These seals at Oceanside Harbor have the right idea: Wake me up when COVID is over…
The Kasbah Chronicles
Les Chroniques de la Kasbah
In English and en français
Notes on my next cookbook
A new twist on a Moroccan classic
Links of interest
News of Morocco and beyond
Improve your spoken French!
Moroccan items for sale
In this, the ninth month of the COVID pandemic, I am at a loss for words. I cannot complain, since our Vista Kasbah is the best place for me to be sequestered—but boy, am I getting itchy feet. Yet, the idea of getting on an airplane still does not appeal to me.
Actually, the pandemic has served an exciting purpose: I have been hard at work on my next book, Bitter Sweet: legacy from my Alsatian ancestors (working title). Beautiful food photography included too!
I received an email blast from the High Atlas Foundation, a most worthy NGO in Morocco :
https://mailchi.mp/highatlasfoundation/article-reviving-a-monastery-for-community-development?e=4GUbJ49kBE. Unpublished article on Tioumliline by Lamia Radi, Rabat, Morocco.
Toumliline remains a magical name in my mind. Toum as we all called it, was a refuge for Catholic nuns in the Middle Atlas Mountains. It was a popular destination and Catholic retreat for many of my Catholic friends, especially at Easter:
“On part a Toum….” they would announce… each year.
Those among you who accompanied me to Morocco will remember the longest day of the trip as we crossed the Atlas Mountains from Fez to the oasis of Tinehrir. Half way up, Tioum hides among the forest of cedar trees not far from the snow slopes of the Mishliffen. Macaques on the way to Toum…
The very first avocado from our very own tree..
Let’s head to the kitchen
new twist on egg tagine with lox
Morocco meets Brooklyn
(variations in Cooking at the Kasbah, The Vegetarian Table: North Africa and Mint Tea and Minarets.)
do you get the idea I love this egg dish?!!
Egg Tagine with Olives and lox
Make the tomato chermoula sauce ahead of time:
2 tablespoons olive oil
2 medium onions, very finely diced
1 (14¼-ounce) can diced tomatoes, drained
½ teaspoon sugar (optional)
10 green or purple olives, rinsed, pitted, and coarsely chopped
2 garlic cloves, minced
1 bay leaf
¼ cup minced cilantro
In a tagine or medium skillet, heat olive oil over medium heat. Cook onions, stirring occasionally, until golden, 8 to 10 minutes. Add tomatoes, sugar, olives, garlic, and bay leaf. Mash lightly with a fork. Reduce heat to low and simmer until tomatoes thicken somewhat, 15 to 20 minutes. Discard bay leaf. Add cilantro.
Adapted from Mint Tea and Minarets: a banquet of Moroccan memories.
For ONE person:
One egg, beaten
1 or 2 slices of lox, diced
Pour the egg in a small oiled skillet. Swirl around as for an omelet. Salt and pepper to taste. Top with 2 tablespoons of the chermoula, and diced salmon.
Copyright Kitty Morse 2020
More: The French are crazy about “crumbles” savory or sweet. Who knew that “crumbles” (and biscuits d’Halloween) would make such an impact?
Crumble de courgettes au Parmesan
- 4 T olive oil
- 4 medium zucchini, peeled and sliced very thin
- 4 T flour
- 2 T bread crumbs (or almond meal)
- 1 cup grated parmesan
- Ground pepper to taste
- 4 T butter, softened
- 4 slices of ham or prosciutto (optional), cut into ribbons
Preheat oven to 400 degrees F.
Bring the oil to medium heat in a pan or skillet. Saute the zucchini slices until soft. Drain and set aside.
For the crumble, combine the flour, bread crumbs, parmesan, and salt. Add the softened butter and mix with your fingertips. Alternate layers of zucchini, and ham (if using) in a medium baking dish. Top with the crumble mixture and bake for 20 to 25 minutes.
- How to find substitutes for French ingredients:
- Did you know? Grapefruit Is One of the Weirdest Fruits on the Planet
- From its name, to its hazy origins, to its drug interactions, there’s a lot going on beneath that thick rind.
