Cousins and sisters
We made lefse
Ladina
Marge
The Puzzle
Deanne's house
A conversation corner
A Happy Day!
Krysta gave me permission to post these pictures of the adoption day, but she has the story tucked away in her head and in her heart ❤️ We will wait patiently ❤️
Photo credits go to Maleah Nolt and Chelsea Harshbarger
I'm sorry ladies, I got mixed up with whose pictures belong to who
It has been an eventful October
We ended up taking a trip to Montana to celebrate Ivan's 70th Birthday
The barn where the cows were milked once upon a time. We also had a turkey butchering day inside this building. Long ago .....
The blue sky continued while we were in MT. No coats needed, the weather was wonderful!
Rain fell today in MN.
The Asian Beetles have taken over our house in our absence.
Make some lefse with your family this fall.
Make some lefse with your family this fall.
It still seems ironic to me that Grandpa Skrivseth taught his daughter-in-law from German background to make lefse. Everyone loves it - especially with lots of butter and brown sugar. Eat it while it's hot for a new sensation. You'll never go back to cold lefse.
P.S. Looking at the recipe I realized it gives no directions ... don't you love those kind?
After you cook the potatoes drain the water and mash them while they are hot. They won't be smooth mashed potatoes. It doesn't matter if they are a bit chunky. Add all of the ingredients except flour.
Let the mixture cool a couple hours. You want to be able to mix the flour in by hand without any danger of burning yourself.
After the flour is added mix together and form into balls and place on a cookie sheet or jelly roll pan. We always count them so we know how many we can each eat. 😊 Roll out on counter covered with flour. Fry in a dry pan, no spray, oil or butter. When it bubbles up turn the lefse over and fry the other side. Ready to eat when it's lightly brown.
You will notice we don't have any of the traditional equipment. The lefse tastes just as wonderful 😋 as the kind professionally made.
