Author Archives: Kitty

About Kitty

I am a food and travel writer and cookbook author. My main passions are the cuisine of Morocco, the country where I was born, and cooking with the seasonal bounty of California's farms.

The Kasbah Chronicles: October 2021 C’est l’Halloween!

The Kasbah Chronicles
Les Chroniques de la Kasbah
In English and en français
Now it its 13th year
C’est la 13ième année!

The French have adopted our custom. C’est vraiment too much!
Even in my mother’s hometown of Châlons-en-Champagne


My literary trip to New England
Notes on my upcoming cookbook
Recipe: a repeat for Thanksgiving
My Algerian great-grandmother’s cassolita
Links of interest
Idiotismes Gastronomiques: brush up on your French idioms
A new farm stand: From the exclusive Golden Door Spa
Moroccan items for sale

It has been a month since I returned from a literary tour to New England to view the leaves turning in Massachusets, Maine, Vermont, and New Hampshire. As usual, my friend and colleague Susan McBeth, founder of Adventures by the Book ( had pulled out all the stops. Our 9-day tour flew by, with a private tour of  Beacon Hill homes in Boston, a magical evening inside the city’s legendary Athenaeum library,

visit with local authors, and visit to the homes of major American literary figures such as the home Little Women and Louisa May Alcott, chez Longfellow in Portland, ME, Thoreau’s farmhouse digs, and Robert Frost’s enchanted forest and tree-lined Poetry Trail.


A thrill for me was to “visit” my book, Edible Flowers: A Kitchen Companion, on display in the gift shop of at the quirky and awe-inspiring Isabella Stewart Museum in Boston. I love finding my books in such famous “homes.”

Boston has discovered fish tacos (so has Paris, by the way…but that is another story.)

One of my quests? To eat as many lobster rolls as possible. I am happy to report I overdosed.

We did see the leaves turn, we walked under a covered bridge, and we ate more  lobster rolls. Oh yes! We even went on a lobster fishing expedition near Kennebunkport, ME. Good news: the lobster catch this year is excellent. Lobsters have returned to the waters of New England.

One of the most unusual items I discovered along the way is this Moroccan Rose and Grapefruit flavored vodka—in the wilds of Vermont. Really? Tasted like pure vodka to me! In Jeffersonville VT
Smugglers’ Notch Distillery® is a father/son partnership in Jeffersonville, Vermont. The distillery was founded in 2006 at the foot of the famed Smugglers’ Notch, site of many a clandestine bootlegger’s run through this rugged Vermont mountain pass.

Recipe: Cassolita

(I will spare you a repeat of comedian Art Buchwald’s column on Le Jour de Merci Donnant (where he explains Thanksgiving to the French, but I still think it’s hilarious!) And cassolita is the perfect side dish for turkey

Kitty’s Cassolita
Moroccan Squash with Caramelized Onions
(serves 4)

1 lb Mediterranean pumpkin or butternut squash
2 large onions, thinly sliced
1/4 C vegetable oil
2 tsp ground cinnamon
2 T sugar
Salt and pepper to taste
1/2 C raisins, plumped in warm water and drained
1/4 C slivered almonds, toasted

Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel and cut into serving pieces and place in baking dish.

Cook the onions in the oil, with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, sprinkle with the almonds, cover with foil, and return to the oven to heat for 20 minutes.
PS: This can be made a day ahead.

Closer to home:

Where have the avocados gone? Quelle tristesse, où sont passés les avocats (fruits, pas les hommes?)
Not avocados as well! What’s left to eat in this diet crazy world! I live a few miles from the avocado capital of the world: Fallbrook, CA. Have they heard the news?? Their avocado festival draws 100,000 visitors each year. No guacamole in my life? Are you kidding? Where does that leave tacos, chiles rellenos and Superbowl dips??

Roi du chocolat:
The world’s future king of chocolate lives close by, in San Marcos, CA. Bonne chance!

