It has been an interesting and fun experience to dig deep into the archives to find material to the presentation.
This is the overview of the different frontpages throughout the years:
I started at NNE, in the Visualization department in 1997, as web designer working with the intranet. Back then we used the tool Microsoft Frontpage and worked directly in production – publish content and it was live. If something went wrong – try again… limited amount of testing and documentation 😉
Since then ways of working, tools, software, design, content and functionalities has changed but many of the challenges are about the same. This slide is from 2002: NNE Intranet challenges 2002
Information Management – Structuring unstructured data
Personalization e.g. the role and job function of the employee
Integration with Oracle and Documentum (in 2022 it’s other applications)
Choice of Content Management System
Language choice – Danish or English
This is what was on the wish list in 2009 and it’s about the same 2022:
Access from the mobile phone
Integration with social media applications
A great search engine
Many thanks to my former colleagues whom I worked with in the NNE web team, Carina and Rune, for the great input at the meeting.
14-21 of October, Mickey and I visited the small beach resort Agia Marina, Crete, not far from Chania. We travelled with TUI and stayed at Atlantica Caldera Village, room no. 212 with a great view from the balcony, overlooking the village, sea and the island Agioi Theodoroi, a nature reserve inhabited by the Kri-Kri goat.
Here follow some stories and pictures of what we did during our stay, enjoy.
Beach walk Agia Marina – Palatinas, 8 km.
Hill walk Agia Marina – Cave Nerospilia, 8 km. (the cave was closed)
Beach walk Agia Marina – Chania, 11 km.
Chania is the capital of the Chania regional unit. It lies along the north west coast and consists of the city itself and several nearby villages.
On the way we had a break at Iguana Beach and passed Abandoned Graffiti House,
In Chania we walked along the Venetian Port, where we had lunch. We took the bus back to Agia Marina.
Bus day to Elafonisi:
Monday we went on a bus trip to the beach Elafonisi. The trip went via the gorge Topolia and a stop at Cave Agia Sofia (Wisdom of God) before we reached Elefonisi.
Here we spent a couple of hours walking around, swimming and relax on the beach. Elafonisi is an island when the tide is high and famous for it’s pink “sand”, that actually is seashells. Since many tourists have taken the sand with them home, there isn’t much left. The authorities have strengthen the rules and set high penalty for removing the sand.
Many thanks to our guide Joanna, who told many good stories about the culture of Crete and the scenery we passed through.
Beach walk at Elafonisi, 2 km.
Wednesday we rented a VW Up from a local travel agency, Beyond Travel, on the main street in Agia Marina.
The journey: Agia Mariana – Gorge of Imbros – Hora Sfakion – Frangokastello – Giorgioupoli – Kourna Lake – Agia Marina.
The gorge of Imbros is the second most popular gorge, after Samaria. for walkers on Crete. The gorge of Imbros was the main route through which Allied Forces evacuated Crete in late May 1941 after losing the Battle of Crete. Close to 20.000 troops (mainly New Zealanders, Australians and Brits) headed from the North of the island through the gorge of Imbros to Komitades and Hora Sfakion where they were due to be picked up by ships and taken to Egypt. About 13.000 made it onto ships. The rest were made prisoners by the Germans or escaped to the hills. There is a monument in Hora Sfakion commemorating these events.
Hora Sfakion is a small village with a main harbour front of tavernas, two minimarkets, a butcher, and a bakery. There is a quiet local beach immediately west of the village, and several pebbly beaches nearby. Hóra Sfakíon has a variety of tourist accommodations: rooms, studios, and apartments. The local economy is based on tourism, fishing, olive-oil production, and sheep and goat herding.
28 May – 1 June, 1941, British and Australian forces was evacuated from this bay after passing the the gorge of Imbros.
Frangokastello is a castle and scattered settlement on the south coast of Crete. The castle was built by the Venetians in 1371–1374 as a garrison to impose order on the rebellious Sfakia region, to deter pirates, and to protect Venetian nobles and their properties.
Returning to the north coast, Mickey found an alternative way on Google Maps. A small winding road with around 25 hairpin turns. I admit I was little nervous driving up this road. Very steep, narrow, no crash barrier, parts of the road broken and fallen off on one side, stones and rocks fallen on to the road on the other. Glad we didn’t meet any cars…
Due to the narrow road and suffering from a little bit anxiety, I “forgot” to take photos of the beautiful scenery. Found this picture on Google Maps.
Credit: Wolfgang Johannes
Formerly a small fishing village, Georgioupolis is more of tourist town now. The town square is surrounded by outdoor seating. The 9 km beach is the main attraction of the area with the church of Agios Nikolaos on the islet with the same name. Here you also find a small harbor at Turtle River, where you can rent different kind of boats to go up the river or out on the sea.
