Moroccan Horizons

ONLY 39 days Until I take off and I cannot be anymore excited!
(Well, I guess I will be in the coming days lol)

It is confirmed that I will have a Travel Companion for half of my Journey thru #Europe! A Very Special friend of mine +Candy Treft AKA +Gypsy Nurse will be joining me in London, England, Marrakesh, Morocco and Barcelona, Spain. Candy has done a bit of International traveling herself and I am over the moon she will be joining me on the very first one of my International endeavors!

Candy is definitely going to have to teach me what to eat in Morocco. I was watching some you tube videos earlier in the day about Morocco and was a bit worried about the heads,brains and tongue I've seen there! I Spoke to Candy and Candy has promised not to let me starve while she is with me in Morocco ;) 

Candy stated "I love Middle Eastern and Mediterranean food. I will certainly find something for you to eat Cheryl... I promise you won't starve while I'm there." "Have you looked up 'tagine'? It's the Moroccan version of a stew!! Lots of Lentils, Rice and Fresh Veggies in their diet as well..." 

I have since then looked it up and I think I will be just fine lol. I am all for adventure but I do have limits on heads, brains and Tongue.

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• Moroccan Tagines or Stews

  Tagines are primarily used to slow-cook savory stews and vegetable dishes. Because the domed or cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables to buttery-tenderness. This method of cooking is very practical in areas where water supplies are limited or where public water is not yet available.

  The traditional method of cooking with a tagine is to place the tagine over coals. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes and other grilled meats.