertheless an outside table and seating area! Garden parties do not need to be expensive – all you need is to let your imagination loose and to have a loving heart that beats to a culinary rhythm. by Inga Bryndís Jónsdóttir photos Gunnar Sverrisson


table settings

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The objects priding my summer table t his time around are mostly from the good shepherd, a local thrift store. The crystal glasses embrace the juxtaposition of textures, fine vs. coarse. The old pottery is given a new purpose as a candleholder and looks wonderful up against the rough wooden table. I recommend a trip to your local thrift store, a dig around in your parents, in-laws or grandmothers cupboards and I’m sure you will find beautiful objects to make your summer table that extra bit special.

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M Y K I TC H E N SIGURVEIG KÁRADÓTTIR tells us that in one way or another she has always been closely involved with food and all things culinary. It all began through experimentation in her Grandmothers kitchen, then by taking part in the running of her parents restaurant and finally with her seeking a culinary education from Le Cordon Bleu.

by Halla Bára Gestsdóttir • photos Gunnar Sverrisson


Soon after graduating in 2008 Sigurveig founded a company, Matarkistan (The Food Chest) where the main focus lies in the production of oatmeal snack bars to a recipe that she developed in her kitchen at home. Additionally, Matarkistan produces a variety of other delightful treats in smaller quantities such as seasonal Macaroons, which are only made to special order. Sigurveig is also making a name for herself as a food writer having written the book Sultur allt árið (Jam all year around) that was published last year and having co-authored Hollt nesti að heiman (Healthy homemade lunches). It comes as no surprise that she has more books in the pipeline to tempt our taste buds in the years to come. Our curiosity regarding the kitchen of a woman immersed in culinary delights led us to the following glimpse into her world: Which three words describe your kitchen the best? Warm, cozy and bright. What’s for dinner? Whatever I feel like on the day, I don’t tend to plan meals ahead – I prefer to just let them happen. Tea or Coffee? Coffee… with the occasional tea. I could not survive in my kitchen without… my mortar. I use it a lot to grind spices, mince garlic… all sorts really. I usually find it quicker and easier than to get out the food processor despite it requiring a bit more elbow grease. My newest kitchen obsession is… Macaroons. Macaroons. Macaroons. My dining room is… thankfully open into the kitchen, so when 176 HOME & DELICIOUS


RHUBARB SYRUP WITH CINNAMON AND STAR ANISE

From the book Sultur allt árið (Jam all year around) 1 kg Rhubarb cut into chunks 200gr raw sugar (+50% blended with the liquid rhubarb, see below) 1 cinnamon stick 2-3 Star anise pods Rhubarb, cinnamon and 200gr raw sugar put together in a saucepan and cooked until the mixture begins to boil, be careful that the rhubarb does not mash. Remove from heat and put a lid over the saucepan, let it rest for some time – overnight is fine. When ready, sift the mixture as to remove the rhubarb chunks (you can re-use these, for example blended with yogurt). The liquid which remains is measured, purified and more sugar is added. (For every 500ml of liquid, 250gr of sugar is added 50%) Liquid and sugar are combined in a saucepan, boil for 10-15 minutes, or until the liquid as reduced by at least one third. The syrup is placed into a nice jar or bottle with the cinnamon stick and star anise; it looks lovely and will develop a stronger taste over time. Syrup has a very similar creative process to juice, although it is slightly thicker and sweeter. You can use white sugar if preferred or reduce the amount of sugar, however the less sugar used the thinner the syrup. I recommend using the syrup on waffles or pancakes with ice cream, however other uses like mixing it with water or carbonated water can produce a refreshing rhubarb drink! Best to use a well developed, prominently red rhubarb for the syrup.

I have dinner guests I don’t need to leave the party to prepare the next course! It would be great to… have a pantry where I could stock up on all sorts of food. A cold store in particular would be perfect! Also a garden with fruit trees and vegetables. What I need in my kitchen is… more work surfaces. I love my kitchen, but it would be great to have more work surfaces and cupboards. I currently have to think very carefully about each new kitchen purchase. Do I really need this and where can I store it! Who would you most like to have over for dinner, dead or alive? My family – those who are with us and those who have passed. I think I don’t really have any fantasy dinner guests, however I do know who my least favorite would be – picky eaters. What is your kitchen cupboard guilty pleasure? It changes from time to time but at the moment it’s macaroons. It’s absolutely wonderful to sneak 1 or 2 out of the freezer to enjoy with coffee. Describe your perfect meal: A perfect meal is simply perfect. It’s not just a recipe – everything needs to be right. The mood, the company, the atmosphere… How would you taste? I guess I would have to try cooking myself to find out! Am I sweet or am I sour…? I just don’t know! At least I don’t think that I would be bland, although I can’t say that I’m in any hurry to find out! What is your signature dish? I studied French cuisine, so I build a lot of my recipes based on those principles – therefore I feel that it somewhat defines my repertoire. What would you never have in your kitchen? A microwave. What kind of meal would you describe as comfortable? A slow cooked meal, on a low heat all in one pot. Your dream kitchen? My kitchen but bigger. Do you have a motto when it comes to your cooking? I cook a lot from scratch. Make my own soup stock and prefer to grind my own spices. The ingredients are key to me – I guess that is my motto. Fresh, good quality ingredients and allowing myself time to properly create each meal. Which talent do you wish that you had in the kitchen? I think that I have quite diverse talents within the kitchen although I am always learning more tricks. However, a talent I wish I had is gardening. I would love to know how to grow my own vegetables - for now I’ll stick to tending to my herb garden. HOME & DELICIOUS

