Here's me measuring out the riced potatoes.
The riced potatoes are mixed with butter and flour and a tiny bit of salt and sugar and rolled into long rolls of dough which are wrapped in plastic wrap so they don't dry out. Then we break of racketball size portions add more flour to the board and the dough so it won't stick, and roll them out as thin as possible with a special grooved rolling pin made by my grandpa.
Here's Ramius rolling out the dough, Rosie standing ready at the griddle on the right, and ecurbh sneaking some lefse at the cooling pile on the left :~)
Ramius rolling:
When it's thin enough, you can see the printed rings on the canvas through it...
Rosie rolling one :~)
When they are rolled thin they are picked up with long pointed sticks and carried to the griddle...
... And browned on both sides
And then they are cooled in a pile, under a cloth so they don't dry out. We butter and sugar them and roll them up to serve, with dinner, or as a snack :~)
Mmmm... Lefse.
[sip]
Steve's mom makes lefse too...
Took me a while to get used to the taste...having grown up in South Texas, I kept expecting it to taste like a tortilla! And the idea of butter, cinnamon and sugar (the way Steve eats it) is also something I had to adjust to...kept thinking refried beans would be better! LOL!
But, after almost 15 years of marriage, it's a taste I've grown to love.
Thanks again for inviting me - it was fun!
BTW, ecurbh...there *is* a lefse.com already. But it looks like they need your help. ;-)
The story of the rolling pins was interesting - I'd never realized lefse took a special one.
I've noticed none of your pictures show up when I'm at work. Guess I should be working harder ;-)
Soooo....did ya eat 'em all?
Whats a lefse?
I see they're made of rice, but what are they?
They look like Scandanavian tortillas! Sounds great with butter and sugar!
That looks like you had the whole gang working. Lefse, although I've never had, it sounds great. I've seen a rolling pin like that before, but didn't know what it was used for.