Going Swedish: Wasa Crispbread

My Grandmother, Ruth Valborg Isakson,  was from Sweden - and I was raised by her and lots of Swedish Aunts and Uncles, to love Knackebrod and all things pickled. Crispbread with pickled beets, pickled herring andpickled cucumbers. Washed down with either good strong coffee or Akavit - or Aquavit or Akvavit. The spelling seems to be all over the place.

I’d gotten away from eating the old Swedish crispbread in more recent years. The kind we had as a kid was rather sturdy - a lot like man-hole covers made from rye flour. We put a LOT of sweet cream butter, sometimes home made at that from my Aunt Esther Ingebors Isakson’s (nee Talyor) dairy in Murray, Utah.

Times change as do health concerns. But I picked up a couple packages of the newer Wasa Crispbread a while back, looking for an alternative to whole grain crackers, chips or toast.

Damn. My Swedish relatives were right. This stuff still rocks.

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