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SÆLKERALANDIÐ ÍSLAND (ICELAND LOCAL FOOD GUIDE) IS THE NEWEST MEDIA PRODUCTION FROM THE ADVENTUROUS VALGERÐUR MATTHÍASDÓTTIR. ITS MAIN FOCUS IS TO OPEN OUR EYES TO PLACES THAT OFFER FRESH AND DELICIOUS GOURMET CUISINE FROM LOCALLY SOURCED PRODUCE ALL OVER ICELAND. by Halla Bára Gestsdóttir

“As I live and breath media I find it extremely satisfying to be able to pass on beautiful and positive things I experience” says Vala. This project involved the accumulation of information into a brochure, or in fact a little book with a map. On the map there are close to two hundred marked places that Vala has found within Iceland. These places either offer something exciting to eat, whether it be restaurant courses, domestic styled meals, simple things such as freshly made pancakes with Icelandic wild berry jam or even where to find fresh produce from farmers markets. “Its amazing to see the revolution that has taken place regarding the abundance of great food on offer in the rural districts over the past years” she says.

Vala also has a website www.icelandlocalfoodguide.is where she has started showing videos from some of these exciting places. On the website you can click on different parts of the country in order to find the best food spots. In addition, a similar website is to be created in Icelandic. “It’s great to present all of this exciting information through the amazing portal the Internet provides, or as I like to refer to it as, the largest television network in the world”. The brochure is not only going to be distributed throughout Iceland. Vala has teamed up with Iceland Express to introduce the material here as well as abroad! I have become quite particular and set high standards when it comes to food. I try to eat as much organic food as possible and I have developed a low tolerance towards mass-produced, bad food. Nowadays I immediately feel queasy when I eat junk food. That’s not to say that I don’t fall in to the trap of takeaways, but now it’s only on the odd occasion. It’s interesting but I feel that when I eat junk food I have a harder time concentrating and can’t quite seem to relax. I’m extremely fascinated by the effects food can have on our bodies and our souls.

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When I travel abroad the cuisine is always what I become most excited about. I look for the best restaurants, cafés and markets – so I have embraced the same approach when traveling within Iceland. This is my passion. I would love to design a restaurant/café to run. My final project when I studied architecture was a restaurant/ café so I have already examined every aspect!


gourmet

I have many favorite dishes. I’ve enabled an addiction to my healthy morning smoothies. Fresh fish with brand new potatoes is something that I have grown to appreciate over the years. Indian food is fantastic as is Italian. I love the French combination of mussels and French fries. Fish soup with lots of fresh fish and spices is something I really enjoy. I also love gravy and sauces – creamed gravy, garlic sauce…all kinds of spicy sauces really! I could go on and on…

It all started last summer when I was touring the country with a film crew and had a hard time tracking down information about good local restaurants and produce. The only prominent places were the roadside one-stop shops. I knew that there had been an awakening in the production of fresh, local cuisine but there was no accessible information as to where these places were. I decided to do some research and acquired information regarding these great places as if I would normally work on a media production, it snowballed and turned into a truly wonderful outcome! This is without doubt one of the most enjoyable projects of my media career and will remain in constant development.

I have experienced adventurous, world-class cuisine in all areas of the country. I really can’t wait to share these culinary adventures with as many as possible. I now find it so exciting to travel around Iceland with the view of it being a gourmet focused nation, because it is on par with some of the very best food available worldwide.

I wouldn’t have helped found two television networks as well as prepared film material for the Internet if I let hurdles get in my way. I always follow my heart, let my passion fuel the work at hand and believe that it will all work out – this has so far been the case. In addition I feel the need to keep challenging myself in order to steer away boredom. The gypsy within me forced me to always seek new adventures and projects so I’m ready to make sacrifices to be able to live my life spontaneously.

MY DREAM is that we as a nation are able to hold on to our

wild and pure nature, and can prevent it from being harmed by short-term mindsets and power plants. We have the potential to be pioneers as a nation where nature is left wild and pure and all food production is organic.

WHAT AN ADVENTURE THAT WOULD BE!

