Jan Pappelbaum at the Nasjonalmuseet-Arkitektur

Its a magnificent fall day in Oslo and we went to see the Jan Pappelbaum exhibit at the Museum of Architecture. The exhibit was strikingly beautiful and inspiring. Jan Pappelbaum is one of Europe's leading stage designers for the contemporary theatre. Since the opening of the legendary experimental theatre venue "Die Baracke" at the Deutsches Theater in Berlin in 1997, the works of the architect and stage designer Jan Pappelbaum (b. 1966) have made a distinctive mark on Germany's progressive theatre environment.

The exhibition presents selected set designs that illustrate Pappelbaum's work during his period as set designer of the Berliner Schaubühne since 2000. Models, photographs and film material all contribute to a broad presentation of his production, working methods and sources of inspiration.

Fårikålens Festdag

The last Thursday of every September in Norway is “Fårikålens Festdag”. This year, the official "Fårikål Day" fell on September 24. What is Fårikål? It is a Norwegian dish made from cabbage and lamb.

Norwegians love the dish so much, they even have a group called “Fårikålens Venner” (The Friends of the Lamb and Cabbage Stew). On Sept. 7 their website Farikal.no got a brand new improved look. A new facebook group was created this year, and you can also follow “Fårikålens Venner” on Twitter.

Early in the 1970s, this famous Norwegian dish was declared Norway’s favorite national dish.

Delicious Fårikål Dinner - A perfect fall comfort meal

picture and recipe courtesy of norway.com

This is what you need:

• 3.3 pounds of lamb from neck,shank or breast, together with the bones, cut into serving-size pieces

• 3.3 pounds of garden cabbage

• 2 tsp salt

• approx.4 tsp peppercorns

• 1-2 tbsp flour

• approx. 10 fl.oz of boiling water

This is how you do it:

• Cut the cabbage into segments.

• Place the lamb and cabbage in layers in the saucepan, starting with the lamb.

Sprinkle flour, salt and peppercorns between the layers.

• Pour boiling water over. Bring water to a boil again and then reduce heat. Cook until the meat is tender,

which will take about 1-2 hours.

Fårikål should be served very hot on hot plates, together with plain boiled potatoes.

This delicious dish is often served with cold beer and Linie aquavit.

Note: As a Canadian, the hardest thing with making this dish will be resisting the urge to dress this dish up. The addition of things such as garlic, additional herbs...even carrots is not permitted.