Lefse making with a few "Uff-da's"

We used a lot of "Uff da's" on this day.... 

 it goes along with making lease in the large group of Norwegians...and some others  :)

Last Saturday was lefse making day for me and my friends

LEFSE:

thin unleavened bread of Norwegian origin,
traditionally made of a potato-based dough and baked on a griddle

Bubbles will begin to appear as the lefse bakes and is ready to be turned.

Thank goodness for my friend Mary and her husband Paul who's hobby farm 

is located in the country near Blooming Prairie, MN 

Paul graciously offers up his "Man cave" for this annual event. 

You can see the flour on the floor, it's a mess to say the least,

 but it's nice to be in this big open space where we can let the flour fly

* * *

If you've never made lefse, you must know it's not for clean freaks,

in fact it can be quite chaotic! flour everywhere, 

it's like a troop of fairies blew through the area, causing a giant dust storm. 

(ok maybe I'm exaggerating just a little) 

Trying to keep the sticky, gummy dough from adhering to the stretchy cloth that covers 

the rolling pin can be a challenge as well.... There can never be too much flour.

*Avoid the stickiness at all costs!!!

Just a little about the process.

1st boil the potatoes, then while they are still warm...

rice them.

We had 50 pounds of potatoes among us.

When the potatoes are cooled a bit, make little balls to roll out.

There is a recipe, Potato, cream, or oil, salt, sugar.

everyone has there own... it's whatever recipe "grandma" used!

The rolling out of Lefse is an art!

It's not like rolling out the dough of sugar cookies, it's much more of a delicate roll,

 there's a certain thin(ness) that must be achieved...thinner than a soft shell tortilla

You use a long flat stick to slide under the rolled out dough,

 then carefully transfer it to the 500 degree griddle.

You MUST watch it now to be sure you don't BURN it....

Opps... I mean Uff Da, Mary wasn't paying attention to her griddle on this one.

Good thing she's really good at doing Spinal taps...

Did I mention 5 of these sweet ladies are not only my friends but we all get to 

work together as nurses, performing a delicate procedure called a spinal tap. 

Making lefse is a lot like preforming a spinal tap, you have to have a steady hand, ha.

My friend Sarah and I, we vow to always be a team

true Norwegians to the core.

 Anne (right) is having her first experience making lefse,

 she is also the newest member to our work force. 

She learns quick, both at making lefse and doing spinal taps.

Paul is Mary's brother, he is a Lefse making maniac along with Tricia and Renee. 

We always make sure there is butter on hand for the "uff-da's", the lefse that ripped, 

or was maybe left on the griddle a little too long, 

the mistakes are still yummy with butter and sugar wrapped up in this warm delicacy.

This is such a fun tradition we have started...being friends outside of work is rewarding.

We didn't count up how many lefse were made this year but there will be plenty for us to share with friends and family during this Christmas season.

Have you ever made lefse?  What is it that you love to make during the holidays?

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