HAVE A LOOK INSIDE HELENA CHRISTENSEN`S GREEN ECO-FRIENDLY HOME

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It is predicted that in the future more and more people will move to the big cities and that will require a bit of effort from all of us, not least because we have to squeeze ourselves into smaller homes, but also because we have to protect and preserve our environment as intact as possible. It is well known that the more people crowded in a small area (as in a big city), the more damaging it is to our environment.

Living in less space, requires interior and design because it must be less, but more spacious. And now there is a clear trend that paves the way: We clean up, throw out and make room, and we make room for more and more eco-friendly recycling of both furniture and artwork in our homes. Big thumbs up for it!

To clean up and throw out is the big trend, like recycling is also huge. And it’s all about staying smaller and with fewer things and do not signal the same kind of materialism as before the crisis. This is a trend that I love and as I practice in my home in Barcelona, and it is a trend that I hope I will keep with me in my future home decor also.

The respected photographer and former supermodel Helena Christensen was thinking green long before sustainability and environmental awareness became part of a common vocabulary. She mixes charming vintage with green solutions in his country house. Have a look inside Helena Christensens green eco friendly home (photos above).

*The photos above is borrowed from www.vogue.com.au

A LESS HEALTHY SUMMER DRINK

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Goodmorning from a awsome sunny day in the North of Denmark:)

This drink above was one of mine and my sisters favorite summer drink when we were young kids. The other day all of a sudden I had remembered this drink and started to crave for it, therefore I made it of course, – and I still love it, especially on a warm and sunny day.

Take a big glass and put in the two following ingredients:

– Ice cream (I prefer vanilla and chocolate ice cream)
– Chocolate Milk

Mix and enjoy!

Meeting the Easter Bunny

Easter Bunny

Goodmorning from Denmark, – I hope you all are enjoying Easter, I am 🙂

Who does not love the Easter Bunny? – I do for sure, and I just want to share this cute Easter Bunny poem with you, – the poem is called: *Meeting the Easter Bunny.

On Easter morn at early dawn
before the cocks were crowing
I met a bob-tail bunnykin
and asked where he was going.
“Tis in the house and out the house
a-tispy, tipsy-toeing,
Tis round the house and ’bout the house
a-lightly I am going.”
“But what is that of every hue
you carry in your basket?”
“Tis eggs of gold and eggs of blue;
I wonder that you ask it.
“Tis chocolate eggs and bonbon eggs
and eggs of red and gray,
For every child in every house
on bonny Easter day.”
He perked his ears and winked his eye
and twitched his little nose;
He shook his tail — what tail he had —
and stood up on his toes.
“I must be gone before the sun;
the east is growing gray;
Tis almost time for bells to chime.” —
So he hippety-hopped away.

*This Easter Bunny poem is borrowed from sassycats.com ~ and written by Rowena Bennett, in 1930.

P.S. I hope you all will receive a lot of Easter eggs this Easter, – I all ready got a cute Easter egg from J, and that’s without even doing me the effort of writing him a “teaser letter” ♥

Easter table decor inspiration

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Good morning, today I am going on a 10 day holiday, back home to Denmark, to celebrate Easter with my family (Unfortunately this holiday I will be without my love J because he can´t travel this Easter because of his busy work schedule, sniff and snuffling).

Well – I love Easter, I love my family (mucho), and I love all the good Easter food, – especially my mom´s famous lamb dish and then of course all the Easter chocolate eggs with marzipan inside, yummm!

Do you, like me, also love Easter and all it’s traditions? And are you perhaps going to be the host of an Easter lunch this year? – and do you need some inspiration on how to set your table in an pastel – spring – sprouting Easter spirit? If yes, then here above I’ll show you a few Easter table decor inspirational pictures.

Happy Easter 🙂

*Pictures is from: loveitsomuch and Pinterest

EASTER FLAT BREADS (Gluten free, Flour free, diary free).

flat breads

Gluten free, Flour free, diary free Easter flat breads. They are easy to make and they taste amazing spread with pesto, cheese and a slice of tomato. These flat breads could be a healthy alternative to your Easter lunch.

