Lögberg-Heimskringla - 16.12.1994, Page 8

• Lögberg-Hei
Cracks in the Family Structure
by Halli Jons
Cracks occur to some degree in
all family structures. Some stay
small, but some tend to grow
large.
How do you mend cracks in a fam-
ily? First, you clean out all the accu-
mulated dirt and malice. Then you mix
some understanding with love, and
spread this in the cracks. After this has
set up for a while, you have to smooth
it with caring, and forgiveness.
The final touch are smiles brought
on by laughter. After a while you will
have forgotten where this blemish was
on your family.
A Christmas message from
Afí’s tool box.
CONTINUED
These two lamb meals are good
anytime of the year. We have served
these lamb dishes to people who say
they don’t like lamb and they were sur-
prised when we told them what they
had eaten. Lamb during the second
world war, got labeled as being strong
tasting, not desireable. This was be-
cause it was mutton and not lamb.
According to my cook book mutton is
a yearling and is graded into six class-
es. Of all the meats that we eat, lamb
or mutton are the easiest to digest.
We try to have hangikjöt only dur-
ing the Christmas Holidays, which
makes it a special treat. Our Christmas
Eve dinner is usually by candlelight,
with drinks of beer or highballs, which
starts with shrimp or crab cocktail,
then cold cuts of hangikjöt, rúllupylsa,
an assortment of cheese, heavy and
light rye bread with butter, harðfiskur,
potato chips with dips, with dessert of
vínarterta, kleinur, brúnterta and an
assortment of cookies. Some of our
Icelandic friends have hot Hangikjöt
dinner with creamed potatoes and
open gifts after dinner. We open our
Hangikjöt: in a kettle big
enough to handle the meat,
fill three-fourths full of water
and bring to a boil; sometimes the leg
will have to have the shank cut off, so
the leg will fít in the kettle, a hacksaw
works good for this.
Put the leg in the boiling water and
boil for (1) hour; (Now is the time to
change the water, to remove some of
the salt.) If you change the water, bring
the new water in the kettle to a boil,
put leg back in the water and cook
another hour; some people like it salty
and use the same water for the total
cooking.
Remove meat from kettle, let cool
for a few minutes before carving; serve
either hot or cold.
Creamed Potatoes: use small
red or white potatoes as in the
prior recipe, boil in jackets for
15 minutes as in prior recipe and
remove the peel. Next make a Roux
(the french name for a mixture offlour
and butter, used for thickening sauces,
gravies and soups), put 3 Tbsp. butter
in a sauce pan, melt slowly on medium
heat, add all purpose flour, (theratio is
1 Tbsp. flour to 1 Tbsp butter, 3 Tbsp
of flour and butter are supposed to
make enough sauce to serve six peo-
ple.) Stir mixture till it becomes
crumbly. This pre-cooks the flour.
When crumbly add cold milk, a little at
a time, approximately 3 cups, add salt
and white pepper to taste; pour over
the peeled potatoes in a serving bowl,
it it now ready to serve; (have sauce on
the thinner side, rather than thick, as it
will thicken as it cools.)
Peas: I recommend frozen peas,
cook according to instructions
on the package and serve.
Sweet and sour cabbage and pickled
beets, serve cold.
gifts Christmas morning, with coffee
and kleinur.
Each family celebrates the holidays
differently, with customs handed down.
However you celebrate, it should be a
happy time for all.
Men/uf, Qlt/uAyUnaA and a
eMapfUf AIgui tyean.!
Sunday Mornings
with Dad
One of my earliest memories is
getting in bed with my Dad,
drinking diluted coffee with
cube sugars and reading the Sunday
paper. Our family dog usually joined us
and loved to sneak under the covers. I
remember the smell of Dad’s clothes and
his long underwear, which were also his
sleepwear.
Mom was always up first getting the
fíre going in the kitchen stove and mak-
ing our coffee. She never came back to
her bed, but let us enjoy our morning
time together.
A Memory Bite from Halli Jons
'íMe&tix ósktr nm gíeötíega fcrlaljáttö
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