The Second Week of Jul preparation was more centered around getting the Home ready for the upcoming Jul. This was always the "Week of Straw Magic" among other important things.  Early Scandinavians were mostly rural, even the Vikings were farmers and went a "Viking" in the summer once the crops were planted.  

Our early ancestors believed that there was a magical being that caused all the crops to grow.  It made sense that as fields were harvested that "being" would retreat back into the next field.  Rye was always the last of the crops to be harvested and therefore he would be captured in the last sheaf of wheat to come out of the field.  That last sheaf is what would be carefully loaded and brought back to the farm where it had a special place in the barn safe from any harm.  

It was from that sheaf that all manner of Straw Decorations were formed.  These, before the addition of the Christmas Tree into home, hung from the ceiling, over the doorways, windows and around the fireplace.  There they would stay until Spring when they would be carefully gathered and placed in a large container where they would be ground up and then spread out over all the fields to ensue a good harvest for the next year.  Today we still have all manner of Straw decorations from Christmas Ornaments, Garland, Heart Wreaths, and Jul Buks.  

Jul Buks have over the years become the ones who help the Tomte or Nisse to deliver the Christmas Gifts to the Family on Christmas Eve.  Having a Jul Buk around over the Jul Tide Season would ensure good health and prosperity to the household.  Many towns still fashion a large version of the Jul Buk each season to bring good fortune to the town.

This is also the time that Father would start the Jul Beer.  That was extremely important for the rest of the Jul Season.  Jul Beer was usually aged a bit longer, making it a little more potent.  It was also the beer that had hints of different herbs and spices.  Each family had their special recipe which got passed down generation to generation.  In Scandinavia today the Brewers all still make a "JUL BEER" and many of them unveil it the second week of the Jul Tide.  In Denmark the old horse drawn Beer Wagons are used to deliver the first of the kegs to the Castle and to some of the older Public Houses, Restaurants and Tivoli. 

As Christianity slowly edged more into Scandinavia the Feast of St Lucia became associated with the Jul Season with her feast day of December 13th.  Tradition has it that the eldest daughter in the family would get up early to make Lucia Buns, rich Saffron flavored buns, and don her St Lucia costume of a long white dress with red sash at the waist wearing a Crown of Candles to bring coffee and Lucia Buns up to her parents in bed.  Gradually to include the boys of the family "Star Boys" made their appearance.  They would help with making Lucia Buns and would wear similar White Gowns with Pointed hats and carry lighted candles.  Many families still celebrate St Lucia Day as well as many Churches and private colleges that select a St Lucia to lead their Second Sunday of Advent Celebration.  Today's Lucia Crowns are much safer with battery lighted candles.  

Since the mid 1800's coffee and Jul Coffee Parties started to become more of a tradition for the more urban areas.  Coffee houses in all parts of Scandinavia very popular.  One particular coffee has become the "gold standard" in Scandinavia.  That is Lofbergs "Karisma".  This deep and intense coffee has undertones of nuttiness and hints of fruit. To go with the coffee one needed a Festive Treat.  One of the most popular confections of the day was the "Almond Cake".  We have the pan and the perfect never fail recipe that is included.  These cakes take about 20 minutes to mix and look like you have worked all day long.  My favorite way to finish them off for the Holidays is to dust them with powdered sugar, drizzle with Lingonberry Jam then top with a little Chocolate Sauce.  (Remember ONLY USE MARGARINE.  If you use butter it sticks in the pan.)

Preparations for up coming Celebration are at their Half Way Point as the countdown continues. 

Recipes and Resources:

• Straw Christmas Ornaments
• Straw Jul Buks
• Straw Jul Buk Ornament with Boy Tomte
• Straw Jul Buk Ornament with Girl Tomte
• Lucia Crown
• Lofbergs Karisma Coffee
• Swedish Almond Cake
• Lingonberry Jam

Lucia Buns:

Ingredients:

• 1 cup melted butter
• 1/2 tsp. saffron threads (finely crumbled, or 1 tsp. powdered saffron)
• 1 tsp. coarse sea salt 
• 1/2 Tbsp Vodka
• 1 cup milk
• 3/4 cup sugar
• 2 pkg. dry active yeast (4 1/2 tsp.)
• 6 1/2 cups all-purpose flour
• 2 eggs (well-beaten, plus one egg white)
• OPTIONAL - Seeds of 3 Cardamon Pods +/- to taste

Directions:

1. Place Saffron threads, Sea Salt (Optional Cardamon Seeds) into a mortar and coarsely grind with the pestle.  Pour Vodka into a small bowl with the melted butter and add ground mixture.  Let sit 30 minutes to an hour (this intensifies the saffron flavor).
2. Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter mixture and sugar. After combining pour mixture into mixing bowl and allow to cool until “finger-warm” (still quite warm, but just cool enough to touch). Stir in yeast and let sit for 10 minutes.
3. Mix 3 1/2 cups flour into the liquid. Stir in two well-beaten eggs. Add enough of the remaining flour to form a soft dough (just until the dough pulls away from the sides of the bowl. You don't want to add too much fl
4. Transfer dough to a large greased bowl and turn to coat all sides. Cover with a clean towel and allow to rise until doubled, about 1 hour.
5. Punch down risen dough. Lightly knead two or three times on a floured surface. Pinch off small handfuls of dough (about the size of a racquetball) and roll into "snakes." Shape snakes into "S"-shaped buns or other desired shapes. Place on a lightly greased baking sheet, cover with the towel again and allow to rise until doubled (about an hour).
6. Decorate buns with raisins, brush with egg white, and bake in preheated 375 F oven about 15 minutes, just until brown.  Do not over bake.  These are best right out of the oven.