A long time ago, while traveling in north Africa, I fell in love with the cuisine so I bought cookbook while I was in Morocco.
When I came back to the States — that’s what we experienced travelers call America — I made some of the recipes.
The one for biscuits called for fresh thyme, but I only had an old jar of dried stuff so I used it and added a tad extra water.
We chefs learn to adapt.
The biscuits turned out well; as I reminisce, I liked that old thyme Moroccan roll.
