canal boats australia
Australia, blogging

The First time I Ate a Lolly

When was that?

I can’t recall the first time at all. Is that a sign of early dementia?

Early Memories of Lollies and School in Australia

I do recall buying a lolly, at four years. I was given a meagre amount of pocket money to buy lollies and firecrackers at the small old-style convenience shop next to my school.

I’d be considered a child at risk if I replicated that scenario, today. The frame of history makes that particular reflection socially acceptable. It is worth noting that the pocket money was also for the purposes of buying a slate pencil and eraser as that was of the utmost importance to my attending school. Such were the days.

It was the mid-1960s. We’d just moved interstate where I had already commenced school, as a pupil in level Prep. Perhaps my Mother didn’t want me to have me sitting around at home as we were, after all, living at my Grandmother’s house, temporarily.

Whatever the reasons, I was sent to school and placed in primary Year 1, as Queensland had no prep year at that time. I was still only four years old, and turning five soon. I had skipped a full year of school, which gave me the dubious honour of being the youngest child to ever attend that particular Primary School. Surprisingly, I coped.

But, I have digressed. Back to the lolly.

Lollies were often 2 for 1 cent when purchased individually from the corner stores.

My all-time favourite was an OSO lolly.  It was oval and orange, about 3 cm in length. A flavoured gelatin lolly, tasting of orange favouring and an abundance of sugar, of course. It had OSO in raised letters on one side. The memory of savouring this is strong, even after 55 years.

Osos would slowly dissolve in the mouth into a sticky gooey mass. In the process drip feeding sugar to the body. Sucking it slowly was ideal for soothing an inflamed throat. Better still was that sudden burst of energy, the short-lived sugar high that was OH So Good. Is that where the lolly’s name originated? Oh….SO….  And the word, ‘good,’ was dropped as it was too long to be stamped into that size lolly?

For years, I have searched for replica versions of that sweet, even internationally, thinking that perhaps vintage-style lolly shops might stock my childhood favourite. Alas, I never have found any at all. Osos have been relegated to history. Obsolete.

In a nod to the Oso, I snavel every orange-coloured snake out of Allen’s Snakes packet and eat them before they disappear- oh so good.  

Differing Names for Sweets

Lollies have different names depending on where you live – sweets in England, candy in America and a range of crazy names in Denmark. The generic Danish equivalent of the word lolly or candy is slik, but individually the Danes have lollies or slik with some quirky names. Names designed to appeal to kids’ quirky humour, translated into Danish of course. Imagine entering a shop and asking, as Danish children do, for a few ‘Dog Farts‘. Or hearing children in a playground discuss their favourites – “I absolutely love eating Pigeon droppings,” – this is the translation to English, of course.  

Danish Lollies

This reminds me of a story about children and Danish lollies.

Danish and possibly some Dutch lollies have a strong aniseed or sour flavour. I am not a fan, although the sour Danish lollies are fun, for a prank. Each year, my kind Danish friends and family would send bags of them to Australia, usually at Xmas, or Easter. It was a very kind gesture particularly as shipping became so expensive, in later years.

 My son was the only family member who could, or would eat, the sour lollies, but there were way too many, even for his sweet tooth. He’d take them to school in his lunchbox. At lunch break, he’d announce to his ten-year-old classmates that he had lollies to share.

He’d be mobbed in seconds.

Kids would form a pack around him like bees anxious to reach the hive. “Only take one,” my son would warn, holding out the lolly bag out for them to help themselves.

The greedy kids suffered the most, determined to scoff a good handful into their mouths at once. They seemed frightened of losing one or two, to a fellow schoolmate if they held back.

Seconds later, they’d realise their mistake and immediately stop chewing.

Turning a murky tangerine colour, their face would twist into a grimace. Gagging noises resembling a meat mincer that’s jammed while processing a piece of gristle, could be heard across the playground. With eyes watering, the boys would rush towards the water bubblers to wash away the foul-tasting lolly.

Strangely, only one or two kids, came back for seconds.

What was your first memory of eating a lolly, sweet or candy?

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Australia, blogging

What Did You Say? Favourite Idioms

Language is so dynamic. It’s constantly shifting. It changes from nuance to nuance depending on generation, culture, population, political correctness and slang.

