Moroccan cuisine Tag

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Recipe: Preserved Lemons
Making preserved lemons - TheMessyBaker.com It's time to strike another item off my Culinary Bucket List. In an uncharacteristic display of patience, I tackled preserved lemons. They require endurance, not because they are hard to make, but because they take 4 weeks to cure. In the meantime, to scratch my immediate-gratification itch, I started a Tumblr — a place to stuff all those little items I can't clutter up the blog with. It'll be a home for stray thoughts, non-food shots (which don't necessarily translate to cats), and food shots that aren't good enough for Foodgawker but tell a story I want to share. I'm still figuring it out, but if you care to pop by I have added a link to the far right of the menu bar. Go on. Click it. I dare you. Anyway, I started researching preserved lemons
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Recipe: Spiced Grilled Chicken
You've all heard the expression "Dollars to doughnuts." But in my world the expression should be, "Doughnuts to Morocco." Those versed in Moroccan cuisine might assume the connection comes from sfenj, the popular Moroccan street food that closely resembles the North American doughnut. You'd get a Brownie point for your knowledge, but you'd be wrong. That logic is far too straight-forward. When Joanne and I made the hand-forged sour cream old-fashioned doughnuts, the conversation started with how much we missed cooking together and quickly bounced about like doughnuts frying in hot oil. We careened through brownie baking in our shoebox of a kitchen, rolled past knitting expeditions and landed hard on travel memories. By the time the doughnuts were being packed up, we had made a pact to celebrate our 50th birthdays with the two of us taking a trip together. Like we had to Banff, Montreal, Cape Cod, England, Lisbon and New Zealand. Sometime in 2013, we will take a trip together. Some place we've never been. Somewhere bright and lively and exotic, filled with smells and sights unlike those on Southern Ontario. Somewhere our husbands have no interest in going. Morocco is high on the list. And I've been dreaming of tagines and sweet North African spicing ever since.

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