HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

While most of my blog is about how I feed my family from our CSA farm share, every once in a while I step out of that routine. Sometimes I'm sharing what I did with good deals from the grocery store, sometimes ice cream desserts, and sometimes I use the blog as a family recipe log.

In this post I am preserving how my mom makes lefse. It's authentic to my family--but what makes a recipe authentic? Can a carbonara be a carbonara if you use bacon not pig cheeks? {I'm straying from the topic of lefse--but it's something I wonder about.}. 


You can find the post here.

Views: 82

Comment by Jennifer on January 14, 2015 at 12:06pm

Kirsten: Thanks for sharing such a lovely post—and what awesome photos and videos! Three hearty cheers for intragenerational cooking! Reminds me a bit of Rachel's pre-Thanksgiving post about recording, preserving, and passing along her great-grandmother's onion celery dressing recipe. Love these.

Comment by Kirsten Madaus on January 26, 2015 at 11:07am
Thanks, Jennifer! Always on the lookout for a good stuffing/dressing recipe, too.

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