"...We don't need no thought control. No dark sarcasm in the classroom..." Yes, school began on Wednesday. But, first, a message from our sponsors...
Eat brown eggs.
Eat yogurt.
But not Greek yogurt :(
Got milk?
Fresh and cold?
Nope. #$%&!
I could go on an on about the tragi-comedy that is grocery shopping in Morocco. I'll just furnish some of my personal highlights. I eat lots of eggs, so I've simply resigned myself to the fact that they will be medium, brown ones. I don't know if it's in my head, but the taste doesn't thrill me. The yogurt section section is huge, but most of it (and I've tried everyone) is mediocre. Don't know why. Have you ever had milk that comes in a package at room temperature with a shelf life of 6-9 months? It is UHT milk, the UHT stands for ultra high temperature processing, used often in regions where cold shipping is prohibitively expensive. I would kill for a glass of ice cold milk, without the odd taste from UHT treatment. It can be had, but not cheaply or easily. The pre-sliced, mass-produced bread is terrible. But the real deal is s-o-o-o good. The few offerings in the teeny spaghetti sauce section are beyond atrocious, and a little pricey to boot.
Reminds me, it's couscous Friday! WHEE! If couscous weren't the national food (to go with yummy mint tea, the national drink), it would be tajine (tah-szheen), a delectible slow-cooked stew brasied at low temperatures named for the distinctive cone-shaped-with-a-knob-at-the-top pot in which it's cooked. Moroccan tajine is usually made with chicken or cheaper cuts of lamb with any combination of nuts/fruits/vegetables/spices you can think of that may be in this region. Producer, throw up a graphic on the screen!
Coming down the homestretch...running neck-and-neck with tajine is pastilla. (Short version of recipe) It usually is served at special occasions and is basically a meat pie, traditionally made with squab (young pigeon) but most often made today with chicken. The meat is slow-cooked and shredded and combined with a filling similar to custard. The thin, crisp and flaky crust has bits of almonds plus cinnamon and sugar.
How about this? I ate snails today! I was walking down this one road toward the grocery at the mall. I've been wondering what all these vendors lined up have been cooking. I put on my big boy pants and plucked the little sucker out of his shell with a toothpick and downed it. It was in a real spicy, tasty broth. Not bad at all!
Not much excitement yet at school these last three days. Perhaps I'll have something next week...
"All in all it's just another brick in the wall."
Eat brown eggs.
Eat yogurt.
But not Greek yogurt :(
Got milk?
Fresh and cold?
Nope. #$%&!
I could go on an on about the tragi-comedy that is grocery shopping in Morocco. I'll just furnish some of my personal highlights. I eat lots of eggs, so I've simply resigned myself to the fact that they will be medium, brown ones. I don't know if it's in my head, but the taste doesn't thrill me. The yogurt section section is huge, but most of it (and I've tried everyone) is mediocre. Don't know why. Have you ever had milk that comes in a package at room temperature with a shelf life of 6-9 months? It is UHT milk, the UHT stands for ultra high temperature processing, used often in regions where cold shipping is prohibitively expensive. I would kill for a glass of ice cold milk, without the odd taste from UHT treatment. It can be had, but not cheaply or easily. The pre-sliced, mass-produced bread is terrible. But the real deal is s-o-o-o good. The few offerings in the teeny spaghetti sauce section are beyond atrocious, and a little pricey to boot.
Reminds me, it's couscous Friday! WHEE! If couscous weren't the national food (to go with yummy mint tea, the national drink), it would be tajine (tah-szheen), a delectible slow-cooked stew brasied at low temperatures named for the distinctive cone-shaped-with-a-knob-at-the-top pot in which it's cooked. Moroccan tajine is usually made with chicken or cheaper cuts of lamb with any combination of nuts/fruits/vegetables/spices you can think of that may be in this region. Producer, throw up a graphic on the screen!
Coming down the homestretch...running neck-and-neck with tajine is pastilla. (Short version of recipe) It usually is served at special occasions and is basically a meat pie, traditionally made with squab (young pigeon) but most often made today with chicken. The meat is slow-cooked and shredded and combined with a filling similar to custard. The thin, crisp and flaky crust has bits of almonds plus cinnamon and sugar.
How about this? I ate snails today! I was walking down this one road toward the grocery at the mall. I've been wondering what all these vendors lined up have been cooking. I put on my big boy pants and plucked the little sucker out of his shell with a toothpick and downed it. It was in a real spicy, tasty broth. Not bad at all!
Not much excitement yet at school these last three days. Perhaps I'll have something next week...
"All in all it's just another brick in the wall."
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