Norway: My Guide to Preikestolen (Pulpit Rock) – All you need to know

by Mitzie Mee - Sanne

Norway: My Guide to Preikestolen – All you need to know

AC and I left Stavanger early one September morning, heading out toward Preikestolen. We stopped by a kiosk in town to stock up—Kvikk Lunsj (Norwegian chocolate wafer, kind of like KitKat), IFA pastilles (salty licorice and strangely addictive), and each of us grabbed a liter of apple juice. All set for the hike.

We started around 11 and reached the top just before 2. It took us longer than expected because we kept stopping to take photos, drink juice, and snack on chocolate and licorice. There were so many beautiful spots along the way, and it felt right to pause and soak it all in. I got a blister halfway up, but AC had brought band-aids, so we patched it up and kept going.

The trail is about 8 kilometers round-trip, and it’s marked as moderate. I don’t have a long hiking résumé, and some parts felt more like climbing than walking, especially those big rock stretches. But I never felt like I couldn’t do it. If you’re new to hiking, it might feel more like moderate to tough. There aren’t any guardrails or ropes, and in Norway, you’re expected to use common sense and not get too close to the edge.

Reaching the top felt like standing on the edge of the world. You’re 604 meters above Lysefjorden, and the view is absolutely stunning. It’s one of the most beautiful hikes I’ve ever done. If you’re in the area and ready for a bit of a challenge, I’d say go for it.

By the time we got back down, we were completely exhausted. There’s a restaurant right by the parking lot, and we headed straight there. The waffles were incredible. I don’t know if it was the hunger or the endorphins, but they tasted like magic.

Preikestolen means “The Pulpit Rock” in Norwegian, and once you see it, you’ll understand why. It looks like a giant pulpit sticking straight out over the fjord. The name came from a local teacher and mountaineer in the late 1800s and has stuck ever since.

While Preikestolen has long been a favorite among Norwegian hikers, it didn’t really hit the international radar until it was featured in Mission: Impossible – Fallout. In one of the movie’s most intense scenes, Tom Cruise is dangling from the edge of the cliff. Fun fact: the scene wasn’t actually filmed there, but the real-life view is just as breathtaking.

Preikestolen Hiking Tips:

When to Go:
Peak season (July–August) can be extremely crowded. We went in September, and there were still plenty of people, especially around noon. If you want a quieter hike, start early, ideally before 9am.

Weather:
Avoid hiking in the rain. The rocks get slippery, and you won’t see much anyway if the fog rolls in. Check the weather forecast and plan accordingly.

Gear:
You don’t need hardcore hiking equipment, but a good pair of hiking shoes with ankle support is a smart idea. Bring a rain jacket and wear layers as the weather can change fast.

Food and Drinks:
There’s a restaurant and a kiosk by the parking area, but bring snacks and water for the trail. Something more substantial than just juice and chocolate is highly recommended. Trust me.

Parking:
Parking costs 275 NOK per day (as of 2025). You pay when you leave. Note: Camping is not allowed.

Toilets:
There are restrooms at the trailhead, but nothing along the way.

Timing:
The hike up takes 2–3 hours, and the descent usually takes 1.5–2 hours, depending on your pace and how often you stop.

Visit the official Preikestole website >>

June 9, 2025 0 comments

Street Food in Thailand: Khanom Krok – Little Coconut Pancakes

by Mitzie Mee - Sanne

Khanom Krok are little Thai coconut pancakes with crispy edges and a soft, creamy center. They’re made in heavy cast iron pans with round wells, kind of like the Danish æbleskive pans, and they’re a staple of Thailand’s street food scene. You’ll spot them at roadside stalls and markets from early morning, but even though they’re traditionally a breakfast snack, they show up throughout the day, and I’ve often seen them at night markets too. These little bites are perfect as a snack anytime.

First, a thin batter made from rice flour, coconut milk, and a pinch of salt is poured into the hot pan. Once it sets slightly, a second layer, a sweet coconut cream made from concentrated coconut milk and sugar, goes on top. It’s the combo of those two layers that gives Khanom Krok their signature texture: crisp around the edges, soft and custardy in the middle.

Toppings vary, and you’ll find both sweet and savory versions. Sweet ones are often finished with corn, pandan, or shredded coconut, while scallions, diced taro, or sesame seeds are more common in the savory ones.

Once they’re done cooking, the little pancakes are often sandwiched together in pairs, turning them into bite-sized coconut pillows. They taste best while still warm and the filling is gooey and soft.

Even though Khanom Krok are deeply rooted in Thai food culture, they’ve got cousins all over Asia. In Cambodia, they’re called nom krok. In Vietnam, there’s bánh khọt. In Indonesia, you’ve got serabi. And even in Japan, takoyaki is a technical cousin, though instead of coconut and rice, it’s filled with octopus and umami.

In the US, very few people know about Khanom Krok, since you rarely see them on the menu at Thai restaurants. But if you ever find yourself in Thailand and spot a vendor selling them, do yourself a favor and try them. You won’t regret it.