I’ve known of immigrants – Greek-Australians – who on retirement from work in Australia, decide to reverse-migrate, back to the old country of Greece, to live out their declining years. To their surprise and utter disappointment, they find they can no longer understand the native dialect or “lingo,” in their beloved former home villages.

Language, like progress, is never static.

Today, I learnt that Aussie youth refer to the act of lying as “capping.” Urban dictionary confirmed this – so hey, it must be true enough?

Yesterday, I posted the following pic of fairy floss, which goes by the pseudonym of cotton candy elsewhere. I can’t think of it as cotton candy. There is nothing cotton-like about it. – But come to think of it, there’s not much that is fairy-like about it either.

pink cotton candy held by two fingers

Blogger Elmo writes discussed someone at the side of the road yakking – where I live that would not raise an eyebrow. Many Australians will ‘yak to someone at the side of the road on a regular basis. It means having a casual discussion or even ‘talking someone’s ear off’. It turns out yakking is quite a different experience in some parts of America/Canada.

The M.o.t.h used to laugh and think I was inventing phrases, when I’d remind him, ” I didn’t “hang an albatross around his neck,” – a mental image of the Ancient Mariner I recalled from a Samuel Taylor Coleridge Poem I’d been force-fed at high school.

The Venomous Bead recently educated me in the best of Scottish vernacular and a useful means of getting rid of unwanted callers by telling them in your best Scottish brogue to:

Bile yer heid“…(go away) adding:
Erse oot the windae“…..(you are mistaken)

Norwegians have some realistic idioms in their language. A pushy, overly ambitious person is said to have, “Pointed Elbows,” and when I think of certain people I have encountered in my career, not only were their elbows pointed, but they used them to great effect to push their way through! Those elbows dug in!

The Danes however, “take the cake,” – if you get that meaning? They use a range of vegetables to depict people, traits and situations which you may have seen posted here before.

Just look at these turns of phrase:

It is hilarious. Can you imagine reading this via a Danish-English translator:

That sour onion was too busy playing the King carrot to do the cabbage. We need someone to handle the peas and juggle that hot potato without stepping in the spinach.

I posted a sample of Aussie slang on this blog back in 2015. I wonder how much would be understood now:

Keep ya’ shirt on! You don’t want to get the raw prawn at the Barbie, this arvo. It’s a scorcher Straya Day, and every man and his dog will be heading to the beach, so it’s better to fill ya’ esky with a few tinnies, ditch the Reg Grundies and wear your budgie smugglers under ya’ boardies! Don’t forget your slip, slop, slap!  She’ll be right, mate! Fair Dinkum!
Translation: Hold your temper! It is not worth fighting about! You don’t want to end up in a compromising position at the outdoor meal prepared over a outdoor grill this afternoon. The weather is very sunny and extremely hot this Australia Day, and there will be a large group of people, of all kinds, visiting the beach. So it is wise to purchase an insulated portable picnic box, used for keeping food at a safe temperature, and fill it with ice and tins of cold beer, whilst dressing in the appropriate attire. That is: wearing ‘minimalist’ lycra swimming bathers underneath knee-length board-shorts, and leave the regular cotton underwear at home. Wear sunscreen, a hat and a thin cotton shirt to protect yourself from the harmful effects of the sun! This will be well accepted with the populace and everything will work out okay, without any harmful effects. You will have a fun time. That is the truth, friend!

Do you have an unusual idiom or turn of phrase, from a place or culture not your own that you like to use?

Is it easily understood?

soldiers at sunset
blogging

On Ukraine

A shopping centre was destroyed by a bomb yesterday.

One side says the shopping centre was empty and the detonatation was due to location of enemy weapons supplied by the western powers. The other side says says 1000 people were situated in the centre when the bomb hit.

And when asked about the veracity of the information provided, the Russian Ambassador stated that reports had been corroborated by bloggers!

Bloggers!

A testament to the importance of our independent narratives!

To those of us who have become disillusioned with writing and blogging – this is a reason to persevere!

