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X-ORIGINAL-URL:https://ncq.asn.au
X-WR-CALDESC:Events for The Norwegian Club of Queensland Inc.
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DTSTART:20260101T000000
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BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20220118T022319Z
LAST-MODIFIED:20220118T022323Z
UID:12109-1781038167-1781038167@ncq.asn.au
SUMMARY:Norwegian TV in Australia – George Clarke's Amazing Spaces Snow And Ice Special
DESCRIPTION:\nFrom ABC iview: Architect George Clarke and Mater Craftsman Will Hardie travel to Norway\, the land of the midnight sun. They discover how a country with some of the harshest weather on the planet has become a leader in small space design. \n\n\n\nThis program available until 9:25pm on 7 Apr 2022. \n
URL:https://ncq.asn.au/2022/01/norwegian-tv-in-australia-george-clarkes-amazing-spaces-snow-and-ice-special/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20220106T231733Z
LAST-MODIFIED:20220118T022305Z
UID:12060-1781038167-1781038167@ncq.asn.au
SUMMARY:Norwegian TV in Australia - Beforeigners
DESCRIPTION:\nFrom Wikipedia: Beforeigners is a Norwegian television series that premiered on 21 August 2019. It is the first Norwegian-language series produced by HBO Europe. The show was created and written by Eilif Skodvin and Anne Bjørnstad\, directed by Jens Lien\, and produced by Rubicon TV AS. The series concerns the titular “beforeigners”\, people from different time periods who suddenly appear in the present\, and their integration into 21st-century Norway. The protagonists are Lars (Nicolai Cleve Broch)\, an Oslo police detective\, and Alfhildr (Krista Kosonen)\, a Viking-era recruit\, who investigate the murder of a Stone Ager.https://en.m.wikipedia.org/wiki/BeforeignersWatch in Australia online/ipad/smart TV here:https://www.sbs.com.au/ondemand/program/beforeigners \n
URL:https://ncq.asn.au/2022/01/norwegian-tv-in-australia-beforeigners/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20190507T121920Z
LAST-MODIFIED:20200719T232317Z
UID:12015-1781038167-1781038167@ncq.asn.au
SUMMARY:Something new is coming...
DESCRIPTION:\nIt’s well into 2019 now\, and I have to apologise for how bad I’ve been at updating the website lately. I’ve put a lot of time and energy into revamping the Club’s magazine (Klubbnytt) and now that I’ve gotten it to a place where I’m really happy with the dynamic and style\, I’m going to start working on the website in the coming weeks. \n\n\n\nWhat that means is\, we’ll soon be unveiling a gorgeous new layout that’s going to be much more responsive and elegant across all viewing channels (pc\, tablet and phone)\, and we’ll be starting work on a members-only section of the website where you can view previous and current editions of Klubbnytt\, as well as exclusive content including recipes and anecdotes from other members. \n\n\n\nFor new members\, as well as renewing members\, we’re also starting testing on an interactive membership application through the website\, as well as fillable e-forms that can be completed entirely digitally. \n\n\n\n \n\n\n\nIt’s exciting times\, and we’re glad you’re along for the ride. \n
URL:https://ncq.asn.au/2019/05/something-new-is-coming/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20190323T015830Z
LAST-MODIFIED:20200719T232317Z
UID:12009-1781038167-1781038167@ncq.asn.au
SUMMARY:Latest from the Club
DESCRIPTION:\nThe new Club Committee has been working hard setting up events and an entirely new-look Klubbnytt since our election at the AGM at the end of February. \n\n\n\nAt the moment\, we’ve got several events confirmed including a picnic at Wellington Point Recreational Reserve\, our time-honoured syttende mai luncheon at the Sofitel Hotel\, and a raft of other birthday celebrations across afternoons for the rest of the year – open to both members and non-members. \n\n\n\nWe’re also going to be introducing a magazine-only level of membership this year\, where subscribers will be able to obtain digital and print editions of Klubbnytt – including international postage – for a low annual cost. Stay tuned! \n
URL:https://ncq.asn.au/2019/03/latest-from-the-club/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20190214T085320Z
LAST-MODIFIED:20200719T232317Z
UID:11994-1781038167-1781038167@ncq.asn.au
SUMMARY:New Year's Resolution #2: Koselig or Hygge - bringing Scandinavian bliss to Australia
DESCRIPTION:\nWe’re a month into our New Year’s Resolution series… January brought us the concept of a home-made lunch for work every day – and to quickly recap\, I think I’m doing pretty well with that resolution. Some days I’ll slip and buy something\, but I have REALLY gotten into curried egg open-face sandwiches for work lately (yay protein!) so on the whole\, that’s been a great resolution to set \n\n\n\nBut now it’s February – and if you’re in Brisbane like me\, the heat is APPALLING and relentless…and if you’re like me\, you usually associate koselig (or hygge) with the concept of warm sweaters\, blankets\, hot chocolate\, fire places and being snug and cosy in an idealistic-type frozen winter that us Queenslanders can only dream of. \n\n\n\nHOWEVER! Koselig is so much more than that\, and you can create it whenever and wherever you are – even in the midst of a blisteringly hot\, humid summer. So without further ado\, some tips for creating Scandinavian bliss in the land of Oz: \n\n\n\nFOOD. Food is an intrinsic part of koselig… it’s summer\, so why not have a barbecue? Toss on some veggies as well as your usual fare (steaks and sausages for us) and enjoy the sights and smells of truly delicious summer food. Bonus points if you go to a park to do your barbecueing so you’re enjoying the great outdoors and taking time away from the hustle & bustle of normal life.FOOD 2.0. Any season in Australia is a great season to have dinner alfresco. Get some friends together for an outdoor dinner party where everyone brings a dish\, so you can all enjoy a great time together without anyone having the pressure of cooking for the masses (and getting stuck in the kitchen as part of the deal)\n\n\n\nHave dinner in the great outdoors with friends and family\n\n\n\nHOME. If you’re thinking about redecorating\, go for a more neutral palette with your walls and floors – beige\, creams and pale greens are always classic – but can be a bit of a challenge with small children (I personally don’t understand the Australian obsession with carpets! Give me bare timber floors and some throw rugs any day). Timber furniture is also fantastic because timber has a beautiful warmth and life to it – and is pretty sturdy.HOME 2.0. If you’re not thinking about redecorating (and you’re not allergic)\, it’s an excellent time to start decorating your living spaces with flowers… they smell beautiful\, they look even better…and you can change them every week. Silk flowers are also a classic\, and you can buy some beautiful-quality ones at places like Lincraft – with the best part being that they never need to be replaced\, just dusted occasionally!SEATING. Make sure you have a comfortable spot in your home where you can sit and relax\, read a book or write in a journal…do something that’s not screen-based (unless you like e-books). In our home\, we have a couple of chaise lounges that we’re planning to set up in a library-styled nook with lots of choices of books to read\, some soft lighting and comfy cushions.GET OUT THERE. Australia has some of the most amazing beaches – and one thing that never ceases to bring that feeling of koselig for me is taking a tent and going down to Byron Bay for the weekend… It’s a great place to unwind and be in the moment – and there is nothing better than buying a pizza from the local pizza store\, going down to the beach after sunset and watching the ocean and the lighthouse with your favourite person (or people) as the stars come out.\n\n\n\nByron Bay as the sun sets\n\n\n\nWRITE IT OUT. Lastly\, one of my favourite things to do is to take 5-10 minutes for myself every evening before bed to write in a journal. Some days I have a lot to write\, some days I prefer to decorate the page with drawings or scrapbooking supplies – but it’s a great way to have a short while just for yourself every day – and it’s really cool to look back on old journals and see what you were feeling and what you were up to in the past.\n\n\n\nSo that’s our top 7 ideas for creating koselig in your life… summer or no summer! What do you think? Do you have any things you like to do that make you feel warm and cosy? Let us know in the comments. \n
URL:https://ncq.asn.au/2019/02/new-years-resolution-2-koselig-or-hygge-bringing-scandinavian-bliss-to-australia/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20190206T100041Z
LAST-MODIFIED:20200719T232317Z
UID:11990-1781038167-1781038167@ncq.asn.au
SUMMARY:Sami Blood.... the tragedy of inherent racism.
