I find connections among books, art, music, libraries, travel, crafts and food.

Wednesday, November 24, 2010


Start with a ball of potato dough. I use the instant potato flake recipe - not for the purist, but I think it's super-tasty and super-easy, and it rolls out nice and thin and makes a soft lefse. It's quite delightful.

Here you see my lefse griddle and turning stick. My dad had carved one and made the hilt look like a Norwegian sword, but this is stylishly effective, too. You pick up the thin, flat dough with the stick and lay it on the griddle.
In the middle of making lefse, I looked out the window and saw and eagle (crow above it) in our huge cottonwood tree. Then saw the horses running down the hill.

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