hög tid.

Mara: "My tracking cookies know exactly what I want. They're the only ones that really love me."
Me: (edits blog entry)


OK, one last Swedish thing I have to mention has to do with the breakfasts there. I don't have time to write that right now (and actually I'm not sure how much I need to add to what Robyn just wrote about it...maybe I would just add that it doesn't seem to be nearly as strict as she suggests...), but I can mention the best sandwich I had in a week full of great sandwiches:

It's a slice of anise-and cinnamon-spiced plommonbröd (sourdough rye bread with plums or prunes), with Västerbotten cheese and a perfect nectarine on top. This bread was AWESOME, but they were sold out when I tried to get a loaf to bring home. I think this bakery's recipe was kind of a cross between trad plommonbröd and limpa bread ('nother recipe here). So good.


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