Ingredients
For 10-12 little flat breads

  • 1 small cauliflower
  • 1 small broccoli
  • 2 carrots
  • 2 eggs
  • 3 tablespoons of sunflower seeds (or any kind of seeds)
  • 0,5-1 teaspoon of salt

Here’s how to do

Wash and chop cauliflower, broccoli and carrots finely in a blender, blend a little a time. Stir in eggs, salt and seeds.
Let it rest for 10 minutes.

Preheat your oven to 170 degrees. Divide the dough into 12 little flat breads and put them on 1 big baking tray covered with baking paper. Bake the flat breads for 30-45 minutes, keep an eye on them during baking time.

Let the flat breads cool for 15 minutes on a wire rack.

 

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Enjoy and Happy Easter!

Gækkebrev a unique Danish Easter tradition

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*Gækkebrev (teaser letter)

In Denmark we have many Easter Traditions, but  sending a Gækkebrev (teaser letter) is one of the best and most loved among the Danes.

This tradition is the custom of sending  gækkebreve (teaser letters). In the weeks before Easter, especially children cut out elaborate letters, on which they write a so-called teaser verse written in the form of short poems or rhymes. The letter is anonymous, but signed with a number of dots corresponding to the number of letters in the sender’s name, so that the recipient has a chance of guessing who sent the letter. The pledge is a chocolate Easter egg redeemed at Easter. The letter is accompanied by a snowdrop, which is regarded as the first flower of the year.

If the receiver cannot guess the sender’s identity within a certain time, the receiver will have to give an Easter egg to the sender, and if the receiver guess who the letter is from, the the sender will have to give him/her a Easter Egg.

*The photo is borrowed from alive.dk

Restaurante Reñé Barcelona – Try an authentic and excellent tapas in Barcelona!

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J and I celebrated our Valentines Day dinner this year, at Restaurante Reñé Barcelona♥ I know this post is a little behind as regards of Valentine’s day etc, and that we today have the 11th April. But this restaurant is worth a visit, Valentine or no Valentine.

The food at Reñé was amazing and exquisite and everything was in a high quality. The service was very good. The staff was helpful with food suggestions that complemented each other and what I could chose between of gluten free choises.

Restaurante Reñé is not in the main way for tourists but if you are looking for an authentic and excellent tapas this is a place to go!

Reñé is a very popular restaurant therefore it is a good idea to book a table.

Restaurante Reñé Barcelona
Address: Carrer del Consell de Cent, 362, 08009 Barcelona
Phone:934 88 07 61

 

´GO AHEAD HONEY, IT´S GLUTEN FREE!´

go ahead its gluten free

What is Celiac disease, Gluten allergy, Gluten intollerance, Gluten free, Confused!!??

In people with celiac disease (pronounced ‘seel-ee-ak’ and spelt celiac in some countries) the immune system reacts abnormally to gluten, causing small bowel damage. The tiny, finger-like projections which line the bowel (villi) become inflamed and flattened. This is referred to as villous atrophy. Villous atrophy reduces the surface area of the bowel available for nutrient absorption, which can lead to various gastrointestinal and malabsorptive symptoms.

In people with Celiac disease gluten damages the lining of the small bowel and affects the absorption of food. Symptoms can include

• Diarrhoea


• Weight loss


• Iron & Vitamin B12 deficiency

• Abdominal pain

• Vomiting

• Fatigue


• Breathlessness

Diagnosis of celiac disease is achieved with specialized tests from your doctor. Left untreated, the possibility of severe consequences such as bowel cancer and osteoporosis increases. People with celiac disease remain sensitive to gluten throughout their life.

There is no correlation between symptoms and bowel damage, so even if asymptomatic (you have no symptoms), damage to the small bowel can still occur if gluten is ingested. Once gluten is removed from the diet, the small bowel lining steadily repairs and the absorption of nutrients from food returns to normal. Celiac disease is treated by lifelong gluten free diet. People with celiac disease should remain otherwise healthy as long as they adhere to a diet free of gluten. Relapse occurs if gluten is reintroduced.

Therefore if you suffer from any of the symptoms above then go to your GP doctor and have a blood test and a small bowel biopsy, it is essential to confirm diagnosis (do not stop eating gluten before after the tests).

