Lunch today: bean fritters made with pinto beans mashed with an egg, bit of cornstarch, bit of cornmeal. Rolled about in cornmeal because I'm running out of things to roll fritters in. And a great big pinch of berbere.
This is an Ethiopian spice mix, which requires that you are in no hurry to get there. Long list of ingredients, where you decide what to use for the ones you definitely can't get unless there's an Ethiopian grocery in your life.
Then you pretty much empty your entire spice repertoire onto the counter, and get grinding and mixing and sneezing and getting quite high on the scents.
Since beans are by definition fairly bland, likewise cornmeal, it's fine to add the berbere with panache.
I had this with those farm green beans I mentioned, steamed, and made a dressing pretty much swiped from Ms Moon.
Oil, white wine vinegar, Dijon mustard, minced garlic. I don't think I'll have them any other way after this. Thank you Mary, lovely stuff. I didn't have shallots, but I managed.
Tomorrow's lunch, together so I remember they should be together. I need visual aids.
Little walk down the street and I came upon a little fantasy world, like a housing development for imaginary characters.
I wonder if the gnomes I saw the other day couple of houses down from this Acorn Glen are planning to move in. Or looking for decorating ideas.