tisdag 28 februari 2023
HOW I GOT ON A BOAT
måndag 27 februari 2023
HOW I MAKE LENTIL DAHL WITH CREAM
HOW I GOT SNOW & SONDHEIM
söndag 26 februari 2023
HOW I GOT TO MEET A NEW RON
lördag 25 februari 2023
HOW I GOT ROSEMARY
fredag 24 februari 2023
HOW I GOT BACK WHAT I’D LOST
torsdag 23 februari 2023
HOW I GOT A VEGAN BURGER IN KÄRRTORP
Regi: Maja Frykberg Andersson och Rasmus Gisby
Medverkande: Hjalmar Wide, Erik Karlsson Jeansson, Max Nilén, Kathryn Le roux, Daniel Ohlsson, Katja Lobas, Maja Frykberg Andersson, Rasmus Gisby, Ebba Alexandrie, Filip Fransson och Folkensemblen
Folkensamblen: Agnetha Edberg- Menor, Alesia Panibrattjenko, Ann Besmanoff, Ellen Gustafsson, Ia Dahlbacka, Johnny Söderberg, Panagiotes Mousikides, Sofia Hjort och Sussane Wiklund
Scenografi: Greta Weibull
Ljuddesign: Robert “Printa” Larsson
Ljusdesign: Joel Dannerup
Kostym: Sera Cederberg
Grafisk design: Jakob Ståleker Spenner
Producent: Spångs Orkester
Manus: Rasmus Gisby, Hjalmar Wide och Maja Frykberg Andersson
onsdag 22 februari 2023
HOW I GOT 800 SUBSCRIBERS ON MY YOUTUBE CHANNEL
So, Martin texted me and wanted to come over....
Youtube channel, more youtube subscirbers, youtube subscribers, how to get more youttube subscrbers, cleaning the apartment, cleaning the kitchen, vegan cook books, donating to charity, vegan lunch, vacuuming linoleum, summetime, daylight saving's time, indian bolognese, what's cooking good looking, ginger hack, how to cook vegan food, vegan indian food, indian vegan recipe, beluga lentils, how to cook indian food, face time, magnus boren, how to make the countess cocktail,
LINKS:
MY YOUTUBE CHANNEL: https://m.youtube.com/user/joakimbergman
”HOW I GOT MY KENZO X H&M WRIST WARMERS”:
On instagram: https://www.instagram.com/reel/CosiMJzr5-1/?utm_source=ig_web_copy_link
Or youtube: https://youtu.be/XCZIEjXw8bQ
#youtubers #contentcreators #howtogetmorefollowers #cleaningtheapratment #veganrecipe #livinginsweden
#cookingveganfood #veganindianrecipe #countesscocktail #j230215
HOW I MAKE VEGAN INDIAN BOLOGNESE WITH BELUGA LENTILS
tisdag 21 februari 2023
HOW I MAKE A VEGAN INDIAN TOFU CASSEROLE WITH PEAS
HOW I GOT RID OF A LOT OF THINGS
Änglagård Trailer
Medverkande
ROLLER
Rut Flogfält - Helen Sjöholm
Axel Flogfält - Fredrik Lycke
Fanny Zander - Tuva B Larsen
Zac Paulin - Lindy Larsson
Gottfrid Pettersson - Tommy Körberg
Ivar Pettersson - Gustav Levin
Mårten Flogfält - Martin Stokke Mathiesen
Eva Ågren - Sofia Pekkari
Pastor Henning Collmer - Per Svensson
Advokat Ragnar Zetterberg, US Zac Paulin - Denny Lekström
Ensemble, US Rut Flogfält - Jenny Holmgren
Ensemble, US Fanny Zander - Caroline Gustafsson
Ensemble, US Gottfrid Pettersson - Joakim Jennefors
Ensemble, US Ivar Pettersson - Rolf Christianson
Ensemble, US Eva Ågren - Cecilia Wrangel
Ensemble, US Mårten Flogfält - Hjalmar Freij
Ensemble, US Axel Flogfält - Jonas Schlyter
Ensemble, US Adv Zetterberg/Pastor Collmer - Tord Hansson
Ensemble samt Danskapten - Therese Andersson Lewis
Ensemble - Emilia Brown
Ensemble - Hanna Ulvan
Ensemble - Petter Skoglund
KREATÖRER OCH KONSTNÄRLIGT TEAM
Manusförfattare - Edward Af Sillén & Daniel Réhn
Kompositör och sångtexter - Fredrik Kempe
Scenograf - Lars Östbergh
Kostymdesign - Annsofi Nyberg
Peruk - och maskdesign (även mask- och perukansvarig) - David Julio
Ljusdesign - Mikael Kratt
Ljuddesign - Oskar Johansson
Rekvisitör - Moa Nyman Fritz
Musikarrangemang - Karl-Johan Ankarblom
Regissör - Edward Af Sillén
Koreograf - Per-Magnus Andersson
Kapellmästare - Johan Siberg
Dekortillverkning - Runda Idéer
Regiassistent - Git Brännström
Specialskrädderi - Tim Mårtensson
Skrädderi - Christian Hedenfeldt
Kostymansvarig - Joakim Bergman
Fotograf (affischfoto, pressbilder m.m.) - Mats Bäcker
Assisterande fotograf - Nadja Sjöström
Grafisk design - Therese Sandström/Yourdesign
Retusch - Franco R Studio
Trailer och rörligt annonsmaterial - Formförbundet
Rörligt annonsmaterial - Kantant
PRODUKTION
Exekutiv producent - Vicky Von Der Lancken
Producent - Johan Von Der Lancken
Medproducent - 2Entertain, Bosse Andersson