My friend Stephenie Coug
hlin, owner of Seabreeze Farm in Del Mar (CA) a mere 2 or 3 miles from the ocean, grows and delivers her own GORGEOUS produce. Heck her out!
News of Morocco, France, and beyond:
Casablanca is undergoing a renewal, and hopefully a getting a good coat of paint. We lived on Avenue Hassan II, across from the park, one the city’s main arteries. This is what our building looked like in the earl 1920s…a beautiful Moorish art deco structure. it needs a new coat of paint in this century. Local casablancais have finally realized what an architectural treasure they have in downtown Casablanca..
MOROCCAN ITEMS FOR SALE:
PLEASE VIEW DEDICATED PAGE ON THIS WEBSITE
Bellows, camel leather, copper and wood. ABout 48 years old.. Works fine.
All these will appear on my dedicated page.
These lithographs were produced by he same printer who printed my first book, Come with me to the Kasbah. Printer and publishing house are long gone
I am asking USD70 a piece. Shipped in a tube. About 23.5 by 15. 5 inches.
In addition to writing cookbooks, I have long written travel features focusing on foods of all sorts, from how to make couscous in the style of Casablanca, to food markets around the globe. Truth be told, my favorite pastime, wherever I am, is to meet local growers and producers, be it farmers, ranchers, or cheese makers everywhere I travel. Gathering wheat for making couscous in Morocco; exploring Adelaide’s (Australia) bustling Central Market; savoring Chile’s acclaimed mussels on the island of Chiloe; taste-testing (!!) cava (champagne) and oysters in l’Ampolla, Spain; grazing through Barcelona’s famed La Boqueria; and eating Cuba’s iconic ropa vieja. . This passion began decades ago when I wrote a weekly column titled “In Season” for the San Diego edition of the Los Angeles Times–My agricultural education lasted two and a half years, starting with the first ever farmer’s market in San Diego County, the granddaddy of them all Vista Farmer’s market (held in the parking lot of our library in the very early 1980s, with just 18 farmers, many retired military. My “farm” experts then were the managers and market co-founders, wonderful and generous Dick and Margo Bauman, both now deceased. The LA Times left San Diego, and that only inspired me to continue seeking farmers around the state, and to write The California Farm Cookbook (Pelican Publishing, 1994). For the next year or so, I sought out and visited with dozens of farmers long before Farm to Table became overused buzzwords.
More recently, this GORGEOUS Internet magazine allows me to resume my path: Wine Dine and Travel magazine (http://www.winedineandtravel.com), an award-winning quarterly that features wine, dining, and globe trotting! I am now a staff writer. Here are links to my articles.
Our most Excellent Cuba Adventure (Fall 2020)
Morocco’s Kasbah Trail (Spring 2020), my favorite itinerary in Morocco
Barcelona’s La Boqueria Market (2020)
A Vietnamese paradise for foodies: the ancient city of Hoi An: Discovering Argentina issue, p. 236
50 years and counting!
Our confined celebration!
NO Travels (except on paper)
My oyster binge in L’AMPOLLA, Spain
California’s Historic Highway 395
Classes and presentations via ZOOM
A virtual cooking class with Spice and Leaf
Kitty chats with….
My NEW project
A new, family cookbook
News of Morocco and beyond
Links of interest
“C’est toujours vendredi.. It is always Friday.” So:
HAPPY (BELATED) FOURTH OF JULY!
The ongoing confinement and the subsequent Black Lives Matter protests brought to mind the “Long Hot Summer of 1967” race riots when America was once before in turmoil. I was confined to my apartment with my roommate for 4 days, while the inner cities of Milwaukee, Chicago, and Detroit were going up in flames. This was my first introduction to political unrest in the US, and it was an eye-opener.
The past weeks brought a sense of heartbreaking déjà vu at this turning point in our nation’s history. I remain a (grateful immigrant) optimist.
Memories of a 1967 confinement:
One outcome of my 1967 confinement: we avoided hunger pangs with cans of tuna fish (my cooking career evolved long after the riots!) Thanks to my wonderful American roommate, Ann, I discovered the subtle “delights” of tuna casserole: a basic white sauce, a can of tuna and a few frozen peas and voilà: a great topping for boiled rice! What a taste discovery! After 4 days confined to our first-floor walk-up, the casserole attained the rank of comfort food for me, although it will never top couscous in the style of Casablanca, or my French grandmother’s purée de pomes de terre (mashed potatoes)!
The present confinement reactivated my culinary juices. I finally put pen to paper with an idea that I had been harboring for some time: a cookbook combining family history with recipes from Alsace Lorraine, my mother’s birthplace (much like The Scent of Orange Blossoms, which featured my North African ancestry). Among the French documents I inherited, I uncovered the journal of my great grand-father, a French army doctor who served during WWI, and hand written recipes from his wife, my great-grandmother, who died at the hands of the Nazis just before the end of WWII. So what is a cookbook author to do? Immerse myself in cuisine bourgeoise de famille, and test and cook. Cook and test.
NO title yet…STAY TUNED!
Le confinement me pousse à cuisiner–très à propos car parmi les papiers de famille de ma mère, j’ai retrouvé des documents relatifs à ses grand-parents alsaciens–qui malheureusement ont disparu sous l’occupation nazie. J’ai donc hérité de photos, de documents de famille–et d’une centaine de recettes écrites à la main par mon arrière grandmère, typiques du Grand Est–en particulier de Châlons sur Marne maintenant appelée Châlons en Champagne, ville natale de ma mère. Que faire de ce trésor familial sinon écrire un livre en leur souvenir? choucroute, baekhopf, bredele (Alsatian cookies) et bien plus. Plus de détails à venir…
Mon but ce mois ci est d’écouler les bottes de chou friséMy present challenge is to cook with the bunches and bunches of kale and chard obtained from April Viles at SandnStraw Farm in Vista (CA). The farm stand is opened 2 days a week. Check out their website www.sandnstraw.com
Here are two recipes I developed:
Chard and Garbanzo Bean Hummus (Hummus au chou frisé et pois chiches):
1 (14-ounce) can garbanzo beans, drained
1 cup COOKED and chopped chard
2 teaspoons cumin
Salt and pepper to taste
A squeeze of lemon juice
¼ cup chopped cilantro
Sun dried tomatoes optional)
Blend all ingredients together, and voilà, chard hummus
Kitty’s Curried Chard and Zucchini Soup
Velouté de Courgettes au curry et chou frisé
I serve this hot or cold, depending on the season.
Prepare this a few hours ahead of time, and refrigerate.
2 tablespoons olive oil
1 small onion, diced (or leeks)
4 small zucchini, peeled and diced (courgettes)
1 cup COOKED, drained, and chopped CHARD and Kale!!!
1 small potato, peeled and diced
1 teaspoons mild curry powder
½ teaspoon salt
1 ½ cups chicken broth
½ cup plain nonfat yogurt
Chopped parsley or cilantro, for garnish
In a skillet, heat the olive oil over medium heat. Add the onion, zucchini, chard, and potato. Sprinkle with the curry powder. Lightly brown the vegetables, stirring occasionally. Turn heat down to medium low. Cover and cook until vegetables are soft. Adjust curry powder and salt. Let cool.
Place half the vegetables in a blender or food processor. Add half the broth and half the yogurt. Blend until very smooth. Repeat the process until all the vegetables are used. Transfer to a bowl and refrigerate. Sprinkle with herbs, and serve.
Feedback: Thank you!
I thought you would like to know that I tried your husband Owen’s recipe. I love Costco’s scallops…always a good quick meal. And, of course, I sear them. So I cut them up (frozen) into about 6 pieces each, sauteed them in butter, added lemon juice and white wine, salt and pepper, let them caramelize, and put them on top of a large salad (with avocados). (Steak salad without the steak:) It was delicious! Owen rocks!. . .
Just for you, a tall glass of freshly squeezed blood orange juice from our very own blood orange tree: Un verre de jus de sanguine?
