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Souptember Day 6 – Lemony Chicken Vegetable Soup

Souptember Day 5: Cauliflower Hazelnut Soup

Souptember Day 4 – Crab Buttermilk Bisque

Souptember Day 3 – Lasagna Soup with Ricotta Dumplings

Souptember Day 2 – Pulled Pork Pozole

Souptember Day 1 – Cajun Red Bean and Rice

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More about Lydia

It is nice to meet you and thank you for visiting Gwin’s Tiny Kitchen, the place where we enter into an adventure every time we gather. As your tour guide to this adventure, let me introduce myself, my birth name is Lydia and the name I am most referred to as is Mom.

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Arriving home just in time to celebrate this spark Arriving home just in time to celebrate this sparkling joy!! Love you Piper!
#nationaldaughtersday #minime
A day of exploration! Unknown streets, wide smiles A day of exploration! Unknown streets, wide smiles and new discoveries - let's get lost only to be found again. 

#norway #bergen #cobblestone #travel
Stop 4: Sogn Jord- og Hagebruksskule Norway's fir Stop 4: Sogn Jord- og Hagebruksskule

Norway's first organic farming school.  Their focus is on ecological farming and sustainability. It is a two year program only available to students who can read and write in Norwegian.  The program covers all aspects of farm culture and life. 

Our guide was an instructor (British native) who attended the school in the 70s, and then came back in the 90s.  She teaches courses on livestock procurement, including butchering, use of every organ and part, and even use of skins and hids for clothing (notice her jacket and satchel). They provide the area with organic produce and meats. 

Students experience an intense program and the leave to start their own or continue on other farmstead.  Some courses are also on beer making, old heritage techniques, preserving, and beekeeping.  We witnessed them pressing freshly harvested apples that will be then cidered.

#norway #organic #farming #sustainability #flamnorway
Our hands-on class was a tasty way to learn more a Our hands-on class was a tasty way to learn more about Norweigian cooking.  Everything was tasty and worth making it again.  The challenge is finding good fish to make the recipe.
STOP 2: HOL YSTERI We ate dinner at Hol Ysteri exp STOP 2: HOL YSTERI
We ate dinner at Hol Ysteri experiencing the beauty of old style cheese making.  Cheese maker Paul welcomed us and shared the traditions of cheese along was samples of four  of his cheeses. We then were served dinner that was has been procured from the farm behind us that afternoon and then prepped. 
Cheeses were mainly sheep and goat milk sourced. 

A few takeaways
BROWN CHEESE IS LIFE! 

Food laws in Norway are very strict.  The style of using raw milk for cheese was outlaws for around 40 years, making the technique and style obsolete.  Now Paul is one of seven farmers bringing this style of cheese back.

#Norway #cheese #brunost #sheepcheese #food #foodtravel
Day 12: A restorative soup for those days you migh Day 12: A restorative soup for those days you might be feeling sluggish.  I came across this recipe when researching for a soups and bread class. The class was in January when health is in the forefront of our agendas.  This soup checked a number of boxes with ingredients and also came with a beautiful story of a daughter concocting her Chinese mother's restorative soups and how the process connected her to her heritage. 

This recipe is from Food and Wine.  I won't be posting the recipe in the thread in hopes that you'll swing over to the site and read the whole story, or the additional link of Chinese medicine and culinary tradition are one in the same. 

https://www.foodandwine.com/recipes/restorative-ginger-and-turmeric-noodle-soup
FAMILJEN🇸🇪: Michelin Star noted as best valu FAMILJEN🇸🇪: Michelin Star noted as best value.  We ordered their tasting menu - they were wrong.  It's worth a try if in Gothenburg, Sweden

#sweden #Göteburg #tastingmenu #michelinguide
Day 11: Wonton Bok Choy Soup. I came across this r Day 11: Wonton Bok Choy Soup. I came across this recipe when building a Lunch with Lydia class.  The soup led to an Asian-themed private chef dinner party from of my attendees.  Full of flavor and nutrition with the bok choy.  You can DIY your wontons, if that suits your fancy, or store-bought in the freezer section will work perfectly. 

INGREDIENTS
  4 baby bok choy 
2 medium shallots, chopped
1 cup sliced shiitake mushrooms
3 cloves garlic, minced or grated
1 inch fresh ginger, peeled and grated
6 cups low-sodium chicken or vegetable broth
2 Tbsp low-sodium soy sauce or tamari
2 Tbsp rice vinegar
5 green onions, chopped
chili crisp
25-30 frozen wontons filling is your preference
INSTRUCTIONS
 Remove dark green tops from 5 scallions and thinly slice; set aside for serving. Thinly slice the remaining white and pale green parts of the scallions.
Heat your dutch oven, and over dry heat, char the sides of your bok choy, 3 to 4 minutes. Remove from pot and set aside.
In the same Dutch oven, add one tablespoon oil, white, light green parts of scallions, mushrooms, shallots, Cook 3-5 minutes, until fragrant. Then add in the garlic and ginger and cook for another 2-3 minutes.
Pour in 6 cups of good-quality low-sodium chicken broth and bring to a boil. Stir in 1 Tbsp. soy sauce. and charred bok choy. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.
Divide soup among bowls. Top with crisp chile and reserved scallion tops.
DAY 1: Lunch at Nevada's Farm. Our first stop was DAY 1: Lunch at Nevada's Farm.  Our first stop was at Nevada's farmstead with a meal prepared by her.  What a wonderful introductory stop for our small group to gather and get to know each other, and our host, Nevada. 

After lunch, we forged wild berries (blueberries, lingonberries, and crumbleberries) along the hillsides. 

Our bus ride has allowed us to see the beautiful countryside of Norway filled with cascading waterfalls, tall evergreen trees, and beautiful wooden cabins.  Words and pictures can't express how beautiful this country is.  Add Norway to your bucket list. 

#northwildkitchen #footprinttours #Norway #norweigianfood #foodtravel #travel
🇳🇴 OSLO: Den Glade Gris is a playful restaur 🇳🇴 OSLO: Den Glade Gris is a playful restaurant specializing in pork dishes.  The name translates to "The Happy Pig". Every part is used from nose to tail with the Pork Knuckle being their specialty.  The meat is marinated for days and then slow cooked to give you a tender juicy flavorful plate of pork!  Serving up traditional Norweigian dish including baked cod, a smoked whale appetizer with a large selection of Norweigian beers from all over the country. The white chocolate dessert with bacon crumbles and espress is worth saving room for. 

Make sure to say hi to the Lady Pig waiting to greet you at the door.  Very memorable!

#oslo #pork #norway #Norwegian #bacon
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