Too Late to Forget

http://www.youtube.com/watch?v=lHAmhrrjQ_8


Glemmer Du lovely Danish Love Song sung by Sojna Dalen

Never Forget You

Because you called
When you needed me the most
You called
When it was way too late
Forever
Are you the one I'll never forget
No one here understands
How lonely I am now
Maybe in a 1000 years
And the longing has burned out
Without missing you
The heart beats again
It lighted a fire in me
And put it out again
Because you called
When you needed me the most
You Called
When it was way too late
Forever
Are you the one I'll never forget
I'll never forget you
I'll never forget you
Who's healing your wounds
there where you are now?
While hours become years
I would do it, if I could
But it's so dark tonight
And the dark makes me scared
I dreamt that I held on
One last time
Because you called
When you needed me the most
You Called
When it was way too late
Forever
Are you the one I'll never forget
I'll never forget you
I'll never forget you
I'll never forget you
Never x6
Yeah, you called
When you needed me the most
You called when it was way to late
Forever
are you the one I'll never forget

Taken from http://lyricstranslate.com/en/glemmer-dig-aldrig-never-forget-you.html#ixzz3DyCxn6PY

Behoon Vermicelli recipe
 I tried this today

250g Vermicelli, soak till softened
2 cloves garlic, chopped
A few slices of ginger
100g meat balls, quartered
100g lean meat, lightly seasoned with salt and pepper
1 small carrot, sliced
 1 stalk of celery, sliced
1 egg
1 tablespoon of corn starch mixed with 1 tablespoon of water
2 cups water

Method:

While the vermicelli is soaking, start preparing the ingredients for the sauce.
In a saucepan, put 3 tablespoons of oil and fry garlic till fragrant. Add the pork and stir fry till opague, then add the meat balls and the vegetables and ginger. Stir a couple of minutes, add water, bring to boil and then lower heat to simmer. Season with salt to taste. When the vermicelli is ready, add the corn flour mixture to thicken the sauce, followed by the egg and stir quickly to mix. Sauce is now ready.

While the sauce is simmering, heat up enough oil in a deep sauce pan till smoking hot.  Take a portion of the vermicelli, shake of as much water as you can and quickly put into the oil to deep fry. When it is golden, take it out and drain on kitchen towel before putting on a plate. Repeat with another batch of vermicelli.

Serve by putting a portion of the vermicelli on a plate and then add the sauce on the top. Serve immediately.
xoxoxoxo