Recipe: Arme Riddere

A Norwegian version of French toast, Arme Riddere is a wonderful way to warm yourself up on a chilly, wintry morning.



5 mins


15 mins


20 mins


Serves: 4



2 eggs, lightly beaten

2 tsp. vanilla sugar (alternative substitute: 1 teaspoon vanilla extract and

1 tsp. ground cinnamon

a pinch of salt

125 ml (1/2 cup) milk

8 slices of brioche or challah bread, sliced thick (stale works well)

butter for frying



In a shallow baking dish, combine the eggs, vanilla extract, cinnamon, salt and milk. Set aside.

Bring a skillet to medium high heat and while it is warming up, lay a slice of bread into the egg mixture. Evenly coat the bread slice, then turn it over and coat the other side.

Once the skillet has been brought to temperature, add a pat of butter to the pan allow it to melt, then cook the bread slice until browned on both sides. You will need to turn the bread over halfway through cooking, or after 3-4 minutes. Repeat until all bread slices have been cooked, adding more butter to the skillet as necessary to keep the bread from sticking.

Top your arme riddere with butter, maple syrup, fresh fruit, powdered sugar or your favorite topping.



This recipe serves four and can be doubled.


Author: Whitney Love at

Norway may risk losing an entire generation of young musicians

An article written by three young musicians on behalf of their generation has received broad support—they warn that Norway risks losing an entire generation of musicians.

Behind the VG article are Elias Tafjord (23), Daniela Reyes Holmsen (22) and Georg Minos (23), who state:

“We are not particularly interested in writing articles, but what else should we do when we have no money in the bank, and no idea when this is going to change?”

They quote the denial they received from NAV [the Norwegian Labor and Welfare Administration], which states: “You have no baseline income from which to receive benefits for the self-employed,” and point out that they have used all their efforts to complete music studies, establish themselves in the music industry and have worked around the clock. In the article, they explain that to establish oneself in the music industry you have to start at the bottom of the ladder with very little income.

“Now when we apply for benefits, it’s too bad that last year’s income does not reflect the extensive working year we’ve had, the three of them point out, who have attended cultural school, played in bands, attended arts programs and received Frifond [welfare] funds.

“Norway has a proud tradition of world-class musicians, and Norwegian music has increasingly become an export commodity. We have achieved this because we have built up talents and given them the opportunity to grow.

Tafjord, Reyes Holmsen and Minos finish the article by pointing out that they are not only young and hopeful talents, but are among those who will carry Norway’s cultural and musical heritage forward.

“We also need to be able to call Norway a cultural nation in the coming decades,” they round out the article – which is signed by over 350 other Norwegian musicians, ranging from established names such as Sondre Lerche, Bugge Wesseltoft and Susanna Wallumrød to younger musicians.


A New Nordic Country?

What country speaks a language that is somewhat similar to Finnish? This land of over 2,222 islands has a long history of being conquered and ruled by Denmark and Sweden, and was celebrated in the Old Norse Icelandic sagas as Esthland, home of fierce Viking warriors. Many Viking treasures are still being discovered across its countryside.

This country is Estonia, jutting out into the Baltic Sea, just 50 miles south across the water from Finland. Despite its cultural and historic commonalities with the Nordic countries, it is currently considered a Baltic State, along with Latvia, with whom it shares a border, and Lithuania. When the Nordic Council was formed in 1952, Estonia was occupied by the Soviet Union, and was not able to participate.

Though only a little over 50% of Estonians identify as Nordic today, perhaps someday it be welcomed into the family by Iceland, Norway, Sweden, Denmark and Finland, and we can add its blue, black and white flag to our collection.

New Law Brings a Touch of Reality to Social Media

Earlier this year, Norwegian lawmakers passed the Retouched Photo Law requiring influencers and celebrities to use a symbol indicating if their images have been photoshopped. The idea is to promote honesty in body image and beauty standards, so young viewers retain a sense of what is realistic.

