Live tagine report

Hold on to your seats. I just put that Moroccan-French (it’s Le Creuset) bad boy on the stove, and rather than reading more Ali G jokes and ruining my diction, I will now proceed to list the sketchy non-fresh things I put in my tajine, in a desperate bid for supper:

5 garlic cloves (no onions in the house)
a frozen lamb chop (I’m guessing)
two big spoonfuls of ajvar red pepper spread
3 or 4 sun-dried tomatoes
1/2 a cup or so of frozen duck stock
big shake of thyme
big shake of Aleppo pepper
and, what the hell, some capers

Recognizing some of the recurring characters from the condiment shelf? Well, me-on-deadline-and-too-addled-to-grocery-shop gives ’em their shot at the big time. If it turns out well, I will feel like a goddamn genius. And if it sucks, I’ll just keep it to myself.

But I digest (as Ali G says). Back to work. Will put in some chickpeas in a little while. This is all on the stovetop, by the way.

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