Text 13721, 56 rader
Skriven 2011-07-23 01:03:10 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: picnic 2011 611
=======================
 ML> It looks to be a mighty small picnic this year, though
 NB> Agreed... on both counts... I was hoping for a few more to materialize
 NB> though... 

There's no ideal number, but half a dozen is short of it.

 ML> (G&D and I will rendezvous with Burt and Shirley on the
 ML> way, which is good).
 NB> So they are definitely not coming?  Sigh... I'd hoped they'd decide
 NB> for it.

Who knows. Judging from private and public conversations,
it looks unlikely, though.

 ML> given that I will be traveling by air afterward, no
 ML> sharp objects or explosive substances.
 NB> Makes sense.  :)

I'm afraid that things are getting worse in this world of
ours. A Norwegian friend's brother was within a block of
the Oslo blast - he was shaken, as was the rest of that
country. Practically speaking, for me having a blond
terrorist is the next worst thing to having a Chinese one.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Norwegian Lefser
 Categories: Breads, Norwegian, lefse
   Servings: 3

  1 1/2 c  :Boiling water
      2 tb Butter
    1/2 ts Salt
      1 c  Rye flour
      1 c  All-purpose flour
      1 c  Whole wheat flour

  There are many different types of this flat bread. This version should
  remain soft rather than crisp (hence the name lefser, or soft cake).

  PREHEAT OVEN TO 450F. In a large bowl, combine water, butter, salt, rye
  flour and all-purpose flour and beat well. Stir in whole wheat flour and
  beat until you have a smooth dough that resembles dough for a baking powder
  biscuit. Divide dough into 4 parts. Cut each portion into quarters. Flour a
  board and roll each piece of dough to make a thin 10- to 12-inch circle. If
  desired, use lefser rolling pin to make a pattern on the dough. Place 2 or
  3 dough circles on ungreased baking sheet. Bake in preheated oven 3 to 5
  minutes--NOT until completely browned. Cool on a rack. Wrap airtight.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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