PipeChat Digest #3669 - Monday, May 12, 2003
 
Re: San Diego...Oops!
  by "Alan Freed" <acfreed0904@earthlink.net>
Lefse and cows
  by "Alan Freed" <acfreed0904@earthlink.net>
Re: San Diego
  by "Colin Mitchell" <cmys13085@yahoo.co.uk>
Re: Lefse
  by "Eric McKirdy" <eric@jazzyeric.com>
Re: San Diego...Oops!
  by "Eric McKirdy" <eric@jazzyeric.com>
Re: Lefse
  by "Alan Freed" <acfreed0904@earthlink.net>
Re: Lefse
  by "Alan Freed" <acfreed0904@earthlink.net>
Re: Lefse
  by "Eric McKirdy" <eric@jazzyeric.com>
Re: Lefse
  by "Bob Conway" <conwayb@sympatico.ca>
Third Sunday After Easter (X-posted) (US Mothers' Day)
  by <quilisma@socal.rr.com>
Resource for public domain music
  by "Eric McKirdy" <eric@jazzyeric.com>
 

(back) Subject: Re: San Diego...Oops! From: "Alan Freed" <acfreed0904@earthlink.net> Date: Sun, 11 May 2003 15:31:02 -0400   On 5/11/03 10:16 AM, "Eric McKirdy" <eric@jazzyeric.com> wrote:   > On 5/11/03 6:29 AM, Alan Freed said something about: > >> (Eric, are you a Scandinavian, too?) > > Y'betcha. My tribe came from far-off Norway two generations ago, first > settling in North Dakota/Minnesota, and ultimately here. (Don't let the = last > name fool you-- my father handed me the Irish/Scottish ancestry.)   Where is "ultimately here"? And where in Norway? My mother's paternal ancestors came from Akershus, northeast of Oslo; her maternal ancestors = came from Valdres, Hallingdal, and Sognefjord. I wish I could go with Felix to Trondhjem this summer!   And where in North Dakota (my homes have included Minot, Dickinson, Bismarck, Hastinsgs (south of Valley City), Devil's Lake, and Lisbon)? = And where in Minnesota (my homes have included Crookston, Mentor, Skyberg, St. Paul, Butterfield, Mountain Lake, and LOTS MORE, like St. Peter, Owatonna, Faribault, etc.)? > > I make the best lefse you've ever had.   HOLY COW! I've hit gold at last!!!! Eric, I NEED you! Get ready to move to New York. www.stlukesnyc.org > Alan (just a tad excited!)   P.S.: We have to talk about the lefse recipe, though. The kind with = brown spots, or the kind that is just white, with sugar in it?    
(back) Subject: Lefse and cows From: "Alan Freed" <acfreed0904@earthlink.net> Date: Sun, 11 May 2003 15:34:10 -0400   On 5/11/03 11:54 AM, "Shelley Culver" <sec_oboe2002@excite.com> wrote:   > Ahhhh, isn't it great to be loved? My wrath? Holy cow! Aren't you being = a bit > dramatic? > Shell: Isn't it almost weird that in this same context (lefse=3Dthe food = of the gods) you and I both came up with "Holy Cow!"?   Alan    
(back) Subject: Re: San Diego From: "Colin Mitchell" <cmys13085@yahoo.co.uk> Date: Sun, 11 May 2003 20:38:41 +0100 (BST)   Hello,   Do I detect flying hand-bags in San Diego?   Whatever happened to the USA/UK special relationship?   I couldn't possibly comment, but this could be better then "Dynasty".   hehe   Regards,   Colin Mitchell UK     --- Alan Freed <acfreed0904@earthlink.net> wrote: > On 5/10/03 6:24 PM, "quilisma@socal.rr.com" > <quilisma@socal.rr.com> wrote: > > > No. > > > > The present Civic Organist is Carol Williams....>     Carol Williams rode into town "like an avenging > uberb***h with chronic > > PMS" (to quote one of my sources); she has > alienated virtually the > > entire musical establishment of San Diego> >   __________________________________________________ Yahoo! Plus For a better Internet experience http://www.yahoo.co.uk/btoffer  
