Yes, I was feeling a bit British today after watching the season finale of Downton Abbey last evening....I won't go into the gory details but it was a heart stopper and required a stiff upper lip to get through it. I so wanted a scone afterwards. I'm really looking forward to season four. That's saying alot because season four will air next Winter and we're not even done with this Winter yet...thinking about another Winter is making me sadder than season three. To make me feel so much more jolly, Jack and I watched another hilarious episode of this other British show: Miranda
Just looking at her face makes me laugh, but her show really is a knee slapper! But I knew I must return to my roots and get over this obsession with these TV shows from across the pond. After dinner tonight I had a desire to make some Greek yumminess. My favorite Greek pastry is Galaboboureko...Now that's a mouth full! It's a custard pastry and even though I enjoy making Baklava, it's not my favorite. This pastry just reminds me of my Mom, home and comfort.
It's made with Phyllo dough like Baklava, but the filling is made with eggs, sugar, milk, vanilla, butter, and an ingredient that always surprises people. Farina....or maybe you call it "Cream of Wheat" cereal.
Oh my...I wish you could take a bite of this warm, syrupy, creamy goodness! I'm taking it to work tomorrow since I don't want it hanging around my house tempting me! You're welcome to join us there and give me your opinion....this pastry or Baklava? I make it..you decide. On a final note...my roots are also connected to my Dad's side. He was German and today he would have been 93...he passed away in 1976 at age 56 and I miss him everyday. Happy Birthday Dad! I may like Greek food better than saurerkraut, but I love you more than anything!
Welcome to the Pines! I'm a wife of many, many years with my Chiropractor hubbie, the Mom to 4 all grown up boys/now men...and Grandmother to 9 super Grandkiddos. I work in surgery and my simple adventures are here for your amusement..can you take it?