DESCRIPTION:\nWhen I first saw that “Sami Blood” was available on streaming service Stan\, I didn’t really know what to expect. It was clearly a film about the Sami in Scandinavia – but the caption of this 2016 film didn’t seem to provide much to go on..  \n\n\n\nA reindeer-breeding sami girl who is exposed to the racism of the 1930s at her boarding school\, starts dreaming of another life. \n\n\n\nHaving been to the township where the Sami Council is located (Karasjok\, Norway)\, and having discovered various facts about the Sami people in museums and visitor centres throughout Norway and Finland\, I felt I had a bit of an understanding of how the Sami have historically been treated (spoiler: it hasn’t been nice) – but my knowledge\, as limited as it is\, has always been purely academic. \n\n\n\nThen we come to the film. The filmmaker Amanda Kernell is a Swede with Sami ancestry on her father’s side – and she has beautifully\, if hauntingly\, brought a slice of Sami life to the screen with the story of a 14 year old Sami reindeer herder named Elle-Marja\, who along with her little sister Njenna\, have been sent away from the village they grew up in to attend a Swedish state-fun boarding school for Sami children. \n\n\n\nAn appalling reminder that the stolen generation is not purely an Australian shame\, the two sisters are expected to speak only Swedish\, are subject to racial examinations by doctors treating them more like animals than humans\, and are constantly taunted and ridiculed by the ethic Swedes from the neighbouring community. \n\n\n\nThe Washington Post described the film beautifully with the following analysis: “Played by real-life sisters Lene Cecilia and Mia Erika Sparrok\, Elle-Marja and Njenna are delights\, but it’s the elder sibling’s performance that is the revelation. With her wide features and darting eyes — half furtive and half curious — the teenage newcomer beautifully embodies the survival instincts and self-loathing of a girl who has internalized the prejudice surrounding her and who uses her brains and moxie not to deflect attacks but to deny her own identity. Over the course of the film\, Elle-Marja runs away to Uppsala\, where she talks her way into the home of a boy she has just met — and\, eventually\, into a Swedish girls’ school — using her gift for language and assimilation to hide her roots. \n\n\n\nHow long that self-deception can persist\, and what the psychic costs may be\, are the central questions of the film\, which opens with Elle-Marja as an old woman (Maj-Doris Rimpi)\, attending Njenna’s funeral. Told in flashback\, “Sami Blood” is a beautiful\, haunting film\, anchored by a startlingly accomplished lead performance. It has the feeling of a distant memory — one that is neither entirely pleasant nor painful\, but persistent. \n\n\n\nIf Kernell’s point is that you can’t deny who you are\, this lovely\, lyrical little film never hammers that point home. Rather\, “Sami Blood” leaves its questions about identity hanging in the air\, like the scent of something or someone that passed by long ago\, but that still lingers — mysterious and mesmerizing — in the breeze.“ \n\n\n\nA stirring\, haunting movie that will leave you sitting back in your chair thinking “how was this allowed to happen”\, Sami Blood is well worth a watch – and is available on Stan currently. \n
URL:https://ncq.asn.au/2019/02/sami-blood-the-tragedy-of-inherent-racism/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20190131T090433Z
LAST-MODIFIED:20200719T232317Z
UID:11986-1781038167-1781038167@ncq.asn.au
SUMMARY:'In winter\, if you surf for two hours\, you can't feel your fingers'
DESCRIPTION:\narticle sourced from TheLocal.no  \n\n\n\n Far from the sun-kissed beaches of Rio de Janeiro and Ipanema\, Brazilian surfer Gil Ferreira plunges into Norway’s icy waters to ride over the dark swells of the Arctic. \n\n\n\nSwapping shorts for a thick-skinned wetsuit and gloves\, Ferreira braved freezing weather\, rain and seals in the Lofoten Masters\, the only surf competition held in the extremes of the Northern Hemisphere. \n\n\n\nFerreira was one of 32 participants in this year’s Lofoten tournament\, which increasingly draws competitors from better-known surfing nations such as Brazil and the United States. \n\n\n\n“In Brazil\, it’s shorts and straight to the beach. Here you have to get changed and it’s minus 5\,” said Ferreira\, 32\, a native of the Atlantic Ocean city of Natal. \n\n\n\n“In winter\, if you surf for two hours\, you can’t feel your fingers.”  \n\n\n\nThe Lofoten Masters tournament is hidden away among green hills and dark waters of Unstad bay\, an imposing landscape better known for inspiring Jules Verne and Edgar Allan Poe. \n\n\n\nOver several days in September\, Lofoten surfers gathered at the local Arctic Surf club\, run by Marion and her husband Tommy Olsen. Her father\, stunned by the quality of surfing during a visit in 1963 with his friends\, set up the Masters in 2007. \n\n\n\nAs 24 male and eight women surfers rode the waters\, spectators in woollen hats watched from the grassy hills and the small grey sand beach of the bay\, some grilling food with their families. \n\n\n\n“It still has the vibe that maybe Hawaii had in the 1960s or 1970s when not many people surfed and everyone was happy\,” said Maria Petersson\, a Swedish competitor. \n\n\n\n“It’s beautiful nature here\, there are whales\, killer whales\, seals and eagles… There are not a lot of places you have that.” \n\n\n\nDespite Unstad’s long\, dark winter\, the surfers dismiss friends who call them crazy and describe the spell the waters and landscape cast over them with the Aurora Borealis or Northern Lights phenomenon part of the draw. \n\n\n\n“When I saw it the first time I was afraid\, I didn’t understand what happened to the sky\,” Brazilian Ferreira said of the Northern Lights. \n\n\n\n“It was like there were waves even in the sky.” \n\n\n\n Photo: AFP \n\n\n\nPhoto: AFP \n
URL:https://ncq.asn.au/2019/01/in-winter-if-you-surf-for-two-hours-you-cant-feel-your-fingers/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20190113T213020Z
LAST-MODIFIED:20200719T232317Z
UID:11981-1781038167-1781038167@ncq.asn.au
SUMMARY:New Year's Resolution #1 - home-made lunch
DESCRIPTION:\nI don’t know about you\, but one of my resolutions this year is to make sure that I bring my own lunch to work every day instead of wasting money on take-away lunches (or drinking enough coffee so I’m just not hungry). Good resolution\, yes? According to the below BBC article posted a couple of days ago\, in Norway\, it’s simply the done thing. \n\n\n\nEvery day\, across Norway\, something strange happens. It starts at about 11:30\, and the first sign is the rustling of paper at the bottoms of rucksacks and handbags. Shortly thereafter\, people begin fishing out square packages\, neatly wrapped in baking parchment. Some have cute messages like ‘ha’ en god dag!’ – ‘have a good day!’ – scrawled on top. Others are tied up with string. \n\n\n\nThe phenomenon can be witnessed everywhere – in offices and schools\, on public transport\, out hiking near icy fjords. If there’s one thing you can be sure of\, it’s that all will contain the same humble open sandwich. And\, if it’s been made correctly\, it will be dry\, flavourless and predominantly beige in colour. \n\n\n\nIn Norway\, you’re not supposed to look forward to your lunch – Ronald Sagatun \n\n\n\n “In Norway\, you’re not supposed to look forward to your lunch\,” says Ronald Sagatun\, who works in advertising and hosts a YouTube channel about Norwegian culture. “It’s kind of a strict thing. It’s easy to make\, easy to carry around\, easy to eat\, but it should be a disappointment.” \n\n\n\nWhile British office workers rush around each lunchtime\, queueing at cafés\, bankrupting ourselves on superfood salads and deli-style sandwiches or\, worse\, skipping the meal altogether\, Norwegians have it all organised. Each morning\, going back decades\, they diligently prepare a packed lunch. \n\n\n\nA slice of tradition \n\n\n\nThe ‘matpakke’\, pronounced ‘maadpukke’\, with a satisfying emphasis on the ‘e’\, consists of a stack of three or four thin slices of wholemeal bread\, with a meaty\, fishy or cheesy layer on top of each (this is the word’s popular meaning\, though technically it can be used to describe any food which is prepared to be eaten outside of the home). \n\n\n\nToday the matpakke is much more than just an insipid open sandwich; it’s a national institution\, and an understated source of cultural pride. \n\n\n\nThe Scandinavian nation is highly productive with one of the world’s highest rates of GDP per capita (Credit: Getty Images) \n\n\n\nMost children in Norway take one to school and many adults continue the habit for their entire working lives. According to retiree Helge Vidar Holm\, who studies French literature at the University of Bergen and has recently retired\, the matpakke is the first aspect of Norwegian culture that foreign students are taught when they arrive. “Quite a few\, the first word they learn\, before thank you and so on\, they’ll learn to say ‘matpakke’\,” he says. \n\n\n\nThe tradition originated in the 1930s with a government programme to provide all school children with a free meal each day \n\n\n\nThe tradition originated in the 1930s with the Oslo Breakfast. Back then\, Norway was poor and this government programme aimed to provide all school children with a free meal each day. It was an unmitigated success\, and later copied around the globe. Eventually parents took over the responsibility and gradually it evolved into the matpakke – now not just for children\, but widely eaten by adults\, whether they’re doctors\, students or construction workers. \n\n\n\n“Like most Norwegians\, I eat my matpakke every day when I work\,” says Holm. “That’s the Norwegian way and it’s most peculiar\, because it’s not the same in Sweden or Denmark\, Iceland or Finland. It’s a very Norwegian tradition.” \n\n\n\nUnlocking productivity \n\n\n\nNorway is a rich country with one of the world’s highest rates of GDP per capita. This is partly due to oil reserves in the North Sea\, but it’s also to do with the nation’s productivity. \n\n\n\nAccording to a report by the business marketplace Expert Market\, in the year from 2016\, the nation was the most productive in Northern Europe. Meanwhile\, in the UK\, productivity output per hour worked still hasn’t recovered from the 2008 economic collapse; the same report revealed that while productivity in Norway grew by 9%\, in Britain it fell by a further by 7%. \n\n\n\nCould other countries learn a thing or two from the steadfast\, simple culture of the matpakke? \n\n\n\nOne leading benefit of the tradition is that is makes for more efficient breaks \n\n\n\nOne leading benefit of the tradition is that is makes for more efficient breaks. In Norway\, employees are given just 30 minutes for lunch\, regardless of whom they work for. Although the regulation might sound strict\, it’s necessary; the nation has among the shortest working hours in the world\, at just 38.5 hours a week on average – and many workers go home at three in the afternoon. \n\n\n\n“If you have a longer break\, you will have longer hours\,” says Holm. “And especially because we are a very [geographically] long country\, we have long polar nights\, so it’s good to finish the day before the sun goes down and it gets dark.” \n\n\n\nThings are very different in the UK. In addition to a troublingly sluggish workforce\, the nation also has the longest working week in Europe\, at around 42.3 hours. Assuming an eight-hour working day\, this is equivalent to more than three weeks of extra work every year when compared to Norway. \n\n\n\n On average\, UK workers (pictured) work almost four hours a week more than their Norwegian counterparts (Credit: Getty Images) \n\n\n\n“I don’t think we’re more clever\, but we have the idea that when you go to work\, you work. We don’t spend very much time chatting and talking with colleagues\, eating and so on. I do much more of that when I’m abroad\,” says Holm. \n\n\n\nIt’s more of a practical take on food. It’s really like ‘OK\, no wasting time!’ – Ronald Sagatun \n\n\n\nThe matpakke is crucial because it means workers can use the entirety of their breaks to relax. “It’s very easy\, you don’t lose any time making it\, and then within 10 minutes you can scroll your phone or talk to your colleagues\, and so on\,” says Sagatun. “It’s more of a practical take on food. It’s really like ‘OK\, no wasting time!’.” \n\n\n\nAccording to Mira Rutter\, a productivity coach based in London\, this efficiency is something we should all be aiming for. “Before I started running my own business\, I used to work in investment and wealth management\, and I would see people constantly waiting and waiting in queues at lunch. Then they’d eat at their desks\, which is really not healthy\,” she says. “I’m a big advocate of more mindful eating. Allowing your eyes to rest. Allowing yourself to walk around. Having a conscious break is good practice\, it translates into being more effective in the afternoon.” \n\n\n\nHardly wholesome \n\n\n\nAlthough the matpakke helps with time expedience\, it doesn’t perform quite so well with nutrition. Despite its roots in improving the diets of Norwegian children\, the modern version is hardly the model of a wholesome lunch. \n\n\n\n There’s much to learn from this unassuming stack of wholemeal bread (Credit: Zaria Gorvett) \n\n\n\nFirst\, the base must consist of boring brown bread; custom dictates that only the highly processed supermarket kind will do. The most typical filling is sliced cheese\, especially a brown\, sweaty type made from cream and goat’s milk\, known as ‘brunost’. It has an unusually low melting point\, so it perspires at room temperature – and it’s also highly flammable (the cheese made global headlines back in 2013 when a lorryload caught fire and burned for five days). Other options include cheese from a tube or liver pâté. \n\n\n\n“The pâté is not like you’d find in other Nordic countries\,” says Sagatun. “It’s more bland in a way\, and it’s not that fresh. You can stock it for years and years.” \n\n\n\nSagatun is keen to point out a few classic blunders\, such as piling on the fillings or using more than three or four slices of bread. “It should be just what you need when you are hungry\, but not more than that\,” he says. It’s also taboo to add salad or slices of delectable cured meat. To avoid stern looks from colleagues\, those aiming for a fancier version can try mackerel in tomato sauce or cod roe caviar instead – as long as it’s from a tin or a tube. Sagatun says “this is as exotic as it gets”. \n\n\n\nAnother hallmark of the matpakke is the addition of small\, bread-sized squares of mellomleggspapir – between-layer paper – between each slice of bread; these can be peeled off as you eat your way through the layers. The lunch is usually eaten with a thermos of hot tea or coffee. \n\n\n\nBut regardless of what you put in your matpakke\, there are other things that we can learn from Norwegian lunch culture. According to Holm\, it’s unusual to skip lunch\, and people tend to have it at roughly the same time of day\, every day. \n\n\n\nAs it happens\, this is the first cardinal rule of improving your work output\, regularly advocated by productivity gurus and splashed liberally across the pages of self-help books: have a daily routine. \n\n\n\nThis is the first cardinal rule of improving your work output\, regularly advocated by productivity gurus: have a daily routine \n\n\n\nThere haven’t been many scientific studies into the strategy\, but it’s used by highly successful people\, from billionaire business magnate Richard Branson to Harry Potter author J.K. Rowling. \n\n\n\nThe idea is to add structure to your day\, by blocking out regular time periods for important activities\, such as eating and exercise. It’s thought to help people to get more done\, while also reducing stress; implementing a daily routine is often used as a treatment for bipolar disorder. In Norway\, people take this sensible advice one step further\, but eating the same exact food every single day. \n\n\n\n Productivity experts say a conscious break\, rather than a hastily eaten desk lunch\, makes people work more effectively (Credit: Getty Images) \n\n\n\nTo Sagutan’s amazement\, though his office serves free hot lunches every day and has its own Italian chef\, his colleagues often bring in their own matpakke instead. “Or sometimes let’s say we have pasta for lunch\, well\, then the Norwegians in the queue will start slicing up bread\,” he says. “They might put pasta on top\, as if it was a matpakke. They say: ‘No\, no\, no\, I don’t feel that it’s a lunch if we don’t have the slice of bread’.” \n\n\n\nChoice meal \n\n\n\nFinally\, the matpakke could help workers to avoid decision fatigue. This might sound like a bit of a stretch\, but there’s mounting evidence that each decision we make takes a toll on our mental reserves\, eventually leading to worse decisions later in the day. In some professions\, such as medicine\, this can put lives at risk. \n\n\n\nOne strategy for overcoming this issue is to avoid unimportant decisions altogether by making the same choices every day. For example\, Facebook CEO Mark Zuckerberg reportedly always wears the same outfit to work – his iconic grey T-shirt with jeans – for this reason. Another fan is former US President Barack Obama\, who wears a blue or grey suit. Having the same lunch formula every day means Norway’s super-productive workforce has one less decision to make. \n\n\n\n“Avoiding decision fatigue is certainly important\, and I always advise my clients to get around this with forward planning\,” says productivity coach Rutter. “Pre-preparing your lunch can really help.” \n\n\n\nIt’s hard to imagine the rest of the world suddenly developing a taste for caviar-from-a-tube or stale liver pâté. Still\, the Norwegian culture of the packed lunch seems to have plenty of upsides. It might be worth giving the world’s most disappointing sandwich a try. \n
URL:https://ncq.asn.au/2019/01/new-years-resolution-1-home-made-lunch/
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BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20190109T072631Z
LAST-MODIFIED:20200719T232317Z
UID:11974-1781038167-1781038167@ncq.asn.au
SUMMARY:Happy New Year from the NCQ
DESCRIPTION:\nWelcome to January! The new year always seems to feel fresh and hold a promise of what’s to come\, and for many of us\, this week has been the first working week of the year (not for me though… I started back on January 2). \n\n\n\nSo…what does the new year mean to you? Does it mean a whole host of resolutions you hope will last til at least April…? Is this year the year that you go on that holiday\, get that job or read that biography? Is it the year you learn a new skill? The year you join a gym or a club? There are so many possibilities – and I’d like to talk to you about a few of those… starting with joining a club. \n\n\n\n2019 is a fantastic year for us here at the Norwegian Club of Queensland. It’s our 50th anniversary! What this means is that this year\, we’re going to host more events\, post more content and we’re going to work hard to engage YOU as a very appreciated Club member. If you’ve ever thought about joining the NCQ but weren’t sure if you should or not\, this year is your year to become one of us. \n\n\n\nWe’re also going to be engaging more on Facebook with some exciting content (I’m thinking some giveaways might be in order!) so make sure you follow us there as well. \n\n\n\nSo…what are you waiting for? You can download a membership form here \n\n\n\n2019 #youandtheNCQ \n
URL:https://ncq.asn.au/2019/01/happy-new-year-from-the-ncq/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20181216T114242Z
LAST-MODIFIED:20200719T232317Z
UID:11960-1781038167-1781038167@ncq.asn.au
SUMMARY:It's been a while...
DESCRIPTION:\nHello everyone\, \n\n\n\nIt’s been a while since we’ve last posted on the website\, so\, a little over a week ahead of Christmas\, we thought we’d drop a line and say that we have some great things planned on the website for 2019\, and maybe even a post or two between now and Christmas to talk about what Christmas traditions are like in Scandinavian-Australian homes.  \n\n\n\nOf course\, without the cold of a Nordic winter or indeed a blanket of snow outside\, Australian Christmases have always been bound to be different – but often we try and show a little bit of our heritage at this special time of year\, so stay tuned for that. \n\n\n\n \n\n\n\nIn 2019\, the Norwegian Club will be celebrating its 50th birthday! This means we’ll be setting up events throughout the year that we’d love for you to attend; we’ll be having a couple of competitions over on our Facebook page; and we’ll be demonstrating a few crafty things throughout the year\, both on the website and (hopefully) in face-to-face workshops as well! \n\n\n\nThe last (and probably most important) thing we wanted you to know is that the 2019 membership round to the Norwegian Club is now open. You can download the membership form here: https://ncq.asn.au/about/membership/  – membership has some great perks over non-membership so we do hope that you’ll join us for 2019. \n\n\n\nHa det! (See you later) \n
URL:https://ncq.asn.au/2018/12/its-been-a-while/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180917T223059Z
LAST-MODIFIED:20200719T232317Z
UID:11941-1781038167-1781038167@ncq.asn.au
SUMMARY:The Norwegian Bunad...an infographic
DESCRIPTION:\n\n
URL:https://ncq.asn.au/2018/09/the-norwegian-bunad-an-infographic/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180911T075108Z
LAST-MODIFIED:20200719T232317Z
UID:11938-1781038167-1781038167@ncq.asn.au
SUMMARY:The last couple of weeks...
DESCRIPTION:\nSo it’s been a couple of weeks since I’ve last updated you all on the goings-on of the Norwegian Club Committee – and that’s mostly because it’s been pretty hectic! \n\n\n\nI finally finished the second viking apron dress (which was worn by the beautiful Kate at the Scandinavian Festival on Sunday and looked absolutely smashing); as well as making some further adjustments to my own blue viking dress\, converting it to a lace-up back rather than utilising the zip I’d installed. \n\n\n\nBeyond that\, we’ve been busy finalising the Norwegian Club’s raffle tickets for the Scandinavian Festival; as well as working on our contribution to the Cultural Tent at the Festival with a short seminar on the Norwegian Bunad. We’ll have an infographic on some Bunad facts coming out this week\, so keep an eye out! \n\n\n\nSubmissions have started to come in for our travel segment and we’ll start with those in the next few weeks \n\n\n\nAnd most importantly\, we are only 2 weeks away from the unveiling of our NEW online membership form – which is perfect timing so you can easily apply for membership without needing to print or hand-write a thing. \n
URL:https://ncq.asn.au/2018/09/the-last-couple-of-weeks/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
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DTSTAMP:20260609T104927
CREATED:20180823T101045Z
LAST-MODIFIED:20200719T232317Z
UID:11933-1781038167-1781038167@ncq.asn.au
SUMMARY:BREAKING NEWS - Dual Citizenship bill being presented to Parliament.
