Rocket Coffee Bar, Bangkok


Bangkok has some of the most well designed coffee shops in the world according to us at DMKA. We love Bangkok for all its beauty and even in the not so beautiful things (still picturesque).

On our last visit we found (through a tip from talented New York Inspiration CEO Charlotte Raboff – whom is also the brain behind Thailand Living) Rocket Coffee Bar.

Rocket Coffee Bar has several locations and the one we chose to visit was located in Sukhumvit Soi 49. This Rocket is the newest addition to their Coffee Bars and also their largest so far. It has comunal seating, counter bar – and a stylish lounge at mezzanine level. Sooo cozy and sooo worth your while getting there.


Check out this lamp installation!!


Rocket Coffee Bar
46/12 Sukhumvit Soi 49

Swedish Grace

Swedish Grace1

Swedish Grace is one of my favorite tablewear designs. It is so discreet, subtle yet it stands its grounds year after year. Designers are Swedish Louise Adelborg and Pia Törnell for Rörstrand. Check it out here

Not long ago I told my parents that I am collecting the Swedish Grace. They went blank. And looked at eachother with that … look. And told me that we used to have a LOT of Swedish Grace in the 60-ies. But they threw it away. Got tired of it.

G.o.t. t.i.r.e.d. o.f. i.t.! I’m just saying. Well, I say no more really.


Love the all white. When you arrange the food on these plates its colors comes to life in a very special way since the tablewear does not overcrowd the lovely colors of the ingredients. This is truly art.


More Swedish Grace products here




Cuppow for Mason Jars.

Turn a canning jar into a travel mug. How cool is that! How sustainable and eco-friendly is that! How fashionable is that considering that mason jars are cool just the way they are anyway?

And should you freeze or burn your delicate fingers you can always use a knitted or crocheted cozie. I am sure Wendy‘ll make’em for you if you ask nicely.

Cuppow is a reusable, BPA free plastic lid. It is designed to fit on a wide mouth mason jar. A standard ring is used to fasten it into place. It works equally well with wide mouth models of pint, pint and a half and quart jars.

$7.99 for a Cuppow.

You’ll reach Wendy here or here or email her by clicking here

Ginger Syrup from Morris Kitchen.


I am passionate about anything kitchen. As long as I can remember I have always come home from any of my trips with something for the kitchen. Be it something edible, drinkable, kitchen utensils or kitchen adornment. What can I say? I am a kitchenish nerd. I love to bake and cook too. And preferably something I’ve never done before, from a country far away from mine. So it is. I have long ago given up the idea of trying to blend in. I walk into any restaurant and just by reading the menu I change their menu with what I order. A little something from that dish, combined with that thing from that dish and sprinkle that with that if you have it in your kitchen. Ask your chef. Pretty please.

May I say not everyone is too happy about my way. Neither am I sometimes, but I just can’t help myself.

So; Big Happiness when I came across the Morris Kitchen’s Ginger Syrup!

I love ginger. I remember the time I was chasing around Beijing trying to find fresh ginger. The problem was I didn’t speak Chinese. The Chinese I met didn’t speak English and it was totally hopeless trying to explain with sign language that I was looking for ginger. To make a long story short, I found some powdered ginger in a 7-elevenish store with a picture of fresh ginger on the package. I brought that with me, showed it to people pointing at the pic and was directed to a place where I could finally lay my hands on my precious fresh ginger. Happiness.

When I don’t have a Morris Kitchen Ginger Syrup on hand, I grate, chop, mince fresh ginger. Ginger is something I use in a lot of dishes. My morning smoothies for instance.

But that’s another story.

Have a look at the bottles. Beautiful!


Smoothies slightly spicy style.

It all started with Jane Fonda years ago. Y e a r s  a g o.
I think I read a recipe on smoothies from her book and from there on smoothies have been a staple in my life. I started out doing it from a recipe. Nowadays I just do it with whatever I have at home and whatever I fancy. Yes, I did the workout outlined in the book too. Yes, I wore the tights (but the only thing I’ve stuck to is the smoothies!).

