There ain’t no shame in takeout. We’ve all had our slumps and dips. And sometimes it’s just nice not to have to cook 
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The Sprout was never a big sandwich eater so we often used a bento box for school lunches. She was way ahead of the current obsession with charcuterie boards. I still had it and she asked for it to make lunches for work. She’s 27 now (YIKES!!!).
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He is a very thoughtful kid, but in this case, he was being more diplomatic I think. It was a way for him to get out of eating more than a quite small portion, because he wasn’t digging it. But that’s ok. Leftovers for lunches!
I did like the crab. Slightly less so than king crab, but one can’t always eat like Midas. I found the picking part to be kind of fun too - rewarding when you could pull out a big chunk. It was the perfect way to keep busy while a continuing legal ed webinar was playing in my ears in the background!
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That’s the same recipe I used, although I left out the oyster sauce since I didn’t have any.
Cooked Ethiopian for last Night’s Dinner
Ye’abesha Gomen (Collard Greens)
Shiro Wat (Spiced Ground Chickpea) top
Y’Misar Wot (Spiced Red Lentils)
Injera (Fermented Flat Bread)
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(bows down before the sheer effort represented on that plate)
Kudos! Did you make the injera too or do you have a source nearby (in which case lucky you!)
You might enjoy Feb’s COTM — Ethiopia (thread not up yet, tomorrow)
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I have made it but *&$% that is too much work for me! It was a 7 DAY process.
The Injera pictured is purchased. I live with in striking distance of Oakland so when in Town I stock up on South Asian and Ethiopian Stuff. I usually buy 10 pieces of Injera wrap and freeze.
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Wow, that’s impressive! I don’t like injera at all, much to my PIC’s lament, but I certainly admire the effort & dedication!
Oh nice! I didn’t even see we were twinning until now. We bought considerably more. 2.5-3 sopkit crabs at Costco. $26ish.
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I hear a lot of Folks say they do not like Injera. Is it textural or Flavor?
I am from DC and started eating Ethiopian Food when I was very young.
I find the the Tang it provides an important Foil to the spice and richness of the Food.
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Y’know, it happens, and it’s fine. Lack of energy is a sign to be kind to yourself and rest up.
You have a high bar for your cooking at home from what you post here, maybe go easy on yourself for a while and stick with the simpler preps vs cooking that needs attention?
Arctic char is my old roommate’s favorite fish, she treats it exactly like salmon. Favorite prep? Salt, pepper, broil or roast, finish with lemon. No effort + delicious. (For a kick, coat with mustard or wasabi or harissa first, straight or mixed with a bit of mayo.)
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I still haven’t located ready injera near me, though I’m sure it exists somewhere. (My plan is to “fake” the injera for COTM with set dosa or similar crepes 
)
As a German I’m pretty specific about my breads. The spongy texture and sour flavor are both off-putting to me.
And it’s probably barbaric of me to indulge readily in the spicy rich food minus the floppy pancake, but hey - more for my dining companion(s) 
Set Dosa is a very similar texture for sure.
If you subbed in some Teff(or even some Ragi), increased the ferment Time, made them Plate sized and cooked on only one Side, covered, you may have a reasonable Facsimile! 
I think it could actually work!
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Aw, man. Yer making me miss the homeland something fierce! I could live on German bread & cheese for the rest of my days 
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Not at all!
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Glad I saw this - a reminder to revive my teff starter for the coming month. Just fed her. Once you have a starter going, the injera doesn’t take as long.
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You guessed my whole “secret” plan 
— nachni / ragi maybe cut with some jowar / sorghum.
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As long as there was a Schweinshaxe and a couple of Wurst mixed in here and there, oh and BEER!
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