DESCRIPTION:\narticle sourced from Norwegians Worldwide \n\n\n\nThis is very good news for Norwegians living abroad. Hanne K. Aaberg\, Secretary General of Norwegians Worldwide\, about dual citizenship finally being presented to parliament.\n\n\n\n– Today\, we have good reason to praise the government\, Aaberg said.\n\n\n\nThe Norwegian government will now present a bill to Stortinget (parliament) that will allow dual citizenship. \n\n\n\nThis has great emotional and practical significance for Norwegian families abroad. \n\n\n\nNorwegians Worldwide (NWW) is the only organization representing Norwegians living abroad and has actively been working to allow dual citizenship in Norway. A change to the Citizen’s Act will have profound influence on the daily lives of Norwegians residing outside of Norway. \n\n\n\nToday we have good reason to praise the government. Many Norwegians have settled down abroad due to studies\, work and family\, but still feel a strong sense of belonging to Norway. They are important ambassadors for Norway and a resource for the country. For many Norwegians abroad\, dual citizenship will help them stay connected to Norway and enable them to contribute to Norwegian society. \n\n\n\nThe proposed bill will be processed by Stortinget this fall. Norway is today the only Nordic country\, and one out of six countries in Europe\, that still does not allow dual citizenship. \n
URL:https://ncq.asn.au/2018/08/breaking-news-dual-citizenship-bill-being-presented-to-parliament/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180822T062042Z
LAST-MODIFIED:20200719T232317Z
UID:11930-1781038167-1781038167@ncq.asn.au
SUMMARY:Wolf campaigners boycott sheep meat in Norway
DESCRIPTION:\narticle sourced from The Local.No \n\n\n\nIn the next step of an already controversial argument\, animal rights activists in Norway have begun boycotting local sheep meat in protest at a new round of licensed wolf hunts planned for this winter.More than 800 Norwegians have joined the Facebook Page Boikott konfliktkjøtt (Boycott Conflict Meat)\, which aims to pressure farmers to accept that the predators have a right to share Norway’s outdoor spaces with their flocks.  “I boycott sheep meat and know many more people who doing the same\,” Geir Lorentsen\, a local politician in Enebakk\, south of Oslo\, told Norway’s state broadcaster NRK.  “I want the sheep industry to recognize the need for viable populations of predators in Norway.” \n\n\n\nNorway’s authorities ruled before the summer that up to 12 wolves could be shot outside the so-called ‘wolf zone’\, as well as three wolf packs inside the zone.  Licences will be issued for over 25 wolves to be shot in the counties of Hedmark\, Akershus and Østfold.  Over 20 organizations have protested the decision\, while farmers‘ organizations believe even more wolves should be shot\, with the case to be heard on 22 August.  On the Boycott Conflict Meat page\, wolf rights campaigners argue that the hunts are unnecessary.  \n\n\n\nOne post claims that of the 100\,000 sheep found dead out in the fields in Norway every year\, more than 90 percent die from illness or for other reasons unrelated to wolves.  But Ketil Melvold\, deputy leader of farmers organisation Akershus Sheep and Goat\, told NRK that wolves and sheep could not coexist.  “It’s physically impossible to have wolves in the same area as livestock. Those of us who have been out dragging away the carcasses understand that they don’t belong together.”   \n\n\n\n Although he does not support the boycott\, Øyvind Solum\, the green party politician who heads the committee deciding over wolf culls in Akershus\, Oslo and Østfold\, said farmers should realise how much the bad publicity might affect their businesses.  “I think farmers lose more from bad publicity than from wolves taking sheep\,” he said. “If sheep meat appeared as the preferred sustainable meat\, it would boost sales\, but it will be hard when they use sheep to justify killing predators.”  Nortura\, a farmers’ cooperative\, says it has not noticed any dips in consumer demand as a result of the boycott. \n
URL:https://ncq.asn.au/2018/08/wolf-campaigners-boycott-sheep-meat-in-norway/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180818T111753Z
LAST-MODIFIED:20200719T232317Z
UID:11928-1781038167-1781038167@ncq.asn.au
SUMMARY:Week in review: The Norwegian Club
DESCRIPTION:\nHi everyone! \n\n\n\nWelcome to week 2 of the Norwegian Club week in review blog. \n\n\n\nThis week\, we’ve been busy finalising work for the Scandinavian Festival. On Monday\, we had a meeting with the Brisbane City Council about food safety and stall regulations; followed by a great Scandinavian Festival committee meeting where we announced our contribution for the Festival prize raffle. \n\n\n\nA prize for all the senses\, the Norwegian Club is presenting a lifestyle hamper for Norwegians and lovers of Norway…. a beautiful hard-cover\, gilt-edged edition of Norse Mythology; one of the highest-rated Scandinavian cookbooks (as voted by Goodreads readers); a stunning Nordic landscape painting by our own Laila Bjørnsson; season 1 of the critically-acclaimed Lilyhammer dvd series; and Hugsjá\, the magnificent album by Einar Selvik and Ivar Bjørnson (which you can find a stunning review of\, here) \n\n\n\nI’ve been sewing more of the second viking dress (in a beautiful red with a laced-up back) and am nearly finished with that; so once it’s ready and its new owner is wearing it\, I’ll be happy to take photos and upload a blog post on the changes compared to the original blue gown. \n\n\n\nAnd lastly\, we had our Norwegian Club Committee meeting – where we ate home-made Norwegian waffles and discussed the upcoming Scandinavian Festival and the Norwegian Club christmas party! \n\n\n\nI look forward to chatting with you all again next week! \n
URL:https://ncq.asn.au/2018/08/week-in-review-the-norwegian-club/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180813T062221Z
LAST-MODIFIED:20180813T062231Z
UID:11921-1781038167-1781038167@ncq.asn.au
SUMMARY:Hugsjá - music for the ages
DESCRIPTION:\nPoetic. Ancient. Masterful. Just three of many words that come to mind when I try to describe ‘Hugsjá’\, this newest offering from modern-day Norwegian bards Einar Selvik of Wardruna and Ivar Bjørnson of Enslaved. Released on April the 20th of this year\, it marks their second collaboration after their 2014 release\, titled ‘Skuggsjá – A Piece For Mind And Mirror’\, was commissioned by the Norwegian government to commemorate the 200th anniversary of the Norwegian Constitution.  \n\n\n\nThis latest release is similar to their last only in the sense that they again combine traditional Norwegian instruments of the past with modern instrumentation. In sound it departs significantly from its predecessor and truly shines a dazzling light of its own. Fans of Einar Selvik have been waiting with bated breath for new material since his last release under Wardruna\, and I doubt any would be disappointed.  \n\n\n\nEqually so\, fans of Enslaved\, who are fond of progressive heavy metal mixed with nordic folk (fair warning to Enslaved fans though: do not expect heavy metal\, you won’t find any in this work) will hear complimentary echoes of Ivar’s full-time band within ‘Hugsjá’. For those looking for translations of the song titles\, I have provided them alongside each track description. \n\n\n\nMany listeners will not be able to understand the old Norwegian dialect used throughout these songs\, but a translation of the lyrics is thoughtfully provided with the vinyl sleeve and CD booklet\, complete with well-researched information on the origins of the naming of Norway\, its peoples\, and philosphy behind the choice of name for this awe-inspiring musical treasure. \n\n\n\nThe album begins with\nthe title track and has a strong\, evocative start. Using an array of\nold Norse instruments and minimal modern percussion (I think maybe\nthere was a ride cymbal or two from a drumkit but little else)\,\n‘Hugsjá’ (Mind-View) makes for a brilliant and welcoming opener. \n \n\n\n\nThe next track\,\n‘WulthuR’ (Radiance) starts with a haunting\, lone horn meoldy that\ngives way to modern drums as the intensity of this piece is built\nwith the assistance of a mixture of modern and ancient instruments.\nEventually the song pulls back to leave a finish with the horn\nplaying alone once again. \n\n\n\nThroughout the album\nthe music paints a picture to me of vastness from a long\, long time\nago. This is lended by the use of Norse mythology figures in the\nsongs ‘Ni Døtre av Hav’ (Nine Daughters of the Sea) and ‘Ni Mødre\nav Sol’ (Nine Mothers of the Sun)\, which were clearly made to be be\npaired together as they are. The former song is complete with fitting\nsounds of flowing water\, rhythm and time signature shifts that\nreflect the shifting behaviour of the sea\, and comes to a calm finish\nin concert with lyrics that translate to the following: \n \n\n\n\n“Over the deep halls of ÆgirNine maidens play\, freelySwathing softly man and otherTake them to their soaking graveTo their soaking grave” \n\n\n\nThe latter\,\na much calmer yet equally masterful piece\, paints a picture of\ntranquil sunlight with long\, steady musical notes played by\nHardanger-fiddle and supported by warm-sounding electronic synth and\nends with words to live by: \n\n\n\n“Each and every dayBy the edge of the worldYou are carried forthIn chilly seaBy the earth’s strengthSon of nine sistersSon of nine mothers” \n\n\n\n‘Fornjot’\nbegins with Einar alone providing vocals whilst playing the\nkravik-lyre\, as the ensemble slowly moves into play to create the\nominous atmosphere of this piece. Here is another song inspired by\nstories from Scandinavia’s pagan past\, of Fornjót the giant\, king of\nGotland\, Kænland and Finnland. A darker tone in this song than the\nothers with a good balance of low\, brooding tones with mid to high\nrange instruments that stop abruptly to leave the kravik-lyre alone\nto end the song \n\n\n\n‘Nattseglar’\n(Night Sailor) has more modern instruments throughout it\, showing\nonce again that a careful balance can be achieved between old and new\nas the song is carried along by a more contemporary percussive\nrhythm. It stands out for its more modern feel but is in no way out\nof place for this. \n\n\n\n‘Nytt Land’\n(New Land) begins with distorted guitars and a more traditional rock\nband backing while the older instruments take the lead melodies and\nconvey a feeling of mystery and adventure as the piece moves forward\nwith some slight use of flowing water sounds\, as if to encourage the\nlistener to picture norse travelers taking in the scenery of\nunexplored territory as their ships approach this land that would\nperhaps become their home. This song feels like discovery\, adventure\,\noptimism and new beginnings. \n\n\n\n‘Nordvegen’\n(The North Way) continues the theme of the last song\, adding an\notherworldly and bright feel with just an acoustic guitar and ambient\nsynth intro joined by Einar’s vocals and some very light percussion\ntowards the end. It is a short piece\, but atmospheric\, effective and\nleaves the listener wanting more. \n\n\n\n‘Utsyn’\n(Vista) is very close to the modern Norwegian word ‘utsikten’ which\ntranslates to ‘scenery’. A somewhat sombre piece that starts with the\nsound of waves washing onto a shoreline and a pairing between the\nkravik-lyre and Taglharpa\, interlaced with light drums and of course\,\nEinar’s solitary\, reverant singing. The song continues quietly until\napproximately the 4:30 mark where the full force of the ensemble\ncomes in to drive home the theme of vastness once again\, but this\ntime in the form of a landscape revered by the people who now call it\nhome. Like many of the others in this collection of songs\, the\nmusical barrage pulls away to masterful effect leaving vocals\, guitar\nand kravik-lyre to bring the song to a steady finish. \n\n\n\nThis next\nsong is a definite stand-out and one of my two favourites of the\nentire collection. ‘Oska’ (Ashes) starts strong\, with a pulsating and\nhypnotic rhythm prominently backed by the modern rock instruments\nwith the Hardanger-fiddle taking front-centre stage. Primal and\nenergetic\, you feel like you’ve been drawn into something\notherworldly yet familiar as it brings out something animalistic in\nyou. The music pulls back abruptly\, leaving the guitars\, kick drum\nand vocals as they sing\, then chant the only lyrics of the entire\npiece: \n \n\n\n\n“Or verda\, or oskaMed ild\, med skip” “Of the world\, of the ashesBy fire\, by ship”\n\n\n\nThe full\nensemble returns as one to play out the song as they fade away\,\nleaving just the sound of a roaring fire. \n\n\n\nThe final\nsong\, ‘Um Heilage Fjell’ (Holy Mountains) makes me feel as if they\nsaved the best until last with this hauntingly beautiful epic. It\nbegins and ends with the sounds of mountanous wind blowing and fits\nwonderfully\, with Einar’s gentle touch to the opening vocals\,\nbrilliantly executed with powerful melancholy. This piece chills me\nto the bone with the mournful feelings of loss it conveys. The ending\nlyrics are a perfect match for not only the end of the song\, but the\nentire journey this album takes you on. \n\n\n\n“Av vind er du komenTil vind skal du bli” “By wind you cameAnd wind you shall be”\n\n\n\nLaden\nheavily with lament and mourning\, I find myself more fond of this\npiece than any other on this masterpiece by Ivar & Einar. \n\n\n\nEvery part\nof this project feels carefully and skillfully prepared\, and is an\nawe-inspiring homage to Norway’s cultural beginnings. A brilliant\nexample of what can be achieved with a love of history and folklore\,\nskilled musicians and songwriters\, and an assortment of modern and\nancient instruments all brought together in a truly harmonious way. I\nhighly recommend this album to all lovers of music that entices with\na story and invites you to seek out more. \n \n\n\n\nHugsjá can be purchased digitally at By Norse Music’s Bandcamp page  \n\n\n\nPhysical\ncopies can be ordered from most music retailers. \n \n
