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@gotv2dk: “Jeg måtte simpelthen løbe grædende hjem” Medarbejdere på Sjællands Universitetshospital har skabt en ‘sorgvinge’, som skal skabe synlighed på sorgramte ♥️

Go’ morgen Danmark official
Go’ morgen Danmark official
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Region: DK
Wednesday 19 August 2026 13:44:42 GMT
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Comments

tsm_caspios
Casper Forsberg Ølgaard Hansen :
Man burde enlig bare behandle mennesker ordentligt ikke kun fordi man har mistet
2026-08-19 14:41:49
233
underaverage365
UnderAverage :
jeg ville personligt ikke lægge mærke til det.
2026-08-19 16:46:26
32
ak81_fryd
lars :
Tanken er god, men det kommet aldrig til at fungere.
2026-08-19 16:43:34
16
srenballe
Viking :
hej ked af at sige det men mennesker er blevet mere og mere stresset for alt skal gå hurtigt og hurtigt prøve det tit når jeg er ude at handle bliver også kaldt alt muligt og en anden ting er mobil tlf folk skal snakke mens de handler det skal gå stærkt har min rute når jeg skal handle så jeg kan komme hjem synes at det kan være ubehageligt at handle
2026-08-19 14:39:58
9
jessica_sunflowers
🌻🌻Jessica Birch🌻🌻 :
folk viser ikke engang hensyn hvis nogen har solsikke snor, eller lignende, så tvivler på det Symbol gør noget
2026-08-21 15:35:52
0
bluecreekmill
blue creek :
🙄🙄🙄
2026-08-19 17:30:23
1
mia.kristensen85
Mia Kristensen :
Det mest skræmmende ved det her er næsten tanken om, at man skulle have et skilt på for at blive behandlet ordentligt. Ingen burde behøve at fortælle hele verden, at de er i sorg, syge, pressede eller har det svært, før andre kan finde ud af at tale respektfuldt. Vi ved aldrig, hvad et andet menneske går igennem. Basal respekt burde ikke være noget, man først gør sig fortjent til ved at forklare sin smerte. Vi bliver nødt til at tale langt mere om tonen i vores samfund, også i helt almindelige situationer som i en butik. Det koster ingenting at tale ordentligt til hinanden.
2026-08-20 05:13:49
0
pablothegreatest0
Pablo :
Jeg bryder ud i gråd alle steder, hele tiden fordi jeg mistede min mor og er i stor sorg. Om folk er venlige eller går ind i mig, gør ingen forskel. Jeg er stadig ødelagt af sorg. Den proces er hård men skal gennemleves 🥺
2026-08-19 15:56:23
2
helledrenth
Helle Drenth :
nej stop det pyller
2026-08-19 16:33:12
11
ham_selv1
Ham_der :
Tud over det
2026-08-19 16:26:18
0
bpml1411
BRITT :
Øhhh... hvad er det for noget ? Er det det nye sort, nye solsikkesnor.... hvad er det ?????????
2026-08-19 17:02:58
0
alma890741
Lois :
Love your video, single, hope delicate men soothe my bad moods ✨
2026-08-21 07:12:06
0
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Beef wellington   Ingredients: Mushroom duxelles (1 wellington) 300g Mushrooms (chestnut) 2 Garlic (cloves) 2 Shallots (finely diced) 75ml Madeira wine Salt + pepper   - Start by dicing your: mushrooms, shallots and garlic. Sweat down the shallots in a large pan, followed by mushrooms, turn up the heat slightly. You want to cook until all the liquid has gone. - Now add some seasoning, and garlic and cook for another 2/3 minutes. Deglaze the pan with madeira, once the madeira has completely cooked away, leave to chill.   Pancakes (1 wellington) 1 Egg 125ml Milk (whole) 50g Flour (plain) 3g Parsley (chopped) Salt + pepper   - Mix your egg and flour to a smooth paste, now add the milk, and whisk together. Add some chopped parsley and seasoning. - Lightly oil a non-stick pan and cook the pancakes over a medium/high heat until cooked on both sides. Stack on a plate until ready to roll your welly.   Beef wellington (4 portions) Duxelles (from above) Pancakes (from above) 50g Parma ham 800g Fillet (centre cut) 20g Dijon mustard 2 Puff pastry (sheets) 1 Egg (egg wash) Salt + pepper Picked thyme   - Season your beef fillet and sear over a high heat until nicely coloured all over. Brush with Dijon, roll with cling film to achieve a nice cylinder and place in the freezer for the meat to firm up slightly. - On a sheet of clingfilm lay a base layer of pancakes, top with ham followed by the mushroom duxelles. - Roll the beef fillet with the base layer you have made. Like the first stage, roll and place in the freezer for 5/10 minutes to firm up again. - Roll the beef in puff pastry and seal with egg wash. Once closed, brush with egg wash and place into the fridge for 10 minutes. Cut your lattice, place over the welly and egg wash another time. Put a thyme leaf in every available slot. Sprinkle with maldon salt. - Bake at 210C for around 40 minutes. But check the welly after 30, you want a core temperature of 38C. Leave to rest for at least 30 minutes before carving into slices. #beef #wellington #mushroom #ham #pancake #pastry
Beef wellington   Ingredients: Mushroom duxelles (1 wellington) 300g Mushrooms (chestnut) 2 Garlic (cloves) 2 Shallots (finely diced) 75ml Madeira wine Salt + pepper   - Start by dicing your: mushrooms, shallots and garlic. Sweat down the shallots in a large pan, followed by mushrooms, turn up the heat slightly. You want to cook until all the liquid has gone. - Now add some seasoning, and garlic and cook for another 2/3 minutes. Deglaze the pan with madeira, once the madeira has completely cooked away, leave to chill.   Pancakes (1 wellington) 1 Egg 125ml Milk (whole) 50g Flour (plain) 3g Parsley (chopped) Salt + pepper   - Mix your egg and flour to a smooth paste, now add the milk, and whisk together. Add some chopped parsley and seasoning. - Lightly oil a non-stick pan and cook the pancakes over a medium/high heat until cooked on both sides. Stack on a plate until ready to roll your welly.   Beef wellington (4 portions) Duxelles (from above) Pancakes (from above) 50g Parma ham 800g Fillet (centre cut) 20g Dijon mustard 2 Puff pastry (sheets) 1 Egg (egg wash) Salt + pepper Picked thyme   - Season your beef fillet and sear over a high heat until nicely coloured all over. Brush with Dijon, roll with cling film to achieve a nice cylinder and place in the freezer for the meat to firm up slightly. - On a sheet of clingfilm lay a base layer of pancakes, top with ham followed by the mushroom duxelles. - Roll the beef fillet with the base layer you have made. Like the first stage, roll and place in the freezer for 5/10 minutes to firm up again. - Roll the beef in puff pastry and seal with egg wash. Once closed, brush with egg wash and place into the fridge for 10 minutes. Cut your lattice, place over the welly and egg wash another time. Put a thyme leaf in every available slot. Sprinkle with maldon salt. - Bake at 210C for around 40 minutes. But check the welly after 30, you want a core temperature of 38C. Leave to rest for at least 30 minutes before carving into slices. #beef #wellington #mushroom #ham #pancake #pastry

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