Ours passed down recipes on hand written index cards, recreated from imagination and memories, and with family arguments attached.
This book began after a long silence between us. Not because food fixed everything, but because cooking gave us something to do with our hands while our hearts caught up.
Each recipe belongs to a place we loved, a family tradition - both new and old, or a version of ourselves we are still learning to understand:
a tiny restaurant in Norway,
a bakery in San Francisco,
Grammie’s kitchen,
a birthday dinner,
an ordinary Tuesday we somehow both survived.
These are the meals that stayed with us.
Some borrowed, some translated, some cobbled together. Each one from a moment that mattered.
Creamy cod, shrimp & vegetable fish soup. Based on three recipes, Heather’s adjustments, and Hannah’s fine sense of knowing exactly what it still needs.
Inspired by Yunnies recipe which we all loved. Spicy Korean bean sprout bulgogi, one pan. Grammie tried it at 83 and loved it.
Trying on recipes from our roots! Things we saw on Norway menus, simplified. Norwegian creamed cabbage, made with Oatly. The classic flavor still works.
Slow-simmered beans, caramelized fried plantains, herbs, yoghurt and lime.
Ruby-red hibiscus tea base with a peppercorn kick. Makes a big batch for hosting.