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Denmark vs. Sweden

Sigart — Mon, 04 Jul 2011 18:00:37 GMT

So, prompted by Hetalia fandom (I hate the franchise, the fandom rocks) and Scandinaia against the World ( satvcomic.com ) I looked up the war history of Denmark to ascertain that Denmark and Sweden really does have a history as the most wars fought between two countries in the world and... Ha... so amusing XD

Since I'm not seriously checking this out, I just looked it up on wikipedia and... well... it's really interesting read. ...Aka a long list of [year] "war breaks out with Sweden", [year] "Denmark invades Sweden" [year] "Uprising in Sweden against Danish rule" [year] "War breaks out with Sweden" [year] "War braks out with Sweden, when.." .... Etc.

It's amusing read.

I counted 9 actual wars and 3 or 4 uprisings of Swedes contesting Danish rule.

[/history lesson]

Best. Strip. Ever.

Sigart — Tue, 28 Jun 2011 19:14:52 GMT

From Scandinavia and the world, which I only found recently (see my last blog).

http://satwcomic.com/tea-party-crasher

I don't know about you guys, but I think she's got a stereotypical male Dane down pat. Also, Netherlands <3

ETA: http://satwcomic.com/ungodly-surprise

Same concept except including Denmark's (apparently religious) colony <3

Scandinavia and the World

Sigart — Mon, 27 Jun 2011 23:39:57 GMT

So, I just suffered through two days of no internet ;_; That really blew. Like, majorly. Especially because Rag is in Copenhagen so I couldn't call her up and I somehow kept expecting the problem to be solved in the next ten minutes XD

But a few hours into today, I finally decided that it was indeed not going to fix itself, so I went home to hardfish, who introduced me to this wonderful, wonderful webcomic, called "Scandinavia and the World". It's like Hetalia, except, you know, actually awesome. Also, actually written by a European so she's actually got the European stereotypes down pat. And since I'm sure you will be wondering, yes, she got the Danish guy down pat. Well, she ought to, snce she' Danish herself.

Seriously. Check it out.

Also, this is awesome

Spoiler

Anniversary :O

Sigart — Tue, 21 Jun 2011 13:56:08 GMT

I had TOTALLY forgotten (which I did last year and the year before that as well, but yesterday was my three year anniversary on AC.

Not counting miscellaneous hiatus's and such :p

Yay, congratulations to me!!!

...Wow, this is really bordering on blog spam XDD

Pad's favourite loli sites

Sigart — Tue, 21 Jun 2011 00:28:55 GMT

This is an experiment. Ho many views can this interesting title bring? :rolleyes:

Sorry to those who actually were expecting loli. I apologize from the deepest recesses of my heart.

...Here, have some random facts.

Food Blog #7 - Dinner recipe, pesto-cream pasta

Sigart — Mon, 20 Jun 2011 16:59:56 GMT

Made this yesterday and while it migh be considered a bit time consuming, I think this is a really easy way to make something very delicious.

Now, this is a rather lose kind of recipe, so I can't say exactly how much you need for ingredients.. I'm pretty much going on feeling when I make this, but I'll try to give estimates for the novices.

You need (for what I made yesterday):
- pasta (Uh... 200 g dry weight? :eek: )
- � l cooking cream or coffee creamer (or if you're more health conscious or has trouble with your weight, you can use milk, even. Just not skimmed milk, at least use full-fat milk for this)
- one can/glass of store-bought green pesto
- Two chicken breasts
- 100g bacon cut in small pieces
- � pointed cabbage (they're in season. At least in Denmark)
- 3 big carrots
- 1 squash
- 2 onions
- garlic (I personally used half of an entire garlic cluster, but... I really like garlic :p )
- salt and pepper
- oil for frying

Boil the pasta in a big (really, need to be very big) casserole to a point that it's not entirely ready (if the pack says 10 minutes, give it 7-8 minutes) and remove the water.

