More Skiing and More Ethiopian Cooking

Even though it's been sunny and pleasant the past couple of days, the weekend gave us a nice covering of snow. On Saturday, we were able to make our way around the fairgrounds before heading back to the Lemon House on Sunday.

Then it was back to our Ethiopian cookbook for "shiro salad."

This one begins with chickpea flour, which you make into a paste and let it cool. 

Then, we rolled them into small balls and fried them. So something like croutons, but better.

And then there was the injera, which is getting progressively better each week.