At twelve o'clock on both Christmas Eve and New Year's Eve, our family has eaten millet for many generations. We cook the power on the ribs and e.g. roll or other Christmas spread to be made. It is important to foam well, so that the milling force is clear and delicate. The accompaniment is millet bread, which is a thick flatbread. We can buy it in the grocery stores in the east, but I do not know how easy it is to get hold of in other parts of the country. Some people serve rib fat to the mill, but it has not been a tradition in our family. Mølja is of course enjoyed with beer and aquavit. Every year, the talk around the table comes down to whether the mølja this year is the best ever.