Fry the bacon in a frying pan, it shouldn't yet be crisp when you're done, and put it in with the pasta.

Chop onions and garlic and fry them in the pan at a high temperature until the onions are opaque. Constant stirring is a must or they'll burn. Pour them into the casserole with the pasta.

Peel and chop carrots and fry in the pan (use oil of necessary) at high temperature until they're only just tender (if you chop them about 3 mm thick, this'll take around 10 minutes). Constant stirring is a must or they'll burn.

Remove the two outer-most leaves from the cabbage (if you started with a whole one) and chop the half you're gonna use crudely (wrap the rest in air-tight something and put it in the fridge for some other day unless you want to use all of it for the food), rinse under cold water and pour it into the frying pan. Rinse the squash and chop it in cubes and pour it into the frying pan with the cabbage. Fry at high temperature while constantly stirring for 3-4 minutes at most and pour it into the casserole.

Chop the chicken breasts into thin bite sized pieces, salt and pepper them and fry in the pan. Start at high temperature and when they've gained some colour, turn the temperature down to middle-low and give them another 3 minutes on each side. At most! (also depending on how thin you sliced it) The chicken should only just be done when you pour it into he casserole as well.

Pour cream and pesto into the casserole, turn on the heat to middle-low and mix it all well. Let the dish simmer under a close-fitting lid for 5-6 minutes (do the washing up in the mean-time :rolleyes:).

This should feed 3-4 people (or two, if you eat like cartoon characters XD) The overall ratio of meat-pasta-vegetables should be 1-1-2 or even �-1-2, depending on how health conscious you are and stuff.

Take note that the only constant in this dish is the pasta, the cream and the pesto. Aside from that, you can pretty much pour anything in. Beef, pork, bell peppers, broccoli, egg plant... I can't think of any vegetables you can't use. Though if you choose tomatoes, maybe you should go with red pesto instead of green. And potatoes, being starchy like pasta, would destroy the balance, but would probably still taste good. And as long as the meat is without bones, everything works as well. I've tried this with both pork and turkey. Fish would probably fall apart but, hey, would still taste good. Most likely. I don't think I've tried it, though, so don't sue me if you try and it doesn't work XD

Oh, another thing! Since pointed cabbage is in season in Denmark, that means the cabbage I used was unusually big. It was like... 25 cm in diametre. Not in-season pointed cabbage is smaller, and you'd probably end up needing all of it.

I give all credit for this recipe to Ragnarok, who showed it to me first. Ragnarok uses fresh pasta for this, but I didn't have any (and didn't want to buy it). If you use fresh pasta (which needs only 2-3 minutes of boiling) you should probably boil it for just 1-1� minute, but the cream sauce doesn't boil so well, so the dish still needs those 5 minutes in the end.

Here's a picture. Uh, second helping :p

Spoiler

Sharing for the good of mankind (and lols)

Sigart — Tue, 14 Jun 2011 17:27:07 GMT

Yes I just made a blog with the sole purpose of sharing a skipping Sephiroth.

...I know it's old, but in this case Old is Gold.

Cooking blog - special edition

Sigart — Mon, 06 Jun 2011 20:38:03 GMT

So, my landlord, who's crazy, crazy rich (I mean, seriously, he's got two BMWs XP ) invited me to his birthday last Saturday and paid a chef to come out with his two assistants to make us food. And I picked up a few things. just small things, though, really.

Like dried carrot slices. Slice up carrot, put in oven at low heat for many hours. It made the carrot taste really sweet and concentrated, it was really good!

And these strawberries, he had made by laying them in some sort of vinegar I think and peppered with rose and white pepper. They were really, really good. Eaten with fingers. ****ing awesome. Definitely gonna be experimenting with that some day.'

In other news, I'm eating pizza today. It's pretty tasty too.

Angerrr!

Sigart — Fri, 27 May 2011 13:28:45 GMT

Yeah. Not me. Really XD But people. I don't get people who get angry at things their anger cannot change. It's... so very stupid. And a waste of energy. And a so very effective way to ruin the mood everywhere around you.

