I'm having dinner with my daughter who's making corned beef and cabbage with potatoes and carrots and Irish soda bread. For dessert we have a cheesecake decorated with an Irish theme.
I wish I could have a green beer today (or any color for that matter. ) Since I had chemo yesterday I thought I'd better abstain. Dang.
I will not be doing anything different When I awoke this morning I did ponder a moment If I had anything green to wear if I decided to sit outside for a while. All I could come up with is a green cap.
I made another attempt to perfect my injeras. The deeper I get into the process, the more I research it, I am finding that despite scores of "fool proof" ways of making them, found online, those with heavy Ethiopian culinary experience acknowledge that for those in a home kitchen, perfect injeras are impossible to make in the US. Humidity, climate and elevation are cited, as well as how those factors effect the wild, native yeast, here. Don't bother posting links to YouTube videos on the process. Odds are 100% that I've "been there, done that!" I make usable, tasty injeras, no problem. Perfect injeras, the kind turned out by specialty bakers in factory operations, is quite another story.