Moroccan Cuisine

This past summer we discovered our new "favorite" cuisine: Moroccan. The incredible amount of spices used
offers something for each and every taste bud you may have. Thinking that Indian had the most complex
flavors, we were surprised and delighted to find out that Moroccan is equally as complex, if not more so,
and also offers a wide variety of differing dishes and tastes. We still have yet to try out any deserts, which
seem to be easy enough to prepare. The Tagine and Majmar, used outdoors, in this particular style, offers
a unique method of cooking, and especially unique if you enjoy cooking in front of your guests! It's impossible
to describe the mingling of flavors that a Tagine offers, as well as the tenderness of the food, and it also offers
a very desirable method of displaying the food you cooked. Some of the ingredients are somewhat difficult
to come by, and most are easy enough to create yourself. Preserved lemons, and Harissa (a Moroccan spice
blend) can both be created in your own kitchen, as well as purchased via the internet at:
http://www.zamourispices.com/tagines.html?gclid=CJSwlbP_8JECFSGWGgodnR7MwA, are essential ingredients
to this unique cuisine. Try some and let us know what you think.

Ice Storm!

On February 1st, 2008, we had one of the largest ice-storms in memory here in the High Country.
There was probably around 1" to 1.5" of ice on everything. The bamboo made a remarkable recovery
after the storm, with only very few stems broken. During the storm it was incredible to hear limbs
and entire trees breaking and popping with the weight of the ice. Fortunately, this type of storm is
relatively rare here. We're definitely looking forward to spring after this!