Take this example: Yesterday, I was on a trip with work to some inn near a castle. The trip was not actually for workers, but rather for the congregation, which in this parish is rather old. As in they're all retired. So, right, inn near castle, right? The castle is privately owned and therefore have no admittance for touristy people (aka us). Unfortunately some of the old people didn't quite understand what that meant and meandered onto the private property, which admittedly was thoughtless of them but be that as it may (well, half of these people are deaf, demented or getting there) (Also, their no trespassing sign was ridiculously small and all but hidden and the gate was completely open) the damage was done.

Unfortunately, Mrs. Inn-keeper didn't think that that was enough and sang us, all 70 of us, after we had collected our wayward stragglers and was waiting for our food, such a tirade like I haven't had since I was ten and... kicked my sister down the staircase << >> XD (she deserved it). After four minutes of the woman ranting about how irresponsible it was to walk in on private property, that we ought to have known better, etc. etc. (she was really running wild) someone finally managed to interrupt her and tell her that we got the message and thank you, but she was serving no purpose and could we get on with the food now? (in nicer words).

I must wonder what she was thinking. Really. I thought she was running a business. Additionally, they knew a big party was coming they could've shut the gate (or put a chain in front or something) and in any case, saying something like "Just so we're perfectly clear, it is forbidden to go onto the castle property. Do you all understand?" would have sufficed plenty, both as a scolding and to make sure no one else did it.

What she did only accomplished that instead of the perpetrators feeling guilty, they were feeling affronted from being treated like children (together with everyone else who had done nothing) and now, she's got 70 of her core customers spreading the word that no one should come near her inn. Actually, there was another party there while we were there, so rather than 70 it's more like 90 or 100.

Congratulations, Mrs. Innkeeper! ^_^

Oh, and besides? The food was totally not up to par.

Breaking News!

Sigart — Wed, 18 May 2011 13:33:50 GMT

Bride saved, anime style!

So, young girl, 22, about to get married takes the jump and is saved liked so. That's what I call an amazing catch.

..Then again, happens all the time in anime, yeah? Nothing special :rolleyes:

and they say it isn't natural..

Sigart — Mon, 16 May 2011 11:13:31 GMT

:rolleyes:

http://www.buzzfeed.com/mjs538/the-2...awe.sm-twitter

In yo face, homophobes, claiming it's unnatural!

XDD

Pro, you here?

The end is here!

Sigart — Wed, 27 Apr 2011 17:29:59 GMT

So, I went to work today. Yes, yes, work at a church, protestan, regular, Danish church.

Something way freaky happened.

The funeral bell started tolling.

...

Yeah, that's what I thought, too. "Hey, it might be some preprogrammed whatever, right?" But no. I asked the vicar, the organist and the secretary lady. Everyone thought it was weird. And we couldn't turn it off! IT TOLLED FOR ALMOS HALF AN HOUR! Then just before we decided to pull the main circuit, the council president (who just happened to be nearby) climbed the (stairs in the) bell tower to cut the circuit up there.

It was the funeral bell.

:eek:

Food Blog #6 - Keeping Kosher with Cookies

Sigart — Sun, 24 Apr 2011 13:48:25 GMT

Okay. I'm not religious, like, at all. Yes, I work in a church, but apparently, it's not a requirement (I'm suspecting they're trying to turn me XD).

I got this recipe from a Jewish friend of mine, who's keeping Kosher for Easter (or... something. I'm not sure of the details, actually, not being Jewish myself XD) and therefore can't eat glutenous food.

You need! (and keep your panties on for this ;) )

1 cup peanut butter (crunchy or smooth, no matter)
1 cup sugar
1 egg

Mix it all together. Bake in oven for 15 minutes.

