Danglish

We have our languages, our identity and our culture, and we prefer to muddle through by speaking some sort of “Swenglish”, “Danglish” or even “Finnlandic” with each other during the breaks and at dinner.

Many thanks to the people who took time to help me stamp out “Danglish” through their reviews and comments: Chris Demetriou, Paul Richards, Brian Somers, Nik Clayton, and Hanne Munkholm. Any remaining insults to proper use of english language are my own fault.

I generally try not to speak Danglish (except with my husband, then everything goes. We even throw in a bit of German). Still, it does happen occasionally, if I can’t remember a word, if the person I’m speaking to understands the other language and there’s better word for something, such as “procrastination” in English or “overskudsmenneske” in Danish.

For we learn from the Illustrated Inventor, that Dr. Danglish, of Great Malvern, in England, has patented an improvement on the preparation of dough