URL:https://ncq.asn.au/2018/08/hugsja-music-for-the-ages/
ATTACH;FMTTYPE=image/jpeg:https://ncq.asn.au/wp-content/uploads/2018/08/Ivar-Bjørnson-Einar-Selvik-Hugsjá-1200-x-1200.jpg
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180810T121540Z
LAST-MODIFIED:20200719T232317Z
UID:11915-1781038167-1781038167@ncq.asn.au
SUMMARY:Honey and butter baked pears
DESCRIPTION:\nDesserts are one of those fascinating things that most people only occasionally have – but when you do\, you want to make it worthwhile. As I was grocery shopping the other evening\, I saw that pears are in stock and it made me think of this scrumptious (and SUPER easy) baked pear recipe – when I first made it\, I paired the pears with vanilla ice cream; but I’m told that thickened cream is also pretty delicious. The recipe is originally from here and I really hope you enjoy it! \n\n\n\nIngredients \n\n\n\n8 medium-sized pears (peeled\, halved and cored)8tbsp unsalted butter cut into 1cm cubesSaltSprig of fresh thyme2 fresh bay leaves1/2 cup honeyThickened cream or vanilla ice cream to taste.\n\n\n\nMethod \n\n\n\nHeat the oven to 200°. On a baking paper-lined cookie tray\, arrange the pears cut-side-up in a single layer. Top each pear half with butter and season very lightly with salt. Scatter the thyme and bay leaves over the pears and drizzle with honey. \n\n\n\nBake the pears\, turning them every 15 minutes to coat in the butter and honey\, until they are tender and caramelized – about 1 hour. Transfer the pears to a warmed dish and serve while hot with a generous pour of cream or a big scoop of ice cream \n\n\n\n \n
URL:https://ncq.asn.au/2018/08/honey-and-butter-baked-pears/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180809T235949Z
LAST-MODIFIED:20200719T232317Z
UID:11911-1781038167-1781038167@ncq.asn.au
SUMMARY:This week at the NCQ
DESCRIPTION:\nI thought it might be a good idea to start a small weekly blog where I can give you lovely readers an update on what’s been happening with me and the Norwegian Club every week – so welcome to our first post on the topic. \n\n\n\nThis week has been pretty hectic – we’re working hard preparing for the Scandinavian Festival – creating a roster for our waffle stall volunteers\, preparing the Norwegian Club’s offering for the Festival raffle\, sorting out commercial kitchen dramas – and of course\, testing waffle batter options to make sure we’ll be serving only the most delicious Norwegian waffles in Queensland.  \n\n\n\nWe’ve been talking with some of our Facebook followers and Club members about writing travel articles for an upcoming feature on the website – so stay tuned for that too! \n\n\n\nBeyond this\, I’ve also been working on a second viking dress – this time in a magnificent red weave for my partner’s sister to wear at the Festival (make sure you come and have a look!). The new dress has a few changes to the original I’ve been posting about\, and there will be blog posts coming up on not only the finishing touches of the original blue dress\, but detailing the changes I’ve experimented with for dress #2. \n\n\n\nAll of this work behind the scenes for the NCQ means that I’ve been a bit behind on posting news items and recipes – but I will have a scrumptious recipe for you to savour this afternoon\, ready for the weekend. \n\n\n\nLet us know if there’s something else you’d like to see on the site and we’ll try to make it a reality! \n\n\n\n \n
URL:https://ncq.asn.au/2018/08/this-week-at-the-ncq/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
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DTSTAMP:20260609T104927
CREATED:20180803T065212Z
LAST-MODIFIED:20200719T232317Z
UID:11909-1781038167-1781038167@ncq.asn.au
SUMMARY:Unveiling the mystery.... the 2018 Scandinavian Festival prize list
DESCRIPTION:\nSo we’ve been talking about the Scandinavian Festival now for months – and we’ve been asking our members and facebook followers to purchase raffle tickets for the annual Scandinavian Festival raffle – but until yesterday’s email to Club members*\, we hadn’t released a list of potential prizes. \n\n\n\nBut that’s changing today. \n\n\n\nWith tickets only $2 each and the ability to not only purchase via bank transfer; but with no need to attend the festival to make sure you win (handy if you want to be in it to win it but you’ll be overseas or interstate during the Festival!)\, there’s no reason not to buy. Whole books are of 25 tickets and exponentially increase your chances of winning too!The list\, for now…. \n\n\n\n$500 IKEA gift vouchers$450 Blaest raincoat$300 FINNAIR hamper$300 Nilfisk vacuum cleaner$280 Iittala vase from Finland$200 ECCO shoes voucher$200 Scanpan knife sets$200 Georg Jensen vase from Denmark$150 Estonian beverage hamper$140 Kanken bag (by Fjällräven) from Sweden$70 “Just Do It: Roll!” Grass skiing lessons$70 LEGO box sets$50 Isles Lane Bar & Kitchen voucher$50 Pasta Fresca vouchers$45 LEGO box set$35 LEGO box set\n\n\n\nand to top all this off\, the Norwegian Club is also providing a prize – a hamper to put any winner in the Nordic spirit. But we’re keeping that our secret for now! …stay tuned though\, and make sure you buy some raffle tickets…cause it’s fantastic. \n\n\n\n \n
URL:https://ncq.asn.au/2018/08/unveiling-the-mystery-the-2018-scandinavian-festival-prize-list/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
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DTSTAMP:20260609T104927
CREATED:20180731T061208Z
LAST-MODIFIED:20200719T232317Z
UID:11904-1781038167-1781038167@ncq.asn.au
SUMMARY:Exploring the Akerselva River
DESCRIPTION:Here at the NCQ\, we figured it’s time to add in a travel section – for those of us who go places in planes – and those of us who want to! Our first piece comes care of TheLocal.No. Let us know what you think! \nA popular recreation area with a vibrant history\, the Akerselva River is a great place to explore on a hot summer day\, says travel editor Marie Peyre.\n\n\nCutting through the city from Maridalsvannet Lake in the north to Bjørvika and the Oslofjord in the south\, the 8km-long Akerselva is Oslo’s green artery\, once described by the New York Times as ‘one of Europe’s finest streets’.\n\nAlong the river\, which traditionally divided the affluent western neighbourhoods and the poorer working class suburbs to the east\, you will find a vast array of old industry buildings next to thriving wildlife\, cosy restaurants and cafes\, colourful street art\, beautiful waterfalls\, luxurious parks and more.\n\n\nNydalen. Photo: Marie Peyre\n\nBridges and waterfalls\n\n\nNearly 50 bridges span the Akerselva\, and there are some 20 waterfalls along the way. Which one of these is the most spectacular is debatable\, but the waterfall at Mølla (Nedre og Øvre Vøyen Foss)\, located next to the  picturesque Hønse-Lovisa’s house and the Beier Bridge in Sagene\, is a good contender. \nOther notable waterfalls include Bjølsen Waterfall\, the highest with a drop of 16 metres\, Nedre Foss in Vulkan and the man-made Nydalsfossen in Nydalen. \n\n\nØvre Vøyen Foss. Photo: Marie Peyre\n\nThe Jerusalem Bridge\, which opened in 2011\, is one of the newest\, and rather impressive\, rising 14 metres over the river at its highest. \nThe Åmot Bridge is another favourite. The suspension bridge\, built in the early 1850s in Modum\, Buskerud\, was one of the first of its kind in Norway\, and one of the most expensive – it cost almost four times the agreed budget. In the 1950s\, the bridge was dismantled and moved piece by piece from its original location to Oslo. \nAlso worth mentioning are the imposing\, gothic-inspired Sannerbrua and Ankerbrua Bridge\, with its famous bronze sculptures by artist Dyra Vaa – hence its nickname\, the Fairytale Bridge.\n\n \n\nÅmot Bridge. Photo: Marie Peyre\n\nArt on the go\n\nArtists (among them famous names like Frits Thaulow and Edvard Munch) have long been drawn to life along the Akerselva\, its waterfalls\, bridges and factories\, and the river is a recurrent motive for many. \nToday there is still plenty to see along the river for those interested in art. The ateliers at Frysja for example\, home to more than 50 artists\, open their doors on several occasions throughout the year – you can visit during Oslo Open\, Turist i Egen By and in November\, when they hold their own Christmas Market. \nThere are also many sculptures along the river\, from the much-loved Factory Girls on Beier Bridge by sculptor Ellen Jacobsen to Petter Hepsø’s Elephant in Sagene or Ola Enstad’s Divers in Grønland… not to mention the Dick Swan (yes\, you read this correctly) floating in the water outside Blå in Grünerløkka.\n\n\nThe Old Factory\, Akerselva by Frits Thaulow \n\nStreet art enthusiasts will also be spoilt for choice. Vulkan and the adjoining area have long been a hotspot for street art in Oslo. More recently\, works by internationally renowned artists like Martin Whatson\, Jussi TwoSeven\, Anna Woods and Julien de Casabianca have popped up further afield on both sides of the river. Watch out too for smaller pieces by Isaac Cordal or Carrie Reichardt hidden along way. All these are part of the Nuart RAD project\, supported by Kulturetaten\, Oslo Municipality’s Agency for Cultural Affairs.\n\n\nStreet art in Vulkan. Photo: Marie Peyre\n\nIn\, on and by the water\n\nWalking along the Akerselva makes for a great day out\, but there are other ways to explore and enjoy the river. Cycling\, for example\, is popular too. Bring your own bike\, or use one of the many city bikes available. There are 200 stations scattered across Oslo. A day pass costs a mere 49 kroner. Please note that you can only use the same bike for up to 45 minutes before you need to park it at a city bike station. You may then pick up another bike at the same or any other bike station.\n\nIf you plan on spending the whole day cycling\, hire instead a bike from Viking Biking (from 200 kroner for 24 hours). They also have a guided tour that takes in part of the Akerselva (380 kroner per person)\, with guiding in English.\n\nFeeling adventurous? Join Mad Goats Kajakkskole for a fun couple of hours paddling on the Akerselva. While the company caters primarily for groups\, they also offer tours for individuals every Friday in summer (5pm and 7pm\, 690 kroner per person). Kayak down from Mathallen to Grønland\, then through a 500 metre-long tunnel under Oslo Central Station (it’s dark in there\, be warned)\, and come out in Bjørvika\, where you will paddle past the new Munch Museum and round the Opera. These tours are great fun\, and offer a completely new perspective on the city.\n\n\nKayaking on the Akerselva with Mad Goats Kajakkskole. Photo: Marie Peyre\n\nOn a hot day\, the temptation to jump into the water will be overwhelming. The good news is – you can! Brekkedammen near Frysja (just below Maridalsvannet Lake) is one of the most popular places to go for a swim\, spend the afternoon lounging on the grass or even have a BBQ. Smaller but just as packed in summer\, the man-made pools at Nydalen are another good bet – a great spot for a refreshing dip in the summer heat before enjoying a drink at one of the many adjoining watering holes.\n\n\nDid you know?\n\nThere was once a ski jump along the Akerselva. Nydalsbakken was 53 metres high\, and the prestigious Nydalsrennet was organised here from 1914 to 1953. Crown Prince Olav even took part in the competition in 1921.\n\n\nNydalsbakken Ski Jump. Photo: Anders Beer Wilse/Oslo Museum\n\nElvelangs i fakkellys is a popular light festival along the Akerselva\, taking place each year in September. An atmospheric walk along the river\, where visitors experience different cultural events along the way in the form of lights\, dance and music\, both from professional and amateur performers. This year the festival will take place on September 20th.\n\nGrünerløkka Student House\, aka the Student Silo (a former grain elevator) is located just opposite Vulkan on the eastern side of the Akerselva. Opened in 2000\, the 19-story student housing complex houses 226 studios\, and has since become a landmark in the area – it even received Oslo’s Architecture Prize in 2002.\n\n\n\n