If you’ve just been handed a diagnosis of celiac disease or gluten sensitivity, you probably also were told to “go gluten free”, and to live after a gluten free diet.

But what, exactly, is involved in starting and following a gluten-free diet? Just eliminate gluten, right? Well, yes. But the fact that gluten appears in so many products beyond the obvious wheat-based bread, pasta and pizza makes it very difficult to avoid.

In fact, I’d rate the learning curve on the gluten-free diet as equal to or greater than the learning curves on almost any other type of diet. You will get the hang of it eventually, but you’ll learn more about food labeling and ingredient names than you ever thought you would need to know in the process.

You’ll also make many mistakes as you learn how to eat gluten-free, but don’t beat yourself up over them (even as your body beats you up because of them). Mistakes on the gluten-free diet are almost impossible to advoid.

I’ve been on a gluten free diet for nearly 8-9 years now, and I still occasionally make mistakes, – but no problem, my body and my gut tells me when I’ve made those mistakes, and you learn by doing mistakes also.

What is Gluten?

Gluten is an elastic protein found in grains including wheat, rye, *oats, barley and triticale.
(Info: *Oat is naturally gluten free, but because the farmers plant wheat one year then oat the year after, traces will be found in the oat, and therefore you will have to buy special plantet gluten free oat if you want to follow a gluten free diet).

Gluten (from Latin gluten, “glue”) and it is also often found in processed food, therefore be carefully when buying and eating processed food.

Gluten gives elasticity to dough helping it to rise and to keep its shape. It is found in many staple foods in the Western diet. It is a protein composite found in wheat and other grains, including barley and rye and processed foods there of.

Gluten is composed of a gliadin fraction (alcohol soluble) and a glutenin fraction (only soluble in dilute acids or alkali). Gluten is not naturally occurring in corn, rice, or oats (but make sure that it says gluten free on the packing, because otherwise the product can contain small traces from gluten etc).

 

*Here is a simple Gluten-Free Food List – What You CAN Eat:
*This list is made by

 

• Fruits and Vegetables: All fresh products should be safe. Watch out for pre-packaged fruit and vegetable products (including frozen and canned goods), which may contain gluten or be subject to cross-contamination.

• Meats and Fish: Fresh meats, poultry and fish with no added ingredients are safe if they’re kept away from gluten cross-contamination at the store. Pre-packaged products, such as hams, bacon, sausages and lunch meats, may or may not contain gluten. Several manufacturers label processed meat products gluten-free.

• Milk and Dairy Products: Fresh plain milk, butter, plain yogurt, fresh eggs and many cheeses are gluten-free. Some other products found in the dairy section, such as tapioca pudding, are gluten-free. Some ice creams are gluten-free and some are not — you’ll need to check ingredients.

• Breads, Snacks, Cereals and Pastas: With few exceptions, anything you buy in these categories should be specifically labeled “gluten-free.” Most grocery stores carry a few of these gluten-free staples, but you may find the best selection online.

• Prepared Foods: Only buy frozen dinners or frozen pizzas specifically marked “gluten-free” — some larger supermarkets carry a nice selection. Many canned soups contain gluten, so check the ingredients. Ethnic food sections in supermarkets frequently contain some prepared foods that are gluten-free.

• Baking Mixes and Supplies: Any baking mix you purchase should be specifically labeled “gluten-free.” Most baking supplies, such as baking soda, sugar and cocoa, are considered gluten-free, but you should check ingredients to make certain.

• Condiments, Sauces and Spices: You’ll need to check ingredients and/or call manufacturers in most cases to determine what’s gluten-free and what’s not. Heinz ketchup and French’s yellow mustard are considered gluten-free, and there are multiple gluten-free options for tomato sauce and salad dressing. Don’t buy soy sauce unless it’s specifically labeled “gluten-free.”

• Coffee, Tea, Soda, Fruit Drinks and Alcohol: Unflavored coffee and plain black or green tea should be gluten-free, but flavored varieties may not be. The most popular sodas in the United States are considered gluten-free. Juice made from 100% fruit should be gluten-free, but fruit drinks made from fruit plus other ingredients may not be. You’ll need to buy gluten-free beer, since conventional beer contains gluten. Wine is gluten-free (unless you’re super-sensitive). Many people react to gluten grain-derived alcoholic beverages.

