Fig 1 - the 'Swiss' village.
Like Lucarno in Switzerland, the lion - Fig 2 - is representative of this 'Swiss' town!
Fig 2 - the lion of Lucarno in Morocco.
And then onto Fes where we stayed at a Riad called Dar Attajalli - this Riad like the other we had stayed at was extremely comfortable.
And for breakfast, we had a whole range of Moroccan cheeses - Fig 3.
Fig 3 - three different types of Moroccan cheese - two soft and one hard.
And a srange sort of starter - Fig 4, that consisted of avocado, a mixture of watermelon and strawberries and a milky cream mixture!
Fig 4 - avocado and watermelon-strawberry mixture.
In Fes we had a guide who took us to the Kings palace where, because the King was in Fes, we were allowed to take photos of certain places outside the palace only - Fig 5.
Fig 5 - Aviva and I standing outside the Kings palace.
We were taken to an old Islamic school - the Medersa with its intricate and ancient carvings and ceramic work - Fig 6 and 7.
Fig 6 - inside the Medersa of Fes with its intricately sculptured archways behind.
Fig 7 - the very careful sculpture in plaster.
We went to the pottery works where people do intricate designs by hand; the tannery where men still ply the ancient art by treading on the skins with their bare feet and making all types of colors for the leather - by really ancient methods. The skins are initially put in a lime solution to rid them of all fatty tissue - Fig 8
Fig 8 - large vats of lime solution used to de-fat the animal skins.
Fig 9 - the various colors used to color the leather.
Fig 10 - the skins are in these vats for many weeks.
and then colored - Fig 9, and the color is then fixed - Fig 10 - all a time consuming method!
And food - there was food galore!
Fig 11 - note the green stamps on the meat.
The green stamps on the meat - Fig 11, indicate that the meat is of 1st quality - the best possible to buy!
Fig 12 - just a reminder where the meat comes from!!
The camel's head - Fig 12, by the side of the meat indicates that the meat comes from camels - it is not mutton!
Fig 13 - our guide pointing out the finer points of making a Tagine.
Our guide pointed out the way to cook a Tagine properly: cook the fruit separately and add it just before serving - Fig 13. Also with a chicken Tagine, squeeze lemon juice over the chicken and leave it for about a day! This simple process changes the taste of the Tagine significantly.
Fig 14 - heaps and heaps of dried fruit.
and then, of course -
Fig 15 - a 'Dentist' surgery.
Who can resist a 'Dentist' surgery - Fig 15?
And the great Medina of Fes is layed out like a post card - Fig 16.
Fig 17 - the yummy mixture of beef meat balls with Moroccan spices.