{"id":202,"date":"2009-07-07T13:05:00","date_gmt":"2009-07-07T13:05:00","guid":{"rendered":"http:\/\/booksbylyncote.com\/SWBS\/?p=202"},"modified":"2009-07-07T13:05:00","modified_gmt":"2009-07-07T13:05:00","slug":"author-renee-ryan-a-norwegian-recipe","status":"publish","type":"post","link":"https:\/\/booksbylyncote.com\/SWBS\/uncategorized\/author-renee-ryan-a-norwegian-recipe","title":{"rendered":"Author Renee Ryan &amp; a Norwegian Recipe"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_n-AHFKBV0rY\/SktgYS6itNI\/AAAAAAAAAbg\/LRLKK62avUY\/s1600-h\/Ryan.jpg\"><img decoding=\"async\" style=\"cursor: pointer; width: 226px; height: 151px;\" src=\"http:\/\/1.bp.blogspot.com\/_n-AHFKBV0rY\/SktgYS6itNI\/AAAAAAAAAbg\/LRLKK62avUY\/s320\/Ryan.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5353478552570475730\" border=\"0\" \/><\/a><\/p>\n<p>Today, Author Renee Ryan shares a recipe she can&#8217;t make but it&#8217;s one of her husband&#8217;s favorites&#8211;Oh, dear, sounds like me and making cakes not from a box. Here&#8217;s Renee:<\/p>\n<p><span style=\"font-size:100%;\"><span style=\"font-family:times new roman;\"> <!--  \/* Font Definitions *\/  @font-face  {font-family:\"Cambria Math\";  panose-1:2 4 5 3 5 4 6 3 2 4;  mso-font-charset:0;  mso-generic-font-family:roman;  mso-font-pitch:variable;  mso-font-signature:-1610611985 1107304683 0 0 159 0;} @font-face  {font-family:Calibri;  panose-1:2 15 5 2 2 2 4 3 2 4;  mso-font-charset:0;  mso-generic-font-family:swiss;  mso-font-pitch:variable;  mso-font-signature:-1610611985 1073750139 0 0 159 0;}  \/* Style Definitions *\/  p.MsoNormal, li.MsoNormal, div.MsoNormal  {mso-style-unhide:no;  mso-style-qformat:yes;  mso-style-parent:\"\";  margin-top:0in;  margin-right:0in;  margin-bottom:10.0pt;  margin-left:0in;  line-height:115%;  mso-pagination:widow-orphan;  font-size:11.0pt;  font-family:\"Calibri\",\"sans-serif\";  mso-fareast-font-family:Calibri;  mso-bidi-font-family:\"Times New Roman\";} a:link, span.MsoHyperlink  {mso-style-priority:99;  color:blue;  text-decoration:underline;  text-underline:single;} a:visited, span.MsoHyperlinkFollowed  {mso-style-noshow:yes;  mso-style-priority:99;  color:purple;  mso-themecolor:followedhyperlink;  text-decoration:underline;  text-underline:single;} .MsoChpDefault  {mso-style-type:export-only;  mso-default-props:yes;  font-size:10.0pt;  mso-ansi-font-size:10.0pt;  mso-bidi-font-size:10.0pt;  mso-ascii-font-family:Calibri;  mso-fareast-font-family:Calibri;  mso-hansi-font-family:Calibri;} @page Section1  {size:8.5in 11.0in;  margin:1.0in 1.0in 1.0in 1.0in;  mso-header-margin:.5in;  mso-footer-margin:.5in;  mso-paper-source:0;} div.Section1  {page:Section1;} -->   &#8220;One of my biggest pleasures writing a new book is the research phase.  I\u2019m sure that\u2019s why I love writing historical romance.  I learn so many new things.  For example: In the process of researching my current release, HANNAH\u2019S BEAU, I found out a lot about the American theater in the late 1800s.  For my February 2010 release, HEARTLAND WEDDING, I made my heroine a Norwegian-immigrant-turned-cook at a boarding house in 1860 Kansas.  That meant I had the pleasure of researching some of my favorite Norwegian dishes. <br \/><\/span><\/span><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_n-AHFKBV0rY\/SktgYA86TaI\/AAAAAAAAAbY\/5zFwN2eOeGA\/s1600-h\/Renee-2.jpg\"><img decoding=\"async\" style=\"cursor: pointer; width: 105px; height: 166px;\" src=\"http:\/\/4.bp.blogspot.com\/_n-AHFKBV0rY\/SktgYA86TaI\/AAAAAAAAAbY\/5zFwN2eOeGA\/s320\/Renee-2.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5353478547748572578\" border=\"0\" \/><\/a><br \/><span style=\"font-size:100%;\"><span style=\"font-family:times new roman;\"><br \/>No, I\u2019m not Norwegian.  But my darling husband is, all the way down to his blond hair, blue eyes and Nordic good looks.  Every time he mentions a new adventure that involves a cross-country trek I find myself thinking about his Viking ancestors. I must point out that my husband grew up in a good Christian home under the guidance of loving, godly parents who taught him good values and a strong work ethic.  No pillaging and plundering allowed.    Since I knew how much my husband enjoyed hearty dishes from the old country, I took it upon myself to make a few of the easier recipes in my own kitchen.  An added benefit to this culinary undertaking was a newfound appreciation for my mother-in-law, Dee.<\/p>\n<p>Because of distance, Dee was unable to guide me personally through the cooking process.  However, she was gracious enough to send her most treasured recipes to me.  I was determined to do each and every one of them justice.  Unfortunately, I managed to fail more often than not.  I will never master Kumla, one of my husband\u2019s favorites, and a very difficult dish to make.  I bow to Dee\u2019s expertise on that one.<\/p>\n<p>Kumla is essentially a dumpling-type recipe that uses potatoes rather than flour.  Warning: the Kumla making process is messy.  The dumplings have been known to drop a large Norwegian male into a half-day slumber.  It is an amazing dish.