Exploring Ethiopian food, which consists of different kinds of stews and meats (like chicken and lamb) laid out in piles on a large, sponge-like flatbread called Injera.
By Luis Nova (Campus Times) |
Food is such a wonderful thing.
It keeps our bellies full and our tempers low, and, apparently, we need it to stay alive. Now that’s all fine and dandy, but we live in an insanely comfy 21st century society now, staying alive is the last thing I worry about in the daily drudge of a schedule that I’ve got going along. Nowadays, instead of eating raw sabertooth meat off a rack of ribs that’s been drying in the sun for about three weeks, I can just drive about half a mile in any direction from campus to get something to eat for a relatively sane price (so long as my wallet’s not hurting too bad). But you know what? There’s so much food out there to eat, and I don’t even know if half of it is any good. So, in an effort to give all of the workaholic students at UR a guide of places to go and kill roughly three hours through food and drink, I’ve taken the initiative of writing about all of the little places where I like to eat. So here’s to you, CT Eats, my sickly love-child.
This week, the Campus Times’ residential funny-man, Humor Editor Eric Franklin, and I went on an excursion to Abyssinia, an Ethiopian restaurant on Mt. Hope Avenue. A first for me, Eric recommended the idea at the previous week’s Campus Times meeting. If you’ve never eaten Ethiopian food before, here’s the big idea: The food consists of different kinds of stews and meats (like chicken and lamb) laid out in piles on a large, sponge-like flatbread called Injera. The server hands you a basket of smaller rolls of Injera for you to scoop up your piles. For our meal, we ordered one of the Abyssinia specials, along with two glasses of their Ethiopian Honey Wine (called Tej).
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