It’s about time! Look what’s popping up in my yard.

After Wednesday night’s snow storm, all I wanted to do was stay home and build a snowman in the yard, but grown-ups don’t get snow days. So I had to wait until today, after I’d run all my errands. Here he is!

A California girl is totally capable of building a decent snowman!

Our next stop was the Todra Gorge. The massive crevice in the mountains divides the High Atlas from the Jebel Sarhro. The roads leading in had some really impressive views as well. It was a good spot to stop for lunch on what turned out to be a very long day in the car.

Camels on the side of the road on the way to Todra Gorge.

This village blends right into the mountain behind it.

Driving into the Todra Gorge for a lunch break.

Veggie couscous, yum.

Cow crossing sign (I never could get a shot of the camel crossing sign!)

When my friend Paula comes to town, it’s always a foodie adventure. We both enjoy trying new restaurants, but more than that, we really love interesting cultural flavors. I was definitely intrigued to try Kajitsu, a new Japanese restaurant that specializes in shojin cuisine, developed in Zen Buddhist monasteries in ancient Japan. Everything is seasonal, so they change the menu every month, and all the food is vegan, fresh and light. We splurged on the Hana menu, a 7-course feast for the eyes as well as the body. I started taking pictures at our third course. Here’s what we had.

Slow Braised Japanese Turnip with Black Truffle, Tokyo Negi and Lotus Root

Carrot and Shimeji Mushroom Soup with Maitake Mushroom Tempura

Fresh Diced Persimmon, Fig and Jicama with Creamy Sesame Sauce, House-made Tofu with Matcha Soy Glaze

House-made Soba Dumpling

Grilled Pumpkin Nama-Fu* with Cranberry and Sansho Sauce, Crispy Japanese Taro in Yuba and Shiso

*Fu is a wheat gluten, derived from wheat flour by separating the starch from the gluten. Nama-fu is a mixtue of gluten with glutinous rice powder. This is the same rice powder used to make mochi, and this pumpkin nama-fu had a very similar texture.

Matsutake Mushroom Rice, House-Made Pickled Vegetables

Close-up on the pickles

Chestnut “Yokan” Pastry

Rakugan Candies (by Kyoto Kagizen Yoshifusa)

Hot water for matcha (green tea)

Whisking matcha with a traditional whisk

Real matcha!

Beautiful, seasonal dishes are part of the experience of kaiseki cuisine.

Kajitsu was a wonderful decadent experience, and I’d love to go back in a completely different season to try it again. Thanks to Paula for coming to NYC to enjoy this awesome meal with me!

I entered The Kitchn’s Quick Weeknight Meals contest with my “Farmers Market Bounty En Papillotte” so I can win fabulous prizes. Please register and vote for me before Wednesday, September 30!