Med ett öga för foto

Detta hittade jag när jag googlade på semla. Ballt va? Inte visste jag att semlan var ett redskap i ett frieri människor i mellan, för flera hundra år sedan!? 
Om killen gav en semla till en tjej han gillade skulle, så hon i sin tur, 6 veckor senare(!!!!), ge honom ett påskägg, som ett svar på om kärleken var besvarad eller ej!?

Tänk om hon tar emot semlan... å MUMMA, tänker hon. Kankse ifrån flera, vad vet jag?! Sen kan hon efter sex långa veckor helt låta bli att ge tillbaka något påskägg. Fy så fult. Gu va killen måste ha gått och hoppats på ett påskägg.

Herrejösses va långdraget allt var förr i tiden. Vänta är inte min grej. 
Nej tacka vet jag "Får jag chans på dig?" Då fick man genast ett svar JA eller NEJ, på stubben. Då visste man. Annars fick det va!
Miste man en stod det alltid tusen åter ;-) hahaha

Här fanns ingen tid att förlora!!




The delicious Swedish semla is pure delight in practical packaging. A wheat bun, lightly cardamom spiced and partially filled with smooth almond paste. The bun is crowned with fresh fluffy whipped cream and almost floating on top of the creation is the triangular cut-off bun lid, sprinkled seductively with fine powdery icing sugar. The name semla comes from the Latin word simila which means the most finely ground wheat flour, which is the base of the bun.

In Sweden, the semla was originally eaten as dessert topping up the festive meals that was taken in preparation for the Easter fasting. The semla dates back as far as to the 16th century, when the Swedes indulged in rich food on the last day before fasting which could last as long as 40 days and nights. This last Tuesday before the fasting became known as Fettisdagen - literally means Fat Tuesday. As the semla was considered special, expensive and luxurious, young boys sometimes would use it for courting purposes by giving it to the girl they fancied. If she was interested, she would indicate that by giving him eggs at Easter six weeks later.

Today, the Swedes are no longer fasting and the semla has evolved to become a traditional dessert every Tuesday between Fat Tuesday and Easter. Semlor are available in all shops and bakeries in Sweden every day from shortly after Christmas until Easter. And each Swede consumes on average five bakery-produced semlor each year, in addition to all those that are homemade.

from IKEA Singapore