<\/p>\n<p>Although I can\u2019t make Kumla very well, I continue to attempt some of the easier Norwegian recipes.  For more information about my upcoming releases, or for a Norwegian recipe or two, please contact me at my <a href=\"http:\/\/www.reneeryan.com\/\">website<\/a>.<\/p>\n<p><\/span><\/span><\/p>\n<p align=\"center\"><span style=\";font-family:Tahoma;font-size:100%;\"  >BEST KUMLA RECIPE<\/span><\/p>\n<p> <span style=\";font-family:Tahoma;font-size:100%;\"  >4 to 6 lb. of picnic ham.<br \/>Cover with water about 1\/2 the depth of ham.<br \/>Boil from 2 &#8211; 3 hrs., or until tender and done.<br \/>Cook the ham in a large kettle with a lid.<br \/>When the ham is done, take out of the broth to be served later with  the potato <a name=\"0.1_graphic08\"><\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/mail.google.com\/mail\/?name=ccf32a38c42f1f28.jpg&amp;attid=0.1&amp;disp=vahi&amp;view=att&amp;th=12213c56bd695e7b\" alt=\"Your browser may not support display of this image.\" width=\"1\" height=\"1\" \/>dumplings.<\/p>\n<p>How you make the <a name=\"0.1_graphic09\"><\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/mail.google.com\/mail\/?name=ccf32a38c42f1f28.jpg&amp;attid=0.1&amp;disp=vahi&amp;view=att&amp;th=12213c56bd695e7b\" alt=\"Your browser may not support display of this image.\" width=\"1\" height=\"1\" \/>Dumplings:<br \/>Start preparing the <a name=\"0.1_graphic0A\"><\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/mail.google.com\/mail\/?name=ccf32a38c42f1f28.jpg&amp;attid=0.1&amp;disp=vahi&amp;view=att&amp;th=12213c56bd695e7b\" alt=\"Your browser may not support display of this image.\" width=\"1\" height=\"1\" \/>dumplings  about an hour before the ham is done.<br \/>5 cups grated and peeled raw potatoes<br \/>About 6 cups unsifted flour<br \/>9 tsp. baking powder, should be level<\/p>\n<p>Taste the broth to see if it is salty- if not salty add 1 tsp. or a  little more salt.<br \/>Mix flour, baking powder and salt together. Add to the grated raw potatoes.<br \/>Stir together, should be like biscuit dough.<br \/>Take some of the dough, about the size of a tennis ball, roll in flour  to absorb some of the<br \/>stickiness, shape into round <a name=\"0.1_graphic0B\"><\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/mail.google.com\/mail\/?name=ccf32a38c42f1f28.jpg&amp;attid=0.1&amp;disp=vahi&amp;view=att&amp;th=12213c56bd695e7b\" alt=\"Your browser may not support display of this image.\" width=\"1\" height=\"1\" \/>dumplings  with your hands- drop into boiling ham broth.<\/p>\n<p>Boil very gently for 1 hour, turning <a name=\"0.1_graphic0C\"><\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/mail.google.com\/mail\/?name=ccf32a38c42f1f28.jpg&amp;attid=0.1&amp;disp=vahi&amp;view=att&amp;th=12213c56bd695e7b\" alt=\"Your browser may not support display of this image.\" width=\"1\" height=\"1\" \/>dumplings  for more even cooking.<br \/>Do not put too many in kettle, allow some room to raise.<br \/>Use the cover when boiling <a name=\"0.1_graphic0D\"><\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/mail.google.com\/mail\/?name=ccf32a38c42f1f28.jpg&amp;attid=0.1&amp;disp=vahi&amp;view=att&amp;th=12213c56bd695e7b\" alt=\"Your browser may not support display of this image.\" width=\"1\" height=\"1\" \/>dumplings.<br \/>Serve with ham broth poured over the <a name=\"0.1_graphic0E\"><\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/mail.google.com\/mail\/?name=ccf32a38c42f1f28.jpg&amp;attid=0.1&amp;disp=vahi&amp;view=att&amp;th=12213c56bd695e7b\" alt=\"Your browser may not support display of this image.\" width=\"1\" height=\"1\" \/>dumplings  on plate along with the ham.<br \/>Use butter also or whatever you wish!&#8221;&#8211;Renee  <\/span><\/p>\n<p>Renee, it sounds delicious! But I don&#8217;t know if I&#8217;d make it in summer. No doubt Norwegian summers are a bit cooler. &#8211;Lyn<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today, Author Renee Ryan shares a recipe she can&#8217;t make but it&#8217;s one of her husband&#8217;s favorites&#8211;Oh, dear, sounds like me and making cakes not from a box. Here&#8217;s Renee: &#8220;One of my biggest pleasures writing a new book is <span class=\"excerpt-dots\">&hellip;<\/span> <a class=\"more-link\" href=\"https:\/\/booksbylyncote.com\/SWBS\/uncategorized\/author-renee-ryan-a-norwegian-recipe\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-202","post","type-post","status-publish","format-standard","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Author Renee Ryan &amp; a Norwegian Recipe - booksbylyncote.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/booksbylyncote.com\/SWBS\/uncategorized\/author-renee-ryan-a-norwegian-recipe\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Author Renee Ryan &amp; a Norwegian Recipe - booksbylyncote.com\" \/>\n<meta property=\"og:description\" content=\"Today, Author Renee Ryan shares a recipe she can&#8217;t make but it&#8217;s one of her husband&#8217;s favorites&#8211;Oh, dear, sounds like me and making cakes not from a box. 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