One of the ladies brought her dog in costume this morning. It also helped to keep him warm (or even hot). He didn't seem to mind, anyway. Afterwards, I headed over to the Farmers' Market to have my favorite Ethiopian breakfast. It's made of lentils, cabbage, carrots and potatoes spiced with turmeric. I had to ask because I thought maybe it was saffron, which also turns veggies a yellow color. Some information about turmeric from Wikipedia:
Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. In Nepal, turmeric is widely grown and is extensively used in almost every vegetable and meat dish in the country for its color, as well as for its medicinal value. In South Africa, turmeric is traditionally used to give boiled white rice a golden color.This food is served on teff, a strange spongy kind of bread, and the whole meal has become my favorite food at the market. It turns out that teff is a kind of wheat widely cultivated in Ethiopia and Australia. We don't seem to grow it much here, but traditionally Ethiopian food is served with the bread, which is torn off and used as a kind of edible utensil. I use a regular fork, though. You can see the teff bread behind the closed container.
Under the covered section is a chicken dish that I don't eat, but these veggies and lentils can be made more piquant with the addition of the green stuff in the jar in the back. I'm not sure what it is; at first I was hesitant to use it, but now I add it onto everything. After buying a couple of delicata squash, I headed back home. Now I'm beginning to see the "red sky in morning" turn the beautiful sunny day into the harbinger of rain, rain, and more rain. I'm in the Pacific Northwest, after all.
:-)