An Overview of Norwegian Fare

Yesterday, Fulbright staffers Sarah (on the left) and Tove (on the right) prepared a typical Norwegian lunch (and, I'm told, breakfast) for us.

Here you see the ingredients to make open faced sandwiches. Bread--no big deal. Butter--no problem. Beets--yum. Norwegian cheese--it's brown and tastes a little like a savory caramel, if that makes sense. Liver pate--I can't give a report since I didn't try it. Mackerel in tomato sauce--gone by the time I got to the table. Reindeer sausage--tasty, but don't tell Santa I said so. There were also jams and various other meats, apple slices with cinnamon, and the lone veggie, red pepper. I enjoyed my lunch, but not as much as one of the other Fulbrighters, Charlie, who had at least nine open faced sandwiches.