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7 thoughts on “Eat, Cook, Link, and Be Merry!!

  1. Alicia

    Hi, Kitty! You came in on my RSS feed and I was so happy 🙂

    Thanks for the reminder that it’s fig season. We used to have a fig tree at my childhood home, so I know what tree-ripened, sun-warmed, lucious figs are – heaven.

    Maybe the farmer’s market will have some.

    Stay cool in this hot weather 🙂

  2. susan g

    I am excited to find you online! I have “The Scent of Orange Blossoms” which is a delight to read and a pleasure to cook from. I look forward to enjoying more books and the entire website too.

  3. Kitty Post author

    Hi Susan:

    Speaking of figs and the Scent of Orange Blossoms–in the book, you will find a recipe for Cornish Games Hens with Fresh Figs in Honey Sauce–a lovely summer tagine!

    Thanks for joining the discussion,


  4. Tony

    Marhaba Kitty, my name is Tony and I just discovered your blog today. I absolutely love making Moroccan food and actually have lemons preserving now that should be ready to use in a couple of weeks. I wrote about them on my blog: http://www.antoniotahhan.com/2008/08/13/dont-make-lemonade/
    Your books all sound amazing! I’ve added your blog to my RSS feed – I can’t wait to read more about what you cook up : )
    ps. the fig jam sounds SPECTACULAR!
    pss. you know what other fruit I also like to turn into jam? I had it on my trip to Syria this past winter, it’s called
    مربة الكباد
    I don’t know the name of that fruit in English (I’m not even sure it exists). It’s sort of a cross between an orange, a grapefruit and a lemon. have you had it?

  5. Kitty Post author

    Ahlan wa sahlan, Tony:

    I am afraid I am not as fluent as you are in Arabic–though I do speak enough darija–Moroccan dialect–to get me around the kitchen and in and out of the souk! I can’t think of the citrus you are talking about–but I will find out for you. Some Middle Eastern fruits are unknown in North Africa.

    I made more fig jam today. It looks just like the preserves I have when I am in Morocco. A touch of grated lime rind really does the trick! Next, I may make candied eggplant, if I can find small enough specimens. Do you eat that in Syria?

    Keep on cooking!


  6. juliamckinney

    Hey, this is my first post here and everything looks and sounds great! I am working on losing some weight (having bad cholesterol at 28 sucks) and the Mediterranean diet is awesome. All the food tastes wonderful! I am excited to stumble onto this site (found it through the Eating Well magazine)

  7. Kitty Post author

    Hi Julia:

    Thanks for your comment. You are right. Mediterranean cuisine is especially good for anyone on a diet since it focuses on fresh fruits and vegetables, and incorporates a number of grains and legumes—all ingredients that help lower cholesterol.

    I hope you took the time to browse around my site. You might like to try some of the recipes.

    Moroccan dishes are renowned for their unusual blends of fresh herbs and spices. They are unlike any other cuisine in the Mediterranean. My recipes in Spice Scented Morocco, the article in the October 2008 issue of Eating Well magazine should be right up your alley. The okra and chickpea tagine and the Moroccan chorba vegetable soup explode with flavor and are easy to make. Try them! I would love to get your feedback if you do.

    Good luck in lowering your cholesterol. Keep checking in!


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