(Glögg is pronounced “glug”, like the sound you make while drinking a lot of glögg.) That’s probably why, as this very-authoritative seeming book says, ”In Sweden…the per capita consumption [of cardamom] is about 60 times greater than that in the US,” far outshining cinnamon.
It's true, I really look forward to busty girls every Titty Tuesday!
I could stare at cleavage forever, and thankfully there's no shortage of hot busty girls willing to show off their beautiful breasts!
As an expat, food has become not only a reason to bring friends together, but a vehicle for sharing more about myself as well: where I come from and who I am.
Now I’m quickly closing in on a year of living in Sweden, and my time here has been unlike any other abroad experience I’ve had.
I’ve been more integrated into Swedish life in Lund than I ever was into Austrian life in Vienna or Italian life in Perugia, and I can tell when I talk to friends that live in the United States or other parts of the world that I’m picking up some very Swedish opinions.
I’m at home now, visiting my family in Maryland, and I find myself wanting to share Swedish food and Swedish tastes with my foodie family as a way of making my life abroad a little more real to them, to find a way to make my intangible experience a little more concrete. First, quick trivia: Did you know that the much-talked about Swedish cinnamon buns, another baked good which gets its own special holiday, is actually made with a lot of cardamom.Some bakers even skip the cinnamon altogether in favor of an unadulterated cardamom experience, which is kind of funny when you consider that they are called buns, after all.Cardamom works its way into the most unexpected places in Sweden, from cakes and cookies to glögg, the warm spiced wine served in Sweden during the winter.If you want to know what I think traditional, archetypal Swedish baked goods taste like, go ahead and try this coffee cake. or a “well I’m not really hungry, but the cake’s still there” snack… ) Do yourself a favor, though: buy whole cardamom pods and grind your own cardamom for this recipe.It’s less sweet than you would expect, and it works well both as breakfast and a midday snack. Freshly ground cardamom bears almost no resemblance to the pre-ground stuff you get in a jar.If I hadn’t felt obliged to go the distance for this blog post, I would have never known. If you actually happen to have this awesome trio of time, energy, and foresight, plus a mortar and pestle, spice mill, mini food processor, or coffee grinder, or a hammer, or maybe even a nutcracker (I don’t know… Freshly-ground cardamom shocks you if you put your nose too close to the source. I couldn’t quite place the smell—somewhere between, perhaps, pepper and menthol, with a taste that lingers long after you’ve finished eating.