Day 3 - Brunch, Morocco Style!

We arrive at one of the larger "mud" houses in the area. This gentlemen (don't remember his name, sorry) starts setting up for us.

First, tea. Morrocan tea is usually sweetened, and minty. The technique of pouring seems to be, get the pot about 2 foot above the glass and let 'er rip. He didn't miss, unlike me in the thunderbox (more on that later).

Then comes the freshly made bread and the amazing (just pressed?) olive oil. For the record, this was the best olive oil I had ever had in my life!

The whole crew, soaks up the food, the sun and the experience. Very cool.