Nearby Kourna Lake is a popular excursion.
Kourna Lake is the only natural freshwater lake on Crete. It covers an area of 579 acres and maximum depth reaches 22 meters. The lake is a protected area as an important wetland with many species like moorhens, ducks, eels, snakes and a rare two-color turtle and occasionally herons.
A day spent at Gorgona Beach Club with sun, backgammon and bodysurfing in the quite big waves. Thanks to Director Alex and staff, for friendly and good service (and for use of your backgammon).
Restaurants Agia Marina:
These are the restaurants we tried. Dessert and raki served was the custom when paying the bill. “Raki is like Ouzo, but worse” – statement from a waitress.
Botonis – Grilled pork chops. The wood fired “globe grill” was standing in the restaurant
Neraida – Mixed grill, more than enough for two (got doggie bag for lunch next day)
Nostos – Ingo: Moussaka, Mickey: chicken gyros
Olivi – Both had very nice beef steaks with great “potato salad” (potato mixed with garlic, lemon and parsley)
Inspired by the winner of Master chef of the Decade, Catarina König’s, menu Patrik, Gisle and I made this our food challenge 19 December. You find the original recipes, in Swedish, on koket.se. – Starter | Main
Starter: Lightly pickled Char (röding) tartare with smoked quail eggs, dill mayonnaise and fried beetroot (We skipped smoked quail eggs)
Fried beetroot and potatoes
1-2 almond potatoes
2 small beets
3-4 white asparagus
0.5 lemon, peeled + juice
red onion, finely chopped
fresh horseradish, grated
fresh chervil (“körvel”, we used cress (“krasse”)
Fillet the fish, peel and bone it out. Mix salt and sugar and rub in the char fillets. Let soak for about 30-40 minutes. Rinse and dry with kitchen paper. Cut the char into small cubes into a tartar. Mix the tartar with cold-pressed rapeseed oil and freshly ground black pepper.
Heat the spinach leaves in a dry frying pan until it “withers” becomes dark and soft, just a few seconds.
Add egg yolks, vinegar, Dijon mustard, honey, dill and the heated spinach leaves in a blender or cylindrical container. Mix smoothly until completely green and then gradually add the oil to a thick mayonnaise. When the mayonnaise is really thick, remove the mixer and taste it with possibly more vinegar (for higher acidity), Dijon mustard, salt and freshly ground black pepper. The mayonnaise should taste Swedish summer and have a sweet and sour character.
Fried beets and potatoes
Slice potatoes and beets thinly on mandolin with the skins on. Heat the oil to 160-170 degrees and fry the potatoes first and then the beets until golden and crispy. Take up and let drain on kitchen paper and salt immediately.
Peel the asparagus. Boil lightly salted water with lemon peel and the peel from the asparagus. There should only be so much water that it only covers the asparagus.
When the water boils, lower it so that it just boils and put down the peeled asparagus. Let it cook “al dente” for a couple of minutes. Take up and set aside while the boiling water should now be reduced down to about 1 tablespoon left. Remove the lemon peel and asparagus peel towards the end.
Cut the asparagus into pieces, 2 cm long. Put back in the pan with the asparagus reduction. Add butter and a splash of lemon juice.
Put a tartar form in the middle of a plate, spoon in char tartar and press with a spoon so that it holds together when the form is lifted up. Add finely chopped red onion. Carefully lift off the form. Nicely wrap the dill mayonnaise with the white asparagus around the tartar. Put beetroot and potato chips in each clique of mayonnaise. Grate fresh horseradish over the tartar (like a bird’s nest) and put the egg in the middle. Garnish with chervil and dill.
Main: Beef fillet Rossini with magic Madeira sauce and planed truffle
Ingredients: Serves 4
4 pieces of beef fillet, tenderloin (à 200 g)
2 sprigs of fresh thyme
1 clove garlic, crushed
4 slices of duck liver
1 black truffle (we used deep fried parsnip)
butter, for frying
rapeseed oil, for frying
1 clove garlic, crushed
3 sprigs of fresh thyme
3 dl red wine
2-3 dl veal stock, not concentrated
2 tbsp madeira vine (we used Sherry)
25 g butter
Deluxe Potato Fondant
2 baked potatoes
3-4 tablespoons duck fat
3-4 sprigs of fresh thyme
150 g green beans (Haricote Vertes)
lemon, finely grated peel and juice
oxalis (we used parsley)
Madeira (Sherry) sauce
Start with the sauce, which must take plenty of time to become juicy, round and delicious.
