My Tajine Recipe, More Temple Pics, and your WOD

The sun rises behind The Cabal Fang Temple in the morning fog.

Every since I read the book Wind, Sand and Stars by Antoine De Saint-Exupery I’ve had a fascination with North Africa and its flavors.  I experimented with Moroccan cooking and spiced coffees for months, and then I kind of got out of it.  Then last night, out of the blue, I started craving all those crazy spices.  So I made this — my first Tajine.

Mitch’s Quick ‘n’ Dirty Tajine*

• 1 lb. Free Range Ground Beef
• 2 sweet potatoes boiled and cubed
• 1 cups of cooked fresh or frozen peas
• 1 cup cooked brown rice
• 1 snack-sized box of raisins
• 1 can of diced tomatoes with onion and garlic
• 1 teaspoon of cumin (or more to taste)
• 1 teaspoon of cinnamon (or more to taste)
• 1/2 teaspoon of salt or to taste
• optional: a dash of Cobra Spice Mix

Brown beef and drain while  your peeled and cubed  sweet potatoes are boiling and your brown rice is cooking.  When done, add all of it the pot.  Throw in peas, raisins, tomatoes and spices.  Put a lid on it and let it bubble on very low heat until heated through.  Like most stews, it’s much better on the second day after the spices settle in and permeate the ingredients.  This is two servings for me, which means it’s actually four servings.

And now for your Cabal Fang WOD.

• Dumbbells: 6 x 12 of Two-handed Bench Presses, Curl-ups, and Goblet Squats (should take about 20 minutes).
• Standing Contemplation: Set timer to beep every minute and change stances when it does.  Do Horse stance (thighs parallel to floor), Left Front (left thigh parallel to floor), Right Front (right thigh parallel to floor), Left Back, Right Back, Left Crane, Right Crane, and Horse once more.  Total 8 minutes.

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* I know, Tajine is supposed to be ladled over couscous.  But I don’t eat white carbs, and very rarely even brown rice or wheat bread.  So I subbed brown rice and threw it all together in the same pot.