The Many Varieties (and names) of Komle
Whether they go by raspeball, kompe, klubb, or komle, there is no getting around it: we are talking about a hulking round of stodgy, rib-sticking, potatoey goodness. This dinnertime staple is not exclusive—dare I say peculiar—to Norway, however; komle cousins can be found among the kroppkaka of Sweden and the beloved cepelinai of Lithuania; the...
Flying in and out of Stavanger: What You Need to Know
We are lucky that the main regional airport (Sola Flyplass) is only a 30 minute drive from much of the greater Stavanger/Sandnes area, but it can be confusing to sift through the multitude of options and prices to get yourself to your flight or home. The following information attempts to sift through the various methods...
Learning Norwegian in Stavanger: University of Stavanger
Review: Level 1 Norwegian Language Course at the University of Stavanger I recently completed the beginning Norwegian Course for Foreigners with Higher Education at the main campus of the University of Stavanger, through the UiS Pluss program. NOTE: This course is different from the one year course to prepare foreigners who want to study in...
Kål and the gang
Cabbages rarely get much respect, so often overshadowed by the more delicate and refined lettuce family. When treated with love, however, cabbages can offer a bit of crisp, sharp respite in a salad or melt into a tender stew, the epitome of comfort food on a cold night. Hodekål is especially cheap and abundant right...
Redcurrants: Jewels of the North
Strawberries, raspberries, and blueberries typically take center stage during the Norwegian summer. Rightly so, since these fruits are so delectable out-of-hand and versatile enough to tuck into baked goods, jams, and salads. Recently, however, I’ve been spotting ghost-colored gooseberries and redcurrants muscling for room amidst the more popular varieties. Although quite tart, redcurrants are an...
