We all assembled at Farmor's house today for lunch around noon. A typical Danish feast of herring, warm liver pate, cold cuts, bread, and various garnishes like beets, crispy onions, and asier (a type of pickled squash). We refrained from having the usual beer and schnapps accompaniment because everyone with a car would be put to use for the rest of the afternoon to gather food and supplies for the party.

Hans, Henrry, and I hitched an open trailer to Hans's Volvo and drove out to Hanstholm to pick up the crate of flounder filets, 4 cases of beer from the Thisted Brewery and 2 cases of soft drinks. It took us over two hours of drive-time (round-trip). On the way back, the goods were covered by a big tarp which came undone once so we had to pull over and re-fasten it.

A side note: The beer we picked up was Porse Guld and Thisted Classic. The Porse Guld beer is a special release that they only make once per year. When it runs out, you have to wait until the next year to get some more. It is brewed with a Danish herb called porse (also known as bog myrtle or sweet gale) which is traditionally used in Danish schnapps. They close the brewery for about a week when they all head out to the marshlands to pick the herb to be used in the beer.

When we got back, Pappa was in high gear making frickadeller (a typical Danish type of meatball) for dinner. We adjourned to the picnic tables again for a scrumptious dinner. Then Hans, Henrry, Faster Alice, and I drove out to the marshland to cut down some branches that were to be used for decorating the festival hall where we would be having the party. I reaquainted myself with Stinging Nettles at the very first step I took into the woods when a few leaves grazed my right ankle. Not a severe burn though.

Then we drove back to Farmor's house and we were allowed to enter the festival hall to begin setting up. We piled all the branches inside and then started hauling all of the food into the kitchen. I loaded the fridge with the beverages, but I'm a bit concerned because it didn't seem to be getting cold at all. Hopefully, it's just because it was open for a long time. I'm crossing my fingers that it'll cool down over night.

At around 23:30, we closed up the hall again. Everyone has to get up early tomorrow. Further preparation needs to be done before the viking ceremony will start at noon. The guy who will be roasting the pig will arrive at 7:00 in the morning to get it started.

-RP-