I’m sure I’d benefit from being wrapped in bacon too!
that looks great, glad you liked it!
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I had the same feeling, and nothing like that even happened. Just a lousy day.
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I made lightened-up old skool (turkey) tacos, seasoned pinto beans, and DH made a massaged kale salad with dried blueberries and coconut. It worked.
I had a friend over to distance-split an Italian red on the porch. Delicious and great convo. COVID really shows you who your true friends are.
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that may be worse, i think… 
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that’s a beauty…
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It always amazes me how a day can start bad, and continue to be fraught the entire time. Nothing flows! Hope the HH was good, and that your weekend is perfect @mariacarmen. 
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Love both, but the distinct preference is for bechamel; in that case we make fresh lasagne “noodles”, rolled to the thinnest setting. Very special meal when that happens @Auspicious.
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thanks! no happy hour but late night cocktails loom… you have a great one too!
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Homemade injera with Doro Wat, and Y’Abesha Gomen. The Doro Wat is based on Marcus Samuelson’s recipe. I used his berebere recipe too as I thought I had a prepared blend but didn’t. Luckily I had most of the individual spices needed to make the berebere. I hacked the traditional spiced butter - Niter Kebbe - adding the spices but not the clarified butter. Dinner was delicious but no where near as good as the food at one of our favorite restaurants - Ada’s Gojjo in Asbury Park, NJ. It was fun to make though.
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Wow!
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That injera! 
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The whole injera thing started because I was looking for semolina flour but found teff instead. The injera is pretty easy to make, it just requires advance planning as it takes at least 2 days to ferment the batter. Some recipes were upwards of a week. It also helped that I have way too many spices.
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@bear I follow Kenji’s Instagram and he loves his. This is so tempting, especially since pizza is its own food group at our house.
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I follow Kenji as well. He’s awesome. He ended up with the new Ooni Koda 16, I believe, which he likes a lot. The design is supposed to be an improvement over the Pro that I have, and it is all gas-fired. I went with the Pro because I like the wood as fuel, even though lots of people say it’s the high heat that makes the pizza, not the fuel. Anyway, I’m not disappointed at all!
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More pizza last night in my new Ooni Pro pizza oven. My husband requested our standard garlic/tomato/fontina/asiago/parm, and my son wanted roasted corn, zucchini and parm with a garlic cream sauce. It was topped with parm and mozz. Both were pretty tasty. It’s still a learning curve, that’s for sure. The fire is about 900F, and the pizza needs to be turned every 20 seconds or so. I turned the tomato pizza too soon and it stuck, but oh well. It’s lots of fun, though, and even the burned parts are tasty.
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So far, I’m pretty pleased with how little wood it uses. I start the fire with a small amount of lump charcoal and a Weber paraffin starter cube, and then throw on a couple of smallish pieces of logs after the charcoal is partially burning. It comes up to temp, about 900F/500C, in about 20-30 minutes. I could probably stand to add another piece of wood after the third pizza if I cook more than that. The Ooni 3 is smaller (and of course the pizzas need to be about 12"), wood-fired and portable if that makes your life easier. You could definitely store it away when not in use. Good luck with your decision, naf!
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A friend also has one of those pizza ovens. The results speak for themselves
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Oh HELL that sounds wonderful!
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It was pretty darned good, definitely a repeat. I forgot to say it also had roasted poblanos from the Earthboxes. It was sort of a riff on Marcela Valladolid’s lasagna recipe.
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