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Last night we made chicken doro w'at again.  A different recipe this time, which was much better.  I'll post it soon.  Also we slowly sauteed collard greens, that were the best I've ever had.  I thinned the injera batter with club soda, with better results.  The flavor and texture was better, but I couldn't keep it from sticking to the pan.  Tonight, I sauted beef and vegetables with the leftover sauce from last night's chicken, add berbere paste and let it stew for a couple of hours.  I kind of feel like I cheated.