A Landing a Day

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Posts Tagged ‘Glentana Montana’

Opheim, Montana

Posted by graywacke on March 29, 2009

First timer? In this once-a-day blog, I have my computer select a random latitude and longitude that puts me somewhere in the continental United States (the lower 48). I call this “landing.” I keep track of the watersheds I land in, as well as the town I land near. I do some internet research to hopefully find something of interest about my landing location. To find out more about A Landing A Day (like who “Dan” is and what the various numbers and abbreviations mean), please see “About Landing,” above.

Dan – Well, after this incredible string, I’ll give you just one guess as to which OSer reared its ugly head to ruin the party. Of course, you know who (or is it whom?) I’m talking about . . . MT; 103/81; 7/10; 24; 162.5.

I landed in the E Fk Snow Coulee watershed; on to the Snow Coulee; on to the Middle Fk Porcupine Ck; on to the Porcupine Ck; on to the Milk R (10th hit); on to the Missouri.

Here’s my landing map, where, as you can see, I landed near a bunch of little towns: Opheim, Glentana, Richland, Peerless and Larslan.   (FYI, I landed near Peerless in July 08, and it just happened to be a day when you were over at my house, witnessing the landing . . .)

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It looks like Opheim is the largest, so here’s a broader view featuring Opheim (pop 111):

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Here’s a sunrise along the Canada/US border near Opheim (courtesy Lynn Andrews, photo.net):

sunrise-at-opheim

From a collection of grain elevator photos comes this wonderful picture of grain elevators near Glentana:

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Here’s a picture of Opheim, heading into town on Route 24:

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Here’s a picture of the Opheim railroad depot:

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Just south of Opheim is an unusual business (unusual for a Jersey guy like me):

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Welcome to Granrud’s Lefse Shack
Proud makers of delicious home-made style,

Norwegian potato lefse since 1977.
Located in Northeast Montana just outside of Opheim.
We have proudly been making lefse for 31 years.

When tradition demands the best.

From Wiki:

Lefse is a traditional soft Norvegian flatbread. Tjukklefse or tykklefse (thick lefse) is thicker, and often served with coffee as a cake.
Lefse is made out of potato, milk or cream (or sometimes lard) and flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special rolling pins with deep grooves. There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner.

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A lefse topped with rakfisk served with potatoes, onion and sour cream.

Back to the Granrud’s Lefse Shack website:
If you happen to be driving about one mile south of Opheim, Montana, you’ll find Granrud’s Lefse Shack. People come from all over to tour our unique operation and sample our lefse hot off the grill. Our season starts up in the fall and runs into April. Come by some time to watch and taste.

Good potatoes are the most important ingredient for making fine lefse. A blend of red and white potatoes (about 1000 pounds a day) are brought in from the potato bin. Dry land potatoes are used for a special reason. The Lefse Shack uses about 84,000 pounds of potatoes every season.

After the potatoes are cooked, they are put into a giant mixer with the other ingredients and beaten until smooth and silky. These are by far the best tasting mashed potatoes one can ever taste! The potatoes are then scooped into six quart buckets which are set on racks to cool down a bit before refrigerating.

The potatoes are now cooled down and ready to be made into lefse. So into another mixer they go with some flour. They are mixed up, then stuffed into the tubes. It takes just the right amount of flour and mixing time for this station. The dough can get too sticky or dry if not mixed right. From the tubes, the dough is spread on the griddle for cooking!

You can go to Granrud’s website and actually order your own lefse!  (Click HERE.)  I think maybe I’ll give it a shot and report back . . .

KS

Greg

© 2009 A Landing A Day

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