For more info take a look here www.celiac.com and do not hesitate to contact your GP- doctor.

Are you going for a long flight over seas ??

Are you going for a long flight over seas ??.mvcplane-drawing

Are you planning a spring or summer holiday that includes a long flight overseas?
If yes, then here is a few Tips for Having a Good long Flight

These few tips below helped J and I when we were squeezed in a 27/hr. flight destination Sydney this winter.

These days a long overseas flight is not that glamorous as it sounds. The seats are small, the leg room is a little cramped and the airlines are charging extra for everything. But that doesn’t necessarily mean we have to resign ourselves to merely enduring air travel. In fact, there are plenty of ways to improve the experience of travel, despite federal safety regulations and snoring seatmates.

In this blog post I will run down a few tips for having a good flight. Remember, the primary goal of each of the items on this list is to benefit you, the traveler, but these tips will also make the whole in-flight experience a lot more comfortable and a bit less crazy-making. There are even a few easy ways to keep yourself healthy, rested and entertained during your flight, which always makes for happier travel. So now, let’s dive right in and begin the oh so good tips.

*Bring a Sleep Kit. Sleep kits can be purchased in most airport gift shops these days, or you can build one at home to keep with your luggage. The basics for a sleep kit include a U-shaped travel pillow and an eye mask to block out sunbeams bouncing off the clouds below.

You’ll also want to block out as much sound as you can, and earplugs can definitely help with this. If you’ve got the extra cash, noise-cancelling headphones can make a world of difference, too. They can negate outside noise (crying babies and aircraft engine sounds included) whether you’re playing music through them or not.

A small blanket or large shawl is the final item you might want to stash with your sleep kit. It’s nearly impossible to grab some sleep when you’re shivering.

The airline we traveled with to Sydney they gave out blankets and pillows, but some flight companies don’t, so double check your company, otherwise bring your own blanket and your own pillow. So if you’ve got a red-eye flight or perhaps you’re crossing a few time zones, it’s best to bring your own sleep kit — but keep it light. Speaking of keeping it light, take a look at the next tip.

*Don’t drink a ton of alcohol. While traveling internationally is exciting and you can’t wait to begin your trip, loading up on booze will have negative effects for days. Dehydration can wreak havoc on your body and it can enhance and prolong jet-lag. Save the partying for your destination!

*Dress comfortably and practically. When we traveled to Sydney I chose to dress in lose fitting clothes and I dressed in layers, so that I could adapt to the temperature on the plane. Sometimes it is freezing, especially by the exit, and sometimes its brutally hot. You want to be prepared for either situation. Personally leggins, sneakers and a t-shirt/long sleeve cardigan button down/ or a sweater combo worked good for me. There is nothing worse than being too hot on a plane and not being able to do anything about it or for that matter being to cold (brrrr).

*Always have an extra pair of socks and underwear  in your carry-on. It is nice to change clothes half way.

*Entertainment. Bring a good book, your Ipad or your Ipod, some magazines or whatever you like to pass the time with. Long flights over seas shows films and series on the tv, but in the case of you have either seen the movie or in case you dont want to see what they show, then it’s a good idea to bring a little entertainment yourself.

Also if you have kids, then remember to bring a few of your kids favorite toys and entertainment stuff. Do this for your children, your own and your fellow passengers fault.

*Bring extra toiletries. Hand luggage size toiletries, you can use a small zip-up bag to hold them. You will need a small tube of toothpaste, a toothbrush, a hairbrush, anything you use to style your hair, face wash/ cleaning weather/ disposable cleaning wipes, lotion, body, hand, face and eye, a deodorant, dry shampoo, makeup, and other things you think you may need. Remember that you can buy most of these in a travel size version. Add a pack of sanitary pads or tampons to deal with personal emergencies (just in case).

*Drink Water. The air in the cabin isn’t humidified, which leads to that all-too-familiar parched feeling. Lips chap, nasal passages dry out, skin feels papery and the likelihood of blood clots can even increase. Sounds great, right?

