Rosettes

Rosettes

Earlier this week my parents came out to visit for a few days. We exchanged gifts, did a puzzle that seemed nearly impossible, played games and made Rosettes.

In case you aren’t familiar with some of our Scandinavian Christmas traditions, Rosettes are a Norwegian Christmas experience.

Here is how it works….

We start by mixing batter made up of flour, milk, eggs, salt, and some other secret ingredients. Then the most experienced Rosette maker…(in this case, my dad) takes some special snowflake and star-shaped irons and dips them into the batter, and sets them into boiling oil for less than a minute. As soon as they are pulled out of the oil, they are dipped (really saturated) in sugar and then set on a plate.

They taste amazing…. especially when they are still warm. So, usually, three or four are eaten for every one Rosette put on the plate.

This process may seem easy, but there is plenty of skill involved. The most crucial point in the process is the dipping. If you dip the iron and the batter laps over the edge, it will be almost impossible to scrape off after it’s fried.

The point is not every impression is a good one.

This Sunday, we will finish up our extended Advent series, “First Impressions” by studying the effect of Jesus on the life of the Apostle Paul.

Of course, this impression is great because Jesus changed Paul and then turned him into a world-changer.

We will spend time in Acts 9:1-9 looking at the details that surrounded the first impression he was given of Jesus on the Damascus road and then how that impression is still influencing the world today.

I sure hope you can attend in person at 8:00, 9:15 (Full KidCity available) or 10:45 am, or watch the Livestream on YouTube (Like and Subscribe) or Facebook at 10:45 am.

Now to find any remaining crumbs to snack on,