No lutefisk at our house, but we just finished up the Easter ham, and now we have a beautiful big hambone, with lots of meat clinging to it. Time for Swedish pea soup! We'll have it for supper on Thursday night (pea soup on Thursday is an old tradition in Sweden). Along with it, we'll have some homemade rye bread from the Lutheran ladies bake sale. Then for dessert, it will be some nice, strong Gevalia coffee, and pepparkokar. Some of the old folks used to have a "potor", sucking coffee through a special hard, rectangular sugar lump.
Did any of you old Svensks or Norsks have duppa gruta on Christmas eve? One of my aunts, after cooking all morning would take the juices from the korv, tongue, roast beef, roast pork, pigs feet, and any other meat she had cooked for evening meal, and we would dip the homemade rye bread in the broth that was created for lunch. Heavenly!
