I’ll be honest, today was kind of exhausting. There was a staff meeting this morning at our second shop, and I was chosen to miss out and run the other shop by myself for a few hours while it was taking place. Surprisingly, I didn’t set the place on fire, didn’t run out of anything and only broke two coffee mugs (oooops!). And I made bank in tips. All in all, it was great, but I will be happy not to have to do it again for quite some time. In other news, it’s been kind of a gloomy day. It’s comfortable enough that a light sweater is sufficient outdoor attire, but the sun has been hiding behind the clouds for most of the day. My boyfriend had been putting off making this recipe for a few days because it requires multiple steps and ingredients, but frankly, it was just the sort of comforting meal I was looking forward to having tonight. That meal was Ethiopian Lentils + Split Peas with Green Peas + Potatoes. You can find the recipe over at Vegan Dad, one of my favorite online blogs from my days as a vegan. The boyfriend wasn’t a fan, but I thought it was delicious. The only substitution made was a combination of green split peas and brown lentils in place of the yellow split peas. The berbere seasoning used was homemade previously from a different source, and all of the fresh vegetables used were from either the farmer’s market or local co-op. I would definitely recommend making this dish.