Saturday, June 29

We have come to the Saturday market in Pellinge. We start the visit with one of Benita’s traditional breakfast specials: boiled egg and anchovy on buttered rye bread.

I can remember the old days when Marita used to make them with homemade saaristoleipa. I like this though, and it has become the new standard, served with a mug of coffee or a cold beer.

We opt for the coffee.