Parenting anno 2017

Matthias: “Mor, X har kradset mit hånd i dag i skolen. Med vilje.” Mig (vokset op med székely pædagogik): “Har du knaldet ham én?”

Matthias: “Nej, mor. Det gjorde jeg ikke, fordi jeg er en god ven.” 

Far: “Tog du dit tush og skrev “røv” på panden på ham?”

Matthias: “Ej far, det gør man ikke. Jeg spurgte ham bare hvorfor han gjorde det. Og så sagde han at han ved det ikke. Så gik vi videre.” 

Mig: “Er I så venner igen?” 

Matthias: “Nej. Han er en dårlig ven. Jeg skal ikke være venner med ham.”

Vi kiggede på hinanden og konkluderede at vores søn navigerer verden fint og at vi er for gamle til at være forældre i 2017.


 I’ve always believed in numbers, in equations, in logic and reason.But after a lifetime of such pursuits: I ask What truly is logic? Who decides reason? My quest has taken me to the physical, the metaphysical, the delusional, and back. I have made the most important discovery of my career – the most important discovery of my life. It is only in the mysterious equations of love that any logic or reasons can be found. (John Nash)

Vegan no-bake brownie

yield: 16-25 PIECES prep time: 15 MIN

1 cup nuts (I use half walnuts (50 g) and half almonds (75 g) but any nut you like is fine!)

6 tbsp (30 g) raw cacao powder or cocoa powder

1 tbsp chia seeds (optional)

1 tsp salt

1 cup (225 g) soft dates (such as Medjool) pitted*

2-4 tbsp almonds, roughly chopped (for crunch) + more for garnish (optional)

For the chocolate ganache frosting:

2 tbsp raw cacao powder or cocoa powder

2 tbsp coconut oil, melted

1 tbsp agave nectar or any other sweetener (for a sweeter ganache, use 2 tbsp syrup)

In a high-quality food processor, add your nuts, cacao powder or cocoa powder, chia seeds and salt.

Blitz the ingredients together until you’re left with a mixture that resembles the likes of sand.

Add the dates and continue to blitz until the mixture comes together in a ball. If you find that the mixture is too dry, you can add a date or two more. If you find the mixture too sticky, blitz up a couple more nuts and add it to the date-nut mixture, until you are able to touch the dough without it sticking to your fingers.

Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about 1/2 an inch thick.

Press the 2-4 tbsp of extra roughly chopped almonds into the square and let it chill slightly while making the glaze.

To make the glaze, combine the cacao powder/cocoa powder, the melted coconut oil and the agave nectar until your result is a moderately thin, glossy glaze.

Let the glaze harden in the fridge or at room temperature, stirring every now and then till it resembles a thick chocolate frosting. If it firms up too much, you can place it in the microwave for about 5 seconds and then stir to combine.

Spread the glaze atop the raw brownie square and garnish with more almonds.

Cut the brownie into 16-25 pieces (these are rich, and a little goes a long way).

  These bars can be stored in an airtight container at room temperature for 2 weeks, and last about a month in the fridge.