Dinner tonight - or last night.

I've liked injera, back in LA with many visits to an ethiopian restaurant, but nada in my old northern california area, and nada here, or at least not very local. I should/could play with making it.

Nah, I have enough occupation with sour doughs. So I looked up ethiopian restaurants here, and there was one or two, but closed. Damn.

Aha, there is one up in Santa Fe, yippee. A drive, hmm. At least it was still there until this January.
http://www.yelp.com/biz/cafe-roha-santa-fe

I found a cheater recipe involving buckwheat flour and club soda. I may try it. I'm definitely not keen on a three day fermenting process. I may like teff flour and being authentic ... but three days?

Right, same with me. We even have Teff at my market, home of some wonderful stuff and missing lots of other things I'm used to. But this is the place that is like a community to me, so I'm loyal. Got them to order me farro after I had tried it once from there and then it disappeared. Need another package now.. but now they're keeping it on the shelves.

Buckwheat flour - sigh, they don't have that, but maybe one or another of our most local stores does. I should do some calling around.
Years now, that I've been wanting to make buckwheat pasta...
Recently wanted to get sticky rice (glutinous) into my life again...
The thing with my fav store is that it isn't that big, so products taking up space matters.

Alicia and I went to the market today and bought everything to make chicken parmigiana, we’re having it with angle hair pasta and fresh steamed broccoli.

I'm following this recipe. Who knows I just may put some lemon on it

Chicken Parmigiana

I serve all the different meat parms with lemon wedges. I also offer them with broccoli.

My citrus fetish may be out of control ... but I'm good with that

Just had lunch with my siblings (older brother, younger brother with his wife, and sister with her husband) in Livermore, about 45 miles from here. We went to the Indian Clay Oven for the buffet. They had tandori chicken, many varieties of vegetables, and dessert. It was very good.

Went to Aldi market again and found great deals on shrimp and pie filling but again: one checkout girl and 10 people waiting in her line.
Walmart is opening a "neighborhood store" across the street(1/4 as big as their superstores; open 24 hrs)
Aldi is toast.

As we speak I've just about finished the second last half of a half chicken breast (yes, guiliani lemon chicken) which I decided to try the lemony lentils (and pickled ginger and garlic) with. I was a little chary of too much lemon, but, no, they're good together.

I may need a lemon rest.

Saw a Meyer lemon in the citrus section. It looked handsome but it was twice the price.
Heard of it?

I believe you. I haven't had tandoori chicken in waaaaaay too long. Probably the eighties.

I love meyer lemons. Somewhere in the computer I've a link for 1oo things to make with meyer lemons..
I'll see if I can find it.

Meantime, I don't actually hate walmart, (long story, I used to) but I'm afraid of getting run over there, both in the parking lot and with people charging around with baskets in crazy ways.

Here - - -

100 things to do with a Meyer lemon
http://touch.latimes.com/#section/-1/article/p2p-34753620/

Meyer lemons are a super nice treat. I probably buy 1 for every 100 regular lemons I buy. Partly because of availability.

every time I think that, I end up eating half a lemon straight up

Thanks! I'm officially a Meyer nut.

I'm worried that they look too perfect. I'm suspicious that they're modified.

A friend of mine is in Mexico City right now visiting with a mutual friend who has returned home to live. I wish I could find a way to show you the pix she is sharing these days. It's been 3 days of non-stop food porn.

I want this so badly. I can barely control the salivating.

When I first read that I had to look a lot of stuff up. I read it again this evening, and I'll have to look up most of those I didn't know again should I be lucky and run into some meyer lemons. But.. the list reads to me as a kind of poetry. Nice article by that writer.

I even might want to play with regular lemons with some of those suggestions.