ABOUT

IMG_1028

If you are reading this; thanks for stopping by! This blog is my baby and favorite hobby… in which I will attempt to describe, explain and discuss Norwegian food and culture. More than anything, as a food and wine professional, I focus on the foods and drinks typical of this country. As a Norwegian, having lived in NY for the past 20 years, my ties have gotten stronger and my homesickness grown bigger as I am getting older. With my entire family overseas, it is my way of staying close to my roots, connecting with old and new friends, and remembering why I’m so proud to be from Norway.  Please also visit my Facebook page, Fork and Glass, where I post more frequently, to help people become more familiar with this fascinating place called Norway.

Many things surely have changed tremendously since I lived back home in the town of Sykkylven, a small, picturesque village tucked away in the fjords of north western Norway.  I emigrated when I was 19, but have been back yearly ever since to visit family and friends, visiting restaurants, bars, farms and spirit makers, to keep myself current on what is going on. My goal will be to stay real, but romantic when diving into researching this very rich culture.  I hope to be able to evoke memories, both for myself and my readers who may be Norwegian or have visited, while discovering new gems that will create excitement and curiosity.  I certainly will touch upon other Scandinavian countries in my blog, however I would like to stay focused on Norway, as I feel it hasn’t been covered in the media in as much detail as our other Nordic neighbors.

Last couple of facts about me: While I was born and raised in Norway, I have also lived in Italy and France and spent several, month long summers in Greece.  Adding to that, I have extended family connections in Spain and Mexico via Texas, so my background and culinary influences are, to say the least – very international! In 1992 I left Europe to attend college in San Francisco, my second favorite city in the world. In 1995, I moved to New York (my #1 choice always!) where I’ve remained every since. After a decade in the music industry working for various record labels, I decided to go to culinary school as well as get a wine education, and turn my passion for food and drink into a full time job. More recently, I decided yet again to change industries and am now in the health and fitness industry. I am a Certified Holistic Health Coach through the Institute for Integrative Nutrition and in the middle of furthering my studies in plant based nutrition.

I look forward to starting this journey with you all, and I’ll start by teaching you a saying in Norway that I miss in the U.S.:

“Takk for mat!” 

Which literally translates to “Thanks for the food”, something everyone is taught to say after a meal; a sign of a well brought-up individual. It shows gratitude, appreciation and enthusiasm towards the host for his or her efforts to feed their guests.  Don’t ever think of not saying this after a meal in Norway!!

I leave you with a dreamy winter picture of my beautiful home town of Sykkylven:

sykkylven3

 

62 thoughts on “ABOUT

    • Sunny says:

      Thanks so much, Assia and likewise! Your blog really spoke to me, as we both seem to be passionate about travel and food! Really pleased to “meet” you and look forward to following your blog and connecting with you again ! Cheers, Sunny

  1. Patricia Zanuck says:

    Hi, Sunny!

    I came across your blog after a friend shared Fork and Glass’s photo of a kransekake on facebook. I was immediately immersed in your blog.

    I can so relate to your comment “With my entire family overseas, it is my way of staying close to my roots, connecting with old and new friends, and remembering why I’m so proud to be from Norway.” I am a Norwegian who’s lived in Los Angeles for over 18 years now. I write a blog about some of what we do in LA, especially all things Norwegian. It helps me stay close to my roots and connect with friends and family, and it reminds me why I’m proud to be Norwegian—just like you wrote.

    I look forward to following your blog! I understand you’re in Norway now. Enjoy yourself!

    Best wishes,
    Patricia Zanuck
    http://www.AVikingInLA.com

    • Sunny says:

      Hi Patricis! Great to hear from you and thanks for your kind comments! I love ” meeting” other people who do similar things – I will definitely check out your site! I apologize for replying so late but for some reason your comment ended up in my spam folder. I’m in Norway right now which is why my blog is kind of quiet, but typically I post at lesst 2-3 times a week so look forward to keeping in touch with you! Sunny🙂

  2. Roy Cato Hansen says:

    Hei!

