
Monday, August 30, 2010
My Lovely Lumix

Thursday, August 5, 2010
Magical Marrakech

It's getting hot in here!
Ok in a Toronto heat wave (30+) , its hot, its sticky and we all complain... HOWEVER if I had known in Morocco that temperatures reached 50+ on a REGULAR basis I may have reconsidered my travel location (ok maybe not). But this heat is like no other I have ever experienced (and did I mention there is no AC). The best way for me show you what it felt like would be to turn the oven on to 400 degrees, make you stick your head in it, and then put a blow-dryer to the back of your neck… sweating yet? Join the club!
Tuesday, August 3, 2010
oh la la Oranges
Perhaps one of the most common sites on any street corner, back alley, or souk stairwell is a fresh orange juice stand. This native fruit is freshly squeezed all over the country and for pennies a glass, one can drink fresh OJ morning, noon and night… beat that Tropicana!
My one area of caution…. The freshly squeezed juice is served in a glass cup so you have to drink it on the spot … sorry no take out, so come thirsty and ready to gulp!
ok ok okay i am back
Saturday, July 31, 2010
Ohhhh Essaouira
Todra Gorge
Wednesday, July 28, 2010
Would you like some tea with your mint?
Typical Preparations (courtesy of Wikipedia)
· In a teapot, combine two teaspoons of tea-leaf with half a litre of boiling water. Allow it to steep for at least fifteen minutes.
· Without stirring, filter the mixture into a different stainless steel pot, so that the tea leaves and coarse powder are removed.
· Add sugar (about one teaspoon per decilitre).
· Bring to boil over a medium heat. This important step in the preparation process allows the sugar to undergo hydrolysis, giving the tea its distinctive taste.
· If desired, add fresh mint leaves to the teapot or directly to the cup. Remember to remove the mint within two minutes, as it can give some people acid reflux.
· Moroccan tea is poured from a silver teapot at distance into a small glass cup. The lengthy pouring should produce a slight foam on the tea.
Traditionally the tea is served three times, and the amount of time the tea has been steeping gives each of the three glasses of tea a unique flavor, described in this famous proverb:
Le premier verre est aussi amer que la vie,le deuxième est aussi fort que l'amour,le troisième est aussi doux que la mort. The first glass is as bitter as life,the second glass is as strong as love,the third glass is as gentle as death.
Hiking All Sorts of Hills
The Sweet and Sweaty Sahara
Friday, July 23, 2010
Tanneries in Fes
Other than camel burgers, Fes is known for it's leather goods which are dyed in their local tanneries. Every morning HUGE vats of dye are filled and the fresh hides are dipped, dropped and drenched in the different pools of color. Red from poppies, Yellow from saffron, Blue from indigo and green from mint. The vats are lined up and together, the rainbow of colors yields the beautifully tinted leather goods we see today. Super stunning to visit my only word of caution is the odor from the fresh hides if awfully smelly. Bring a little fresh mint to sniff and your visit will be as sweet as can be!Wednesday, July 21, 2010
Camel Burgers at Cafe Clock

After a hot day getting lost in the alleyways of the Fes medina there is nothing more refreshing than a milkshake (date that is) and a camel burger... yes you heard me right camel. This delicious Moroccan delicacy is done just right at Cafe Clock ( a cute little restaurant just off the main gates of the medina that does American food with a Moroccan spin ). It was juicy, loaded with flavor, cooked to perfection and was the most scrumptious ending to a very very hot day. With fresh cut french fries, a yummy little salad and homemade ketchup to bout this burger was such a treat and a terrific way to end the day.
A lil’ Chefchaouen hospitality
Deep in the heart of the Medina, wound around corners and between the beautiful blue washed walls, we met a man by the name of Mohsine Ngadi. His brilliant paintings lined one of the alleyways and we couldn’t help but stop to stare. Looking turned to talking and talking turned into a dinner invitation. Not just eating but an opportunity to cook with him and his shop keepers a traditional Moroccan Goat (the most common in Chefchaouen) tagine. Agreeing to rendezvous back at the studio at 8pm we parted ways and eagerly awaited our little lesson in Moroccan cuisine.
Needing to cook for at least 2 hours we chopped, sliced and diced as fast as we could as our bellies were rumbling. While we waited we laughed, exchanged stories and enjoyed a cold glass of cola. The room grew increasingly fragrant and before we knew it we were ready to eat. Served family style and sans utensils, we all dug in with fresh bread from the market. The meat was succulent and tender and the vegetables sopped up all the scrumptious flavors of the sauce. With our minds filled from story telling and our bellies filled of tagine, we served desert (which we brought as a gift) and acknowledged in silence how lucky we were to have relished in this experience.
Goat Tagine
2 lb……...goat cut into chunks
10 ………carrots pealed and cut
5………...potatoes pealed and cut into quarters
3………...onions pealed and cut half and then quartered
2………...tomatoes halved then quartered
½ cup …..olives
2 cups ….water
Bunch of Parsley
Paprika, Ginger about 3 tbs
Salt & Pepper to Taste
Pinch of Saffron
Fresh Bread
In a large pot layer 1) onions 2) goat meat 3) parsley 4) spices & few shakes of salt and pepper
Pour a cup of water into the pot from the side ( not over the spices)
Let simmer for an hour, turning to keep tagine from burning, add the rest of the water gradually over time
After one hour, add the olives, potatoes, tomatoes and carrots, tomatoes should simmer and dissolve into the sauce
Continue to simmer and stir occasionally for another ½ hour or so (aka full hour) , add salt and pepper to taste
Serve family style with fresh bread …. Delish!
Saturday, July 17, 2010
Rabat - Le Tour Hassan
Thursday, July 15, 2010
Solarium (or a little piece of heaven)
Grottes d' Hercule
Wednesday, July 14, 2010
Le salon bleu dar nour
Tuesday, July 13, 2010
taking a break from reality
Morocco... a land where snakes are charmed, mint tea rules all and Aladdin lives. For the next three weeks i will travel from Casablanca to Marrakesh and everywhere in between... Very excited for my adventure and to share all my Morocco loves.. xo
Wednesday, June 30, 2010
Heart Throb

So i know that blues and green polishes are "so hot right now" but i have to admit, i am not sure how quickly i will be jumping onto that bandwagon... especially with my new discovery of the PERFECT PINK POLISH... yes you heard me... its PERFECT
And so for now my seach has ended and the sweet, subtle and oh so stylish, Heart Throb has taken a permanent spot in my polish repertoire.
picture curtosy of beautysak.com
Friday, June 25, 2010
crescent shaped scrumptiousness

pearls of wisdom

Aside from being my birthstone pearls are a beautiful gem, organically produced within the soft tissue of a living shelled mollusk. Gradually, over time and with patience, what starts off as a small grain of sand begin to grow and blossom within the confines of their shell into the marvelous gems we see today