juodaanviinaa:

finnish-princess:

The first Starbucks in Finland will be opened at Helsinki-Vantaa airport in upcoming April.

It was about time, I mean, it’s 2012. 

Huh. Finns drink a lot of coffee. But Starbuck’s isn’t coffee.

Don’t know how that’ll go over.

juodaanviinaa:

Oh god it’s animated now what why

(Source: seungli)

finnishproblems:

from Meri 

rachelkantor:

Helsinki, Finland on Flickr.

allthingsfinnish:

Kullankaivajan Talvi

photo by Jarmo Kontiainen

allthingsfinnish:

Aapajoki


photo by mattisj flickr

juodaanviinaa:

Voisilmapulla turned out perfectly * 3* I finally figured out the yeast problem, and I baked them for a perfect amount of time. It makes me so happy~

juodaanviinaa:

May end up making some Voisilmäpulla tonight if we can get some more butter and milk into the house~

Hopefully I don’t eff up the yeast for the 4th time > 3>

juodaanviinaa:

Karjalanpiirakat

For approximately 20 pies

Dough:

2 dl water
4 dl rye flour
1 dl white flour
1 tsp salt

Rice filling:

4 dl short-grain rice
2 liters milk
5 dl water
1 tsp salt
2 tbs butter

Glazing:

Butter
(water or milk)

Egg-Butter Spread:

8 hard-boiled eggs
150 gr butter
½ tsp salt

Rice filling: 
Bring water to a boil in a saucepan with a thick bottom. Add the rice and cook until the water is absorbed. Add milk and bring to a boil whilst frequently stirring. Simmer at a low heat for approximately 30 - 40 minutes, until cooked. Season the rice porridge with salt and butter and set aside to cool.

Egg-Butter Spread:
Boil the eggs in water for at least 8 minutes. Rinse the boiled eggs under cold water and remove their shells. Use a fork to mash the eggs finely together with the soft butter, in a mixing bowl. Add some salt. Cover the bowl with plastic wrap and place into the fridge to cool.

Crusts:
Stir the flours and salt into water and knead into a solid dough. Form the dough into a bar on a well-floured baking board, and cut the bar into 20 pieces. Form little balls from the pieces and then flatten them. 

Sprinkle some rye flour onto the baking board, and with a rolling pin, roll a piece of the dough into as thin a round crust as possible. Place the ready-made crusts into two piles (sprinkle rye flour between them!). Cover the crusts with a kitchen towel to prevent them from becoming dry before all the crusts have been rolled. 

When all the crusts are ready, fill the center of each crust with a thin layer of rice porridge. Fold the edges of the crusts and pinch tightly with your fingers forming oval shaped pies. (Turn the tips of the pies inwards to prevent them from burning during baking).

Place the pies onto a baking tray covered with greaseproof paper, and bake at 275 – 300 degrees Celsius for 10 - 15 minutes, until golden brown. 

When the pies are removed from the oven, brush them with melted butter or a butter and water / milk mixture. Place the pies onto a greaseproof paper and cover with a kitchen towel to soften. (If you prefer a crispy crust, do not cover the pies!)

(Source)

Totally gonna make these when I can afford foods once more.

juodaanviinaa:

Aurora borealis, Finland. 

* 3*

juodaanviinaa:

I like this song * 3*

Jauhaa mylly murhesia,
tuottaa tuskan taikinata.
Jauhaa mylly murhesia,
nostattavi vahinkoja.

bizibee:

Helsinki Uspenski Cathedral in Winter by lassi.kurkijarvi

juodaanviinaa:

I’d been saying I should learn to play this song on my violin till Christmas, but only just now did I start working on it. A few things probably surmounted to a sudden musically-productive night. 1.) Jack Daniel’s in my coffee - Great, btw. 2.) A trip to an accordion store where I tried to play an accordion for the first song. Stumbled my way through the San d’Orian theme song on one of them and did kind of terribly on the uh… Opening and closing of the bellows? There’s got to be a proper term for that somewhere… Anyways, I kept treating it how I would the bowing of a violin, ie, back-and-forth with a few slurs. Herp derp. And 3.) Music-talk with an old guy. The guy at the accordion shop had been playing accordions since like 1946 or something, so he had a lot of wisdom to share.

But to be honest, a little bit of alcohol really goes a long way in making me productive and receptive. As in. I can learn things better with a little bit of alcohol. Or so it seems. And yes I mean a little bit. I’m not stumbling around, of course.

Anyways~

I was in luck that some people had already put together their own interpretations of the song into Guitar Pro for me to download and correct where I saw errors, so it took out a lot of the work (for anyone’s information, Guitar Pro is a really good multi-platform tablature software, which I use mainly for the fact that it turns nasty ass tablature into honest to goodness sheet music. Among other nifty features that make music easier.) until I realized the whole thing was in the wrong octave. Lol whoops. Well I believe I’ve fixed that, but obviously I’m not going to perfect a song in one single night.