It was two years ago this time that Greg and I were in Morocco. And it was two years ago just a few days ago that we spent the day Lahcen Beqqi learning how to cook the Moroccan way.
Before we left for the trip, I had sent a few prayers up for what I was hoping to get out of the trip– I believe I wrote it in my journal, too– and one of those was to learn more about how they cook there and how I could incorporate that into my cooking at home.
Two years later, I can honestly say that the lessons I took away from that day are still continuing to unroll in how and what I cook.
It wasn’t just the flavors although I learned a lot about that, too. We had started in the market in Fes, selecting the ingredients we would use (even choosing the live chicken although the chicken wasn’t alive by the time we left the market) and then spending the day in the kitchen with Lahcen as he explained not just how to use the ingredients, but also an understanding of something I’ve taken to heart– using what we have.
I guess, reflecting back, teaching myself how to cook better and better has come from picking out recipes that sounded good and then making them. But that also usually meant having to buy more ingredients, typically things I didn’t stock. It meant I spent more at the store and then I was left with something I might not remember to use again.
Lachen reminded us that it’s about what’s in your kitchen, especially regarding fresh ingredients. This really hit home last summer during the height of the pandemic when Greg had this amazing garden going and we had quite the influx especially of basil, yellow squash, and tomatoes. We gave away quite a bit, but it also reminded me that I should use what I have. Instead of looking for recipe or thinking about what I could make for dinner randomly in my head, I used the garden as my inspiration. Because of this, we are throwing away a lot less food and eating much much better than ever.
I have many happy memories of Morocco on a variety of levels, but when I’m asked about the highlight of the trip, I always say it was the day with Lachen. Because of that day, I remember Morocco daily, too, as I use what I learned in my kitchen here in Albuquerque.