My son gave me a beautiful tagine on Mother’s Day and I finally got around to using it this weekend. But, first, according to directions, it needed to be treated … a 24-hour soaking in water, then a massage with olive oil and, lastly, a 1-1/2 hour dry treatment in the oven. By the time I was done, I was ready to book a spa treatment for myself.
So after 2 days of preparation, the tagine was ready and, in typical FOODalogue fashion, I decided to create a dinner party around its inauguration.
I’m not a boxed cereal kind of gal. Not when I’m alone — and certainly not when I have company.
For challenges (and all-round eating out of the FOODalogue kitchen), I rely on what’s on-hand. Anything that’s not fresh or healthy(ish) is kept to a minimum … a pinch, sprinkle, dusting or dollop.