My sister Hesty was asked to make belgian waffles as a special pre-party brunch treat for a good friend. After much searching and digging, she found this recipe that knocked the socks off everyone :)

During his travels in Morocco, RubyStarfire was introduced to tagines. They are absolutely amazing! They are delicious and easy to make. The word actually refers to both the thing it's cooked in (see photo above) and the food cooked in it. The shape of the tagine allows for the food to be steamed and constantly self-marinated leaving you with soft tasty food in a rich sauce. When it's done cooking, you take the cone-shaped lid off and serve the food in the bottom of the dish it cooked in. Make sure you have a loaf of bread on hand to pick up the food with and eat!

You don't have to cook just tagines inside of a tagine or just use a tagine to cook tagines! A tagine is essentially a stew, so you can cook any stew in a tagine. You can also cook any tagine in a skillet or pot in the oven, but you lose the atmosphere the tagine would bring to the table.

Mini tagine cellars also come in two's or three's connected to each other; these are used in place of salt and pepper shakers. Pepper is hard to find in these, however. Two mini tagine cellars like the image to the left will have salt and cumin inside. If there is a third tagine cellar, it might contain pepper or whatever the restaurant or household decides to keep in them. Ruby has a small rounded tagine that he keeps his coffee sugar cubes in.