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Monday, December 2, 2013

On the Road to a Moroccan Dinner

Blah.
Grey....mildish....muddy.....

 Karen and Lorrie are starting chores early this week, so we were done by 8:30 at the latest.




  
I managed to drag my butt down to Agape for a workout, then went to the bank and Weggies.  At least I got out of the house.

On Saturday night our Art & Aesthetics Committee is going to prepare a North African dinner for the Art Department from the college.  They had the high bid at our fundraising auction and now it's time to pay up.  Seeing that it is going to be held here at the farm, we have to create a little ambiance, starting with beads hanging in the doorway to the dining room.

How does this menu sound?  Don't laugh at some of the names we made up.

*Egyptian "horsesdoovers" (fried fava bean cakes), roasted red pepper hummus with Syrian Bread, marinated/stuffed green olives and Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts (I'm making that one).
This will be served with a Sangria Cocktail.
*Marrakech Soup served with multi-grain bread
*Moroccan Chicken Stew (this has raisins and almonds in it)
*Rice El-Rabat
*Kasbah Salad with Tangier Salad Dressing
*Honeyed Bread
*Apricot Sellou with a side of dates

There will be all kinds of garnishes like grapes, lemons and hard boiled eggs.

Lime water, various wines and Arabic Coffee will be served.

I have lots of that belly dancing sounding music and will do an African Drumming session with them while dessert is being set up.

This is our 4th dinner.  It's a lot of fun and I can't wait to show you pictures and videos.

 The rest of the afternoon I was a slug.
Gary met Finn and Coop when their bus got home. 
I started on some soup for dinner and eventually went out to do chores.







 Another Saint Tim Salad.  Leaf lettuce, apricots, craisins and pear with a little extra sharp cheddar cheese and walnuts (from our tree).
 The chicken soup tasted great.

Yesterday I made another gingerbread (from a box) thingy with whipped cream.  You have to try this.  Make the gingerbread in a loaf pan.  Cool it.  Remove it and slice it in half.  Whip up some cream, put it in the middle and on top.  Place in freezer.  Take out half an hour before you serve it.
Slices up easily and tastes yummmmmmooooo.
 It's about that fire.  Have to get out in the kitchen.

 Night all.


7 comments:

  1. That Moroccan dinner sure does sound tasty!

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  2. Your menu sounds wonderful!!!
    Ginger bread with whipped cream or lemon sauce is one of my favorite comfort foods. I'm looking forward to trying your suggestion re putting it in the freezer.

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  3. Sounds like it is going to be fun! Love the horsesdoovers.

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  4. Sounds like it is going to be fun! Love the horsesdoovers.

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  5. That looks an amazing atmosphere :)
    Welcome to join my blog
    Yourspecialdog

    ReplyDelete
  6. There you go again -- being a great hostess! Sounds spectacular, Lori!

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