Like many Estonians, it was part of my upbringing early on. Even if I might have initially preferred sai, the spongy white bread that is typically enjoyed in the US and Canada. I won't deny, it's still my preference when making a sandwich smothered in peanut butter and jam or if it’s for the bread bowl of a San Francisco clam chowder.
But ever since I first had a melty over-medium egg and a thin slice of Jarlsberg cheese on toasted rye bread for breakfast, there was no turning back.
Some people are loyal to only Estonian-made rukkileib. Some people make their own. Some people make a special trip to stores like Starsky Fine Foods. Personally, I appreciated the convenience of getting it from pretty much any store...
What made it even more of a staple was the sunflower seed rye bread from the grocery store, from a company called Dimpflmeier. Some people are loyal to only Estonian-made rukkileib. Some people make their own. Some people make a special trip to stores like Starsky Fine Foods. Personally, I appreciated the convenience of getting it from pretty much any store, and with that German name and Gothic script on their packaging, I believed it to be authentic European fare.
Täismahus artikkel on loetav Eesti Elu tellijatele
Igal nädalal toome me sinuni kõige olulisemad kogukonna uudised ja eksklusiivsed lood uutelt kolumnistidelt. Räägime eestlastele südamelähedastest teemadest, kogukonna tegijatest ja sündmustest. Loodame sinu toele, et meie kogukonna leht jätkuks pikkadeks aastateks.
Hind alates $2.30 nädalas.
