Day 3 and thanks

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The coastal town of Essaouira. Famous for kite and wind surfing. One of my favorite stops on the trip with rich history, stunning beaches, vivid culture and friendly camels.

I’m thankful for the experience of a new culture. For the reminder to maintain simplicity in order for life to be most fully lived.

I’m thankful for preserved lemons. Floral and tart, fragrant and salty. For a new flavor being welcomed into many of my current cooking adventures.

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top: the remnants of chicken tagine with french fries

middle and bottom: moroccan mint tea served multiple times throughout the day

I’m thankful for a family that lets me go explore then welcomes me home with love and excitement.

I’m thankful to be home.

I’m thankful for color. Currently, I’m most thankful for this blue.

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rooftop pool at L’Heure Bleue

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I’m thankful for a camera and its ability to capture a glimpse of the beauty I experienced.

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a master woodworker placing indigenous wood into this intricately designed table top

I’m thankful for rest. For renewed inspiration, creativity and the hope of what’s to come.

I’m thankful for the ride from a camel and the chance to view his lashes from on top.

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I’m thankful for our differences and how a better understanding of them makes us all better people.

I’m thankful for the opportunity to share with all of you. Your presence here is a joy that my meager words always fail to express. Thank you for being a part of this place.

Happy Thanksgiving.

*I was graciously sent to Morocco by the Moroccan tourism board. All photos and words are my own.

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Dating My Husband: How To

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An in home date is not equal to that of one usually including fancy shoes (or shoes at all) and red lipstick. There is something about leaving the house and all the responsibilities tied to it that frees you up to talk about the things in life that extend a bit deeper than normal dinner time conversation when three children under the age of 5 are present.

What an in home date is good for is providing opportunities for connection (and great food) when leaving the house isn’t an option. It allows for more dates without making a huge dent in the family budget and if you have children it’s great for them to see you making an effort to continue to build the relationship with your spouse.

Gabe and I have several in home dates under our belts and there are a few things I’ve learned that help distinguish a date evening from one in which flying food and fart jokes are present (not welcomed, but they’re there).

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First of all I like to start the meal off with a cocktail. An ordinary dinner in our house does not begin this way instantly reminding us that this meal is different. Also, I find that cooking becomes more of a gift and less of an obligation when a cocktail is in hand. The lingering voices of children fighting sleep seem somehow muted when sipping on a fine beverage.

Our date night food is different. Most days my meal planning begins around 4:45 when my kids are ready for dinner at 5:00. Our everyday food is simple, quick, healthful, and easy. When date nights are approaching you’ll find me amid a pile of cookbooks eagerly anticipating a dish, ingredient or flavor that will suddenly inspire our meal. Creating the menu is the first step in distinguishing this evening apart from others. I choose dishes that comfort while still giving us the sense that this is special. The meal is usually three courses (four if you include the cocktail as a substantial course).

With the menu planned and cocktail in hand I begin to cook. I’m not rushed or dealing with crying children tugging at my apron strings. I enjoy the process. My husband sits nearby ready to help but also keeps his distance knowing that I tend to be a bit controlling in the kitchen and often prefer to do it alone. He appreciates his drink and watching his wife in her element. I toast the spices, stir the sauce, and plate the salad pulling him into the process by tasting the flavors that excite me almost to tears.

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Applejack Spritzer // Pear and Walnut Salad // Pork Tenderloin with Gorgonzola Polenta

