I’m feeling a bit woozy right now. It’s the result of applying something on our bottom kitchen cupboards to restore the sad looking finish. The cupboards look great now, as far as I got.

The directions say to do this project with good ventilation so I opened the kitchen window and went to work. The next thing I knew there was billows of dust coming from the driveway where The Man of the House was working on his protracted thing of building a stone wall. He was using some kind of a noisy saw to cut the stone.

Timing is everything.

So I finished all the bottom cupboards and will leave the top for another day — preferably a day when he is off the property.

We had our first overnight guests over the weekend. Daughter Robyn and granddaughter Kristine drove up from South Carolina for a visit. They arrived at lunch time on Friday.

I gave Robyn a grand tour of our town and showed her how everything we need is right here within a couple miles. She was impressed. Saturday morning we took them to the Mennonite restaurant, Southern Manners, then to the weekly farmers market on the lawn of the courthouse.

As we were walking across the street Robyn exclaimed, "Oh Mom, I want to live here!" That was a shocker. By the time they left on Sunday afternoon she was house hunting on her phone, she had called her husband, Jason, who has another five months of deployment with the National Guard to Washington, D. C. and told him the news.

We will see what happens as there are many things to consider — like their children and jobs and colleges and a day center for Kristine. It would be wonderful to have them live closer to us for sure.

I tried a new recipe while they were here. Actually, I had made Greek Spinach Pie once, possibly 35 years ago and kept the recipe because it was so good. It reminds me of something I used to get at Matso’s Restaurant in Wooster.

To do it, first thaw a package of phyllo dough to room temperature.

In a large skillet saute one-half cup of finely chopped onion in one-fourth cup butter. Let cool slightly. Stir in two 10-ounce packages of frozen, chopped spinach that has been thawed and drained well, one cup feta cheese, two slightly beaten eggs, two tablespoons chopped fresh parsley, one teaspoon dill seed, and one-half teaspoon salt.

Melt three-fourths cup butter. Get out a 9x13 inch pan and brush the bottom with the butter. Follow the directions on handling the phyllo dough to the letter. Otherwise, if it drys out it will crumble like fish food.

Layer 10 sheets of phyllo dough, brushing with butter after each layer. Spread evenly with the spinach mixture, and repeat with another 10 layers of dough. If you have any leftover butter, just pour it on the top. Cut through the top layer with a sharp knife, making eight pieces. Bake at 375°F. for 30 minutes or until a golden brown. I served it with a Greek salad and some good bread.

The beauty of this recipe is that you can make it a day or two ahead and keep it in the fridge until ready to bake it. I prefer that kind of thing when I have company so I don’t have to do too much thinking about cooking when they are here. It makes for fewer mistakes.