With an entire gallon of milk and a dozen eggs both about to expire, and since I did buy ten pounds of ground beef when I stocked the freezer a month ago---and since I'm bored---I decided to make my grandma's pastitsio, which feeds 20. 1/?

So you start by laying down half your pasta/egg/milk/butter mixture for layer one in your gigantic 60 year old baking pan left to you by your grandmother. Then you sprinkle Romano chess and butter over it. 2/?

Next you spread your seasoned meat/onion/celery/parsley/tomato/romano/wine mixture as layer two, which you then sprinkle with more romano and butter. 3/?

Now the rest of your pasta mixture, and of course more romano and butter (all told the recipe uses four entire sticks of butter, but butter is one thing we are not short of here).

Your final layer is made of half a gallon of milk, farina, butter (of course), eggs, and romano again, which you cooked 3-4 hours ago. You have to dip your hand in melted butter in order to spread it out smooth, and you pour the rest of your melted butter over the top. 4/?

Next it goes in the oven at 450 for half hr, then 350 for another half hr. Then a good 1-2 hours to cool and firm up before you can cut it. Come back later and I'll add what a slice looks like to this thread. Tonight we'll just eat it, but tomorrow we'll cut and freeze. 5/?

And here is the finished product. Total prep and cook time: 4-5 hours.

It tastes like what I imagine heaven would taste if you could eat it (and if heaven were, y'know, real).

6/7

Part 7 will be a picture of a slice after about two hours of cooling.