#123. Try at least 10 new foods/cuisines within one year.

1. Ethiopian cuisine (December 2015)

K and I decided to order the sampler platter for two, so we got to try a little bit of a lot of things.  We had gomen (collard greens cooked and seasoned with onion, ginger, and garlic), misir watt (stew made from organic red lentils), atikeltt (cabbage mixed with chunks of potatoes and carrot), yekik watt (yellow split peas), fosolia (green beans and carrots), inguday watt (button mushrooms and julienned onion), dinich watt (chunks of potatoes cooked with garlic seasoned in tomato and berbere sauce), shimbera watt (chickpeas and green peas with diced tomatoes and onions), doro watt (chicken breast stewed in a red pepper sauce), minchet abish (Ethiopian chili), and yebeg watt alicha (lamb).  The food was served on top of injera (spongy, sour flatbread).  There was also extra injera to use as a utensil.  All of the food was amazing.

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I think I liked the dinich watt the most.  I also got the Birze Ethiopian Honey Wine (homemade, traditional Ethiopian honey wine) which was absolutely delicious.

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2. Mediterranean cuisine (January 2016)

Once again, K and I decided to get a sampler platter so we could try several things.  We had red lentil soup to start off with.  I had a rose lemonade to drink which was delicious.

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Next we had pita bread, hummus, falafel (patties of fava beans, chick peas, cilantro, garlic and onion), and dolmas (rolled vine leaves stuffed with rice, tomatoes and herbs).

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The main course was lamb/chicken/beef with rice.

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We ended with halva for dessert (crushed sesame seeds in chocolate) for dessert.

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The pita bread was my favorite thing of the meal – it was amazing.  I was not a huge fan of the dolmas, but I loved everything else.

3. French cuisine (March 2016)

We started with a lobster bisque soup – this was delicious.

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For an hors d’oeuvre, we tried escargot.  I was nervous about this, but it was actually pretty good.  The sauce it was in was amazing.

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For the main course, Kurt had Australian deer and I had duck (served with a raspberry au jus).  Both were really good.  For dessert, we had a pastry that I can’t remember the name of.  Overall, the experience was lovely.

4. Turkish Cuisine (March 2016)

I had a chicken doner pita pocket and K had a lamb doner on rice.  Both dishes were okay.  I would still eat Turkish food again, just from another restaurant.  This was definitely not comparable to the Mediterranean place we went to earlier this year.  IMG_3609.jpgIMG_3610

5. Octopus sashimi (March 2016)

I tried this one while in New Zealand.  Dipped in a little soy sauce, this is delicious!

6. American Indian “fry bread” (August 2016)

-Fry bread (Pastry with honey) img_4670img_4671

7. Egyptian (August 2016)

-Hibiscus Iced Drink

-Kosharie (rice, lentils, macaroni with spicy tomato sauce)

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8. Japanese “onigiri” and “inarizushi” (August 2016)

-Onigiri (rice ball)

-Inarizushi (soybean pouch filled with flavored rice)

-Mugicha (barley tea)

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9. Scandinavian “aebleskiver” (August 2016)

-Aebleskiver (buttermilk pancake balls)

-Hallonsaft (raspberry drink)

10. Samoan “musubi” (August 2016)

-Musubi (spam and rice wrapped in seaweed)

11. Colombian “empanada” (August 2016)

-Empanada (fried pastry with beef and potato filling, served with salsa verde)

12. St. Lucian “accra” (August 2016)

-Accra (fishcake)

-Lime banana drink

13. Austrian-German (September 2016)

-Tommyknocker Bratwurst

-Beef gulasch (beef in a spicy paprika sauce with spätzle)

-Mohr im Hemd (chocolate cake)