Meskerem has this awesome merlot that brings out the flavor of kitfo (rare beef) and special tibs (lamb). Can’t ask for more on a Saturday night. Now that we are getting to know the staff, we’ve gotten brave and have been asking questions about how this and that are prepared. I’m still trying to make the perfect mix of berbere, and I think I have shiro wat down, but there is this one veggie dish that I need to learn how to make. I know what’s in it (cabbage, carrots, potatoes, ginger and mild curry), but they won’t give me the ratio - can’t blame them, it’s that good that I’m sure they want to keep that a secret.
Can’t believe we haven’t fallen on our faces yet tonight. We both bowled in a charity tournament for MADD this afternoon, ran home, quickly straightened up the public areas of the house before our friends got here, and we went out to eat, came back and I baked a cake in the microwave that surprisingly went great with a bottle of Chevy in the Barnyard a/k/a Chevalier de Bayard. One friend had half of a glass because he was driving (well, we were at a MADD function earlier).
Great food, great time, great friends!