Algerian Flatbread

To go with my Futari, my wife made a delicious spiced Algerian flatbread called msemmen (think naan).  It was actually slightly spicy...my wife does not like spicy things at all, so I was impressed by her willingness to add cayenne pepper and cumin.  And I even watched to make sure she tried some at dinner.  She did...and she even said that she liked it.

  Msemmen

Whether she was telling the truth or not about liking it is a different story.

Tomorrow's Dinner

Some friends of ours are all getting together for an evening of delicious food from various African countries.  I am making Futari, which I've heard is a popular West African dish.  It is a mix of yams, onions, coconut milk, cinnamon, cloves, and a certain kind of squash.  A kind that I don't have access to.  So I am using Butternut Squash.  I'm sure it won't be as good as the real stuff, but it sure does smell good right now.

Butternut Squash

Though similar to some of my other produce photos, the positioning of the squash on this one is quite different.  Regardless, I love all produce and couldn't help but take a picture of this beautiful vegetable.  

Eggs Through the Viewfinder

Since I had my Duaflex out from yesterday's picture, I figured I might as well use it today as well.  When I thought of what my day would entail (band practice and eggs), I knew what I would be photographing.  Eggs
My wife and I rarely eat eggs.  I wont say that we are vegans... we purchase things that are not vegan, but they are produced locally and organically and are from farms that we can actually walk around on.  We think that this has a more positive effect on the world around us than not touching anything that isn't vegan.  We want to create a demand for local small businesses that believe in the ethics and practices that we believe in.  (I know there are some contradictions and issues in the practice that we subscribe to, but we are constantly altering the way we look at things, trying to figure out what is the best method for us.)
But today, I must make about three dozen hard boiled eggs for my sister's wedding.  I am in the process of doing so.  Some of them will become buffalo eggs, some will be red beet eggs, some will be mustard eggs and some will be dill pickle eggs.  They all will then become deviled eggs.  Here are three of those three dozen.

Beautiful Local Brown Eggs

These eggs have such a nice color to them.  So unlike the bleached white things you get at those massive grocery stores.  They would go rather well with a slice of that honey oat wheat bread that is sitting in the background of the photo.

Vegan Creamy Sweet Potato Soup

This delicious soup was my addition to Easter dinner at my mother's house.  I also made a garlic and lacinato kale dish, but that was just a quick three minute side.

Vegan Creamy Sweet Potato Soup

I used fifteen pounds of potatoes.  There was maybe one bowl's worth remaining.  I'll consider it a success.

Vegan Garlic and Herb Knots

My wife and I did some baking today.  She is the master baker in the house, but I am the master creative force behind her amazing baked goods.  So really, we are nothing without each other.  I knew exactly what I wanted, and I knew what ingredients would provide the flavor for that.  My only issue was the lack of knowledge on how to make a good dough for rolls.  Enter wife.  She made the dough, I threw in the necessary herbs and garlic, we waited for it to rise, then we weaved the dough into braids and knots and baked them.

Basket of Deliciousness

These garlic and herb knots and braids tasted even better than they looked.