Bahija Lafredi putting the crowning touch on her couscous

Baijah was particularly happy that day. Her couscous was a masterpiece. She had help from a few students, Paul and Karen, yet she couldn't keep her hands off of it.

Ask me for the recipe and I will gladly give it to you. It changes with the Moroccan mistral.

'Khobz' in the traditional Tachelhit clay ovens

For the Love of Tagines

There were a torrent of tasty tagines this last November, everyone choosing a different approach.
Some were savory, some were sweet. Some were sweet and savory. We cooked them individually over the mejmar, full of brightly burning wood coal. They sizzled with slow-fire cooking until they were stewy and delicious.

Morocco~ Sidi kaouki, 15k south of Essaouira

Sidi Kaouki splendor! I have never seen stars like that~ all stars seemingly as bright as the constellations and planets themselves~as the ocean roared all through the night. Then they slipped away behind the veil of dawn's early light. Magical display. later that morning, we rode camels on the beach and ate a Berber omelette.

How to Dress a Salad, by Raffaella Antoniazzi

November 1 st, 2009.
It was an introspective retreat in Terzano, 10 minutes from Florence in the nearby hills.
After a long walk and talk about food and our relationship to it, Raffaella brought out one of her favorite cookbooks and read this charming recipe. She, Laine and I, had just picked tender cavolo nero from the garden, along with other hearty greens for a bitter autumn salad.

The full moon rose in Taurus, and she waxed poetically about her love for dressing things.
Antique quilts dress her bed. Fine linens dress her windows and cashmere throws dress the
feather down divan. It comes from years of experience as a Hotelier, working with the Ferragamo family's prestigious Hotel line.

Her favorite thing to dress, even more than herself? Salad. She adores salad.