Welcome to The New Transplanted Baker.
Starting up this site, the second edition of Transplanted Baker, is bittersweet. You see, my old site was like a first love, in a way. Innocently perfect while you have it, but once the relationship is broken up and you start to see things from a new light, all the little flaws become more and more evident. Once you get over that first love, you start to look forward to and appreciate the next relationship.
Whether you read my old site on a regular basis, read it once and forgot to bookmark it (I’ll work on forgiving you, if that’s the case), or are brand spanking new to my world, I’ll run down what this is all about.
*The Transplanted Baker is about baking from scratch.
*It’s about spending the last minutes before falling asleep in bed with new recipe giddiness- piles of cookbooks on the nightstand and an alarm clock set to bread o’clock.
*The Transplanted Baker is about missing the foods of my roots, but embracing the foods of my present.
*It’s about Americana and Scandinava.
*It’s about west coast Norway and Twin Cities, USA.
Minneapolis skyline photo taken by my husband, Bent Are Iversen
*It’s about damn good pie, hearty hearty rye, and the pastries, cakes, cookies, and traditions of my new home in Førde.
Almost a year has passed since the birth of the first Transplanted Baker. By bad luck and technological silliness, it no longer exists, but I’m glad to have this new kid in its’ place. A new kid with all the same style and charm, but with the added maturity and ability to bring back bits of the past.
In other words, this is my new friend. I hope you make it yours too. I hope you pay it a visit often. I hope you interact with it, take from it, share it with others, and tell it when it’s making mistakes or just being dumb.
Thanks for stopping in- now warm up that oven and put on your nicest apron.
*A smart girl always saves her work....that’s right, I’ve got a fireproof hard drive full of my old posts and recipes! My plan is to bring back some of the favorite (and “lost”) recipes from my old site...over time. If you have an old favorite and would like me to e-mail the recipe to you, I’d be happy to send it your way!