But the good news is that all these things can be mitigated by staying hydrated — simply drinking water. Start early, drinking as much water in the airport gate area as you can hold comfortably for about an hour. That’s about how long it typically takes for the seatbelt light to be switched off, allowing you to visit the restroom. Then keep drinking water, about 8 ounces (0.2 liters) every hour or two, while you’re in the air. Don’t try to substitute coffee, soda or a tiny bottle of booze for water either. Caffeine and alcohol will dehydrate you — the opposite of what you’re trying to achieve.

If you’re concerned about the waste of plastic water bottles or the price of buying water in the airport, bring a reusable bottle from home. You can’t bring it through the security line full of water (or anything other liquid, for that matter), but you can fill it up at a drinking fountain or a bathroom faucet once you’re at your gate.

While you’re in the bathroom filling the bottle, don’t forget to wash your hands for at least 20 seconds to rid yourself of bacteria and viruses. Keep reading for another germ-free tip.

*Bring Healthy Snacks. Save yourself some cash, probably some heartburn and even some time on the treadmill by packing your own healthy snacks rather than relying on airport and airline food.

Simple, cheap snacks can keep you healthy and prevent your blood sugar from dipping too low during a long flight. Crunchy snacks like carrot sticks, celery sticks and some crackers and muesli bars are satisfying and require a minimum of fuss to eat in your seat. Granola, nuts and dried fruit are also great choices.

Just be sure that whatever you bring is easy to eat, doesn’t require refrigeration and doesn’t need utensils.

*Have a good attitude. Even if you get stuck in a crappy seat, be thankful that you have the means to travel and aren’t part of the 75% of the world’s population who will never step foot on an airplane. We take a lot of perks for granted, so sometimes you just need to suck it up and be thankful. Being angry for an entire flight isn’t going to make the time go by any quicker. I firmly believe in travel karma, so having a good attitude will pay off in the long run.

Have a safe flight,
and enjoy the rest of your Sunday, I’m off for a walk in the Sunday-sun, Adiós!

Easy Gluten free Paleo Weekend Cake

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Good Saturday morning:)

So there’s this gene that men don’t have, called The Cake Gene. I mean, I’m sure some men sometimes like to enjoy a piece of cake, but they don’t need it, do they? Some men (like my J) don’t even care if they never have a piece of cake again. Which sounds insane to me. I love cake (even though I suffer from Celiac Disease) and I also love everything that contains chocolate.

I invented This Gluten free Paleo (ish) Banana – Chocolate Cake the other day. This cake is so good, tasty and spongy, and then it´s easy to make. – And I tell you even if J don´t like cake and chocolate for that matter, then he and I finished the cake totally (I won´t say who eat the most (me)).

If you feel like baking a easy weekend paleo cake, then here is the recipe for Gluten free Paleo (ish) Banana- Chocolate Cake
| gluten-free | dairy-free

Dry Ingredients:
3-4 tablespoons of gluten free cocoa powder (sift if it’s lumpy)
1 teaspoon of baking powder
1/4 teaspoon sea salt
0,5-1 cup of chopped hazelnuts
0,5-1 cup of chopped walnuts

Wet Ingredients:
3 mashed bananas
2 eggs

1. Preheat your oven to 200°c.
2. In a mixing bowl, whisk the dry ingredients together.
3. In a separate mixing bowl, use an electric mixer or a fork to combine the wet ingredients.
4. Add the dry ingredients to the wet ingredients, and combine them.
5. Put baking paper in a pan or Grease a pan. Note: I used a ceramic pan.
7. Pour the batter evenly into the pan and bake for about 40 minutes.
8.  Let the cake cool in the pan for 25-30 minutes.
9. I served the cake with with a sliced red apple on top.

My weekend plans include a beach picnic otherwise I don’t have any big plans. I prefer my weekends without a tight schedule with time to spontaneity. Do you have any good plans for the weekend??

