April 2016 Newsletter

Next Meeting: Sun. April 17

Meeting To Be Held from 2-4 PM at 1st Lutheran Church

Board meeting to be held from 1-2:00 pm 

3 highlights of Norway for tourism will be discussed by Sten Vermund

Northern Norway
Southern Norway
Central Norway

Sharon Lassiter & Sharol Hopwood will present their Scandinavian book presentation as well coffee and refreshments are always served. Please bring something to share.

There are TWO BOARD MEMBER OPENINGS FOR 2016:Welcome new MCV Secretary Julie Wray!
Go Julie!!

• Treasurer
• Publicist

The Music City Vikings Board is a fun, collaborative group. Join the board to help guide the direction of our Lodge for 2016 and beyond.

• Our President has agreed to stay on for another year but we would love new members to take over these other functions.
• Most members of the current board have guided the group for the past couple of years and are excited to have new voices join.
• If you interested or have a suggestion for who may be, please contact our Board President and current Newsletter curator, Matt Bjorke at the email address below for more information!

We’d like to hear from you…….

*Do you have a speaker suggestion for our meetings?

*Want to have an activity based meeting?

*Have a Scandinavian recipe or tradition you want to share?

*Want to write something for the newsletter?

*Want to share event pictures you took?

send to any of the newsletter editors below
 

Would you like be a delegate for MCV lodge?
Sons of Norway 2016 District 5 Lodge Meeting and Convention
Sons of Norway District 5 Board is hosting the 2016 Convention at Hotel Marshfield in Marshfield, WI from June 22-26. Hotel Marshfield is located at 2700 S. Central Avenue, Marshfield, WI 54449. Phone: 715.387.2700 or Toll Free: 855.583.2700. (Marshfield, Wi is a small town almost smack dab in the center of Wisconsin and has a pop of about 20,000. Its probably closest to the city of Wausau)
Come as a delegate or an attendee. There will be activities, classes, and presentations available for all. Delegates, there will be opportunities for you to take a class, enjoy a round of golf or listen to a few presentations on the days before business begins. Bring your family for an extended weekend vacation where they, along with other attendees, can enjoy the same pre-business opportunities.
There will be a schedule of daily presentations during the District Lodge business meetings for the benefit of attendees. Presentations range from informational to entertaining and will be offered throughout the day Friday.
The silent auction will be on display in the meeting room and will be available to attendees between business sessions. Keep checking your favorite items and at the same time help raise funds for the district. You are encouraged to bring something for the silent auction.
When reserving a room, ask for the Sons of Norway room block which will be held until May 22. Rates for rooms are $109 for two queen beds (sleeps four) or king (sleeps 2), $119 for studio suites and $129 for two room suites. Hot breakfast is included for registered guests. The hotel has a limited number of rooms, so reserve early. Nearby hotels are available if Hotel Marshfield runs out of space.
The Delegate fee is $65 and includes Friday lunch, Saturday lunch, four coffee breaks and registration materials. Convention pins and T-shirts are available for purchase. Order forms will be available with the delegate information.
NOTE: The MCV will help with some of the cost. See President Matt Bjorke for more information.



Recipe of the Month:
​Pickled Herring, Egg, and Radish Smørrebrød

• 6 hard-boiled eggs, peeled and finely chopped
• 3 Tablespoons mayonnaise
• Salt & pepper to taste
• 2 Tablespoons butter
• 4 slices rye bread
• 8 ounces pickled herring fillets, cut into 1- to 1 1/2-inch pieces, onions reserved if possible
• 4 radishes, sliced paper thin
• Fresh dill, for garnish

In a small bowl, mix the chopped eggs and mayonnaise together with a fork. Give it a taste and add a little salt & pepper. Spread butter on the slices of bread. Spoon the egg salad evenly over them, then top with the pickled herring, including some of the sliced onion from the jar if you have them. Arrange the radish slices over the top, and garnish with dill.
Serves 4.