Blue Nile cuisine

Mr. Incredible and I are crazy about food. And before you jump to the conclusion that we must be 400-pound couch potatoes who don't even stop chewing long enough to breathe, let me explain.

We both grew up eating healthy but somewhat boring food. Yes, there were the occasional interesting meals out with the family. But in general, eating was not for enjoyment. Rather, it was simply a way to fuel up. And the cheaper and faster, the better.

But over the past few years, we've made it our mission to taste and cook as many dishes as possible, and cooking has become our favorite pastime. We pump up the music, turn on the kitchen fan (hey, I said we were good cooks, not cooks who never burn anything), and we embark on a culinary journey that sends us bumping into each other in our small kitchen, taste-testing like mad, and breathing in the spicy aromas of the food we're about to eat.

But when we can't cook, and anytime we're traveling, we're on a mission to taste something we've never had before. So when we were in Pittsburgh last weekend, we tried Ethiopian food for the first time at this great little restaurant in East Liberty.

And wow! Between the injera (thin pancake-like fermented flatbread made from a unique African grain called teff) and the spicy dishes we dipped it in, we were in food heaven. As soon as I can find a local store that stocks ingredients like teff flour, we'll be cooking Ethiopian, you can bet on that. I found a great site that has basic information and recipes on Ethiopian food, as well as an extensive listing of Ethiopian restaurants. I'm eating it up.

And I know you're still waiting for photos of Pittsburgh--sorry about that; they are coming! Perhaps tomorrow . . . if not, then I should at least get them up on Saturday.