White Food

I love white food. I don’t know why I just do. Nate the Great was asking me what I wanted for dinner to celebrate my birthday and I said fish would be good. And he said, I know, white fish preferably. Is it the Norwegian in me? Quite possibly the food I was raised with has continued to influence my choices.

I want mashed potatoes, lefse, bread pudding, custard, all things white and boring to some. Of course, I want lemon too. I’m an equal opportunity lover of shades of white. I’m branching out, but I will always love what I grew up with; I can’t help it.

The piece d resistance is the kransekaka. This is a Norwegian wedding cake. G and I have made a few for people we really love. They are a little time consuming, so we really need a good reason to make one. It’s 18 layers of ground almonds, totally gluten free if you care about that stuff. We don’t but there are a lot of people who do now.

*****from the Recipe Box:

I usually add Norwegian flags, but you can use any you choose.

and remember: What tastes good with white food ? a Boulevardier…..

Combine 2 ounces bourbon or Rye, 1 ounce Campari, and 1 ounce sweet vermouth in a large mixing glass filled with ice. Stir until glass is very cold, about 1 minute. Strain into a chilled cocktail glass or coupe or a rocks glass filled with fresh ice. Garnish with a lemon twist.

Big kiss, Lynn

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