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O Solo Fantastico   For years, our family has been eating artichokes. They grow here on the foggy Pacific coast in northern California and the farmers will sell them in the markets when they are freshly picked. For me, they have always been a delicacy.  I usually cook them, cut them in half, and clean out all the hairy stuff with a spoon. Then I drizzle my best olive oil and balsamic vinegar over them with a sprinkle of French sea salt and some freshly ground pepper. These make a healthy appetizer for a rich meal and a wonderful snack or lunch the next day. My husband likes to eat his artichoke with mayonnaise. Bless the Italians for their wonderful food. This recipe is to die for. The Italians like to serve vegetables " al forgo," which means baked in the oven. The artichokes are stuffed with a mixture of breadcrumbs, fresh mint, nuts and olive oil and then baked in a seasoned broth. I made this recipe twice and the first time I just devoured one after I finished taking my photos. Years ago, I found this recipe in an insert of a German magazine devoted to Italian cooking. 
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 An ancient portal.  The entrance to our "Riad" (Hotel) in the Medina. Marrakech is called the pearl of the South with its rich history and ancient passages that transport you back in time, and challenge your senses in every way, shape and form. This imperial town is like no other, with has something to offer for every traveler. One moment you're dodging motor scooters or donkey carts, and the next moment you are in a modern rooftop cafe drinking mint tea or cappuccino. It is sheer madness and joy at the same moment, overwhelming and fascinating. I loved it. All the differing cultures and elements seem to get along with ease. Strolling through the Medina with walls that are hundreds of years old is like walking back in time, yet life continues much like it has for the past thousand years. One of the most pleasurable things to do in Marrakech is to walk around the seemingly endless maze of markets in the old part of town. It is easy to get lost. Every section has its own specialty such as spices, leather, kaftans, pottery and jewelry. The leather section was the most fascinating for me. Here, hides were being tanned and leather goods produced on the spot. The tanners have been here since the city was founded. One moment, there is the pleasant smell of rose oil in your nose, and the next moment you are knocked out by the foul, pungent smell of animals or hides being processed.
I was fortunate to spend five exciting days in Marrakech. It was a great trip full of new people and new impressions. This trip awakened all my senses, introduced me to a new culture. I saw beautiful gardens and buildings, but most of all, I felt like I was transported back in time into a different world. I have to thank my friends, Dietlinde and Monika, for this wonderful experience. Vielen Dank Ihr Beide.  A secret weapon for the common cold—a delicious prescription  I always add dried shiitake mushrooms to the broth, I have added astragalus root pieces (a folk remedy for colds and upper respiratory infections) and ginger. The secret here is in the broth. I freeze all my mushroom stems and leek greens from previous meals. When I'm ambitious, I add a whole chicken, but that takes longer, so lately I've been adding chicken pieces. For this soup, I add a whole leg (breast is fine) and three chicken wings.
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WELCOME TO SUNNY COVE CHEFThank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time. Categories
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