Sunday, March 3, 2013

Little Bo Peep and the Lost Porridge

Easter is not complete without an Easter basket.  I think the 'bead and pin' basket fits the bill quite nicely.

The basket pictured above is a fabulous foot tall and made in the 1950's.  Called a Victorian Bride Basket or Little Bo Peep basket, the bottom is open, so it can be slipped over a narrow bud vase.
I think Little Bo Peep would have loved it, but would not have been able to figure out why her flowers kept falling out of the bottom.  She was quite the dim bulb.

Pay attention:

'Little Bo Peep has lost her sheep and doesn't know where to find them.'

What? They're big fat puffs of wooly animal! It's not like she dropped her contact in the grass. Sheep are not exactly known for sprinting.  They stand around eating all day and maybe saunter a bit.  How far could they go?  Did she even try to find them? Did she look in the next meadow?  Did she look behind her?
What a lazy pill.  I hope she got a punishment.  Like no porridge for supper.

That would have meant English porridge made by boiling barley flour and water.  ICK.

It's not much of a punishment to miss that tasty treat, but not so with Norwegian porridge. 

Norwegian porridge, called Rømmegrøt, is a thick, warming, filling supper dish that, like many traditional ethnic dishes, is a 'love it' or 'hate it' menu item.

I wholeheartedly vote YUM!  It's perfect for evenings when you are completely snowed in.  Pretend you are in a cozy Norwegian mountain cabin and enjoy your supper.

Good grief!  How do you pronounce Rømmegrøt?

ROOM uh groot (Roll your R's, ignore the funky Norwegian O's and you're pretty close)

What's in it?
1/2 Liter (2 C + 2 T) Full Fat Sour Cream 

1/2 Liter (2 C + 2 T) Whole Milk

2 Deciliters (1/2 C) All-purpose White Flour   

1/2 Teaspoon Salt



Now What?

Heat the sour cream to a boil and boil for about 3 minutes.

Lower the heat and stir in half of the flour.

Stir until there are no lumps.  Try not to lose interest.

Stir in the rest of the flour and milk little by little until the porridge is thick and silky and “hangs” on the spoon.

Bring to a boil.

And then?

Serve with sugar, cinnamon and butter.  Makes enough for four people or go ahead and just be a pig.

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