The week I am teaching a Nordic Pub class, combining the clean and sustainable philosophies of New Nordic with the down and dirty fun of eating in a bar. We'll prepare lefse pizza and meatball sandwiches, both dishes I've made many times. To keep things challenging I've thrown myself into perfecting an aquavit tempura to use as a batter for dill cheese curds.
Today is the sixth and final tempura testing round. Fried cheese curds are proof of God's existence. Add some aquavit and dill, and it is proof She loves us.