I make bakalava only 2x a year, its elaborate and consuming to - TopicsExpress

I make bakalava only 2x a year, its elaborate and consuming to make properly. The right phyllo, unsalted butter; lemons of perfection; cloves long and strong enough to hold the tops down when sauced; honey simmered perfectly with said lemons; and dough so perfectly buttered and painstakingly cut and cloves prior to sauce. Mwah! Bakalava! To be told by a coworker I only like your bakalava is beyond prideful. Tradition and patience pays off. But, man, its a pain in the ass!

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