At the beginning of February, we celebrated our oldest son turning five years old. We have commemorated his birthday with this chocolate cake recipe each of the last five years (except his 3rd birthday for which he inexplicably requested lemon cake, which I made. It was tart and delicious, but we haven’t eaten it again since). It is amazing to think that our son is already and only five, seeing as he was just a newborn, his head covered with long dark hair, his eyes wide with wonder. And seeing as he is pondering all sorts of thoughts about mortality, seeing as he and I share daily side glances as though we are kindred spirits from a lifetime ago. I love him more than I can express.
I’ve been working my way through In Bibi’s Kitchen, mulling over the interviews and regional facts woven throughout the book, marking recipes to try. This week, we are making Mukimo (potatoes, onions, greens, hominy, etc). Last week, we made an Eritrean flatbread called Kicha, which was toothsome and so very tasty despite (because of?) its simplicity. We are adding it to our bread canon alongside favorite tortillas and naan. We didn’t have leftovers, but when we do, we will try Kicha Fit Fit.