Daylight savings

I really don't like these very dark afternoons, though the mornings are not too bad. However, they will soon be dark as well, so where does the saving come in? Also, being woken up at 4am by jet lagged baby makes me more than a little bit grumpy. On the plus side, it's wonderfully nice and mild. I mean, when did you last remember an October like this past one? I'm still bare legged! Granted with boots and a nice cardi, but no hats or gloves required. I'm sure it'll now get frightfully cold and I will have to eat my words together with a side of Fava beans (points for getting the reference).

Now, over to more pressing matters. Autumn at The Shop! For those avid readers of the blog you know there is now pick'n'mix at the Barnes Shop, new moccasins from Moccis that are more than a little bit gorgeous and a lot of new books. Those who have been to the shop have probably seen evidence of a very happy collaboration with Bageriet.com on the form of both traditional and not so traditional Swedish biscuits in attractive and exclusive packs. Did you see those howling Halloween meringues? Daniel of Bageriet.com will also be offering spectacular ginger snaps, marzipan pigs and saffron buns. The Christmas things will start trickling in, and if you follows on FB or Twitter and read the blog on occasion, you won't miss those all important delivery dates and last chance for shopping. November may be a meagre month for Swedish celebrations - though I do miss a proper All Hallow's at the graveyard. Compared to the garish Halloween, that sea of flickering candles is pure beauty.

The last Thursday of the month we find Thanksgiving, which is neither British or Swedish, but seeing it's one of the very few non-commercial, gift free holidays there is, not to mention that brussel sprouts are one of my favourite foods, I thought it's be worth a mention. If you want a truly scrumptious stuffing recipe, you can email us. It works on any other day too,

In Sweden, autumn means game and big game at that. Also mushrooms, as foraging is more wide spread than it is here, at least in Central London! If you're not the hunter-gatherer type, we have different kids of moose for you to try, and dried or tinned mushrooms work. Or fresh ones from the shop, though those sad, white button mushrooms are less than exciting. We just enjoyed a gorgeous fresh pasta with truffles, enhanced with some mushroom butter (melt a fair amount of butter, sauté a couple of mushrooms and toss with the pasta, together with a generous amount of chopped parsley. Droves of parmesan cheese and fresh, black pepper.)

Roe is also a true, Swedish delicacy, perfect to finish off a lot of nice, festive dishes or just make a regular day more special. It's expensive but you only need a little to make a difference. Why not try it with a nice creamy pasta sauce with white wine and shrimps, or mixed with a little mayo, strip, crabmeat and sour cream for a classic Skagen to go on your baked potato or toast. In glorious 70's fashion you can serve it with avocado and a squeeze of loon. Finely chopped red onion is really good to add too.

As mentioned earlier, Christmas is approaching with Advent signalling the start of the Christmas season for most Swedes. Sunday November 27 it's time to go to church and listen to the choir singing Otto Olsson's Advent and then come in for a browse, some glögg and pepparkakor. You would also be wise to take that opportunity to pick up some Lucia gear, as I'm sure you have no clue where you put the things you got last year, or they're too small anyway. It's also a very good opportunity to sample some of our delicacies and get some ideas for the upcoming season.

For those who like to make their own Christmas delicacies, you'll do well with following the blog or looking at the recipe section of the website, where we'll post those special Swedish Christmas treats starting next week with White Glögg.

Welcome. Any time!