Tea...Moroccan Style: A diminutive silver teapot; a few ounces of water; 4-5 palm sized sugar crystals and a handful of black spearmint sprigs. Profusely boiled then poured on-high for a fine airy froth.

Serve liberally with still-warm bread and a thin apricot marmalade beneath a bright Saharan Sky.

( Malodorous camels optional).
( Quiet contemplation highly recommended).

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