    Takker for en flott blogg! Eller skal jeg ta det på engelsk?

    Thank you for a great blog. I’m a norwegian man from Bodø in the northern part of the country.
    I work as a product developer for a company in the fishindustry, and found your blog while searching for inspiration on the internet.
    You have a really good take on the soul of norwegian food, and I will be sure to follow your blog from now on.
    If you ever have a question I may be able to help you with, I’d be glad to help.

    Med vennlig Roy Cato Hansen

    • Sunny says:

      Thank you so much Cato for your kind comment, so happy you came across my blog and like it! Hope you will continue to follow me – I will be posting some new material soon! Tusen takk!🙂

  3. Sula Lane says:

    Sunny, I’m enjoying your site and I have a question no one has been able to answer. My great great grandmother was part of the central Iowa Norwegian settlement near Story City, Iowa. She came from Okland in Sveio just north of Haugesund. The Norwegians near Story City make a pretzel shaped sour cream sweet bread. (Or some make theirs with buttermilk and shortning.) In that part of Iowa, no coffee is complete without a plate of these kringla. Many other Norwegians in the USA do not even know what these are. Do you know the history? Were they only made in one area of Norway? If so where were they made? Or were they only made at a certain time in history?

    • Sunny says:

      Hi Sula Lane, thanks so much for your comment and for checking out my blog! What you are describing (the type of kringle) could be a thousand different things, and since Norway is so divided regionally in the way they do their particular recipes, unless you are from that particular area it is almost impossible for me to guess what it is without a photo or some more information. I’m from the west coast, so quite far from Haugesund and can’t specify the name of this kringle. Sorry I can’t be of more help – would you be able to post a photo of it? Thanks again and please keep in touch! Sunny

  4. Sula Lane says:

    So you’re saying the name kringla can mean many things. There is a good picture on-line showing the type my grandma made. It is at:
    farmhouse-gardens.com/kringla
    Ours were shaped like pretzels. Thanks much, Sula

    • Sunny says:

      Hi again Sula – so funny because your kringle looks exactly like the ones I grew up with, except that the ones from my region aren’t sweet really but flavored with caraway seed. Unfortunately I can’t think of a specific name, but I could give you a basic recipe for a sour cream based sweet kringle dough? Unless you are looking for what the kringle was actually called… then I’d be of no use… I would imagine that the specific kringler your great grandmother made was perhaps made in that very area but would probably still be around today as we are good about taking care of traditions and carrying recipes from one generation to the next. Should I come across anybody from the Okland area I will definitely be sure to ask as you got me curious too now! Thanks, Sunny

  5. Sula Lane says:

    Thanks again, Sunny. You’ve helped me understand the many regions in Norway each have their own recipes. Interesting that your kringle weren’t sweet but savory! If I visit Norway again I’ll search around Okland. Thanks, Sula

  6. Swenigale says:

    Hello, Sunny. Thank you for your blog! I am American, but also proud to be Swedish American, born in Minnesota, with all of my grandparents either first or second generation immigrants from Sweden. In June of 2014 my husband and I will be sailing up the coast of Norway on the SS Rotterdam as he is assigned to be Protestant Chaplain for that cruise. In my research about Tromso I came accross your blog and immediatly started bookmarking your recipes and your blog! I look forward to trolling through your posts and seeing what your future topics will be! Thanks and keep writing!

    • Sunny says:

      Hi Ruth and thanks so much for stopping by my blog and for your kind comment! Really happy to hear you will be following along my upcoming posts, some more should be coming soon! Thanks again and look forward to hearing from you again soon!🙂

  7. Linnea Rietow says:

    Hi, on a recent trip to Epcot in Florida, we went to Norway, and had the most delicious gjetost cheese cake. I cannot find the recipe anywhere. Can you help me find it?? I would like to make it for Thanksgiving. Thanks for all your help. Sincerely, Linnea Rietow

