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Good looking grams!

@whatscookingoodlooking_

INJERA is a sourdough flatbread made from teff flour, and it’s served at almost every meal (breakfast, lunch, dinner, even dessert!) in Ethiopia ... since it’s fermented for 2-3 days it has a delicious, tangy flavor and spongy texture that’s perfect to act as both the serving platter + utensil to eat all delicious veggies, sauces, stews etc that it’s served with...... after many many days of eating injera at every meal, I didn’t think I’d miss it that much, but now looking at this photo, I’m definitely craving injera again

Its rare in this life that you get to experience places + cultures that are so different than your own, that it changes the way you see the world.... which is why I have such immense gratitude for my experience with @jdcentwine in Ethiopia last week.... my perspective if forever changed by the warm, welcoming, positive, hard working, resilient people we met everywhere we went as we traveled around the country, and I’m in awe and inspired by my travel companions, friends old and new, that made me realize how empowering it is to travel and spend time with people who take the time to understand you and see you for exactly who you are, which in turn help you to show up for those who need it and be the best version you can be. If there is one thing I can takeaway from this experience it’s that approaching people and places with kindness, an open mind, and an open heart is one of the smallest and easiest things you can do to make this world a better place

feeling all sorts of emotions as summer is winding down..... the early mornings are a little darker and chillier, it’s hard to not feel the calmer energy of fall making its way in..... summer for me is both a time to pack in all of the activities that I love, while at the same time, trying to take lots of extra time to relax..... at the end of every summer I sometimes find myself assessing how it went: did I spend enough time on the beach, did I cook enough meals at home with friends, did I read enough magazines and eat enough tomato toasts, and this year, like most years, those answers are yes yes yes..... so it’s with a very full and satisfied summer-filled heart that I am ending my summer a little earlier than usual and heading to the airport for a crazy, exciting (but also a bit nerve wracking) few weeks of travel.... but before I leave I thought I would share my method for making the one staple at almost every single summer meal in our home. AIOLI. By far my favorite condiment, aioli makes everything better, literally everything. I have yet to find a summer dinner that does not pair well with it. If you’ve never made it before, it might seem intimidating, but I promise it’s not with just a few tips (one being, hand whisking is best!) you’ll be making this all the time too.
GARLIC + HERB AIOLI
1 clove of garlic
1/2 teaspoon of salt
1 egg yolk (room temperature!*) 1 tablespoon of lemon juice
3/4+ cup of avocado oil
1/4 cup of olive oil
a 1/4cup of your choice of chopped herbs (basil, parsley, cilantro, etc) *room temp egg is the key to making a solid aioli that does not break or is not too thin... if the egg is too cold the ingredient might not emulsify properly.
Using a mortal + pestle, smash the garlic and the salt until a paste has formed. Then add in the yolk and lemon juice (you can do this directly in the mortal if it’s big enough, otherwise transfer the garlic to a larger mixing bowl and mix there). Then, while whisking constantly, pour in the avocado oil in a veryyy slow and steady stream. Then do the same with the olive oil. Add enough oil until you have the consistency you desire. Lastly, stir in whatever chopped herbs you like. Enjoy!

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