Have you ever noticed how breaking up summers makes them go by faster? A little time here, a little time there, WOOHOO I’M UNEMPLOYED, let’s go ride bikes, holy shit this room needs a rug. That’s sort of my summer. For the next two weeks, though, I’m holed up in Seattle: beautiful weather, big library, not much to do, Moroccan cookbook. I’m SET. Two weeks to keep myself busy: LET’S COOK MOROCCAN FOOD (and feed it to Caroline)!
Today was Day 1 of Let’s Cook Moroccan Food and Feed it to Caroline, and it was a bit of a flop. I came decently close to making beghrir/galettes/those spongy-bread crumpet-like things that you drizzle with melted honey and butter and it’s the SHIT–but I (dumbly) decided “screw it, I’ll try it with whole wheat flour instead of white flour because I’m too lazy to run to the grocery store!” and, well, the consistency wasn’t at ALL what it’s supposed to be. Caroline would never have known, because they were still pretty good (I mean, what could be bad about a fried pancake drizzled in butter and honey?!), but I’m going to try again soon and use the right flour.
So, uh, I’m not a good Moroccan cook. What kind of blog IS this, anyway?! OH WAIT! I did successfully make BOMB Moroccan mint tea, as close to my family’s as possible. Got some loose leaf green tea, some fresh mint (I want a mint plant. I want potted mint. It grows like a weed in my mom’s garden), and a buttload of sugar, and POOF. AHAHAHA. It was this instant portal back to the whitewashed house behind the high blue walls, where we sipped endless cups of tea and traded stories about our lives.
I’m going to try to find some rose water to put in it too, my fam did that.
ANYWAY, that’s my plan, update this blog with tales and pictures of MOROCCAN DINING! Operation Cook Moroccan Food and Feed it to Caroline is a go.
HaHA! And you thought this blog would WIND DOWN once I got home! MUAHAHAHAHAHAAAAA!!!!
Peace out, scouts.