Another “A” country, another meal with lamb and eggplant. But Algerian food does have a distinguishing aspect: couscous. My obsession for the week was figuring out how to go about finding a couscousière, the specialized two-part pot: a voluptuous lower chamber for the stew, and a upper chamber with perforations on the bottom to allow steam through. Apparently, this is an extremely fuel-efficient method of cooking, since the same fire cooks both the stew and the starch. I ended up ...
"Making energy bars for 5 Boro Bike Tour tomorrow. Oats, pretzels, craisins, pumpkin seeds, cashews, Lyle's Golden Syrup. #lemonsintolemonade"
"Now looking for advice on how to use lots of cornmeal and masa flour. #lemonsintolemonade #cornandcornaloneday #whoremembershomestar?"
"Tonight, I took eggplant I roasted and froze in August and whipped up some baba ghannoush. #lemonsintolemonade"
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