The sun is setting behind the mountain’s edge and as I look out the window, the trees sway in the gentle breeze. There’s an undeniable change happening as winter’s grasp seems to be giving way. Spring is officially here. And today, it’s Sunday.
In the pot – gently simmering away – is a dish so simple, so classic, so unbelievably comforting it’s a wonder we don’t eat it more often. It’s the ideal Sunday dish; when the whole family has more time to take things slow, which in turn is reflected in the meal. Pieces of fatty chuck steak slowly cook in a rich, beef sauce flanked with onion slices a bay leaf. After a few hours, it’s ready. This perfect and simple stew called sosekjøtt, also referred to as kjøtt i morke “meat in the dark”.
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Scrumptious lamb, slow-cooked atop cabbage that has softened while baking in all the juices is just one of the autumn dishes I look forward to the most this time of year. The combination is simple. No fuss. Just allowing the flavors of the ingredients to shine. 
A crackling fire set amidst the backdrop of nature is one of the most pleasant and fulfilling ways to cook. There’s a connection between the ingredients, the process, and the finished meal that completely transcends the traditional kitchen.
Lapskaus is simply a Norwegian stew made up of meat and vegetables, with both dark and light versions. Brun “brown” lapskaus is made with beef that is browned first before the other ingredients are added. Some also prepare brun lapskaus with the addition of a brown gravy. Lys “light” lapskaus is typically made with pork, salted or smoked, and cooked in the sauce rather than browned first. 
