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via amimono, lenneke wispelwey & cos stores.

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All images found via French by Design.

This Christmas the snow never came. Instead we have had Cato and Dagmar, two powerful storms here. Leaving the city with many other things to worry about then no snow. There are still people without electricity and some are busy repairing their houses from their visit. Today I rather show these pictures from the city center of Ålesund then from the partly destroyed coastline by Dagmar and Cato.

Kristin

Nice little idea! The bag measures 8 inches wide, 5 1/2 inches deep, and 11 inches tall on the inside, allowing you ample room for all your favorite goodies.

Get your own at etzy

Last night Makia celebrated end of Movember! It was a hairy gathering and prices where given to the best over all Mo, most money raised, moste creative Mo and Ugliest Mo.  It was happening at the Dubliners, who also donated 4 kr for evry drink served on the day!

During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces in Australia and around the world. The aim of which is to raise vital funds and awareness for men’s health, specifically prostate cancer and depression in men.

On Movember 1st, guys register at Movember.com with a clean-shaven face and then for the rest of the month, these selfless and generous men, known as Mo Bros, groom, trim and wax their way into the annals of fine moustachery. Supported by the women in their lives, Mo Sistas, Movember Mo Bros raise funds by seeking out sponsorship for their Mo growing efforts. Check out more at www.movember.com.au. And if you didn’t grow a Mo this year you might do next!

All photos by Kristin Hove

The idea and dream behind this book was to learn more about my own country.                 There are many traditions and old recipes that have been in families for generations.

I wanted to learn more about our dried fish, cured meat, cheese, our Tjukkmjølk from Røros and about fermented fish like rakfisk and smoked fish. Norway is a country with narrow, small roads, deep valleys, fjords, steep mountains and many small towns scattered around. All with their own unique traditions, dialects and recipes. There are hundreds of ways to cook the perfect porridge; some would cook it for hours with sugar and cream until it’s caramelised, others with barley and flour. The one thing that you can bet on when tasting a porridge is that it is very different to what they are serving a few hours away in the next town. And the best recipes are well kept family secrets.

As families have passed on these recipes for generations, it’s important to keep up the tradition and learn from the older generation, and also to let the traditional produce be brought in to daily routines again. That means learning more about the seasons and using what’s grown locally.

I hope this book will inspire you

Kristin

Toby Scott is a professional photographer specialising in lifestyle, food and interiors, located in Brisbane.