Well, well, well, round 4 of Project Food Blog
, eh? I am pleased and indescribably gratified that so many of you saw fit to get me to this point with your votes. If you’d care to do so again, voting for entries in this round will be open between October 11th and 14th and this link
will take you to where it’s at, voting-wise. As to the matter of this round, the challenge is to present an instructional photo tutorial of, well, anything you like. So, without further ado, allow me to introduce you to boiled boxty, that most traditional of Irish potato dumplings.
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…
So here goes round 2 of Project Food Blog
. Needless to say, I’m hugely grateful for the round 1 votes that got me here. Voting for this round will happen between September 27th and 30th – here’s the handy voting link
“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.