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interview Halla Bรกra Gestsdรณttir

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EMMAS.BLOGG.SE EMMA FEXEUS runs Scandinavia's oldest and most read design blog. She has around 80.000 page views per week, has won awards for her blog and it has been placed on many lists as one of the world's best design blogs. Do you feel a pressure of being such a popular blogger? Of course there is some pressure to post often, and sometimes people leave comments or email me if I don't post for a couple of days, which can be a little stressful. But I try to only blog the very best of the photos I find, and some days I just don't have any material that is good enough. I'd rather not post anything at all than start posting mediocre content, since I believe that a blog is only as good as it's latest post. When did you take the decision to start blogging? I was working as a stylist assistant at a deco magazine and as my inbox kept filling up with info on new products and designers, I realized I needed somewhere to store it all, where it would be easy to find again. So I started a blog with all the cool things that never made it into the magazine. Never regret it? Honestly, it would be nice to be able to take more than a week or two off for vacation... But no, I never really regretted it! Blogging has opened so many doors in my life, I have made some wonderful new friends (irl and online) and it is great to feel the support of all my readers. How have you evolved as a blogger? In the beginning I blogged mostly about products, and my style was all over the place, from kitsch and 70's retro to

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modern minimalism. Now I have clear focus on styling and photographs in a simple Scandinavian style. I can see within half a second if a picture would fit on my blog or not, so I guess I have developed some kind of gut feeling in all these years of blogging. Do you feel you can make some impact as being a popular blogger for such a many years? Absolutely. I feel that great responsibility comes with having so many readers, and I try to be very careful with what I write and show. I'm really into living a sustainable, organic lifestyle, so I try to not promote the culture of mass production and over consumption that overwhelms you in many other medias. I hardly ever blog about products any more, and if I do, it has to be sustainable items, or art, which I think makes great contributions to peoples lives. Do you feel a lot has changed in the world of blogging during these years and what mostly? In the beginning, back in 05/06 when I was still a blogger rookie, there were so few design blogs around that we all had quite close contact with each other, and there was no back stabbing or bad mouthing. Nowadays, there are so many blogs that no one can keep track anymore, and it seems that bloggers don't really mix as much as before. If you like one style, you become friends with the other bloggers with the same taste as you, read their blogs, and all the other blogs aren't really interesting. I think this makes your view a bit narrow, and that we could all use a little more unexpected input in forms of different styles and directions. How is your daily routine as a professional blogger? Oh, I don't really have one! I keep telling myself that I should really get myself a proper routine, and that it would make me much more efficient, but I guess that deep down I'm just a


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slacker who likes to do whatever I feel like at the moment. I like being able to spend a sunny day outside with my kids and work into the wee hours of the night instead. Right now my youngest doesn't have daycare, and trying to work with a 2 year old at home is an obvious recipe for failure... The only real routine I have is that I start and end each day with going through my emails and blog comments. In between that, anything can happen. Since I also work as a writer for magazines, an interior stylist and stylist assistant, every day is different. Some days I run around the city collecting props, other days I have meetings with photographers or go to press events, but a majority of my days are still spent in front of my laptop, searching for blog content, communicating with advertisers or PR people and writing articles. Where do you get inspiration from? I get a real buzz from working on a photo shoot, and usually continue the styling when I get home on those days. I get a lot of ideas and inspiration from deco magazines and blogs, but also from everyday life, like seeing a pattern on a rock in the woods, or watching people in a cafĂŠ. Also, my own Pinterest boards inspire me in the way that I can see patterns in what I collect in a day or week, and I can actually surprise myself with pinning lots of photos with a colour or style that I didn't think I was very into! Something you would like to do more of? I would love to do more of my own styling jobs and show on the blog. But I'm working on that, so I think you will see some changes this autumn... I would also like to take a photography class, so I could take my own pictures for the blog when I visit fairs and events. Do you think it has changed your life being a popular blogger? Very much so. The blog has opened many doors for me, mostly work wise but also personally. It has given me the chance to work from home most of the time, which is great as I used to live in the countryside, and I have small children. It has also allowed me to develop as a stylist in my own time, without having to stress about finding work. And of course, being Sweden's most read design blogger puts me on some great invitation lists for fun parties and events! Are there some blogs you follow? I follow over 150 blogs, with new ones added weekly. There are so many great blogs around now, and the quality is just getting higher every year. Some blogs are actually better and more interesting than the printed deco mags. One of my absolute favourites is Weekday Carnival, written by Finnish designer, stylist and photographer Riikka Kantinkoski. She is super creative and has a great sense of style. Do you see yourself continue blogging? Absolutely, I have some great plans for the blog and the direction I want to go with it. But I also want to do more styling jobs, and I have some other projects in the making as well. So I might not have time to blog as often as I used to. However, that only means that the quality of the blog posts will get higher, as I will get even more picky with what I actually post. The photos show Emma's work; 1. photo Elin StrĂśmberg 2. photos Petra Bindel 3. photo Patric Johansson.

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Home & Delicious Vol. 1  

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