Last night’s dinner was weather-appropriate spicy pork ramen (plus a pork bun, how could I resist) over catching up with a college friend and spouse whom I last saw exactly this time last year (and had missed all the happenings of the past year while she herself moved countries and changed jobs and more).
Tonight, I finally got to COTM Ethiopia, which had been thwarted thus far by lack. of ingredients combined with lack of motivation for a grocery store visit, and batter that wouldn’t ferment.
I made a simple lamb stew (yebeg alitcha), a chickpea flour “salad” which is really more of a paste (buticha), and faux-injera crepes, and added some leftover sauteed spinach for a vegetable component.
Very pleased with everything except the crepes – my own fault for a bad batter, so I will start from scratch.
