Marrakech's Peacock Pavilions: and a tale of Chef Ellis and cooking

Our plates were empty.

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And then Chef Ellis came to town.   A volunteer for 6 weeks to help Peacock Pavilions.  Oh cupboard rearranging, Oh menu planning, Oh cook training.  Oh yay.

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Now our plates are full.

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Moroccan vegetable and beef tagine..

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Pasta with roasted vegetables, herbs from the garden, and olive oil from our own olive trees.

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  Orange and poached pear vanilla custard tart.  

Oh yum.

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Looking for the perfect Peacock Pavilions cocktail.  Ideas for me?  Wanting cocktails that have one or more of these ingredients:  mint, pomegranate, honey, oranges.  Please email me at moroccanmaryam[at]yahoo.com.