The last Kasbah Chronicles of the decade: CUBA-December 2019 (a little late)

The Kasbah Chronicles (short version)
Entering its 12th year
Entre dans sa douzième année
the last one of the DECADE
MAY YOU LIVE THE NEXT TEN YEARS IN PEACE AND GOOD HEALTH
QUE LES DIX PROCHAINES ANNEES VOUS APPORTENT PAIX ET BONNE SANTE

Mieux vaut tard que jamais
Better late than never

Thank you for still reading my musings after all these years.
So much to do and see! So little time!

IN CUBA
You can RENT A FANTASIA
 
With or without a cigar!

Cookin’ in Havana in a great Italian restaurant. Pizza sampling! The crust is so thin and crispy as to resemble a crackers. These guys know pizza!

 

 with new friends. Hola amigos!

Why do I keep writing The Kasbah Chronicles?

What started as a press release has turned into a selfish pleasure: writing
I love to share information on food and travel and whatever else catches my fancy.
So, I thank you for your feedback: my favorite part!

Pourquoi continuer à publier The Kasbah Chronicles?
Ce qui a commencé comme communiqué de presse s’est mué en plaisir égoiste : écrire. Je suis une accro de cuisine et de voyages et j’aime partager mes découvertes. Donc, chers lecteurs, je vous remercie de m’encourager à continuer.

For that and more, I am fortunate and thankful:
What a year for me: Space Camp in Huntsville, AL, playing at being an astronaut; co-leading a tour to Morocco for Adventures by the Book and taking a memorable dromedary ride at my favorite destination, the Moroccan Sahara; binging on tapas at Barcelona’s famed La Boqueria public market; downing oysters and drinking cava (champagne) at an oyster farm in the middle of the Bay of l’Ampolla (Catalonia); exploring California’s Highway 395 gateway to Death Valley in the Eastern Sierras (now under several feet of snow).
 

2019 fut une année mémorable:

-Jouer à l’astronaute au Space Camp à Huntsville, Alabama (où s’entrainent les vrais astronautes)

-Accompagner un voyage au Maroc, avec randonnée à dos de chameau dans les dunes de Merzouga
-Me farcir de tapas au marché de La Boqueria à Barcelone
-Manger des huitres et boire du cava (champagne) dans le parc à huitres de l’Ampolla
-Explorer la route historique en Californie, la route 395 qui mène à la Vallée de la Mort

 
And in December 2019:  to cap it all off:
Et en décembre: CUBA

My latest adventure took me to CUBA. My travel companion was my friend Susan McBeth, founder of Adventures by the Book. (https://adventuresbythebook.com/events)   

Biggest surprise: US citizens can go to Cuba as individual travelers.It’s the US’s best kept secret: We purchased our Cuban visas at JFK’s Jet Blue counter, along with our boarding pass and flew to Havana on Jetblue. Carlos (more on our trip in the next issue) “driver/guide” par excellence, was waiting for us at the airport in Havana. All thanks to Karin of Espiritutravel.com

Cooking class in Trinidad: our instructor:

and of course, more sampling

yucca, plantains, ropa vieja and more Cuban classics. Too much food!

To cap it all: A day on an eco farm- member of SLOW FOOD…They make award winning own salami and cheese.

Mon dernier voyage, voici quelques semaines, m’a menée à CUBA—île interdite (soit disant) aux citoyens des Etats-Unis. Surprise : une amie et moi avons simplement obtenu nos visas au comptoir de Jet Blue à l’aéroport de Kennedy, avec nos cartes d’embarquement. Et Carlos, notre guide cubain par excellence, nous attendait à La Havane. Je donnerai plus de détails dans les prochaines Chroniques.

 No, I don’t smoke, but I just had to roll my own cigar! A hoot!

 

Cubans are eager to meet Americans—The embargo has practically put an end to tourism from the United States (though the island is very popular with Europeans and Canadians). Imagine: just 90 miles off the coast of Florida.
 Street Food: CUBANO with shredded roasted pork..

Trinidad, Cuba, museum entrance
Cette porte me rappelle la porte d’entrée de Dar Zitoun, notre riad au Maroc
This blue door with Moorish influence reminds me of our front door at Dar Zitoun
 
AND MORE OUTSTANDING NEWS:
Le Riad au Bord de l’Oued, primé
Le Riad au Bord de l’Oued is an award-winner

What a lovely surprise to wake up to this e-mail on December 1, 2019
From M. Edouard Cointreau, founder, World Cookbook Awards:

“Le riad au bord de l´oued  is the Winner for Morocco in the Gourmand World Awards in the category “Translation” .

Le Riad au Bord de l’Oued est gagnant en traduction (MAROC) du Gourmand World Awards, établi par M. Edouard Cointreau.

“You now qualify to compete for Best in the World 2020  with winners from other countries in the same category. This year a total of 225 countries participated in the competition. You can see  the complete list of winners 2020 on www.cookbookfair.com

The following link will give you a General Presentation of the Gourmand Awards, including our Gourmand World Summit 2019 at UNESCO, the International Village of Gastronomy in front of the Eiffel Tower.” (Parisiens, vous pourrez vous rendre au Village de la Gastronomie devant la Tour Eiffel, l’été prochain,

En attendant: Merci d’écrire un commentaire sur la page  Amazon.com ou sur Facebook
Thank you for writing a review on Amazon.com:
Le Riad au Bord de l’Oued available as an ebook on Amazon.com
https://www.amazon.com/dp/B07YYLJX2K/ref=sr_1_1?keywords=Le+Riad+au+bord+de+
for a 40 page preview . Vous pourrez lire un extrait de 40 pages.
 
Please like Le Riad au Bord de l’Oued on its facebook page
https://www.facebook.com/pg/Le-Riad-au-Bord-de-lOued
Visitez ma page facebook pour Le Riad. Cliquez LIKE!

Et si le coeur vous en dit:
Dar Zitoun Riad: notre riad à Azemmour est toujours à vendre
Our riad for sale in Azemmour. Please continue to help me spread the word.
Merci!
 Si vous avez une petite minute, allez voir le site sur Facebook et faites suivre,….
  https://www.facebook.com/Dar-Zitoun-Riad-571764203267186
 Merci à tous

Bonne Année
Bonne Santé
 
Bismillah
And
Bon Appétit !

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