Chicken tagine with preserved lemons and olives prepared at a cooking class at the Atlas Kasbah near Agadir. It always seems to catch me by surprise. Before I realize it we have managed to find ourselves in the midst of the holiday season with tasks of getting a Christmas tree, wrapping presents and baking cookies… Read more »
My preference is for pie in the morning. A deep dish loaded with seasonal fruit lightly sweetened with sugar wrapped in a buttery crust – a perfectly balanced meal I’d say. I often wake up with the first thought of the morning leaning towards pastries. At home scones are practically a sixth member of the… Read more »
