Lefsemaker
Assistant Cook
- Joined
- Feb 11, 2007
- Messages
- 3
I love to cook. My grandparents came from Norway in the early 1900's and so norwegian cooking is a big feature in my life. I don't usually make potatoe lefser at any other time of the year except Christmas, however, every so often I get a "hankering" for some and just have to make a few -- there is no LAW that says one has to make 50 at a time (as we do at least twice for Christmas). If I have a few mashed or boiled potatoes left from a meal it is always tempting to use them to make lefse -- especially now that I am a "retired person". I live in NW Ontario where blueberries, raspberries, rhubarb and other fruits rule. It is -38 C as I type this introduction today -- Feb. 11/07. In the summer we have a lot of hot days -- 30 C is not that unusual, so I live in the land of extremes. Besides cooking I love all crafts -- oh yeah, one little thing that gets in my way occasionaly is that I am legally blind. You don't have to see well to cook, but embroidery and especially "Hardanger" require the use of a visor with a heavy duty magnification aid attached -- it works. I came to this site looking for a recipe for flour lefse. We aren't familiar with it as my grandmother was from the Lilehamar region of Norway and grandpa was from Fresvik -- just north of Bergen. Potato lefser is the primary type of lefser made as potatoes grow very well in these areas. I look forward to being active on this site.