Author: Angela
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Six on Saturday | 9th May 2026
A spring surprise that I forgot I’d planted. Dogtooth violets from 2023 finally blooming, wood anemones just in time for Mother’s Day, and the front flower bed getting camera-ready for… reasons.
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Mummo Goes to Kozy Shack
Finnish riisipuuro meets American pudding cup, mediated by British custard powder, in a slow cooker made in the USA. Multiple countries in one dessert.
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Piimä | Cultured Buttermilk
Piimä is a fermented milk drink — tangy, pourable, and thinner than yogurt. If you’ve had buttermilk in the US, you’ve had its distant American cousin. They’re not wrong, exactly. But they’re not entirely right, either.
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In a Vase on Monday | 4th May 2026
Freesias are one of my all-time favorite flowers. I’ve been obsessed with them since I first caught a whiff, which predates my Bath & Body Works Freesia lotion phase. If you know, you know.
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Six on Saturday | 2nd May 2026
This red pelargonium came in from the garden last autumn and has not stopped blooming since. The sun came back, the Easter decorations came out, it said “You know what? More flowers.” It deserved its own entry.
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Vappu, From the Outside
I went looking for Vappu photos and didn’t have any. Sixteen years in Finland, and I’d never documented it. So I took some.
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Kuohukerma | Whipping Cream (Pasteurized)
Finland’s pasteurized heavy cream — the one that handles heat. Kermojen aatelia, the nobility of creams.
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Chicken + Scissors = Dinner
I cut my chicken with scissors. Into the pan. From frozen. No cutting board, no knife, no thawing overnight. It’s heritage cooking knowledge from my mother’s kitchen and the dim sum ladies she learned from — and it happens to be the fastest way to get dinner on the table when nobody planned ahead.
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Grahamjauho | Graham Flour / Whole Wheat Flour
The whole wheat flour a 19th-century American minister designed to suppress the urge to get frisky. Also the one sämpyläjauho is cosplaying as.
