Lefse, as I make it at home. Mom's proportions.

saved Nov 5, 2017 14:00date Nov 5, 2017trap

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note-lefse-recipe

What it says

Lefse, as I make it at home. Mom's proportions. The day before: - 5 lb russets (not red, not gold; they must be dry). Peel, boil in salted water until just tender, drain WELL, and let them steam dry in the pot a few minutes. - Rice them hot. Twice, if I am being good. - Into the hot riced potatoes: 1/2 cup butter, 1/3 cup heavy cream, 1 tablespoon sugar, 2 teaspoons salt. - Cool, then into the refrigerator overnight, uncovered for the first hour so they do not sweat. The day: - Work in flour a part at a time: about 2 1/2 cups for the whole batch, sometimes a little less. As little as will hold it together. - Form into balls the size of a small egg, about 1/3 cup. Keep them cold; take out six at a time. - Roll on the cloth-covered board with the grooved pin in its sock, flouring both, as thin as I dare. Thirteen inches across if the griddle is the big one. - Griddle at 475 to 500 degrees, dry. Lift with the stick. Brown spots, turn once. Under a minute a side. - Stack between towels to steam soft. Fold in quarters when cool. Makes about 30 rounds. They freeze. To eat: butter and sugar. Butter and no sugar for Ray, one round.

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Date	2017-11-05 14:00

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Ray

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Why it exists

only_in_note Facts that are still only in one everyday note after the second pass: the Gustafsons' gate code, the shed padlock, where the Christmas ornaments are, the dog's food and amount, Ray's sizes, the ice-out log from 2004, the main water shutoff, the septic alarm light, Hannah's dorm room, the way to the cabin, the lefse proportions, each lot's share of the plowing, and the size of the lake bedroom's screen. These were not scrubbed from other records on purpose; they are simply things written down once.

Questions that use it

q074 what goes in the lefse again

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{
 "$type": "n_type_note",
 "id": "n_note_lefse_recipe",
 "createdAt": "1509890400000",
 "date": "2017-11-05T14:00:00.000Z",
 "body": "Lefse, as I make it at home. Mom's proportions.\n\nThe day before:\n- 5 lb russets (not red, not gold; they must be dry). Peel, boil in salted water until just tender, drain WELL, and let them steam dry in the pot a few minutes.\n- Rice them hot. Twice, if I am being good.\n- Into the hot riced potatoes: 1/2 cup butter, 1/3 cup heavy cream, 1 tablespoon sugar, 2 teaspoons salt.\n- Cool, then into the refrigerator overnight, uncovered for the first hour so they do not sweat.\n\nThe day:\n- Work in flour a part at a time: about 2 1/2 cups for the whole batch, sometimes a little less. As little as will hold it together.\n- Form into balls the size of a small egg, about 1/3 cup. Keep them cold; take out six at a time.\n- Roll on the cloth-covered board with the grooved pin in its sock, flouring both, as thin as I dare. Thirteen inches across if the griddle is the big one.\n- Griddle at 475 to 500 degrees, dry. Lift with the stick. Brown spots, turn once. Under a minute a side.\n- Stack between towels to steam soft. Fold in quarters when cool.\n\nMakes about 30 rounds. They freeze.\n\nTo eat: butter and sugar. Butter and no sugar for Ray, one round.\n"
}

Source

personas/retired-couple/records/notes-2015-2017.yaml:699

- id: note-lefse-recipe
  kind: note
  date: 2017-11-05 14:00
  body: |
    Lefse, as I make it at home. Mom's proportions.

    The day before:
    - 5 lb russets (not red, not gold; they must be dry). Peel, boil in salted water until just tender, drain WELL, and let them steam dry in the pot a few minutes.
    - Rice them hot. Twice, if I am being good.
    - Into the hot riced potatoes: 1/2 cup butter, 1/3 cup heavy cream, 1 tablespoon sugar, 2 teaspoons salt.
    - Cool, then into the refrigerator overnight, uncovered for the first hour so they do not sweat.

    The day:
    - Work in flour a part at a time: about 2 1/2 cups for the whole batch, sometimes a little less. As little as will hold it together.
    - Form into balls the size of a small egg, about 1/3 cup. Keep them cold; take out six at a time.
    - Roll on the cloth-covered board with the grooved pin in its sock, flouring both, as thin as I dare. Thirteen inches across if the griddle is the big one.
    - Griddle at 475 to 500 degrees, dry. Lift with the stick. Brown spots, turn once. Under a minute a side.
    - Stack between towels to steam soft. Fold in quarters when cool.

    Makes about 30 rounds. They freeze.

    To eat: butter and sugar. Butter and no sugar for Ray, one round.