Browsing Tag

Art House B&B

Gardening Season

I used to think my grandma was a little crazy for having such an enormous garden. I helped her once, but even being paid to weed couldn’t make gardening appeal to me.

Everything changed when I bought my first home in St. Paul: suddenly I was making straight lines curved, dividing and transplanting, and salvaging old bricks for edging.

Here at the B&B we inherited a beautiful perennial garden. After four years I’ve learned that weeding really has to be done right away, before everything gets tall.

Oof! This one didn’t get any attention last summer.

An unexpectedly warm May-June  has meant I’ve made a lot of progress. I find I’m about as fanatical as my grandma…


Thanks, Dad, for putting up all the lattice!

Also, I can’t recommend the Yard Butler Twist Tiller enough!


From the “ScandiKitchen: Fika & Hygga” cookbook.


I tend to get anxious about making yeast breads– What if it won’t rise? what if the milk was too hot and I killed the yeast? What if it was too cold and now nothing is happening?

This is also why planting seeds is hard for me– Is anything happening? How deep is 1/8th inch anyway? I killed everything and will never eat sweet peas again!

Nevertheless, I really love baking. I really love cinnamon and cardamom. And I really love beautiful things. And I had some back-up muffins in the freezer for our B&B guests in case this completely failed.

In spite of my stage-worthy drama, and after extra time in a warm oven, it all turned out fine. I even got to use my off-set spatula. 🙂

Sweden has a holiday for cinnamon buns: Kanelbullans Dag. I was told this came about after VårfrudagenOur Lady’s Day, (Our Lady = Mary), was misheard as Våffeldagen, or Waffle Day. (Yet another reason why Sweden is a great country!)




Give it a try:


Note the notes. My mom always checks off and dates a recipe when she makes it for the first time– maybe that’s the historical society director in her. She also makes a note for if she liked the recipe or not. I didn’t write it here, but I would make another half-recipe of the filling and spread it a bit thicker.