I spent Sunday making lefse with my next host mom (I'm moving next Wednesday by the way) and a friend of hers.
Step One: Dig right into the ridiculously sticky dough and work it with flour until it stops sticking to you.
Step Two: Roll that baby out, nice and thin
Step Three: Use a tool (that seems like some primitive form of torture) to puncture the dough to avoid air bubbles while cooking.
Step Four: (very carefully) Wrap the dough around a stick, then unroll onto the hotplate. Allow the lefse to cook for a couple minutes on each side.
There you have it. I ate some last night and I'm not gonna lie, it was pretty dank. (dank=good for those of you who aren't up to date on all the slang)
On a random note, I had a dream in Norwegian last night. Not the entire dream, but a conversation in my dream was in Norwegian...and I know exactly what I said. Crazy.
3 comments:
That is just like my mom used to make it. You'll be a pro in no time. Love, Gramma
I love the pictures of you, no funny faces or antics, just you being you. Love, Gramma
Caitlyn, Has either of your host families mentioned blood sausage??? I 'think' we're making it [Grandma Stave's recipe] this weekend at JoAnn's. I thought of you, since this is a Norwegian "thing". I, personally, don't care for it [yuck ~ gross!], but Roger and JoAnn [of course] and a few other sisters really like it. Take care ~ Debi
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