THE ULTIMATE GUIDE TO SEAFOOD FROM NORWAY RECIPES

Then, to maintain the spring rains from spoiling it, it’s introduced indoors to complete drying. By midsummer it’s fully cured, and able to be graded and sold.Prior to now, Norwegian households would make ample lefse to past them throughout the Winter season. They’d store them in a dehydrated state and soften them with h2o when prepared to co