Here are some of the top search terms that bring people to my blog. While their order of importance varies daily, it’s a good regular sampling:

dog houses/designer dog houses:

Rachel Hunter

libraries/home library/photos of home libraries:

A Professor

kitchen photos/kitchen ideas/kitchens:

Kosher Kitchen, Designed by Rick Glickman

hydropolis/underwater hotel:

mosaics/Roman mosaics:

Roman Mosaic

Mia Michaels:

“So You Think You Can Dance” Judge Mia Michaels, 2007

brain/male or female brain:

Female Brain

If you’d like to read about any of these exciting topics I’ve written about, just view the list of topics in my sidebar!

Madame Monet

Sammy Reshevsky (8 years old, lower right, and recently arrived from Poland) playing 20 simultaneous games of chess, against experts at West Point Military Acadamy in 1920.

I’d never heard of him until I saw this photo in one of my old chess books. But until 1958, when he was eclipsed by Bobby Fischer, he was the top name in American chess for 38 years.

You can read a fascinating New York Times article about Sammy’s life and career here:

http://query.nytimes.com/gst/fullpage.html?res=9E0CE6D61738F934A35757C0A964958260

Madame Monet

Homemade croutons, ready to use in salads or soups, or even great for a quick snack (ready to eat)

As a follow-up to my post on the prices of bread in different countries, I would like to point out that there are many uses for bread that has lost its freshness. That is important in these days of whet scarcity, and expensive prices.

Home-made croutons are easy and quick to make, and make a delicious addition to salads and soups.

Madame Monet’s Crouton Recipe:

Makes 1 1/2 cups, to serve 2-4 people, depending on portion size

Step 1: Remove crusts from bread (preferably whole-wheat, but any type of bread will do), and cut into 1/2-inch cubes (1-cm cubes).

Whole wheat bread cubes, with olive oil and fresh butter

Step 2: In a LARGE metal or glass bowl, prepare a mixture of: 1/4 teaspoon of salt, 1/4 teaspoon of pepper to taste, and 1 tablespoon mixed dried green herbs of your choice. Set aside.

Stainless Steel Bowl with Mixed Herbs, Pepper and Salt/Melting Equal Mixtures of Olive Oil and Butter Together in the Pan

Step 3: In a stainless steel pan (or Dutch Oven with a large flat bottom, especially for larger quantities) melt an equal amount of butter to whatever amount of olive oil you use (the mixture should be 50-50). For one-and-one-half cups of bread cubes, use two tablespoons EACH of olive oil and butter. When melted together, dump in the bread crumbs, stir quickly, over medium heat (if you don’t use enough oil, they will burn quickly). Leave them to brown on all sides, stirring constantly for about four or five minutes (larger quantities in a Dutch Oven will take about fifteen minutes, and should be stirred every minute or two).

Browning Croutons in a Stainless Steel Pan

When browned, dump into the bowl with the herb mixture, and fold together delicately with a spoon. To retain crispiness, do not cover before they are completely cool and dry. They will keep up to several days, unrefrigerated. It’s also easy to make a smaller quantity just for one meal.

Madame Monet

The price of bread is subsidized here in Morocco (where about 56% of cereals are imported in 2008, according to The Economist), but even so, the price has been going up.

Morocco:

A loaf of white bread currently costs 1.40 dirhams (19 U.S. cents) in Morocco, while a loaf of whole-wheat bread costs 2.02 dirhams (27 U.S. cents). But the loaves are much smaller than American loaves. My guess is for an American-sized white Wonder bread loaf (three times the size), it would be as if the price in Morocco were 57 U.S. cents, or a quarter of the free-market price.

I’ve been wondering how these prices compared to other countries. Searching on the internet, I found these comments regarding prices in mid-June, 2008:

U.S.A.:

About $2.30 average for a loaf of standard, supermarket sliced bread

About $4.00 ($3.50 - $4.50) a loaf for whole-wheat or oat breads

Canada:

$1.75 (1.73 U.S.) for supermarket loaf

United Kingdom:

£1.20 British Pounds ($2.37 U.S.), for standard supermarket loaf

Australia:

$2.00 ($1.90 U.S.) for the supermarket brand

$2.50 - $4.00 ($2.37 - $3.84 U.S.) for other brands

$4.50 ($4.32 U.S.) for specialty brands

I’d be very interested in hearing about the prices of bread in places like India, China, South Africa, Russia, Kenya, Argentina, Brazil, the Caribbean, France, Italy, and Japan! Can any readers enlighten us?

My suggestion is if you live in a region where it is possible to keep bread tightly wrapped, in the refrigerator, it will stay fresh longer. Also bread freezes quite well until you are ready to use it.

Don’t forget there are many uses for stale bread (just meaning less supermarket fresh). Delicious homemade croutons are easy to make, and can be made from whole-wheat, as well as white breads. They can be used in soups and salads, and even just for a quick snack.

My next post will explain how to make them!

