Foot and Fire

As I mentioned earlier, I intend to keep my blog as my recipe treasure chest too. So I am posting the spice that spiced my Moroccan-spiced lamb chunks (pun is enjoyed by me!) I used the Harissa paste to my Morrocan-spiced Lamb Chucks Stew . I made adjustments on the recipe I found because of the chilis that are available in my country, Philippines. So here is my take on this exotic sounding Moroccan mix of spices. 6 Fresh long Chiles locally called Taud-ilahas 6 fresh bell peppers 2 Tbsp cumin powder 2 Tbsp Coriander seeds, ground 1 head garlic, chopped 2 Tbsp Paprika 2 Tbsp Himalayan salt 4 Tbsp lemon juice 2 TBsp Apple cider vinegar 2 Tbsp Tomato Paste 1/4 cup olive oil (or water may be used)  In a blender, place all ingredients and blend until the mixture turns into paste. Note: if using dried chilis, hydrate first before using.

Scaling your kisses By Gerlie M. Uy My Chile, I was all right with almost anything but when I tasted my first kiss of you, you set the record straight: I kept on remembering you afterwards. Every time I tasted any kiss without your heat, I am initially all right, and then remembers that I miss you a lot. I have to have you beside me, with your halved naked body soaked in sweet sour liquid. The intensity of your kisses varies while I can only choose to kiss you back within my lame limits. You come to me usually in shorts and sometimes dressed long, in interesting shades of bright colors and sometimes just plain green, in usual subtle fragrance and sometimes just none. You have lived a thousand lives in the fields of the Aztecs and now in almost all tropical regions, but still, even after one kiss after another quick one from you, as well as many more that followed thereafter, I wonder why I still can...