Eating with ones hands is a sensual, connected, primitive delight. The mix of flavors and one-on-one contact of fingers and food to the mouth is nothing short of nurturing yourself on a deep level. Skin to skin contact happens with the first suckle. From there we naturally learn to …
Walking the small lanes of Varanasi, we passed old tea shops, paneer venders, bead sellers and so forth and stumbled upon a lassi shop popular with travelers. Our favorite was pomegranate and pistachio. A lassi wallah sits in the window with his legs crossed and blends fruits into different flavored …
We all have places like this, and discover new ones each time we travel. Places that remind us to fall in love with our own lives.
This kind of travel isn’t about romance or fantasy. It’s not about escaping our situation or distracting our minds with picturesque views. It’s about waking up, learning to notice details and appreciate the magic of our own lives. It’s easier to remember and appreciate the small details when we travel and everything is new, but this kind of love is available to us all of the time.
What brings you alive?
What brings me alive is the active participation of being in a culture different from my own, relating with a heightened sense of awareness and an open heart looking for a way in.
“I just wanna go on more adventures.
Be around good energy. Connect with people.
Learn new things. Grow.”
It’s Sunday morning and I’m hungry. I remember that I have some super fresh eggs from Cure Organic Farm, from just down the road. I think to myself, shall I scramble them? Over easy? Poach? Yes! I say to myself with that smile that knows just exactly what to do. …
A story about Western women in an ancient community hammam. Some hammams are chic, some are anticeptic. Some are raw and real.
— This story was written by Peggy back in 2010, but it gets brought up each time we visit the hammam in Morocco. We hope you enjoy it once more.
I arrived in Morocco the first time at midnight in springtime. I was traveling with two women friends. We drove the long dark highway to the coastal town of Essaouira, known as old Mogador. Seagulls welcomed us as we walked the dimly lit pathway to our hotel in the wee hours. We fell into a deep slumber and awoke to birdsong, Moroccan pancakes with honey and the aroma of sweet mint tea. Instantly, I fell in love with Morocco and that beginning has only been the doorway to which all other delights have spilled.
Cumin, ginger, cinnamon, saffron – poetic spices that not only give flavor to food, but tell a story. Spices are travelers themselves, having crossed deserts and sailed on ships, they were coveted, used for trade and medicine. They tamed wild meats and aided digestion. Salt was as good as money. Spices have been a valuable flavorful currency worth their weight in gold as a precious influence on cultural identity.
“Travel through India with Peggy and you’ll learn how to make samosas, pickles and parathas at their sources; you’ll visit markets with knowledgeable cooks; and you’ll walk through fields of cumin and fennel.” Food & Wine, written by Tina Ujlaki October 2015 Read more.