(Some) Asatru U.S style


I cant help it, sometimes when i see Amercan Heathens i feel like i´m watching some bad Viking LARP.

That goes for all the talk of “Folk” and all the “hails” too.

I dont know any Swedish people that greet eachother with “Hail” or “Hielsa” (witch just sounds like misunderstood Swedish).

As a general rule you can hardly distinguish between Swedish Christians,Heathens and the secular majority (not to mention those that are kind of a mix of these…..witch in a sense is our entire culture).

I should make clear that:

1: I do NOT intend to insult anyone here, Heathen,Christian or other.

2: Neither will i deliberatly call all “Folkish” Heathens racists or all “Universalist” Heathens airhead neo pagans (Besides, we actually ARE neo pagans per defenition, EVEN if we are reconstructionists or grew up in a culture saturated with the folklore and extentions of cult and myth as i am).

3: And i do not think the fact that American Heathenry differs from Swedish (generalizing my ass off here) is in anyway “bad” or “wrong”. On the contrary i think its good. The custom SHOULD be adaptable to individuals, circumstances, places and communities. It always was. Even within what is today the nation of Sweden, Heathen cult and customs differed depending on when and where.

You organize in kindreds, we dont,Some of you use terms like “Thorsman”, i have never heard a Swede, even one focusing on Thor calling himself that or having an “patron God” attitude towards it (individuals and even whole areas in Scandinavia sometimes focus on certain mights as etymology shows, but it seems very de emphasized in actual cult, even today in most cases).

Eplagarðr Kindred. Some Heathens dress in Norse garb at special occations, others dont (and sometimes its a matter of practicality rather than choice)

Non of this is what i´m talking about.

Its simply that when i watch an Asatru Kindred video where “the dangers of a monoculture” is discussed where one guy leads the meeting while another guy sits on a chair, doing his best “viking chieftain” with a girl with a logo T – shirt on each side of him, a model longship on a shelf above him and two drinking horns on a table……

…..it feels weird and a bit cult (in the modern use of the word, incorrect as it is) ,LARP ,survivalist…..”i wish i was part of something cool and had a special heritage”….alien, silly.

It also gives me a feeling of self indoctrination by pastor, evangelical style.

I have nothing against boat models or drinking horns and definetely not girls…..especially several of them and in combination with drinking horns (horny?), i guess i just wish fate (not faith), and a trust that our culture(s) are biological enteties that takes care of themself  quite well with much less attitude, roleplay, pretend uniqueness and heritage would more of a base.

Mock history,science or hertage is a much bigger threat to culture than another culture ever was.

Swedish Heathens performing Disa Blot at a boulder.

Dont believe me? Ask a viking. They loved to mix their culture with others.

The Swedish Semla – Recipe


The Swedish Semla - Recipe    75 g butter 1 cup milk 25 g yeast 1 pinch salt 10 teaspoons sugar 3 cups wheat flour 1 teaspoon cardamom, ground	 (optional) 1/2 cup egg, beaten  Filling  300 g almond paste 1/2 cup milk 1 1/2 cups double cream confectioners’ sugar Change Measurements: US | Metric  Directions: Prep Time:  1 hr Total Time:  2 1/2 hrs   1 Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F).   2 Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.   3 Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.   4 Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.   5 Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.   6 Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.   7 Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.   8 Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.   9 Put the cover on and sift some confectioners? sugar over ?semlorna?  Read more: http://www.food.com/recipe/swedish-semlor-131318#ixzz1H3K88wvs

The Swedish Semla – Recipe

 

Filling

Directions:

Prep Time: 1 hr

Total Time: 2 1/2 hrs

 

  1. 1 Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F).
  2. 2 Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.
  3. 3 Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.
  4. 4 Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.
  5. 5 Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.
  6. 6 Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.
  7. 7 Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.
  8. 8 Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.
  9. 9 Put the cover on and sift some confectioners? sugar over ?semlorna?