Or, as it took us a while to figure out, "Happy Easter!"
Turns out that Easter/Påske (said like "poh-skuh") is a way big deal here. We're talking, like, a week of national holidays, kids get two weeks off of school, grocery stores are closed for four days kind of big deal.
A few things we've picked up just from wandering around/Danish class/observing what is for sale in the grocery stores:
1. YELLOW! So much yellow. Yellow flowers put in your windows and on your doorsteps, yellow plates, yellow dresses, yellow socks, yellow hats, yellow napkins, yellow tablecloths, yellow chicks that look like peeps but are actually not edible in any way, yellow candles--just yellow. It's a thing.
2. LAMB! Eat it.
3. CLEANING WINDOWS! I don't actually know if this is an Easter thing or not, but we live on a tiny little street and so we can see a lot of people's windows and a lot of people cleaning those windows this week.
4. EGGS! Mostly of the chocolate or chocolate/marzipan variety. But also, as I learned in Danish class, it's really traditional to eat this particular boiled egg dish for Easter dinner (with the "LAMB! Eat it." remember?). So, if you'd like to add this really simple dish to your Easter dinner to add a little Danish twist, here's the recipe below (which I will translate into English language and American cooking amounts, you're welcome):
Skidneæg, or (no joke) "Dirty Eggs"
1-2 boiled eggs per person
3.5 tablespoons butter
3.5 tablespoons flour
2 (and a little bit extra) cups milk
3 tablespoons mustard (your call on what type, it's for a mustard sauce)
1 teaspoon salt (it says "coarse" salt, so maybe kosher salt is a good option in America?)
Directions: Melt the butter in a saucepan, add flour and stir them up together nice and good and let them combine a bit (for, like, 30 seconds to a minute). Add the milk, little by little, always stirring, to make a good thick sauce. Add the mustard, salt, and pepper to taste and cook for about 5 more minutes to thicken.
Pour over boiled eggs in a serving dish. Serve with optional watercress and rye bread (it's a thing here).
Happy Easter! (And sorry it's been so quiet around here recently--things have been busy and new and overwhelming. Hopefully we'll be back to more regular updates soon.)