(back) Subject: Re: Lefse From: "Eric McKirdy" <eric@jazzyeric.com> Date: Sun, 11 May 2003 12:43:28 -0700   > This message is in MIME format. Since your mail reader does not = understand this format, some or all of this message may not be legible.   --B_3135501809_24448599 Content-type: text/plain; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   Bob=3DB9s recipe is mostly okay, but if any of you attempt to make lefse, = tell me privately, so I can suggest a few amendments to that recipe.   Lefse is very good. The traditional way to eat it in the USA is to spread butter and sugar on it, and roll it up tightly. In Norway, especially in = th=3D e more remote regions, it=3DB9s more common to see lefse as the dinner = bread. Norwegians roll up all kinds of things in it =3D8B meats, cheeses, you = name it. Some friends of mine in Portland like to mix up a concoction of scrambled eggs, sausage and chopped green peppers to make sort of a breakfast = burrito=3D ..   And while I=3DB9m thinking about it =3D8B if you saw a piece of lefse, = you=3DB9d swear it looked exactly like a flour tortilla, but as Bob pointed out, the main ingredient of lefse is potato, followed closely by flour. Making lefse = take=3D s quite some time =3D8B I make it only for Christmas, Easter and maybe once = durin=3D g the summer at some point. But it=3DB9s worth it!   Sorry for this digression. Hope you all had a terrific Mother=3DB9s Day = with th=3D e people you love.   Eric =3D8B I used Handel=3DB9s =3DB3Thanks be to Thee=3DB2 as the organ = music at churchwhen flowers being passed out to all the mothers (or thos who wish they were), and it made people cry       On 5/11/03 10:14 AM, Shelley Culver said something about:   >=3D20 >> >Is this food chat or pipe chat? >=3D20 > Haha, it's both! Although, you should all be informed that my organ = playi=3D ng > skills far outweigh my cooking skills. My idea of cooking is heating up = a=3D cup > of water in the microwave to make ramen noodles. >=3D20 > Bob, thanks for the recipe. It looks...interesting. Tell me, is it any = go=3D od? I > don't think it's on my list of things to cook, for the time being. I = over=3D did > the cooking thing today by cleaning and slicing up mushrooms. But, hey, = E=3D ric > (or anyone) if you want to make lefse for me, that's fine with me! >=3D20 > Shell >=3D20 >=3D20 >=3D20 >=3D20 >=3D20 > _______________________________________________ > Join Excite! - http://www.excite.com > The most personalized portal on the Web! >=3D20 > "Pipe Up and Be Heard!" > PipeChat: A discussion List for pipe/digital organs & related topics > HOMEPAGE : http://www.pipechat.org > List: mailto:pipechat@pipechat.org > Administration: mailto:admin@pipechat.org > Subscribe/Unsubscribe: mailto:requests@pipechat.org >=3D20       --B_3135501809_24448599 Content-type: text/html; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   <HTML> <HEAD> <TITLE>Re: Lefse</TITLE> </HEAD> <BODY> <FONT FACE=3D3D"Espy Sans">Bob&#8217;s recipe is mostly okay, but if any = of you=3D attempt to make lefse, tell me privately, so I can suggest a few = amendments=3D to that recipe. <BR> <BR> Lefse is very good. The traditional way to eat it in the USA is to spread = b=3D utter and sugar on it, and roll it up tightly. In Norway, especially in = the =3D more remote regions, it&#8217;s more common to see lefse as the dinner = bread=3D .. Norwegians roll up all kinds of things in it &#8212; meats, cheeses, = you n=3D ame it. Some friends of mine in Portland like to mix up a concoction of = scra=3D mbled eggs, sausage and chopped green peppers to make sort of a breakfast = bu=3D rrito.<BR> <BR> And while I&#8217;m thinking about it &#8212; if you saw a piece of lefse, = =3D you&#8217;d swear it looked exactly like a flour tortilla, but as Bob = pointe=3D d out, the main ingredient of lefse is potato, followed closely by flour. = Ma=3D king lefse takes quite some time &#8212; I make it only for Christmas, = Easte=3D r and maybe once during the summer at some point. But it&#8217;s worth = it!