Midnight

July 2, 2010 | Family,Norway,Traveling,Vacation

Humor

June 24, 2010 | Family,Norway,Traveling,Vacation

Want to reduce a 7-year-old to a mass of hysterical giggles? Show him this sign.

Then show him again.

*giggle*

(It’s a sign for speed bumps.)

Something’s fishy

June 22, 2010 | Norway,Traveling

These purses are made out of fish skin. I know, right? But … they’re cool. And expensive.

Charming Marie, 3 & vennine

June 19, 2010 | Friends,Norway

Had lunch at a wine bar with a wonderful friend.

I took Marie. We had the tortellini with alfredo sauce. Yum!

How about a little wine, Marie? (That’s the floor under our table … a view to where they keep the wine.) We just need a little music, eh? ;)

What’s in a name?

June 18, 2010 | Norway,Traveling

Way too much fun. This hair salon is called Hairy Mary.

Charming Marie

June 14, 2010 | Norway,Traveling,Twitter

A week or so ago, when I mentioned that it was time to start packing, Marie (of The Snake Charmers) said, “Pack me!” So I did. Here she at the base of Gjendemfjellet. Where do you want to go next, Marie? ;)

Hey, Soul Sista

June 11, 2010 | Friends,Norway

Had an amazing day yesterday.

Food: Fish soup

January 13, 2010 | Food,Norway

Fiskesuppe

Ingredients
2 pounds (about 4 cups) fish (I use cod and salmon)
1 teaspoon salt
bottle of wine
2 tablespoon butter
2 cups carrots, finely sliced
2 cups leeks, finely sliced
2 tablespoon flour
4 1/2 cups broth from fish
1 1/2 cups crème fraîche (see recipe below)
2 cup shrimp
1 tablespoon fresh dill, minced
Salt
Pepper

Put fish in water and 1 teaspoon salt. Heat just
until boiling and remove from heat.

With a slotted spoon, remove the fish from the
water and cut into small pieces. (Check for
bones.)

Open a bottle of wine and pour
yourself a glass. (Mine was
strawberry wine from Florida.)

Remove fish residue from water with a small
strainer or spoon.

Melt 2 tablespoon butter in bottom of a pot.

Add carrots and leeks and warm through.

Sprinkle flour over vegetables, then add fish
broth. Heat to boiling.

Stir in crème fraîche.

Place fish in soup with slotted spoon. Heat to
boiling, then add shrimp and dill. Salt and
pepper to taste.

Vær så god! ~ Bon appétit! ~ Dig in!

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Crème fraîche
I made my own crème fraîche, thanks to Sharon Tyler Herbst’s Food Lover’s Companion. I changed the amounts to 1 1/2 cups whipping cream and 3 tablespoons buttermilk. Here’s what she said: “This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary fo crème fraîche can be obtained by adding buttermilk or sour cream. A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it’s so easy to make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It’s delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.”

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Without pictures

Fiskesuppe

Ingredients
2 pounds (about 4 cups) fish (I use cod and salmon)
1 teaspoon salt
2 tablespoon butter
2 cups carrots, finely sliced
2 cups leeks, finely sliced
2 tablespoon flour
4 1/2 cups broth from fish
1 1/2 cups crème fraîche
2 cup shrimp
1 tablespoon fresh dill, minced
Salt
Pepper

Put fish in water and 1 teaspoon salt. Heat just until boiling and remove from heat. Remove the fish with a slotted spoon from the water and cut into small pieces. (Check for bones.) Remove fish residue from water with a small strainer or spoon. Melt 2 tablespoon butter in bottom of a pot. Add carrots and leeks and warm through. Sprinkle flour over vegetables, then add fish broth. Heat to boiling. Stir in crème fraîche. Place fish in soup with slotted spoon. Heat to boiling, then add shrimp and dill. Salt and pepper to taste. Serves 4.

Crème fraîche
Combine 1 1/2 cups whipping cream and 3 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from eight to 24 hours or until very thick. Stir well before covering, and refrigerate up to 10 days. (Source: Food Lover’s Companion by Sharon Tyler Herbst, 1995.)

Drinking in the New Year over at Ilina’s

January 1, 2010 | 2010,BlogHer,Holidays,Norway

I got to meet Ilina in Chicago last summer. She’s always cooking up something tasty and tempting, and she celebrates 5:00 every Friday with a cocktail. And guess what? She let me kick off the new year with a guest post. Thanks, Ilina! Raising my glass and wishing you a happy New Year!

Breaking in the lefse grill

April 25, 2009 | Family,Norway,Stuff

Yes, I got a lefse grill last year.

Shiny, huh? No, I haven’t used it. Well, I hadn’t used it until my mother-in-law, sister-in-law and niece were here from Norway. Here we are (MIL & me) in all our aproned glory. And, yes, I’m pretending to know what’s going on.

Here’s the lefse recipe.

Here’s everything else.

Yum!