(no subject)

[iceinyourmusic]

Because we sometimes talk about these issues, here's a food experience that may or may not show where you came from: when the only bread you have at home is rye crispbread (ideally the sort with that less dented floury side and that more dented smooth side) and the only topping available is margarine, which is still kind of hard, and you're spreading the margarine on the crispbread, only you have to keep scraping it up, simultaneously, because the dents keep filling up and that would be a whole lot of margarine right there, scratch scratch, and so you're getting this decreasingly margarine-like mixture of margarine and flour and breadcrumbs onto your knife and moving it about on the surface of the bread, and suddenly, wham, you're flash-backing to something that happened during a school lunch this one time. Or is it like that for everyone?

Bah. I have a headache.

Comments

[hetrez.livejournal.com]

I used to eat rye bread like that! It came in a big wheel, and my sister and I would break pieces off and eat them in front of the television. I loved that bread so much.

[leksa.livejournal.com]

Rye bread should be in big wheels. Always. yes.

[karintheswede]

Yes. Ate blue sour candy yesterday and was transported to Africa. It's bloody Proust's bloody madelaine-cake.

Also, finnkrisp! I need to go buy some.

[leksa.livejournal.com]

finnkrisp!

Somehow I'm not sure I even want to know what on earth you guys refer to with that. hmmm.

(You know, I keep wondering, has anyone written SF off the Proustian concept yet, as in, food causing actual, physical timetravel etc. Because I'm sure one could, so someone probably has. Not that it's necessarily a brilliant idea, but, so obvious.)