Ken_Mayer:
Olive cheese grits
Ken_Mayer:
Olive cheese grits
Ken_Mayer:
Olive cheese grits
Ken_Mayer:
Olive cheese grits
Ken_Mayer:
Olive cheese grits
Ken_Mayer:
Cambozola for olive cheese grits
Ken_Mayer:
Olive cheese grits
Ken_Mayer:
Olive cheese grits
Ken_Mayer:
Olive cheese grits
Ken_Mayer:
Red lentil soup
Ken_Mayer:
Ingredients for spanakopita and pseudo-baklava
Ken_Mayer:
Making the filling and separating one egg yolk
Ken_Mayer:
Now that the fillo is out and cut, we have only a limited time to get to work
Ken_Mayer:
Adding spinach filling and rolling up
Ken_Mayer:
Adding spinach filling and rolling up
Ken_Mayer:
Buttering up the fillo
Ken_Mayer:
Buttering up the fillo
Ken_Mayer:
Adding spinach filling and rolling up
Ken_Mayer:
Brushing with egg yolk
Ken_Mayer:
Brushing with egg yolk
Ken_Mayer:
Brushing with egg yolk and adding sesame seeds
Ken_Mayer:
Brushing with egg yolk and adding sesame seeds
Ken_Mayer:
Brushing with egg yolk and adding sesame seeds
Ken_Mayer:
First batch of spanakopita in the oven
Ken_Mayer:
A filling for pseudo-baklava
Ken_Mayer:
First batch out of the oven
Ken_Mayer:
Eddo (Taro)
