Not long after we moved to Norway, I was served kaffegraut “coffee porridge” at the Rollag Station Kafe in Rollag. It was presented simple enough. A bowl with a thin layer of cinnamon and symmetrically placed raisins on top. What lied beneath the brown layer, though, was unknown to me. I was curious, perhaps even a little skeptical being that it was porridge and all. But one bite in and my slightly tensed shoulders relaxed. My eyes widened as my thoughts began to process what I had just encountered, and I couldn’t help but smile as I took in the smooth textures and subtle buttery and sweet flavors.
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Some days need a little nostalgia to brighten up the table and connect us to another time and place. Or perhaps we just need days to remind us that the table is an evolutionary setting, changing and ever expanding. Sometimes dishes get forgotten or dismissed. Sometimes they remain. I suppose the outcome of any dish is left up to the one in the kitchen.