6 Days to Christmas, and I'm just starting to work on my Christmas Cards!

I would have loved to have sent a Christmas Letter along with this years Christmas Card, but time just got away from me.  I know everyone is just waiting to get the details of all the "wild and crazy" things that we have been up to in 2010.... not that we do anything wild and crazy, but at least the highlights of this past year.  When I remembered that I made a blog about 4 months ago, I thought what a great way to get my Christmas cards out on time (cutting it very close), and still be able to get them a "Christmas Letter".  So hopefully by the time you read this you will have gotten your Christmas Card and are awaiting a Post I will call "2010 in Review".  Like a great wine, you will have to wait.... I hope to have it posted by the end of January 2011.  That should give me plenty of time to post and add photos from 2010, who knows... I may even post several installments of the "2010 in Review"... as it has been a great year!!

I hope you will bookmark this site, and even better, become a follower or subscribe to it.  I think I will make it....dare I say "A New Years Resolution" to post monthly?  I'm almost afraid to use that term, as we all know, new year resolutions are  made to be broken! Let's put it this way I will do my best to blog regularly at least a couple times a month in 2011.  I mean...what else do I have to do all day... right?

I hope you have all had a VERY MERRY CHRISTMAS!  See you in 2011!

Peace, and Health to all!

Have you ever wondered how to make BAKLAVA.....

Well I've been making Baklava since I was about 18,  and it's not as difficult to make as you think.  Here is the recipe if you would like to try it.  Let me know how it turns out.

BAKLAVA

Set oven at 350 degrees


1 Pkg Phyllo dough (Follow instructions on package on how to use/thaw
1 Pound of chopped pecans (I run whole ones in my food processor)
2 Tablespoons Sugar
Double Dash of Cinnamon
1 LB of unsalted butter (melted)

SYRUP

2 cups of sugar
1 cup of water
1 good squirt of Rose Water (you can find this at cooking stores, or maybe a little easier at a liquor stores like "BEVMO")

___________________________________________________________________________

Mix pecans, sugar and cinnamon in a bowl.

Lay a sheet of phyllo down, then brush sheet with butter.  Do this until you have 4 sheets of phyllo down, one on top of the other with butter in between each sheet.

Place spoonfulls of the nugs across the short side of the phyllo leaving 1 inch on the left and right sides clear of any nuts.  The line of nuts should but about 2 inches from the bottom of the sheet of phyllo


1" ******** NUTS ******** 1"

                    2"

Start rolling the phyllo around the nuts (as if you were rolling a cigar...not that I've ever done that, but you know what I mean).  As soon as you've got the phyllo dough rolled around the nuts and you can't see the nuts (1Full roll) then you will need to fold over the two sides (toward the center of the sheet,to enclose the ends, so the nuts don't fall out.  Complete rolling the dough until you are finished.  I will call this the "log" .  Brush the log with butter, and then  move the log to cookie sheet or lasagna pan (the cookie sheet will need to have sides).  cover the log with a dish towel, and continue making logs until you run out of pecans or phyllo dough.  Once you have completed all your logs, you will need to cut them to form each piece. I cut the logs on the angle.  Now you will cook the the Baklava for 45-60 minutes, until golden brown.

While the Baklava is baking, you need to make the syrup, so that it can cool down while the baklava is cooking.  Heat 2 cups of sugar and 1 cup of water along with a good squirt of rose water.  Bring the syrup to a rolling bowl to make sure the sugar crystals all dissolve.  Then let the syrup cool down.

When the Baklava is done, let it cool down.  Once the Baklava is cool pour the cooled syrup over the Baklava and let it sit to soak up the syrup for a little while.  Then move pieces into cupcake cups.

**NOTE** If the Baklava is too hot and your pour the syrup over it, it will make the Baklava soggy and not crisp, so be sure that it has cooled down enough.  Good luck  :-)

I have no idea what I got myself into....

So I will see how this goes.  Was trying to post to a friend Groovy Deb's Blog  and since I am technically challenged at posting to her blog... somehow I found myself here... making my own!  Anyway.... I am sure this will be "Under Construction" for some time! There is never a better time than the present to start things, because if you just keep thinking I'll do it when I have more time... well, I have bad news for you.  It will be 10 years or more and you'll be asking yourself... why didn't I do that sooner.