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this is how it all started, this is how I got "infected" with film photography: Yashica Electro 35 GSN (borrowed from my cousin) with a faulty battery, only one shutter speed available (1/500s), no light meter, I guessed the exposure, unknown black and white film, and an eternal love for film photography was created 🙂
Long Lost Baklava Photos Found!! + The Recipe * In 1979 I had to take a public speaking course, and, as part of the class, I had to give an instructional presentation. So, I taught the class how to make baklava with slides, and baklava was served with coffee or tea at the end. I don't think I was a very good lecturer, and the photos were mediocre, but I got an A+ on the presentation and an A in the class. The baklava constituted an irresistable bribe; my recipe is KILLER!! The professor of rhetoric was Miss Kloetzle, a very tall, pretty, blond lady from Switzerland. The baklava slides had been lost and forgotten for decades, until I found them in the bottom of a junk drawer I was cleaning out; there it was, the little yellow box of slides. I had them scanned and posted them in my albums as "Canon_VT_Baklava_1979". So, here's the recipe, and for all you cute young things of all species and genders, this could be a nuclear weapon in your armamentarium of wiles, feminine or otherwise. So, if you make this up and serve it strategically, you all could be married or whatever in rather short order. The recipe is that good. Enjoy. HERB'S BAKLAVA!! 2 lb. filo dough ~1 1/2 lb. unsalted butter 2 lb. blanched almonds 1 lb. shelled walnuts 2/3 cup sugar 1 tbsp. ground cinnamon 2 tbsp. ground allspice 1 tbsp. ground cloves ~5 dozen large whole cloves SYRUP 2 cups dark honey 2 cups sugar 2 cups water 2 sticks cinnamon bark 1 peel of an orange, torn in small pieces 10 whole cloves 1 tbsp. real vanilla extract Combine all the ingredients for the syrup in a sauce pan, bring to a boil, simmer slowly for ~30 minutes, cool and strain. Grind the nuts with the coarsest blade on a meat grinder and mix thoroughly with sugar, ground cinnamon, ground allspice, and ground cloves. Melt butter, and with a pastry brush, butter a 14"x17"x2" sheet pan, lay a sheet of filo dough in bottom of pan, brush with butter, turn in any loose ends, brush with butter, cover with another sheet of filo dough, repeating for ~10 more sheets. Then, spread a thin layer of nut mixture on top of filo sheets, cover with another filo sheet, brush with butter, spread another layer of nuts, lay another sheet of filo, brush with butter, and continue until nuts are used up. Cover with remaining filo sheets, brushing each with butter. With a very sharp knife, score the filo sheets most of the way through to make 2"x2" diamonds. Tack the top of each diamond down with a whole clove. Bake in a 350F degree oven for ~1 hour, until evenly golden brown. When done, remove from oven and immediately pour strained syrup over baklava, so that it is evenly covered. Cool for ~3 hours before serving. Makes ~5 dozen pieces, equaling ~8 lb. Serve with hot coffee or hot tea.