Madame Monet

2008 Eighth-Grade American School of Marrakesh Graduates

Eighth-graders in the processional for graduation at The American School of Marrakesh, 2008

Both eighth and twelfth-graders participated in the first graduation of seniors from the American School of Marrakesh, in Marrakesh, Morocco. The eighth-grade boys wore a dark suit and tie, while the eighth-grade girls wore formal and elegant white dresses with white high heels.

The processional center aisle and graduation stage were covered with red Moroccan carpets of the Rabat style.

The fourteen twelfth-grade graduates wore maroon caps and gowns, with white sashes. Some looked happy, and some looked serious as they marched up the aisle to take their seats.

2008 American School of Marrakesh Graduates

First class of twelfth-graders (ever) graduating in June, 2008 from The American School of Marrakesh.

2008 American School of Marrakesh Graduates

More 2008 Graduates Marching in the Processional (above).

Headmaster Josh Shoemake (left), with Director Mark Fish (right)

Above: Outgoing headmaster Josh Shoemake ( left) walks up the center aisle during the processional, with incoming Director (over both American schools, in Tangier and Marrakesh) Mr. Mark Fish (right), during the American School of Marrakesh’s first high school graduation, June 17, 2008.

Mounir Chraibi, Wali of the Region of Marrakech

His Excellency Mohamed Mounir Chraibi, Wali of the Region of Marrakech, Tensift Al Haouz, and Governor of the Region of Marrakech, spoke in both French and English. Wali Chraibi’s remarks focused on asking the graduates to come back and serve their country after getting their degrees abroad–to which the audience applauded soundly.

Honorary British Consul Mohamed Zkhiri (standing) and U.S. Ambassador to Morocco Thomas T. Riley (sitting)

Mohamed Zkhiri (standing), Honorary British Consul, spoke in Arabic and in English. He pointed out that an education is not merely what subject matter is learned, but is a whole way of life. After thanking parents, teachers, and administrators, he pointed out that we all own nothing physical in this life. We merely handle it and pass it on. He said, “And to you, the graduates, we pass on to you your great education.” (Seated next to Mr. Zkhiri, Thomas T. Riley, U.S. Ambassador to the Kingdom of Morocco.)

Mrs. Audrey Riffi, the outgoing headmistress (photo below), spoke with tears in her eyes, her voice frequently breaking with emotion, of her memories during the first year the school opened in a small Marrakech villa. She finished her speech by telling of a day in March, 1995, when she was still teaching in Tangier. She was called into Headmaster Joe McPhillips’ office, where he lifted his finger and pointed it at her. Was he upset? Instead, he boomed, “I’m going to open a school in Marrakesh, and you and Margaret Higgs are going down there to run it for me.” Mrs. Riffi concluded that while Mr. McPhillips is no longer with us (since his death in early June, 2007), that we have certainly realized his dream.

Then the elementary prizes were given out.

Audrey Riffi (left, seated) with Annabella Zeiddar (right, standing)

Above: Outgoing Headmistress Audrey Riffi (seated, left) hands out the elementary prizes for the last time; on stage with Incoming Headmistress Annabella Zeiddar (standing, right).

Following the elementary prize-giving, U.S. Ambassador Thomas T. Riley spoke (in photo above, with Mohamed Zkhiri). Instead of speaking about their future lives, Riley gave the graduates three pieces of practical advice:

1.) “When you arrive on your college campus, he said, most people don’t know it’s possible to sign up for a couple of extra courses, more than you would usually take.” He advises graduates to do that, then GO to all the courses, meet the professor, see the class for a couple sessions, then drop the classes you don’t want. “This keeps you from getting locked into the wrong classes your first semester,” he said.

2.) “Get involved - join a club, volunteer for a group - it will increase your number of friends, and enrich your whole university experience.”

3.) “Come back to Morocco. Your country needs you, and can benefit from the skills you will learn abroad. WATER is going to be an immediate need in Morocco, and the talents you will learn abroad–such as engineering and management–will help your country.”

Lastly, the Ambassador told of American singer and songwriter Jimmy Buffet and his band, who on the way many years ago to Timbuktu, stopped and spent an evening in Morocco with Joe McPhillips, who was at that time the Headmaster of the American School of Tangier.

American singer-songwriter Jimmy Buffett at the 2007 American School of Tangier Graduation , where he was the keynote speaker; with American School of Marrakesh third-grade teacher Mary Duckworth Demis Mimouna

Ambassador Riley said, “Coming back from Timbuktu, all Jimmy Buffet and his band wanted to talk about was the one evening they spent with Joe, in Morocco.”

Joe McPhillips (right) in 2007, watching a rehearsal of “The Zoo Story.”

Photo from: http://time-blog.com/middle_east/2007/07/

Diplomas were awarded to the eighth-graders. Boys wore a dark suit and tie, while girls wore formal white dresses with white high heels.

Headmaster Josh Shoemake Awards Eighth-Grade Diplomas while Thomas T. Riley (seated), U.S. Ambassador to Morocco, looks on.

Graduating senior Daniel Weatherman gave a stimulating speech appreciated by all.

Prizes were awarded to the Upper School.