June 9, 2025 0 comments

Recipe: Guf – Danish Ice Cream Topping

by Mitzie Mee - Sanne

In Denmark, we have this meringue-like ice cream topping called guf. It is really easy to make, and it tastes divine, so of course you have to try making it this ice cream season!

The guf you get at the ice cream shops in Denmark is often very pink and tastes like strawberry. You can get the same flavor by adding a spoonful of strawberry jam, but if you want a bright pink color, you will need a few drops of food coloring.

Notes

I’ve been making guf so many times, I thought I could do it on autopilot, but for the first batch I made, I forgot to add water to the sugar-mix and ended up with a dalgona-like fluff that tasted like caramelized almonds. Not bad at all. It is actually a really nice topping for more grown-up ice cream flavors such as coffee ice cream:)

Recipe: Guf – Danish ice cream topping

Recipe by Mitzie Mee – Sanne

Course: DessertCuisine: Nordic, Danish

Servings

servings

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Ingredients

4 tablespoons 2.1 oz (60g) pasteurized egg white
½ cup (1dL) white sugar
¼ cup ( ½ dL) water
2 tablespoons agave syrup (or corn syrup)
Optional: Strawberries/raspberries/cherry syrup/fruit color/berry jam

Directions

Heat sugar, syrup and water in a skillet until the sugar is completely dissolved.
Whisk the egg whites.
Pour in the sugar liquid and continue to whisk until you get a soft fluffy foam. It might take a while.
Optional: Add raspberries/strawberries/jam/fruit syrup
Serve on top of your favorite ice cream. It is also delicious as a topping for iced coffee or milkshake.

Notes

Marshmallow Fluff

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The Marshmallow Fluff with strawberry flavor tastes exactly like Danish Guf (the marshmallow ice cream topping). So if you don't want to make your own Guf, this is a great alternative. Great as a topping for most ice cream flavors.

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07/01/2025 01:01 am GMT

June 8, 2025 0 comments

Recipe: Burmese Banana and Coconut Wraps

by Mitzie Mee - Sanne

The Burmese Banana Coconut Wraps are one of my favorite sweet treats from Tea Garden in Mae Sot. In Myanmar, the wraps with banana and coconut are typically enjoyed after a meal, along with a cup of tea. The banana leaf functions as natural packaging, which makes the wraps perfect to bring along as a snack for farmers working in the field, or for your lunch box if you wish, though I would recommend eating the wraps, while they’re still hot, straight from the steamer. Don’t let the exotic ingredients scare you off. The banana wraps are really easy to make and super tasty, so I hope you’ll give it a try.

Notes

Before the banana leaves are ready to use, you need to wash them and remove any larger stems. If you are using banana leaves straight from the palm tree, you will also need to soften the leaves. This is done by passing the leaves over a gas burner or a gas range, so be careful not to burn your fingers. Another option is to heat the banana leaves in the oven for 5-10 minutes. The heat softens the leaves and give them a bright green color, and now they are ready for use.

Read the blog post about how to prepare banana leaves for cooking >>

Read the blog post about how we got the banana leaves for the wraps >>

Recipe: Burmese Banana Wraps – Tea Garden in Mae Sot

Recipe by Mitzie Mee – Sanne

Course: Dessert, snack, coconut, banana leavesCuisine: Myanmar

Servings

8-10

pcs

In Myanmar, the wraps with banana and coconut are typically enjoyed after a meal, along with a cup of tea. The banana leaf functions as natural packaging, which makes the wraps perfect to bring along as a snack for farmers working in the field, or for your lunch box if you wish, though I would recommend eating the wraps, while they’re still hot, straight from the steamer. Don’t let the exotic ingredients scare you off. The banana wraps are really easy to make and super tasty, so I hope you’ll give it a try.

Cook Mode

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Ingredients

1 coconut
1½ banana
1 cup (2.4dL) rice flour or wheat flour
1 cup water
2 tablespoons sugar
A pinch of salt
A pinch of baking soda
A bit of cooking oil for the banana leaves
8-10 banana leaves cut into squares ~ 8″ x 8″

Directions

Grate the coconut and set it aside
Mix banana, rice flour, sugar, baking soda, water and salt with your hands until it turns into a uniform liquid mass.
Take a banana leaf sheet and add a bit of oil to the inside, so the batter doesn’t stick. Wrap the batter in the banana leaf and fold it (see video below).
Steam the banana wraps in a steamer for 15 minutes.
To see if the wraps are cooked, gently stick a knife through the banana leaf. If the mixture does not leak out, the wraps are ready. It is better to over-steam a bit rather than not steaming enough.
Eat the wraps with fresh, sliced coconut.

Recipe Video

About Tea Garden in Mae Sot, Thailand

Tea Garden is the restaurant at Borderline Collective in Mae Sot. Borderline supports migrants and refugees from Myanmar and the Tea Garden restaurant serves the most delicious Burmese food prepared by chef Nge Nge with love. The restaurant is located in an outdoor garden next to the Borderline Shop, like a quiet oasis just off the main road in Mae Sot and the clientele is a mix of international NGO workers and local Mae Sot residents. All the dishes at the restaurant are vegetarian and a great deal of them are vegan too. Tea Garden also offers cooking classes, so you can learn how to cook the delicious dishes served at the restaurant.