  8. Jim Richards says:

    Hi: Jim Richards here in snowy northern Minnesota and just ran across your website while researching some Norwegian cheese we wish to purchase. It looks most interesting, and when I have time, I will surf your site.
    We are a nordic destination ski resort and sleep up to 300 with all meals provided and were voted the Number One Nordic resort in North America. Check our web at http://www.maplelag.com
    Over the years we have had many students from other countries come and work at Maplelag, the first years we had 44 Norwegians and they were great. Now we get no applications from Norwegians as they can come to the US with five Grand and a Visa card and do the American experience.
    In the summer we host language camps for Concordia College out of Moorhead, Minnesota and for 18 years we had Swedish and Russian here, then 20 years of Spanish, and now for the past 4 years, it has been Chinese. In the off season we do destination weddings, retreats and conventions, and have a waiting list to host weddings. But our core business is that of a nordic cross country ski resort.

    My first trip many years ago to Norway was a real eye opener and the beauty of the country took my breath away. This was 1957 and I think I saw only a handful of cars, times have changed. Our budget at the time was a $1 a day and the two of us lived well, I still have the Norwegian sweaters I bought on this t rip.

    About 45 years ago I got interested in Norwegian Folk art and started to collect this with a passion among the immigrants in the Upper Midwest, and ended up writing the book: A Treasury of Norwegian Folk Art in America. Sold for $6.95, sold out 5000 copies, the printer lost all the plates, and now I see it sometimes on Ebay for up to $220. Such is life.

    Son Jay went to school in Norway for a year at Hedmark Toppen in Hamar and daughter Debbie went to a folk school for a year in Sweden.

    Now on break time, I travel to Lamu an island off the coast of Kenya and fun to talk to the Norwegians and Swedes there on break for NGO’s or government jobs in Africa.

    Check our web if you get a chance, we do lots of Norwegian dishes and we make our own lefse with real potatoes. And I make the fruit suppe or fruit soup and I do not use prunes or black raisins, only yellow raisins and apricots, that way the kids will eat it and not throw it away.

    Again your web site looks more interesting and will give a good look when things are a bit slower here.

    By the way I have moved two Norwegian log house here that we use, and we used to host Ski for Light here and Erling Stordahl, the blind accordion player was a guest a few times.

    Kind Regards,

    Jim Richards
    Maplelag Resort
    Callaway, Minnesota
    http://www.maplelag.com

    • Sunny says:

      Hi Jim, nice to hear from you and thanks for checking out my blog! I will take a look at your site, and look forward to keeping in touch. Happy holidays!

  9. Alex says:

    Happy New Year Sunny! Greetings from Taiwan!

    I was SOOOO delighted to find your blog!

    I’m heading to Norway later in January to fulfill a childhood dream – or, to find out why Norway has been calling me since I was a child, even though I knew nothing about Norway (and must say I still do not know much)… and I hope to solve the mystery with this trip.

    I only have three weeks there, and based on my travel experience as well as producing a lifestyles radio show here with regular features on seasonal produce and farm-to-table food in the rural areas, I have learned that connecting with the people who are connected with their particular environment (physically and culturally, past and present) is often the best way to get to know a country (not just as physical destination or touristy sights, but a much wider and deeper whole).

    Through talking with the farmers, I learn about the history, farming, and harvesting of the ingredients, why they are traditionally prepared a certain way, and the significance of the dishes (past and present) within the culture.

    I tried to see if I could gain a better perspective of Norway (and my mystery connection ) this way. But the more I researched, the more questions I had, because there was a lot of information on “what” but not “why” and “how”.

    Imagine my delight when I came across your blog! I really appreciate how you, through your unique, multicutural perspective, look into traditions (esp. through food) as a way to see how history makes us who and how we are today.

    Your blog answered a whole list of questions I was about to send to the Norwegian Ministry of Agriculture and Food (not knowing who else I could contact for traditional food information back when Norway was an agricultural society – I was beginning to feel discouraged) plus more!

    It gives me something more tangible to look forward to while in Norway, and even if I do not solve the mystery this time, I will have a list of ingredients to bring back to play with in the kitchen, which is exciting in itself!🙂

    Thanks for the wonderfully informative and fun blog!