URL:https://ncq.asn.au/2018/07/exploring-the-akerselva-river/
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BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180725T113947Z
LAST-MODIFIED:20200719T232317Z
UID:11900-1781038167-1781038167@ncq.asn.au
SUMMARY:Norway's beerfully hot summer
DESCRIPTION:Warm weather has coincided with record sales of beer and bottled water in Norway\, but fewer soft drinks are being consumed.\n\nSales of beer increased by just over three percent in the first half of 2018\, Nettavisen reports. \nThe most recent months in particular have brought figures up\, resulting in “all time high” beer sales beating the previous record from 2016\, Petter Nome\, director of Bryggeri- og drikkevareforeningen (The Brewery and Drinks Association) told Nettavisen. \nSales of bottled water have meanwhile increased 18 percent compared with the first half of 2017\, which also represents a record. \nJune saw 34 percent more sales of bottled water than in the corresponding month last year. \n“That is a new record for a single month\,” Nome said. \nFour percent less sales of soft drinks or soda were recorded in June compared with June 2017. \n“There must be an explanation other that increased shopping at the border\, although it is difficult to find data from Sweden to support that. There is no systematic recording of data from border stores\,” Nome said. \nTurnover from sales of sugar-free soft drink also fell\, but only by one percent for the first half of the year\, resulting in the unique situation in Norway of higher sales of sugar-free soft drinks than those with sugar. \n“We are the first country in the world that can say that. Some countries include water (in the calculation)\, but Norway doesn’t\,” Nome told Nettavisen. \n\narticle sourced from TheLocal.No. \n
URL:https://ncq.asn.au/2018/07/norways-beerfully-hot-summer/
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BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180715T221204Z
LAST-MODIFIED:20200719T232318Z
UID:11896-1781038167-1781038167@ncq.asn.au
SUMMARY:The great (porridge) debate
DESCRIPTION:It was this morning as I was listening to one of my lectures for a subject I’m studying at UNE (Europe and the New World) while scarfing down a bowl of steaming porridge (instant – but there’s no stovetops at work\, so judge not!) that I started to wonder…there were so many\, many foods that became staples of diets across Europe after the conquest of America\, that were never around before. What about porridge? \nI had read somewhere that porridge is one of the oldest-known dishes in Scandinavia…but that doesn’t necessarily mean it was made the way we think of it now.. so with my curiosity cap on\, I began to explore. Several articles in\, I found this gem and I knew I had to share it with you all. \nThe Great Norwegian Porridge Debate\, Or Tradition Vs. ‘Science’\nby Deena Prichep \nWhen you talk about traditional Scandinavian foods\, you end up talking about porridge. In a cold climate\, only certain grains could thrive — namely barley and oats. Their warm mush was a building block of early Nordic foodways\, and is still a staple. \nNow\, an everyday bowl of plain old grain mush hardly sounds controversial. But in the middle of the 19th century\, Norway was gripped with a series of public debates that later became known as the Norwegian Porridge Feud. Really. \nBefore we get into the debate\, let’s talk porridge itself. \n“Porridge has been one of the fundaments of Scandinavian food culture from prehistoric times until the 20th century\,” writes Henry Notaker in his book Food Culture in Scandinavia. “In some areas it was served two or three times a day\, eventually as a thinner soup\, or gruel.” \nPorridge was so important that there were special exemptions allowing people to cook it on religious holidays\, even when other forms of work were banned. \nTraditionally\, Norwegians would take flour or grits of oats or barley (rice if they were fancier)\, and simmer it up with water to make a gruel. Then\, at the end\, cooks would stir in an additional measure of flour to finish the pot. And when we’re talking Norwegian cooks\, we’re talking about women. \n\n\n\n \nBut in 1864\, Peter Christen Asbjørnsen\, writing under the pleasant-sounding pseudonum Clemens Bonifacius (“the gentle helper”)\, published a cookbook called Fornuftig Madstel (Sensible Cookery) which argued that the flour stirred in at the end was a misguided waste. Asbjørnsen maintained this uncooked flour went straight through the body without being used. He saw this not only as a loss to the farmer\, but a loss to the economy of the country as a whole. \nEven before this bold claim was made\, culinary ethnologists Astri Riddervold and Andreas Ropeid say there were rumblings about overhauling domestic practices. While most cookbooks and domestic guides of the time had been from women who cited their own home experience\, a new genre of books was emerging\, written by male doctors who sought to replace folk wisdom with instruction in the evolving field of domestic science. And mind you\, this was most definitely still evolving — opium and coca received the stamp of approval\, and the jury was still out on whether whole grains helped or harmed. \nOn the pages of these books\, the sides were clearly being staked. In Fornuftig Madstel\, Asbjørnsen wasn’t just suggesting a new breakfast recipe — he was stating that generations of traditional practice were wrong. And these were fighting words. \n\n\n\n \nIn the ensuing debate\, many were on the side of European scientific progress. Others affirmed the thousands of years of porridge-making tradition\, and said Asbjørnsen’s entire book was an insult to the people of Norway. \nThe most vocal of these voices was Eilert Sundt\, a theologist and sociologist who founded the sociological journal Folkevennen. In a series of articles\, Sundt argued that the problem wasn’t just Asbjørnsen’s science — it was his entire approach of “porridge-splaining\,” instead of trusting the knowledge of women. \nRiddervold and Ropeid say that Asbjørnsen ultimately had a significant impact on changes in the Norwegian diet — both positive (an increase in vegetables and fruits\, and fresh meat and fish)\, as well as negative (an overly enthusiastic embrace of coffee\, sugar\, syrup and refined flour). \n\n\n\n \nLuckily\, porridge itself survived the controversy. In fact\, according to modern Norwegian chef Andreas Viestad\, “Porridge is having a revival actually\, with inspirational cookbooks\, porridge bars and a willingness to innovate. And this leads to a deeper appreciation of some of the traditional recipes as well.” \nAnd as for the traditional recipes themselves? \nAccording to current scientists\, despite Asbjørnsen’s “scientific” arguments\, the traditional practice of stirring in flour yielded a perfectly healthy porridge. Dietitian nutritionist Amy Myrdal Miller says that there are numerous variables — heat of the porridge\, hydration ratios\, grind size of the grain\, etc.— but essentially\, traditional home cooks were making a fully digestible product. “Hydrating the starch with hot water is essentially cooking the flour\,” Myrdal Miller explains. \nAnd Stephen Scott Jones\, director of Washington State University ‘s Bread Lab\, notes that not only would the stirred-in flour have been digestible — it may also have been necessary. Especially if porridge was made from cracked grains of questionable quality. Which\, if you’re going back hundreds of years\, was likely a safe bet. \n“If the grains had been sprouted in the field [indicating a bad harvest year or years]\, the starches would have been converted to sugars prior to making the porridge and would never thicken\,” Jones explains. \nHe says the same goes for if the worst of grain was used\, or if it was just a bad harvest year — both of which could also yield grain with a poor starch-to-protein-and-chaff ratio\, which wouldn’t thicken in the pot. But\, Jones says\, you could solve this problem of watery porridge by stirring in a last-minute handful of flour — as Norwegians had been doing for centuries. \n
URL:https://ncq.asn.au/2018/07/the-great-porridge-debate/
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BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180715T001803Z
LAST-MODIFIED:20200719T232318Z
UID:11890-1781038167-1781038167@ncq.asn.au
SUMMARY:Creating the Viking apron dress - stage 2
DESCRIPTION:So you’re back for part 2! The drawing\, cutting and pinning stage. \nIn our last post about the dress\, I talked about taking your measurements to make sure the size of the material you ended up with was right. I’ll start by correcting myself now with the estimates I put on the size of the material required – I previously said I should only need 1m of fabric. This would have been true if I had actually been working in cm’s\, but I took all my measurements in inches and so ended up needing almost all the fabric I had bought. Make sure you measure your fabric by the same increments you measure yourself. \n\nThe drawing stage \nFor this part\, you’re going to want a large solid surface to work on – I used my dining table and that turned out to be perfect\, provided I moved the fabric along every so often to draw the next panel. You’ll need: \n\nFabric\nMeasuring tape\nTailor’s chalk\n\n \nAll you need to do is take your notes from the measurements you’ve already taken\, and convert these into pattern lines. I turned my fabric to the inside-side (the part no-one will see) and marked a border along the cut edge of the fabric to make sure my reference lines would be straight. I started with the bottom hem line along the bottom edge of the fabric (giving myself an inch of ‘hem space’ between the fabric edge and what would be the visible part of the hem). I marked the line incrementally so I could keep track of how far from the actual edge of the fabric my bottom line would be\, and used a piece of cardboard to make sure the line was absolutely straight between my mark points. It’s also important to mark the increments of each skirt panel – so for me\, that meant a big cross-mark at 36″ increments. \nFrom there\, I used the measurement I had taken to determine how long I wanted the skirt part to be\, and made another line across the fabric as my second reference point. From here\, I measured 18″ (half my skirt width) in from the side border\, made a mark\, then made two extra marks 9″ either side of the 18″ mark. This is to set up the bottom part of the bodice. \nMeasuring up from each of my 9″ marks with the measurement I had taken for underarm-bust\, I made two more marks farther up the fabric (toward the top edge)\, then drew a rectangle between all four of the 9″ marks. This created the first bodice panel. \nThe next step proved to be a little bit tricky\, but what I did was pinched the edge of the fabric at the outside waist-hem marking and at the outside bottom-hem marking\, and