I gave Megan a gluten-free vegan Ethiopian food cookbook called Papa Tofu for her birthday
My pretty hostess the green bean cutter
My job was the traditional injera bread - it's a fermented teff flour batter kind of like sourdough - they're like a cross between a crepe and a whole wheat tortilla
Boris says put the injera in my mouth and nobody gets hurt
Megan's yummy cinnamon-raisin rugelach cookies
Our meal came out great! We were both a little nervous about attempting such an exotic cuisine that called for many weird spice blends and spice butter, but it was super good. Thank you, Megan!
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