Clustered
around the head of the 68-mile-long Oslofjord, Oslo is probably the most
spacious city in the world. Its 175-square-mile metropolitan area
consists of over 75 percent forests and five percent water. Its fine
deep harbor, Pipervika, stretches into the heart of the city and from it
leave ferries to Denmark and Germany.
This
is a traditional Danish dish that merchant sailors love to make when
they come off night watch and want a quick and easy hot meal. It's
simple, good, and great re-cycling leftover meat.
Makes: 4 servings
Preparation time: 30 minutes
(15 min prep,
15
min cooking)
Needed:
3 ounces butter
2 medium onions, chopped
1˝ lbs cooked cold potatoes, diced
1 lb cooked leftover meat
salt
pepper
4 soft-boiled or fried eggs (optional)
Melt the 1/2 the butter
in a skillet, sauté the onions until golden, remove from pan and keep
warm Put the remaining butter in the skillet and sauté the potato until
they are turning brown Add meat and cook for 2-3 minutes. Add the onions
and cook until all is heated through. Traditionally, sailors put an egg
that's still soft centered--either soft-boiled or fried--on top, but
that's not necessary.
Every year about 95 000 people die in
Sweden and, according to the law, everyone must be buried. There must be
room for everyone in the cemeteries, therefore the future needs of space
have to be predicted. Because of this funerals must be part of the
planning process.
In
the early Middle Ages, driven by famine at home and the promise of
wealth to be had in other lands, the Vikings set out from Scandinavia to
conquer parts of England, Ireland, France, Russia, and even Turkey.
Bolstered by their successes, the Vikings pushed westward, eventually
crossing the North Atlantic and founding settlements in Iceland,
Greenland, and Newfoundland in Canada. Read
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