Glowing Habaneros Dance in my Innards

As is usually the case when I cook for myself, I am in ecstasy. Last night I made super-hot Ethiopian chicken stew (doro wat) from my own recipe, and I just ate a big pile of it wrapped in a homemade roti with sour cream.

I can’t believe how great it was. I added an extra minced habanero gold, and I reheated it. The flavors got more intense in the fridge overnight. My head is still spinning.

It amazes me how the good Lord has sharpened up my cooking. I am the best cook I know. I cook better food than any restaurant I know of. I have zero desire to go out and get food, except for stupid things like Five Guys.

What is the reason for this? There has to be a reason. I don’t eat that much any more. I don’t get to cook many exciting things at church. But there should be some purpose for this great food, beyond giving me a thrill once a week or so.

I have given up on injera. It’s okay, but nothing beats a roti, and rotis are easier to make.

I left the boiled eggs out of the stew. They don’t do that much for me.

I wish I had put more peppers in the stew. I’m not really in that much pain.