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My grandmother used to make that, some with cheese and some with spinach, we used to watch her roll the dough with her rolling pin. That was back in the 1950s. What memories, save a piece for me.

I made some spanakopita last weekend but seeing as I'm not a fan of phyllo pastry for several reasons, I decided to make it calzone style - next time I'll divide everything in two and make two smaller ones.  It was really tasty.

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Marko, if that tasted as good as it looks I probably couldn't eat any of it. Well, maybe just a little piece...

I made some spanakopita last weekend but seeing as I'm not a fan of phyllo pastry for several reasons, I decided to make it calzone style - next time I'll divide everything in two and make two smaller ones.  It was really tasty.

Looks delicious

My grandmother used to make that, some with cheese and some with spinach, we used to watch her roll the dough with her rolling pin. That was back in the 1950s. What memories, save a piece for me.

I made some spanakopita last weekend but seeing as I'm not a fan of phyllo pastry for several reasons, I decided to make it calzone style - next time I'll divide everything in two and make two smaller ones.  It was really tasty.

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Good memories I used a rolling pin too, I've found that I really like the style of rolling pin that tapers towards the ends. I find that I get better control when I'm trying to roll dough/pastry in a specific shape, either round or square/rectangular.

I got an Instant Pot electric pressure cooker recently.

Congee - aka, rice porridge

We had both of the kids home recently so dad's on deck for breakfast.  I've started using the dehydrated hash browns from Costco lately - they're almost as good as the freshly grated ones and way less time and trouble.  Eggs benny are a favourite and I'll admit that I use the hollandaise from an envelope.  Add butter and water and stir and its not bad and much much harder to screw up.  As you can see, we like our yolks runny. I also use a cheap egg poaching pan I found - I've never been able to master the dark art of poaching eggs in a pot of simmering water. I've developed a few efficiencies over the years to help me put a dent breakfast on the table in a reasonably short time period and , most importantly, all at the same time.

Forgot the plate.

I made a batch of granola yesterday.  Here it is before breakup.

I made a batch of Brians Milk Substitute today, made from tree nuts and water, and 2 loaves of 50% fresh ground whole wheat bread. It's actually a 2 hour dinner roll recipe, but I make it into loaves now. Sorry, no pix. I won't drink mammalian milk anymore due to the butterfat, and the sodium in factory bread... well, why do they do that!!?? My bread has no salt and tastes fine. (it does have ascorbic acid to strengthen the gluten structure and I believe that's sodium ascorbate so it does contain sodium)

The wife had hers with Finnish butter and I had to settle for Brummel & Brown butter substitute. I can only cheat once a week and my cheat was yesterday when I had 2 very thin slices of fried lower sodium spam.

We both love fresh bread out of the oven (does anyone not like fresh baked bread out of the oven?) and as it turns out so do the dogs. They smelled the loaves baking and were in the kitchen waiting for the bread to be sliced. Yes, they got their piece. They recognized the smell from the last bread baking when they got their first slices of fresh bread. He wolfed his down and it never hit the floor, she was a bit more dainty and chewed a bit more. It looks as though they'll be getting a slice from the first loaf from now on.

Anyone wanting the recipes just drop me a line.

my wife uses her instant pot quite a bit. she uses it a lot to cook up large batches of chicken breast and hard boiled eggs over the weekend usually. surprisingly, it works really well with hard boiled eggs..makes it a lot easier to peel the shells off from what we've found.