In the far North, where few of us have ventured, light touches the quaint towns for a matter of hours many days of the year. Yet people have survived her for centuries, and even flourished. One thing is sure, anywhere there are people, there will be food. And in a country so ruled by whether people must be resourceful. Long histories of foraging, hunting and pulling from the sea supply nourishment year-round. The icy waters make for crisp, pure oysters to be grilled on the beach. Buttery blackberry morning rolls fold the last of summer foraging into treats to be tucked away for later, and bright sorrel juice stimulates the taste buds. Above all else, on an unforgiving day, the food must warm to your bones. A cup of "Spiced Ginger Cider" pairs with "Vegetable Lupaskuasa," which may be followed by a few "Spritz Cookies." And if you haven't tried a classic Norwegian lunch, you're in for a treat with the "Smorgasbord." Preserving, another of the countries many talents, is included in the "How To Make Gravlax," where simple instructions and 5 ingredients cure fresh salmon to be sliced and served on bagels. It's a country dominated by the sea and the sun. And it's made for many unique treasures.
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