June’s 28, 2017 – Molde, Norway

We head off the ship around 9 AM after docking in Molde, Norway. This is the third incarnation of Molde. It was first mentioned in the sagas by Snorri Sturluson as the location of the Battle of Sekken in 1162, where king Håkon the Broad-shouldered was killed fighting the aristocrat Erling Skakke, during the Norwegian civil wars. (Wikipedia) The area’s settlement probably goes back much earlier than that, however. The town grew through the ages due to its temperate climate, an artifact of the nearby Gulf Stream. Then 1/3 of the city burned down in 1916. After rebuilding, the Germans bombed it with incendiary bombs and basically wiped out the city.

So there really is nothing quaint or historic about Molde. It’s a nice little modern town of about 26,000. We are stopping here to see the Romsdal Outdoor Museum. It is kind of a Norwegian Sturbridge village with houses transported from other parts of Norway illustrating life in the 17th, 18th, and 19th century.  We are greeted by children doing folk dances. The little boy is especially earnest in his dancing. Some of the dances are funny with girls vying for boys and making rude gestures at the other girls.

Interpretive guide at the Romsdal Outdoor Museum
Children walk in for the dancing
The little boy is the star dancer of the day

After the dancing we wander around and look at the various houses and exhibits.

Old Norwegian house
Woman baking Norwegian flat bread and making homemade butter
Dark interior of 17th century house
Loom in 18th century house
Mold for making gjetost, a caramel colored Norwegian goat cheese
In the 19th century house there is a mill shop for making barrels, furniture, and shoes
Lathe
Stove in the 19th century house
Decorative chest with date 1831 painted on

Another interesting aspect of these houses are their sod roofs. These are made by first putting down a layer of birch bark to water proof it and then sod. Plants grow on the roof and the goats go up on the roof to graze. Sod roofs last for 20 years before needing to be replaced.

House with sod roof
Close up of sod roof

And now our adventure begins.  The local guide on the bus says that it is a 10 minute walk back to the ship and that we can walk back or take the bus. Being intrepid adventurers we, of course, decide to walk back. We try to make sense of the little map we have been given and start out.  We know that as long as we are heading downhill we cannot go too far astray. Over an hour later we reach the ship. The directions on the little map are hard to fathom and so we decide we will just head toward our ship. Unfortunately it turns out that our sister ship, the Viking Star, is also in port docked up in a different location. So first we go to the Viking Star.  Nonetheless, unless you are some kind of Olympic race walker there is no way you are going to walk over a mile in ten minutes!

First we walk past the tennis courts which are red clay.
Then we stop to take a picture of the some of the 122 mountain peaks visible from here
Then we walk a long way to the ship that turns out to be not our ship
We do have some adolescent giggles along the way

Finally we run into some other people from our ship. However, it seems that we are all trying to follow each other! Just a case of the blind leading the blind. But it is lunch time and we have promised ourselves a hot dog from the grill so that’s something to look forward to.

Max-like hot dogs!

A woman with some lettuce leaves on her plate remarks to me, “that’s some hot dog!” I want to say shut up, bitch. But control myself.

We spend the rest of the day idling about. We have the room service team deliver some potato chips and wine and then sit out on our porch as the ship departs Molde, Norway. Goodbye, Molde, maybe now I can get “The Moldau” by Smetana out of my head!

Molde, Norway
Here’s our sister ship, Viking Star, departing in front of us. It is heading south and we turn north

Even though we have reservations at the Chef’s Table for tomorrow night and they will be serving the same thing again, we head to the Chef’s Table because Vikesh has told us we are always welcome. We love the team of servers, sommelier, and manager there. We are probably friendlier with them then anyone else on the boat. Tonight’s dinner is inspired by the spice route. The amuse bouche is a carrot and cardamom cream with an orange and star anise foam. It is very tasty and I am in too much of a hurry to eat it to take a picture. It is served with a Prager, Riesling Federspiel Steinriegl from Austria. I see in John’s notes that we think it is only slightly sweet.

Next we have a tuna tataki which is really good. The little dots are avocado and balsamic sauces, and the line of white stuff is a sesame oil powder made with tapioca.The tuna is coated with Szechuan peppercorns, coriander and sesame oil and served over a tiny brunoise of pickled carrots and cucumber. The wine has asparagus overtones but goes well with the dish.

Spicy tuna tataki served with Pudnto Final, Sauvignon Blanc, Bodega Renacer, Argentina

Time to cleanse our palates with a spectacular ginger and tarragon granita.

Ginger and tarragon granita infused with vodka and lemon foam

The main course is a beef tenderloin with four warm spices served with mashed purple potatoes and mushrooms. We have this with a Brunello di Montalcino from Castello Banfi, Italy. The wine is very good but I am not so keen on the beef. I find the spice rub which is made up of coriander, cumin, cinnamon, and paprika to taste odd. I try to cut around the rub but the flavors permeate the meat. I tell the server and the chef that I was not a fan and they promise to set aside a piece of meat for me tomorrow night that will omit the coriander and the cinnamon. They are so nice.

Spice rubbed beef tenderloin with mushroom and purple mashed potatoes

I am not usually a dessert fan but the apple tarte tatin is really delicious! Especially so when we add some freshly ground salt.  We have this with some Santa Cristina Vin Santo. The apple is spiral sliced and then reconstructed.

Apple tarte tatin with butterscotch calvados sauce

I am really looking forward to eating this menu again tomorrow night1

 

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