Norwegian Treats!

I went into these two weeks knowing that my sugar and carb intake was going to skyrocket. Ice cream, pastries, candy, bread… it’s all part of the Norwegian experience. I decided that I can afford a food bender once every two years, and I made sure to properly document it.

Ice Cream

It’s no secret that I am a bit ice cream crazy– but when in Norway, this amplifies. There’s nothing quite like Norwegian ice cream– my favorite: soft-is. It’s like soft-serve ice cream, but so much tastier. Think of your favorite custard, imagine it being 10x better, and that is soft-is. And what makes soft-is complete? The toppings. My favorite topping is the chocolate– it tastes like a sweet cocoa powder. When I want a bit of a mix, I usually pick half Oreo half chocolate. Besides from soft-is, there is småis, which include a variety of packaged ice creams. My personal favorite is the krone-is which is comparable to a drumstick ice cream cone. And lastly, my trip to Norway wouldn’t be complete without trying one båtis (boat ice cream.) This was my go-to daily ice cream during my first 1-month trip to Norway as a 4 year old. I have to admit, I remember it tasting better as a kid.


There are a lot of buns and pastries in Norway, but my favorite is Skoleboller or Skolebrød (school bun/bread.) This pastry has a custard center and coconut icing topping. It’s by far my favorite Norwegian sweet. Most skoleboller are great, but nothing beats homemade. I am still left craving the buns we made in Lofoten, and most of all, Grandma’s homemade skoleboller. The other pastry I had on this trip was a solboller, or sun bun. This is similar to the school bun but without the coconut topping.

Pålegg/ On-Bread

In Norway, there’s a term ” pålegg” which refers to all types of things that can go on bread. This term is used often, because Norwegians eat a lot of bread. Ole Magnus helped coined the english version of this concept as “on-bread.” I had a lot of bread, with a variety of on-bread during this trip. Kayla and Brandi made a fresh bruschetta which was a perfect evening patio snack. Grandma and Grandpa bought shrimp for a shrimp feast one evening which is by far my favorite on-bread. (Yes, I lucked out and got two shrimp feasts!)


Although not documented as well– I tried a fair amount of delicious beer, wine, and spirits. Brandi, Kayla, and I did a local IPA and Sour beer tasting in Trondheim. Ole Jørgen brought over his Bareksten Botanical Gin which is the first gin I have ever enjoyed. We sipped on gin and tonics until we went to a great natural wine bar, Spontan Vinbar. We shared two different (both fantastic) bottles of rosé. And I must mention Ole Magnus’s home brewed beer in Hønefoss. He had a British bitter, a Boston Lager, and a Chili Stout– all three were great! They even got Grandpa’s seal of approval– which is a big deal. Beyond alcohol, I had lots of coffee. I enjoyed cappuccinos, chili-mochas, espresso, and lots of black coffee.


It wouldn’t be a trip to Norway without cooking over fire at least once. This time, we made both pizza and chocolate-stuffed bananas. The pizza was great– especially because of the company of many great friends. (More on this later). I realize the picture of the banana is blurry, but it needed to be included. This is one of my fire favorites, and Vigdis was nice enough to bring them along for our fire.


There are a few things out there that are distinctly Norwegian. The first, pictured below in the bowl, is rømmegrøt. This is a smooth but thick porridge made from sour cream, milk, flour, and butter. It’s not one of my favorite Norwegian dishes, but it’s sooo Norwegian. If you load it up with a dollop of butter, a hefty amount of cinnamon, and enough sugar, it becomes simply a vessel for sweet goodness.

Although I don’t care for hotdogs, I make sure to get a few øst-pølser each trip. These are delicious cheese-filled “sausages” that put shame to hotdogs. Even the mustard– a condiment I don’t usually like– is different, and makes the pølser experience perfect.

Norway has a lot of candy, but over the years I’ve focused my interest down to one type: Black Licorice. I made plenty of stops to the bulk candy section of grocery store to load up my paper bag with licorice spirals.

And lastly, there’s lefsegodt. Lefse is a potato flatbread, and lefsegodt is this flatbread layered with butter, sugar, and sometimes cinnamon. How can you go wrong with that? It’s even better enjoyed with a view at the end of a hike!

Overall, this trip was full of great food, most of which was enjoyed outside under the sun. I had just about enough of my favorites to tie me over until next time.


This Weekend from College… Colorado Springs!

I spent this last weekend in Colorado Springs. The weekend was full of great people, great food, and great laughs.


