At the sound of it, I am just not that adventuresome. And yet if you put some in front of me, most likely life and being a good example to my grandkids of being unafraid of something new would require that I gamely give it a try.

Maybe.

In a NY Times article called “13 Dishes You Should Eat to Understand Food,” the first thing mentioned is Rommegrot.

Sour cream porridge with smoked reindeer heart.

…Say what now?

Can you just hear my Swedish ancestors laughing and going, C’monnn, you can do it!

I’m picturing those reindeer we met on a farm in Palmer, Alaska, gently eating little bits of dry reindeer chow out of our hands (reindeer are surprisingly small.) The guide told us to be careful not to touch their antlers, because the soft velvet stage while they grow out caused, as a matter of protection to the animal, a great deal of pain if you did. Once the antlers were fully grown and hardened and much less vulnerable to damage and no longer full of blood they could lose, then they were fine.

They were gentle and trusting and happy to be fed.

On a cool day after we got home from our trip, I put on a sweater–and felt something in the pocket.

A single small piece of reindeer kibble had fallen in and followed me home.

Eat their hearts? But they’ve won mine.