    Cheers,
    Alex

    • Sunny says:

      Dear Alex,

      I am thrilled you found my blog, and you have no idea how happy your note has made me! This was exactly the reason I started this blog – when researching my own culture (food specifically) I discovered just what you described, I found a lot of “what” but not “how” and “why”. I have had to interview my older relatives, aunts, uncles, grandmothers and grandfathers of my friends to get to the bottom of why our culture has developed the way it has. I can only hope I make sense as it sometimes is difficult to translate into well written English! Anyway, I wish you a wonderful trip to Norway and if you need any advice or help or have any questions, please do not hesitate to reach out! Regardless, I hope you will continue to stop by here and check out my posts, thanks once again for your very kind comments!! Warm Regards, Sunny

      • Alex says:

        Greetings Sunny!

        Looks like your blog made us both really happy people!🙂 I look forward to your new and inspiring plant-based angle!

        I am actually very curious about the use of plant-based food in Norwegian diet, past and present, particularly in the winter months, so your new approach is of great interest to me.

        That being said, I did have a few questions from my list that perhaps you can help shed some light on (and I’m asking in all seriousness, even if they seem a bit… odd. I have no experience living anywhere that snows, so I can only base my questions on what I have learned from the books about the vegetation/geography)

        1. Are edible evergreens ever used as as food? Or just as lumber?

        2. I’ve read about drying/pickling/preserving fish, and was wondering if the same is done for (summer) vegetables? Are there other commonly eaten pickled/preserved vegetable dishes (I’m thinking of things similar to kimchi, preserving hard-to-keep, leafy-vegetables for cold winters)?

        3. Read with interest your blog about ferry food, and was wondering if you have suggestions for “train food”? We will be taking a couple of long train rides, and would like to experience “picnicking” on foods locals take on picnics/train rides?

        Thanks again for your wonderful blog, and best wishes for your new endeavor for 2014!

        Cheers,
        Alex

      • Sunny says:

        Hi Alex!! Thanks for your comment and questions. I will try to answer them as best as I can below.
        1. Yes, they are used in cooking but not necessarily added INTO food, but a lot of chefs use the edible evergreen in a fire underneath the food, thereby transferring the aromas and flavors through the steam onto the food. This is typically done by modern chefs in Norway and the rest of Scandinavia. It’s also very popular to use any greens or plants found in the wild that were previously not considered “typical” but now is used as either as food or garnish, you see chefs “foraging” across the country for these as a way of bringing food back to the old times where every piece of nature was used.
        2. Yes, pickling vegetables is very common in Norway! I am sure you’ve heard of and seen pickled beets, my mom used to pickle pumpkin as well and of course there is pickled cucumber, which we serve with our National dish of poached salmon and potatoes. As far as leafy greens, this was never a large part of the traditional Norwegian diet, mostly hearty root vegetables or others that could withstand the cold climate. My mom would also pickle onions which would go with her pickled herring that we top on our open face sandwiches.
        3. Interesting concept about “train food, I don’t really know what this would be other than the standard “matpakke” – basically wrapped open face sandwiches with a piece of fruit and/or a yogurt for instance. In the old days trains were less common and kiosks or “cafes’ on trains are not as common as on the ferries. Today, of course this is all changing/has changed. That being said, there could be traditions some Norwegians have on trains that I have missed!

        Hope that is somewhat helpful – as always, write me if you have any other questions!! Sunny🙂

  10. Alex says:

    Hi Sunny!

    You’ve been incredibly helpful! Thanks so much!

    Oooo I’m really going to look for and try the food you described! I’ve never had pickled pumpkin – how is it done? We’ve got a couple of pumpkins growing in the garden and would love to try pickling them!

    I really love how you go beyond being informative with just the facts, but provide enough background, observations, and personal experiences to put the information in perspective. Your replies have also helped me reflect on things I experienced growing up that I perhaps have taken for granted as just part of everyday life, when they can be (and are) truly unique experiences!

