Sunday, October 05, 2008
Growing up in a family with a very vocal branch of Norwegianess, I observed my Aunt and Great-Aunts cooking at family events. I soon figured out that if you take some sour cream, mix in a generous amount of dill weed, and put chopped up seafood of any kind in it you have made a Scandanavian dish. It then can become the basis of a salad if you add some more ingredients, or an appetizer if you add others (or not) and top crackers with it (rye preferably!). Yesterday I took a notion of putting some things I already had in the pantry and refrigerator together for the salad variety. I call it "Scandahoovian" as it is is a little mischievous, and a favorite High School English teacher (Mr. Dale) used to tease us by mixing up Scandinavian and hooligans to come up with this word. Our school was rather an interesting mix, mostly a mix of those of Northern European ethnicity attending with the children from a local Indian reservation, Tulalip.
And this dish is a dismal failure for eating locally. A look at the ingredients:
-Sour Cream: left over 'light' Kraft brand, Illinois
-Dill Weed: Whole Foods brand, no origin listed. Company location - Texas
-Crabtastic: Tsurimi product, 'wild caught' and 'Product of Thailand'.
- Lo Mein Noodles: Bought fresh, leftover in the fridge, so origin unknown
-Green Onions: Yes, those I bought the other day - 'Product of Mexico'
-Water chestnuts: Canned, "Product of China"
-Baby Lettuces: "Product of the USA and Mexico", Processed in USA (uh oh)
-Sweet Millions Tomatoes: Produced on my sunny deck :-)
Maybe I should have called this "International Salad, Scandinavian Mood".