The slender tree branches, laden with luscious, dark sour cherries, seemed in dire need of relieving their seasonal burden. As always, it’s on a first come first serve basis: us or the birds.
As I walked through my friend’s delightful garden teeming full of berry bushes and fruit trees (each with a long history and proclamation to the land which their roots sink deep into), I couldn’t help but begin to recount all of the times my friends and I would use the garden as our own playground when we were little. We would pluck fruits from the trees in such earnest that our hands would be stained, the lower parts of our shirts became makeshift baskets, our conversations became limited as we kept our mouths full of our succulent findings, and our greediness was shown outright as we left with full bellies and more fruit than we could carry. Continue Reading…
A smoldering heat enveloped me as I gazed out from the brygge (docks) toward the sea; one hand shading my eyes from the sun’s bright rays. The blue waters appeared never ending – with small, rocky, and only somewhat-barren islands jetting out as the seagulls danced around the them. The breeze gave only the slightest sense of relief from this year’s endless heat wave, but the beauty and tranquility of the landscape alone was enough to take my mind off of it. 
Rhubarb plants – with their ornate and statuesque figures – have long been sought after and used as garden staples for centuries. Rhubarb cultivation in Norway is mentioned to have first begun around the 1700s, with rhubarb prized for its medicinal benefits. The root was dried and taken for preventative measures as well as used as medicine for digestive problems.
Sponge cake baked with meringue and almonds becomes the centerpiece of this delightful layer cake filled with custard and whipped cream. It began its inception in the north of Norway and has earned it’s nickname as verdens beste, “the world’s best”. 
A crackling fire set amidst the backdrop of nature is one of the most pleasant and fulfilling ways to cook. There’s a connection between the ingredients, the process, and the finished meal that completely transcends the traditional kitchen.
As a follow up to my previous recipe post, 