Ethiopia 104...

Well, we are pleased to announce that last week we did get to move up the list a little bit!  We bumped up on both infant lists, so our current numbers are...
Baby Girl - #41
Baby Boy- #20
Toddler Girl - #9
Sibling Group - #14

Ethiopia 104
Now for a little challenge for those interested.  The "lesson" in Ethiopian culture this time, is one that will take place in the kitchen.  In Ethiopia they do not eat with utensils, but instead use Injera (always with the right hand) to scoop up their entrees and side dishes.  Which mainly consist of various vegetable or meat side dishes and entrees, often prepared as a wat or thick stew.  So I thought I would post one such recipe for Injera and see if anyone tries it!  Good luck and happy eating.

Injera

1 tablespoon active dry yeast 5 cups warm water (110 degrees F/45 degrees C)

1 teaspoon honey 3 cups finely ground millet flour 1/4 teaspoon baking soda

	Dissolve yeast in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
	Stir the batter well and mix in the baking soda.
	Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

*Recipe from Allrecipes.com