Farmor’s Kitchen
Farmor’s kitchen is a great place to be. There is always something cooking in the oven and always some yummy treat on the table. The kitchen is the family’s gathering place, where the kids colour-in and help Farmor make boller buns and the bigger kids sit by the wood-fire oven and have great conversation.
We spent last weekend on the farm and Farmor’s kitchen didn’t disappoint – we were greeted with the season’s best. On the windowsill were pink Autumn blossoms soaking up what is left of the sun. Water was boiling on the wood-fire oven waiting to be made into hot chocolate. Fresh farm eggs laid on the table, ready for open sandwiches. But, best of all was the smell of freshly squeezed blackcurrants from Farmor’s garden. A big jug of home-made blackcurrant juice sat on the table – talk about the icing on the cake!
Happiness is Farmor’s kitchen – good food, great company and wonderful memories.
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Reindeer herding is more than just an occupation, it is a way of life and an integral part of the Sami culture and identity.
The further ‘out of the way’ you go the more common it is to see folk cottages standing by the side of roads, along fjords or in a thicket of trees, minding their own business. 
paradise
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from L-Jay:
Absolutely – an Arctic paradise with a tropical smile.
I think my soul yearns for a more simple life in the midst of all of the busyness and stress of these days.
You describe a more tranquil environment of simplicity, family, food and most important…love. It is very inviting.
Thank you for allowing me to escape, even if only for the moment of reading your description of Farmor’s kitchen. The open faced egg sandwiches sound yummy!
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from L-Jay:
I was thinking today just how lucky I am to have such an amazing country life and family. I’m excited that my kids will have many wonderful childhood memories of the farm, which I know they will cherish in such a fast-paced, techno world.
More on the egg sandwiches later…lol.
I remember walking into that kitchen on a cold September night in 1993. I was offered Nyppesuppe with cream. Very tasty – my very first ekte Norsk mat. I remember many other nights as winter set in coming in after a long day only to be greeted by hjemmelagt vafler, warm fresh baked boller, kneipe brod, and all manner of tasty Finnmark foods.
Jeg skikkelig misunner dere altsaa.
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from L-Jay:
I love Farmor’s Tyttebærbrød (Cow-berry bread). I want to get the recipe – the problem is, Farmor just makes it up as she goes along…lol. I have to catch her when she is making it next time so I can sit and write down what she does. It’s hard because she just uses handfulls as measurment…lol. But that’s how I got her famous boller recipe… (although the rolling method is yet to be mastered).