Hello and happy Friday, Shabbat Shalom, hope you are enjoying your chalky hearts and chocolate kisses. Have you seen any snowdrops out and about? Since learning about them, I’m seeing the tiny white blooms sprouting up all over Amsterdam. Are you finding stillness? Having Winter Camp adventures?
Here we are, approaching almost the tail-end of winter. For some people, this time is full-force “winter doldrums.” There’s not…so much going on. We did have Valentine’s Day, which, depending on your perspective, is some combination of forced/overpriced or cute/fun. Next is…St. Patrick’s Day? Spring break feels ages away. I think this is a time of year that a lot of people struggle with and blame on winter, but maybe it’s mostly (or at least partly) just that it’s a long stretch of the year without a lot of vacation.
Which makes it the perfect time of year for ritualizing a little treat. Sometimes, a small pick-me-up is all we need, and can be the difference between feeling meh and feeling good - or even great! In my mind, there’s no wrong way to have a little treat, although my treats are usually food-based (a fancy juice, the fattest blueberries, some Very Good Chocolate). But if you want to give your ritual a Scandinavian flair, may I present: fika.
Much has been written about the Swedish concept of fika; literally translated, it means “to have coffee” or “a coffee break,” but in practice it’s usually quite specific: an afternoon coffee or (tea) often accompanied by a small piece of cake or other sweet treat. It’s both a noun and a verb, meaning you can “do fika” or “have fika.” There’s a social component to it - it’s a break often shared with others, and an opportunity to catch up with an old friend or chit chat with colleagues. My favorite fika fact: It’s such an important and standard part of Swedish workdays that some companies contractually guarantee employees the right to fika.
The idea of pausing, mid-afternoon, to have a hot drink and a bite to eat isn’t all that revolutionary. But, like so many of our winter practices, fika is a great example of a small ritual that takes on outsized meaning: it’s a codified break, both physically and mentally, from whatever else is hurrying you through your day. It’s an invitation to pause, underlying a culture that sees the relationship between rest and productivity. In Sweden, fika is enjoyed year-round, but it might take on special meaning in winter, providing a moment of small comfort and pleasure during the darkest, blustery-est winter days. The caffeine, carbs, and sugar that often accompany fika provide an antidote to the lethargy of a dark winter’s afternoon. And sometimes, just knowing that you have something hot and sweet in your future is a cozy comfort that can help the day feel a little special, even when it’s ordinary.
Part of changing our approach to winter - and our mindset about winter - is about using small, simple actions to intentionally uplift us when we need it most. Rather than feel the last weeks of February just dragging us along, we can infuse a small pleasure into our days; by doing so, we practice giving ourselves a little extra time, space, and sweetness when we need it most.
Make time for fika
Your challenge over the next two weeks is to have fika at least once a week. If this is a new practice to you - and not a widely-ingrained cultural habit like in Sweden - put it on your calendar to set aside the time.
There are many ways to fika: invite friends to join you at home for afternoon tea, or grab your favorite colleague for a coffee walk + a piece of cake. If you’re a baker, maybe this is an excuse to bake something to share with others or bring into work; if not, maybe it’s a chance to try that fancy bakery you always walk past. You can even fika outside: there’s a particular, acknowledged pleasure in having a fika outside as part of a winter’s picnic, beverage steaming in the cold air.
The most important fika factor is taking 20-30 minutes out of your afternoon to pause, reset, and come back caffeinated, satiated, and refreshed.
As always, I want to hear what you do and how it goes. Where and how will you fika? Easy cake recipes always welcome. You can also always reach me directly at kari@karileibowitz.com.
Notes from the slush pile:
One of my favorite interviews this year allowed me to mull over the question: What’s so special about snow? You can read my answers - and others - here in TIME.
In the last Wintry Mix, I mentioned that winter conditions can make sunsets especially vibrant. If you want to learn more, check out this story explaining the science behind winter’s watercolor evenings.
Back in November, Cook’s Illustrated featured beautiful illustrations of - and recipes for - fika.
Have a friend who would enjoy Wintry Mix? Forwarding is free.
Hi, very interesting about Fika.Here in the UK everyone stops for afternoon tea break.
Pancake day is always a big February event,with pancake races and events everywhere.Almost everyone will have pancakes for tea, pancakes are not eaten much the rest of the year so these always seem like a treat.These are large thin pancakes often eaten with sugar and lemon juice.It is on the day before Lent starts
six weeks before Easter.
I’m writing this while having a semla and coffee for elevenses at Kantine in San Francisco, a wonderful cafe run by an American married to a Dane who spent a number of years in Denmark. We’re lucky to have many excellent cafes to hang out in and eat decadent pastries—what we don’t have is a “real” winter or snow, both of which I miss terribly, having grown up in Chicago. I have fond memories of the Great Chicago Blizzard of ‘67 as well as Boston’s blizzard of ‘78. I love the dark days of December and January, getting up early and sitting by the gas fire (it does get cold in an un insulated Victorian flat with no central heating!) as the day slowly dawns and the planets and a sliver of moon grace the lightening sky. I wish this time could linger just a wee bit longer!