<B=3D R> <BR> Sorry for this digression. Hope you all had a terrific Mother&#8217;s Day = w=3D ith the people you love.<BR> <BR> Eric &#8212; I used Handel&#8217;s &#8220;Thanks be to Thee&#8221; as the o=3D rgan music at churchwhen flowers being passed out to all the mothers (or = tho=3D s who wish they were), and it made people cry<BR> <BR> <BR> <BR> On 5/11/03 10:14 AM, Shelley Culver said something about:<BR> <BR> </FONT><BLOCKQUOTE><FONT FACE=3D3D"Espy Sans"><BR> &gt;Is this food chat or pipe chat?<BR> <BR> Haha, it's both! Although, you should all be informed that my organ = playing=3D skills far outweigh my cooking skills. My idea of cooking is heating up a = c=3D up of water in the microwave to make ramen noodles. <BR> <BR> Bob, thanks for the recipe. It looks...interesting. Tell me, is it any = good=3D ? I don't think it's on my list of things to cook, for the time being. I = ove=3D rdid the cooking thing today by cleaning and slicing up mushrooms. But, = hey,=3D Eric (or anyone) if you want to make lefse for me, that's fine with = me!<BR> <BR> Shell<BR> <BR> <BR> <BR> <BR> <BR> _______________________________________________<BR> Join Excite! - http://www.excite.com<BR> The most personalized portal on the Web!<BR> <BR> &quot;Pipe Up and Be Heard!&quot;<BR> PipeChat: &nbsp;A &nbsp;discussion List for pipe/digital organs &amp; = relat=3D ed topics<BR> HOMEPAGE : http://www.pipechat.org<BR> List: mailto:pipechat@pipechat.org<BR> Administration: &nbsp;mailto:admin@pipechat.org<BR> Subscribe/Unsubscribe: &nbsp;mailto:requests@pipechat.org<BR> <BR> </FONT></BLOCKQUOTE><FONT FACE=3D3D"Espy Sans"><BR> </FONT> </BODY> </HTML>     --B_3135501809_24448599--    
(back) Subject: Re: San Diego...Oops! From: "Eric McKirdy" <eric@jazzyeric.com> Date: Sun, 11 May 2003 12:49:43 -0700   On 5/11/03 12:31 PM, Alan Freed said something about: > Where is "ultimately here"? And where in Norway?   "Here" is now just outside Corvallis, Oregon, to the 70-acre spread my grandparents bought sight unseen and to where they moved in 1962 (and the same house and property on which my wife and I now live). I don't know exactly where in Norway the roots are, except that it is within 50 km of Oslo, to the north.   > And where in North Dakota (my homes have included Minot, Dickinson, > Bismarck, Hastinsgs (south of Valley City), Devil's Lake, and Lisbon)?   Church's Ferry is where my mom and her four siblings were born and raised. They went to school in Devil's Lake, though. In Church's Ferry, they lived in two different homes on two different farms, both of which were rented = to my grandparents. (This is what led them to buy the place here in Oregon, = to be gaining some equity, and putting down roots somewhere that was their = own.   > The kind with brown > spots, or the kind that is just white, with sugar in it?   Brown spots, of course! The real deal. I have a special lefse griddle (I ordered it from a general store in Minot two years ago), and my = grandfather made me a pair of lefse turning sticks from an oak tree which was toppled = in a pretty heavy storm in February 2000. He also made a pair for my mom, and my mom's sister, although their lefse tends to turn out fairly dense and crispy, not light and velvety like mine. (I think the secret may lie in = the corrugated rolling pin I use, made especially for lefse.)   Eric    
