We have a local "guys" cooking club with 6 members including a couple of chefs. We take turns hosting themed dinners and tonight, it's nomadic food. My offering is goat shank tagine with onions, dried apricots and dates. The young goat meat's been marinating in North African spices for a day and it's just going on to the oven for 4 hours. Carrots go in later, then garnished with lemon rind and cilantro.

The rest of the menu includes a gypsy stew, Indian corn pudding, lamb kofka, flat breads, roasted veggies and finally for dessert, goat milk, sweet basil and honey "pot de creme" with stewed wild berries. Lot's of wines to match. Life can be tough.