A tough crowd, my toughest. The other night I presented them with David Tanis' North African Comfort Food menu which consisted of:
-chicken tagine with pumpkin and chickpeas
They were surprisingly tolerant. For once, I was the meal's harshest critic, disappointed by the tagine, which I felt needed something starchy to soak up the thin, copious sauce. Tanis is supposedly the master of the "harmonious" menu, so why no couscous or bread or potato buds?
I'm dying to hear Philomere's thoughts and will withhold some of my larger theories about Tanis and this book until she has weighed in.
The walnut cigars were basically deconstructed baklava and very tasty.