Why Iceland has the happiest people on earth

you know the real true reason that Iceland is so cool?

because they have Thor, the god of thunder.

No, mate, it's cool because they have Bjork!
 
why damnit, you should let the army sit down once in a while!

that's not supporting the troops, making them stand all the time.
 
Have you ever seen some of the food they eat? I don't know if you can be completely happy with that. :1orglaugh

What's Icelandic cuisine like? Is it something like Eskimo cuisine? :dunno:
 
S

sputnikgirl

Guest
If I had natural hot springs and scenery that beautiful, I'd learn to enjoy the food. I bet they have great seafood though.
 

Facetious

Moderated
I want to move there.

I understand your desire, as for myself, I'm gonna hang tough, ostracized on the grounds of my birth or not, I will never impose on the livelihood of others, particularly those who champion their independence, heritage and culture.
I will, OTOH, impose on those self loathing, deadbeat types, the detriments ! . . . Cockroaches, fleas, ticks, louse & leech ! :D

If the Icelanders will welcome my commerce, perhaps one day I will visit, but I vow to never, ever, stay one day, one hour, one minute beyond the terms of my welcome. :yesyes:
 
If I had natural hot springs and scenery that beautiful, I'd learn to enjoy the food. I bet they have great seafood though.

The landscape is stunning but is it worth...

Hákarl is prepared by gutting and beheading a Greenland or Basking shark and placing it in a shallow hole dug in gravelly-sand, with the now-cleaned cavity resting on a slight hill. The shark is then covered with sand and gravel, and stones are then placed on top of the sand in order to press the shark. The fluids from the shark are in this way pressed out of the body. The shark ferments for 6-12 weeks depending on the season in this fashion.

Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving. The modern method is just to press the shark's meat in a large drained plastic container.
 
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