what’s to eat

A simple, and simply delicious, Tunisian fricassee, prepared by the most charming of sandwich assemblers.  the fricassee is all about this special bread: a golden, fried roll, a bit spongy, but perfectly sturdy to house a festive mélange of Mediterranean delights: tuna, potatoes, egg, méchouia, olive oil, harissa, salt, an olive for some spunk. to be enjoyed on the…

what’s to eat

fried pastries are a delicate matter, both literally and figuratively. people are particular, even passionate, about things like flake, crumb, and chew, and granulated versus powdered sugars.  families, cities, entire nations insist upon their unique patisserie, the best one, the only one, the right way. there’s no sense arguing; just keep eating. so i present to you the humble bombolouni of Sidi Bou Said, in Tunisia:…

on the artist

you’ve either got it, or you don’t. this guy’s got it. [Sidi Bou Said boutique, Tunisia. photo credit to Zied] . . . PS: If you like what you see here on Outernotes, please subscribe to receive posts to your inbox! Click “Follow these notes,” bottom of the page!

what’s to eat [and drink]

In Sidi Bou Said, outside Tunis, a restaurant that must resemble heaven, considering the grumpy service and tourist prices views. next to a gaggle of children blowing bubbles and making faces, i enjoyed a strong, capable, robust mint tea topped with earthy pine nuts and a few aromatic leaves. and a hearty brik, hero of Tunisian street food: whisper-thin…

to market, to market

an advantage of visiting a place more than once is that you’re no longer hostage to its sensations, to its beauty. the second, third, tenth times around you might avoid being bowled over by the aromas and flavors, tingly with the aura of the landscape; this time, you’re likely have your wits about you, and that means…