According to the new requirement, social media mavens must include this symbol whenever body shape, size or skin have been altered from reality. This only applies to paid posts. The government hopes this will reduce kroppspress (body pressure) and stave off anxiety and eating disorders.

One influencer, Madeleine Pederson of Moss, told Radio 1 Newsbeat that she’d previously struggled with body insecurity because of Instagram. She no longer feels like she has to modify her appearance to her audience of 90k followers.

Pederson thinks influencers will edit their photos less now, as they won’t want to admit to photoshopping.

The law stops short of banning photo retouching altogether. Some say that disclosure isn’t enough to combat the massive number of images that youth encounter each day.

12-Year-Old Boy Finds Ring From Roman Times in His Search for Grandpa’s Lost Wedding Ring

Tomas Vang, a resident of Inderøy Municipality in Trøndelag, lost his wedding ring this past winter. In hopes of reuniting the ring with its owner, Magnus—Vang’s grandson—had been searching for it all summer. Magnus used his metal detector and when it started beeping he thought he had found his grandfather’s ring. To his surprise, he had found another ring—a much older one.

In fact, the ring that Magnus discovered was about 1,500 years old. Magnus and his grandpa contacted authorities who then involved archaeologists. The archaeologists were thrilled to hear about the ring and they believe it may date to late Roman times.

To understand more about the ring, it is being sent to the NTNU Science Museum in Trondheim where it will be cleaned and cataloged. Grandpa Tomas was understandably both happy and disappointed with the ring pursuit, stating, “I would have liked to have found my own, but I’m glad we found this one.”

Norwegian Language Classes at Kringen

Norwegian Language classes at Sons of Norway Kringen Lodge #25 have begun the Fall 2021 series. The classes are being held on Monday evenings from October 4 to November 22. The Norwegian teachers are pleased that even with the ongoing Covid-19 Pandemic there are about 35 students wanting to continue (or begin) their learning.

Classes are being designed to keep participants as healthy as can be. Everyone is required to be vaccinated and to wear a mask. Classes are as few as 3 students and as many as 9 students, so the participants can distance themselves for added safety in rooms that are adequate to do that. The usual ‘coffee time’ is not being held this fall. The hope is that the classes will be able to complete the schedule this fall, and not only this but that the classes next March and April will be able to go on as scheduled, too.

The Norwegian teachers want to share with you what attracted them to learn and teach Norwegian. This month Trygve Olson shares how he has benefited from the study of Norwegian. Trygve is teaching our fifth class. They are finishing NORSK, NORDMENN OG NORGE – ‘Norwegian, Norwegians and Norway.’ This course in basic Norwegian has served us well. It is an excellent course but was published in 1981, so, being 40 years old, it is quite dated now. Our thanks to Trygve for giving his time and energy to help others learn Norwegian.

Trygve writes:
“The most obvious reason I decided to enroll in Norwegian language classes was to learn the language and culture of my ancestors. While much of that learning came from my instructors, I also learned from other students. Such things as sharing old country traditions as 2nd, 3rd or 4th generation Norwegian-Americans and most importantly their knowledge of genealogical research was most helpful.”

Vesterheim Gold Medalist to Teach Rosemåling Class at Kringen

Lois Mueller, a Vesterheim Gold Medalist, will be offering a Rosemåling Class on October 25, 26, and 27, 2021.

The project is a candle tree to be taught at the Kringen Sons of Norway Lodge, 722 2nd Ave. N. Fargo. The cost of the three-day class will be $110 with a $22 fee per tree. This includes handouts,
design, and paint. Oils and Acrylics will be available.

To register send name, address, registration fee, and email address to Nordic Designs, 1225 W. Main St. Platteville, WI 53818.

Recipe: Spice-Crusted Salmon with Aquavit Sour Cream

The spices that are used in this salmon dish may lead you to think that this is a Middle Eastern recipe. All the spices, however, are also ingredients in the traditional Scandinavian aquavit – the potato-based liquor. Serves 2.

