The aftermath of 31 Days 31 Dates
I had a little cry today. Partly recovering from my little birthday party shindig, partly the fact that I’m now 31, and partly overwhelmed by both the complete emotional and physical drain that came from going through 31 days of dates. I never thought it would be so intense. I’m feeling better having let it all out (by crying and confiding in a friend), but I’m still confused and tired and not knowing at all what I want. I started 31 Days 31 Dates with the same thing that I will end it with: Ahhhh!
I also wanted to put in one website I forgot to add to yesterday’s post: AshleyMadison.com. It’s a dating site for married people to find other people to have affairs with. “The most recognized name in infidelity. We are the most recognized and reputable extramarital affair company. Our married dating services work.” There are over nine million members, so dating while in a committed relationship unfortunately seems to be a large part of the dating community. I am not too happy about that, but dating month is not complete without it. Here’s a video of the founder on The View:
Cooking 30 Countries
All sorrows are less with bread. ~Miguel de Cervantes, Don Quixote
This is the month I’ve been looking forward to! I love to cook, try new recipes and eat. A month devoted to those pleasures has to be a great month! Each day I will either cook or eat (in some instances I will eat at restaurants, or at friends’ houses and they will do the cooking part) something from a different country. I will try to post as many recipes as I can, give a description and a photo of the food, and a little of its history.
Yesterday I had Ethiopian food with my mom for lunch. There are so many great Ethiopian dishes, I thought it best that instead of trying to cook just one, we would go to a restaurant where we could have the vegetarian and meat platters and try them all! We found a seat at Lalibela Restaurant on Bloor Street, east of Ossington, and I convinced my mom to share the platters.
Meat combination: alicha wot (split pea stew), kitfo (spiced raw or rare ground beef), doro (chicken), gomen ayib (cottage cheese with collard greens), salad and dullet (spicy mixture of tripe, liver, beef, and peppers). Vegetarian platter: split peas, lentil, chick peas, cabbage, collard green, vegetables and hilbet (beans, garlic, ginger and fenugreek). Served with injera (sourdough flatbread).
Ethiopian food tends to be very spicy, served as a platter of shared food, and eaten by hand – taking a piece of the injera and scooping up the food with that.
Here’s a video on how injera is traditionally made: