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12/12/2012

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I have made this tagine myself and it is a great dish...really a special combo of spices. Yours looks delish.

That looks lovely - I wish I were as brave as you and Lorraine! I can dream through you!

Brave...are you kidding me. You're the bravest woman I know! Is it the olives that are getting ya? Leave 'em out and/or add raisins and nuts and you'll have it made.

Lovely dish this, we have it regular, a friend brought me back a tagine from Morocco, I cant manage the cinnamon, hate the stuff...but I add some harrissa paste, some dried apricots and green olives stuffed with pimento. Keep meaning to try brandy soaked prunes in it too for extra sweetness?

Shaun - I have a tagine on my wish list, never mind the trip to Morocco to pick it up. Tee,hee! Good idea re the harrissa paste and as for the brandy soaked prunes, you're on to something there. Come to think of it I'd like to have the brandy without the prunes at this very moment.

Ha!..well I'm 7 hours ahead here (about 10pm?) so my wine is suitably uncorked! By the way the dried apricots become very sweet and soft in the tagine, good alternative if you dont like olives!

And here the mountains are turning pink, so it's time to drink. I agree dried apricots are the bomb in anything braised.

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