Teslas in my maman’s home town of Châlons-en-Champagne. It’s fun to follow the news of the town where my mother was born, and where my maternal great-parents lived until the mid-1920s. I have been steeped in THEIR lives for the past 18 months—from the Belle Epoque to the end of WW2, through their own handwritten legacy: a daily journal and 70 family recipes. A gut-wrenching project. What would be their reaction upon this latest mode of transportation?

Edible Flowers: A Kitchen Companion has also found a home at the beautiful Sherman Library and Botanical Gardens in Corona del Mar, CA. An ideal time to visit is during the holidays.

Discovery of the month: Idiotismes gastronomiques: 
I stumbled upon the most brilliant Wikipedia page called idiotismes gastronomiques.
Francophones and francophiles, you need to read this to enrich your knowledge of French idioms and  penetrate the French soul. So many terms of endearment and insults have to do with food:
Do you belong to le gratin, better yet, le gratin parisien? The Parisian upper class? Not I!
Tu n’es pas dans ton assiette ? You are not in your plate? Are you not feeling well??
Mon bout de chou: my little piece of cabbage, is what my mother used as a term of endearment
Prendre de la bouteille, to acquire the bottle, applies to all of us : it means to grow old! It goes with prendre de la brioche, to acquire some brioche…to gain weight.
My father was always guilty of this:
Appuyer sur le champignon, to push on the mushroom, or push on the gas pedal.
And Elle a bu le bouillon d’onze heures…she drank the broth of the eleventh hour…the potion which will send her to the next world.

Bismillah and Bon Appétit and

PS: I am still downsizing and getting rid of a number of vintage and antique Moroccan artifacts.  Please send me an email if you would like to view the items before the holidays.

Ghoriba, Moroccan macaroons

Ghoriba Semolina Cookies

Excerpted from Cooking at the Kasbah: Recipes from my Moroccan Kitchen

Makes about 4 dozen

 Did you know that the ancient Egyptians, Babylonians, and Greeks, all cultivated sesame seeds and sometimes used them as packing material? Ghoriba are the most popular cookies in Morocco.

3/4 cup (about 4 1/2 ounces) sesame seeds, toasted

2 cups unbleached all-purpose flour

1 cup fine semolina

1 teaspoon baking powder

1 1/2 cups powdered sugar

1/4 stick butter, at room temperature

3/4 cup plus 2 tablespoons vegetable oil

Powdered sugar for sprinkling


In a wide, shallow bowl, mix sesame seeds, flour, semolina, baking powder, 1 1/4 cups of sugar, and butter. Slowly add the oil, stirring vigorously. Turn it onto a lightly floured board and knead until dough is thick and elastic. This could take up to 10 minutes. Let dough rest for 20 to 30 minutes.

Preheat oven to 350 degrees F. Take one tablespoon of dough, and with your hands, roll it into a 1-inch ball. Set on a greased or non-stick baking sheet and flatten it with your fingers to 1 1/2 inches in diameter. Continue in this manner until all dough is used.

Bake until cookies turn light brown, 12 to 15 minutes. Let cool slightly, then transfer to a wire rack with a spatula. Sprinkle with remaining powdered sugar.  Store in a metal tin.

The Kasbah Chronicles: Valentine’s edition 2021


The Kasbah Chronicles

Les Chroniques de la Kasbah


Happy Valentine’s DAY

Bonne Fête de Saint Valentin


Kitty in the media:

WineDineandTravel magazine: California’s historic HIGHWAY 395

Podcast with Kitty: Moroccan cuisine: an overview

Classes and presentations


Links of interest

News of Morocco and beyond

Moroccan items for sale



     I perch on the edge of another momentous birthday, I need to salute two centenarians in my life: Flor, my mother’s first cousin, who reached this milestone last August—and whose voice sounds as lively today as that of an 18-year-old’s; and Irene, who has reached 103 and was one of the very first passengers to join me on my gastronomic tour along the Kasbah Trail three decades ago. What role models!

Covid and confined — with a BIG difference: My husband and I got our first dose of the vaccine. Funny how a weight has been lifted from our shoulders—even though we need a second dose.

