Wishing you a very Merry Christmas!
We are a bit busy now with Christmas preparations in our new home. I need to find out how the steam oven works, not sure if I dare use it for Christmas dinner but we should see if it works before the warranty goes out.
Traditional Norwegian Christmas dinner comes in three varieties: Cod (Torsk) – preferably caught the same day, Pork ribs (Ribbe) or dried salted lamb ribs (Pinnekjøtt). Of course the Pinnekjøtt needs to be re-hydrated before eating and according to hubby should be served with peeled cooked potatoes, and mashed rutabaga with melted butter as an accessory. As is the tradition in his family.
Sound good? Well the lamb is a bit of an acquired taste. It usually smells strongly of birch and juniper. If it is not soaked long enough is chewy like beef jerky but not entirely unpleasant, although it will make you thirsty. Which is why some restaurants forget to soak it long enough, just to increase your bar tab. The best drink with pinnekjøtt is pilsner or pale lager and it is often accompanied with Akvavit which is like battery acid. Just saying…
No, this year the imported daughter in law is going to shake things up a bit. How much depends on my ballsyness come Christmas Eve. I will be sure to do a photo documentary. Wishing you a ballsy christmas too!
Pic: This little dread-locked angel comes from a lovely lady on Karmøy, Norway.