That is just a little bit of Oslo, and you might be thinking that it doesn't look too cold, it is. Those pictures just don't have any snow in them.
This is a Krumkake, or as my family calls it, a stroll. They are a think cookie that is rolled up and can be filled with whipped cream or anything else, though my family doesn't fill them because they are good even without. To make a stroll, you make the batter, but I'm not telling how that is done, it's a Norwegian secret, and then you pour it on a griddle, these griddles typically have designs on them, and this is the tricky part, because you have to pull them off the griddle, and while they are still hot, roll them up. You can use a spoon for this, but we don't bother because you don't have too long before it cools and you can't do anything without reducing it to crumbs.
This is Rosette, another Norwegian treat I've had the pleasure to try. The designs you see typically come from a special iron used to cook them, with the iron being heated in oil, then dipped into the batter, it is then set back in the oil to create a crisp shell. The iron is then immediately removed and the rosette is separated from the iron. They can then be decorated with sugar or frosting, though, again my family doesn't do this.
These are Fattigmann, or "Poor Man's Pastry", named so for one of two reasons, either the ingredients costed so much when this was first made it left you poor, or it was the only pastry a poor man could make. These are basically fried pastries, that simple. I don't recall having Fattigmann, but it does look very familiar and it's entirely possible that I heard a different name, because there are a lot. Klenät, klena, klejne, kleina, kleyna, and finally fattigmann are all acceptable names for this, so yeah.
Finally we have Lutefisk. Because of Norway's location and vikings, fish is a big part of the food. Lutefisk is usually part of a julbord which is a special kind of smörgåsbord served during Christmas. Lutefisk is made of aged stockfish, which is just a white fish that has been air-dried, and lye. Lye is a liquid form of a metal hydroxide like sodium hydroxide. It is gelatinous in texture, so I probably wouldn't eat this. Also it's name literally mean "lye fish".