Stephen Eastman, Chairman of the Board of Trustees, and a graduate himself of the American School of Tangier, spoke about his memories and feelings regarding then, and now.

Director Mark Fish

Mr. Mark Fish, the new incoming Director (over both schools in Tangier and Marrakesh), spoke on the fact that any successful person is where they are because of repeated failures, yet having the fortitude to get back up and go on.” Mr. Fish used Abraham Lincoln’s example, who on his road to the White House failed many times to get elected, yet won the presidential election of 1860.

Diplomas were awarded to the fourteen graduates.

Immediately following, a reception was held on the school grounds.

Madame Monet

I live in Marrakesh, and my brother lives in Denver. When I moved here 17 years ago, email did not exist. My brother and I played chess by “snail mail, ” writing letters to each other with our next moves. So there was usually six-to-eight weeks between moves.

My brother has been asking me to play again for the past several months. But working full time, and being busy, I had to find a place to put my chess board where my cats won’t disturb it, get it marked with numbers and letters, and look up again how to write down chess notation! I’m also several YEARS out of practice in playing the game.

I finally got organized, and we started our game this morning. (I’m now out of school for the summer.) What a difference email makes! In a couple of hours, we made six moves. I asked my brother to start. He’s white, and I’m black. I think he’s a better player than me. Help!!!! Here’s our game so far:

1.) e2 - e4

2.) e7 - e5

3.) Ng1 - f3

4.) d7 - d6

5.) d2 - d3

6.) f7 - f6

I’m also an elementary teacher at the local American School. For years, I have wanted to start an elementary chess club, and finally think the time is right this coming fall. I never had the opportunity to be in a chess club myself. Are there any readers out there who were in chess clubs? Does anyone have suggestions they could offer about starting one (with kids ages 7-12)? Please help me with ideas, if you can.

Madame Monet

In 2006 I attended an upper-class Moroccan wedding and found that Moroccan caftans had changed completely in just a few years. Yesterday I found an old 2006 special “caftan” issue of Femme du Maroc magazine, from which I took these pictures. These look very similar to what I saw at the wedding I attended.

(Below) Two Moroccan caftans by Zineb Lyoubi Idrissi 2006

(Above) Left caftan in green dutchess satin, worn under a second caftan of rose mousseline, sequined in colors, covered by a fushia satin hand-embroidered coat. Right caftan in green pistachio silk satin, with sleeves “fendues en pointes.” Worn over violet trousers. Covered by a violet coat with real silver decoration.

(Below) Two Moroccan caftans by Albert Oiknine:

(Above) Left: Dress-caftan in brocaded orange organza, coverd in gold-encusted lace, with matching belt. Right: Brown lace caftan, worn over a brown silk tunic. Belted with matching brown silk.

(Below) Moroccan caftan by Ihssan Ghaillan:

(Above) Caftan of embroidered silk, sculpted in pearls, and sewn with threads of gold. Green mousse skirt, worked in the fashion of sculpted “sfifa.”

Below are two styles which are more traditionally-oriented, in updated colors:

(Below) Two Moroccan caftans by Dahab Ben Aboud 2006:

(Above) Left Caftan: Caftan in sky blue dutchess satin, embroidered inthe “Rbati” style, and pearled in the “Swarvski” stye. Worn with a small sky-blue embroidered cape, entirely pearled in the Swarvski Andalous style. Right Caftan: Caftan in rose pink dutchess satin, embroidered and pearled in the swarovski style. Worn with a coordinated belt.

So, how much might any of these cost? I’m just guessing at two or three thousand dollars. But I really don’t know.

Madame Monet

Above is the new Marrakesh Plaza, next to McDonalds, and across from the Main Post Office.

Above are some Moroccans enjoying a Sunday afternoon in Marrakesh Plaza.

This is a photo of Zara, the first department store in Marrakesh. They were just closing as I arrived, and this photo was taken through their display window on the the main street, Mohamed V. They are located next to McDonald’s, next to Marrakesh Plaza.

Madame Monet

Chicken Tagine with Sweet Red Bell Pepper and Green Olives

Here are two tagines (Moroccan stews) that are every bit as mouth-watering as they look. I ate them with whole-wheat bread.

Chicken Tagine with Carrots and Green Olives - Side Salad of Tomatoes with Black and Red Moroccan Olives

If you enjoy wine, I would recommend the following three with these above entrées:

Thalvin, CP Cuvée du President, Sémillon (white) ($4.50 - 35 DH)–Light and refreshing, reminiscent of green apples, light minerals, and grapefruit.

or

Thalvin Boulaouane Vin Gris ($4.25 - 35 DH)–floral and honeysuckle, raspberry and citrus. Pleasingly long floral length (especially good value, and a personal favorite).

or

“S” de Siroua Cabernet Sauvingnon Rosé ($11.25 - 85 DH)–reminiscent of strawberry jam (a personal favorite).

Madame Monet

This is Patch. He loves to come and open a drain on the kitchen floor. He somehow opens it all by himself.  He’s waiting patiently to see if he can see or hear any bugs moving.

He’s willing to wait patiently for more than thirty minutes.

Madame Monet