folded the fabric along that line (with the marked side facing out).This allowed me to rub my tailor’s chalk along the fold to create the A-line of the skirt. I then repeated the step on the other edges of the fabric – and the first panel was completed. \n \nOnce you’ve done these steps\, you repeat them twice more to create the other two panels of the dress – only keep in mind that from centre bodice to centre bodice (where I used my first 18″ marking) is the full width of your skirt hem (so in my case\, 36″). The gaps between each skirt is what will create the gores of the skirt. \n\nThe cutting stage \nOnce you’ve got all your measurements and you’re confident they’re correct\, measure them all again. It’s too late to double check once you’ve started cutting. \nIf you’re confident you’re ready after your double-check\, then start cutting. I cut my side edge off first (to make sure my split gore would be the right width)\, then cut out each dress panel\, marking each dress panel and gore panel as I went with “bodice 1 / gore 1 / bodice 2 / gore 2 / bodice 3 / gore 1/2 / gore 1/2). \n\nThe pinning stage \nWith all the pieces cut out\, I pinned my bodice together (creating a seam about 3/4″ deep) and tried the outfit on as an additional check measure. \n \nI liked the way it fit so I then pinned in the two whole gores\, pinned together the two half-gore pieces and pinned them in as well. I then tried the dress on a second time (very\, very carefully) to make sure I was still satisfied. \n \nAt this point\, I decided to deviate slightly from ‘tradition’ and pinned a zipper into the back bodice of the dress because I knew I was going to want to take in sections of the bodice to make it a little more form-fitting (I have a big difference between my bust and my waist – you may not find this step necessary). \n\nIn my next post\, I’ll go into the sewing stage – which will include the style of hem I used\, as well as how I pinned and sewed the dress trim and straps. \n
URL:https://ncq.asn.au/2018/07/creating-the-viking-apron-dress-stage-2/
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BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180711T085818Z
LAST-MODIFIED:20200719T232531Z
UID:11882-1781038167-1781038167@ncq.asn.au
SUMMARY:Skolebrød
DESCRIPTION:Ingredients\nFor the Bread: \n\n3 cups all purpose flour\n1?4 cup sugar\n1?2 teaspoon salt\n1 large egg\n1 tablespoon active dry yeast\n1 cup milk\n5 tablespoons unsalted butter\n\nFor the Custard: \n\n3 egg yolks\n1?4 cup sugar\n1?2 tablespoons cornstarch\n1 cup milk\n1?2 teaspoon vanilla extract\n3 tablespoons unsalted butter\n1 egg\, beaten\nconfectioners’ sugar\nsweetened coconut\, grated\n\n\nMethod\n\nPlace flour\, sugar\, salt\, egg\, and yeast in the bowl of a kitchen mixer.\n\n\nHeat up milk and melt the butter in it. It should be finger warm in temperature. Add the butter/milk to the mix and combine for at least 5 minutes until you have a smooth dough. Cover with plastic wrap and let rise for 1 hour.\n\n\nMix together egg yolks\, sugar\, cornstarch\, and 2 tablespoons milk. Bring the remaining milk to a boil with the vanilla and then pour into the egg mixture. Mix well and pour back into the pot. Stir over low heat until thick\, remove from heat\, and stir in butter. Combine until all is incorporated.\n\n\nPour onto a metal baking tray and cover with plastic wrap. Place in fridge until cool.\nDivide the dough into 12 pieces and roll each into a ball. Place on a baking tray covered with parchment paper. Let them sit for 30 minutes.\n\n\nMeanwhile\, preheat oven to 180°C.\n\n\nMake an egg-size indention in each bun and fill with custard. Brush with beaten egg and bake until lightly golden. This will take about 20 minutes.\n\n\nCool on a wire rack.\n\n\nCombine confectioners’ sugar and water until mixture becomes a thick frosting. Frost the buns and sprinkle with coconut.\n
URL:https://ncq.asn.au/2018/07/skolebrod/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180709T204414Z
LAST-MODIFIED:20200719T232531Z
UID:11879-1781038167-1781038167@ncq.asn.au
SUMMARY:Norway and other sovereign wealth funds pledge to help fight climate change
DESCRIPTION:Six sovereign wealth funds pledged on Friday to fight climate change at a meeting hosted by Emmanuel Macron\, as the French president pushes his “make our planet great again” message. \n\nThe funds manage assets with a total value of $3 trillion and include that of Norway\, the biggest in the world\, valued alone at $1 trillion. \nFour Gulf funds — those of Kuwait\, Qatar\, Saudi Arabia and the United Arab Emirates — have also signed up to the charter\, which commits them to investing in companies that factor climate risks into their strategies. \nNew Zealand’s sovereign wealth fund has also joined the initiative\, which was unveiled by Macron and Norway’s Prime Minister Erna Solberg at a press conference on Friday. \nThe funds — mainly fed by revenues from the fossil fuels blamed for global warming — have also promised to publish data on how they are reducing their carbon footprint as many countries across the globe shift to cleaner energy. \n“The transition to a low-carbon economy creates new investment opportunities\,” the six funds said in the charter. \nThey expressed hope that the agreement would help “tilt the trajectory of the world economy towards sustainable growth and avoid catastrophic risks for the planet”. \nThe funds first agreed to work together on environmental issues at the “One Planet Summit” in France in December\, organised by Macron after US President Donald Trump pulled out of the Paris climate accord. \nTrump\, who faced global condemnation for the June 2017 decision\, painted the agreement as a “bad deal” for the US economy. \nWith his catchphrase “Make our planet great again” — a riposte to a favourite slogan by Trump\, a climate change denier — Macron has pitched himself as a leading figure in rallying the world to action against global warming. \nEnvironmentalist critics charge that his government has had a lacklustre record in its first year\, however\, giving ground to powerful farming and industrial lobbies. \nMacron’s supporters argue that he is being pragmatic on the environment\, giving political backing to green causes while taking gradual steps towards more eco-friendly policies. \n\n*source: The Local.No* \n
URL:https://ncq.asn.au/2018/07/norway-and-other-sovereign-wealth-funds-pledge-to-help-fight-climate-change/
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DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180703T111954Z
LAST-MODIFIED:20200719T232531Z
UID:11865-1781038167-1781038167@ncq.asn.au
SUMMARY:Creating the Viking apron dress - stage 1
DESCRIPTION:Hi everyone… so this post will be the first in a series detailing my progress as I undertake the journey of creating a (slightly) stylised version of the commonly accepted viking apron dress. While there’s some disagreement as to the exact style of the apron dress (given that archaeological finds aren’t exactly able to provide us with complete samples of the dresses)\, the general consensus is that the whole outfit consists of a long chemise underneath (usually linen) and a dress over the top with wide straps\, a simple shape and flowing skirt. To this is added the traditional ‘tortoise’ brooches and one or more strands of decorative beads (glass\, metal\, stones\, talismans etc). The more strands and the more decorative the strands supported by the beads\, the wealthier you were in the Viking Age. \n – header image getting inspiration from google – The Viking Queen (in blue)\, a Pinterest post (in red) and the Ingrid the Hearthkeeper costume from ArmStreet (in green) – \n\nThe Pattern \nSo that brings us to the first part of the outfit design process: the pattern! Now\, there’s a wealth of patterns available online for the viking apron dress. They range from the (supposedly) ultra-simple two panel\, two gore dresses; all the way up to 6 (which I think is a bit excessive). I’m going for the semi-simple 3 panel\, 3 gore skirt. I have a friend who insists that 4 panels are the best – but I like the elegance of an uninterrupted bodice so 3 works for me! \nOnce you decide on the pattern you’re going for\, you need to take your measurements as accurately as possible. I followed the instructions in this diagram for help working out exactly what measurements I needed to take (spoiler: you’ll need the fullest part of your bust\, your waist\, and the length between your underarm to the curve of your waist)\, and then worked out how long (from bust to the hem of the dress) I wanted it to be. \n \nThese measurements combined will help you determine how large the piece of fabric is that you’ll need to buy (3x bottom hem + height of the dress). For peace of mind\, I purchased fabric 2.5m long x 150cm high\, to account for a fudge factor in the sewing/cutting process and for accessories/spare bits. With this pattern\, I should only need 1m in length – but this way\, I can make two dresses if I want. \n\nThe materials you’ll need \n\nA sewing machine is going to be the first (and most important) part of making any machine-sewn outfit – so if you don’t have one yet\, you should probably get one. You can certainly sew the outfit entirely by hand – it’s just going to take longer. The other materials and general process you’ll need to follow are basically the same.\nGood scissors. Buy a pair of scissors specifically for sewing. There is nothing worse than having a pair of scissors that aren’t super sharp and end up tugging on threads and messing up your pattern. I bought a pair of inexpensive dressmaking scissors from Spotlight for about $12.\nFlexible measuring tape. I like having plenty of tape to measure with\, so I got a 3m quilters measuring tape with inches on one side and centimeters on the other.\nTailor’s chalk. This will help you sketch out your pattern directly onto the fabric you’re going to use – you write on the reverse side of the fabric and you can remove all the markings with a damp cloth without issue.\nThread. This can be a controversial issue with some people advocating for super cheap thread and some advocating for really expensive… I find (and have been advised) that Gutermann threads are the most usable – and for this project\, I’m using the polyester thread. Make sure the thread is as close a match to the fabric you’re using as possible.\nMetal bobbins. These are for your sewing machine and provide a vital 1/2 of the stitching.\nTrim. This is optional\, but I’ve decided to use some decorative trim for my apron dress in blue and gold – this will go around the bottom hem of the dress as well as around the top of the bodice.\nPins. These are to hold your pattern pieces together as you re-check pattern piece sizes and get ready to sew\nFabric! The most integral part of the process – no fabric\, no dress. Typically\, viking apron dresses were made out of linen or wool – but this is my first time sewing without a paper pattern\, and it’s going to need to be fairly hard-wearing given what I want to use the dress for\, so I found the shade I was hoping for in an inexpensive woven polyester curtain material at Spotlight (you’d be amazed at how diverse and brilliant curtain and upholstery materials can be – and no-one will ever know it’s not pricey dress fabric)\, checked the length was what I was looking for\, and bought it. The fabric has a lovely subtle weave pattern to it that I think looks pretty (and authentic) – and has a weight akin to a medium-weight wool – so perfect for the winter.\n\n \nIn my next post\, I’ll talk about the drawing\, cutting and pinning stages of the dress\, so stay tuned! \n\nDISCLAIMER: I am no sewing expert. I have sewn a few simple pieces with a sewing machine previously\, but I’m still pretty new to machine sewing. I will be completely honest throughout these posts and will be providing pictures as I go – so novices and experts alike can follow along without issue. If you do find any instructions or updates a bit challenging\, let me know!  \n
URL:https://ncq.asn.au/2018/07/creating-the-viking-apron-dress-stage-1/
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BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180701T222213Z
LAST-MODIFIED:20200719T232531Z
UID:11861-1781038167-1781038167@ncq.asn.au
SUMMARY:Norway following Australia's lead in banning branded packaging for tobacco products.
