For my second lefse book, Keep On Rolling! Life on the Lefse Trail and Learning to Get a Round, I interviewed Bonnie Jacobs (above) of Jacobs Lefse Bakeri and Gifts in Osaka’s, Minnesota. It was a wonderful day learning about how to make a massive amount of lefse to feed the lefse-loony masses at the holidays. At the end of the interview, I asked for her best lefse-making tip. Without hesitation, she replied: “Do it more than once a year.”
It gets a laugh when I repeat that line in my lefse classes, but it is the best advice. You learn best when doing, and the more you do the better your lefse gets. After learning from your grandmother or in a class, you make lefse making your own the more you do it. You fine-tune the recipe, maybe make a substitution that improves the flavor. You get better at rolling and grilling, which make your lefse better. You become more confident and satisfied that you are making an excellent food and carrying on a fine tradition.
So make lefse, and do it more than once a year.