Why do you make Ethiopian Stew, have you ever been there?
No, but Barry and I went to an Ethiopian restaurant in San Francisco a long time ago and we had something very similar there.
Where did you get the recipe?
A woman in one of the Supervisor Effectiveness classes I taught brought it in.
Was she Ethiopian?
What exactly is Ethiopian Stew?
It's onions, chicken, whole eggs and a special blend of spices.
Yes, lots of them. You'll see.
And it is spicy. There are pancakes to go with it, to offset the heat.
So, here's the story of How Ann and I made Ethiopian Stew:
|Lots of Onions|
B (Me): I think to myself. Boy, I am glad she is willing to chop all of those onions. I might cry. I volunteer to do the eggs.
Ann N. (Sphonny): Voila! The onions.
B (Me): Voila! The eggs. (Is this a duel?)
B (Me): Harrumph. Yes, Chef.
B (Me): Yes, Chef!
B (Me): ?????
B (Me): I see you have a bigger pot now.
Ann N. (Sphonny): Yes, it is hard to judge. You may have to size up midway. Be flexible. Add the eggs.
|That's a lot of eggs!|
B (Me): I raise my eyebrows, but I know she is an engineer.
Ann N. (Sphonny): And baking powder.
Ann N. (Sphonny): To the flours and baking powder...
Ann N. (Sphonny): Add more seltzer if you need it.
Ann N. (Sphonny): Flip over and finish cooking each pancake.
Fellow guest, John S. : Holy Mother of xyz! That soup is hot!
Ann N. (Sphonny): Eat your pancake to cool off your mouth!
Thanks to Ann for inviting me into her kitchen. It was lots of fun cooking together.
If anyone would like the recipes shown above, just send me an email at BarbBlumer@aol.com