Today we are hosting, together with our friends Poul Johannes and Frida, who have enough space in their lovely home in Elduvík to easily give a lunch for 30 farmers and wool producers from Iceland. This group i.a. traveled to the Faroes to listen to a presentation given by my husband about our wool brand Nordic Wool Factory. Listening, laughing together, celebrating reunions, eating. All kinds of Faroese delicacies, advanced coziness and a dedicated exchange of experiences are served in Frida's home kitchen. I've written a lot about sheep on my blog, check out the tags and categories if you like. At this point I want to give you a super-brief impression of what typical Faroese food can mean. The two standard cookbooks were first published in 1974 and 1987. Some recipes: Black pudding. Sheep's head. Buttermilk bowl. Codfish heads. Unleavened bread. Pancakes. Waffles called "good advice." Fermented and air-dried fish. Braised guillemot. Rhubarb soup. Roast hare. Clam cocktail. Boiled fish with potatoes. Homemade liver pate.