    Really appreciate it!🙂

    Cheers,
    Alex

    • Sunny says:

      No problem, Alex! I will be posting a recipe for pickled pumpkin on my blog in the near future, but it’s done in a similar fashion to most pickling procedures; with a bit of salt, sweet and sour🙂 I so appreciate your feedback and am happy you found my blog!!🙂

    • Sunny says:

      Glad to be of help, Alex!! You must be in Norway by now – looking forward to hearing about allmyour adventures and if my country met your expectations!! Please send me a note when you return! Enjoy your trip and have lots of Norwegian food for me!! Sunny🙂

  11. Karen Hansen says:

    Aloha Sunny, I enjoy your blog & reading all your recipes. I live on Maui & find it difficult to find my favorite breads here. I make a lot of my own bread & saw your 2 recipes for rye bread. My only question is you call for 1 1/2 TBS of yeast? Should it be teaspoons instead? I use SAF instant yeast & for recipes with similar amounts of flour & yeast around 2 1/4 teaspoons is about right. Any comments you have would be greatly appreciated, & keep up with your enjoyable blog!

    • Sunny says:

      Aloha Karen! Thanks for stopping by my blog and for your comment! You are right, it should be 3 1/2 TSP – TEASPOONS, not tablespoons of course! Thanks for catching the error, I have corrected it in the recipe now! Let me know if you decide to make the rye bread and thanks again for following my blog, I appreciate it! Cheers, Sunny

  12. Karen Hansen says:

    Thank you so much for your prompt response Sunny. I am wondering which type of rye flour to use in your rye bread recipes. The bulk food section of a health food store has light rye flour & wonder if it could be used. Bob’s Red Mill and Arrowhead brands are also available, and are the darker varieties. Which type work well for you?

  13. Alex says:

    Hi Sunny! Back from Norway physically but my brain seems to want to stay in Norway – still operating on Norway time (never had jet lag this serious)! What a new and exciting experience for me. I can’t even begin to summarize it yet (5000+ photos to sort and label…). Just wanted to drop you a note to thank you.

    Thanks to you, the very first morning I was in Norway, I was able to recognize and appreciate many of the items at breakfast – including that very special thick milk from Roros that I will not attempt to spell.🙂

    Oh! I did manage to find (hours before leaving for Oslo Airport) a goro iron and krumkake iron (without the roller…). So far the goro cookie recipes I have found have similar ingredients, but are made very differently: crumble dried ingredients together (including butter) then mix with wet, Or, mix all wet (including melted butter) and slowly blend in dry ingredients. Chill dough overnight. Or, use dough right away… Curious about the differences and the results and why, but most importantly, would you happen to have one that works well for beginners? (And alternative uses for the iron?)

    And any suggestion on possible substitutes for the krumkake roller? I decided to get the iron anyway, figuring the roller issue can be creatively resolved (or take class in woodshop and make that as a project…). Did go to a modern cookware store and they told me these are usually passed down in the family, and they don’t stock the rollers anymore because so few people use them at home.

    I also found a set of kransekake rings, which I thought can be used creatively with other things (like bread dough).

    Luckily the luggage was within the airline’s weight limit.🙂

    Oh there are even more things I want to know now! I didn’t get to speak to too many locals, but It seems that ones I spoke to all recall having a grandma or grandmas that made everything from scratch – and it’s very region-specific. How I wish there was a League of Norwegian Grandmothers that I can approach about an “adopt a curious traveler” project so that I can learn their different recipes and methods firsthand!

  14. Harald Aamodt says:

    Hi Sunny,

    I just dicovered your blog in my search for Norwegian recipies (specifically lomper), and it was a nice surprice. I left Norway for the US with my wife a long time ago, but have tried to recreate the dishes that we grew up with although travels and expatriate stints have turned our kitchen into a more international place. If you are looking for recipes, I may be able to help, but thanks for the lomper!

    • Sunny says:

      Hi Harald! Thanks so much for checking out my blog and for commenting – apologies for my tardy reply, I’m typically not this late in replying! Thanks for the offer to help with recipes, I am always looking at regional differences in Norwegian cooking, being that I grew up on the west coast (in Sykkylven, close to Aalesund so Sunnmoere). Hope you will continue to check in from time to time and thanks again for stopping by!

