Lutefisk & Lefse & Norwegians

[Anne <urbana@charter.net>]

--- In HPFGU-OTChatter at yahoogroups.com, "Steve <bboy_mn at y...>" 
<bboy_mn at y...> wrote:
> Now Lefse is like a Norwegian art form. You take mashed potatoes add
> flour and butter then squeeze it all through a ricer which is a
> kitchen tool that squeezes 'whatever' through small holes. Then you
> roll it out very thin like a soft tortillas. Now comes the art form,
> you cook it over a special grill/griddle like a pancake until it has
> dark brown to black spots on  both sides. True artist always use a
> special wooden Lefse knife-like tool to turn the Lefse over on the
> grill/griddle.
> 
> Once cool, although hot isn't bad, you smear it liberally with 
butter
> and pour lots of sugar on it, then fold it in half, roll it up, and
> eat it. It's actually OK, a little bland though. I've tried to
> convince people that you can put anything on a lefse; jam, jelly,
> peanut butter, whatever, and you would think that I was speaking
> sacrilege. People absolutely refuse to even consider anything but
> butter and sugar. They look at me like I'm crazy.
> 

So basically lefse is Norwegian for "potato crepe". I stand 
corrected. Unlike lutefisk, lefse sounds edible.


> Actually, I'll end with a Norwegian joke. Most of you won't get it,
> but to a Scandinavian, this is hysterical.
> 
> Joke:
> "Did you hear about the Norwegian who loved his wife so much that he
> almost told her."
> 
> Seriously, that's funny joke to a Norwegian.

Sounds like something that came from the "Scandinavian Humor & Other 
Myths" wall calendar I saw a few years ago at a friend's house. The 
month of July was dedicated to "Convolu, the sullen god of 
depression." ;-)

Anne U
(who missed Prairie Home Companion today and wonders what the good 
folks of Lake Wobegon were up to this week)