Weekend visit to Sveaborg

Though I have work tomorrow, I decided to use my free Friday for a trip to Sveaborg, one of the most famous islands in the Helsingfors archipelago. It was my first time there in a few years, which made the trip very interesting with so many memories coming back. Me and my girlfriend went there quite late in the afternoon, though we originally planned to get there earlier. It was a very hot, sunny day which made the usually cold boat ride there much more pleasant.

Sveaborg consists of six separate islands, but is tightly knitted together by connecting bridges. The landscape is dominated by stone walls, a reminder of the island's days as a sea fortress. There are many hidden tunnels inside of these stone walls, which makes them an interesting future endeavour.

The grave of Ehrensvärd. Augustin Ehrensvärd was the creator of the Sveaborg sea fortress. This monument was designed by king Gustav III of Sweden himself.

We got very hungry after walking around the island for a few hours, so we decided to try out a local restaurant. I chose a hamburger meal complimented by cider, and No went for the meatballs (which were quite disgusting apparently).

Overall, it was a very nice experience to (re)visit this island, and I will definitely look into further exploration in the future.

Macro photography

Making wild strawberry liqueur

Last summer, I got acquainted with the art of making liqueur out of wild strawberries and raw vodka. It's a fairly simple process, but does however require a great deal of patience and time for the final production stage.

When making your own strawberry liqueur, you will need:

• -Freshly picked wild strawberries (about 0,30 L is sufficient)
• - 0,5 L Vodka
• - Sugar (according to taste)
• - A clean glass jar for the simmering process.

After that the ingredients have been collected, the first stage of production can begin.

Gently pour the fresh wild strawberries into the clean glass jar.

Pour the vodka on top of these, until they have been completely covered and the jar is almost full.

Close the lid carefully; leave it like this for at least a month.

According to what I've heard, the jar needs to be in "sunlight and moonlight" for the following month. 

The recipe I'm following is a traditional recipe from the Åland Islands. It is, however, possible to make this in a way that fits one's particular needs.