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Lydia Jensen, Editor: Lydiajj@get2netdk

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=> Article; Six Meals a Day and Morning Song

=> New Recipes of the Week

=> Hot Tip

=> Drinks bar

=> Joke/Story of the Week

=> Next week's Issue

=> Reader Comment

=> Drinks Corner

=> How to Be Featured as our Guest Writer

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Six Meals a Day and Morning Song

By Lydia L. Jensen

I have lived in several countries and have always tried to acclimatize and assimilate the 

new customs. I learned to cook Danish food right after I got married. You know, my 

husband wanted me to cook as well as his "father," since he was the one who prepared 

all the food for guests and special occasions. The customs and traditions of Denmark 

were interesting and unique wile I lived abroad. The language was a little like the 

measles - a little uncomfortable, but then I got used to it. Upon moving to Denmark I 

had a more intense contact with the food, customs, traditions and language, and 

somehow the whole process took on a more serious note. We were no longer here on 

holidays; enculturation became serious business. So I took all the Danish courses 

available to foreigners, studied Danish night and day, and passed all the government 

regulated exams. I completed my studies of the Danish language in one -and-a-half 

years, which now allows me to study at university level . The latter is not one of my 

aspirations.

And so I found myself going to a Danish sports high school to learn to play golf, learn 

about Danish culture and learn to find time for six meals a day. The day’s program began

at 7:00 a.m. with breakfast. This consisted of healthy muesli, whole grains and 

nuts, natural yogurt, a selection of cheeses and cold cuts, freshly baked white bread, 

rye bread (pumpernickel - which my digestive system refused to consider so early in 

the morning), tea and coffee. We then had a 15-20 minute break before we met for 

morning song followed by a meeting and talks which related to the Danish way of life. 

We learned about mushrooms in Denmark, who virgin Anne was and why the main 

street in Århus, Jutland, is named after her, sang in the choir, and participated in a

memory game. I learned that 5 million women were tortured, convicted and burned or

otherwise executed for witchcraft in Europe and that you need to be very certain you

know what kind of mushrooms to pick and eat if you want a long and prosperous life.

We received small, black song books containing about 575 traditional Danish songs.

Denmark is a very old country which dates back to the first Viking King called Gorm the

Old in 900 A.D. That is probably why there are so many traditional songs. Everyone at the

sports high school knew the songs. I was just pleased that I could read all the words and

just mumble along.

After morning song and sessions, we met for morning coffee and cake, what else! We 

gathered our golf equipment and headed out to the golf course for 1-½ hours of training 

and coaching and a break for lunch.

After we played 18 holes of golf, we met at the restaurant of the golf course for refreshments, 

headed back to the school for a quick wash - no time for showers - and back to the cafeteria 

for a two course, simple but delicious meal. We again had a short break, gathered for the 

evening session which commenced with a Danish song before we were introduced to the 

evening’s entertainment. On one occasion it was Danish jazz in which one of the students 

participated on the drums, along with his father on the bass cello, a pianist and the father’s 

girlfriend who sang. A family musical, I think I would call it. Another evening a Canadian 

guitarist entertained us in Danish with a Canadian accent, drawing our attention to all the 

forms of Danish food and how it can affect the personalities and integration of foreigners. 

The Director of the Olympic Committee in Denmark (yes, he was also at the sports high 

school for golf lessons) talked about his role and experiences behind the scenes of the 

Olympic Games. The last evening’s entertainment consisted of golf jokes (many of them in 

English), an older gentleman who sang and accompanied himself on his accordion, and a 

grand finale of "Give me that Old Time Religion" by the selected Golf Choir. The evening 

ended with more coffee and cake.

Meal times, especially dinners, were quite impressive. I have never been with 60 people 

without a "grumbler". You know, one person who complains about everything. Everyone 

enjoyed the food . Everyone helped clean up. At the end of the meals, the plates and cutlery 

were passed to the end of the table (we were six people at our table), then the glasses and 

finally the bowls and platters of leftover food were passed on, . Two of the staff employed at 

the high school collected everything on trolleys, and the place was clean and tidy 15 minutes 

later.

The menu for the week was typical Danish food. The chef introduced the menu each evening, 

everyone applauded and then waited for the bowls and platters to be placed on the tables. 

