Tea...
Moroccan Style:
A
diminutive silver teapot; a few ounces of
water; 4-5 palm sized
sugar crystals and
a handful of
black spearmint sprigs.
Profusely boiled then poured on-high for a
fine airy froth.
Serve liberally with still-warm bread and a thin apricot marmalade beneath a bright Saharan Sky.
( Malodorous camels optional).
( Quiet contemplation highly recommended).