Being Like Bob

I was not surprised when Ms. Kinney told me she wanted to bring her husband of 30 years along on her trip to Morocco.

It was, however, a surprise that he was 93 and able to travel well. My father would have not wanted to go anywhere at 90; he was quite content to stay at home.

Bob Kinney, on the other hand, was ready to go. Each morning in Morocco Bob showed up for breakfast bright eyed. I would ask him, "How are you?" and he would say, "I'm fine! Just happy to be alive! You know, I never expected to live this long."

I asked him, do you have a motto? He replied with certainty, "Do it now." That's different than "Just Do It," I thought. "Do It Now" means that we have no time to waste on not doing, on complaining or sitting around feeling sorry for ourselves. He seemed to understand the "go with the flow" mentality that my guests must slip into, once they realize that I am absolutely in charge not only of our itinerary, but also of their relaxing.

Bob was born in Maine and still speaks of it fondly. He wasn't drafted into the war, as he was better suited to run a certain food company called "General Mills." He would have liked to go straight into officer's training, but stayed home instead to his company like a tight ship. "You must put the responsibility of the product into the hands of the workers. This way, you will always have them listening and working on your behalf, because they feel invested in the success of the company." Bob was in charge of 120,000 employees.

It was with that same spirit and dedication that he accompanied his wife Margee, equally adventurous and enthusiastic about everything, on this fall's program to Morocco. Bob's other motto was, "Say YES to everything." Even riding up to 6,000 ft, to the Kasbah du Toubkal in the Atlas Mountains, on the back of a mule. I was more reluctant at first, having had folks 10 years his junior not comfortable with such a thing. Bob is not a jock, but he has a lot of joie di vivre.

He stayed well the whole trip and delighted us all. On our final night, he was even up dancing alongside the belly dancers. I asked, "Okay Bob, which was more exciting: the mule ride up and down the steep slopes or belly dancing with those lovely women?" He looked at me shyly and said, "The belly dancers for sure!"

I'm printing tee shirts that say, "Be like Bob." Happy to be alive. We should all take that as our motto for living a long life.

Giving thanks for all that we encounter and for the incredibly inspiring people I get to meet on my trips.

Here's a toast: Crumbs on tongues! Sips on lips! Wild Adventures at home and on trips!

With love and wishes for a Happy Thanksgiving,

Peggy

Moroccan Fish Pastilla Recipe

Guided by master chef Bahija, we learned to make a traditional Moroccan chicken pastilla during the 2010 trip to Morocco. 

Ready with our assortment of spices


Adding saffron to the chicken.

[VIDEO]

Bahija crushes almonds for the chicken pastilla by hand, a method she
laughingly refers to as the "Berber food processor."

By popular request, the recipe for a fish and seafood version of the pastilla follows. Enjoy!
FISH PASTILLA (Pastille au Poisson)
The below recipe uses filo dough to form the crust of the pastilla. Traditionally, Moroccan pastilla is made with warka, a slightly less-flaky, more malleable pastry sheet. In the United States, warka can be found in many Middle Eastern groceries, but filo dough also makes a suitable substitution.>> 1 pound of filo dough
>> 5 T melted butter
>> 2 egg yolks
>> 14 oz white fish, cut in pieces
>> 14 oz. shrimp
>> 14 oz squid
>> 2 diced onions
>> 4 cloves garlic
>> 2 Tablespoons parsley
>> 5 oz. vermicelli
>> 1 teaspoon cumin
>> 1 teaspoon paprika
>> 1/2 teaspoon salt and pepper
>> 1 teaspoon saffron
>> 1 teaspoon harrissa (spicy tomato paste)
>> 1 preserved lemon, quartered and pulped
>> juice of one lemon
>> butter

Sauté fish in a skillet with 1 teaspoon of butter for 5 minutes. Add salt and pepper.
Sauté shrimp for 5 minutes, separately, add salt and pepper. Sauté squid with salt and 1teaspoon harissa.
Sauté onion in a little butter until translucent.
Soften vermicelli in hot water, drain and set aside. 
Melt a little more butter and add half the of the fish (you will save the other half) to the pan, together with all of the shrimp and squid. Add parsley, vermicelli, garlic, cumin, paprika, preserved lemon, lemon juice, saffron, salt and pepper. Mix and simmer in the pan for 10 minutes (or a bit longer if necessary, to ensure that the vermicelli is cooked.)
Butter pan for the pastilla. 
Place 5 leaves of filo around in a fan, starting from the center (like we did in class with the warka) and brush with butter. Add one more in the center and brush again with melter butter. 
Add filling, spreading evenly. Add the fish pieces that you saved and place them around the top of the filling. Brush outer leaves with butter and beaten egg. Fold the leaves of filo over the filling, trying to keep it round. Brush again with butter. Add one or two sheets of filo on top. Tuck in well. Brush again with butter and remaining egg yolk.
Cook at 400 degrees F. for 20 minutes or until golden. Decorate with lemon slices and cilantro. Slice into wedges like a pie. Serve hot!

Considering the impact of changes in Egypt on travel in North Africa.

Hi Peggy:

I joined you on your Tuscan trip in Sept, 2002 with my friend Pat. I am thinking about Morocco for my next culinary and cultural adventure, but I’m concerned about the political unrest in Tunisia, Egypt and that region in general. What are your thoughts?

Best wishes,

Jennifer

~~

Hello Jennifer,


Nice to hear from you. I can assure you that I feel absolutely safe traveling to Morocco, and bringing guests with me, in the coming months.

I am reminded of the time that I spent time in Morocco on 9/11 and the months and years just after. As an American traveling at that time, I received much heart-warming support from the Moroccan people, both close friends and strangers. What I have to say about the current political climate in North Africa is rooted in my comfort with the Moroccan culture, and from the views and opinions of many of the my contacts there, who vary in background and experience.

The government in Morocco is different form that of Egypt and other North African countries in that it is a monarchy, not a dictatorship, with a young and progressive King. He has done a lot to increase the welfare of his people and, in general, they love and respect him. Morocco also began to institute political reform some years ago. Morocco is also separated geographically from the Middle East--in many ways, it is more an extension of Europe.

I feel that what is happening in Egypt is astoundingly positive for the Arab nation. The youth of that region are changing the old mentality--something that influence from the West cannot accomplish on its own.

Here is some additional reading that you might find useful, an article from Reuters, "Morocco Unlikely to have a Tunisia-like Uprising."

If you have any other specific questions, please do let us know. We would love to have you join us!

Best,
Peggy

Our booking coordinator, Merete, moments after a lesson in "How to Wrap a Turban" from two experts on the beach in Essouairia, during our Spring 2010 program.

Morocco: Feast of the Senses. Four rooms remain for our April trip!

"We're making couscous, tagines, and Moroccan breads; and through this amazing food, we're going to learn the spice of life," proclaimed Ruth Reichl, when she joined us in Morocco two summers ago.

Watch a preview of the show that we shot together for Gourmet and PBS here, or taste Morocco for yourself this April 3-12. 

Morocco: Feast of the Senses
April 3-12, 2011--Four rooms left!
November 6-15, 2011
$4,940 single room
$4,500/each double room

Including:
- 6 nights in a luxurious Marrakech guesthouse in the lush Palmeraie neighborhood.
- 2 nights in the Atlas mountains
- 1 candlelit night in the Portuguese-influenced coastal city of Essaouira

Email us or call our booking coordinator, Merete, at 303-910-0897 to reserve your room.