Tuesday, May 7, 2013

baklava della nonna

idle conversation in dwelltime about how easy it is to make baklava led to baklava made in north cambridge by channeling the spirit of a turkish grandmother who relocated to italy for the weather: the baklava method, applied to ricotta, raisins, and pine nuts. why is there not a thai baklava, stuffed with roasted coconut, crushed peanuts, lime, a bit of sweet fried onion, palm sugar, and topped with powdered shrimp and sweet mint?

what happens at dwelltime stays at dwelltime

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