My Year in Review. Thank you YouTube for Midge, Nana & Pops, Matt & Survivor Man. They were my Jam this year & can not wait to see where these lovely people go in 2026. Found my People & I'm so grateful đ
Just some background about me. My late husband passed in April of 2020 completely changing my trajectory in life. 3 weeks later I suffered a massive dog bite on my calve, caused by my own dog. 2 dogs that others had in the home attacked her. I was trying to break it up. Being Pitbulls that my family had, they packed up. That put me in the hospital right during the shutdowns for Covid & keep me going to the hospital twice a day throughout the summer to control thee infection. This was the same hospital where my husband passed away. I had a PICC line installed, had to go to the Cath Lab to have it put in. That's where my late husband was taken to have 3 stents put in because he was having a major heart attack on April 3rd,. He passed in that room where I layed right after midnight making it officially our 16th anniversary together. So I have PTSD with potential dogfights. I try not to give off nervous energy that the dogs will pick up on. I'm a work in progress y'all. & I'm grateful I get to share my life here. đđ¤
Making Norwegian lefse with potatoes involves creating a soft, smooth dough from riced potatoes mixed with butter, cream, and flour, which is then rolled thin and cooked on a griddle. (You can use leftover mashed potatoes as well, just use less butter & cream)
Ingredients
3 lbs Russet potatoes (peeled and weighed after peeling)
1/4 cup melted butter
1/4 cup heavy cream
1 tsp salt
1 tsp sugar
1 1/2 cups all-purpose flour, plus more for rollingÂ
Equipment Needed
Potato ricer (recommended for lump-free results)
Large pot and colander
Large bowl
Griddle or large, heavy skillet (an electric lefse griddle is traditional)
Pastry cloth or floured surface
Rolling pin (a corrugated one is traditional, often with a cloth cover)
Lefse stick or long, flat spatula for turning
Clean, damp kitchen towels for cooling/storingÂ
Instructions
Day 1: Prepare the Potatoes
Boil the potatoes:Â Peel and cut potatoes into uniform chunks and boil in lightly salted water until fork-tender.
Rice the potatoes:Â Drain the potatoes well and run them through a potato ricer (twice for best results) into a large bowl while they are still hot.
Mix and chill:Â Stir in the butter, cream, salt, and sugar until well combined. Pat the mixture into a shallow pan, cover, and place in the refrigerator overnight, uncovered, to ensure the mixture dries out and chills completely. Cold, dry potatoes are key to good lefse.Â
Day 2: Roll and Cook
Form the dough:Â The next day, add the 1 1/2 cups of flour to the chilled potato mixture. Knead gently by hand until the dough comes together and is soft but not sticky. Avoid over-kneading, which can make the lefse tough.
Divide and shape:Â Divide the dough into small, golf-ball-sized pieces (about 8-12 depending on your griddle size). Keep the unused dough balls refrigerated while you work.
Roll out the lefse: Heat your griddle to about 400-500°F (200-260°C). Generously flour your pastry cloth and rolling pin cover. Roll one dough ball into a very thin, almost translucent, circle. A corrugated rolling pin helps to achieve the correct texture and thinness.
Cook:Â Use a lefse stick to gently lift the rolled-out dough and transfer it to the hot, dry griddle. Cook for 1-2 minutes on each side until golden-brown spots and small bubbles appear.
Cool and store:Â Transfer the cooked lefse to a clean, damp kitchen towel. Stack the finished pieces, covering them with another towel to keep them soft and pliable.Â
Serving Suggestions
Spread the warm lefse with butter and sprinkle with sugar or brown sugar, and optionally add cinnamon or lingonberry jam. Roll it up into a cigar shape or fold into quarters to eat.Â
I love living in Moses Lake by the Airport where we have military aircraft all the time flying over. I'm driving my feed truck loaded with hay moving it to my stackyard and have an F-18 fly over my head. MERICA!! I'm like oh grab a video and I'm like hey not everything needs to be videoed. How about you just enjoy it and then you can share the story
Patriot Nana
Patriot Nana
My Year in Review. Thank you YouTube for Midge, Nana & Pops, Matt & Survivor Man. They were my Jam this year & can not wait to see where these lovely people go in 2026. Found my People & I'm so grateful đ
1 week ago | [YT] | 9
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Patriot Nana
Pretty accurate
2 weeks ago | [YT] | 5
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Patriot Nana
Just some background about me. My late husband passed in April of 2020 completely changing my trajectory in life. 3 weeks later I suffered a massive dog bite on my calve, caused by my own dog. 2 dogs that others had in the home attacked her. I was trying to break it up. Being Pitbulls that my family had, they packed up.
