Day 234

"Kräftskiva" (Crayfish party). We got together with our neighbors in our kitchen, and set the table in crayfish-mode. That is a table cloth made of paper and lots and lots of napkins, preferably decorated with crayfishes



Here is the bowl with cooked but cold crayfishes. Remember the little black fellow from Thursday? He's somewhere in here now.



Here are two fine ones, and I'm ready to start getting to the food. I only eat what's in the claws and the tail, but some people even find more stuff under the shield. In the middle of the table is a bowl where we throw all the stuff that isn't edible. It will get gooey!



Daniel in the middle of the eating.



Here is my crayfish sandwich. I usually eat the claws, but save the tails for last, and put them on a toasted bread with aged, strong cheese and citrus mayonnaise. Yum!

Crayfish are traditionally eaten in August in Sweden. Today we can eat them year round, but it is in August when the dill blooms that it is possible to cook them. A lot of dill flowers are used in the cooking process.

I talked a little about the Swedish "snaps" (seasoned aquavit) during our midsummer celebration in June. Snaps is also important to have to the crayfishes, and every now and then we propose a toast and drink a small amount. Tastes great with the salty fish.

Now you know what a "Kräftskiva" is! =)