Kitty in the media: PODCAST a new experience for me:
My host, Jessica, explained:
“I wanted this episode (the very first!) to be about Sephardic food in North Africa and to get to know you better (and your love of cilantro!) Jessica, A Jewish Convert Talks To A Global Community in her new blog..This is the link to my website, specifically the post about your wonderful cookbook, it was one of my first posts: https://newjewkitchen.com/the-scent-of-orange-blossoms/ I
Kitty’s recent published articles:
Staying put while roaming the globe before confinement:
California’s Historic Highway 395, along the eastern sierras.
My oyster binge in L’Ampolla, Spain
A night on the Queen Mary in Long Beach (CA)
Classes: ZOOM in on A virtual cooking class!
JOIN ME for this Fun event:
Sunday, August 2, 4PM Pacific
www.spiceitupwithdeb.com. Please open the link to view the menu.
I will chat alongside my energetic friend Debbie Kornberg, on
Spice It Up with Deb: A Live Cooking Experience.
- Pick your cooking class
- Receive a list of ingredients and recipes.
- Order your SPICE + LEAF products through AMAZON.
- Cook in your kitchen at the same time I am cooking in my kitchen all in real-time with guided instruction!
- Explore the flavors of the world without having to leave your kitchen!
- By the end of class, you will have a meal ready to serve.
Included in the class price is a copy of Edible Flowers: A Kitchen Companion
I got the books (Edible Flowers) today. They are beautiful. I really love them more than I expected and I had very high expectations. They are beyond beautiful and wonderful. So I put another check in the mail to you for two more books. . .” Carole
Links of interest en français et en anglais:
site bilingue pour les français aux USA.
Frenchly.us and French Books
Frenchly is the premier website for Francophiles in the US and abroad, covering news, arts, culture, style, and all things French. Check out their French books:
Voyages en France tout en restant chez soi:
How about touring France from the comfort of home?
Moroccan cookies anyone?
In time for the upcoming Feast of the Lamb (Aid el Fitr) or any celebration:
For the best mail order Moroccan cookies visit https://www.meskasweets.com. Made in New Jersey and shipped to you fresh. I guarantee you will not be disappointed!
From their website: “Our cookies are available in traditional variety as well as fusions with the trendiest flavors… As such we offer a Gluten Free Moroccan Macaron line with Organic Japanese Matcha Green Tea, Coffee… All of our treats are freshly made in NJ using the finest ingredients, have no preservatives and no GMO products. In addition to being delicious, our treats are Kosher (OU) Pareve.
Kitty still has copies of:
Shameless plug: If you have read any of the books, in English or en français, a review on the Amazon book site is always appreciated….
Min Tea and Minarets
Le Riad au Bord de l’Oued
and Edible Flowers: A Kitchen Companion
ALL downloadable on Amazon.com
Yes, even the Pope liked A Biblical Feast (via Mission San Luis Rey in Oceanside, CA) …the book is out of print. Downloadable, however
Morocco is (almost) out of the woods. Moroccans are allowed to travel to England but we are not! One reason perhaps: Even Moroccan buses wear masks….
and in the words of WOODY ALLEN
and STAY SAFE
Si vous avez une liste de correspondants e-mail, vous pouvez faire circuler lien pour
Le Riad au Bord de l’Oued sur la page Facebook ou sur Amazon.com
When the going gets tough, the tough get cookin’….
The Kasbah Chronicles: now in its 12th year!
Quarantine edition, March/April 2020
(Full disclosure: I started these chronicles 3 weeks ago)
Time flies when you are quarantined.
Diary of a quarantine
Chard and more recipes available on my website
The 60th anniversary of the Agadir Earthquake of 1960
Kitty’s Whale of an Adventure
Kitty in the media
Links of Interest
My pet peeves (on restaurant menus)
My best wishes for
a Happy (virtual?) Passover
a Happy (virtual?) Easter
Anyone can subscribe (send me an email) or unsubscribe (you know what to do!)
Diary of a quarantine:
I hope these Chronicles find you and yours in good health, albeit perhaps chomping at the bit. I can’t think of a better place to be than at our very own Kasbah, and for that, I am grateful. My heart breaks for all those who do not have a roof over their heads, especially homeless students and San Diegans. I can only hope that most have found food and shelter during this horrible “storm”.
