The right time to be scared

It turned into a very productive Halloween! Halloween is still very confusing for most Swedish people. It didn’t make it here until a few years ago and every year Facebook is flooded with questions and statements about when to actually go out to do the trick-or-treating. I think most people confuse it with All-saints when you go to the cemetery and light candles. A lot of people also seemed to think that because the 31st fell on a Monday it would be ok to go out the weekend after. We did bunker up on sweets and the doorbell rang three times. I had my own fun ignoring the mask ban(this was sparked from the world-spread clown scare and last years shooting at a Swedish school but it didn’t register my mind at all until afterwards -doh!) and opened the door with an alien mask(cause it was still in the hallway since last year) on going -Whaaaa!!! All the kids looked a bit stunned but then asked for sweets. My daughter picked a very detailed pumpkin pattern and I thought she would give up but in ten minutes she was done!
In the morning I started this years Glögg, a Swedish kind of mulled wine, first time ever actually for me. It’s very simple. Made of cut raw potatoes, baking yeast, ginger, cardamom, cloves, cinnamon, raisins, sugar and a soda called Svagdricka which is only sold about this time of year. You mix it all together and leave it for six weeks. We also made Hönö bread in our own oven for the first time. Usually it’s made in a wood oven like you can read about in my past post. It did take a lot longer because our oven only heats to 275°C, even with an oven tray over it and baking it on a pizza stone but I’m very happy with the results! Hönö bread is very sweets and fluffy, nicest when still warm from the oven or the day after I think. Ours turned out a bit too sweets but with butter and sprinkles of salt it was still yummy. We’ll do another batch before the xmas market and tomorrow we will experiment with crisp bread. If you have any suggestions for a recipe please comment!

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