Update

The past few weeks have been filled with wandering around the city, trying new food, hanging out with new friends, and baking!

I still can't believe how beautiful this city is!

See the small doorway underneath the palm tree? It has an incredible view of the sea, and our house is a two-minute walk from it.

One of our best friends came to visit last week! We had an awesome time showing her around the city. For lunch one day we went to our favorite Moroccan restaurant that serves traditional food like lubia (beans), lentils, bisara (split pea soup with olive oil and cumin), tagines, and kebabs.

She tried poulet frites - fall-off-the-bone tender chicken cooked with spices and raisins and served with fries. Pretty much no matter what you order, it will come with a giant basket of bread to soak up the juice.

 Some kinds of bread, though, are fabulous on their own. A few weeks ago, I tried one of the flat fried breads from our favorite soup stand. It was amazing - crispy on the outside, rich, warm, and soft on the inside. I couldn't figure out what they had done to make it so savory and flavorful! I recently learned the secret when I was talking with the owner in Spanish: grasa de cordero - sheep fat! In the past, I would have been distraught over this accidental transgression of my vegetarian diet, but over the past year I've realized that purism doesn't solve anything. So I went back and got some more.

I've been incredibly lucky to meet such wonderful people here! Last week we went to watch the sunset at a beautiful spot on the sea.

Moroccans have a great sense of humor and love to have fun. I think we were laughing the entire time while we watched the sun melt into the water.

In return for their kindness and unending hospitality, I bake! Last week I made swirled white and dark chocolate brownies - very well received.

Yesterday I made almond cookies inspired by the pastries I've tried here. They are super easy to make! Here's how:

Ingredients:
200g blanched almonds
125g powdered sugar
2 eggs, separated into whites and yolks
1 tbsp orange flower water (or 1 tsp vanilla, or zest of one lemon)
slivered almonds, for garnish

Preheat the over to 325. In a food processor, grind the almonds with the orange flower water until they form a thick, crumbly paste. Mix in the two egg yolks and set aside. In a bowl, whip the egg whites until foamy and doubled in size. Slowly beat in the powdered sugar. Pour this mixture into the food processor and blend until thoroughly combined. Scoop the dough in 1-2 tsp amounts on to a baking sheet lined with parchment paper. Bake until the edges are golden brown, about ten minutes. Then give them to your new friends and watch in delighted amazement as they eat ten in a row.