Produktionskoordinator - Marie Schröder
Produktionsassistent - Nathalie Lodell
Chefsassistent - Armine Saghyan
PR, MARKNAD OCH BILJETTFÖRSÄLJNING
Marknadschef, Vicky Nöjesproduktion - Helene Von Schwerin
PR-ansvarig - Magnus Stråberg
Försäljningschef, Oscarsteatern - Elisabeth Johansson
SCEN OCH TEKNIK
Scenchef - Lukas Olsson
ORKESER
Kapellmästare - Johan Siberg
måndag 20 februari 2023
HOW I GOT A BRAND NEW BIKE BASKET
söndag 19 februari 2023
HOW I MAKE VEGAN BROCCOLI BOUQUETS WITH JALAPEÑO MAYO AND PEANUTS
HOW I GOT TICKETS TO HAMILTON
lördag 18 februari 2023
HOW I GOT MY LAST ? SEQUIN JACKET
HOW I GOT CAUGHT IN A BLIZZARD
torsdag 16 februari 2023
HOW I GOT MY PSYCHEDELIC PANTS
onsdag 15 februari 2023
HOW I GOT MY KENZO X H&M WRIST WARMERS
tisdag 14 februari 2023
HOW I GOT TICKETS TO ABBA VOYAGE LONDON
måndag 13 februari 2023
HOW I GOT TO SPARKLE IN THE SNOW
HOW I MADE VEGAN POTATO PIE
HOW I MADE VEGAN CHICKPEA PASTA
söndag 12 februari 2023
MANHATTAN
HOW I GOT A WHISKEY SOUR
lördag 11 februari 2023
HOW I GOT A BIG SLICE OF VEGAN CHOCOLATE MOUSSE CAKE
fredag 10 februari 2023
HOW I GOT DAVID A SEMLA
torsdag 9 februari 2023
HOW I GOT MY FIRST VEGAN SEMLA OF ‘23
onsdag 8 februari 2023
HOW I MADE A REALLY EASY VEGAN PESTO PIZZA
HOW I MADE A VEGAN, TWO INGREDIENT CHOCOLATE MOUSSE
HOW I GOT TO CELEBRATE FEBOURBONARY
tisdag 7 februari 2023
HOW I MADE VEGAN SAUSAGE STROGANOFF
HOW I MADE SIMPLE VEGAN PASTA GRATIN
HOW I GOT ELEPHANT SNOT
måndag 6 februari 2023
HOW I GOT CAUGHT IN AN INTERIOR THUNDERSTORM
söndag 5 februari 2023
WHISKEY SOUR
Bourbon whiskey, 2 ounces (4 teaspoons), plus one ounce (2 tablespoons) juice of fresh lemons
1 1/2 tablespoons, or 3/4 ounce authentic maple syrup (or simple syrup)
Orange peel and a cocktail cherry for the garnish
for serving, ice
BOURBON ORANGE CRUSH
bourbon, 2 oz.
1 ounce of triple sec
freshly squeezed orange juice, 4 ounces
Ice should be crushed and should make about 1/3 of the glass.
2 ounces of Bulleit bourbon should be added.
Add 1 oz. of Triple Sec next.
4 ounces of freshly squeezed orange juice should then be added.
If desired, garnish with orange slices or mint sprigs. Serve right away.
HOW I GOT MY MADONNA “THE CELEBRATION TOUR” POSTER
lördag 4 februari 2023
HOW I GOT MY FURRY GREEN TIGER STRIPED KENZO X H&M SWEATER
fredag 3 februari 2023
HOW I GOT ENORMOUSLY PLEASED
torsdag 2 februari 2023
HOW I MADE VEGAN SWEET POTATO CURRY WITH COCONUT MILK AND PEANUTS #vegan...
HOW I GOT MY H&M ❤️ PANTONE TRAY #pantone #hm #style #interiordecorating...
onsdag 1 februari 2023
HOW I GOT CONFUSED
It's February first, so it's officially FEBOURBONARY
Is it required to be produced in Kentucky?
It's simple to believe that bourbon is only produced in the "Bluegrass State" because the two regions are so closely associated. Furthermore, 95% of the supply in the globe, according to the Kentucky Distillers' Association, originates in Kentucky. However, the truth is that it can be made everywhere in America, and new bourbon distilleries are constantly springing up all over the place.
Can it be produced abroad besides America?
No, according to federal regulations governing bourbon's identity, it must be a "distinctive product of the United States" and the term "bourbon" cannot be used to refer to whiskey or whiskey-based distilled spirits made elsewhere.
What makes bourbon and whiskey different from one another?
A whiskey's mash, or the mixture of grains from which the beverage is distilled, must include at least 51% corn in order for it to be referred to be bourbon. The distillate must be stored in charred new oak barrels at a proof of 125 or less and must not include any additives. The mash must be distilled at a proof of 160 or less.
Where did the term "bourbon" originate?
The name "bourbon" is extremely ambiguous in its history. However, Bourbon County in Kentucky and Bourbon Street in New Orleans are the most well-known rivals. Both names derive from the House of Bourbon, a French-born European royal family.
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