Whenever we have company, which isn’t very often, I have a set routine. Throw out all the trash, hide the clutter in a closet and smuggle my nail polish somewhere it can’t be seen. I have an embarrassingly large collection of nail varnish. I have stopped buying new ones (for now) because I feel a little guilty for having spent so much money on them (though they were on sale) and it’s annoying when Eli rolls his eyes when I spot new ones I want, but there is always the guilty hope that the nail polish fairy with surprise me one day with some Butter London, Deborah Lippman or Chanel.
So what does this story tell you about me besides the fact that I just failed the nail polish CAGE questionnaire? That carrots (and tumeric) should come with a warning label: Will dye skin and nails orangey-yellow, which leaves me quite peeved. It’s not permanent, but it does take a while to scrape off.
I think the universe is trying to tell me something. Like…when it rains, make Indian food! I brought my umbrella this time, but even when you’re taunting those storm clouds with knee high suede boots, it does not rain. Not until you step inside. Its a cruel triumph, I know. Anyway, we had leftover Butter Chicken (Murgh Makhani) in the fridge and I decided to make some naan. Murgh Makhani and naan are culinary soul mates very much in the same way milk and cookies are. Great dunkability exists in both partnerships.
Traditionally cooked in a tandoor, naan can also be made on the stove top or, as demonstrated here, in the oven. It keeps for a least one week in an airtight container in the refrigerator and only needs to be briefly revived in the oven.
Remember Space Jam? Remember Michael Jordan’s Secret Stuff (his “special” water)? Well let me introduce you to my Secret Stuff. Although the effects aren’t as psychosomatically powerful as MJ’s brew, my stuff does a pretty convincing job. When the GPS tracker says I’m mozying along at a speedy 6 mph, teff porridge says “Nonsense! This is the ambrosia of the running gods!” And suddenly, I’m related to about 5 different Ethiopian ultra marathoners in 7 different ways. And they all say go faster.
Teff (or tef) is an ancient North African grass that produces hundreds of thousands of nutrient packed (20% of daily iron) seeds. Teff means “lost” in the Ethio-Semitic language, due to its minuscule size. It is a staple in Ethiopian cuisine and is also cultivated across the world because it is an extremely hardy and fast growing crop. How does it taste, you ask? Duh-licious. Toasting the seeds brings out their hazelnut-ty flavor and aroma, which I like to bring out with a generous dollop of Nutella.