My second inspiration is the cayenne cooler that I discovered at Spa Samui in Koh Samui, Thailand. Lime, ginger and cayenne mixed with (water?). Delice!
Originally I used to take vitamins every morning (liquid) and it tasted awful so I mixed it in the smoothie. That gave the smoothie that slightly spicy taste that I missed once I stopped taking my multivitamins. Hence the swop to cayenne powder.

I don’t know where I got the idea of using soy milk instead of regular milk. Maybe because when travelling in Asia you hardly ever get in contact with milk and I found that my stomach thanks me for that. Mind you, while at home, I cannot resist milk products so when I vacation, so does my system. It’s a holiday-state-of-body.

My Slightly Spicy Smoothie (for 2 persons)

  • 1 Banana, chop chop
  • 1 Orange, peel it with a knife, chop chop
  • 1/2 cup frozen (or fresh if available) berries of some kind (I like raspberries). You can use any kind of fruit, berry you name it. I use the frozen ones since it helps the smoothie to be cold – and I will not be dependent on season to have my smoothies.
  • 1/2 – 1 tblsp grated Ginger (the more, the merrier), rish rash
  • 4-6 ice cubes (or crushed ice if you have that handy)
  • 1-2 tblsp Psyllium Seeds (will keep you full longer)
  • 1/4 tsp Cayenne Powder, or to taste
  • 1 cup Soy Milk (or how much, or how little, you prefer)

Mix in a blender until…well, until you have a smoothie of the thickness you desire. Mind you, you can always add any other fruits as well. Just make sure to use banana as the basis of it all (and orange and berries). Then you can add a kiwi, a persimon, pineapple, mango, whatever suits your palate. Remember to adjust the liquid accordingly.

And if you’d like a sandwich to go with this you might want to have some Danish Rye Bread, toast it, and smear it with organic unsalted peanut butter. And then sprinkle som Maldoon Sea Salt over it. Yum!

OK it might not be the healthiest breakfast ever. But I’ve been known to have stranger combinations. But you know, there are the fruit/berries (vitamins), ginger (antioxidants) and peanut butter (protein). Pretty much what you need in a meal, no? OK, maybe not, but it ain’t that bad is it?

Smoothie - Slightly Spicy
Recipe type: Beverages
Slightly Spicy Smoothie (for 2 persons)
  • 1 Banana, chop chop
  • 1 Orange, peel it with a knife, chop chop
  • ½ cup frozen (or fresh if available) berries of some kind (I like raspberries). You can use any kind of fruit, berry you name it. I use the frozen ones since it helps the smoothie to be cold - and I will not be dependent on season to have my smoothies.
  • ½ - 1 tblsp grated Ginger (the more, the merrier), rish rash
  • 4-6 ice cubes (or crushed ice if you have that handy)
  • 1-2 tblsp Psyllium Seeds (will keep you full longer)
  • ¼ tsp Cayenne Powder, or to taste
  • 1 cup Soy Milk or how much [or how little] you prefer
  1. Mix in a blender until...well, until you have a smoothie of the thickness you desire.
  2. Mind you, you can always add any other fruits as well. Just make sure to use banana as the basis of it all (and orange and berries). Then you can add a kiwi, a persimon, pineapple, mango, whatever suits your palate.
  3. Remember to adjust the liquid accordingly.


Smitten Kitchen.

Smitten Kitchen. Need I say any more? If you like food blogs and you log on to, then that’s it. You’re hooked.

Deb, the wonder woman behind the blog, describes the blog like this:
“Fearless cooking from a tiny kitchen in New York City”.

Smitten Kitchen presents you with an array of great recipes.  Smitten Kitchen is my inspiration. Whenever I don’t know what to cook or bake, I head straight to my computer, type and voilà I find something. I might alter it a bit, but that’s just the way I am (it might also be due to the fact what my cupboards/refrigerator present me with in terms of ingredients).
And it is always,  a l w a y s  lovely.

