Moroccan Love Quotes

Settling into a new country is like getting used to a new pair of shoes. At first they pinch a little, but you like the way they look, so you carry on. The longer you have them, the more comfortable they become. Until one day without realizing it you reach a glorious plateau. Wearing those shoes is like wearing no shoes at all. The more scuffed they get, the more you love them and the more you can't imagine life without them.

POEM FOR SOUKAÏNA” **** To tell of my new Moroccan Love, Ô, I court her everyday. But just as a pearl in the mud is a pearl, So is my Love just an Arab girl… in that I offer her constant, loving woos, but she’ll ask me in return that I give her flooze*. That’s when I kiss her and shrug, and I say, “Someday.” And she gives me her love free anyway. * * * Ô, my Love is a child of the souks. In Casablanca born. A gypsy thief, “Soukaïna” named. We met in the souks of Marrakech, It was here my heart she tamed. Ô, she came at nineteen to Marrakech, In search of wild fun. And she lived in Marrakech seven years, Before my heart she won.

If Moroccans are dying in Indo-China, if it rains too much or not enough, if there is no work, if one’s wife is sick and penicillin is expensive, or if the French are still in Morocco, it is all the fault of America. She could change everything if she chose, but she does nothing because she does not love the Moslems.

Her heart was gasping, empty. Whatever resistance had been in her, she gave it up. Her hands knew what they wanted: They wanted Akiva, the spark and heat of him. Even in the warmth of the Moroccan spring, she was cold, as if the only thing with a chance of warming her was him.

You must let the color to set for as long as it is possible.The darker the stain,the more that he loves you," she says,her English halting,broken, but the message is clear. Emphasized by the meaningful look she shoots Vane and me. "Oh,we're not-" I start to say. We're not in love! But Vane's quick to stop me. Slipping an arm around my shoulder, he presses his lips to my cheek, bestowing on the old woman the kind of smile that encourages her to smile back in a startling display of grayed and missing teeth. His actions stunning me stupid, leaving me to sit slack faced and dumb-with heated cheeks,muddied hands, and a rising young breakout start draped over my back. Having never been in love,I admit that I'm definitely no expert on the subject. I have no idea what it feels like. Though I'm pretty sure it doesn't feel like this. I'm pretty dang positive Vane's just cast himself in yet another starring role-playing the part of my dashing young love interest,if only to appease this strange,Moroccan woman we'll never see again. Still,Vane is an actor,and an audience is an audience-no matter how small.

The wine would be copious, the conversation scintillating, and the amenities deluxe. How could he say no? The answer, as always: money, money, money. Lewis relayed the cost, all inclusive, and, though the amount was staggering (Less checked twice to be sure it was not in Moroccan dirhams), he was, as always, already too much in love. Bedouin music was already playing in his ears; camels were already grunting in the darkness; he was already standing up from embroidered pillows and walking out into the desert night, champagne in hand, to let the floury Sahara warm his toes as, above him, the Milky Way glowed with his birthday candles. For it was somewhere in the Sahara that Arthur Less would turn fifty. He swore he would not be alone. Memories of his fortieth, wandering the broad avenues of Las Vegas, still came to him in worser moments. He would not be alone.

It's eight, and it's time to prepare the filet mignons encrusted with pepper, sliced and served with an Israeli couscous salad with almonds, feta cheese, cherry tomatoes, roasted red peppers, preserved lemons, braised fennel, and artichoke bottoms. Funny, when I'd first made this meal for Caro, she didn't believe me when I'd presented the fine or medium grains at Moroccan or Algerian restaurants. Regardless of the name, Israeli couscous is more pasta-like and not crushed, but delicious all the same, and I love the texture---especially when making a Mediterranean-infused creation that celebrates the flavors of both spring and summer. While Oded preps the salad, I sear the steaks, and an aroma hits my nostrils---more potent than pepper---with a hint of floral notes, hazelnut, and citrus. I don't think anything of it, because my recipe is made up from a mix of many varieties of peppercorns---black, green, white, red, and pink. Maybe I'd added in a fruitier green?

As for the square at Meknes, where I used to go everyday, it's even simpler: I do not see it at all anymore. All that remains is the vague feeling that it was charming, and these five words are indivisibly bound together: a charming square at Meknes. Unboubtedly, if I close my eyes or stare vaguely at the ceiling I can re-create the scene: a tree in the distance, a short dingy figure run towards me. But I am inventing all this to make out a case. That Moroccan was big and weather-beaten, besides, I only saw him after he had touched me. So I *still* know he was big and weather-beaten: certain details, somewhat curtailed, live in my memory. But I don't *see* anything any more: I can search the past in vain, I can only find these scraps of images and I am not sure what they represent, whether they are memories or just fiction. There are many cases where even these scraps have disapeared: nothing is left but words: I could still tell stories, tell them too well [...] but these are only the skeletons. There's the story of a person who does this, does that, but it isn't I, I have nothing in common with him. He travels through countries I know no more about than if I had never been there. Sometimes, in my story, it happens that I pronounce these fine names you read in atlases, Aranjuez or Canterbury. New images are born in me, images such as people create from books who have never travelled. My words are dreams, that is all. For a hundred dead stories there still remain one or two living ones. I evoke these with caution, occasionally, not too often, for fear of wearing them out, I fish one out, again I see the scenery, the characters, the attitudes. I stop suddenly: there is a flaw, I have seen a word pierce through the web of sensations. I suppose that this word will soon take the place of several images I love. I must stop quickly and think of something else; I don't want to tire my memories. In vain; the next time I evoke them a good part will be congealed.