Photo by Suzy Hazelwood on Pexels.com

Wisdom from an old Danish cousin:

Hvornår - og hvordan skal det ende?
I krig er der kun tabere!
Nogen taber endog livet,
men vi taber alle noget!

English Translation:

When - and how will it end ??
In war there are only losers!
Some lose their lives, 
but we are all losing something!

Will this remembrance plaque be the only kind of reminder of the lives that are lost and continue to be lost, in Ukraine?

Ripples of misery resonate in ever-increasing waves of grief 
and environmental destruction. 
The price is high. 
All for ego and greed, 
not just geopolitics.
vegetables food
blogging, Food

Potatoes and Desperately Danish

Do you think of the Irish famine or Germany when it comes to potatoes?

Continuing on discussing vernacular language and strange idioms, Google threw this up at me today:

I am Danish and might sometimes be a surt løg (a sour onion) read: a grumpy, critical person, although never as self-confessed as my blogger friend M-R, who is known to gå agurk, (go cucumbers) read: go bananas), more often than not, of late, at unsympathetic, collaboratively compromised Realtors or Landlords/Ladies who might træde i spinaten (step in the spinach) read: to say or do something stupid.

See how often kartoffel (potato) features in their slang idioms!

  • Follow one’s own potato
  • a lucky potato
  • a hot potato

and who would have imagined carrots could be akin to snobs! (To play the King Carrot!)

Danes and Potatoes

Potatoes make me think of Denmark. Danes have this thing for potatoes but the likeness of characteristics or emotions to vegetables is something unique perhaps?

For a cold potato salad with some artichoke hearts added, try this Recipe for Danish Potato Salad or KartoffelSalat

Although I don’t always have Coppa on hand, River Cottage’s Paul West’s Potato Gratin recipe is currently my preferred way to cook a warm potato accompaniment. Reproduced below.

It is simply delicious, and I am sure the Irish and the Germans would approve.

Photo by Ray Piedra on Pexels.com

Desiree Potatoes, Coppa and Rosemary Gratin

Paul West

Ingredients:

  • 150ml milk
  • 350ml cream
  • 4 sprigs rosemary, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 bay leaves
  • ½ onion, studded with 3 cloves
  • 600g ruby lou potatoes
  • 1 brown onion, peeled and thinly sliced
  • 200g Coppa, thinly sliced
  • 20g parmesan cheese, grated
  • 1 bunch oregano leaves, roughly chopped

Method:

Use two 800ml casserole dishes or one 1500ml casserole dish.·    

Preheat oven to 180C.

In a small saucepan, gently simmer the milk, cream, rosemary, garlic, bay leaves and onion with cloves for 15 minutes.

Grease the bottom of the casserole dishes with butter.

Slice the potatoes thinly with their skins on and arrange a single layer of potatoes over the bottom of the dish.  Alternate with a layer of onions. Continue with each layer in both of the casserole dishes until you have used up all of the potato and onion, or until you have 1 cm left at the top of the dish.

Strain the milk mixture and season.  Pour over the potatoes and cover with foil. Bake for 1 hour, covered.

When the potatoes have cooked through, remove the gratin from the oven and take off the foil.

Lay the coppa slices on top of the gratin. Sprinkle the grated parmesan and oregano leaves over the top and place back into the oven, uncovered for 10 minutes or until the coppa is crisp.

Remove from the oven and allow to sit for 10 minutes before serving.

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Potato ‘Patarto’ – Danish Salad

A dear friend turned the grand age of 80 this week and, for her party, asked the guests not to bring gifts, but instead bring some food. She politely suggested I bring some Potato Salad.

Sounds simple enough in principle, but not in practice.

Ordinarily, throwing together a potato salad would be child’s play, but this was a party of primarily Danish and Scandi folk. And Danish folk are very particular about their Kartoffelsalat – Potato Salad.

The pressure was on.

Some years ago, while still a novice to Danish cooking, I once made Ris a la mande for an event that some of these folk attended and overheard some of them stating the’ Rice’ dish was a little ‘different,’ from how it traditionally tastes. On hearing this, I was somewhat crushed but rationalized that I just needed more practice at traditional cooking methods.