Celebrating Hans J. Wegner’s 100-year anniversary

Hans Jørgensen Wegner, (April 2, 1914 – January 26, 2007), was a world renowned Danish furniture designer. His high quality and thoughtful work, along with a concerted effort from several of his manufacturers, contributed to the international popularity of mid-century Danish design. His design style is often described as Organic Functionality, a modernist school with emphasis on functionality.

Wegner has received a number of prizes and recognitions. Amongst other things, he is an honorary member of The Royal Danish Academy of Fine Arts and has received an honorary doctorate from the Royal College of Art in London. He was also the first ever recipient of the Lunning Prize and received the 8th International Design Award in Osaka, Japan. His works are exhibited at major international museums including The Museum of Modern Art (MoMA) in New York and Die Neue Sammlung in Munich.

I am proud to be a Dane when I think of all those many great things that came out of our creative artists in our little amazing country, and Wegner is definitely one of them who is worth being extra proud of. I just love each one of his designs. His designs are so simple, classic, indescribably elegant, they are ultra comfortable and all his designs are timeless. This year 2014 it´s Wegner’s 100-year anniversary, so let´s celebrate him and his incredible designs!

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Hans Jørgensen Wegner him self, (April 2, 1914 – January 26, 2007).

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“The Chair”, 1949. The Chair best represents Wegner’s design philosophy of “continuous purification…to cut down to the simplest possible elements of four legs, a seat, and a combined top rail and armrest. The Chair was a collaboration of Wegner and furniture maker Johannes Hansen. It rose to prominence in the 1961 televised debate between Richard Nixon and John F. Kennedy. Both presidential candidates sat in The Chair during the debate, and what else to call this elegant classic chair but, The Chair!

Shell Chair2 Shell Chair
Shell Chair
, 1963.
The Wegner Shell Chair is one of Hans Wegner’s most iconic chairs. Wegner Shell Chairsachieve their floating lightness thanks to wing-like lines and arching curves of a three-legged design. The Shell Chair, is one perfect thing: a low elegant lounge chair with a generous smile and an inviting seat for life.

Peacock Chair
Peacock Chair, 1947. The Peacock chair is so elegant and it was inspired by a traditional Windsor chair. Wegner exaggerated the arched back, creating a high backed, yet airy chair. The back spindles are flattened in the approximate area of a person’s shoulder blades, the visual result of which evokes a birds tail plumage. Flag-Haleyard-Chair-by-Hans-Wegner

Flag Halyard Chair, 1950. While Wegner often drew from historical forms he also created forms without precedent. The Flag Halyard was inspired by a trip to the beach, during which Wegner carved out the form in the sand. The metal, rope, and sheepskin chair is an unusual, but not unprecedented, break from Wegners prolific use of wood. hans-wegner-papa-bear-chair2

The AP-19 chair, better known as the “Papa Bear” or “Teddy Bear” chair, 1951. This comfortable chair speaks for itself, so no word needed.

 

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Wishbone Chair or The Y-Chair, 1949.  The inspiration is clearly visible and lightweight. I love this Wishbone Chair and I would love to have 4-6 of these chairs surrounding my dining table, a timeless classic chair that you will never get tired of sitting in or tired of looking at.

Happy 100-year anniversary Hans J Wegner!

Old but good news – Use Wooden Cutting Boards as Serving Platters

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Qui-cutting-board-kitchen-beef_102249.qui cutting board

Use Wooden Cutting Boards as Serving Platters. I know this is old news, but it doesn’t make it less cool, let’s just say that it gives it a classic and authentic look!

I love to serve my food on among others wooden cutting boards and my favorite cutting board is a rustic and heavy mahogany wood board made by my lovely handy-man dad.

Of course some foods are better served on a plate, but everything that can be served in different ways will be served in different ways in my home. Food can be served in a glass or in a cute little lemon dish or on a dish which looks like cute animals, etc. I think that serving in different ways makes the food look slightly more interesting and delicious.

I´m dreaming of getting these light wood, oiled oak cutting boards below, from FermLiving:

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You can find them here:
www.madeindesign.co.uk/prod-cutting-board-4-chopping-board-30-x-40-cm-by-ferm-living-ref5408.html?utm_source=affilifut&utm_medium=affiliation

*Photos above is borrowed from google, madeindesign.co.uk and from austin.culturemap.com