Tea Garden at Borderline Collective, 674/14 Intharakeeree Road, Mae Sot, Thailand

Burmese banana wraps, recipe, Tea Garden in Mae Sot

June 2, 2025 0 comments

Review: Noble Smoke – Really Good Barbecue in Charlotte, NC

by Mitzie Mee - Sanne

Charlotte NC: Noble Smoke - BBQ Nerd Approved

Steve was on a work trip to Charlotte, and managed to squeeze in a visit to Noble Smoke, a place known for excellent barbecue. He was lucky and got invited backstage to see the barbecue pits. Here is his post about the experience:

Steve: When you’re in Charlotte and someone tells you to check out Noble Smoke, listen to them. Five years in, Noble Smoke is clearly hitting its stride. One location, plus a small satellite spot that serves food out of the main kitchen. The owner, chef Jim Noble, is something of a Charlotte restaurant heavyweight. He runs several other concepts around town, but Noble Smoke is his only barbecue joint.

Apparently the owner traveled around to learn about the different barbecue styles. He studied at Franklin Barbecue – a super famous place in Texas known for its brisket. Super simple – just salt pepper and smoke. They also trim the briskets very specifically and I saw the same type of process at Noble. And the pit master I chatted with confirmed they use what they learned at Franklin. Very very good brisket.

Ok. The brisket was excellent. Well smoked. Held together but broke with a push of a fork. Still moist.

Pork – also excellent. Moist, tender and luscious. Really great quality – and married very well with the two vinegar based sauces.

The real surprise was the sides. The fried corn was fresh and delicious. Smoked, cut off the cob then lightly fried. Maybe some salt and pepper but the sweet corn came through. Good sweetness and nice soft crunch.

Brussel sprouts!! So much better than typical. First and foremost the were both nicely charred but not mushy! Nicely firm. Not drowned in bacon or oil or anything else. Just the sprouts done absolutely correctly. And the somewhat spicy dipping mayo was perfect.

The front desk person at the hotel confirmed – she loves the Brussels as well, and sometimes orders them just to get the sauce! I should have tried it on the pork, but didn’t think of it.

Bottom line: Noble Smoke lives up to the hype. It’s focused, dialed in, and absolutely worth the stop if you’re in Charlotte.

Noble Smoke, 2216 Freedom Dr, Charlotte, NC 28208, United States

May 31, 2025 0 comments

New York City: Wine and bites at La Farine

by Mitzie Mee - Sanne

Disclaimer: My visit was by invitation from La Farine. All opinions are my own.

The Upper West Side is full of cute little gems, and one of them is La Farine, a French cafe and patisserie that effortlessly transforms from a bustling daytime coffee-and-croissant spot into a chic evening hangout for wine and small plates. La Farine is the creation of Jonathan and Rica Hengal, a husband-and-wife duo with roots in Israel and Morocco. Together, they’ve built something truly special: a place where classic French pastries meet Mediterranean flavors, all wrapped up in an elegant, light-filled space.

Steve and I stopped by to check out the evening menu. We kicked things off with a bread basket served with three kinds of butter: pesto, red pepper, and gribiche (a creamy mix with dill, cornichons, and salmon roe). The gribiche butter stole the show, pairing perfectly with the rustic French country bread.

Next up was a bowl of mixed olives: Moroccan Beldi, Greek Kalamata, and Spanish Gordal. The giant green Gordal olives were my personal favorite. A minor detail: There were nowhere to put the olive pits, so I ended up transferring all the olives to the other serving plates on the table to free up the bowl for the pits. Problem solved.

We also shared the Mediterranean Spread Trio: olive tapenade, anchovy tapenade, and confit piquillo peppers. Everything was delicious, but the anchovy tapenade was my clear favorite (I’m all about the anchovies), while Steve leaned towards the sweet, intensely flavored peppers.

The cod fritters were a surprise hit. These little croquettes of salted cod were fried to golden perfection and served with a dipping sauce that had an unexpected kick to it. They were surprisingly filling too, making them perfect for sharing.

For dessert, we had the crème brûlée, and it was exactly how a crème brûlée should be: silky, cold custard made with real vanilla bean and topped with a thin, crisp caramel shell that shattered beautifully under the spoon.

The wine list at La Farine offers both bottles and glasses, and we took the staff’s recommendation and went with her favorite rosé. It was a good match for the meal, not too sweet, and paired nicely with the variety of flavors we had on the table.

La Farine opened last year, and while they’re still fairly new to the neighborhood, they already seem to have a loyal local fanbase. The bright French café setting gives the place an airy, inviting feel, and when we were there, the staff stroke the perfect balance between friendly and attentive. Even though we were seated upstairs, our waiter checked in regularly to make sure we had everything we needed. The portions were just right, the prices seem reasonable for the location, and everything flowed seamlessly for a relaxed evening out.

If I had to nitpick, I’d say that all the white tones make the space feel a bit bright, especially at night. Toward the end of our meal, they lit candles on the tables, which helped cozy things up. They also mentioned that outdoor seating is in the works for later this year, which will make La Farine an even better spot for a casual evening with wine and bites.