Even though people all over the US are complaining about it being too hot, I’m sticking to my whinging (who knew that this kind of whinge was spelled with a G?) about the cold here. It’s too cold for June. The news in the paper today is that we are having colder weather than Siberia. Siberia! They send people there as punishment because of the crappy weather, for goodness sakes. Doesn’t that allow me some whinging (loving that spelling)?
Anyway, it’s the End of the School Year and that means craziness. Many, many things to do, events to attend, stuff to bake, gatherings to organize, projects to complete, you get the picture. Yesterday, Girlfriend’s class had a Continents presentation. They’ve been studying all of the continents of the world and they all did PowerPoint presentations on them (I don’t even know PowerPoint, yet these 2nd graders are pros).
The presentations were kind of funny at times. One of the slides showed a certain type of seal with the information that one of its natural predators was okra. LOL! It took me a few beats to figure out that it should have read “orca.” And we also learned that the Lourve is in France. I lourve France, don’t you?
Then we had a celebration where folks brought in all sorts of stuff and food related to the continents. I brought Lamingtons for the Australia table:
I also brought some Ethiopian food for the Africa table. I brought injera, an Ethiopian sourdough teff bread, and Yemisir W’et, an Ethiopian lentil stew. The injera is used as the vehicle for the stew–you just tear off pieces and scoop up the stew with it. It is yummy! Here’s a pic of the injera:
In chick news, the chicks are huge! We had to divide the new coop in half because Rosie pecked the living daylights out of them when we tried to mix them. So, the chicks have one half and Rosie has the other. We will mix everyone when the chicks are as big as Rosie is and can defend themselves a little better. Here is the gang:
Can’t you just see the despair in their eyes? They are saying, “why have you imprisoned us in this cold, wet place with the scary big chicken next door?? Why can’t we live in the kitchen anymore?”
Jeanne, did you make that Injera above? It looks perfect! mine never looks that light and airy. did you cut the teff with gf flour? do tell!
Ginger: Unfortunately, no. We have a big Ethiopian community here in Seattle and I got it at one of the restaurants. I found out later (after I kept getting sick) that all of the injera in Seattle is apparently made with about 10% wheat or barley flour because the weather is so damp. I have been meaning to make my own for awhile now–but it’s a bit of a process since it is sour bread. It requires the building up of the sour starter, etc. I hope to do it soon, though!