(back) Subject: Re: Lefse From: "Alan Freed" <acfreed0904@earthlink.net> Date: Sun, 11 May 2003 16:04:47 -0400   > This message is in MIME format. Since your mail reader does not = understand this format, some or all of this message may not be legible.   --B_3135513887_4448189 Content-type: text/plain; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   On 5/11/03 12:51 PM, "Bob Conway" <conwayb@sympatico.ca> wrote:   > [For lefse:] Mix first five ingredients. Refrigerate until thoroughly = co=3D ol. > Add flour gradually and knead smooth. Depending on the size of your pan = o=3D r > lefse grill, take a small handful (about 1/3 cup) and roll paper thin on = =3D a > floured surface. Bake on hot griddle until golden spots form. Turn and = ba=3D ke on > second side. Place flat on clean towel and cover with another towel. = Plac=3D e > several sheets of lefse on top of each other. When cool, cut into = quarter=3D s and > place in plastic bags to preserve freshness. Note: be sure dough remains = =3D cold > until you are ready to roll it out. Makes 15 large lefse. >=3D20 What=3DB9s an Anglican choirboy doing with a lefse recipe? You must be a = VERY special person! Your recipe looks pretty good to me. The =3DB3Turn and = bake o=3D n second side=3DB2 requires a special tool: a piece of smooth pine lath, = planed and sanded to a double-edge sword effect, and pointed at the business end. Then with only a bit of learning you can figure out how to slide it under the lefse and flip it over to do the second side.   Important: At the table: It=3DB9s served with lutefisk (white fish = [sturgeon in US?] soaked in lye a few days on a cold back porch, and then = boiled=3D8Bbut not over-boiled). Have boiled potatoes and pitchers of molten butter on = th=3D e table. Take a quarter-sheet of lefse and lay it out on your plate (it = will overlap all around); onto it place mushed boiled potatoes and lutefisk. Roll it up (analogously to a burrito) leaving one end open. Holt it vertically above your plate and pour melted butter into it at the top. = The=3D n eat it from the top, as you might a burrito or a soft taco. Administer nitroglycerine and call Emergency Medical Technicians.   (Sent and transmitted at top speed to get it in before the ListOwners = (with total justification) throw us off the list! True, this is a very international recipe: Cf. Several Mexican dishes, plus Beijing duck, various Polish, Moroccan, Egyptian, Indian, Greek, French, and Russian [blini] things, etc. Even pizza is a cousin. Depends on what the local flora and fauna produce!)   Alan         --B_3135513887_4448189 Content-type: text/html; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   <HTML> <HEAD> <TITLE>Re: Lefse</TITLE> </HEAD> <BODY> <FONT FACE=3D3D"Times New Roman">On 5/11/03 12:51 PM, &quot;Bob = Conway&quot; &l=3D t;conwayb@sympatico.ca&gt; wrote:<BR> <BR> </FONT><BLOCKQUOTE><FONT FACE=3D3D"Times New Roman">[For lefse:] &nbsp;Mix = firs=3D t five ingredients. Refrigerate until thoroughly cool. Add flour gradually = a=3D nd knead smooth. Depending on the size of your pan or lefse grill, take a = sm=3D all handful (about 1/3 cup) and roll paper thin on a floured surface. Bake = o=3D n hot griddle until golden spots form. Turn and bake on second side. Place = f=3D lat on clean towel and cover with another towel. Place several sheets of = lef=3D se on top of each other. When cool, cut into quarters and place in plastic = b=3D ags to preserve freshness. Note: be sure dough remains cold until you are = re=3D ady to roll it out. Makes 15 large lefse.