Swedish Folk Art Class

Hej! Working at the Birdhouse Amesbury with nine lovely artists is a real treat. Last Wednesday we started by working on our folks art brush strokes and getting to know one another. Many of the participants have a Swedish connection more than half do not. That goes to show that art is universal, especially folk art.

This week is week two and I have a fun lesson planned all around color. They will learn the traditional color palette and then choose whether to use it, or to go with a contemporary one. I strongly feel as an artist you should get to choose. This is one reason why I hate the sip n paint nights where everyone has to do the same thing. It's the rebel in me I guess. 

This is made with the contemporary palette.

This one is traditional. I like them both. Which one would you go for? 

Carl Larsson and Christmas

This is what a traditional Swedish smörgåsbord would look like painted by the legendary Swedish painter Carl Larsson.  We are having guests over on Monday (Lillejulafton - the day before Christmas Eve) and I will do my best to replicate it!  We are having some traditional Christmas dishes like meatballs, korv (sausage), ham, herring and Jansson's Frestele (a potato and anchovy dish that is suprisingly good).  I hope that they like meat!  Also, a shout out here to fellow blogger who writes about many things Swedish from Idaho.  I've written her a quick email so hoping to hear from her soon. Check out more beautiful pictures from Carl Larsson here at simple virtues.  Carl Larsson postcards below get you in the holiday spirit, and following a recipe for spirits that will help you feel extra jolly this season!

Swedish Glogg

Serves 6
• 1 750 ml. bottle of dry red wine 
• 1¾ cups tawny port 
• 1 cup sugar 
• 1 cinnamon stick 
• 6 cardamom pods 
• 5 whole cloves 
• Peel of ½ orange 
• ½ cup raisins 
• ½ cup sliced almonds 

1. Heat wine and port in a medium saucepan over medium-high heat until just boiling, 7 to 8 minutes; stir in sugar until dissolved and remove from heat. 
2. Tie cinnamon stick, cardamom pods, cloves and orange rind in a piece of cheesecloth and add to hot liquid. Add raisins and almonds. Cover and steep for 20 minutes and up to 1 hour. 
3. Remove and discard spice bundle. Divide liquid, almonds and raisins among 6 mugs.