We served ourselves, and there was always sufficient food. On Monday we enjoyed Roast 

Chicken, Potatoes, Tossed Salad, Cucumber Salad, and Ice Cream. On Tuesday, we were 

served Fresh Tomato Soup, Hakkebøf with Mexican Sauce, Rice, Boiled Potatoes, Pickled 

Red Beets and Tossed Salad. On Wednesday it was Hamburgerryg (Gammon or Smoked 

Pork Loin), Pasta, Potatoes, Cauliflower, Peas, Carrots, Sauce and a Fruit Salad with Custard. 

Thursday we had a Spicy Pork Casserole, Pasta, Potatoes, Green Salad and Fresh Fruit. 

Friday was the big feast which began with a Cold Fish and Shrimp, Stuffed Rolled Turkey 

Breast, Oven-Browned Potatoes, Broccoli Salad, Ice Cream rolled in crushed macaroons 

and slivered almonds, topped with a raspberry sauce. Coffee, tea and cake was served later.

Do I feel like I now have assimilated the Danish culture? I have learned more about food, golf , 

sports high schools , the Danish language and about the people in Jutland, Denmark. I think 

assimilation occurs in stages. So, perhaps, I have passed another step in the process of 

adapting which is probably a life-long project for me.

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Article: Six Meals a Day and Morning Song

By Lydia L. Jensen

Recipes:

Chicken in Terragon Sauce

Potato-Vegetable Mix

Melon with Caramel

www.eclecticcooking.com/CookingRecipes.htm

http://www.eclecticcooking.com/whatnew.htm

http://eclecticcooking.community.everyone.net

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If you add a little vinegar to your water before you boil your eggs, they are easier

to peel.

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http://eclectic-healthy-cooking.subportal.com/health/

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If you yelled for 8 years, 7 months and 6 days, you would have produced

enough sound energy to heat up one cup of coffee. (Hardly seems worth it.)

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Article: 

Tips about Eggs

Recipes:

Brunches and Egg Specials

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Reader Comment

Our thanks to Carol Leib for her suggestions and expertise on Martinis:

Your recipe for a dry martini is disgusting. Equal parts of gin and vermouth IS NOT a 

dry martini It is an abomination.

If you are going to give recipes for martinis, you must define the type of gin and the type 

of vermouth. You stated an extra dry vermouth: this is good.

For a WET martini, use 1 part extra dry vermouth to 2 parts gin. The type of gin in not 

important, because this is not a good martini anyway.

For a DRY martini, use a splash of extra dry vermouth, swirl it around in the glass, spill it 

out, and fill the glass with a GOOD quality Gin (BOMBAY is my choice: it is the best, but 

Tanqueray and Beefeaters are acceptable)

For an EXTRA DRY martini, fill the glass with a chilled, excellent gin, and whisper 'vermouth' 

gently over the glass. This is the best.

Garnishes should also be discussed: some people like lemon peel. I find this dominates the 

delicate flavor of the gin, and I don't use it. Some people like cocktail onions. If used, the 

drink is called a 'Gibson", not a martini. The onions should be tiny pearl onions and should 

be rinsed before using them in the drink. Some people prefer the classic olive. This is my 

choice. HOWEVER, avoid the pimento-stuffed olives: they, too, dominate the flavor of the 

gin. My choice is a plain, pitted olive OR -- best choice -- an almond-stuffed olive. Again, 

the olives should be rinsed before being put into the gin.

The gin should be chilled by keeping the bottle in the refrigerator, served over ice (for those 

who like the drink slightly diluted), or quickly stirred with ice and then poured into those 

wonderful 1920s retro martini glasses.

Carole Leib

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Lemonade

5-6 lemons or 1-½ Cups (12 fl oz / 3 dl / 315 ml) lemon juice

7 quarts (7 liters) water

4-5 oz (¾ to 1 Cup / 125-150 g / 1-½ - 1-¾ dl) sugar

Bring 2 Cups of the water and sugar to a boil. When the sugar is dissolved, add the

Rest of the water and lemon juice. Add more sugar if desired. Serve cold or with ice

Cubes.

Summer Nights

Per glass

5-6 ice cubes

½ cup concentrated red fruit juice

¼ Cup Campari

1 slice of lemon

Place the ice cubes in the bottom of the glass. Pour the red fruit juice and Campari

Over the cubes. Garnish with a slice of lemon.

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