Swedish-American Society 
Newsletter, June, 2001 Edition

President: Larry Leonardson 721-6827
 


 
 
WHEN NEXT WE MEET:
Sunday, June 17, 2001 
Ruritan Club, Witchduck Road

 
Välkommen!

3:00  Doors open and set up
4:00 Club fellowship and cookout
4:30 Opening with the decorating of the Midsömmar pole. 
5:00 Table grace and dining.
5:45 Midsömmar songs and dancing. 

PROGRAM  NOTESFOOD:  FOOD:  Bring your favorite cookout meats, usually hamburgers, steaks, hot dogs, kielbasa, lamb chops, or whatever your favorite is.
 Members should also bring along chairs if they wish as this is an outside meeting. Traditional Swedish dishes for a summer picnic always include baked beans, potato salad and cole slaw or carrot salad, but no individuals have been asked to bring specific items this time.  Desserts will also be welcome.

CLUB OFFICERS
President - Larry Leonardson 721-6827 
Vice President - Bentley Anderson 
Acting Secretary - Merrie Jo Milner 
Treasurer - Don Lundquist 
Newsletter Editor - Nellie Leonardson 
Web Master-Larry Leonardson 

OUR ADDRESS ON THE WEB:
               http://members.tripod.com/~SweAmer

 

DIRECTIONS TO OUR MEETINGS
If coming from the peninsula, take I-64 across the Hampton Roads Bridge Tunnel, follow 64 to 264 East (144). Follow 264 to the Witchduck Road exit, after exiting, turn left onto Witchduck Road. About 1/4 to ½ mile is Ruritan Drive (fire station light is there). Turn left on Ruritan, go the end of the street, building is on the left 

Midsömmar Article in Bon Appétit

The June issue of Bon Appétit magazine has a feature on a family’s celebration of Midsömmar. 
It includes several recipes. When it gets posted online, you should be able to find it at:
http://www.epicurious.com/b_ba/b06_thismonth/contents.html


 
CHILDREN’S CORNER
The childrens craft this month will be miniature Midsömmar poles once again as they have been so popular in the past. If anyone has any minature silk or dried flowers and small ribbons, please bring them if you would be willing to donate them for the children’s use.

 
MEMBERSHIP DUES?
As much as we would love to continue to send newsletters, I have to do some pruning. If there is a date beside your name on the mailng label then you have not paid membership dues and will no longer receive a newsletter. We would love to see all of you again so “come on down” for Midsömmar and rejoin our local club!

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When Last We Met

 Last meeting was a full one. It was our birthday of the club meeting. There were lots of people, lots of food, lots of memories and lots of 
prizes for the raffle. It was a fun meeting. 
       There were 38 adults and 10 children present, more or less. Our guests were Howard Vik, 
Bror Carlson, Betty Brown from Boston , Tennie Duke and Martha and Ned Jones. 
      We had  a happy hour, lots of food highlighted by salmon and BBQ. Gladys Nelson made the birthday cake which was pretty, delicious and big enough for everyone to get a piece. Ted Johnson led us in singing songs from our songbook. Larry Leonardson led the business meeting. The  membership roster is being updated. Please make sure your information  is correct. Kjerstiin 
Bertelund gave awards to her students of the Swedish language. They were Kathy Brown, Sandy MacGregor, Leland Peterson , and Olaf and Barbara Storaasil. A sign up sheet was passed around for those interested in a summer Sveirge Bord. Folks will meet at a restaurant to eat and converse in Swedish. 
  Our two program speakers were Bentley Anderson and  Don Lundquist. Bentley gave an interesting talk on the Swedish way of observing Midsömmar.  He also read out each name of our departed members and the year they died. They are 
not forgotten and as Don Lundquuist said, we  have been blessed  by having them in the club. Don gave an informative and fun history of the club. It all 
started 24 years ago with the vision of Anna  Rydingsvaar and Kit Larson, a Dane. He mentioned what is required to be in  this club-you must be Swedish or interested in Sweden.  Past  presidents were named, past meeting places were mentioned and memories from the good ole days brought us right up to the present time. It was time for the raffle, Diane Newlon was in charge and she 
had many happy winners. We cleaned up and the meeting was over. 
                Respectfully submitted, 
                                 Merrie Jo Milner 


 
 
 
 
 
 

 

24th of June Midsommar (Midsummer)

Midsummer is celebrated around the 24:th June. 24:th June is the "real" Midsummer Day, when the days are at the longest and nights are as short as they get. The original celebration of Midsummer comes from the Vikings, who celebrated the sun. 
To celebrate Midsummer in Sweden, people dance around a big pole stuck in the ground, called Midsummer pole. The Midsummer pole is decorated with flowers and birch leaves. We sing a lot of songs when we dance around the pole. On Midsummer, the most favoured dish is pickled herring with new potatoes and schnapps; for dessert, strawberries with cream and/or sugar.
According to tradition, girls should pick 7 different kinds of flowers before they go to bed. If they put them under their pillow and sleep on them, they will dream of their future husband. 
Midsommer is a very special holiday for Mellbystrand. People from all parts of Sweden arives and there is one party in every summer house. A special fair is situared in central Mellbystrand and the beach is crowded with people.

Fruktsoppa   Fruit Soup serves 6
 3/4 cup dried apricots
 3/4 cup dried prunes
 6 cup cold water
 1 cinnamon stick
 2 lemon slices
 3 tablespoons quick-cooking tapioca
 1 cup granulated sugar
 2 tablespoons raisins
 1 tablespoons dried currants
 1 tart cooking apple, peeled, cored & cut into thin slices

 Soak the dried apricots and prunes in 6 cups cold water in a large pot for 30 minutes. Add the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil. Reduce the heat, cover and simmer for 10 minutes, stirring.  Stir in raisins, currants and apples slices and simmer an additional 5 minutes, or until the apples are  tender.  Pour into a large bowl and let cool to room temperature. Remove cinnamon stick.
Cover and refrigerate 1 hour.


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