Arme Riddere (Norwegian Poor Knights)
Earlier today, I wavered between taking the kids on an outing or staying home for some leisurely time in which I could make them something special to eat. I opted for the latter. Whisking eggs, milk, sugar, and some cinnamon together, I poured…
Nordic Whipped Porridge & The Writing Life
We find our own way, sometimes. I started my career on the serious journalism track, my days played out to the soundtrack of police scanners and competing top-of-the-hour headlines. “You have to love news,” the golden-haired anchor told me over…
Starting Again, with Pickled Beets
Time goes quickly here, sometimes too quickly. I know it’s something we all experience, the subject of small talk and of catching up with old acquaintances at big events, but it’s true. The time really does fly. As I sit here…
Getting to the Heart of Food Writing (and a Swedish Currant Cake)
There’s a secret that food writers keep. We don’t mean to, of course, but when one’s beat is food, it’s easy for most of the media we use to reflect only a tiny facet of who we are. That secret…
My Original Lingonberry Recipes in Our Amazing Norway
As you probably know from reading Outside Oslo, I enjoy taking items frequently found in Norwegian and Scandinavian kitchens and coming up with new and original ways to use them. I had the opportunity recently to write an article about…