I really do mean great food. Claire’s dad made a kickin’ carrot ginger soup for dinner, and a yummy sweet potato, arugula, poached egg breakfast. It was the perfect Veggie fix we were looking for.

Dave spent all day Saturday in the kitchen in order to prepare us an amazing dinner– homemade pasta, freshly baked rosemary bread, a vibrant pesto, and a whole slew of antipasto sides and treats.

We sat by the fire, worked on our knitting, shared stories and laughs, stacked blocks, and completed a little bit of our homework.

We concluded the weekend with a lovely hike through Red Rocks.

A huge Thank You to Claire, Ginny, Dave, and Claire’s parents for being so welcoming and fun! It was the perfect low key weekend getaway.

A teaser (or should I say ‘squeezer’) to my Summer of juicing!


This summer has become the Summer of Juicing. Yes, you heard me– JUICING. I know that this is super trendy out in L.A. but I am not turning my fruits and veggies into liquids because I’ve hopped on the west-coast bandwagon in preparation of moving out west. It’s actually fun. Okay, maybe I’m the only person that finds it fun, but it truly is a lifestyle that I am quickly falling in love with. I now walk through the grocery store seeing vegetables and imagining what they could add to my juice recipes. I’ve never been a huge beet fan, but now they are my favorite, adding a bright red hue and an earthy taste to my juices.

As I have fallen into a regular routine of juicing nearly each morning, I have decided to go on a juicing journey. By the end of the summer I want to have created the perfect juicing recipes and tricks to make this whole juicing thing worth my (and your) while. From how to beat the high prices, to cleaning that damn 6-piece juicer, I’ll discover it all and share these discoveries with you!

Now as the title suggests, this is a teaser post, so I thought I’d leave you with my most recent recipe for my Grown Up Lemonade:

Grown Up Lemonade

This lemonade will quench that Virginia Summer thirst just as well as Newman’s Own but has vegetable nutrition, ginger for digestion, and no added sugar! I’d say give it to your kids, but it’s almost too good to share.


  • 5-6 good sized carrots (with skins)
  • 1 whole lemon (with seeds and skin)
  • 2 Granny Smith apples (without seeds)
  • 1 knob of ginger (with skins)

Now… join me in my juicing journey, and let me convert you into a juicer!

Dubai’s Noteworthy Dining and Architecture

Many people think of Dubai as a super unique and developed place– but what they may not know is that it’s also beautiful. The architecture is phenomenal. Most of the towers are designed one-of-a-kind, and some even seem to defy physics. They are truly pushing the limits on architecture and design, in the most intriguing way.

In fact, you could spend a whole day just checking out all the unique towers Dubai has to offer. But what would be even better than that… is checking them out at night. As the sun begins to fade away, Dubai’s skyline comes alive. Buildings light up– a multitude of colored lights dance around the towers, the city: becoming, not tacky, but rather elegant.

As you could read in my previous post, dinners in Dubai don’t come up short. Out of all of the meals we ate, only one of them proved to be underwhelming, (and in all fairness it was probably a decent meal, just out shined by the other fantastic meals we had.) I’ve always been somewhat of a buffet-hater. This is partially because of the scaring experiences at unhealthy and unsanitary buffets after swim meets or on road trips. These various buffet restaurants cover the United States and come in all shapes and forms, but they most likely rhyme with ‘Colden Gorral.’ This previous conception of buffets was thrown out the window, (of probably a very tall tower,) while visiting Dubai. Buffets in Dubai are luxurious and pristine. Dishes are prepared in elegant and thoughtful ways as if they were being delivered to the tables. Not only are they stunning to look at, you will also be taken back by the options. You can find anything from lobster tails to lamb soup– sushi bars to cheese tables, and so on. The most impressive station at all of these buffets never failed to be the dessert tables– lined with cakes, mousses, indian sweets, and of course: chocolate fountains.

Another great thing about dining in Dubai is that you have every world cuisine at your fingertips. In fact, I had the best mexican food I have ever had at the restaurant, Maya. It was so good, Dad and I returned for a second time on my last night in Dubai. Unfortunately we filled up on the Maya Nachos and Tequila Chipotle Prawns we were too stuffed to eat their amazing churros. Next time I suppose…

I will admit, Dubai spoiled me. For those 10 days I became accustom to delicious world cuisine. Just as I was reminded of how much I love the sun and warmth, I was reminded of all of the great foods I love. And now I will try to, once again, adjust to the cold weather and endless bread and potatoes here in Norway. Wish me luck.