On the question of lefse, there's a recipe for an "Americanized version" of lefse in the KAF "All-Purpose Baking Cookbook". (Rich Potato Flatbread, p. 176.) No idea how it compares to the original, but there's no stick involved. And, yes, my kitchen is growing a few cobwebs, too, in this weather (mid-90s in NJ). I'm just glad we finished doing the Renaissance Faire before it hit triple digits!

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