I have a anniversary coming up. I will soon be celebrating 50 years in Denmark. I will be writing about some of my experiences of living in Denmark and, of course, a typical traditional Danish recipe.
I’ve been writing this blog for 4½ years. I have always known that many people don’t know much about Denmark, they don’t even know where it is. Not even my parents knew where it was when I told them that I would be going to Denmark in few days. I remember the day I told my parents that I was going to Denmark.
“I am going to Denmark,” I announced a few days before I planned to leave. No reaction. My parents didn’t even look up from their newspapers.
“I said I am going to Denmark at the end of the month,” I repeated.
“That’s nice, dear,” Mother mumbled as if I had just said I was spending the weekend at the beach with some friends. Dad was hard of hearing, so I raised my voice and said it once again.
“I’ve got a job and everything. I am leaving for New York on Friday and will spend a few days there before leaving for Brussels,” I said nervously.
“Brussels, I thought you told me you are going to Denmark.” He must have heard something of what I said.
“First I must go to Brussels and then on to Copenhagen.”
Dad finally puts down the newspaper and looked over at me.
“Let me get this straight. I thought you said you were going to Denmark. Then you told me you are going to Brussels, and now you say that you are going to Copenhagen.” He laughed and shook his head as if I was crazy.
“Dad, Copenhagen is the capital of Denmark.”
“Wait a minute,” Dad, apparently confused said, “I thought Denmark is the capital of Sweden.”
“No, no, Denmark is one of the three countries in Scandinavian and Copenhagen is the capital of Denmark. I will be living and work in Copenhagen. Denmark shares only one border, and that is with Germany. You could sort of say it is on top of Europe.” I was eager to tell them all about my plans. “There’s Denmark, Sweden, and Norway. Denmark is the smallest of them; there are only five million people that live there (1968) now five million and a half (2018). I was sure that they would be upset with me for going off to a foreign country six thousand miles away for a whole year. But they didn’t seem to be.
“Denmark, Dad, you know Europe,” I was getting impatient with him. I am not sure they ever found out, even though they visited me two times in 40 years.
They both started reading their newspaper again and didn’t even ask me when I would be coming back. I didn’t come back, not to live and have now been living in Denmark soon 50 years.
Pork and Veal Patty with Stewed Peas and Carrots
1½ lb. (700 g) ground pork and veal
2 tbsp. breadcrumbs (panko)
1 tsp salt
1 tsp ground thyme
4 tbsp. flour
butter for frying
To make patties, mix meat with egg, breadcrumbs, salt, and thyme. Form mixture into 4 patties. Dredge patties in flour. Melt butter in a large frying pan and brown patties 1 minute on each side. Turn down heat and fry 10-12 minutes, frequently turning so they don’t get burned.
Stewed Peas and Carrots
6 carrots, diced
1½ cups milk
12 oz. freshly shelled peas
2 tbsp. butter
2 tbsp. flour
½ tsp. salt
fresh ground black pepper
1 tbsp. finely chopped parsley
To make peas and carrots, cook carrots and milk five minutes. Add peas. Stir soften butter and flour together and add to the peas and carrots, bring to a boil and add salt and pepper. Let cook 2 minutes. Add parsley.
To serve, take patties up and place them on four plates. Place 1 or 2 spoons of stewed peas and carrots.
Serve with boiled potatoes.
Suggested drink: beer