  15. Bob Libkind says:

    Just discovered your blog in search for fiskeboller recipes. I’m linking to yours for a food blog I contribute to at Philadelphia’s Jewish Exponent (Philacatessen); article shouild be published within a week. Keep on writing! And do you plan on making pinnekjøtt for the holidays? I did a few years ago (sourced the dried mutton ribs at Nordic Delicacies in Bay Ridge, Brooklyn). Not a hit with my guests, but the leftovers, shredded, made the base for a great shepherd’s pie! You might enjoy a blog, fairly food-centric, of a month-long trip to Norway I made a few years ago: http://norwaysaga2010.blogspot.com/

    • Sunny says:

      Hi Bob –

      Many thanks for stopping by and for linking to my blog !! I really appreciate it. I enjoyed your blog posts about you trip to Norway too, especially the ones about Ålesund and Geiranger as they are very close to my hometown, Sykkylven.

      I turned vegan a year ago so I will not be making pinnekjøtt for the holidays, although my entire family couldn’t imagine life without it!🙂 My blog now focuses on plant based foods (still Norwegian) although I have left recipes up from before last year which includes all the traditional dishes found in Norway. As you can imagine, it is not an easy task to come up with Norwegian dishes that exclude fish, meat and cheese (milk) as that is a huge part of our cuisine, but I also want to focus on providing more information about history, culture and habits surrounding Norwegian culture. I hope you will continue to follow me, and I promise to continue providing some good blog posts!! Warm Regards, Sunny

  16. Joan Mae says:

    Hello, Sunny,
    It’s nice to be here and be able to explore Norway and your cuisine as well. I love your place even though I’ve never been there but I’m happy to say that my mom traveled there just few months ago to visit and to attend her friend’s(who’s also a Filipino) wedding and enjoying her stay for a month.Oh, I so envy that especially their photos.hahaha.. Your place is so fascinating.😉
    I’m glad we connected.

    • Sunny says:

      Hello Joan –
      I’m so happy you found my blog! I hope you’ll continue to check in, and that one day I can inspire you to travel to Norway🙂 Please stay in touch, and thanks again for visiting and commenting!!🙂

  17. Lauzan says:

    Hello Sunny, I’m so happy I found your blog! I’m married to a Norsk and I love Norway! Who knows, I might be able to stun my mother in law, thanks to your recipes…🙂 You have a great blog!

  18. Harald Aamodt says:

    Hi Sunny.
    As a transplanted Norwegian (Oslo) I am steeped in Norwegian cooking that now, mostly. has to be made from scratch. Surkål, medisterkaker, sildesalat, etc. Fortunately I have access to Norwegian cook books and enough imagination to spice some of the dishes up a bit, as we also like Thai, French, Italian, Indian and Mexican food. This means I cook a lot of pork, but also salmon and shrimp, but now I have a new challenge. My wonderful daughter has become a vegetarian (but not vegan, that would be a bigger challenge) and she is also sensitive to gluten. How do I cook a Norwegian Christmas meal that we can all be happy about?

    I don’t mind doing different main dishes, and will probably make some form of skinkestek and definitely also surkål.medisterkaker and white sausages, if I can find them in the store. For instance, we make a wonderful curried chicken, but I add tofu and keep the chicken pieces large enough to sort out. What would match my other dishes as a vegetarian, gluten-free main “meat”?

    Hope you can help!

