As you know I’m a big lover of soups. Here is a recipe of the soup I love the most, it is in my 10 top favorite recipe list at least. So, Creamy Sweet Potato Soup Recipe:

We visited Kangaroo restaurant in cold rainy autumn day.
It is Georgian restaurant located in small lane near Ben Yehuda street.
There a wide chooice of Georgian national dishes in the menu.
We tested kharcho soup and khachapuri with excellent khvanchkara red wine.
Both dishes were very teasty.

It’s alsmost winter outside then it is the time of hot soups and tasty steaks. If you are so busy that you have not enough time to peapare something significant put this idea off for futur when you’ll be able to manage with but now you can try this viseo Minute Steak recipe as I’ve tried following thie video recipe. It’s really easy to preare and very tasty.

Dont you know, that:
The potato is the world’s 4th most important food crop after rice, wheat and corn.
The potato is grown in more countries than any crop but corn, about in 125 countries throughout the world.
According to the Guinness Book of World Records, the world’s largest potato weigh is 18 pounds, 4 ounces.

More than one in ten potatoes produced in the U.S. is exported.
Europeans consume twice as many potatoes as Americans per year.
A quarter of all the potatoes that are grown in Britain are made into chips – that’s around 1.5 million tonnes each year
Namibians each eat an average of 110 kilograms of potatoes every year – not quite as much as the Germans consume.
Potatoes are second only to milk as the most consumed food in America.
Religious leaders denounced the potato because it wasn’t mentioned in the Bible.
In 1778 Prussia and Austria fought the Potatoe War in which each side tried to starve the other by consuming their potatoe crop.
During the Alaskan Klondike gold rush of the 1890′s, potatoes were so valued for their vitamin C content that miners traded them for gold.
In 1995, the potato was the first vegetable taken into space with the space shuttle Columbia. It was first time any food was ever grown in space.

Potatoes are celebrated with potato festivals in many countries through the world.

There are poptato festivals in US as well then you can find to visit the nearest one:
Wayland New York Potato Festival
North Carolina Potato Festival
Spring Valley, Ohio Potato Festival
Posen, Michigan Potato Festival
Mantua, Ohio Potato Festival
Savannah PotatoFest
Manhattan Montana Potato Festival

Last year, we spent a couple of weeks in Morocco and I have to say that I was looking forward to the food. With its French colonial past mixed with the spices for which the country is famous, it promised to be an interesting experience.

We had wonderful fresh fish in the coastal resort of Eassaouira (think Le Touquet in Africa!), with the dishes there enough to rival even the freshest of Greek recipes using fish. The fishermen bring their catch in each day and you can have it cooked for you at the port at little stalls. I have to admit to wimping out of actually eating at these stalls. Although the fish is as fresh as can be the standards of hygiene looked a little dubious and so we opted instead to eat at some of the numerous restaurants along the sea front.

In the Atlas Mountains, staying at a magnificent Kasbah perched on a hill top and eating on the terrace by candlelight, we had the most creative cooking of our holiday: pastillas of scallops, calf’s feet and pigeon to name but a few of the dishes we enjoyed.

My favourite meal, however, had to be in Marrakech when we had a traditional tagine. I often make a tagine at home but this dish took tagines to another level. The lamb was melt in the mouth tender, the sauce unctuous, and the preserved lemons tangy, which provided an excellent contrast with the sweetness of the dates and apricots. Certainly, however, not a meal for fans of vegetarian recipes!

Had it not been for the airline’s restrictions on hand luggage, I would have been highly tempted to bring back an authentic Moroccan tagine (the pot rather than the cooked dish!). They were available in the souk: some natural clay and others painted and glazed. What I did bring back, however, was a selection of spices from the spice market and some harissa paste. Being unable to take the paste through security I did of course have to risk packing it in my checked luggage, a disaster waiting to happen, but happily it emerged unscathed when I unpacked!