I've been having some bad luck in the kitchen: two batches of pickles came out tasting off, twice pans of caramels have burnt, my kefir grains are struggling to return from dormancy, and my freezer is just two darned small. Lately it seems like all I can do to make a decent dinner — like this lamb tagine with raisins and almonds, carrot salad, and tomato and pepper salad with preserved lemon. It's not much, but I did manage not to burn it.

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