Happy Almost New Year!
We made reservations months ago for New Year's Eve and New Year's Day. We're renting a little house in the middle of a vineyard in Los Olivos (inland from Santa Barbara in the Santa Ynez Valley). It has a fully equipped kitchen so we are going to stay in and cook up a storm with our new tagine on New Year's Eve and then we're goin to dine at Petros, the most amazing restaurant in Los Olivos with Greek-fusion food. We once stayed at Fess Parker Inn. Petros is their restaurant and we cancelled our previously made reservations at another restaurant because we stopped to have a glass of wine and some hors d'oeuvres and were blown away. Breakfast was outrageously amazing too. We ended up eating all but one meal there over a couple of days because it was so deliciosa!
As excited as I am about Petros, I'm pretty excited to get the tagine goin'! I've been to Morocco a couple times in the last couple years and was blown away by all the tagine dishes. As a pescatarian, there are so many amazing recipes out there, including these two:
In preparing for these two recipes I found out how easy it is to make your own preserved lemons! I looooooooooooooooooooooooooooove preserved lemons -- thanks to my Morocco trips. I can't wait to start jarring these up. What a great lazy gift too!
Will post pics of the dinner when we get back!
Happy New Year to all!