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Swedish Bread and Childhood Memories

April 21, 2012 •

Before break­fast today I assem­bled the ingre­di­ents for limpa, a spicy rye bread that epit­o­mizes Swedish arti­sanal bread. The sharp fra­grance that emerged from the mor­tar as I crushed the fen­nel seeds and aniseed brought me back to child­hood mem­o­ries.

My Swedish grand­mother served limpa for cer­e­mo­nial fam­ily din­ners and spe­cial occa­sions. Limpa is a dense rye bread, enlivened by pun­gent seeds, and sweet­ened with molasses and brown sugar to off­set the bit­ter­ness of the orange peel.

It’s been years since I last tasted limpa. Some­how the fra­grance of the crushed seeds and the orange peel put me in a vir­tual time cap­sule, trans­port­ing me back to my grandmother’s kitchen, and the teas­ing and sto­ry­telling that enlivened our fam­ily gath­er­ings there.

Now the bread is ris­ing, aro­mas waft­ing through­out our home. I won­der what else will come to mind when my hus­band and I enjoy our first taste of limpa later today. What sto­ries will we tell each other over lunch? It’s a nice thought to look for­ward to.

About This Blog

Reflec­tions on life, travel, books, and yoga. Think­ing out loud about the pur­suit of mind­ful­ness and well-being.

Learn­ing how to recover from the loss of a beloved spouse, and then to find a trans­for­ma­tive path for­ward.

About Me

Semi-retired marketing exec, transitioning from a career in high tech. Now "managed" by two Tonkinese cats. Missing travel and friends on the West Coast. Avid reader and foodie. Staying active with long walks, biking, kayaking and yoga.

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