I know that you're already falling out of your chair in excitement because this is the first Savour Fare post in quite some time that didn't feature sweets.
I may have gone a wee bit overboard there with the Christmas baking, I admit it.
And I'm sure you're ready to get back to the business of cooking real food. Unfortunately, this week is New Year's Eve, and New Year's Eve means parties, and party food, although fantastic, is not really REAL food, so you're just going to have to wait a bit.
What ...

Every night on my way home from work,
I drive through Little Ethiopia and fantasize about Ethiopian food.
Ethiopian food, if you've never had it, is usually made of a variety of fantastically spicy stews served on this spongy flat sourdough bread called injera, which is kind of a cross between a pancake and bread.
I started thinking about making Ethiopian food at home, and since injera is integral to the Ethiopian food experience, I started scheming as to how to make my own injera too.
It's made from a grain called teff, and you need your own teff based starter that captures wild yeast, and you need to make it over at least three days and ... Do you see where I'm going with this?
I literally DRIVE THROUGH LITTLE ETHIOPIA ON MY WAY HOME EVERY DAY.
How much easier woul...