<BR> <BR> </FONT></BLOCKQUOTE><FONT FACE=3D3D"Times New Roman">What&#8217;s an = Anglican c=3D hoirboy doing with a lefse recipe? &nbsp;You must be a VERY special = person! =3D &nbsp;Your recipe looks pretty good to me. &nbsp;The &#8220;Turn and bake = on=3D second side&#8221; requires a special tool: &nbsp;a piece of smooth pine = la=3D th, planed and sanded to a double-edge sword effect, and pointed at the = busi=3D ness end. &nbsp;Then with only a bit of learning you can figure out how to = s=3D lide it under the lefse and flip it over to do the second side. &nbsp;<BR> <BR> Important: &nbsp;At the table: &nbsp;It&#8217;s served with lutefisk (white=3D fish [sturgeon in US?] soaked in lye a few days on a cold back porch, and = t=3D hen boiled&#8212;but not over-boiled). &nbsp;Have boiled potatoes and = pitche=3D rs of molten butter on the table. &nbsp;Take a quarter-sheet of lefse and = la=3D y it out on your plate (it will overlap all around); onto it place mushed = bo=3D iled potatoes and lutefisk. &nbsp;Roll it up (analogously to a burrito) = leav=3D ing one end open. &nbsp;Holt it vertically above your plate and pour = melted =3D butter into it at the top. &nbsp;Then eat it from the top, as you might a = bu=3D rrito or a soft taco. &nbsp;Administer nitroglycerine and call Emergency = Med=3D ical Technicians.<BR> <BR> (Sent and transmitted at top speed to get it in before the ListOwners = (with=3D total justification) throw us off the list! &nbsp;True, this is a very = inte=3D rnational recipe: &nbsp;Cf. Several Mexican dishes, plus Beijing duck, = vario=3D us Polish, Moroccan, Egyptian, Indian, Greek, French, and Russian [blini] = th=3D ings, etc. &nbsp;Even pizza is a cousin. &nbsp;Depends on what the local = flo=3D ra and fauna produce!)<BR> <BR> Alan<BR> <BR> <BR> </FONT> </BODY> </HTML>     --B_3135513887_4448189--    
(back) Subject: Re: Lefse From: "Alan Freed" <acfreed0904@earthlink.net> Date: Sun, 11 May 2003 16:06:39 -0400   > This message is in MIME format. Since your mail reader does not = understand this format, some or all of this message may not be legible.   --B_3135513999_4454895 Content-type: text/plain; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   On 5/11/03 12:59 PM, "Steven Durham" <sdurham11@attbi.com> wrote:   > Is this food chat or pipe chat?   You=3DB9re right, Steve. And I should apologize. But, hey, it=3DB9s = Easter. Just a teeny bit of slack? But if there=3DB9s any more, I hope we=3DB9ll all = take it off-list. =3D20   Your challenge was quite justified.   Alan   --B_3135513999_4454895 Content-type: text/html; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   <HTML> <HEAD> <TITLE>Re: Lefse</TITLE> </HEAD> <BODY> <FONT FACE=3D3D"Times New Roman">On 5/11/03 12:59 PM, &quot;Steven = Durham&quot;=3D &lt;sdurham11@attbi.com&gt; wrote:<BR> <BR> </FONT><BLOCKQUOTE><FONT FACE=3D3D"Times New Roman">Is this food chat or = pipe c=3D hat?<BR> </FONT></BLOCKQUOTE><FONT FACE=3D3D"Times New Roman"><BR> You&#8217;re right, Steve. &nbsp;And I should apologize. &nbsp;But, hey, = it=3D &#8217;s Easter. &nbsp;Just a teeny bit of slack? &nbsp;But if = there&#8217;s=3D any more, I hope we&#8217;ll all take it off-list. &nbsp;<BR> <BR> Your challenge was quite justified.<BR> <BR> Alan</FONT> </BODY> </HTML>     --B_3135513999_4454895--    
(back) Subject: Re: Lefse From: "Eric McKirdy" <eric@jazzyeric.com> Date: Sun, 11 May 2003 13:14:37 -0700   > This message is in MIME format. Since your mail reader does not = understand this format, some or all of this message may not be legible.   --B_3135503678_24545625 Content-type: text/plain; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   I apologize. And in fact, my last response was intended to go only to = Alan; I forgot that replies default to the whole group.     