Ethiopian market, Christmas present for self, cheesecake

I was so jazzed about my injera and wat lunch earlier this week that I immediately texted Hiwot and asked if she might be remotely willing to teach me how to make injera. If so, where should I get supplies?

"I'm glad that you love my Injera, I'm totally willing to teach you how to make injera. You can find the Teff flour and the (Mitad) grill from any Ethiopian market or I can tell you the market address in Washington DC...I'll bring you some starter."

Um, yes. I am ALWAYS down for exploring a new-to-me market. Hiwot directed me to Black Lion Market on 14th St NW, certain it would have both black and ivory teff flour and the exact grill I needed to cook the injera. Can you even believe the loveliness of this woman? 

I walked in and shyly inquired about the grill, showing one employee a photograph that Hiwot had sent me. 

"Oh yes, you want this one! Also, it can help you make chapatis, tortillas, and pita." 

"Thank you! This is perfect. And do you have smaller than 42-pound bags of teff flour?"

"Now you need to talk to this woman. She knows everything about flour."

That lovely woman brought me over to smaller bags of flour, gallon-size Ziplocs of various flours individually weighed and priced, labeled in Amharic. I heaved one bag each of black and ivory teff, and also a large sack of red lentils into my arms, and placed them carefully on the counter by the register before adding a boxed grill to the mix.

A young man with a great smile walked up behind me, placed his bag of injera on the counter, saw my pile, and asked, "Are you going to make injera? Do you like it?" I was the only white shopper in Black Lion, and I am certain he wondered if I knew what I was doing. 

I smiled back and said, "I love it. My friend made me some and said she would teach me and that these items are what I need because she'll bring some starter. Isn't that cool?"

I showed him and the two women at the register my pictures of Hiwot's injera and they were very impressed.

"Oh yes, she knows what she is doing!"

Then I showed my photo of the wat I'd made. 

"You made that? Lentil wat? Good for you."

We were all smiling like crazy. I turned to the man behind me and said, "Now why aren't you making your own injera?" and grinned. He laughed and said, "Oh, I know I should! But I'm not so good at it." 

I stumbled out into a freezing day, arms and heart full. 
~~~
Winter break started yesterday after the kids finished school, and I cannot adequately express how deeply thrilled I am to have no homework to oversee for a full two weeks. Ah! Oliver spent last night at a friend's house, and Jack, T and I grilled a pizza and vegged out.

Today, the boys and I finished up one of the two epic projects we've been working on as surprise gifts for the grandparents, and I made a pumpkin cheesecake for the freezer and also a batch of rum balls. The latter gets better over time, so they'll be perfect when Mom and Dad arrive next week, and my sister, brother-in-law, and nephew, just after!

Fennel carpaccio salad + rum balls

What makes a lovelier lunch than a beautiful salad followed by some tiny, flavor-bomb treats? Many things, but still. This.was.perfect! I spent a most marvelous morning at a school meeting and then helping out in Jack's class as they made and wrapped gifts for family members. You might recall I was manning the pomander station and since none of the kids nor I knew the history of this item, we learned. It originated in 13th Century France, pomme d'ambre en française which means amber apple or apple of amber, as a means of combating bodily odors, illness and witches. The first pomanders weren't made of the clove-infused oranges we made today; those came about later but are definitely part of the tradition. About half the kids thought cloves smelled "awesome," while the others suggested they might faint from the "too strong smell." Hilarious. Darling kids!!

Anyway, when I got home I was hungry and in my continuing effort this week to clean out the fridge, I made this lovely salad of shaved fennel quick-marinated in Meyer lemon juice, kosher salt and blood orange olive oil, grapefruit sections, and grated ricotta salata. I toasted some lovely pain de campagne I bought yesterday and for good measure sprinkled it with more of the blood orange oil (my new obsession) and ricotta salata. This was as good as the salad. And for dessert? Two of my rum balls which, if I say so myself, are spectacular.

Rum balls!

These are so ridiculously good and absolutely perfect for the holidays! Make them at least a few days before you share or indulge because they do improve over time.