Isn’t Everyday Thanksgiving Day?

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The Canadian Thanksgiving was this last weekend so I thought I would share a Turkey. I didn’t cook one this year, and since I took this Photo in September at the Animal Refuge Centre I couldn’t  be so sure if he didn’t cooked, but then he’s in a Refuge-so probably not. Since my son and his wife were having turkey with his wife’s family on Sunday and then coming home here for dinner on Monday I cooked a Prime Rib roast and Yorkshire pudding instead, which we gobbled up with glee.

 

Breaking Ground

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My garden space in its post winter state.

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The new starts waiting to take their place for the season !

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After a hard days work the space is ready to plant. My leeks that were divided and put into a row are a little beleaguered but they’ll come around~

Hot and Sour Soup

Coconut Hot and Sour Soup
Coconut Hot and Sour Soup

In the grip of a beastly chest cold for the last 2 weeks I knew I was on the mend when I was able to turn out something worthy from my kitchen, this was a perfect remedy !

Tajine

Thought I’d share the gift given to me from my daughter, in which I promptly made a Moroccan Lamb stew. Full of spices, with some apricots, almonds, currants, and dates and the previously dry rubbed marinated meat then braised for nearly 3 hours in a low oven till ultimately tender.

It’s the combination of these aromatics, these spices that are so satisfying and rich that seem to leave our cuisine on this continent somewhat limp and lackluster. This stew -if I may proclaim-was so luscious! Served over couscous, quinoa, or rice was a complete and satisfying foil against the cold winter snap we were having at the time.

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For those who may never have heard of a Tajine or Tagine it is essentially an earthenware Slow Cooker or Dutch Oven originating from North Africa. The shape is what sets it apart. The bottom is somewhat more shallow in comparison to the  conventional cookers listed and the lid or top is conical. This allows the flavorful condensation to accumulate up and drizzle back down into the food.

 

 

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And is traditionally cooked over a coal brazier. That must smell amazing on the street!

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