KRISTIN: The first question that I have is just to tell me a little bit about rømmegrøt is and what ingredients are included?

LYNN: Okay, mostly it’s- um- I tried to get the recipe from one of the Norwegians, which they didn’t seem to want to give it to me, so I found it on the internet and most of the ingredients are sour cream, and whipped cream, and butter.

KRISTIN: Okay

LYNN: And some flour, (quiet mumbling) I’m trying to find my recipe. And I know it’s sour cream, in fact when I talked to the Norwegian it’s what she first to me that it’s mostly sour cream.

KRISTIN: Okay. So my next question is how is it prepared?

LYNN: Um, if I remember you take, uh, kind of mix all the ingredients together and they say that the whipped cream, ya know that if the whipped cream, you keep beating it, it turns into butter. so you cook this and stir this the ingredients and it’s essentially butter comes to the top, ha am I making myself clear?

KRISTIN: Yeah!

LYNN: Uh the butter comes to the top, and it’s really kind of a pasty - I love it! - but it’s kind of a pasty, um, food. But then if you but then when you, uh, after it’s done and the butter will kind of, uh, comes to the top of the (stutters) what you’re cooking, um, then you take and you dish it up and you add either a little more butter, you add raisins and brown sugar to it, and so that makes it sweet. I’d say it’s more, it’s almost like paste. (mumbling) I think Corinne had another term for it.

KRISTIN: Okay

LYNN: I just looked on the internet for a recipe, ya know I can’t find my recipe for it, I always make that at Christmas time

KRISTIN: Yeah

LYNN: And that’s it, I don’t know if that was another question or not, like you said it’s always a special occasion

KRISTIN: Yeah, and then how long does it take to prepare?

LYNN: Um, ya know not that long, um, I’d say 15-20 minutes

KRISTIN: Okay! And when did you first try making it and what made you decide to make it?

LYNN: Alright I first tried making it, probably, maybe, three years ago when we, ya know, visited Norway and came back from Norway. And I did make it for, um, some Norwegian relatives that came to visit. And I thought, ya know (laughs), American style and Norwegian style’s probably not quite the same.

KRISTIN: (laughs)

LYNN: But the one wife said that it was very very good and it tasted like her mother’s rømmegrøt.

KRISTIN: Good!

LYNN: So I thought that was a compliment.

KRISTIN: Yeah, definitely! And then, so what should people who don’t know much about Norwegian foods or culture know about rømmegrøt?

LYNN: Um, can you say that again?

KRISTIN: Yeah, what should people who don’t know very much about Norwegian foods or culture know about rømmegrøt?

LYNN: I guess not, uh I think that some people do not really like it, even some of the Norwegians do not like it.

KRISTIN: Mhmm.

LYNN: I remember one other family that was here, but they did say that, um, when I made it the one Norwegian thought it was very good, and we like it. David likes it.

KRISTIN: Good!

LYNN: I don’t remember if you like it, or if you’ve even tried it. I’ve had it at Christmas time a couple times at the houses.

KRISTIN: Yeah I remember that, that’s why I decided to interview you about this.

LYNN: I’m sorry?

KRISTIN: That was why I decided to interview you about this, because I know that you’ve made it.

LYNN: You remember me making it

KRISTIN: Yeah

LYNN: Okay

KRISTIN: Well, that’s all the questions that I have

LYNN: Okay well I hope that works!