Mahlab, breakfast potatoes

I finally got my hands on some mahlab! It smells and tastes heavenly, somewhere on the cherry-amaretto-almond-nutmeg spectrum. I made this baklava again and added 1.5 tsp mahlab. The flavor wasn't overwhelming, but I think it was a nice addition to the cinnamon and walnuts.

Also. I think I may have finally mastered the art of the breakfast potato. I did so by following the instructions in vegan brunch to the letter. Also, I avoided heating up the apartment by making them in my toaster oven, which worked like a charm. I think for other things (like baking) the toaster oven isn't reliable enough on temperature, but this turned out perfect.