The confinement has not put halt to my work. I am knee-deep in family history spanning WWI and WWII—recipes from Alsace-Lorraine included, bien sûr.

My thoughts return to last year at this time: I was in heaven petting the whales in Baja California and making snowballs in Baja’s sierra. That trip has kept my wanderlust at bay for the past 12 months, but enough already!

Je voudrais saluer deux amies centenaires : cousine Flor, qui a passé le cap en août dernier, et Irene, qui va avoir 103 ans! Toutes deux dignes de ma profonde admiration.

GROSSE différence entre ce mois de confinement et mes dernières Chroniques : mon mari et moi avons finalement obtenu la première dose du vaccin. Si vous regardez les nouvelles, vous savez que les USA ont été lents à démarrer. J’espère que les choses se sont mieux passées chez vous. On respire mieux, mais à 6 pieds de distance! Heureusement que l’an dernier à cette date, j’ai pu aller au Mexique, en Californie du Sud caresser les baleines !

Virtual presentations:

Spices in Moroccan cooking

Friday, Feb. 26, 2021



Registration required

Coronado Public Library (and it is a beautiful one!)

The use of cumin in tagines and other Moroccan dishes. This is a great program sponsored by the library called Spice it Up, Coronado! FREE! But you need to register.

Facebook and Instagram:

Kitty in the media:

Looking for a sort of STAYCATION (nouveau mot à la mode: en vacances près de chez soi.)

Un autre voyage très sympa en janvier 2020.

Here is my article on California’s Highway 395—a slice of historic California

Kitty and a Podcast:

Moroccan cuisine: influences and history

Apricots in Silicon Valley even rate their own museum: Abricots de Silicon Valley.

Il ne faut pas oublier qu’avant de devenir le paradis des techies, Silicon Valley était couverte d’arbres fruitiers notamment des meilleurs abricotiers du pays.

I was thrilled to read the article on apricots, and had to share my apricot adventures in Silicon Valley. I visited several farmers in late 1999—among them the famous Mariani orchards in Morgan Hill, CA. Andy Mariani, who is still in business, is one of this country most knowledgeable stone fruit experts ( (They ship!) He shared a recipe for The California Farm Cookbook (Kitty Morse, Pelican Publishing).

CALIFORNIA APRICOTS: A History (and a recipe)

Mariani Orchards’ Apricot-Amaretto Sandwiches

“On our family farm,” says Andy Mariani of Mariani Orchards, “autumn is a favorite time of the year.”  The tall, dark-haired, and soft-spoken Andy is proud to carry on the family tradition–one begun by his forefathers who originated in Vis, an island off the Dalmatian Coast.  The senior Mariani began farming in California in 1932, finally settling in the idyllic Morgan Hill area of the Santa Clara Valley–the perfect location to grow plump apricots and sweet cherries.   Andy’s brothers and sisters help in the running of the orchard as well as in the ever-expanding mail-order business.  “Fruit grown elsewhere in California doesn’t seem to have the sweetness ours do,” says Andy, who credits the high quality of the Mariani fruit to the proximity of the ocean, and to a cool growing season.  The delicious result of the Mariani’s labors is evident when biting into the oversized, dried Blenheim apricots which they use to make their superb Apricot Amaretto-Sandwiches.

Marzipan OR almond paste (available in supermarkets or specialty food stores)

Almond extract or Amaretto liqueur

Jumbo, dried Mariani apricots to suit

Guittard A’peels dipping chocolate (#9760)

If using marzipan, which is sweeter than almond paste, use a few drops of almond extract or Amaretto to cut sweetness.  Roll marzipan or almond paste into a log shape, until it reaches the same diameter as the apricot half.  Cut round patties about 1/4″ in width.  To assemble sandwich, trim apricot half to perfect circle on sheet of wax paper.  Place almond paste patty on top, and cover with second apricot half.  Squeeze slightly so filling adheres to apricot.  Trim to size.  If smaller sandwich is preferred, simply cut in half.  For extra special treat, dip sandwich in melted chocolate.  Let cool on wax paper.  Store in airtight container until ready to eat.

