Greek Pasta Salad

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon white sugar
• 2 1/2 cups cooked elbow macaroni
• 3 cups fresh sliced mushrooms
• 15 cherry tomatoes, halved
• 1 cup sliced red bell peppers
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1 (4 ounce) can whole black olives
• 3/4 cup sliced pepperoni sausage, cut into strips
• 
  
• In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
• 
  

Baklava

2 cups honey
1 cup sugar
1 cup water
1 tablespoon grated orange rind
1 teaspoon cinnamon
14 philly (filo or fillo) pastry sheets
1 cup butter, melted
2 cups toasted and/or roasted nuts* chopped fine

One day in advance:
Bring honey, sugar, water, orange rind, and cinnamon to a boil. Continue boiling over low heat for 10 minutes. Remove from heat and save 1 cup for later use.

Preheat oven to 350 degrees F.

Grease a shallow baking pan and line with 4 pastry sheets**, brushing each one with butter. Extend sheets over the rims of the pan. Spread 1/2 cup mixed nuts evenly over sheets. Sprinkle them with some of the syrup and melted butter. Cover with 2 sheets, brushing each with butter. Repeat procedure 3 times. Cover the last layer of nuts, syrup and butter with the last 4 sheets brushing each with butter.

Press the pastry sheets firmly against the rim of pan and trim with a sharp knife if needed. Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 15 minutes or until golden brown.

Pour the cooled syrup on top and let cool. Slice all the way through previous cuts to make 24 diamond-shaped bars. Brush the top with the remaining butter.

The Baklava will keep 2-3 weeks in a cool dry place.

*Almonds, pecans, walnuts, pistachios

** Keep phyllo sheets from drying out by placing a damp, clean dish towel over them until they are ready to use.

A Master of Professional Communications and Published Author

This weekend was Jeff's graduation from Westminster College for his Masters in Professional Communications. We spent all day yesterday at graduation events in celebration of his accomplishments. To be perfectly honest, as incredible as Jeff's accomplishments have been, the graduation seemed a little fake because he doesn't actually finish until August, so the celebrations yesterday didn't provide as much closure as I would have liked. Don't get me wrong, it was fun watching Jeff be hooded and receive his diploma (even if it was empty) and he looked very distinguished in his robes, but it won't mean anything for another three months. Honestly, it has been other things that have happened this week that have proven how extraordinary Jeff is and how hard he has worked.

Most of you probably know that Jeff has been working on writing a book for his final project (like a thesis) for his Masters program. I won't go into the details of the book. You can find that out if you visit his blog (there is a link under my friends). It is enough to say that he has been working very hard on the writing and research for the past 2 years. Well this week he finished this first draft. It is 176 pages and over 50,000 words of sweat and toil. I am so proud of him. Now he just needs to revise and edit and then he can get it published. His professor that is editing for him has no doubts that it will be published. I agree.

There is another cool thing that happened this weekend. We got home from the graduation ceremonies yesterday (completely exhausted from the length) and were about ready to collapse, when Jeff discovered a manila envelope from the LDS church distribution center sitting on our end table in the living room. When he inquired after it, it was discovered that this was yesterday's mail. He opened it and removed two copies of the June 2009 New Era along with a letter of congratulations. Yes, Jeff has a story that has been published in this months New Era (page 24)! We were so excited we couldn't contain ourselves. My husband is a published author and well on his way to his next publication! I almost feel like a celebrity!

To see his work online, visit:

http://www.lds.org/ldsorg/v/index.jsp?vgnextoid=024644f8f206c010VgnVCM1000004d82620aRCRD&locale=0&sourceId=c7a39ffc50481210VgnVCM100000176f620a____