Valhalla Calling

This is a song that I enjoy for many reasons. I hope you like it too.

Ships on vigor of the waves are skimming

Barren summits to the verdant plains
Each horizon is a new beginning
Rise and reign

Far from the fjords and the ice cold currents
Ravens soar over new frontiers
Songs and sagas of a fate determined
Shields and spears

Vows of favor or the thrill of plunder
Pull together for the clan and kin
Clank of hammers and the crash of thunder
Pound within

Oh-ho-oh
The echoes of eternity
Oh-ho-oh
Valhalla calling me
Oh-ho-oh
To pluck the strings of destiny
Oh-ho-oh
Valhalla calling me
Valhalla calling me

Sails a' swaying on the crimson rivers
Blood and glory in the fighting fields
Shields a' shattered into splintered timbers
Iron and steel

Fires are rising and the bells are ringing
Glory take us into Odin's halls
Golden glimmer and the sound of singing
Asgard's call

Oh-ho-oh
The echoes of eternity
Oh-ho-oh
Valhalla calling me
Oh-ho-oh
To pluck the strings of destiny
Oh-ho-oh
Valhalla calling me
Valhalla calling me

Wind and the waves will carry me
Wind and the waves will set me free

Oh-ho-oh
The echoes of eternity
Oh-ho-oh
Valhalla calling me
Oh-ho-oh
To pluck the strings of destiny
Oh-ho-oh
Valhalla calling me
Valhalla calling me

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Crispy Norwegian Potatoes

INGREDIENTS * 1 cup butter, divided * 2 cups coarsely chopped onion * 3 lbs. potatoes, peeled and cut into ½ inch chunks (8 cups) * 4 cups sliced (¼ inch rounds) carrots * 2 teaspoons salt * 1 ½ teaspoons coarsely ground black pepper * 1 teaspoon nutmeg INSTRUCTIONS 1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray. Set aside. 2. Bring 4 cups of water to a boil. 3. Melt ½ cup of the butter in a Dutch oven or heavy bottomed casserole over medium heat. Add onion and cook until translucent, 5 to 7 minutes. 4. Add potatoes, carrots, salt, pepper, and nutmeg. Cook 1 minute, stirring with a wooden spoon. 5. Remove to prepared baking dish. 6. Add enough boiling water to cover vegetables. Cover with foil and place in oven. Bake about 40 minutes, or until vegetables are tender when pierced with the tip of a knife. 7. Remove from oven. Drain vegetables in a colan...

Norwegian Porridge (Risgrøt)

INGREDIENTS 3/4 cup white (medium grain rice) 1 1/2 cup water 2 1/2 cups whole or 2% milk 1 tablespoon butter 1 tablespoon honey 1 tablespoon granulated sugar 1 teaspoon kosher salt 2 teaspoons vanilla extract cinnamon powder for topping dried cranberries for topping butter for topping 1. In a medium size pot, add rice and water and bring to a boil. Lower heat to a gentle simmer, cover and leave for 10 minutes, or until all the water is absorbed. 2. Add 1/3 of the milk, stir, cover and leave until the consistency thickens. Add a little more milk every time the porridge’s consistency thickens – approximately every 5-10 minutes or so. Repeat until all the milk is used, porridge is thick, and rice is tender. The entire process should take 45-55 minutes. 3. Add butter, honey, sugar, salt, and vanilla extract and stir well. 4. Turn the heat off and serve porridge in bowls topped with a small pat of butter (optional), a little cinnamon powder and dried cranberries.

Norwegian Butter Sauce (Sandefjordsmor)

INGREDIENTS * 2 lemons, juiced * ½ cup heavy cream * 5 tablespoons cold, unsalted butter, cut into cubes * Salt to taste * Cayenne or white pepper, to taste * 2 tablespoons chopped fresh Italian parsley DIRECTIONS 1. Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low. 2. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne or white pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

The Modern Norseman

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