Note:  Almond paste is available in bulk from large bakeries.  Commercial marzipan found in supermarkets tends to be very sweet.  Guittard A’peels dipping chocolate #9760 is specially formulated to stick to dried fruit.  You can order the 2″ wide jumbo apricots directly from the Marianis.

Flashback to Mint Tea and Minarets: a banquet of Moroccan memories, and our historic medina of Azemmour.

Azemmour vu du ciel 2020 Nous vous proposons des vues d’Azemmour comme vous ne les avez jamais vu.

Speaking of COVID: United Imaging Healthcare (UIH), grand acteur international dans le domaine des équipements médicaux, a introduit le tout premier système de dépistage Covid-19 en Afrique.

Did you know ?
French in Africa: French is the official language of 21 countries in Africa. (They don’t mention North Africa, but they should!

Nouveau mot de vocabulaire:

New FRENCH WORD: OVER THE TOP !!! I leave it up to you to translate.

Un afterwork au bureau, des amis à la maison, une envie d’Alsace, un match de football, basket ou rugby…

Received from Morocco: I love the spellings…« le nouveau président (djo baidn donc bay bay korona »

Bon appétit! A la prochaine!


The Kasbah Chronicles: Last of the decade! Bye Bye COVID…

The Kasbah Chronicles

Les Chroniques de la Kasbah

In English and en français

This book tree looks as if it is created from copies of Mint Tea and Minarets! I wish!

Joyeux Noël et Bonne Année


Will COVID soon tiptoe out of the picture?

Covid, va-t-en. On t’a assez vu et entendu



My fervent wish in jotting down these final Chronicles of 2020, is for everyone to remain in good health. No need to elaborate. We are literally all in the same boat.

So pour yourself a glass of champagne! Drink up on Zoom, Facetime, or Whatsapp, but drink up. Champagne is produced in my mother’s birthplace, Châlons-en Champagne. Or, savor cerises à l’eau de vie, brandied cherries, a potent cherry brandy that my Alsatian ancestors used to make. (YES! My great-grandmother’s recipe is in my next book!)

Repas de Noel:  Is this how one must celebrate in 2020?

Wouldn’t you like to attend this festival?

To savor with many glasses of champagne from Epernay, a champagne-producing town in my mother’s native Champagne

And Christmas cookies galore…like this one from The California Farm Cookbook (by yours truly, Pelican Publishing 1994.) As you know, I travelled around Alta and Baja California interviewing farmers and seeking their recipe for their product. These biscotti are high on my list of favorites:

Tom Cooper’s Molasses Macadamia Nut Biscotti

About 40 biscotti

Make a double batch of these biscotti–the first one is sure to disappear in a flash! At the time, Tom Cooper was a macadamia nut grower in Fallbrook, CA.

3/4 cup butter

1 cup granulated sugar

1/4 cup light molasses

1 egg

2 cups sifted flour

2 teaspoons baking soda

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup unsalted macadamias, crushed

1/2 cup raisins

Sugar for dusting

Preheat oven to 350 degrees. In large bowl, beat together the butter, sugar, molasses, and egg, until smooth.

In a separate bowl, mix the flour, baking soda, and spices. Combine with the butter mixture and mix well. Add nuts and raisins. Divide the dough into two equal parts. Shape each half into log about 2-inches in diameter and 12-inches long. Sprinkle a 14-inch piece of aluminum foil with sugar. Roll each log in sugar until coated. Set them on an ungreased cookie sheet. Bake until crusty, 12 to 14 minutes. Logs will flatten considerably as they bake. Remove from the oven, and cool until soft enough to slice. With a sharp knife cut each log into 1-inch wide diagonal slices. Place on a rack to cool. Store in an airtight container.

Copyright Kitty Morse, 1994.

From our stunning San Diego Library downtown:

A poem: “Looking Forward, I Believe”.  