...No lie. This is the recipe. Even the total n00bs among you guys should be able to do this, seriously. The worst thing that could happen is that you take the "1 egg" part literally and therell be egg shell in the cookies :( That would suck. And now I've warned you not to do that, so you won't, right? ^_^;

Anyways! I used a pair of table spoons to shape the cookes because that made it easy. The cookies won't melt and spread, so you can put them pretty close together without ending up with only one big flat cookie (like you would with butter cookies)(recipes for Danish butter cookies coming when we're nearing December :D ).

I baked at 175 degrees celsius in a fan oven/hot air furnace/forced convection oven (wtf, dictionary! just.. wtf XD) and that seemed fine.

They'll need to cool some and set before you eat them. Give them maybe 20 minutes on some kind of grid (more air around => faster cooling).

Spoiler

I got roughly 30 cookies of a decent size out of this. They're very sweet. My friend puts dark chocolate on top but I didn't have any. I don't think icing is ideal..

I hope some of you will try it ^_^

Food blog #5 - banana cake recipe(with pic)

Sigart — Sat, 23 Apr 2011 18:41:57 GMT

Muahahahaa! It's here! The banana cake recipe!!!

As a responsible adult I should remind you kids that this recipe is Not Healthy according to prevailing ideals.

RECIPEEE!!!! In Danish with a nicer-looking pic

You need;
2 dl sugar
2 teasp vanilla sugar
3 egg

2 dl wheat flour
1 teasp baking soda
100g butter
2 bananas (preferably old and brown. Then they're soft, squishy and adds extra taste)

150g dark chocolate
50 g white chocolate

How to:
Turn your oven on at 175 degrees celsius (this way, it will be warm when you're done mixing the batter)

Mix sugar, vanilla sugar and egg with a fork (well, it doesn't actually have to be a fork -_-; but it says fork in the recipe. I used a whisk. Much faster, less strain on the wrists) until it's light and airy (really, it should be nearing white in colour and have much the same consistency as whipped cream).

Mix flour and baking soda and turn it into the batter a little bit at a time (I personally don't use the whole turning part, because it seems to be a recipe for lumps but if you don't ruin the consistency of the egg-sugar mix, the finished result should be fluffier) together with softened butter (5 secs in a microwave or you can use your fingers, which is more fun but also a lot more messy XD). Mash the bananas (this is where brown bananas are handy) and chop 50 g of the dark chocolate (I prefer these to be chopped really crude. Like, as crude as I can manage, almost, that way there are actual chocolate chips in the cake)(Mmh, chocolate chips <3) and turn that into the batter as well.

Grease a 1-litre bread shape (like so) (use butter, if anyone's in doubt of how you grease a bread shape, you put butter in a piece of baking paper and run it along the bottom and sides of the shape) and pour the batter into it. Make sure it's evenly distributed. Bake at the lower-most part of the oven in 55 minutes.

When the cake is done, turn it out on a cutting board (preferably wood, but just make sure it can stand the heat). Chop the rest of the chocolate (really fine, you'll want it to melt), sprinkle it on top of the cake and use a fork (this time, really, do use a fork XD) to draw patterns in the melted chocolate. (It should be melted after a few minutes.)

The cake is best when cooled and after the chocolate has hardened again.

Spoiler

This was my latest attempt ^_^ I used a spring form, which means I had to bake the cake for only, like, half an hour since the batter was in a thinner layer. If you are at all in doubt of whether your cake is finished or not, you can check by pricking it with a fork or knitting needle or something else that is very pointy and won't gouge out half the cake. If there's batter hanging on to the... utensil when you withdraw it, it is not finished.

Also, please take note that you can put as much chocolate into this recipe as you can stand. Unless there's much more chocolate than batter, it shouldn't affect the rest of the cake much ^_^

Insert sparklies and confetti fall

Sigart — Tue, 12 Apr 2011 17:36:23 GMT

I just hit 10.000 posts. Nice yeah?

...Anyone willing to make me a new icon? Please? *eyes* I'm asking so very nicely you know!