You too Can Cook Like a Dane

Elder and Sister Parker pulled out this morning with their car loaded down....full of luggage.  It is not that they had so many suitcases....but that the car is small.  Most cars around here are pretty small.  All of the mission autos are dark blue Opals.  They had roughly 4 hours to the area where they will serve. 

We enjoyed getting to know them, and we look forward to hearing great things from them.

This afternoon, we watched a bunch of you tube videos about making frikadeller....a very Danish dish.  They are small types of meatballs and they are quite tasty.  We are trying to plan something to serve at our first institute night on September 4.  There could possibly be a lot of people there, since many have been invited.  If we get a good turnout that night, we could have somewhere around 50 YSAs or more, plus special people from our stake and center neighborhood.

Frikadeller are not too expensive and not too difficult (famous last words).  They are made from ingredients similar to meatloaf and just like that popular American dish in that everyone likes their mother's best.  So there are dozens of variations out there to be had.

On Youtube, I watched two Danish women demonstrate how to make them.  They were speaking English with a delightful accent.  I watched a Danish chef show us how to make them speaking rapidly in Danish.  

Finally we went shopping for ingredients and (be still my beating heart) an electric skillet.  This is a nice large one - 16 inches in diameter.  Compared to everything else here, the price wasn't bad, and this little pan will get plenty of use.  

I am now the proud possessor and user of a red crockpot, an electric griddle and an electric skillet.  I'm telling you, these help more than you know!  The crockpot has already been worth its weight in gold and the griddle is wonderful for quesadillas and sandwiches, pancakes and pitas (I don't make pitas, but didn't that sound nice?)

You see the results below of our foray into Danish cooking.

We will serve them with potatoes and gravy and red cabbage.  I think it should be a good dinner.  But I need to talk to a Dane to find out if they look and taste alright.  

On the other hand, I could call them Madagascar Minniature Meatloaves.  That would relieve some of the burden of trying to cook a wonderful national dish and getting it right.

I'll let you know.