It’s always nice to be included in the San Diego Public Library’s 2019 Local Authors Showcase

San Diego authors penned poems regarding “the issues facing us today, including civic responsibility in a democracy, inequality and discrimination, and the fundamental human right to vote.”

Overheard: Thanks for sharing!

It’s such fun to catch clips of conversation as I walk. Sandy and Sue overheard this in Dana Point, the picturesque harbor south of Laguna Beach, in Orange County (CA.) Thank you for lending me your ears!

“and then they would each get their own sweet potato….” WOW! Must have been a luxury!

“Is Santa older than God?” a child asks her parents.

Overheard near the statue of Santa Claus holding a surfboard.


HERE! The theme of my introduction to my book

Couscous: Fresh and Flavorful Contemporary Recipes (Chronicle Books, 1999, copyright Kitty Morse).

UNESCO’s Inscription of Couscous Traditions, an Example of International Cultural Cooperation

If I may quote myself:

What pasta is to Italians, what rice is to the Chinese, couscous is to the inhabitants of the Maghreb al-Akhsa (“the land where the sun sets”), as the countries of Morocco, Algeria, and Tunisia are known collectively…”

Why the surprise? From Couscous: Fresh and Flavorful Contemporary Recipes

Former Tunisian president Habib Bourghiba allegedly once said that couscous is the common thread linking the nations of the Maghreb. In other words, North Africa ends at the point where couscous gives way to rice and millet. This unofficial boundary is thought to lie somewhere west of Lybia’s Gulf of Sidra.”


Unesco quote: “How heritage brings people together. The registration of “Knowledge, know-how and practices related to the production and consumption of couscous” is the result of a joint application by Algeria, Mauritania, Morocco and Tunisia. This joint inscription of a shared heritage illustrates the extent to which intangible cultural heritage can be a subject on which States meet and cooperate.”


Morocco resumes diplomatic relations with Israel:

Why is anyone surprised at this? Co-existence is the norm in Morocco.

Some of you may have already visited the Jewish Museum in Casablanca. As ground-breaking is the fact that Moroccan schools are incorporating the history of Morocco’s Jews into their curriculum. In Arabic! Not the least of which is their cuisine (as described in The Scent of Orange Blossoms: Sephardic Cuisine from Morocco)

« Avant même de normaliser ses relations diplomatiques avec Israël, le Maroc a lancé une réforme scolaire décrite par certains comme un “tsunami”: l’histoire et la culture de la communauté juive vont bientôt être enseignées aux élèves de ce pays où l’islam est religion d’Etat.Les premiers cours, en langue arabe, seront dispensés au prochain trimestre en dernière année de primaire, où l’âge des élèves tourne autour de 11 ans, selon le ministère marocain de l’Education nationale.

Cette introduction est une première dans le monde arabe. Elle fait l’effet d’un tsunami”, s’exalte Serge Berdugo, le secrétaire général du Conseil de la communauté israélite du royaume, joint par l’AFP à Casablanca. (M. Berdugo was the minister of tourism at one point).

Présent dans l’architecture, la musique, la cuisine, “l’affluent juif” de la culture marocaine apparaît désormais dans les nouveaux manuels d’éducation sociale du primaire, dans un chapitre consacré au sultan Sidi Mohammed Ben Abdellah, dit Mohammed III (XVIIIe siècle). Inscrire l’identité juive dans le corpus scolaire “permettra de forger la perception et la construction de futurs citoyens conscients de leur héritage pluriel”, estime Mohammed Hatimi, un professeur d’histoire spécialiste de la question.


As many of you know, my “American roots” are planted in Milwaukee, WI. The city has quite a sizeable francophone population and an active Alliance Française. Check out their online boutique for some unusual French-theme items.

L’Alliance Française de Milwaukee (où j’ai vécu 9 ans) est très active. Vous trouverez des articles amusants à l’accent français dans leur boutique en ligne…


Recent French fiction about America.

AH! Cette Amérique, on ne cesse d’essayer de la décrire…

That’s interesting: Why France may ban discrimination against accents. The French, like the British, immediately categorize you by the way you speak. . .

