Sunday night I cooked a special dinner for a few honored guests. Squeezed around our table were those people without whose support I wouldn’t have gotten the Ambassadorial Scholarship. I hesitate to list them by name because I’m not yet all that comfortable with the public-ness of a blog, but they know who they are. Between the first mention of the scholarship, the encouragement I got even when I was ready to put off applying to another year, the phone call I got the day after my interview informing me that I was selected…etc., I have felt supported.
Sunday’s dinner was special in another respect. It was my first attempt to cook a Moroccan meal, and I was surprised to find that I was more or less successful. On the menu:
Dates and almonds
White bean soup, with tomatoes, spiced with turmeric, cumin, and cilantro, served with lemon juice and parsley
Lamb and prune tagine-slow-cooked stew spiced with cinnamon, nutmeg, garlic, ginger, and sprinkled with toasted almonds and sesame seeds
half whole wheat bread with anise and toasted sesame seeds
Of course in un-Moroccan tradition, the meal was arrosé with red wine, supplied by each of my guests.
I might dare add another goal to my already long list of objectives for next year: to cook Moroccan food. Probably under the tutelage of my adoptive oummi.