There are signs, however, that a good time was had all last night. Jo might have found herself caught in the middle of a love triangle, but she clearly didn't mind staying around when she thought that one of the angles had been dispensed with. The remains of dinner still grace the table---dirty dishes, rumpled napkins, a champagne flute bearing a lipstick mark. There's even one of the Chocolate Heaven goodies left in the box---which is absolute sacrilege in my book, so I pop it in my mouth and enjoy the brief lift it gives me. I huff unhappily to myself. If they left chocolate uneaten, that must be because they couldn't wait to get down to it. Two of the red cushions from the sofa are on the floor, which shows a certain carelessness that Marcus doesn't normally exhibit. They're scattered on the white, fluffy sheepskin rug, which should immediately make me suspicious---and it does. I walk through to the bedroom and, of course, it isn't looking quite as pristine as it did yesterday. Both sides of the bed are disheveled and I think that tells me just one thing. But, if I needed confirmation, there's a bottle of champagne and two more flutes by the side of the bed. It seems that Marcus didn't sleep alone. Heavy of heart and footstep, I trail back through to the kitchen. More devastation faces me. Marcus had made no attempt to clear up. The dishes haven't been put into the dishwasher and the congealed remnants of last night's Moroccan chicken with olives and saffron-scented mash still stand in their respective saucepans on the cooker. Tipping the contents of one pan into the other, I then pick up a serving spoon and carry them both through the bedroom. I slide open the wardrobe doors and the sight of Marcus's neatly organized rows of shirts and shoes greet me. Balancing the pan rather precariously on my hip, I dip the serving spoon into the chicken and mashed potatoes and scoop up as much as I can. Opening the pocket of Marcus's favorite Hugo Boss suit, I deposit the cold mash into it. To give the man credit where credit is due, his mash is very light and fluffy. I move along the row, garnishing each of his suits with some of his gourmet dish, and when I've done all of them, find that I still have some food remaining. Seems as if the lovers didn't have much of an appetite, after all. I move onto Marcus's shoes---rows and rows of lovely designer footwear---casual at one end, smart at the other. He has a shoe collection that far surpasses mine. Ted Baker, Paul Smith, Prada, Miu Miu, Tod's... I slot a full spoon delicately into each one, pressing it down into the toe area for maximum impact. I take the saucepan back into the kitchen and return it to the hob. With the way I'm feeling, Marcus is very lucky that I don't just burn his flat down. Instead, I open the freezer. My boyfriend---ex-boyfriend---has a love of seafood. (And other women, of course.) I take out a bag of frozen tiger prawns and rip it open. In the living room, I remove the cushions from the sofa and gently but firmly push a couple of handfuls of the prawns down the back. Through to the bedroom and I lift the mattress on Marcus's lovely leather bed and slip the remaining prawns beneath it, pressing them as flat as I can. In a couple of days, they should smell quite interesting. As my pièce de résistance, I go back to the kitchen and take the half-finished bottle of red wine---the one that I didn't even get a sniff at---and pour it all over Marcus's white, fluffy rug. I place my key in the middle of the spreading stain. Then I take out my lipstick, a nice red one called Bitter Scarlet---which is quite appropriate, if you ask me---and I write on his white leather sofa, in my best possible script: MARCUS CANNING, YOU ARE A CHEATING BASTARD.

Pulling out a stick of lilac chalk, Dina added "besotted briouats" to the list, followed by "rosy-cheeked ghriba." The briouats--- melt-in-your-mouth filo pastry filled with honey and almonds--- were heavenly, even without the spell that made you feel like you'd been kissed on the forehead by a loved one. The ghriba, decadently soft sugar cookies with rosewater essence and lemon zest, were laced with a spell to warm up the fingers and toes.

The most important heritage I received from my father is my jealousy for my country and my sincere love for my king. We can only succeed as Moroccans if we learn to be proud of our identity and to be responsible for the development of our country.

She shook her hair in the cool breeze and inhaled, the scents of lavender and rose and jasmine sweet in the lucent air. They passed fields where delicately scented rosa centifolia bushes grew. "How was the rose crop this year?" "Excellent. We had a mild spring and a generous rainfall. Twenty to twenty-five blossoms on every branch. Our rose was indeed the 'queen of the flowers' this year, to quote the Greek poet Sappho." He lifted his chin and peered at her down his nose. "Our rose de mai is expensive, Danieeele, but far superior to others." Laughter bubbled in her throat. "Your Gallic pride is showing, Philippe." He expressed a puff of air between pursed lips. "Bulgaria? Morocco? You can't tell me their roses are better than mine." "Just different," she said with patience. "Moroccan roses have a rich perfume, and Bulgaria's Valley of the Roses produces lovely damascena roses scented with a brilliant tinge of pear.