Danish- Australian Potato Salad

I make potato salad with red-skinned potatoes, (I don’t skin them), add chopped hard-boiled eggs, artichoke hearts, and pickled cucumbers thus making the dish into a rounded meal. My friend, however, does not want that for her birthday party contribution. And when you have little time left on this earth, you get to choose!

My friend wants the dish made with potatoes only, dressed with sour cream/mayonnaise mix and maybe a little mustard. That seems a tad boring, I think. Nevertheless, I make it more or less with the ingredients listed below, but sprinkling the warm potatoes with a little Paul Newmans’ vinaigrette salad dressing and adding some Dijonaise to the dressing mix, (after the cooked potatoes had cooled down).

Kold Kartoffelsalat – Danish Potato Salad

Ingredients:
650 g (1.5 lb) small potatoes with peel
2 dl (1 cup) creme fraiche/sour cream
2 dl (1 cup) soured/acidified milk (or Greek yogurt)
bunch of chives (about 1 dl/1/2 cup), finely chopped
1 red onion, finely chopped
salt

Potato Salad – the Danish Way from nordicfoodliving.com

As I was making up the final presentation and remembering the whispers about the Rice dish, I had a mild panic that I hadn’t followed the Danish traditional method of cooking the potatoes in their jackets and skinning them afterwards and I’d be admonished or, at least, I would be disappointing the birthday girl.

Would the Danes detect a change in the flavour?

This time, if they did taste anything different, nothing was said, and there was not an artichoke nor pickle in sight.

One man’s potato is not another man’s ‘potarto,‘ I guess.

How do you make potato salad or Kald Kartoffelsalat?

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Cakes, Danmark, Food

Danish Spice Cake for Christmas in July

The Concept of Danish Hygge

The Danish word Hygge cannot be translated to one word in English, but my description would be,’ a cosy and contented feeling of wellbeing one gets when spending quiet time indoors with family and friends.

Tea and cake or a nice glass of wine in the evenings, may help to promote hygge. When I think of hygge, I think of a wood fire, sitting with my family and my dogs, perhaps a cup of Royal Ritz Loose-leaf Tea from the Tea Centre or perhaps a glass of Shiraz/Port in the evening.

It might be summer in the North, but here in Australia, we welcome winter and that cosy feeling inside our homes that adds a touch of Danish ‘Hygge,’ with a Danish Spice cake reminiscent of warm drinks by a fire, and a relaxed atmosphere.

teapot with teacups and candle

A Spice cake might also be a great compliment if you are planning a Christmas in July. Including cloves, cardamon and cinnamon, this recipe is packed full of antioxidants and anti-inflammatory properties, giving the immune system a mild boost.

A growing trend in Australia, a Christmas in July event, capitalises on the mild winters and is the perfect excuse to indulge in hearty Christmas dishes, Puddings and Mulled Wine. Foods that are harder to digest when the mercury passes 30 degress Celsius around December.

Bundt Cake Danish spice cake recipe

Spice Cake Recipe

Ingredients:

  • 1/2 litre or 2 American cups Plain flour
  • 3.5 deciliters or 1.5 cups Sugar
  • 1 teaspoon each of ground Cloves and Cardamon
  • 3 teaspoons ground Cinnamon
  • I/2 tablespoon Baking soda
  • 1 Egg
  • 350 ml or 1.5 cups of Kefir/cultured milk/yoghurt/sourcream
  • 2 dessertspoons of Lingonberry or Cranberry jam
  • 75 g or 2.5 oz Butter

Method:

  1. Pre-heat oven to 200 degrees Celcius [180 degrees fan forced], or 390 Fahrenheit [360 fan forced].
  2. Mix kefir and jam well in a bowl, electric whisk is always preferable.
  3. Melt the butter, let cool a tiny bit.
  4. Add melted butter and egg to the kefir and jam mix, mixing gently.
  5. Mix together the dry ingredients and add to the wet ingredients until combined.
  6. Pour cake mix into a greased Bundt tin or cake tin of your choice.
  7. Bake for around 30-40 minutes. [Precise baking time will depend on the size of your dish, and on your oven. You know your oven best!]

