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Norway, Timeless Recipes

A welcome cake


For my mother and to my grandmother for paving the path that I now follow.


Come to the edge. 
We might fall.
Come to the edge.
It’s too high!
And they came,
and he pushed,
And they flew. Continue Reading

Norway, Timeless Recipes

Bestemors Norwegian Pancakes


IMG_20151115_102947   IMG_20151115_102204

Feeding a picky eight year old can be hard. Feeding a picky eight year old visiting her potato-growing grandma is a whole other story. A Tex-Mex and Chinese guzzling eight year old just cannot understand her grandma’s cuisine philosophy. Especially if they are as follows:

  1. Use only Salt and pepper for spices
  2. Serve every meal with boiled potatoes and carrots.
  3. Eat fish every day except Sunday. Then you can eat salmon (No. This is not fish.)

And so after many days of sitting potty-mouthed at the table, and then secretly stealing lefse after every meal. We reached a compromise. My sister and I would eat three things: 1.Mashed potatoes and sausage 2. Meat balls and 3. Fleskepannekaker (Norwgian pancakes cooked in bacon fat)

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Cookbooks, Norway, Timeless Recipes

Norwegian Gravlax Salad: Lessons in austerity


At 17, I was a bonafide Norwegian fish monger. Unfortunately, I wasn’t quite the fishmonger my ancestors would be proud of. There was no hawking of my wares from a gently swaying boat along the harbor to hungry housewives. Instead, I mostly sold to tourists who mostly bought small opened faced sandwiches, and sometimes gave me a hard time for selling whale.

In my booth, there were no foul-mouthed sailors staring out to sea to ensure their safe voyage back home. I sold fish with Santiago from Uruguay, always drinking mate, Eduardo from Barcelona, always smoking and sometimes singing “Singing in the Rain” with me when the weather was really terrible — which was most of the time. Out of 15 employees, there was one other Norwegian. Continue Reading

Norway, Timeless Recipes

Sugar + Strawberry Jam and Apple Sauce Recipe

noun_1089So why should you bother to spend an entire day over a hot stove waiting as the fruit slowly turns into mush? Jam is cheap and it can seem silly to can your own jams and sauces when you can buy it for $2 at the store. Well I do it mostly for the following reason: it’s the only way you can control how much sugar goes into your food.

Of course, jams are supposed to be sweet, in fact every recipe I read in my canning book asked for at least 500-700g of sugar (that’s 2-3 cups of sugar.) Yes, dear sir, that’s the as much as you would add in a cake. This goes for jams we buy in the stores as well, Smucker’s Strawberry Jam’s Nutrition Facts has 12g of sugar for every 20g (one teaspoon) of jam. In other words, 60% of the jam is sugar.

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