This is taken straight from the blog:

The Smitten Kitchen, in its latest physical incarnation is a 80 42 square foot (whimper) circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a skylight on top a noisy window at the end to the avenue below.

What you’ll see here is: A lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make.

What I’m wary of is: Excessively fussy foods and/or pretentious ingredients. I don’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found through Posh Nosh-approved purveyors. I think food should be accessible, and are certain that you don’t need any of these things to cook fantastically.

The Writer, Cook, Photographer and Occasional Dishwasher

Deb is the kind of person you might innocently ask what the difference is between summer and winter squash and she’ll go on for about twenty minutes before coming up for air to a cleared room and you soundly snoring. It’s taken some time, but she’s finally realized that there are people out there that might forgive her for such food, cooking and ingredient-obsessed blathering and possibly, even come back for more.

In previous iterations of her so-called career, she’s been a record store shift supervisor, a scrawler of “happy birthday” on bakery cakes, an art therapist and a technology reporter. She likes her current gig – the one where she wakes up and cooks whatever she feels like that day – the best. When she’s not prattling on about galley and grub here, Deb is an occasional freelance writer and photographer.

Deb likes bourbon, artichokes, things that taste like burnt sugar and baked goods with funny names. She is aghast that there are cooks who actually clean as they go, preferring to leave a bombed-out mess of dishes and a thin film of flour behind in her cooking wake.

See, it is intriguing, isn’t it.
Hurry; type, lean back and enjoy!


My friend Charlotte just came back from a visit to the Big Apple. Yup. You know it. The New. The York. The City. The city of cities.
And she brought with her a very NYC:ish cup don’t you think?

You may say what you want about Starbucks. But is is a phenomenon that is alive and kickin’. And spreading all over the world. But I have to say that I think the best Starbucks’ you usually find in the U.S. Not in Europe. Not in Asia. But back home.

I love the Starbucks ice cream. There is something to be said about coffee flavored ice cream (but then again I love Frappuccino too).

It is, in a way,  a nice idea that at your local Starbucks you can find something that suits your palate. I stumbled across Salty Latte at Starbucks in Kyoto, Japan. Loved it. Naturally I didn’t find it in Europe. Or the US. Until a visit to Chicago. Eureka! Salty Caramel Mocha (oh, well, for those of you that know me – you know that I have a tendency to change the menu a bit, just a tiny bit and I got my Salty Caramel Latte *happy*).

And you know what? They must have a mean graphic design department because when they do something, it always looks good.

Look at the design of the packaging, subtle and less-is-more. Like!

…and here’s a Starbucks card made especially for Newyorkers


maybe a trip to NYC would be in order…almost only to get your hand on a NYC Starbucks Coffee Card…almost (as if there aren’t many other reasons to go there…) and while I’m at it; need some New York Inspiration? Not to worry, it’s all at www.newyorkinspiration.



If any of you have read my Story Cooking stories you know by now what I think of ketchup. All the “regular” ones anyway – I have to insert that here because I’ve had a change of heart.

I met Sir Kensington. And what a man he is! Long gone are the days when you squeezed ketchup from a plastic bottle. Long gone are the days when you hysterically shook the glass bottle and nothing came out. And nothing came out. And nothing came out. And suddenly waay too much came out and totally drenched your food [hence the saying; ketchup effect].

Sir Kensington have given us the chance to elegantly scoop up the amount of ketchup you prefer. And it is not any ketchup either. We’re talking gourmet ketchup here.

So, folks, head towards your nearest Whole Foods and get your hands on your very own Sir Kensington Ketchup. You won’t regret it.

(and for those of you that rather have it delivered, visit and procure it directly from him/them/there)


Stuff from Clay by Lera & Mera.

We all have to eat, right!? And we all should eat on beautiful plates!