We are quarantined in Vista, as is everyone else around the world. Being stuck at home is no hardship, since I spend most of my days at my computer in any case, but there is a strange aura about. The world is topsy turvy, but plants are thriving; my fig tree is off to a new start, so is the pomegranate bush; rose bushes greet me with a new bud each morning (I thank them profusely). Meyer lemons are just about done (have you made your preserved lemons yet. Check out my website!) My blood oranges fall to the ground by the dozen so I spend hours making marmalade and syrup.
The funny thing is, I feel like cooking. I want comfort food! As I have written on numerous occasions, my favorite comfort food is couscous. The classic dish calls for 7 different kinds of fresh vegetables which I may or may not have on hand. So I added what I find in the recesses of my freezer: frozen broccoli? Frozen artichoke hearts? As long as I have fresh cabbage, I am happy.
Whenever I am uninspired, I fall back on one of my first books, 365 Ways to Cook Vegetarian (HarperCollins) written under duress and edited over the phone during an epic and exhausting Labor Day week-end with a (manic) New York editor. The book sold tens of thousands of copies (not much in it for me), and one day reappeared under a new cover and size on the shelves of Barnes and Noble under the B and N imprint. OOPS, no one had let me know.
The book contains some of my favorite recipes, all meatless (not vegan, though it contains many vegan recipes). 365 is my go to cookbook, the one that contains all sorts of dishes from family and friends (they all get credit!) One of my personal favorites is the Vegetable Lasagna, one given to me by a local farmer.
The other is a super Vegetarian Harira, a meatless take on the Moroccan bean soup served during the month of Ramadan. My new adaptation: HARIRA WITH KALE. And, surprise, I even rediscovered my recipe for Egg Foo Young (remember egg foo young, the fake Chinese special??) Talk about antiquated comfort food!!
I didn’t have all the “Chinese” ingredients, so I chopped up some kale and other left overs, added eggs and Asian flavorings, and BINGO! My off with the virus version wasn’t half bad, and cleared the fridge!
KITTY’S RECIPES: Please visit the link below for MY LATEST TAKE ON Vegetarian Harira with Kale, and others.
I love feedback, let me know if they work for you, or add one of your own!
To fight the virus eat 2 garlic cloves.
It’s of no use
but it’ll keep people away from you!
Week one: March 16 to 21, 2020:
The virus is still at bay, or so we think. I go on what turns out to be last shopping expedition at my favorite supermarket.
Faced with a wall of greens, I purchase chard (which I rarely use) and a very expensive box of baby zucchini. My imagination is at a standstill. I purchase 3 containers of coconut yogurt, and a pound of sliced ham. Two mangos and an indispensable bunch of cilantro.
I head for home, aware that confinement might begin the same week. A light bulb goes off: I call the family farm down the street to subscribe to a weekly CSA box: I will get farm fresh greens and a dozen eggs beginning Saturday. On the appointed day, I pick up more chard and kale. And the curly kind at that. What will I make with this abundance of curly kale?
It rains the next day: my Pavlovian response is to make soup. How about a sort-of-Tuscan Kale soup (white beans aside, since my husband is off carbs) I fill my crockpot with chard, broth, a sliced carrot, and half a leftover sausage. Relief comes the next morning: We have kale soup for several days. I must use the rest of the kale before next Saturday!
Week two: March 23 to 27, 2020
It is still raining. I need comfort food, and for me, that means couscous. I limit myself to making the meatless couscous stew (from The Vegetarian table: North Africa; I have a handful of new copies, if you are interested.) Used copies on amazon.com. My vegetable bin holds celery, cabbage, one limp zucchini, an onion, and yes: chard. I fill my crock pot with canned tomatoes, vegetables and spices necessary for couscous soup and usually requires 7 different kinds of vegetables, The new chard-laden version warms the cockles of my heart, and I serve it with “instant” couscous on the side. It’s so comforting to inhale the aromas of home: saffron, ginger, cilantro, turmeric. Two days’ worth of meals!
