The Pig and I

I probably could eat nothing but borek all day long and feel entirely okay with it. Typically when I want them, I run down to a bakery and buy a few. But given how easy they are to make (expecially the spinach kind), there's no real reason for me to not make them. There're a bunch of ways to make borek, but I invariably will choose the one that takes the least amount of time. Enter puff pastry. Since I actually had puff pastry in the house, I was excited because I didn't need to make a dough for the borek. These are shockingly simple to make, and have a wonderful, light flavor to them that makes you want to eat more and more. Hope you enjoy! 2 sheets puff pastry flour 1 10-ounce box frozen spinach, thawed 2 small lemons 1/2 teaspoon sumac (optional) 1/2 tablespoon salt, divided 1/2 yellow onion, minced 1 tablespoon olive oil 1 egg  Put oil, onions, sumac and a third of the salt in a saute pan. Cook over medium heat until the onions are starting to turn transluce...

I've been waiting a while to give you my news (which also will explain the oddity of my cooking lately). So here we are, arrived at that time. I am pregnant. I'm at fifteen fetal weeks, and now that the genetic testing has indicated there are no abnormalities with the fetus, I figured it was time to let y'all know. The fetus also was blood tested as female, so her name will be Ilana Alex.  I originally intended to make these using soujouk, but that didn't work out because the smell of the sausage nauseated me. So instead, we decided to make this dish (mostly) vegan and generally preserve the overarching idea for this eggplant dish. I say "we" because a lot of of the cooking at the house lately has been me coming up with ideas and procedural information, and Ross doing the actual cooking while I run away to avoid smells I don't like, or lay down because I'm tired a lot. It works out well for us, since we enjoy working together in the kitchen (or for t...