Today I decided to use the really expensive rose water I bought over the weekend. I had been on a mission to find it for about two weeks, because I wanted to make a modified version of bakllava, and another dessert. However, work kept me very busy during the last two evenings. I started by removing about half a pound of pistachios and almonds from the shells. My fingers were a little raw, and the salt from the nuts began to hurt. I took a break, ate my lunch at my computer, and answered some emails. I resumed when the oven reminded me that it was ready. Overall, I have to say that it was rather easy compiling all the ingredients, making the syrup, and combining the nut-apricot mixture with some rose scented whipped egg whites. It is not the typical shape/ recipe that is popularly known as bakllava, because it is a fusion of various recipes. It smells divine, if nothing else. And I wanted to include this picture of the shells, simply because the colors were so beautiful on the (clean) counter.

I also went to the library to get some very exciting books I had on hold. Reading is back in my sights. Will update soon with what I have been reading.

Happy birthday to my father.