Moroccan

Eastside Road, August 4, 2013—

IN SOLIDARITY WITH all those inconvenienced by the weekend's events in North Africa, let's eat Moroccan again tonight. (Last night it was those delicious lamb chops, remember?) I don't know where the recipe came from, or exactly how it was made, but we had a delicious pilaf tonight, involving peas, a red pepper, chicken stock, cinnamon, and rice of course; probably one or two other flavorings as well. They and Nancy Skall's broad beans were set off by Franco's Moroccan sausage, also chicken-based, and very flavorful and pointed.

Green salad, with a lemon-juice vinaigrette; applesauce; chocolates.

Merlot