Applejack Spritzer adapted from Gourmet 1985 Makes 1 This is a simple cocktail, light and faintly fizzy. Perfect for when you want something with cool weather flavors while still being pleasantly refreshing. 2 shots apple juice 1 shot applejack 1 tbl lemon juice splash soda water ice In an highball mix the juice, apple jack and lemon juice. Add ice then soda water to top. Garnish with a slice of lemon if you wish. Pear with Fennel, Walnuts, Parmesan and Balsamic adapted from The Zuni Cafe Cookbook Serves 2 With little more information than the name of this recipe you can make this salad. What’s magical is in the unique combination of flavors. It seems as if there might be too much happening on one plate but I assure you that each ingredient needs the other in order to make this salad sing. 1 bosc pear 1/2 fennel bulb Parmesan aged balsamic toasted walnuts Using a mandolin or a very sharp knife slice the pear and fennel very thin. Arrange on two plates then finish with shaved Parmesan, a drizzle of balsamic and a few toasted walnut halves.   Pork Tenderloin with Fennel adapted from Molly Stevens’,All About Roasting Serves 3-4 1 lb pork tenderloin 2 tsp fennel seeds, toasted 3 tsp fresh thyme, chopped 1 tsp salt ¼ tsp black pepper 2 Tbl olive oil 2 fennel bulbs, thinly sliced 2 garlic cloves, minced ½ cup white wine 2 Tbl fennel fronds, chopped 1 Tbl butter, room temperature Combine the fennel, thyme, salt and pepper in a small bowl. Pat the pork dry then rub on seasoning mixture. This can be done 4-24 hours in advance if covered and refrigerated. Remove the pork 30 minutes prior to roasting to allow it to come to room temperature. Pre-heat the oven to 350*F. In a large oven-proof pan or skillet, heat the oil and the pan until very hot. Carefully add the pork making sure you hear plenty of sizzle as it hits the hot pan. Do not touch for two minutes so that a nice deep crust forms. Sear all sides of the tenderloin, a total of 6-8 minutes. Transfer the pork to a plate. On medium heat, add the fennel to the pan. Season with salt and pepper and saute until brown in spots, about 5 minutes. Add the garlic and saute briefly. It will appear dry. Add the wine then cover and lower the heat to medium-low. Simmer until the fennel is crisp-tender, about 12 minutes. Remove the pan from the heat and add the pork back to the pan. Smear the butter over the tenderloin then return to the oven to roast until the internal temperature in the thickest part is 140-145*F, about 18 minutes. Allow the meat to rest for 5-8 minutes then slice ½ to 1 inch thick slices. Taste the fennel for seasoning.  Serve the pork over the Gorgonzola polenta then top with roasted fennel and fresh fennel fronds. Drizzle with any remaining juices. Gorganzola Polenta method adapted from The Zuni Cafe Cookbook Serves 4, generously Judy Rogers, the author of The Zuni Cafe Cookbook, writes with such authority that I can’t help but want to do everything just as she says. And her implicit instructions on cooking polenta was no exception. The resulting dish came out perfectly creamy and with no whisper of a lump. Judy recommends letting the polenta rest in a bain marie for 30 minutes prior to eating. I would have done that but when it comes to dirtying more dishes - that’s where I draw the line. I let mine rest for 15-20 minutes and I couldn’t have been happier with the results. As for the Gorgonzola - just do it. Tomorrow can be a healthy eating day. 5 cups water 1 cup polenta ½ tsp salt 2 tbl butter 4 oz gorgonzola Bring the water to a simmer in a medium saucepan. Whisk in the polenta then continue to stir until the water returns to a simmer. Reduce the heat until the polenta only bubbles occasionally. Cook uncovered for about 1 hour, stirring as needed. The polenta will be thick but still fluid, if too thick add a bit of water. Add salt, butter, and Gorgonzola. Remove from the heat, cover and let rest at least 15 minutes. Roasted Grapes adapted from Molly Stevens’ All About Roasting It’s as if the grapes magically create their own jam when you roast them. I recommend serving these over caramel ice cream or vanilla with caramel sauce. If you manage to save a few for breakfast I’m sure your oatmeal would thank you. 1 lb red, seedless grapes 1 ½ Tbl olive oil 3 sprigs fresh rosemary On a parchment lined sheet tray add the grapes and rosemary. Drizzle the oil on and stir to coat.Roast in a 300*F oven for 1-2 hours depending on desired roastedness.

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