This is a fun site. Listen with kids or grandkids. I sang them when I was growing up!

All the French favorite Christmas songs with words.

Les chants de Noël. Site sympa, surtout pour les enfants.


French word of the month: Did you know Québecois call a podcast a balado?

In Montreal, you don’t say podcast, you say “balado.”

Balado, courriel, divulgâcher… Les québécismes au secours de la langue française !


« From the verb (se) balader, to walk. C’est l’apocope de baladodiffusion, mot qui équivaut également à l’anglais podcasting. Après le baladeur, qui avait remplacé le walkman. . . Ne dites pas podcast… dites « balado » Le nom balado, né en 2005 au Québec, est entré dans Le Petit Larousse en 2008 et dans Le Petit Robert l’année suivante. » C’est l’apocope de baladodiffusion, mot qui équivaut également à l’anglais podcasting. Après le baladeur, qui avait remplacé le walkman, place au balado ! »


The Rare Seeds That Escaped Syria for an Arctic Vault

Formerly stashed at Svalbard, they’ve since sprouted in Morocco and beyond.

When I was researching A Bibical Feast: Foods from the Holy Land, I got in touch with ICARDA to make sure I was using lentils similar to varieties grown in biblical times. ICARDA was cataloguing 11,000 (eleven thousand) varieties of lentils. I am so happy they have managed to save their agricultural treasures, some of them in Morocco:

 “This piece was originally published in Wired and appears here as part of our Climate Desk collaboration. In 2014, the remaining staff of the International Center for Agricultural Research in the Dry Areas, or ICARDA, fled their beloved gene bank in Tel Hadia, 20 miles south of Aleppo. Syria’s civil war, which had broken out three years earlier, had finally made the staffing of the facility untenable. But the scientists had already shipped off a resource of incalculable value: the seeds of the most important crops on Earth.”

Merci for reading!

Until next year!

Please leave a comment.. I will answer!




The Kasbah Chronicles 2020:Thanksgiving—covid go away!

In English and en français
Les Chroniques de la Kasbah
The Kasbah Chronicles

When we could travel:
Kitty in Tien An Men square (1984)

When we could entertain:
My husband built and decorated our Moroccan tent so we could throw our diffas (Moroccan feasts):
Yes, that is our camel, handcrafted in Safi, Morocco

VISTA SUNSET  from our terrace

How can one NOT be struck with awe?

News of Morocco and beyond
Links of interest
COUSCOUS for Thanksgiving, BIEN SUR
Moroccan items for sale: Christmas gifts on your mind? I ship!


HORRORS! I woke up this morning with Thanksgiving looming. How can that be? Life began on an even keel 11 months ago and we are still navigating choppy COVID waters. Incroyable.

I wish you all a HAPPY AND SAFE Thanksgiving. Ours will be an intimate affair: a walk on the beach, and for me, a roasted Turkey leg.  I don’t know why I don’t make turkey more often during the year—it’s as if I find it sacrilegious to eat it except at Thanksgiving. Le Jour de Merci Donnant, as comic Art Buchwald used to call it, is my favorite celebration of the year. It’s a time to be grateful for what I have, for what I have accomplished, for my friends, and for living in this amazing (though a little muddled) country. So from me to the universe, MERCI. (But enough of COVID already.)
As for turkey, I  include a recipe for an Alsatian-style Medallions of Turkey with Cherries (Escalopes de Dinde aux Cerises) in my upcoming book, BITTER SWEET (more on the subject as things evolve!)

Once again, my maternal great-grandmother’s cassolita


Baked Pumpkin with Caramelized Onions, Cinnamon, and Almonds

Serves 6

My maternal great-grandmother who lived in Casablanca, served cassolita as a topping for couscous. Perfect Thanksgiving side-dish as well.

