Easter Eggs...

While exploring this new and different culture is fascinating, celebrating our own holidays and traditions is important.  So, as Easter rolled around, we made sure to set aside some time to color eggs in anticipation of our Sunday Easter Egg Hunt at our dear friends home.


So, out we went to search the local farmers markets to gather as many Beldi Eggs as possible (Beldi Eggs are so good that I believe they deserve their own post soon), dug out the food dye brought from the US, invited our buddies over and got to work.

After sipping tea, basil lemonade and juice, nibbling on lemon tart and yogurt cake, our team of 11 children and 5 mommies colored 60+ eggs.

The morning of Easter Sunday, we dressed for the occasion and headed out for a day of fun!

Luckily, the Easter Bunny found our decorated eggs and transported them to Dar Menebhi and along with chocolates from Italy, Germany and Belgium hid them for a good ole fashioned Easter Sunday Egg Hunt.

Hope your Easter was just as nice.  Happy Easter from Marrakech  xx...

Where is Alex?

Hmmm... it seems quiet.  Where is Alex?

Moved the kitchen chair over, crawled up on the

counter and helped himself to the box of Jeff de Bruges Chocolates

I received as a hostess gift the night prior. 

Oops! Busted...

.

Thank goodness he didn't find where the Easter Bunny was hiding the bunnies and eggs!

 

Mazagan Beach Resort, El Jadida (Spring Break part 3)...

Oualidia to El Jadida... Just 70 kilometers and we would be to our next destination, Mazagan Beach Resort.  

Mazagan Beach Resort is part of the Kerzner International (One & Only Resorts and the Atlantis Properties). It is a large resort directly on El Jadida Beach with 18 Holes of Golf, Spa, 2 Pools, Kids Clubs, Tennis, 6 Restaurants and a Casino.  We visited back in October for a quick weekend, and were looking forward to a longer stay this time.

Arriving just before sundown, we were warmly welcomed and escorted to our suite.

Lucky us! Champagne, cakes, cookies and raspberries!!!

The resort is perfect for families and had everything we needed to relax and recharge. The boys enjoyed the kids club while we adults enjoyed the spa, golf ,

and quiet time enjoying the view, 

In the afternoon together as a family we would take a quick swim in the family pool then walk to the beach to fly the kite,

wiggle our toes in the sand,

and of course slide down the sand dunes.

But all too soon our 5 nights were up and it was time to pack our bags and return to Marrakech for week 2 of our Spring Break.

Lunch at the beach...

At first glance there are no signs that a meal at one of Oualida's finest restaurants awaits you.

 

Instead of valet,  boats are parked haphazardly around the beach.  The very boats that have been working all morning to catch the days specials.

Instead of professionally placed decor and piped in Muzak, the view is the vast Atlantic and the background music is waves crashing onto the beach.

Bright plastic tapis in place of starched white linen.

That's right, no printed menus with listed prices here... instead you are welcomed to check the nets yourself and negotiate a fair price.

On the beach of Oualidia, the fishermen eagerly await to show you the days catches, bargain a price with you, grill and serve you with a smile.

We couldn't pass a chance to have a lunch on the beach al a marocaine. Crabs, langostine and sole were washed, grilled and served with nothing more than lemons. Wine and Beer not included in the meal, but available to purchase around the corner or BYOB.  If listed on Tripadvisor we would give them 5 stars.  

Many thanks to Tanja, Eben, Barnaby and Inigo for showing us a wonderful time in Oualidia.  Looking forward to many more trips back! 

Oualidia Plage (spring break part 1)...

L' Hippocampe in Oualidia had been recommended as a great beach getaway many times. It seemed to be the perfect place to start our Spring Break.  So... we made reservations, packed the car and followed our friends to the coast.

It was an easy two and a half hour drive from our home in Marrakech.

 Buildings of white wash with blue trim are a welcome clue that you are close to the coast.

 The hotel is cheap and cheerful with an amazing location,

 delicious fresh seafood,

 colorful gardens and a welcoming staff.

The pièce de résistance of L' Hippocampe is the access to what seemed to be our own private island just across the lagoon by way of a five minute boat ride.

L' Hippocampe boat returning to the island to pick us up

We spent three days there and only saw two other people the entire time. We chased seagulls, ran in the waves, flew the kite, built tunnels to China and gathered special treasures.

I would love to return for my birthday weekend next month. Maybe someone else will like the idea and make the reservation...

The beach feeds my soul...

Is it the salty breeze, the crashing waves, gritty sand in my toes, running in waves with the boys, fresh seafood or sun on the top of my head? I don't know, just know that it makes everything ok and centers me.

Oualidia Beach, Morocco

We are in the middle of our spring break vacation on the beaches of Morocco and will share more with you when we return home. Hope you are enjoying the start of spring as much as we are! xx

Oualidia Oysters

Hotel l'Hippocampe, Oualidia, Morocco

El Jadida Beach, Morocco

The yogurt aisle...

Morocco has the largest yogurt aisles I have ever seen.  Here, in my regular grocery store, there must be close to 100 different varieties of yogurt products and flavors.

At first glance it looks like a pretty comprehensive collection of yogurt products. There is pomegranate raibi, yogurts mixed with cereal, wonderful flavors such as fig or pistachio and standards such as strawberry and vanilla. There is however, in my humble opinion, one very important item missing... Greek Yogurt.

When we first arrived, time was spent searching this aisle very closely thinking I might be missing it and then wondering why it wasn't available.  Oh how I missed it, the rich and silky texture, the copious amounts of protein... What to do? Well, make it myself of course!

Since moving to Marrakech, I have spent quite a bit of time figuring out how to adapt recipes and create items that we like and want, but that are not readily available. For example, I now make my own sriracha, vanilla extract, candied ginger and even foam dish washing liquid.

For each project, the process is the same. Internet searches provide a plethora of recipes that I read, compare and combine.  I then gather ingredients and materials and start experimenting. Sometimes it goes horribly wrong and sometimes it is amazing. Whatever the turnout, I always have fun and am left with a feeling of accomplishment when the desired product is achieved.

To make Greek Yogurt, the following process has worked well for me. Perhaps you would like to try as well?

1 Liter of milk
2 Tablespoons of prepared yogurt containing live active bacteria
Candy Thermometer
Double Boiler
Cheesecloth
Strainer
Pour milk (reserve 2 tablespoons and set aside) into double boiler and heat to 180 degrees. 

While milk is heating, mix the reserved milk with 2 tablespoons of prepared yogurt in a separate bowl.  Once milk reaches 180 degrees, remove from heat and cool to 105 degrees. While milk is cooling turn oven on to warm and turn oven light on.  When milk reaches 105 mix in reserved milk and yogurt mixture and transfer to ceramic or glass bowl.  Cover bowl with kitchen towel.  Turn oven off, but keep oven light on.  Place covered bowl in oven and keep it there for about 8 hours or overnight.

Yogurt should be pretty set. You might have a greenish liquid sitting on top. This is whey and perfectly fine.  Just drain it off.

Place yogurt in refrigerator for about 3 hours to thicken. 

Line strainer with 4 pieces of cheesecloth and place on top of a bowl.  Put yogurt into cheesecloth lined strainer and place back in refrigerator to further drain and thicken, an hour or so should do it. Voila! You have made Greek yogurt.

For an extra treat, I like to top mine with honey. The above honey is Xunaan Cab, Miel de abeja Melipona.  It was a gift from my friend Eben and is really something special. It comes from a small batch producer in Merida, Mexico. Next time you are over, ask for a taste, I might let you try it.