It tells the story of King Frederik who did not much care for the photographers, but had one he tolerated. Prince Henrik who was taught how to sail by a photographer. The photographer who got the scoop of Mary and Frederik together on holiday in Australia, based on something Mary had said in an interview a lot earlier. It also tells of how they might not publish something because the royal family asked them not to.
Of course, the stories in the book are subjective – as the last chapter’s interpretation that Queen Margarethe will abdicate any day now. (The book was written in 2009.)
The photographers share the stories of how it is to travel with the royal family. How they can joke with them one minute, and be very formal the next.
And the story of how one of them – Martin Jørgensen married into the family, sort of.
As more and more newspapers and magazines are starting to rely on pool photography and buy from a limited number of photographers, it seems like the type of photographers in this book, who photograph the royal family for so long that they get a relationship with them, may be a dying race.
I found the book fascinating, and if you read Danish, it is definitely worth a read.
These rather reminded me of Baklava in consistency. And my sister also commented that she has had something similar Middle Eastern desserts.
I am not a huge fan of coconut, but it needed it here for the consistency. I am not sure what I would substitute it with if I did not have it. More nuts maybe?
I switched the dried cherries for raisins and the milk chocolate for dark.
I did not chop any of the items for the filling at the start of making the recipe. When the recipe said to combine the ingredients for the filling in a bowl, I added them all to the food processor and zapped them together until they were finely chopped. Beats chopping everything by hand.
The end result worked rather well for me. However, I fell victim several times to skimming the recipe and going by what I thought the procedure was, from other similar recipes.
I think my dough ended up thicker because of it, but as it was still very flaky when baked, I can live with that.
I brought it to work the next day and served up the remainder, and all of my colleagues said they loved it – with a couple asking for the recipe.
I would have loved for there to have been a picture involved in the cookbook.
In the midst of the sad royal news from Belgium – Queen Fabiola passed away yesterday, it is also time to remember that there will (knock on wood) be some happy princely news coming from Monaco soon.
Princess Charlene is due to give birth to a set of twins in December. The Monegasque succession details that male goes before female. So, if a girl is born first, and the second twin is a male, he will go before his sister in the succession.
If two girls are born, or two boys – the order in which they are born determines the succession, same as with siblings born years apart.
Naturally, there has to be a poll:
What do you think the twins born in Monaco will be?
The (100% wool) yarn I started with was fluffy. After being in a water bath with vinegar, it was no longer fluffy. But it took color really well, and quickly.
The one in the microwave ended up purplish, which was logical since I used the violet food coloring. I found that (as I suspected) my microwave is less than optimal, and it took several more minutes in the microwave on high than in the original instructions.
The one on the stovetop, I actually used two pots with different colors to get a more fancy yarn. Burgundy and green. (Suitable for the Christmas period, no?) The two pots meant that yarn hung between the pots, so it ended up dripping quite a lot on the stove.
If I only had used one color on the stovetop, there would hardly have been any difference. Now, the stovetop was messier. But time-wise the microwave was preferable to the stovetop.
It was an interesting cake – taste wise not quite like anything I’ve had before. The filling was delicious, and I made double on the advice of the comments at the site, but if I make it again, I think I will omit the pecans.
The November recipe from BBC Good Food required Carnation caramel from a tin. In Norway it is near impossible to find caramel in a tin. I had to make it myself.
One tin of sweetened condensed milk (bought at the immigrant shop at the local mall), a slow cooker, and about 8 hours of submerging the tin in water in the slow cooker on low heat. (You can also do it on the stove in a pot, filled with water.
I started with the backlog today online (and am therefore skipping the psalms that I am not too keen on). They started singing yesterday and are planning to send for 60 hours from that point, if I recall correctly.
Minute by minute television has really caught on in Norway.
The book details the time of Dickie Arbiter’s work in the press office at Buckingham Palace. First working for the Prince and Princess of Wales, then later for the royal collections (and also seemingly chipping in whenever needed, as with the funeral of the Princess of Wales).
He also interjects his personal history into the book, and at times that felt more interesting than the royal “scandal” of the week that he had to defuse.
There are personal observations about the royals in the book. However, he is also very careful about not saying much that would (probably) violate a non-disclosure contract. It can therefore get a bit bland at times.
I found the chapter on the planning and arranging of the funeral of Diana, Princess of Wales fascinating. Especially the bit about extending the route of the funeral cortege to spread the crowds out.
I made these Palets de dames from the Baking Chez Moi cookbook on Sunday, and brought with me to my grandmother’s nursing home and served them around her hallway. My grandmother had three of them, and enjoyed them very much.
I first iced some of them with white icing, then I added some pink food colouring to the icing mixture. After icing some more, I added blue colouring to the pink icing to get the purple effect.
They kind of tasted like Norwegian krumkaker, they were very easy to make and the colourful icing added a fun element.
Tastewise, for me, they were a bit boring and I kind of craved some strong black coffee to go with them.
The picture here looks less than appetising – but the Butternut Dauphinoise that was the October recipe from the BBCGoodFood Calendar was really tasty. I did not have thyme, so I added rosemary instead.
It’s really a cheesy side dish (works well together with either salmon fillets or chicken), that is perfect for the autumn.
Overall, I think this is a good read for anyone involved with thinking about how to run/ achieve company culture. The fact that it is Wordpress as a company is secondary, in part.
To me, it felt like it jumped back and forth a bit and ...
This is actually a rather decent book on Queen Ingrid of Denmark. I read Sibylla : En biografiby the same author a while back, and didn't care for the writing style at all, which I why I am surprised that this one worked for me.