In a typical old fashioned dotcom scenario, my customer’s investors withdrew from the project last week, and left the company without money.

Strange to be suddenly without work, spending the day watching South Park episodes. I took the next day off, to spend in the lovely sun with M and S who were visiting on their way from Amsterdam to Helsinki Too bad I kind of did 3 weeks of advanced Flex and Flash work for nothing. Oh well, at least I learned some neat tricks along the way.

Luckily my friends at ZYB had some work for me! So, I will be at their Nørrebronx HQ the next three weeks.

I went out for dinner yesterday, and I just have to share the menu:

Norwegian Lobster with avocado; Accompanied by a Spumante Brut

Antipasti part 1; Accompanied by a 2003 Vintage Tunina
- Carpaccio of monk fish marinated with fennel and mango
- Gnocco alla romano in flavour of swisschard
- Bombolone of carrot, graced by codfish
- Gnudo of Scorfano, dazzled (!) by mozzarella with a fumetto of lemon

Antipasti part 2; Accompanied by a 1989 Brunello di Montalcino
- Carpaccio of veal in company with carletti pesto
- Polentina looking for a chicken’s liver pate (hehe)
- Lamb in carpione, in love with a reduction of balsamico
- Camone pomodoro, in harmony with panzanella

Primi piatti; Accompanied by a 1998 Tignanello
- Risotto al salto, in harmony to mushrooms and spinach
- Orecchiette rolling into artichoke in flavour of mint

Secondi piatti; Accompanied by a 2000 Valentino Brut Zero, and a 1988 Barolo
- Grey mullet on a salad of melon in ginger’s flavour
- Guinea fowl filled with chicory, in harmony with marinated egg plants

Formaggi; Accompanied by a 1997 Amarone
- Nico’s sorbet of mango
- Formaggi in controluce

Dolci; Accompanied by a 1997 Recioto (VERY nice)
- Cream of white chocolate and coffee, emphasized by a rhubarb sorbet
- Coconut mousse served with foam of passion fruit in love of mango

Finished off with a superb macchiato and a 1969 whisky

Go there, every single dish was a piece of art!

My friends from the company where I worked the first 4-5 months of my time in Denmark sold out to Vodafone last friday! Of course congratulations go to Tommy, Ole, and the rest of team, but I have to say I’m a bit proud too. Surely there must be at least one line of code left from me in there

35 celsius? OMG!

In the category of Danish Oddities, I bring you Chokoladepålæg. Somehow they thought it was really efficient to make thin layers of chocolate to put on your bread. I think it’s just really an excuse to put an extra thick layer of butter on your bread to make the broken layers stick instead of falling off. Did I also mention that butter almost always is salty here?

As of today I am officially the only one left in my Danish class that started at the beginning (June 2007) and didn’t fail or quit a module. My last standing companion Sophie, bailed out last Tuesday.

I already know the introduction story about Katrine (my lovely teacher), Sylvester (her 2 year old son), and Frederik (her kæreste) by heart!

I should get a medal!