Peel and finely chop the shallots. Fry the onion soft in butter together with crushed garlic and thyme. Add the red wine and reduce to half. Add the veal stock and reduce to half again.
Strain the sauce into a new saucepan. Add a whole sprig of thyme and let reduce a little more. Add madeira and finally stir in the butter. Whisk and set aside until serving.
Punch out round, tall and nice cylindrical potatoes from the baked potatoes. Cut them evenly after punching.
Put the potatoes in vacuum bags and add melted duck fat, fresh thyme and salt. Vacuum the potatoes with a vacuum machine. Boil the bags in a saucepan of boiling water for 15-20 minutes, the time depends on the size.
Before serving, burn the potatoes with a burner to get a wonderful “charcoal character” on the potatoes. (We fried the potatoes quickly on very high heat)
Set the oven to 100-125 degrees. Salt and pepper the meat all around. Quickly brown the meat in a hot frying pan with butter and rapeseed oil, a few sprigs of fresh thyme and a crushed clove of garlic. Scoop the meat during frying. Place in an ovenproof dish, pour over the frying suace and put the meat in the oven until the internal temperature is 53-54 degrees.
Cut off the ends so that the green beans are evenly long. Boil them soft in lightly salted water. Pour off and turn in butter, salt and lemon.
Cut the duck liver into 1 cm thick slices. Salt and pepper lightly. Quickly roast in a hot and dry pan on both sides just before serving.
Burn the potato fondant with a burner so it has a nice surface. (we fried them in a very hot pan) Place about 10-12 green beans next to each other on each plate. Place the pieces of meat on the beans. Place the grilled duck liver on the meat. Plane over the black truffle (we used deep fried Parsnip) and decorate with oxalis (we used chopped Parsley). Serve with the sauce on the side.
Dessert: Chocolate Mousse
(not from Catarina’s menu)
Ingredients: approx. 6 servings
1 pinch of salt
2½ dl cream
1 large pinch (krm) of vanilla powder
100 gr dark chocolate
Berries and chopped chocolate for garnish
Separate the eggs. Wisp the egg whites hard with salt. Wisp the cream with the vanilla, not too hard.
Melt the chocolate. Let it cool a little bit. Add the egg yolk, one at the time. Add some Kahlua. Stir the mixture nice and easy into the egg whites until it becomes an even mix. Mix with the whipped cream.
Pour in serving glasses covered with plastic and put in the fridge for at least 2 hours.
Garnish with berries, chopped chocolate and/or whipped cream.
16 – 20 December 2019 I had the pleasure of joining the Munk family, Birgitte, Morten and Andreas, on a ski trip to Davos, Switzerland. We stayed at the very nice Sunstar Hotel close to Davos Platz.
SAS flight to Zürich – train from the airport to Davos with change at Zürich HB and Landquart. Approx. 2,5 hours.
Tip: Save some money on the return ticket by using the ski pass to Kloster and buy the train ticket starting from here. Disadvantage – you need to change train one more time in Kloster.
During the week it was only Parsenn and Jakobshorn that was open and quite a few lifts and pistes at these areas was closed. Don’t know if the reason was early in the season, lack of people, lack of snow (I think there was ok with the white stuff) or due to strong winds sometimes – maybe a combo… anyways, we got some really nice runs during the stay, both on and off the piste.
Conversation day one, after arriving at the top of Jakobshorn:
Ingo – “Note that I haven’ been skiing at all this year, I have an injured knee, still in rehab mode, I have rented skis I haven’t tried yet. Let’s take it easy the first couple of runs, on the piste.”
Morten – “No problem, we do that.”
After approx 300 m down a transport run…
Morten (stops looking over the edge, off piste) – “This looks nice, let’s try!”
Ingo – “What!!”
Morten – “Looks fine, let’s try. No problem, we take it easy…”
Ingo – “Ok, let’s try it but it’s against my will ;-)”
…and off we go. It was fun, went well but I admit, I was “a bit” nervous…
A year ago, 21 December 2018, I went through a surgery for a Quadriceps Tendon Rupture – QTR.
You can read more about the rehab process in previous posts.
I started inlines practice in May. Done some long tours and participated in Berlin Inline Marathon in September. Running is still a little bit of a challenge but #gettingthere.
My nice physiotherapist, Kasper at Virum Fys, have suggested some exercises that I’ve done several times a week. His last advice was to keep on with the rehab training don’t stop just because you stop at the phys, apparently a common situation…
Twice everyday I have massaged the scar with different remedies – 98% Aloe Gel, Locobase Repair cream, Aloe Vera Rub or Blue Hors Hot & Cool. The goal was that the scar should be gone after a year, nearly there:
Last week I was skiing in Davos, Switzerland, both on and off the piste. Have to admit, I was a bit nervous at times, how should this work out but it turned out well. The knee got some TLC in the evening and was happy 🙂
Flight CPH – Madrid with a friend of Norwegian. Limited service on board. Good we bought a Joe and the Juice spicy tuna sandwich to go as “on-flight-meal”.
