No Savoy Truffle / Sin Trufa de Saboya

La versión español está después de la versión inglés.

IT’S BACK TO Norway today (sadly, only on my blog). We began our travels in Trondheim, as far north as you can go before being in “Northern Norway,” We then continued to Bodø (officially northern but not very far), a charming small city. Then it was on to Sortland (really north). San Geraldo’s maternal grandfather was born about 45 minutes north of Sortland in the town of Bjørnskinn (which means “bear skin”). On every stop along the way, we had the great joy of connecting with San Geraldo’s extended family — through both his maternal grandmother (from the south) and grandfather (from the north). We’re already talking about when we can go back. Oh, and we ate.

The top photo is the first dish San Geraldo had at every hotel breakfast (before his jam with waffles). A huge pile of baked beans. Every morning. For 12 mornings. For me the only thing that could have made that worse would have been pickled beets.


HOY A VUELTO a Noruega (lamentablemente, solo en mi blog). Comenzamos nuestros viajes en Trondheim, tan al norte como sea posible antes de estar en el “Norte de Noruega”, luego continuamos a Bodø (oficialmente norte pero no muy lejos), una ciudad más pequeña y encantadora. Luego fue a Sortland (realmente norte). El abuelo materno de San Geraldo nació unos 45 minutos al norte de Sortland en la ciudad de Bjørnskinn (que significa “piel de oso”). En cada parada del camino, tuvimos la gran alegría de conectarnos con la familia extendida de San Geraldo, tanto a través de su abuela materna (del sur) como de su abuelo (del norte). Ya estamos hablando de cuándo podemos volver. Ah, y comimos.

La foto superior es el primer plato que San Geraldo tomó en cada desayuno del hotel (antes de su mermelada con gofres). Una enorme pila de frijoles horneados. Cada mañana. ¡Por 12 mañanas! Para mí, lo único que podría haber empeorado las remolachas en vinagre.

One night in Bodø, we brought the makings for banana splits to Cousins Andreas and Anette’s house. Andreas and Anette served us two incredible dinners. We left them with their three kids and a major sugar rush.
Una noche en Bodø, llevamos los ingredientes para “banana splits” a la casa de los primos Andreas y Anette. Andreas y Anette nos sirvieron dos cenas increíbles. Los dejamos con sus tres hijos y una gran fiebre del azúcar.
My first home-cooked Norwegian meal at Cousin Elin’s house north of Sortland (the pizza was amazing)!
¡Mi primera comida noruega (hecha en casa) en la casa de la prima, Elin, al norte de Sortland (la pizza fue increíble)!
My second home-cooked Norwegian meal at Cousin Elin’s house. Reindeer and moose stew. I was shocked by the idea of it and by how good it was.
Mi segunda comida noruega casera en la casa de prima Elin. Estofado de renos y alces. Me sorprendió la idea y lo bueno que era.
Arctic Char at Restaurant Sortland Mat & Vinhus.
Trucha Alpina en el restaurante Sortland Mat & Vinhus.
Reindeer (not mine) at Mat & Vinhus.
Reno (no mío) en Mat & Vinhus.
Fish and chips.
Pescado y papas fritas.
Brown cheese (brunøst) ice cream. Yes, really! And it’s incredible.
Helado de queso marrón (brunøst). ¡Sí, en serio! Y es increible.
Brown cheese ice cream and rhubarb.
Helado de queso marrón y ruibarbo.
Someone else’s something-or-other. I got to eat the brown cheese ice cream!
¡Tuve que comer el helado de queso marrón!
Chocolate lava cake and more brown cheese ice cream for me!
¡Tarta de lava de chocolate y más helado de queso marrón para mí!
Actual brunøst (brown cheese), in case you were wondering. On my morning waffles. I love it; the darker the better.
Brunøst real (queso marrón), en caso de que te lo estés preguntando. En mi mañana gofres. Me encanta; cuanto más oscuro, mejor.
Arctic Char at the restaurant at Andøy Friluftssenter (Andøy Recreation Center), which is halfway between the city of Sortland and the town of Bjørnskinn.
Trucha Alpina en el restaurante de Andøy Friluftssenter (centro de recreación de Andøy), que está a medio camino entre la ciudad de Sortland y la ciudad de Bjørnskinn.
San Geraldo’s moose pie at Fryluftcenter.
Tarta de alce de San Geraldo en Fryluftcenter.
Lunch in the sunshine outside the public library in Bodø.
Almuerzo al sol fuera de la biblioteca pública en Bodø.
Fish tacos, Norwegian style.
Tacos de pescado al estilo noruego.
Coca Cola “uten sukker” (without sugar) and San Geraldo uten food.
Coca Cola “uten sukker” (sin azúcar) y San Geraldo uten comida.
Some of the wonderful Northern family, at Mat & Vinhus, Sortland.
Algunos de la familia maravillosa del norte, en Mat & Vinhus, Sortland.
Marshmallow Farms! Hay and barley bales.
¡Granjas de Malvaviscos! Pacas de heno y cebada.