Chronicle Books also made a calendar out of it. It’s way past its sell by date, but has gorgeous pictures and recipes for 12 dishes
Oh NO: More green leaves left: I flip through my own Moroccan cookbooks to “rediscover” Kale a la Chermoula (from Cooking at the Kasbah). Chermoula spices flavor a marinade of cumin, salt, garlic, herbs, lemon juice and olive oil. Combine that with a little tomato sauce, and you have a killer base for chard. So, I chop (very fine) my curly leaves, and pop them in a pan with olive oil. A good amount of garlic and some diced preserved lemon rind: voila. So much for chard.
I discovered a box of Trader’s Joe’s chakchouka, or shakshuka in English. I had my doubts about a TJ special, but much to my surprise, the flavors are there, though the amount is pitifully small inside a big plastic bowl, so forget TJ and make your own. TJ’s is a pureed of peppers with chermoula spices—in North Africa, the real chakchouka is chunky, made with ROASTED bell peppers and tomatoes, and used as a nest for tiny meatballs or poached eggs.
Make your own!
My freezer held other surprises. I often forget to label left overs. I once gave my mother what I thought was a perfect dinner—whatever it was—and she thanked me the next day for her mystery dessert. I now use masking tape.
My rummaging yielded a large package of frozen scallops (from Costco’s, they are delicious.) That evening my husband, Owen, was inspired. He is more scientist than cook, and shuns common “cooking rules” when it comes to scallops. No quick searing for my guy. He dices them when they are still a little frozen, cooks them in butter, lemon juice and white wine until they are caramelized. He then combines them with diced avocado and sprinkles the dish with chopped cilantro. I even wrote down that recipe so we don’t forget it.
Week 3: March 23 to 28:
We have plenty of food, but I need cilantro (kesbour, coriandre, Chinese parsley)! Je ne peux cuisiner a la marocaine sans kesbour) s
My closest supermarket offers home deliveries via Instacart. Except deliveries now take over a week.
Thus, 2 ½ weeks into our confinement, I decide to brave the aisles of my favorite food store, Frazier Farms, in Vista (CA). I know the layout by heart, so I plan my “razzia” accordingly. Surprisingly, the store was not busy, hardly anyone was wearing a mask (I was) and kept to their own business.
Life goes on at the farm: First fraises des bois of the year!
It was the disinfecting routine once I got home from the supermarket that exhausted me:
Make a shopping list
Don mask at home and save the gloves for the store
Jump in the car.
My husband drops me off in front of the store.
I tie a bandana over my mask (the bandana soon slips off)
I clean the handle of my market basket.
I enter the store
I avoid human contact
I consult my shopping list and zig zag all over the store to find the items
The store is well stocked, much to my surprise
I check out and have to bag my own items in my own bags
My husband asks me to hop in the back of the car with the purchases
We enter the garden where we had prepared a large container of bleach water
We dip all plastic wrapped items in the mix
Meat goes in a cooler with a large ice pack for 24 hours
I take a shower in our back bathroom and leave my clothes on the floor
I get dressed
I AM EXHAUSTED. I DON’T CARE IF I GET ANOTHER OVERLOAD OF KALE.
Since my shopping expedition, I have learned this:
DO NOT TAKE REUSABLE BAGS TO THE STOR
A friend called me with a query:
She loves my tagine of chicken with prunes (now called dried plums) but she didn’t have prunes.
Could she substitute dried apricots? Bien sûr!! Or dried cherries, or dried cranberries… That’s the beauty of tagines: the meat and fruit combination is up to you. What counts are the spices. Fruit tagines usually call for cinnamon, ginger, ras el hanout, or nutmeg. Many seafood tagines rely on a chermoula blend (see Kale with Chermoula) of cumin and paprika, among others.
UNDER the corona wire: My whale of an adventure:
I had planned a trip in mid-February, before the Covid-19 scare, to pet the whales in Guerrero Negro, Baja California. I thank my lucky stars for being able to go, for this is a trip to remember. What an out-of-this world experience to float alongside friendly cetaceans larger than our panga (boat). I still cannot get over the thrill of seeing a whale pop up next to us (or thump the underside of the panga), and cast a glance at the exhilarated humans trying to make physical contact. The thing is, the animals seemed to like it! Access to the lagoon is limited and regulated by the Mexican government. Thank you, Mike Essary of www.bajacustomtours.com, a San Diego-based Baja expert who leads small expeditions to Guerrero Negro and many other parts of Baja. I will describe my adventure in greater detail in a later issue of the Chronicles.
