Ah Yes. The Lefse tour swung north this year with a stop in the seasonal hamlet of Ely, Minnesota. For the second year in a row we honored both the timeless tradition of Norwegian Lefse and our new found tradition of spending all night making it. What began with ten pounds of potatoes ended with poor impressions of Eddie Vedder and flour just about everywhere. Making Lefse is a two night ordeal however, the first night consisting of boiling and mashing the potatoes while the second entails rolling out and grilling the bread.
Preparing the dough logs...
The eventual Lefse pieces...
Electric acousitc...
One of the best pics of Jill and Scott to date.
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