I stumbled across these beauties one day. And I am in love. What can I say, I am a sucker for beautiful things. I surrender. These ceramic plates, bowls and more can be combined to infinity and back. I love the idea of solid colors mixed with patterned in different styles.

Imagine plating up a beautiful salad, or any other dish for that matter, on a serving plate like any of these. And then spooning, almost swooning, that beauty onto another beautiful setting. Ahhh, can it get any better. That is what I call slow-food. Or maybe wow-food?!

I found this introduction to the company and the products;

The Origins
The small Italian town of Vietri, at the coast of Amalfi, is renowned for its fine pottery. Everywhere in town you can see evidence of the creativity that the clay have achieved over many centuries.

The colors are taken from the stunning nature that characterizes the region of Campania, and even today the colors are mixed by hand. Here are the origins of the beautiful, vibrant handmade pottery from Clay & More originates from here.

Lera & Mera – the company
Lera & Mera (Clay & More) is the agency for Solimene’s products in Scandinavia. We have many years of experience in both the region where the ceramics are made, as well as the Italian language, which ensures good cooperation.

Solimene’s plates and bowls are sold worldwide. The quality is fantastic. It is sustainable and handles high impact very well (have in mind that it is clay material which is a porous material). Thus it should be ensured that the plates et cetera are really dry before placing them on a moisture-sensitive surface.

The Products
The pottery from Solimene is characterized by colors and patterns that can be combined in as many ways there is creativity. Above all, it is the dishes in all fantastic Mediterranean colors that is the foundation of our range. The plates consist of a basic range of different base colors. To these, you can combine both patterned and solid-color plates of many sizes and shapes. You’ll also find bowls, serving dishes, jugs, cups and various types of coffee cups. The possibilities for variations are endless and it’s only you and your own imagination that dictates the outcome.

All products are dishwasher safe. The ceramic is also free from cadmium and all manufacturing compliance with EU standards of environmental and health standards. As all products are handcrafted, and thus unique, some differences exist in the production with regards to colors and patterns.

OK, here it comes; where can you get hold of it? Easy, peasy – get your fingers to tap this on your key board:

Enjoy your food!


Sugar and Charm

I don’t really remember where I found this blog, but as all other blogs here, I really like it. Specially the sweets recipes. Yes, I do have a sweet thooth, what can I say. Pictures, logo and texts below is straight from the blog in question.

This is the talented person behind the blog:

And this is her own words about her blog:
“Sugar and Charm is a lifestyle and entertaining blog focusing on hosting tips, sweet recipes, charming crafts, design, photography and snippets of my life. There may be a baby section in the near future since we’re expecting our first, Spring 2012! I started Sugar and Charm Blog in July 2010 as a way to share my love for entertaining, baking and design. My husband, Zan, helps me tremendously with Sugar and Charm! He’s the art director of S&C and my muse 😉 He’s pretty much awesome and I don’t think I would blog without his help.

I graduated with a Bachelor of Science degree in Family and Consumer Science Education. My major was focused around everything I truly love and value in life: food, nutrition, family studies, fashion, sewing, child development and interior design. After I graduated I was inspired by my obsession with design, florals and celebrating life’s events so I decided to start my own event design company, Sugar and Charm Events. Aside from planning weddings and parties, one day I hope to own a boutique party store, write an entertaining book and possibly teach FCS. I would be overjoyed to inspire children and teens on how to create and live a happy lifestyle while always valuing the simple things in life. I have a plethora of goals and dreams that I would love to achieve… hopefully there’s enough time! 🙂

     Sugar and Charm has gained a lot of positive recognition online with features on HGTVProject Wedding,Style At HomeOne Charming PartyStyle Me PrettyThe Sweetest Occasion and many more inspiring blogs and sites. Recently I had the honor of having two of my parties published in print, Southern Weddings andLitlies Parenting Magazine. I have contributed to various online publications such as Style At Home, Simply The Sweet Life Magazine and in the fall of 2011, I signed on to blog about party tips, desserts and cocktails for General Mills’ blog Rock Ur Party. Thanks for stopping by and I hope you find a little charm at S&C!

