Essaouira or bust
We're in Morocco to do a bit of surfing in Taghazout but what do you do when there's no swell and the waves just aren’t pumping? You load up your vespa and go for a road trip to Essaouira for a bit of a tour around the city..... this is that journey.... or part of it at least.
We may not have been successful but this isn't the end of that story - we'll be back!
We did get to tour the coast of Morocco and see some beautiful beaches and explore some new spots though, so not a complete failure.
Music Used
Track 1: Scorpion Dance 2
Track 2: Smooth Talking 2
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We're Carla and Tarka and in October we set out on the honeymoon of a lifetime.
Starting our adventure in Lima, Peru, we a cycle toured south through Peru, Bolivia, Chile and Argentina. Exploring some of the most incredible places we've ever been and doing it mostly all with the power of our own two legs.
Now we find ourselves in Africa! and we can't wait to see what incredible stories will unfold as we take to the road on that wild continent.
Methi Ke Ladoo । मेथी नारियल के लड्डू । Methi Coconut Laddu Recipe
Methi ke Laddoo ,Methi Dana Laddu, Fenugreek Seeds Laddu, Methi Coconut Dink Laddu,
Ingredients
Fenugreek seeds (मेथी) - 3/4 cup (100 gms)
Almonds (बादाम) - 3/4 cup (100 gms)
Edible gum (गोंड) - 1/2 cup (100 gms)
Jaggery ( गुड़) - 2 cups (400 gms) (crumbled)
Wheat flour (गेहूं का आटा) - 1 cup (150 gms)
Dry coconut (सूखा नारियल) - 2 cups ( 100 gms) (grated)
Ghee (घी) - 1 cup (200 gms)
Green cardamom (इलाइची) - 1 tbsp (5 gms)
White pepper/ Black pepper (सफेद मिर्च) - 1 tbsp (5 gms)
Long peepar (छोटी पीपल) - 7 to 8 ( 5 gms)
Ginger Powder (अदरक पाउडर) - 2 tbsp ( 5 gms)
How to Make Methi Nariyal Ladoo :
1. Take 100 gms Fenugreek seeds,washed and cleaned. Finely grind it and soak in 100 gms milk for 3 to 4 hours.
2. Take a pan, turn on flame. Add 3 to 4 tbsp ghee to melt. Then add the milk soaked fenugreek in the ghee.Stir and roast it on medium flame till it changes color.
3. Fenugreek seeds powder is roasted well for 7 to 8 minutes. Ghee has separated. Take it out in a separate bowl.
4. Pour 2 to 3 tbsp ghee in the wok.Add wheat flour after ghee melts. Stir and roast the flour well on low flame till it is golden brown. Flour is roasted in 12 minutes. Keep the wheat flour in same bowl as fenugreek.
5. Pour ghee in a pan, let it melt. Roast edible gum in less hot oil. Take it out in a plate.
6. Add almonds to the ghee and slightly roast on low flame for 2 minutes. Once roasted kepp it in a plate.
7. Take 2 cup dry coconut.Stir and roast it on low flame for 2 minutes. then keep it in a thali.
8. To melt jaggery, turn on flame, add 2 tsp ghee to the pan. Add jaggery to it, stir till it melts completely. Keep flame low. Keep stirring till it melts. Turn off flame.
9. Put almonds to the jar, grind well. Keep with the flour.
10. Take 1 tbsp green cardamom.Add 1 tbsp white pepper,almost 7 to 8 peepar,2 tbsp ginger powder, grind well.
11. Press the edible gum with a rolling pit to break it.
12. Mix all ingredients, jaggery and flour. Bind it when slightly warm. 34 ladoos can be made with this quantity of ingredients.
Serving :
13. Healthy Methi Ladoos are ready. Relish these with your family this winter.
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Words at War: Who Dare To Live / Here Is Your War / To All Hands
USS Ancon (AGC-4) was an ocean liner acquired by the United States Navy during World War II and converted to a combined headquarters and communications command ship.
