On Saturday night, we made a small Blot (offering) to the Norse deities – Moroccan tea, rum, honey, milk, cheese, olives, pate, seed bread, an orange spiced with cinnamon and honey, a tobacco pipe, and of course our own kyphi incense. After meditation and prayer, we like to do some special activity devoted to the deities, and this time it was spinning. We had just made some improvements to our spinning wheel and wanted to try it, so we worked all night on spinning what it looked like a ton of red wool in three different tones for a special project I’m keeping secret for now. Sorry for the bad pic, my camera really hates red!
On Sunday, I got to finish another blanket for our charity project, and already started a third one. Colours are a little warmer than in the pic. I am really in love with this piece and it’s a perfect way to use all the wools that Peeps sent me, which were too thick for crocheting – and a wonderful practise for getting better at knitting, something I’m really slow at because of my dyslexia.
Knitting under the sun. Perfect spotless sky, and probably the first sunburnt of the year because we stayed too long moving pots to the shadier side. Temperatures are very high already, so we better hurry to plant this week.
If you want to try the Moroccan Tea, here’s the recipe. It’s a wonderfully refreshing and digestive beverage, to be enjoyed at any time of the day, and its little ritual is a sign of hospitality and friendship for Moroccans.
Moroccan Tea Recipe
- Loose tea (green is the most used, but you can use any good loose tea you like);
- Fresh Spearmint or Peppermint;
- Sugar (white, brown, fructose, even powdered saccharin);
In the pot, place first the sugar, then the tea, and on top the fresh herbs. Pour near-boiling water and let sit for 5 minutes. Take a short, slim glass and pour the tea on it: pour the glass back into the pot, and repeat two more times. Try to pour from as high as you can, so the tea makes a little foam, as the aeration benefits the taste.
After the three pourings, you can serve it, garnishing with more fresh spearmint/peppermint if you want to – a Mauritanian man I met many years ago taught me this small ceremony and told me that “The first glass is bitter as death; the second, long as life; the third, sweet as love.”