On 5/11/03 1:06 PM, Alan Freed said something about:   > On 5/11/03 12:59 PM, "Steven Durham" <sdurham11@attbi.com> wrote: >=3D20 >> Is this food chat or pipe chat? >=3D20 > You=3DB9re right, Steve. And I should apologize. But, hey, it=3DB9s = Easter. Ju=3D st a > teeny bit of slack? But if there=3DB9s any more, I hope we=3DB9ll all = take it > off-list. =3D20 >=3D20 > Your challenge was quite justified. >=3D20 > Alan       --B_3135503678_24545625 Content-type: text/html; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   <HTML> <HEAD> <TITLE>Re: Lefse</TITLE> </HEAD> <BODY> <FONT FACE=3D3D"Espy Sans">I apologize. And in fact, my last response was = inten=3D ded to go only to Alan; I forgot that replies default to the whole = group.<BR=3D > <BR> <BR> On 5/11/03 1:06 PM, Alan Freed said something about:<BR> <BR> </FONT><BLOCKQUOTE><FONT FACE=3D3D"Times New Roman">On 5/11/03 12:59 PM, = &quot;=3D Steven Durham&quot; &lt;sdurham11@attbi.com&gt; wrote:<BR> <BR> </FONT><BLOCKQUOTE><FONT FACE=3D3D"Times New Roman">Is this food chat or = pipe c=3D hat?<BR> </FONT></BLOCKQUOTE><FONT FACE=3D3D"Times New Roman"><BR> You&#8217;re right, Steve. &nbsp;And I should apologize. &nbsp;But, hey, = it=3D &#8217;s Easter. &nbsp;Just a teeny bit of slack? &nbsp;But if = there&#8217;s=3D any more, I hope we&#8217;ll all take it off-list. &nbsp;<BR> <BR> Your challenge was quite justified.<BR> <BR> Alan<BR> </FONT></BLOCKQUOTE><FONT FACE=3D3D"Espy Sans"><BR> </FONT> </BODY> </HTML>     --B_3135503678_24545625--    
(back) Subject: Re: Lefse From: "Bob Conway" <conwayb@sympatico.ca> Date: Sun, 11 May 2003 16:21:10 -0400   --=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D_34020228= =3D=3D.ALT Content-Type: text/plain; charset=3D"us-ascii"; format=3Dflowed   Alan 'et al',   The Anglican choirboy in me is one that has great interest in all matters that pertain to food! Have you ever found an Anglican choirboy that was ever willingly on a diet?   To bring this matter to something more on topic, my misspent youth as an Anglican choirboy, and then choir man, was also nurtured by the eternal quest for doing the music properly. That is where the Organist -Choirmaster comes in. If the person in charge is motivated, then the Choir will be as good as they possibly can be, - but they have to be fed!   My interest in Lefse is simply that it is good grub!   Bob Conway     At 04:04 PM 5/11/03 -0400, you wrote: >On 5/11/03 12:51 PM, "Bob Conway" <conwayb@sympatico.ca> wrote: > >[For lefse:] Mix first five ingredients. Refrigerate until thoroughly >cool. Add flour gradually and knead smooth. Depending on the size of your =   >pan or lefse grill, take a small handful (about 1/3 cup) and roll paper >thin on a floured surface. Bake on hot griddle until golden spots form. >Turn and bake on second side. Place flat on clean towel and cover with >another towel. Place several sheets of lefse on top of each other. When >cool, cut into quarters and place in plastic bags to preserve freshness. >Note: be sure dough remains cold until you are ready to roll it out. = Makes >15 large lefse. > >Whats an Anglican choirboy doing with a lefse recipe? You must be a VERY =   >special person! Your recipe looks pretty good to me. The Turn and bake >on second siderequires a special tool: a piece of smooth pine lath, >planed and sanded to a double-edge sword effect, and pointed at the >business end. Then with only a bit of learning you can figure out how to =   >slide it under the lefse and flip it over to do the second side. > >Important: At the table: Its served with lutefisk (white fish [sturgeon =   >in US?] soaked in lye a few days on a cold back porch, and then boiledbut =   >not over-boiled). Have boiled potatoes and pitchers of molten butter on >the table. Take a quarter-sheet of lefse and lay it out on your plate = (it >will overlap all around); onto it place mushed boiled potatoes and >lutefisk. Roll it up (analogously to a burrito) leaving one end >open. Holt it vertically above your