But then there's the actual food of the country and those wonderful chefs who prepare it.

My friends, the non-muppet models of Swedish chefs presented me with a recipe solution to a conundrum I confront every summer. Wild rose bushes line the northern beach where I take my icy summer dips when the air is more humid than I like. As I tromp down to the chilly water I always take a moment to admire the plump rose hips, swollen with vitamin C and begging to be plucked and eaten. The temptation always leads to disappointment since the seeds get in the way of appreciating the condensed flavor. Well, those Swedes make a sweet traditional soupy sauce made with rose hips called Nyponsoppa. Nyponsoppa is delicious if served hot over a big bowl of vanilla ice cream. But be careful. Rumor has it the soup is an aphrodisiac. We're not sure if it's the sauce or those cute Swedes who are responsible for giving the libido a little shove. [thanks, Were Rabbits]

Recipe for Nyponsoppa
Ingredients:
400 g fresh rose hips
1 whole fresh lemon
3/4 l water
c. 1/2 dl sugar
1 tbsp. potato flour
4 dehusked (shucked) almonds
vanilla ice cream

Directions:
1. Cut the flower and stalk off the rose hips, and rinse them under the tap.
2. Boil the rose hips in the water for c. 20 minutes, with the zest of the lemon.
3. Strain the soup to separate the boiled-out rose hips and lemon zest. Throw away everything but the liquid part.
4. Add sugar to taste, and bring the soup to a boil. Thicken it with potato flour, according to preference.
5. Chop the almonds into slices, lengthwise.
6. Squeeze the juice from the lemon.
7. Serve piping hot over ice cream with almonds sprinkled on top.