Metro #10 from airport, change to #8 to Tribunal.
Checked in at Rentalis Gran Via Fuencarral, an Airbnb flat (didn’t know booking.com have airbnb). Small, nice and clean with fantastic location. It was a challenge finding the entrance since the notification from Booking.com didn’t have a street number. Called the host, José, that guided and greeted us. José liked Madrid very much and he wanted the guests to do the same :-). He explained and marked all the sights in Madrid on a map.
It was raining so limited walkabout. Dinner at the local Delisko.
Monday – walkabout theme “Getting High”, 16 km
Sunny and chilly. 4-8 degrees in the early morning! Mickey comment, “like being at a ski resort – clear blue sky, sun and cold”.
The host José marked some viewpoints on the map.
Started with Mimosa (Cava + orange juice) brunch at Brunch club – great brunch salad, Mickey Slamon wrap
First viewpoint – El Cortes Ingles – view to Schweppes building
Second viewpoint Endifico Espana – 360 Rooftop bar where Stephani served us rosado, birthday version :-).
Passing Templo de Debod on the way to third viewpoint, Teleferico de Madrid
Walked through Parque del Teleferico and passing Lago Casa de Campo on the way to Palacio Real and Catedral de la Almudena for viewpoint #four. Arrived too late, It closed at 14:30.
Dinner at restaurant La Cabana Argentina Mickey’s birthday gift to me 🙂
Mickey invited to cocktail bar – 1862 Dry Bar
The 30 August I had a check up for a “disability certificate”, to the insurance company.
Made a visit to Malmö Hospital where the ortoped examined the knee, measured ROM – range of motion and muscle loss.
Range of motion (normal 0/140): Right: 0/120 | Left: 0/140
Thigh: (circumference 10 cm over the knee cap): Right: 42,5 cm | Left: 46 cm
Knee cap: Right: 41 cm | Left: 39 cm
Conclusion: It looks good, little less power and ROM in the knee and leg but keep on with the rehab…
Saturday: This year we tried the concept, Gladpack. All the participants in the pack should start and finish with the same time. We didn’t decide what time. We should start and finish all at a line next to each other (spontaneously, we did the same trick at the ½ marathon) . Everybody was rolling together as one group, helping each other – “GAP!!! – CONTACT!!!. We ended up being 9 participants and we all started in group “F”.
While waiting for the start, it started to pour down!!! The start was postponed 10 minutes.
The streets was VERY slippery. We managed to finish as planned and even picked up some other MCS members on the way. Personally, I enjoyed the race,even if the weather conditions was bad and I had promised myself never roll to this race when wet roads! It was a great Gladpack that did very well and thanks to everybody to make it great!
Saturday dinner at Glashaus. After skate party at Kosmos.
It’s been 18 weeks since I had the surgery for Quadriceps Tendon Rupture.
27 March i started rehab training at Virum Physiotherapy, Kasper.
Mads, phys. at work, still helps me with stretching and ROM (Range of Motion).
The program is to do a selection of the exercises below for 45 – 60 min. every second day and ROM every day.
Squats: 3 x 15
Alternative 1: Using elastic band around the knees
Alternative 2: Using weights
Lunges: 3 x 20 (10 on each leg)
Alternative 1: Using weights
Alternative 2 : Using a Bosu
One leg balance on BOSU:
Side lying clams: 3 x 15 on each side
Sideway steps: 3 x 20 steps
TRX Lean back squat: 3 x 15
Side leg raises: 3 x 15 on each leg
Straight leg raises: 3 x 15 on each leg
Prone straight leg raises: 3 x 15 on each leg
Hip lift: 3 x 15 on each leg.
Alternative 1: Press the foot on the floor against the wall. Hold position 10-15 sek. Rest the same time.
Alternativ 2: Place the foot on the floor on a ball.
Alternative 3: Use a fitness ball
Wall squats: 3 x 45 sec. increase time if possible
Press ball against wall: Put the heel against the wall. Place a soft ball or a small pillow in the hollow of the knee, press 3-5 sec. relax. 3 x 15 on each leg
Lunges with soft ball: Press the ball against the wall when doing the lunges.3 x 15 on each leg
Bike: Warm up 5 min.
Leg extension: Use one leg at a time. 3 x 15 on each leg