There’s a quote from SJ Seward that goes something like, “Blessed is the person who has earned the love of an old dog”. This couldn’t be more true. Juno’s love was earned. And year after year, as her face start to blend so beautifully in her favourite element, she reminds me how of a true privilege it is to love, and to be loved, by an old dog.
Marrakech, often called the “Red City,” is a vibrant hub of Moroccan culture and cuisine, where traditional flavours are celebrated with fresh, locally sourced ingredients. At its heart lies the iconic tagine, a slow-cooked stew that embodies the essence of Moroccan cooking. Made with tender lamb or chicken, dried fruits, and a medley of aromatic spices, the tagine is a testament to Berber and Arab culinary traditions. The design of the tagine pot, with its conical lid, allows for condensation, ensuring the dish remains succulent in the arid desert climate.
Marrakech also offers the opportunity to explore the pastilla, a sweet and savoury pastry filled with an exquisite combination of flavours.
Additionally, a cooking class in Marrakech provides an immersive experience, allowing you to learn the secrets of preparing tagines and other Moroccan specialties while gaining a deeper appreciation for the culture and traditions that make these dishes so extraordinary. It’s a hands-on opportunity to unlock the culinary heritage of Morocco and savour the flavours of the “Red City” for a lifetime.
Some traditional foods and dishes commonly enjoyed in Marrakech:
These traditional dishes contribute to the rich and diverse culinary experience one can enjoy while exploring Marrakech.
Awakening in Fes to the mesmerizing sounds of the call to prayer echoing through the ancient medina is a unique and spiritual experience. Fes, the spiritual and cultural heart of Morocco, offers an unforgettable breakfast setting as you sit overlooking the medina’s labyrinthine alleys, surrounded by the soulful melodies of the call to prayer. This city is also famous for its culinary traditions, and one dish that shines is its intricate couscous. This delicate semolina pasta is steamed to perfection and served with rich stews and an array of vegetables. The preparation and presentation of couscous in Fes are steeped in tradition, passed down through generations, and it’s a true culinary art form. The meal isn’t just a feast for your taste buds; it’s a cultural immersion that connects you to the spiritual and culinary heart of Morocco.
Some traditional foods and dishes commonly enjoyed in Fès:
These traditional Moroccan dishes capture the essence of Fès’ culinary heritage, showcasing a rich blend of flavors and textures.
Nestled along the Atlantic, Essaouira stands as a coastal gem and a seafood haven. Grilled sardines, fried fish, and seafood tagines take center stage in markets and seaside eateries, embodying the town’s deep connection to the ocean and reliance on the region’s rich marine resources. Beyond seafood, Essaouira entices with fresh fruits like dates, figs, and pomegranates, complemented by the renowned argan oil, enhancing salads and dips. Adding an artistic flair to the gastronomic adventure, the town is celebrated for its thuya wood crafts, where utensils and platters seamlessly blend functionality with aesthetic charm. Amidst the market hustle, a unique charm unfolds as local cats gracefully navigate the narrow lanes, becoming silent observers of daily life.
Some traditional foods and dishes commonly enjoyed in Essaouira:
These traditional foods reflect the town’s coastal identity and the broader Moroccan culinary heritage, creating a diverse and flavourful gastronomic experience in Essaouira.
Wandering through Rabat’s markets feels like entering a lively world of colours, sounds, and smells. The medina is like a maze full of Moroccan treasures, with stalls selling everything from vibrant spices to beautiful ceramics and handmade textiles. Among the hustle and bustle, the food stalls are a highlight, offering a taste adventure. You can hear the sizzle of tagines and catch the whiff of freshly baked pastries. Each stall tells a tasty story, making the market more than just a shopping spot – it’s a snapshot of everyday life. Haggling with friendly vendors, trying local street food like harira soup, or treating yourself to sweet goodies makes the market visit come alive. Rabat’s markets aren’t just places to buy things; they’re lively hubs pulsing with the city’s traditions and daily vibes.
