A photo tribute honoring our Norwegian heritage by depicting a "Saturday Afternoon of Potet Klub with Family" featuring all-original pictures, narrative poetry, and toe-tapping background music.


02 January 2010

Grab a peeler, a friend, a couple bags of potatoes
While others enjoy a game, a visit, or whatever goes
On the kitchen stove bring to boil, water half full in pots
With either a ham bone you gots
Or ham broth added, gives flavor alots.
Rinse off all the peeled potatoes
Quarter up all the rinsed potatoes
In a food processor, plop a handful or two, raw for sure,
And grind away all to a consistent grainy-like texture
Into a colander set in a medium bowl potatoes all ground
Squeeze, squeeze out excess potato water from this mound
To a large mixing bowl, goes the mix all squeezed and ground
Collect up dumpling mix, onion powder, pepper and salt
Over the massive mound of potatoes, shake and pour all
With an eager energy, in to the pile deep plunge your hands
Mixing thoroughly and thoroughly and thoroughly with those hands
Thicken with flour, adjust seasonings as taste demands
With a chunk of ham inside, form the thick mix into balls, sizes promoting or demoting
Place dumpling balls in the boiling water, not too many, they need room for floating
Allow the dumplings to boil and set the table all fine
Relax a while, periodically inspect the dumplings smelling divine
Don't take a nap, as floating dumplings are a good sign
After an hour or so, see if they are done, then serve on a platter
Melt up some butter, or grease from bacon, no matter
Gather up to the table all those around, at the ready to say "Grace"
Cut into bite-size pieces, pour on butter, pepper or allspice not just a trace
A plate piled with delicious homemade buns will help fill your face
After the meal and fellowship, bid fare-thee-well to family from afar,
Wash up the pots and the dishes, if you enjoy such, save the leftovers thus far,
Digest, unwind, and wonder "How many days before more klub there are?"