Ancon anchored off Fedhala, French Morocco on November 8 and began lowering her boats at 0533. The first troops were debarked an hour later. During the course of the assault, men on the ship witnessed the sinking of four other transports, and Ancon sent out boats to rescue their survivors. On November 12 the transport headed out and, three days later, put into Casablanca harbor. She got underway on the 15th with a convoy bound for Norfolk.
After a brief pause there, Ancon traveled to Brooklyn, New York for voyage repairs. A brief period of sea trials preceded the ship's loading cargo and troops for transportation to Algeria. She sailed on January 14, 1943 as a member of the Naval Transport Service. The ship reached Oran on the 26th and spent five days discharging her cargo before heading back toward New York City, where she arrived on February 13. On that day, the vessel was reassigned to the Atlantic Fleet Amphibious Forces. On the 16th, Ancon entered the Norfolk Navy Yard, Portsmouth, Virginia, to undergo conversion to a combined headquarters and communications command ship. She was redesignated AGC-4 on February 26.
Following the completion of the yard work on April 21, Ancon held trials and exercises in the Chesapeake Bay through May and into early June when she was designated the flagship of the Commander of the Atlantic Fleet Amphibious Forces. The ship got underway for Oran on June 8 with Task Force (TF) 85. The ship had been selected to participate in the invasion of Sicily, and her preparations continued after her arrival at Oran on June 22.
Carrying Rear Admiral Alan G. Kirk, Commander, TF 85, and Lieutenant General Omar Bradley on board, Ancon sailed on July 5 for the waters off Sicily. She reached the transport area off Scoglitti on the 10th and lowered her boats early that morning. Despite enemy fire, the ship remained off Scoglitti providing communications services through the 12th and then got underway to return to North Africa. At the end of a fortnight there, she shifted to Mostaganem, Algeria, on July 29. In mid-August, the vessel moved to Algiers. During her periods in port, she prepared for the upcoming invasion of mainland Italy for which she had been designated flagship for the Commander of the 8th Fleet Amphibious Forces in Northwest African Waters.
On September 6, Ancon got underway for Salerno. During the operation, the ship carried Lieutenant General Mark Wayne Clark who commanded the 5th Army. At 0330 on September 9, the first wave of Allied troops hit the beach. Thereafter, she remained in the transport area, undergoing nearly continuous enemy air harassment, until she moved to Palermo, Sicily, to pick up ammunition to replenish her sister ships. She returned to the area off Salerno on the 15th but, the next day, arrived back in Palermo.
After two weeks in that Sicilian port, Ancon shaped a course for Algiers. She reached that port on October 2 and spent almost six weeks undergoing repairs and replenishment. In mid-November, she set sail for the United Kingdom and, on November 25, arrived in Devonport, England, where she was designated the flagship of the 11th Amphibious Force. An extended period of repairs and preparations for the impending invasion of France kept Ancon occupied through the winter and much of the spring participating in numerous training exercises with other Allied warships. On May 25, King George VI of the United Kingdom and Field Marshal Bernard Law Montgomery visited the ship.
The preparations culminated on June 5, when Ancon got underway for Baie de la Seine, France. She served as flagship for the assault forces that landed on Omaha Beach in Normandy. Throughout the invasion, the ship provided instructions for forces both afloat and ashore. She transferred various units of the Army command to headquarters ashore and made her small boats available to other ships to carry personnel and materials to the beachhead. On June 27, she got underway to return to England and, the next day, arrived at Portland.
Ancon remained in British waters through late September, when she sailed in a convoy bound for the East Coast of the United States. She reached Charleston, South Carolina on October 9 and was then assigned to the Amphibious Training Command. At the completion of repairs at the Charleston Navy Yard on December 21, the ship got underway for sea trials. Five days later, she shaped a course for the Pacific. On the last day of 1944, the ship transited the Panama Canal and joined the Pacific Fleet. She continued on to San Diego, California, where she arrived on January 9, 1945.