...there's both eatin' and drinkin' in it
I love my oats, I really do, but sometimes, folks, enough is enough.
After a long winter of oaty breakfasts, I have begun to stray. At first it was just the occasional round of coffee and toast or the irresistible draw of a pancake, then last week – in what I can only describe as a moment of wheatness – I found myself buying weetabix, despite the rather large quantity of porridge oats still in my possession.
For a start, I’ll bet you didn’t know that there was even such a thing as a world potato dumpling record.
Or that a new such record was set just this past week in Ireland. Fact.
Pádraic Óg Gallagher and his world record 82.5kg boxty dumpling
I watched as the hefty 82.5kg record-breaking dumpling was unveiled.
“Y’know, this kind of thing could inspire a boiled boxty craze,” I thought to my spud-self.
“And when that craze hits, I want to be right up there.”
Truly my ambitions know no bounds when it comes to spuds.
There was just one teeny problem, though…
“But I’m not a paper-thin dough kind of girl…”, I protested.
Not that anybody was listening. I was just having one of those internal wrangles with my blog-self.
Still. There it was in 140 characters. A request from Imen for lefse.
Of course I knew about lefse – the Norwegian potato flatbread – though I’d never eaten it. No great surprise there, given that I’d never been to either Norway or Minnesota, the two places it seemed you were most likely to find it. And I really did want to make lefse – it had been on my list for a long time. Long before Imen had asked.
Longed-for Lefse
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