Author: Moving with Mitchell

From Brooklyn, New York; to North Massapequa; back to Brooklyn; Brockport, New York; back to Brooklyn... To Boston, Massachusetts, where I met Jerry... To Marina del Rey, California; Washington, DC; New Haven and Guilford, Connecticut; San Diego, San Francisco, Palm Springs, and Santa Barbara, California; Las Vegas, Nevada; Irvine, California; Sevilla, Spain. And Fuengirola, Málaga..

25 thoughts on “No Savoy Truffle / Sin Trufa de Saboya”

  1. Amazing, the moose pie is so cute, I think I have had the brown cheese. There are hotdog carts in Anchorage that well reindeer sausages. (Yes I did.)

    1. David,
      I’m not a fan of game meat, it loved Elin’s stew. I wouldn’t do a reindeer sausage from a cart… at least I don’t think I would. I LOVE brunost!

  2. Everything looks delicious! Love the moose pie with the pastry moose on top! Nice touch.

    1. Debra,
      Jerry had the moose pie the last time we were there, too, and loved it. Their presentation is almost as good as the taste of their food. We had so much exceptional food on our trip.

      1. Elin,
        I need to find it here in Fuengirola in one of our Scandinavian markets. SO good. And thanks for teaching me the finer art of brunost!

    1. anne marie
      Like Elin said, it may LOOK like peanut butter but it sure doesn’t taste like it. A smooth, soft cheese with a rich, sweet taste. I love it. It is, however, good with jam!

  3. Norwegian fish and chips are soooo good! And how I envy you the great weather you had. And the food – we really did get much of a chance to taste local goodies.

    1. Willym,
      We were lucky with the weather. Some dreary, rainy days in the north, but not bad. Sadly we missed summer-like weather in Sortland the week before.

    1. Deedles,
      Surprisingly, no, now that I think about it. THAT would have been the pits in our hotel rooms!

  4. Baked Beans over ham (?) and with Mussels (?) gosh that looks so good except for the 12 mornings. and evenings.
    Brown cheese ice cream Must have some now !

      1. I wish I had gotten more photos of the “marshmallows.” We were always in the car and it was often difficult to stop where they were. Some stacks really looked like random piles of marshmallows. Cousin Elin had a great stack at their farm but it was a long walk to them and the weather didn’t cooperate when we were at the farm.

    1. Parsnip,
      Oh dear god. No, those “mussels” were mushrooms. A traditional English breakfast. Baked beans and mushrooms are bad enough! I had never heard of cheese ice creams until moving to Spain. I have loved every one I’ve had.

    1. Judy,
      Thank YOU so much. I have been having a great time sharing and remembering the experiences and it means a lot to me that you’re enjoying it, too.

    1. Laurent:
      Oh, yes, my “fashion model figure” (I love that description). Anyway, my slimness started off as skinny. Genetics were a part of it and then other things came into play. As I got older and did finally start to get a bit thicker, I got serious about working out. So, I do make an effort to stay in shape now. If I didn’t I’d probably still look slim except for a pot belly!

    1. Urspo:
      I don’t think it would be difficult to be vegetarian. LOTS of fish and vegetables all the time. The meals we had at a cousin’s home in Bodø were both vegetarian and both excellent. I tasted the beautiful moose pie a couple of years ago. Still too gamey for me, but Jerry loves it.

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