    • Sunny says:

      Hi Harald – thanks for the link and although I don’t eat animal foods, I’m grateful for small steps in the right direction away from factory farming so this is definitely a positive evolvement! Thanks for stopping by and for following, hope you will continue to check in, happy holidays!! Sunny🙂

      • Harald Aamodt says:

        Hei Sunny, Takk for tilbakemelding!  Hvis du har tid ville jeg veldig gjerne høre fra deg om det spørsmålet jeg sendte deg i november, om min datter som er vegetarianer og gluten sensitiv: hva kan jeg lage av julemat? Ha det godt! Harald Harald AamodtEur-Am Link, LLC 5818 Clinton StreetErie, PA 16509, USA+1-814-440-3929www.eur-am-link.com 

      • Sunny says:

        Heisann Harald! Den foerste emailen din matte jeg ha oversett, beklager saa mye!! Naar det gjelder vegetariansk julemat til datteren din er det jo mye man kan velge i. Hun kan jo spise baade poteter, kaalrabistappe, surkaal og tyttebaersylte, og til hovedmaaltid, hva med aa proeve veganske ribber? Jeg legger ved to linker til oppskrifter paa ribbe og paa “vegisterkaker”, som er veganske alternativ til medisterkaker, nøttestek og de er KJEMPEGODE! Alt er vegetariansk/vegansk og glutenfritt. Haaper det hjelper! her er linkene.. god jul til deg og dine og takk igjen for at du stakk innom her!
        http://veganmannen.no (Sok paa vegansk ribbe)
        http://www.veganmisjonen.com/2011/12/oppskrift-vegansk-julemat-vegetar.html
        http://www.veganmisjonen.com/2011/12/veganmisjonens-julestek.html

    • Sunny says:

      Hi Xuxa – so awesome to hear that you liked my recipe, and that you got your husband on board too! Love getting this kind of feedback, makes me happy! Thanks for your support and for taking time out to send me a note! Look forward to saying in touch with you! Sunny xx

  19. Nadine says:

    ‘Takk for sist’ Sunny!
    It was delightful to meet you this morning and to make a Norwegian connection! I love your blog, photos, recipes and stories. I’d love to get together some time to have a ‘koselig tid’ and to share my ‘hverdags vafler’ recipe with you to see how you would veganize the ingredients🙂 Maybe for ‘Sytende Mai’? I can share my photos from last year’s celebration in Bergen!
    ‘Ha det bra’,
    Nadine

    • Sunny says:

      Hi Nadine! Wonderful to have met you too, thanks for reaching out! I’m so excited to have another Norwegian in Beacon🙂 I will be in Manhattan most likely for 17.mai celebrating with family, but let’s find an alternate day to get together. Vafler sounds like a plan!🙂 Will email you with my contact info – thanks again and have a wonderful week! talk to you soon, Sunny🙂

  20. sara says:

    Hi Sunny,

    Wonderful blog! Norway is most definitely high on my bucket list for places to travel to!

    I actually have a more specific question to ask you, regarding an event I’m hosting next weekend. I was referred to you by Artisan Wine in Beacon, after I inquired about an at-home wine tasting. Any chance we can discuss further offline?

    If so, my email is sara.ng33@gmail.com

    Best,
    Sara

    • Sunny says:

      Hi Sara! Thanks so much for stopping by here, happy to know you like my blog! I just sent you and email – look forward to hearing back from you! Have a great day! Sunny

    • Sunny says:

      Thank you so much, Neringa! I really appreciate you checking out my blog… I haven’t been super active this summer blogging on here, but I promise more to come in the fall… in the mean time check out my FB page at http://facebook.com/forkandglass where I post more regularly. Have a wonderful weekend and stop by again soon! Sunny🙂

  21. Laura says:

    Hi Sunny!
    I’ve been enjoying your blog and instagram! I’ve particularly been inspired by your veganized Norwegian and Scandinavian classics🙂

    I’m a professional calligrapher for weddings & events but also passionate about vegan cooking!

    Thank you for sharing such great ideas!

    • Sunny says:

      Hi Laura, thanks so much for your kind words and for stopping by here!! Happy to hear you are enjoying my blog and IG – and that you are passionate about vegan cooking! Let me know if i can support you in any way, I also have a FB group dedicated to healthy, plant based living if you are interested in joining for more ideas, recipes and inspiraton surrounding this lifestyle: http://facebook.com/groups/plantempoweredbonvivants. Thanks so much again and hope you’ll stop by again soon!🙂 xo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s