July 3, 2012 in The Osakis Review
Our morning trek back to North Dakota encountered some minor speed bumps.
For one thing, we both had a raging case of the Tuesdays. Our three-day weekend was coming to an end and we were anticipating our return to the corporate grind. Jake was especially anxious to be home, unwind, and process his backlog of laundry. However, I was itching for an adventure and wanted to stop in a new town for lunch. Continue Reading
November 26, 2011 in Grand Forks Herald
During the past 50 years, Evelyn Hensrud has made thousands of rounds of the soft Norwegian flatbread on the Bethany she got from her mother, Ruth Smith. Smith taught her to make lefse at least six decades ago, Hensrud said.
“At Christmas and Thanksgiving she would always make it.” Continue Reading
November 19, 2011 in Grand Forks Herald
For every lefse recipe handed down from grandma, there probably are a hundred more variations for making those flat potato-y rounds that taste so good with everything, said Cindy Dahl, a lefse-making instructor at the Sons of Norway in Grand Forks.
November 7, 2011 in The Jamestown Sun
What’s made of potatoes and can be eaten with butter, sugar, brown sugar, jam, salsa or even by the brave lutefisk? Continue Reading