Bob Lind, Published February 24 2013
Lind: More readers weigh in on lefse toppings
Ardyce Meier, Mesa, Ariz., says those stories brought back fond memories of her Norwegian grandparents in Eddy County, N.D.
But she laments that the columns didn’t include white Karo syrup as a topping. “In my opinion, it is the only way to eat lefse, in spite of the mess while eating,” she writes.
Her grandparents, from the Brantford area, got Ardyce started on putting Karo on lefse.
Ardyce was raised near Grace City and New Rockford, N.D., graduated from Grace City High School and from Valley City (N.D.) State Teachers’ College, then, after marriage, farmed near Grace City. In 1969, she and her husband moved to Jamestown, N.D., where Ardyce taught second grade. And continued eating lefse with Karo syrup.
But of all those emails sent in concerning lefse, none linked it with weddings until Ellen Knudsen, Fergus Falls, Minn., wrote that in 1984, her daughter Joan “had a fairly fancy wedding reception; however, she insisted there be macadamia nuts, M&Ms and lefse on the side table.”
In preparation for it, Ellen says that every evening after work for six weeks, she made a batch of lefse, then put butter and sugar on it, rolled it up and carefully packed it for freezing, having it ready to go for the wedding.
Ellen says Joan’s groom, Alan McIntosh, probably had never heard of lefse before the wedding.
Joan and Alan now live in Seattle. Every November, Ellen sends them a batch of lefse. “It is expected at Joan’s office potluck,” Ellen says, adding that one year she forgot. “Uff-da,” she laments.
And get this. Ellen isn’t even Norsk. She’s a full-blooded German.
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