2 pounds butternut squash
1/2 cup water
1/4 cup vegetable oil
3 onions, thinly sliced
4 tablespoons slivered almonds, toasted
1/2 cup seedless raisins, plumped in warm water and drained
1/4 cup sugar
2 teaspoons ground cinnamon
Salt and freshly ground pepper to taste

Preheat the oven to 375 degrees F. Place the squash in an ovenproof dish. Add the water and cover tightly. Bake until tender, 40 to 45 minutes. Let cool. Peel and set aside.

In a large skillet over medium heat, heat the oil and sauté the onions until tender, 5 to 6 minutes. Add 3 tablespoons of the almonds, the raisins, sugar, cinnamon, salt, and pepper to the onions. Cook, stirring, until the onions are caramelized, 15 to 20 minutes. Spread the onion mixture evenly over the peeled squash. Return to the oven and heat through, 10 to 15 minutes. Sprinkle with the remaining almonds and serve.
From Cooking at the Kasbah: Recipes from my Moroccan Kitchen by Kitty Morse
Bon appétit!

If you cook à la française, this COOKING VOCABULARY is for you

“Whether you’re a budding chef, enthusiastic foodie, or just trying to expand your knowledge of the French language and culture, there are two main kinds of French cooking vocabulary you need to know: cooking words commonly used in French recipes, and French cooking words that have been borrowed into English.”

Links of interest:

Well, knock me down with a feather: Did you know that cuscus is an animal? And a prehistoric one at that?

How much do you know about the origins of pumpkin pie?
“Thanksgiving an Act of Northern Aggression.
In the 19th century, pumpkin pie ignited a culture war.” by Ariel Knoebel
A Menorah That Honors an Immigrant’s Story.
After escaping the Holocaust, Manfred Anson paid tribute to his new home. .

Morocco to the rescue:

“This real life story honestly feels like it’s straight out of the pages of a KSR novel. In 2014, Syrian scientists managed to get the seeds of some of the most important crops on Earth into a vault in the Arctic before war destroyed everything. Years later, against all odds, they’ve regrown 25-30 heirloom species in Morocco and Lebanon with the goal of eventually returning them to their homelands.”

 En français and in English, a quandary for translators: TRUMPISMS! Traduire Trump: mission impossible ? par Claire Levenson
Depuis la campagne et l’élection de Donald Trump en 2016, les traducteurs et journalistes du monde entier sont confrontés à un dilemme inédit : rendre intelligible le discours trumpien. . .»

An Ethiopian pop up restaurant in Orange County (CA):
My longtime family friend, professor and art historian Peri Klem is an expert on the culture of the Oromo in Ethiopia. I wanted to share her link:
“ Tiyya is a non-profit in Orange County that was started by an Oromo woman and her daughter. They help refugee families with meals and after school programs and I have been supporting them for a number of years.  They now have a restaurant called Flavors of Afar that serves food from Djibouti and Eritrea.  If you have friends in LA or Orange County please tell them about it.
Done Peri..
Prison de Kara, Meknès, Morocco. Designed as a labyrinth, this subterranean prison was crafted without bars or doors (and now serves as a movie set) You may have visited it on one of my tours.

and beautiful French gardens:

I have a few copies of my own books left, including The Vegetarian Table: North Africa in hard copy (USD30.00) plus shipping, and two copies of Cooking at the Kasbah in GERMAN ($45 each.) My first book, Come with me to the Kasbah illustrated by 12 Moroccan artists in 1989, is now considered a classic. You can probably find used copies on (I haven’t checked!) but if you want a signed copy, let me know.

I have many more items that I haven’t posted. Send me an email if you are interested in more pictures.

Thank you for the feedback!
“Dear Kitty,
Thank you for what I consider your best ‘Chronicle’. (October 2020)
So interesting throughout – reminded me of the wonderful trips to Morocco.
I can’t wait to try the recipes included herein…All the best from South Africa!”
Kind regards, Kathleen


“Your recipes sounded so mouth-watering that I can’t wait to make them.”
Tom W, Escondido, CA.

FYI: For fun:
Music of the Maghreb:

And comme toujours, as always:
and Bon Appétit