Friday, March 11, 2016


It's raining and it's going to keep raining till we get a wee break next week, then we're to get more rain. I love the rain, I know we need it, but I also hate the cold.

My weapons against the rain are as follows:
  • Wearing Layers
  • Sturdy Leather Boots
  • My Red Peacoat 
  • Handknit Wool Socks
  • A Handmade Cowl/Scarf
  • My Plaid Umbrella
  • Lapskaus
Most of these you are more then likely familiar with, with the exception of the Lapskaus. 

I grew up in a very Norwegian-American family, and we did not have stew. I actually had no idea what stew was till my mother started dating my step father who grew up in England (trust me when I tell you that I know bland food). My mother couldn't cook, but my grandmother, and great grandmother Fugelseth cooked lapskaus when it rained and served it over rice, or tossed rice into it when it was getting to the bottom of the pot and we needed to make it stretch for one more meal. I still make lapskaus as the weather starts to turn cold, but it's not exactly the lapskaus of my childhood.

We all have those foods that we try to recreate from our childhoods, but having grown up thinking there were only 2 spices (salt and pepper), I kind of gather whatever hits my fancy when I'm at the store, or is on sale. My best friend Anna has my aunt Thea's lapskaus recipe, which is fairly close to what my grandmother made, but rather then rely on a ton of salt for seasoning I prefer a dark beer.


  • 2 lbs of meat, pork preferred, any cut
  • 1 bottle of dark beer, I preferred Shinerbock for a light taste, Rasputin Stout for a strong flavor
  • 2-4 carrots
  • 2 parsnips
  • 1 yellow onion
  • 3-4 medium red skin potatoes
  • 4 stalks celery
Note: You'll need to start this the night before and plan to toss the vegetables in the next morning.  
  1. Put the meat, whole, into a large crockpot and pour the beer over it. Cover, let sit for 2 hours on high, and then let sit overnight on low/warm.
  2. Chop all vegetables into bite size cubes and toss in the next morning. I like to chop them all while I wait for the meat on high the night before, pop all the chopped vegetables into the fridge overnight, and dump them into the pot as I get ready to go to work the next morning.
  3. Let cook for at least 5-6 hours.
  4. Serve & provide people with salt and pepper.
This is seriously the easiest thing to make and it makes the house smell wonderful all day long. You can serve with bread or rice.

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