|Lefse bubbling on grill|
|Rolling out lefse in 2005|
|Lefse-making is still messy for us!|
Here's a few Lefse Tips we've learned:
- Don't overcook the potatoes! A little hard is better than a little soft!
- Mash the potatoes (or rice them) thoroughly...potato clumps...even very small ones...stick to the pastry board.
- Less flour is better...too much ruins the texture...but not enough and it will be too sticky to roll.
- Thoroughly work flour into the pastry board, rolling pin cloth, and grill before starting.
- Re-work flour into the pastry board and rolling pin cloth frequently...like every time!
- Roll the lefse until it is thin enough you can just see the letters on the pastry board through the lefse.
- Turn the lefse on the grill 3-4 times. Cook shorter, flip more.
- Mix the potato/cream/butter the night before and leave in the fridge until you're ready to use it.
- Keep the dough refrigerated until you are actually ready to use it.
|Lefse tools: grill, pastry board, rolling pin and cover, ricer, turning stick|
|Jon with lefse sticks...visit here to see professionally made sticks.|
|Lefse dough after refrigeration|
|Lefse rounds for Thanksgiving 2010|
|Lefse is served! It folds, wraps, and holds together better than tortillas!|
Thanksgiving itself was a lot of fun! In this picture Kaia and Harry are playing with blocks while Jon and I cooked and cleaned this morning. I will dedicate a new post (later) to my lefse and Thanksgiving adventures this year!
These Thanksgiving Turkeys were fun and very easy. I cut up a paper towel tube so each kid had a piece about two inches long. I cut strips of colored foam. The kids picked what colors they wanted the tail feathers to be and taped them to the roll. I offered tape or glue and they all wanted to use tape. Interesting. Then they drew on their own faces. This was the fanciest turkey...it's creator is also the oldest girl here today. I love how she cut feathers, added wings, and colored in the face. The faces on the toddlers' turkeys were all in one color!
|I like this picture because it looks like Leo's head is lit up!|
Today I am thankful for the Savior, Jesus Christ. In fact, I would feel very un-grateful if I didn't give at least one day on this list to him. I am thankful that he prepared a way for me to become a better person daily and ultimately return to my Father in Heaven. I am thankful for the strength he gives me.
"But they that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles; they shall run, and not be weary; and they shall walk, and not faint." (Isaiah 40:31)
To prepare the carving, we mixed the jello as the package indicated, then poured it onto a jelly roll pan. After a couple hours in the fridge I used a spatula to place a square on each kids' plate. They used tooth picks to carve their shapes. They had a great time and I loved the clean-up process: I picked it all up and threw it away!
International Quidditch Association!)
By the way, Harry Potter hits theaters again on Friday. My kids won't be going, but sometime during the next month I will!
The weekend crept up on me and, while I thought of an item for each day, I have not made any posts since Friday. I am posting three items today!
Day 14: My Dad. I was also blessed with a fantastic dad who spent years providing for his family and trying to teach us to be the best we could. We disagreed a lot (we still do on some things), but I am grateful for his dedication to what he believes is right.
Day 15: Temples. I am grateful for temples and how we learn to be better people when we visit them. Most of all, I am grateful to know that because Jon and I were married in a temple, our marriage and family will last forever. I am so thrilled to be able to spend eternity with the man I love! In this picture, Kaia is outside the Houston Temple. We were married in the Bountiful Temple.
Jon is an amazing cook. You only have to glance at this fabulous dinner he fixed on Sunday to see what I mean. He had been in the mood for some South American-style food for a few days, so when he passed a carniceria last week he stopped in and bought some thin steaks. When he picked up some milk for me he also made sure to get a pile of parsley and some lemons. He almost bought the Chimichurri Sauce, but decided to try making it instead. It's our new favorite sauce!
1 bundle parsely (like what you buy at the store)