plate and pour melted butter into it =   >at the top. Then eat it from the top, as you might a burrito or a soft >taco. Administer nitroglycerine and call Emergency Medical Technicians. > >(Sent and transmitted at top speed to get it in before the ListOwners >(with total justification) throw us off the list! True, this is a very >international recipe: Cf. Several Mexican dishes, plus Beijing duck, >various Polish, Moroccan, Egyptian, Indian, Greek, French, and Russian >[blini] things, etc. Even pizza is a cousin. Depends on what the local >flora and fauna produce!) > >Alan >     --=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D_34020228= =3D=3D.ALT Content-Type: text/html; charset=3D"us-ascii"   <html> <body> Alan 'et al',<br><br> The Anglican choirboy in me is one that has great interest in all matters that pertain to food!&nbsp; Have you ever found an Anglican choirboy that was ever willingly on a diet?<br><br> To bring this matter to something more on topic, my misspent youth as an Anglican choirboy, and then choir man, was also nurtured by the eternal quest for doing the music properly.&nbsp; That is where the Organist -Choirmaster comes in.&nbsp; If the person in charge is motivated, then the Choir will be as good as they possibly can be, - but they have to be fed! <br><br> My interest in Lefse is simply that it is good grub!<br><br> Bob Conway<br><br> <br> At 04:04 PM 5/11/03 -0400, you wrote:<br> <blockquote type=3Dcite class=3Dcite cite><font face=3D"Times New Roman, = Times">On 5/11/03 12:51 PM, &quot;Bob Conway&quot; &lt;conwayb@sympatico.ca&gt; wrote:<br><br> </font> <dl> <dd>[For lefse:]&nbsp; Mix first five ingredients. Refrigerate until thoroughly cool. Add flour gradually and knead smooth. Depending on the size of your pan or lefse grill, take a small handful (about 1/3 cup) and roll paper thin on a floured surface. Bake on hot griddle until golden spots form. Turn and bake on second side. Place flat on clean towel and cover with another towel. Place several sheets of lefse on top of each other. When cool, cut into quarters and place in plastic bags to preserve freshness. Note: be sure dough remains cold until you are ready to roll it out. Makes 15 large lefse.<br><br>   </dl>Whats an Anglican choirboy doing with a lefse recipe?&nbsp; You must be a VERY special person!&nbsp; Your recipe looks pretty good to me.&nbsp; The Turn and bake on second siderequires a special tool:&nbsp; a piece of smooth pine lath, planed and sanded to a double-edge sword effect, and pointed at the business end.&nbsp; Then with only a bit of learning you can figure out how to slide it under the lefse and flip it over to do the second side.&nbsp; <br><br> Important:&nbsp; At the table:&nbsp; Its served with lutefisk (white fish [sturgeon in US?] soaked in lye a few days on a cold back porch, and then boiledbut not over-boiled).&nbsp; Have boiled potatoes and pitchers of molten butter on the table.&nbsp; Take a quarter-sheet of lefse and lay it out on your plate (it will overlap all around); onto it place mushed boiled potatoes and lutefisk.&nbsp; Roll it up (analogously to a burrito) leaving one end open.&nbsp; Holt it vertically above your plate and pour melted butter into it at the top.&nbsp; Then eat it from the top, as you might a burrito or a soft taco.&nbsp; Administer nitroglycerine and call Emergency Medical Technicians.<br><br> (Sent and transmitted at top speed to get it in before the ListOwners (with total justification) throw us off the list!&nbsp; True, this is a very international recipe:&nbsp; Cf. Several Mexican dishes, plus Beijing duck, various Polish, Moroccan, Egyptian, Indian, Greek, French, and Russian [blini] things, etc.&nbsp; Even pizza is a cousin.&nbsp; Depends on what the local flora and fauna produce!)<br><br> Alan<br><br> </blockquote></body> <br> </html>   --=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D_34020228= =3D=3D.ALT--    
