Nov 212006
 

I’m taking Mondays off from my full-time job in the months of November and December…it’s a great opportunity to get caught up on jewelry projects and have a “real” weekend off after working a craft show on Saturday.

This week, I spent my “Monday off” updating my business web site with new products and sending out an email announcement to my customers. At shows, I gather the email addresses of anyone who is interested in my jewelry, and then periodically send out announcements regarding upcoming shows or new items. I hate to send out too often…I know I find it annoying (and I generally ignore) sales pitches that come every week, so my “newsletters” come out only a few times a year. If you are in the Omaha, Nebraska region and would like to be added to my distribution list, please feel free to drop me a line at cmydesigns@aol.com or beadingpublisher@consumerhelpweb.com.

My other jewelry project was to tumble several wire pieces I’d made at the Open House on Saturday…I got so much work done that day, I didn’t feel I needed to spend a lot of time working on jewelry today!

My main project today was making lefse. For those who are not familiar, lefse is the traditional Norwegian flatbread, made from potatoes and flour. (Think tortillas made from mashed potatoes.) In the States, it’s generally prepared for the Thanksgiving and Christmas holidays.

The first time I made lefse many years ago, I cooked raw potatoes, put them through a ricer, added the flour and other seasonings…it was really a labor of love for my husband who was missing his mother’s lefse that holiday season. When I told him how I’d worked my fingers to the bone making them, he said “Why don’t you use instant potatoes like my mom does????”

Go figure.

It still takes hours to make lefse – between preparing and cooling the (instant!) potatoes, adding the flour, rolling out and cooking one-by-one on a pan, it usually takes about 2 hours to make one batch of around 36 lefse. Today I made 84. Lefse is enjoyed warm, spread with butter, and sometimes with sugar and cinnamon. We also use it in any other way you’d use regular bread – with meat, cheese, or eggs (for breakfast). It’s quite a treat and while it does take all day to make, I love making it and then eating it!!!

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  2 Responses to “Short week!”

  1. How could you tell us all about how ridiculously delicious lefse is but not post the recipe for it?!?

    Aargh!

  2. Gosh, I didn’t even think about putting in the recipe! Here you go (remember, I am not a recipe writer!):

    9 cups Potato Buds
    9 cups boiling water
    3 sticks melted butter
    3 cups dry milk
    6 tablespons sugar
    5 teaspoons salt

    Mix water, butter, milk, sugar and salt, add potatoes and stir until they are mashed potato consistency. Allow to cool.

    Divide potatoes into 3 parts. Mix 1 1/3 cup flour with one part, and roll out about 1/2 cup of dough into a thin circular shape. Lift using a lefse stick onto a pan that’s been heated to medium high heat. Cook until small bubbles begin to form, then flip and cook other side. Remove from pan and cool on a white “flour sack” dishcloth. (Stack the lefse and cover the stack with the cloth while you are cooking the next one to keep them moist.)

    If you have a lefse stick and rolling pin, it’s pretty easy. I don’t really recommend using a pancake turner or anything else to left and turn it – it just tears.

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