Kringle, the almond-scented Swedish pastry, evokes cold mornings, warm fires and special occasions. Like the SAT.
Back when college testing was a morning's lark, not a yearlong slog, our friends crammed into one car for the outing. When we picked up Sarah, her mom offered around a platter of kringle.
Crisp bottom, flaky middle, sticky top, it made excellent test preparation. Mrs. Richardson, erudite librarian, applied her icing parsimoniously — a word we would encounter later on the vocab section. Her solicitude, however, was abundant.