Morocco & Tunisia

After spending nearly eight months on the road, like a failed disciple to Damascus, I realize that I need some kind of culinary St Paul to convert me back to my original beliefs. Today I ate a sublimely moist leg of pork lacquered with golden, crispy crackling, with potatoes roasted in goose grease, Brussels sprouts, carrots, and gravy made from the vegetable cooking liquid and the pan juices from the pork. I thought, I must write a bit about Morocco and Tunisia, and I must talk about my journeys and the hotel lobbies in which I sit for hours.