Monday, January 14, 2013


Phyllo dough is a completely unfamiliar art form. We've had it in the freezer for ages and I finally found a recipe that sounded delicious and healthy.

Turns out I did it wrong as the dough is uncooked in some places, and apparently twice as thick as it needed to be.

Lesson learned, leave the fancy business to the Greeks. Though, as an Italian - I would say I made it look good.

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She's pint-sized and amazing.