My first attempt at Ethiopian: beef zigni, gomen (braised collard greens), misir wot (red lentils), salad and injera. I did a quick ferment for the injera so it wasn’t all that great and I should have thinned it out more. Next time I’ll plan ahead and do a 5 day ferment. The house smelled amazing!
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Wow, props for making your own! Ethiopian is one cuisine I don’t particularly care about (mostly because of the injera – to this German-bred girl, it just doesn’t register as “proper” bread), but this is impressive!
Our Sichuan chow down was fab, as usual – one first time participant is now eager to join our happy group of chile heads 
They brought the wrong fish dish (I had ordered the “wet” version in hot chile oil with veggies, instead they brought Sichuan-style fish covered in ground pork)… luckily, our pescatarian friends weren’t around this time!
Other dishes included smacked cukes, mapo tofu, garlic eggplant, chicken w/hot peppers, dry-fried green beans, bok choy, salt baked shrimp. We were positively stuffed afterwards.
Headed over to a local bar afterwards for a drink; sat in with a jazz duo for a few tunes… including a jazzy-snazzy rendition of ‘Winter Wonderland’. Fun times.
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Put smacked cukes & fried green beans in front of me and I’m a happy man. Oh, yes, and gong bao chicken. Mrs H is not a fan of gloopy Cantinese dishes but I’m having success with her and Sichuan.
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Pretty much everything this place serves is awesome. That’s why we return every week…
Just like in Chengdu/Sichuan (as seen in the piccies)! They all look almost like what I remember eating in Chengdu (Sichuan in general). Been there 3 times and still want to go back someday.
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Like LF, I’m also impressed even though I don’t eat Ethiopian.
Success with your next experiment.
My first test run. There are maitake, shiitake, samphire and octopus tentacles in the batter. Finished in the oven. We both liked it a lot. Korean style pancakes next time for sure.
Ran out of samphire after the first 2 pancakes
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My band was featured at a local radio station today for their “live @five” program. I hope it sounded good – no monitors or headphones in the studio, so it was impossible to tell.
A local restaurant brought over some chicken & andouille gumbo that was actually quite good, tho it could’ve used more heat (duh), and a mix drink with moonshine 
This was my breakfast. Ha.
As for WFD – it’s Friday: cheeborger club sammich / pitchers o’beer / tunes with my mates / nightcap at the CBDTR.
Happy weekend, y’all.
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Scrapple Sandwiches tonight!
My pre Christmas package came today 
5 loaves of homemade scrapple, 2 quarts of homemade applesauce, 2 jelly jars of peach preserves, 3 quarts of honey…and a partridge in a pear treeeee.
Just kidding about the last part 
Have a nice weekend, friends!
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Lamb and polenta is such a winner! And I love that oven polenta.
Upcoming at Harters Hall…a classic roast dinner. There’s beef sirloin, roast spuds, steamed cabbage, carrot & swede and Yorkshire salad.
Mrs H is doing the modern day foraging and hopes the supermarket will have something for starter and dessert.
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A busy week with singing, Christmas parties, and so not a lot of cooking. Tonight will make up for this, I got a nice rack of lamb from the butcher which will have a herb and lemon crust over it, before roasting on a bed of potatoes. Lightly cooked Savoy cabbage to go with, and to follow… Ta da… First cranberries of the year made into a crumble with an oat topping.
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Cranberry crumble? Oh, yes, I fancy that.
Do you keep it quite sharp or add buckets of sugar?
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I’ll add a couple of sweet but unexciting eating apples I have lying around to the cranberries. With crumble I like to keep the fruit sharp but the topping quite sweet.
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Well fuck. Best laid plans just got cancelled, thanks to a sewage backup in the basement. Ah, the joys of homeownership.
So - no guests coming over, no grilled cheeborgers, no party. Guess we’ll be dining out somewhere…
Yuck. Sorry to hear this - hopefully cleanup isn’t too icky! And hopefully your “dining out” results in something tasty.
I was craving something peanutty, so a carrot, half an onion, half a red bell pepper, and a handful of sugar snap peas were sliced up/halved and roasted in a hot oven. Udon noodles were cooked, a Frankenchicken breast was thinly sliced and sauteed.
The veg was added to the chicken, and a thinned out version of my father’s saté sauce was added. Heated, plopped into a bowl, sprinkled with some peanuts, and eaten.
It’s the epitome of Harters’ brown gloop dinner, so no photo.
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Too kind, Ms W, too kind altogether.
There’s a similar dinner at Harters Hall. Pork fillet to be wok’d. A bag of supermarket stirfry veg to go in, and some pre-soaked noodles. Sauce is a “Chinese style” plum one that I made ages ago, froze in batches and then lost in the TARDIS that is our freezer. I say “Chinese style” as I made it to go with a western dish - duck I think - and is just a basic plum sauce enhanced with ginger, five spice powder and a splash of sriracha.
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