DESCRIPTION:A law change that comes into effect on July 1st will require all packaging on cigarettes and snus in Norway to be entirely neutral. \n\nSelling the tobacco products in non-standardised packaging will be illegal under the new law. \n“This is an important step towards the long-term aim of a tobacco-free society. Protecting children and young people from tobacco is at the core of Norwegian tobacco politics\,” the director general of the Norwegian Directorate of Health Bjørn Guldvog told news agency NTB. \n“Tobacco packaging has been one of the last advertising channels for tobacco in Norway\,” Guldvog added. \nA transitional phase for producers to switch to the neutral packaging comes to an end on Sunday\, July 1st. \nThat means that logos\, symbols\, pictures\, colours and any other form of advertisement are now banned from cigarette packets and the circular boxes of snus\, a moist powder tobacco product related to dry snuff that is popular in Norway and Sweden. \nPackaging will be given a standardised colour and brand names must be written in a generic colour and style. \nLast year\, an injunction was taken out against the Norwegian state by snus producer Swedish Match in an effort to delay the introduction of neutral packaging after the law was passed on July 1st 2017. \nThe legal pursuit was unsuccessful\, however\, and the deadline for all packaging to become neutral within a year remained in place. \n  \n\nsourced from The Local.No \n
URL:https://ncq.asn.au/2018/07/norway-following-australias-lead-in-banning-branded-packaging-for-tobacco-products/
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BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180627T060903Z
LAST-MODIFIED:20200719T232531Z
UID:11857-1781038167-1781038167@ncq.asn.au
SUMMARY:Meatballs
DESCRIPTION:Norwegian meatballs\, like Norwegian waffles\, have a million and one recipes all claiming they’re the definitive…. but for me\, this is it. It’s the recipe my mum used when I was small\, so the taste for me is iconic Norwegian (and is best enjoyed with fluffy mashed potatoes\, steamed vegetables and of course the built-in gravy). Now – some people will say that it’s Sweden who has meatballs and Norway who has meat-cakes (rissole-size) – it’s up to you\, but I personally love the meatball size – and for me\, these blow the Swedish competition right out of the water. \nIngredients \n\n2.5kg ground meat (1/3 each of beef\, veal and pork – but if you can’t get/don’t want veal\, beef and pork is grand)\n2 Medium onions\, finely ground\n½ tsp nutmeg\n½ tsp allspice\n1 tbsp salt\n½ tsp pepper\n2 Eggs\, beaten\n½ cup full cream milk\n½ cup breadcrumbs\n4-5 Beef bouillon cubes or 4-5 tsp. instant beef bouillon\n2 tbsp self-raising flour\n\n  \nMethod \nHeat over to 180 degrees. \nCombine all meatball ingredients\, kneading by hand for 5 minutes or more to blend spices into meat. Lightly grease or coat shallow baking pans with no-stick cooking spray. Form small round meat balls; dipping hands into cold water to shape smooth. Bake 10 to 15 minutes. \nPlace cooked meatballs in large kettle; add bouillon cubes\, meat drippings from baking pan and water to cover. Stir in flour (I make a roux first so the flour doesn’t get gluggy)\, heat to boiling; then simmer 1 hour. Remove meatballs and thicken gravy with flour to desired consistency. \n  \nCook’s tip \n\nTo make a roux\, melt 1 tbsp of butter\, add in 2 tbsp of flour and mix fully until there’s no dry flour and the roux is a smooth paste. You can then add this to any liquid without worrying about a floury taste or clumps forming\nYou can freeze the meatballs for convenient heating and eating later – just put them into either a click-seal bag with the gravy (make sure to squeeze the air out completely!) or into a conventional take-away food container. They still taste sensational and it makes for a super quick dinner!\n\n
URL:https://ncq.asn.au/2018/06/meatballs/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180620T090949Z
LAST-MODIFIED:20200719T232531Z
UID:11853-1781038167-1781038167@ncq.asn.au
SUMMARY:Riskrem
DESCRIPTION:I’ve heard it said that riskrem is one of the most famous Norwegian desserts…. so I thought\, for our Wednesday recipe days\, that we might put in another iconic recipe. \nIngredients\n\n250ml milk\n¾ Cup long-grain white rice\n½ Cup plus 1 to 2 Tbsp superfine sugar\n1 Tsp salt\n½ Tsp almond extract\n½ Cup almonds\n½ Cup frozen raspberries\, thawed\n2 Cups whipping cream\n3 Tbsp lingonberry jam\n\nMethod\nPreheat your oven to 180º. \nIn a large non-stick sauce pan simmer the milk\, rice\, 1/2 cup sugar and salt. Make sure to stir the mixture often until the rice is tender. Simmer until the mixture will thicken to the consistency of porridge about 30 minutes. Add the almond extract. Pour the mixture into a large bowl and let cool\, stiring occasionally for approximately 15-20 minutes. \nBake the almonds in a 9-inch pie pan until golden\, approximately 10 minutes. Save one almond and chop the rest. The reserved almond should be hidden in the rice pudding and the person who finds it gets a gift\, usually a marzipan pig. \nTo make the raspberry topping place the raspberries in a blender and blend until smooth. Strain the puree through a fine wire strainer to remove the seeds. Discard the seeds and sweeten the puree with the remaining sugar to taste. \nWith your mixer on high speed\, in a large bowl whip the cream until soft peaks form. Fold the whipped cream into the cooled rice along with the reserved almond\, chopped almonds. Mix until just blended. \nTo serve\, heat the raspberry mixture in the microwave until just hot. If the preserve mixture is too thick add in a little hot water and whisk until smooth. \nServe and drizzle with the preserves or raspberry sauce. \n
URL:https://ncq.asn.au/2018/06/riskrem/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Australia/Brisbane:20260609T204927
DTEND;TZID=Australia/Brisbane:20260609T204927
DTSTAMP:20260609T104927
CREATED:20180619T054938Z
LAST-MODIFIED:20200719T232531Z
UID:11850-1781038167-1781038167@ncq.asn.au
SUMMARY:The first electric plane takes flight in Norway
DESCRIPTION:Minister for Transport Ketil Solvik-Olsen will be on board as Norway’s first electric aircraft makes its first journey on Monday.\n\n\nAvinor\, the owner of the aircraft and Norwegian airport operator\, wants the Scandinavian country to be a world leader in electric aviation and has set a target for all domestic flights in the country to be electric by 2040\, NTB reports. \n“Unnecessary flights contribute to damaging the world’s climate through enormous carbon dioxide emissions\,” Anja Bakken Riise of Norwegian environmentalist NGO Future in Our Hands told the news agency. \nThe electric aircraft\, an Alpha Electro G2 produced in Slovenia\, is scheduled to take off from Oslo Airport on Monday afternoon and will be flown by Avinor CEO Dag Falk-Petersen. \nSolvik-Olsen will be the only passenger on board the aircraft\, which has a capacity of two people and has a two-hour charging time. \nThe aim of the flight is not to demonstrate the practical viability of the aircraft\, Riise said. \n“This aircraft shows it is possible to fly on electricity. The point of the flight is to show it’s possible\,” she said. \nThe flight on Monday is therefore an important moment for Norway\, said the head of the NGO\, which hopes to see favourable government policies for electric aircraft in a similar manner to those relating to electric cars. \n“The aviation industry must learn from Norwegian electric car policies. Norway has been a leading country for electric cars because the government has used all its resources. The same thing must apply for electric aircraft\,” Riise said. \n\narticle sourced from The Local.No \n
URL:https://ncq.asn.au/2018/06/the-first-electric-plane-takes-flight-in-norway/
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