1 pound (½ kg) salmon fillet, skin on, any pin bones removed
2 tsp. coriander seeds, crushed
2 tsp. cumin seeds
2 tsp. dill seeds
2 tsp. fennel seeds
1 tsp. salt
¼ cup (½ dl) fresh lemon juice
¼ cup (½ dl) sour cream
1 Tbsp. aquavit
1 tsp. caraway seeds
1 Tbsp. finely chopped fresh chervil
2 tsp. white wine vinegar, or to taste

Preheat the oven to 350°F / 175°C

Rinse the fish under cold running water. Pat dry with paper towels. In a small skillet, toast the coriander, cumin, dill, and fennel seeds over medium heat for about 2 minutes, until they start to release their fragrance. Transfer to a small bowl, add the salt, and mix well. Rub the fish with the spice mixture and place in a baking dish. Sprinkle with 1 tablespoon of the lemon juice. Cover and let marinate in the refrigerator for 1 to 2 hours. To prepare the aquavit sour cream, in a small bowl, mix together the sour cream, aquavit, caraway seeds, and chervil. Add vinegar to taste. Cover and refrigerate.

Place the baking dish with the fish on the middle oven rack and bake for 12 to 15 minutes, until the fish flakes nicely with a fork. Serve the fish topped with the sour cream and accompanied by the fennel.

Note: If you cannot find aquavit, season the sour cream with 1/4 teaspoon ground fennel seeds, 1/4 teaspoon ground dill seeds, 1/4 teaspoon ground cumin seeds, 1 teaspoon sugar, and 1 tablespoon brandy.

Recipe from Andreas Viestad, NEW SCANDINAVIAN COOKING

In Taiwan, people are changing their names to get free sushi

After a sudden surge, Taiwanese authorities are asking people to stop changing their names. “Salmon” has quickly become a popular name for many young Taiwanese due to a limited-time offer from a popular chain of sushi restaurants.

The restaurant chain Sushiro has promised that people can get free sushi if they have the Chinese characters for salmon in their name—Gui Yu. The offer is good for that person and up to five others in their party. The result of this promotion is that many Taiwanese citizens have changed their names to include Gui Yu. In recent days, around 150 mostly young people have turned up to change their name.

Sushiro is a sushi restaurant chain in Japan. [Photo by Tokumeigakarinoaoshima]

“I just changed my name earlier today. Now my name is “Bao Cheng Gui Yu. We have already eaten over 7,000 Taiwanese dollars’ worth,” a student told a local TV channel. That sum is around 2,000 kroner [US$225]. Bao Cheng Gui Yu can be translated as “explosive, beautiful salmon.”

Several others have chosen various different combinations of names containing “salmon”. Examples can be translated to mean  “salmon prince,” “meteor salmon king” and “salmon fried rice.” “I have changed my first name to ‘Salmon.’ Two of my friends did so, too. We’ll just change our names back afterward,” said a woman to the TV channel SET TV.

Not everyone is amused with the name changes. The authorities are asking people to stop.

“This type of name change is a waste of time. It also creates an unnecessary amount of paperwork,” Chen Tsung-yen, Deputy Minister of the Interior said Thursday. “I hope people can be more rational.”

Norway Sets Higher Education Records in 2020

In 2020, Norwegian universities and colleges experienced a record year in the number of students. In fact, over 51% of bachelor students completed their studies in 2020, making it the first time more than half finished their studies without any delay.

The number of students that graduated from Norwegian universities rose by about 2,400 people from 2019 to 2020. Additionally, the number of applicants increased 4% from 2019 to 2020.

Interestingly enough, some of this growth has been attributed to the coronavirus situation. In an interview this year, Minister of Research and Higher Education Henrik Asheim (H) stated “Experience from previous crises shows that more people want to get an education when times are bad. We saw that last year [2020], and we see that again this year. For the knowledge nation Norway, this is good news because we need more wise minds in all sectors.” 2021 is following the positive increase from 2020 and may see even higher growth.