Two lefse stations, two lefse recipes and two lefse experts—longtime members Pam and Marge—led 75 people in the fine art of lefse-making this morning in our church basement. In between learning history of the beloved potato bread, picking up clever tips (like how to freeze lefse) and taking turns at the griddle, attendees got to taste other Norwegian delicacies (also made by Pam and Marge): krumkake, flatbread, rosettes and almond cake. Mange takk to everyone who joined us!
