Remember when “baby carrots” weren’t a thing, and we all just packed carrot sticks in our lunches instead?
I’d love to give credit where credit is due, but I can’t find my original source for this Ethiopian recipe. All I can tell you is that it’s delicious and nutritious, so give it a try! Ingredients 2 cups split lentils 6 cups water 2 cups onions, chopped 2 T. oil 1 T. ginger…
Making this lentil stew, Yemisir Alicha, gave me a chance to try out my new berbere spice mix.
I adore these vegan “turkey” cutlets from Gardein!
I was hoping to make a cute swirl on the top of each patty in today’s lunch—but instead the bottle got a blockage and it all squirted out suddenly in a mess.
Today’s bento is especially colorful for a winter meal.
Today is my birthday! (No I’m not announcing my age, thank you very much.)