Stocking Stuffers and Sufferers
Written on December 2, 2009 by Marco
We are filling up the store with small smaller holiday items — eventually they will make it on to the webshop in one way or another, but for a few days you will have to come in to get them. With a bit of luck, you’ll catch us making glögg — mulled wine the Swedish way.
Yuki’s Amazing X-Mas Shop
Yuki is back with more vintage finds this year. Some things are new, but even more amazing: her stockings are so good your stuffers will be better that your best friends. And don’t miss the prezels!
Seasons Greetings from Ming
Ming made a card that we had to print up. She is currently in Sweden and is probably having that glögg right now. With gingerbread cookies and soon with Lucia buns.
Sugar. In a stick. Swirly. For the kids.
This health rocket is back! Pure sugar with a dash of peppermint gets beautifully stuck in any sofa or car seat after a rendez-vous with your kid’s wet tongue. Lovely!
Plaster Blaster
There are a whole lot of these Portuguese creche figurines. Baby J is there, half a band , Mary, Joe is fishing (or some of his friends). Some men of the cloth and lot’s of women carrying food, donkeys, cows and of course little lambs!
Oh there are more things, but I’ll keep posting later. It’s just the beginning of the season.
In: X-mas.
Because I adore Kiosk so much, I just added your store as #2 on Detangle’s Holiday Gift Guide. Thanks for doing what you do. You guys rock.
http://detangle.us
xo
December 5, 2009 @ 2:50 pm
How do you make your glögg? I had the tastiest cups of glögg/gløgg when I was living and traveling in Sweden and Denmark, but haven’t perfected the recipe myself.
December 10, 2009 @ 12:26 am
Today I cheated with Glögg bought at the Swedish booze monopoly (Systembolaget — which I do like, don’t get me wrong), and it is unsurprisingly tasty. But otherwise I never follow a recipe — I mix red wine and spices: cinnamon sticks, some cloves but be careful with that — it gets strong easily, whole cardamom seeds, I tend to forget ginger but it’s good to have that. Next time I want to try to add a few black pepper corns. Plain white sugar until sweet enough. Don’t let it boil.… Remove the spices too before serving or it’ll get too strong over time. Serve with dried raisins and blanched almonds. And don’t skip blanching the almonds! It’s so easy — throw them in boiling water for a minute or two, drain and pour some cold water over them to cool down — you’ll feel the skin being loose enough to squeeze out the blanched almond. Rinse/repeat if it’s not loose enough.…
December 13, 2009 @ 11:36 pm