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I am, typically, a patient person. I don’t easily lose my temper, nor do I get frustrated quickly.
But last week, my patience was tested.
Ten years ago, I started making baklava. For the uninitiated, baklava is a glorious combination of phyllo dough, honey, nuts and spices. It is rich, sweet, crunchy, and unbelievably delicious.
I was introduced to this heavenly concoction as a kiddo when my mother toted me to an Helenic festival in Evansville. There, we found gobs of the stuff, and it was love at first munch.
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