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  1. amandasdomestic

    I’ve only had Ethiopian once before – and it was this exact dish! It looks delicious! It sort of creeps me out to know that the bread ingredients sit out for three days, but your pour looked awesome!

  2. Averie (LoveVeggiesAndYoga)

    the fact that you can just whip up Ethio food makes me just wanna move in with you 🙂

  3. Hillary

    This class was so much fun! I can’t wait to give the misir wat a try….

  4. Hannah

    Oh shucks, I’ve been meaning to try Ethiopian for about a squillion years now, all because I’m obsessed with trying injera. We even have a couple of apparently amazing Ethiopian restaurants in Canberra, and I still haven’t been. *facepalm*

    Trust you to remind me of this food desire of mine 😀

  5. ManoloMandi

    That sounds awesome. I’ve always wanted to try Ethiopion food. Seems right up my alley.

  6. Amber Shea

    Amanda—Haha, I know what you mean. But it’s actually really healthy for the flours to ferment like that. Intentional “spoilage”=good; go figure!

    Averie—If you’re ever in Kansas City for any reason and you wanna grab some Ethiopian food, you’ll have to let me know! :]

    Hillary—It was, wasn’t it? I’m so glad we went. I’ll be posting my at-home misir watt soon.

    Hannah—You HAVE to try Ethiopian! Your fascination with injera is totally justified; it’s got to be the most unique bread-like product I’ve ever had.

    Mandi—I highly recommend it! Not only is it wonderfully tasty, but it’s so nutritious too.