I finally tried plain skyr with some of my Viking flatbread tonight (the dough seems to be keeping forever in my refrigerator). It wasn't bad, but I thought it needed some sweetener. If I had had some preserves made from a period fruit, I would have mixed them with the skyr.
Since I didn't, I ate my flatbread with skyr and apple butter, while my husband put Devonshire cream (another gustatory experiment, courtesy of Whole Foods Market) and maple syrup on his, and we were both happy.
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