Lefse making

A lot of people in the Mid West are from Scandinavian backgrounds. You can see some small influences of this in the architecture and their lack of sensitivity to the cold!

Lefse is a very thin potato flat bread that is slightly sweet. Kelsey & Ani taught me how to make this yummy little treat. The main thing it that it takes time and you will also need a bottle of wine.

First potatoes are peeled, boiled, and 'riced' - think ultra-mashing in something like a huge garlic press. Have a break, you're doing well so reward yourself with a glass of wine. Then you make logs out of 3 cups of the 'riced' potatoes mixed with 1/2 tsp salt, 3 tbsp sugar, and 5 tbps of melted butter. Phew, that mixture is tough to stir. Have another wine. Cut the log into 6 disks. Doing well...more wine? Roll the disks carefully out til very very thin. This is a really tricky step to get right so, if you've managed to pull it off, have a glass of something bubbly to celebrate. Finally, fry up both sides of the Lefse on a flat pan. Make sure you don't wander off and burn them (after all that wine, you're probably a bit sleepy)!