Hola amigos!

I am loco for Mexican food. I could definitely consume enchiladas and tacos for every meal for all eternity and not complain about it. I could also easily subsist on chips and salsa for the same length of time. Actually, I might prefer it.

I’m that person who totally fills up on the salty chips and smooth salsa whenever I’m at a Mexican restaurant, barely able to shove my actual meal into my stomach by the time it arrives.

Isn’t that pretty much always how it goes?

There’s just something so irresistible about authentic Mexican salsa. Not to mention those chips – mmmm! Perfection.

Especially in the summer. There’s nothing better than sitting outside on a patio with a basket of warm chips and a gallon – er, cup – of fresh salsa. Ever since I first blended up a homemade batch a few months ago, I have been living off the stuff, and it’s definitely taken over as my most-eaten recipe this summer.

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Gravlax

February 20, 2017 / 3 Comments

To continue the tradition of serving Scandinavian food like I did in my last post, I introduce to you today probably the strangest recipe I’ve ever made.

Before attempting this questionable recipe myself, I had tasted gravlax a few times in the past, my taste buds wondering why it wasn’t simply labeled “salmon” because that’s sure what it tasted like.

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Kringla

December 23, 2016 / 2 Comments

I’ve probably mentioned that I’m Scandinavian. I’m not a full-blooded Swede or Norwegian like most of my grandparents, but I’m two-thirds Norwegian alone, with a dash of Swedish blood thrown in there for good measure. I’m the stereotypical Minnesotan girl of a century ago, only in the year 2016 and with treasured modern conveniences like heated seats and convection ovens.

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