You can find the blog at

Salty things to show a little love.

I was in Japan and discovered salty sweet things. It was sort of the revelation for me. And since then…I am in love with salty sweet stuff. So, although I haven’t tried these. I am sure I would like them.

This is the story behind the goodies (taken straight from their website):

Salty Road was born in late June 2011. Friends had opened an organic produce stand near the beach in Far Rockaway, Brooklyn, and had the idea to make some really good quality salt water taffy to sell on the boardwalk. Since I had been working as a candy maker at Liddabit Sweets, I decided to make it for them to sell. I had been warned about making taffy by hand– it was really laborious what with all the hand stretching, cutting and wrapping. But it was love at first pull. The taffy I was making was different than any other I had tasted before.  The taffy was softer, almost airy, creamy like a milkshake with a distinct salt crystal crunch and a true vanilla flavor achieved by adding real vanilla bean.  My taffy recipe has been perfected since that first pull and everyone agrees that it gets better and better with each batch – – – and my arms get stronger and stronger!

Chai Yen.

It is time to give a shout out for a delicious Thai beverage. No, it’s not beer.
It’s Thai ice tea with milk (Chai Yen in Thai). You find mobile beverage trolleys almost everywhere in Bangkok where the tea is being brewed. We’re talking very strong tea here. We’re talking about brewing tea for hours sort of.

When you order the Chai Yen, they begin by pouring in condensed milk in a glass or cup. They add a couple of teaspoons of sugar (not necessary if you ask me – but then again noone asks me) and a teaspoon or two of (here’s the funny one) Coffee Creamer. I know, I know it sounds weird, but I have found the Chai Yen’s containing coffee creamer taste the best. These ingredients is combined in a small glass, add a little hot tea and stir. Add some more tea, the amount they need. Now the only thing missing is ice.

Then, they fill a glass (paper- or plastic cup), or a plastic bag with crushed ice. Lots of ice. Then they pour the liquid from the small glass in to the large glass / cardboard cups / plastic cup or plastic bag (and then, naturally, some of the ice melts).

This delicious beverage is then topped off with ”sprinkles” of milk from a can, or well, not really sprinkles – a few tablespoons rather. The can has three holes. Almost everyone who serves it this way has three holes in the can of milk. Strange!

And if they’re really good to you, they’ll give you a sleeve so you can carry the drink without freezing your fingers off!

My Goodness this is so delice!

På svenska/In Swedish:

Det är dags att slå ett slag för god Thailändsk dryck. Nej, det är inte öl.
Det är Thai ice tea with milk (Chai Yen på thailändska). Det står vagnar uppställda lite varstans där de kokar sitt thailändska te. Jättestarkt. Vi talar alltså om brygga te i timmar typ.

När man beställer sitt Chai Yen börjar de med att ta ett glas där de häller i kondenserad mjölk. I med en tesked socker (skulle man nog kunna skippa egentligen) och en tesked (here’s the funny one) Coffee Creamer. I know, I know it sounds weird, but I have found these taste the best. Det här rör de ihop i ett litet glas. Alldeles hett.

Sedan tar de och fyller ett glas (papp- eller plastmugg) eller en plastpåse med krossad is. Hela glaset/koppen/plastmuggen/plastpåsen. Fullt med is. Häller sedan upp hopkoket från det lilla glaset i det stora glaset/pappmuggen/plastmuggen eller plastpåsen (och då smälter självfallet en del av isen). Detta underverk dekoreras sedan med sprinkles av mjölk från en burk, eller ja, inte riktigt sprinkles – några matskedar snarare kanske. Burken har tre hål. Nästan alla som serverar detta har typ tre hål i sin mjölkburk. Märkligt!

Är de riktigt snälla mot dig ger de dig en s k sleeve så att du kan bära drycken utan att frysa om fingrarna!

My Goodness vad gott det här är!