That put me in the hospital right during the shutdowns for Covid & keep me going to the hospital twice a day throughout the summer to control thee infection. This was the same hospital where my husband passed away. I had a PICC line installed, had to go to the Cath Lab to have it put in. That's where my late husband was taken to have 3 stents put in because he was having a major heart attack on April 3rd,. He passed in that room where I layed right after midnight making it officially our 16th anniversary together. So I have PTSD with potential dogfights. I try not to give off nervous energy that the dogs will pick up on.
I'm a work in progress y'all. & I'm grateful I get to share my life here. đđ¤
3 weeks ago | [YT] | 15
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Patriot Nana
Maverick the Grandog is staying at the Ranch for awhile so we can train him. #cantheyallgetalong?
3 weeks ago | [YT] | 4
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Patriot Nana
My Fishing Experiences
1 month ago | [YT] | 10
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Patriot Nana
1 month ago | [YT] | 8
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Patriot Nana
Making Norwegian lefse with potatoes involves creating a soft, smooth dough from riced potatoes mixed with butter, cream, and flour, which is then rolled thin and cooked on a griddle. (You can use leftover mashed potatoes as well, just use less butter & cream)
Ingredients
3 lbs Russet potatoes (peeled and weighed after peeling)
1/4 cup melted butter
1/4 cup heavy cream
1 tsp salt
1 tsp sugar
1 1/2 cups all-purpose flour, plus more for rollingÂ
Equipment Needed
Potato ricer (recommended for lump-free results)
Large pot and colander
Large bowl
Griddle or large, heavy skillet (an electric lefse griddle is traditional)
Pastry cloth or floured surface
Rolling pin (a corrugated one is traditional, often with a cloth cover)
Lefse stick or long, flat spatula for turning
Clean, damp kitchen towels for cooling/storingÂ
Instructions
Day 1: Prepare the Potatoes
Boil the potatoes:Â Peel and cut potatoes into uniform chunks and boil in lightly salted water until fork-tender.
Rice the potatoes:Â Drain the potatoes well and run them through a potato ricer (twice for best results) into a large bowl while they are still hot.
Mix and chill:Â Stir in the butter, cream, salt, and sugar until well combined. Pat the mixture into a shallow pan, cover, and place in the refrigerator overnight, uncovered, to ensure the mixture dries out and chills completely. Cold, dry potatoes are key to good lefse.Â
Day 2: Roll and Cook
Form the dough:Â The next day, add the 1 1/2 cups of flour to the chilled potato mixture. Knead gently by hand until the dough comes together and is soft but not sticky. Avoid over-kneading, which can make the lefse tough.
Divide and shape:Â Divide the dough into small, golf-ball-sized pieces (about 8-12 depending on your griddle size). Keep the unused dough balls refrigerated while you work.
Roll out the lefse: Heat your griddle to about 400-500°F (200-260°C). Generously flour your pastry cloth and rolling pin cover. Roll one dough ball into a very thin, almost translucent, circle. A corrugated rolling pin helps to achieve the correct texture and thinness.
Cook:Â Use a lefse stick to gently lift the rolled-out dough and transfer it to the hot, dry griddle. Cook for 1-2 minutes on each side until golden-brown spots and small bubbles appear.
Cool and store:Â Transfer the cooked lefse to a clean, damp kitchen towel. Stack the finished pieces, covering them with another towel to keep them soft and pliable.Â
Serving Suggestions
Spread the warm lefse with butter and sprinkle with sugar or brown sugar, and optionally add cinnamon or lingonberry jam. Roll it up into a cigar shape or fold into quarters to eat.Â
1 month ago | [YT] | 3
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Patriot Nana
So sorry. Google messed me up I've corrected the problem
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Patriot Nana
1 month ago | [YT] | 8
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Patriot Nana
I love living in Moses Lake by the Airport where we have military aircraft all the time flying over. I'm driving my feed truck loaded with hay moving it to my stackyard and have an F-18 fly over my head. MERICA!! I'm like oh grab a video and I'm like hey not everything needs to be videoed. How about you just enjoy it and then you can share the story
1 month ago | [YT] | 3
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