Kitty in the media:
This is what I have been up to: You can read a few of my travel stories on this link:
Look at what was on display at the San Diego Library: thank you so much, dear readers of the Chronicles, for sending me these pictures and at the Museum of Man in Balboa Park: eBook cover News of Morocco and beyond:
Morocco is under the same total lockdown as we are.
A look back at the Agadir Earthquake of 1960: I was there
February 29 marked the 60th anniversary of the Agadir earthquake, a tragedy for Morocco. On that day in 1960, a horrible earthquake destroyed the port of Agadir (at the time, the world’s leading producer of sardines.) Though we lived in Casablanca, about 300 miles north of the Atlantic fishing port, I still recall the terror we felt living on the fifth floor. The building shook for what seemed forever, to the point where we lost our balance. My parents, as terrified as anyone, herded my brother and me into the lift, an antique wooden “crate” with swinging doors, and by some miracle, we reached the rez de chaussée, or ground floor. We ran across the street into Casablanca’s largest park, now known as Parc de la Ligue Arabe, to join the hundreds of other casablancais escaping swaying buildings. We spent one night in the park, but many erected tents, and remained there for days. We discovered later the earthquake’s terrible toll: the magnitude 5.7 created a tsunami, and flattened the port of Agadir, a town of 47,000 inhabitants. 15,000 (more or less) people perished in 15 seconds.
Did you know? Le saviez-vous?
Pionniers français du Far West!
French pioneers of the American frontier.. who knew..
Los Angeles has a French history
Los Angeles en français, le spécialiste des activités touristiques francophones à Los Angeles.
I can’t wait to take a French tour of LA!
On language: A word issue where I needed correcting:
One day last week, a TV reporter was interviewing an elementary school teacher. She was telling how she “conversates” with her students.
“I conversated with them, and told them that everything was OK,” said she.
Really? Conversate? I laughed, and so did my husband (and so did a couple of friends with whom I happened to “conversate”). A day or two later, said friend and I consulted GOOGLE…
I literally had to EAT MY WORD:
Conversate is a NEW WORD recently added to the American lexicon:
According to grammerly.com is due to “back-formation.” (Never heard of that either!)
- “The Definition of Conversate. Conversate means to have a conversation. To get to conversate, you’d have to take the noun “conversation,” remove the suffix -ion, add an “e” at the end, and use it as a verb. That process is called back-formation, and the result is often a word that’s considered nonstandard—at least for a while.”
So, let’s keep conversating!!
More on the subject of English: The challenge of irregular verbs
Un cauchemar que les verbes irréguliers anglais.
Heard almost daily on TV:
I should have WENT (Aie aie aie!)
I have went (Yes, I heard this)
I been there
He done that
ANOTHER OF MY PET PEEVES! French words listed on American restaurant menus:
AAARRRGH: gravy “au jus”?? REDUNDANT….
It seems to me that if a patron is spending $80 and up for dinner in a chichi restaurant the equally chichi menu should be FREE of foreign language mistakes: It’s easy to correct: call the nearest French dept at a university or high school. OR SEND ME AN EMAIL!
Overheard a Surfer Dude on TV:
“It was like Amazingly awesome!”
I don’t think I can top that!
Correction: an eagle-eyed reader of these Chronicles brought to my attention that the Queen Mary is NOT moored in Laguna Beach, but in LONG BEACH (CA). Thank you for bringing this to my attention.
Can I blame the self-correct feature on the computer (Probably not!)
PS: If you have time on your hands, I always appreciate a LIKE on y Facebook page for Le Riad au Bord le L’Oued or for Mint Tea and Minarets. And a review on the amazon pages for the books.
Si vous avez une liste de correspondants e-mail, vous pouvez faire circuler lien pour Le Riad au Bord de l’Oued sur la page Facebook ou sur Amazon.com
Every click helps.
WEAR YOUR MASK!