A little late, but we moved from Marrakech to South of France this past Thursday and we’re just settling in into our french home; so no much time for social. I´m writing these lines thanks to our kind neighbor who’s sharing his wi-fi connection with us until we have our own. Thankful for nice voisins. :)
Just days before my departure to Israel, I received a lovely invitation to attend a lunch as a guest and discover the Winter Menu of La Table restaurant located at the stunning Royal Mansour . Before our chic déjeuner, we wandered through its inner courtyards and gardens which in a very medina-like spirit hide the hotel 53 jaw-dropping private Riads and its dramatically ravishing Spa.
All Riads are fully customed with living rooms, dining space, kitchen (with butler and in-room service, bien sûr), bedrooms with classy dressings and salle-de-bains, plus private solarium-terrace and plunge pool on the rooftop. Each secret gardens is decorated in a unique ambiance, having as the center, the fascinating opulence of Moroccan design.
We’re approaching Lent and with it many families that follow this religious tradition have to adapt their daily eating lifestyles to a Meatless meals starting with Clean Monday or Ash Wednesday (depending on the Christian beliefs), continuing every Friday until Easter. Regardless if you are a religious person or not, the idea of cutting down your meat ingestion sounds like a good, healthy one; so I thought to share some non-meaty meals ideas to help you prepare ahead your Cuaresma (Lent) menus, or just for when you are done with heavy meals and need something kinder to your belly.
What a beginning of the year we had, right? Not the brightest, smoothest one :(. On nicer news, personally speaking, this first month of 2015 has started quite active with lots of work, travels and projects that are inspiring me and making want for more of this twenty fifteen.
Let’s make a review of the positive things we discovered these past days.
Learning how to cook a foreign cuisine is always exciting. Learning how to cook that cuisine from a local, is a unique lifetime experience. Imagine then, the pleasure and honor we had when we found out that our instructor has been making, mixing and shaping Moroccan pastries (by hand) for about thirty years. Malika is from a Berber village and at Amal Association-Restaurant-Solidaire, where she works now, she is sort of da female boss in the Moroccan kitchen (they also have a male chef with a formal training). For the past three or four Saturdays, she has been teaching Amanda, Kate and myself the secrets of this refined delicious edible art.
It ain’t easy.