Rabbit and Merguez Tagine

I have two tagines, those lovely Moroccan cooking dishes. The big one is a traditional cone-shaped one, made from glazed terra cotta. I bought it from a Moroccan shop in our town not long after we moved here. I fell in love with it when I first saw it--it’s old, a little wonky, a little chipped. It wasn’t new when I bought it. The shop owner tried to talk me out of that particular one, pointing out that there were new, colorful ones available. I can only use it for serving, not for cooking. It’s too big for my oven, and I can’t use it on the stovetop because the bottom’s not exactly flat. But I love it.

Lemon Curd

What's in a name? I mean, Shakespeare said it, didn't he? A rose by any other name would smell as sweet. This is the kind of statement that makes me want to push the concept. I mean, what if we take a lovely rose and call it a booger. Will we want to stick our noses in it and breathe deeply? I'm not so sure.

Take lemon curd. I mean, let's face it: curd is not a pretty word. It brings up images of Miss Muffet and spiders. Altogether too icky a name for this lovely stuff. It's like somebody boogered my rose. I think we should call it something else. What, though? Lemon roses? Lemon velvet? No, that sounds like chewing tobacco. Lemon sauce? Too liquid. Lemon jam? Close, but how to distinguish it from marmalade?