My immersion into Rabat’s culinary traditions unfolded during my stay with a local family in Morocco’s capital city. Around their dining table, I discovered the intimate practice of eating with hands, a time-honoured tradition that added a personal touch to every culinary experience. Communal moments were shared not just over a tagine, but also in the simple act of tearing into warm, freshly baked bread to savor the aromatic flavours. This seemingly unpretentious gesture heightened my connection with the food, accentuating its cultural significance. Passing around a couple glasses of water further emphasized the togetherness ingrained in every meal, transforming it into a palpable celebration of tradition that transcended language and culture. In Rabat, the culinary journey isn’t merely about flavours; it’s a shared and tactile adventure, where the act of eating with hands becomes a poignant thread weaving bonds that go beyond borders.
Some traditional foods and dishes commonly enjoyed in Rabat:
These traditional foods contribute to Rabat’s culinary landscape, reflecting the country’s rich gastronomic heritage and offering a delicious exploration of Moroccan flavours and traditions.
Whistler is home to untouched powdery terrain, high alpine bowls and extensive natural playgrounds that we get to enjoy during our beautiful winters. To celebrate another wonderful season, here are a few snowboarding clips taken earlier this year.
𝘓𝘰𝘤𝘢𝘵𝘦𝘥 𝘰𝘯 𝘵𝘩𝘦 𝘴𝘩𝘢𝘳𝘦𝘥, 𝘶𝘯𝘤𝘦𝘥𝘦𝘥 𝘵𝘦𝘳𝘳𝘪𝘵𝘰𝘳𝘺 𝘰𝘧 𝘵𝘩𝘦 𝘓𝘪𝘭’𝘸𝘢𝘵 𝘗𝘦𝘰𝘱𝘭𝘦, 𝘬𝘯𝘰𝘸𝘯 𝘪𝘯 𝘵𝘩𝘦𝘪𝘳 𝘭𝘢𝘯𝘨𝘶𝘢𝘨𝘦 𝘢𝘴 𝘓̓𝘪𝘭̓𝘸𝘢𝘵7ú𝘭, 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘚𝘲𝘶𝘢𝘮𝘪𝘴𝘩 𝘗𝘦𝘰𝘱𝘭𝘦, 𝘬𝘯𝘰𝘸𝘯 𝘪𝘯 𝘵𝘩𝘦𝘪𝘳 𝘭𝘢𝘯𝘨𝘶𝘢𝘨𝘦 𝘢𝘴 𝘚ḵ𝘸𝘹̱𝘸ú7𝘮𝘦𝘴𝘩.
Riders: JF Fortin, Mathieu Beaudry, David Jacques and Vincent Fortin.
Music: ‘I’m a Wanted Man’ by Royal Deluxe.
That time we hiked to a mountain hut in Whistler, BC, and felt like we had the whole world to ourselves.
If I could frame our story as a snowflake in my heart, I’d frost it with infinity—so we would never part.
— Angie Frosty (Okay, it’s Crosby, but this felt fitting.)
Life has changed a lot since Lady’s passing. I’ve been readjusting my routine, my ways of doing things. Juno knows her friend is missing. We were the Three Whisketeers, writing a new chapter of our adventure novel each day. And now, a big part of who we were has suddenly turned to furry dust.
But dogs have this quiet wisdom—they remind us that life flows. Because that’s what it does. It has to.
So I’m learning to move forward. Maybe it’s because my love and attention are now fully poured into Juno, but she seems to glow more than ever—her enthusiasm, her energy, her affection. As she ages, her northern coat fading to match her favorite season, she teaches me again and again that home is wherever she’s outside, in the snow. That soft, cold, diamond dust that blankets our world for only a few fleeting months each year.
So that’s what we’ll do. We’ll spend as much time at home as we can. Because home—among all the snowflakes—is wherever I’m with her. 🤍
Photos taken during our hiking trip to Mt Gardner.
𝐁𝐫𝐞𝐰 𝐋𝐚𝐤𝐞 𝐇𝐮𝐭
Distance: 17km
Elevation Gain: 595 m
Highest Point: 728 m
Footloose Diary