(back) Subject: Third Sunday After Easter (X-posted) (US Mothers' Day) From: <quilisma@socal.rr.com> Date: Sun, 11 May 2003 13:44:03 -0700   St. Matthew's Anglican Catholic Church 2300 Ford Road (corner of Bonita Canyon and Prairie Roads) Newport Beach CA USA   The Rev'd Stephen Scarlett, rector The Rev'd Richard Stapp, assisting The Rev'd Messrs Robert Blything, David Brounstein, Deacons Messrs Barton Delinger, Jeffrey Lehman, Lay-Readers Raymond H. ("Bud") Clark, Organist/Choirmaster   Sung Mass at 9:00 a.m. (choir)   Voluntary - Ave Maria - Schubert Hymn - Jesus Christ Is Risn' Today - Easter Hymn Setting - Willan/Scottish Chant Alleluias - Redemptionem / Oportebat - Gregorian, Tone 6 Offertory - Lauda, anima mea - C. Rossini / arr. Clark Communion - Modicum - C. Rossini / arr. Clark Hymn - At the Lamb's High Feast We Sing - Salzburg Orison - God Be In My Head - Lytlington Hymn - Come, Ye Faithful - St. Kevin Voluntary - Triumphal March - Grieg   High Mass at 11:00 a.m. (chanter)   Voluntary - from Peeters 60 Short Pieces Hymn - Jesus Christ Is Risn' Today - Easter Hymn Introit - Jubilate Deo - Healy Willan Setting - Mass IX / Scottish Chant Alleluias - Redemptionem / Oportebat - Gregorian, Tone 6 Offertory - Lauda, anima mea - C. Rossini / arr. Clark Solo - Ave Maria - Schubert Communion - Modicum - C. Rossini / arr. Clark Hymn - At the Lamb's High Feast We Sing - Salzburg Orison - God Be In My Head - Lytlington Hymn - Come, Ye Faithful - St. Kevin Voluntary - Triumphal March - Grieg   We are having an epidemic of some kind of nasty upper respiratory infection (not SARS) ... the choir was 1-2-3-2 today, down from the usual 4-3-3-3. But they sang the unison versions of the Rossini pieces rather well, for having learned them before Mass today ... didn't have enough to have rehearsal on Thursday night.   The Schubert was for Mothers' Day (grin).   Cheers,   Bud    
(back) Subject: Resource for public domain music From: "Eric McKirdy" <eric@jazzyeric.com> Date: Sun, 11 May 2003 18:46:04 -0700   > This message is in MIME format. Since your mail reader does not = understand this format, some or all of this message may not be legible.   --B_3135523565_24949760 Content-type: text/plain; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   I=3DB9m playing a wedding on Memorial Weekend (for the holiday pay, you = know), and I need to find some stuff to use as prelude, for either piano or = organ. The main genre all of the wedding music is Classical, with some Baroque. = Is there a place like the Choral Public Domain Library (cpdl.org) where I can download lots of public domain piano and/or organ music?   Eric =3D8B there, aren=3DB9t you glad we=3DB9ve put lefse to bed?       --B_3135523565_24949760 Content-type: text/html; charset=3D"ISO-8859-1" Content-transfer-encoding: quoted-printable   <HTML> <HEAD> <TITLE>Resource for public domain music</TITLE> </HEAD> <BODY> <FONT FACE=3D3D"Espy Sans">I&#8217;m playing a wedding on Memorial Weekend = (for=3D the holiday pay, you know), and I need to find some stuff to use as = prelude=3D , for either piano or organ. The main genre all of the wedding music is = Clas=3D sical, with some Baroque. Is there a place like the Choral Public Domain = Lib=3D rary (cpdl.org) where I can download lots of public domain piano and/or = orga=3D n music?<BR> <BR> Eric &#8212; there, aren&#8217;t you glad we&#8217;ve put lefse to = bed?<BR> <BR> </FONT> </BODY> </HTML>     --B_3135523565_24949760--