Tips for measurement conversions: 

American

1 cup = 8 fl oz = 2.4 dl = 24 cl = 240 ml

British

1 cup = 10 fl oz = 2.8 dl = 280 ml

Australian

dl – 1 deciliter = 6 (scant) tablespoons

Two more Spice cake recipes containing immuno-boosting cinnamon, cloves and cardamon can be found on this post at The Home by the Sea.

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Community

Tantalizing Tuesdays – Danish Spice Cake

I apologize in advance if you resent, dislike or even hate my post, due to the addictive properties of this recipe. As if the aroma of gingery,’Christmas’ spices wasn’t enough to entice you to cook it on a regular basis, your taste buds will be screaming out for just another slice! Read on and you’ll discover this cake recipe is not all bad, indeed it has many health benefits, derived mainly from the spices it contains. Amazingly, it is a cake that can actually help with weight control, and a variety of digestive ailments. Using a pro biotic yoghurt, instead of buttermilk, magnifies the benefits of a slice or two of Danish Spice Cake.

danish cake

Fast Facts about Spices:

Cinnamon is a source of calcium, iron, vitamins, fiber, and can assist with  a variety of digestive ailments such as gas and bloating and has a mild anti-inflammatory effect. Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease. [Source:http://cinnamonnutrition.com/index.html%5D ]

Then there is Cardamon, and its various health benefits – gastrointestinal protection, cholesterol control, relief from cardiovascular issues, and the improvement of blood circulation in the body. It is useful for curing dental diseases and urinary tract infections such as cystitis, nephritis, and gonorrhea. Cardamom possesses aphrodisiac properties and is also used as a cure for impotency, erectile dysfunction, and premature ejaculation. [Source and read more here]

Enough of the fast facts: What are waiting for: bring it on!

Danish Spice Cake

Ingredients:

2 dl Dark Brown sugar

0.5 dl White sugardanish cake

4.5 dl Flour

1 tsp Baking soda

1 tsp baking powder

2 tsp Ground  Cardamom

2 tsp Cinnamom

2 tsp Ginger

2 tsp Clove

1 tsp Mixed Spice

1 tsp Ground Nutmeg

2 tblspn  Cocoa Powder

Pinch salt

2ooml Buttermilk or Vanilla Yoghurt

2 Eggs

1ooml melted Copha/Coconut oil/Vegetable oil

 Method:

Mix all the dry ingredients with a wooden spoon. Ensure melted copha and buttermilk is at  room temperature and add to the dry ingredients.

Mix well, but not too much.  If the copha solidifies, place the bowl over a hot water bath and gently fold until even.

Pour into greased cake tin, I used a ‘kugelhof’ mould

Bake in oven 175° celsius (350°F) for about 40 minutes.

Cool 10 mins  before turning out.

For extra decadence (entirely optional): Drizzle melted butter over the top and sprinkle liberally with cinnamon sugar/dusting sugar.

Tantalizing Tuesdays

Tips for measure conversions: 

American

1 cup = 8 fl oz = 2.4 dl = 24 cl = 240 ml

British

1 cup = 10 fl oz = 2.8 dl = 280 ml

Australian

dl 

1 deciliter = 6 (scant) tablespoons

There are many good reasons to indulge in a cake like this: It doesn’t require heavy lashings of icing, and the less sugar we eat, the better for us, right?  (there is plenty of sugar in the cake itself, so why add more?) And while we are eating it, think of all the good things the spices are doing for our bodies! That is really something to ponder about.

History & Traditions

Proverbs and Sayings from Around the World – the internet and the bear

Each Thursday, I post a Proverb or Saying and a Quote that I find thought-provoking. 

Sønder Felding

Internettet er spild af tid, og det er præcis det som gør internettet så fantastisk.

The web is a waste of time, and that is the reason why the web is so fantastic.

Danish saying

A bear that dances in your neighbour’s house might soon dance in yours.

– Macedonian Proverb

I find profound wisdom in proverbs, sayings and quotes and marvel at the way they can be so succinct in communicating messages to the reader. Mostly anonymous, they come to us from past generations and across cultures, and speak of the experiences of lives lived and lessons learned. Quotes like proverbs, can make us think more deeply about something.

I hope you will too.

Something to Ponder About.