Hello Dear Reader!

How have you been? We have been blessed with warm weather here. I've been walking, gardening, and I even managed to go to the beach. I hope that everyone else is enjoying this beautiful time of year!

This week I thought I would write about phylo dough. I have been working with it most of my life but I remember that there was a learning curve where I would constantly be frustrated. So, this article features tips on how to make the task of using phylo a little easier.

Here it is:

Phylo Dough 101 - Working with Phylo Dough
Phyllo (FEE-lo) dough is paper-thin pastry dough that is used to make all kinds of Greek foods, from appetizers to desserts. Article features tips on how to make working with phylo dough a lot easier.

http://www.bellaonline.com/articles/art663.asp

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I hope to hear from you sometime soon, either in the forum or in response to this email message. I thrive on your feedback!

Have fun passing this message along to family and friends, because we all love free knowledge!

Until next time!

Katherine O. Huether, Greek Food Editor
http://greekfood.bellaonline.com

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