Bob Lind, Published December 09 2012
Lind: Fire destroyed Fargo’s Waldorf Hotel
No, that building is long gone. It burned down in 1951.
The hotel was built in 1898-1899. It later was renamed the Milner, then the Earle, the name it bore when it burned.
It was located at 700 Front St., which now is 700 Main Ave. That site is occupied by a building housing Lightowler Johnson Associates, an architecture/engineering firm.
Now, back to the ongoing discussion about lefse: how to make it, what to put on it and the memories it stirs up.
Beverly Johnson, Fertile, Minn., writes that she enjoys columns about lefse because, she says, “I am both Norwegian and Swedish, and I was brought up with it.
“It was one of my favorite foods from the time I was young,” Beverly says. “When my mother asked me what kind of cake I wanted for my birthday, I sometimes would say, ‘None, I’d rather have lefse.’
“After I got married,” she says, “my mother taught me how to make lefse. It’s really an art, with knowing how to roll it thin enough without it falling apart.
“My aim was to make it as good as mother’s, and I think I made it.
“By the way, I like it with just butter on it. But I have been known to wrap a dill pickle with it, and also some leftover turkey.
“The first time I went to Norway,” she says, “I was excited about having lefse, since I thought that was where it originated. To my disappointment, it was almost impossible to find. We did find some in a delicatessen in Oslo, but again I was disappointed because it was thick and rolled up with goat cheese. Uff-da!
“I was told the younger generation in Norway thinks it is too much work to make. It does take a lot of doing, but at 80 years of age, I’m making it, and it is so good, especially warm off the griddle with butter melting on it.”
And now this from Steve Strege, Fargo, with another way to eat lefse.
Steve says “lutefisk, butter, pepper; then roll into lutefisk fajita.
“This one way of getting lutefisk down the hatch,” he says.
Whatever works, Steve. Whatever works.
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