Dannebrog (the Danish Flag)

Dannebrog (the Danish Flag)

The Dannebrog (literally translated: Danish cloth) has a long tradition and an exciting history, celebrating its 800th anniversary in 2019, it’s one of the oldest flags in the world!

The story of how and where the Danish people have received the flag:

It was on June 15, 1219. King Waldemar II fought in the Battle of Lyndanisse – now Tallinn – against the heathen Estonians. When the fight was almost lost, the sky opened and a huge flag (a really huge flag) fell on the ground and destroyed the Estonians. The Danish people have received their well-known red and white flag in this way and no other way.

Today the flag is shown everywhere: at birthdays, at funerals, when picking up loved ones from the airport, for school enrollment, at weddings, for divorce – actually there is no opportunity where you cannot use the Danish flag. Many Danes seethe flag as a garland or simply a beautiful ornament.

But of course, there are a few rules:

  • the flag may not touch the ground when hoisting
  • a worn flag should be replaced immediately.
  • You cannot hoist any other flag besides the flags of the Nordic countries, the EU and the UN next to the Danish flag.

There is also a 64-page guide to the use of the flags in Denmark – the Danes love their flag.

Sources:

https://en.wikipedia.org/wiki/Flag_of_Denmark

https://www.visitdenmark.com/denmark/danish-flag

Sankt Hans Aften

Sankt Hans Aften

In Denmark, the celebration of the summer solstice is called Sankt Hans Aften (“St. John’s Eve”). It was an official holiday until 1770, and in accordance with the Danish tradition of celebrating a holiday on the evening before the actual day, it takes place on the evening of June 23.

It has been celebrated since the times of the Vikings by visiting healing water wells and making a large bonfire to ward away evil spirits. Today the water well tradition is gone. Bonfires on the beach, speeches, picnics and songs are traditional. In the 1920s, a tradition of putting a witch made of straw and cloth on the bonfire emerged as a remembrance of the church’s witch burnings from 1540 to 1693. This burning sends the “witch” away to Bloksbjerg, the mountain Brocken in the Harz region of Germany where the great witch gathering was thought to be held on this day.

Sankt Hans Aften is celebrated by a camp-out on the Saturday closest to the summer solstice (Midsummer) and is a family event. Our traditions involve a horseshoe tournament, kids’ games and sammenkomst (potluck lunch).

At dusk, a huge bonfire is lit, songs are sung, snøbrod is baked on a stick and the crowd cheers when the flames get high enough to consume the witch.

Sounds a bit scary, but it’s really a lot of fun for all! Join us!!

Viking Campout 2018

Viking Campout 2018

This year’s Annual Dania Campout was at Entwistle RV Campground just west of Edmonton. The weather and venue were both superb. Thank you to everyone that made this such a fun event!

  • Villy Christensen: For organizing and directing the horseshoe tournament
  • Frederikke Hultberg & Sammi Woller for providing the snobrød
  • The Skov Family, Board members and campers for the great potluck lunch, witch burning, camping games and activities
  • Pastor Lasse for the wonderful and interesting Sunday service
  • Sandra & John McNab for being such wonderful hosts

We look forward to seeing everyone again next year for another great time!

 

 

Marinated Herring—Marinerede Sild

Marinated Herring—Marinerede Sild

Recipe Link  

A recipe from Alletider’s cookbook

Ingredients:

4 big Herring Marinade: 4 dl. vinegar 270 g. Sugar 3 dl. water 2 bay leaves 5 whole black peppercorns 5 Allspice Garnish: onion dill tomato  

Directions:

  • Clean and fillet the herrings. Let them drain about 4 hours.
  • Boil vinegar, sugar, water and spices together for a couple of minutes and let it cool.
  • Let the sild (herring) fillets drip well, lay them flat and let them marinate at least 6 hours.
Curried Herring—Karrysild

Curried Herring—Karrysild

Recipe Link  

A recipe from Alletider’s cookbook

 

Ingredients:

500 g. marinated herring fillets 4 hard-boiled eggs 4 shallots Curry Sauce: 200 g. Mayonnaise 1 DL. cream 2 tsp. curry turmeric to taste little lemon juice salt pepper  

Directions:

  • Stir the cream with mayonnaise and add the turmeric to the desired colour.
  • Drain the fillets, cut into small pieces and put into the sauce together with the chopped eggs and onion and chill for at least an hour.
  • Decorate with egg and tomato.