Text 19252, 93 rader
Skriven 2011-12-19 22:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Roslind's credentials
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> So with all those intellectual and practical achievements, where did
 GJ> she find time to be led astray by you?!

I wooed her during summer break.

 GJ> What seems obvious to me is that with that sort of background, she
 GJ> would have had a lot of people trying to push her into taking up
 GJ> politics.  How did she resist those pressures?

A hair dresser gets to whisper in a politician's ear, as sort of an
unregistered lobbyist. That's power too. She used to do Mrs.
Cretien's hair when she accompanied the former prime minister on
northern visits, plus on a regular basis our local MP who was
Minister of State for Children and Youth and later Minister of State
for Northern Development under various Liberal governments from 1988
to 2006 and three Territorial Premiers and their wives as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Norwegian Pannekaker
 Categories: Scandinavia, Pancakes
      Yield: 6 Servings
 
      3 dl Flour
    1/4 ts Salt
    1/2 dl Sugar
    1/2 l  Milk
      3 lg Eggs
    1/2 ts Vanilla
      1 pn Ground cardamom
 
  Sift the dry ingredients, add half the milk, stir till shiny, add
  the rest of the milk and stir again. Let the batter stand 1/2 hour
  to swell. Whisk the eggs and add them. Add a little butter to the
  pan and let the pan warm under medium to high heat, but not enough
  to burn the butter. Add batter to have a very thin cake, the size
  of the pan (this is a fairly thin batter). Fry to light gold,
  turn, place finished cake on plate in oven to stay warm till
  serving. Frequently the cakes are folded twice (forming a
  triangle) before placing in the warming oven. This retains the
  heat better and is easier to serve. These typically are the size
  (8"-10" diameter) and thickness of crepes.

  When frying, dress the pan or griddle lightly with the end of a
  butter stick before each cake. A cast iron pan or griddle is best.
  
  If one lets the batter sit overnight in the refrigerator, the
  cakes become very delicate and special.

  They are prepared to eat by spreading a touch of butter and a
  light coating of sugar, then rolling them up to be eaten with the
  fingers. They are sometimes served with preserves (e.g. strawberry
  or raspberry) and sometimes eaten with knife and fork.

  Pannekaker can be prepared with butter, sugar, rolled and placed
  in a casserole dish to serve later (warmed up).

  Norwegians mothers will frequently stand and fry pannekaker while
  the children eat them hot.

  From: Haugesund Husmorskoles Kokebok, a textbook Norway's
  Homemaker School.

  A personal note/input from the provider of the recipe, my ex-boss
  who is Norwegian.
  
  There is also a wonderful pancake made with bacon and bacon fat,
  served as an entree with boiled potatoes and split pea puree (erte
  stueing) called Fleskepannekaker. It is indescribably delicious,
  if properly made. There was, at one time, a small cafe in Bergen,
  Norway, that had a sign on the sidewalk offering " Verdens Beste
  Fleskepannekaker." That is, "the world's best Fleskepannekaker."
  And they were. My brother and I determined long ago that it was
  partly due to the the addition of vanilla and a little sugar
  (usually an element of sweet pannekaker) to these savory pancakes.

  From: Listownr On Eat-L
 
MMMMM
 

Cheers

YK Jim


... Norwegian foods #23:  Sheep in cabbage

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