Lord Bottletop's Fez

Orient the page in profile form, as the design has a greater length along its vertical axis than its horizontal axis With the compass, draw the central circle and divide it into 6 equal parts. With the ruler, draw the vertical and both diagonal axes through the center.   With the compass set at the same radius, place its point at the intersections of each axis where it meets the circle, and make a mark bisecting the access outside the center circle. These will be the centers of the 6 surrounding circles. Draw the 6 surrounding circles. These should touch the edge of the adjacent circles (center, left, and right) without overlapping them. Begin to divide each of these 6 circles into 6 equal parts.   The axis already defines the first 2 points. Placing the point of the compass (same radius) at the point where it’s predefined axis already crosses the outermost point of the circle, and make 2 marks on either side for the second two points. The last 2 points as where the circle meets its ad

Part 1: Patterns constructed from classes with Hamza El Fasiki, Fes  S1: Six-fold with circles and qTeeb ( مسدس بالدواير والقطيب) S2: 4 Hammers (Arbaa Mtarek), tessellation  (اربع مطرق) ___________________________________________________________________________________ S3: 12-fold Bald (Tanashri Qraa), tessellation (تناشري قرع) _________________________________________________________________________________ S4: 8-fold with scissors (Mteman bil Maqoussa)   (متمن بل مقوصة) ___________________________________________________________________________________ S5: 8-fold with folds and tajine (Mtemen bil Matwi w Tajine) (متمن بل مطوي و طاجين) ___________________________________________________________________________________ S5: The Spiderweb (Al-Ankaboutiya) (ال عنكبوتية) __________________________________________________________________________________ S6: 8-fold w/ ball (Tanashri bil Kora )  (تناظري بل كرا) _________________________________________________________________________________

Moroccan seafood bastilla is a rich mixture of shrimp, calamari, and whitefish, seasoned with herbs and spices, fluffed out with cellophane noodles, and wrapped in "warqa" (Arabic word for "paper") a Moroccan filo dough made fresh daily. In coastal cities like Essaouira and Agadir, bastilla is available in the souks in individual serving sizes .   But wherever I tried it, it underwhelmed. There was a potentially great dish there, but the flavors were muted.  It seemed strange that the seafood bastilla should be as bland as it was. After all, its cousin, chicken bastilla, albeit with a much different set of ingredients and spice mixture, is such a special occasion dish that I'd ask Nabila, our housekeeper in Fes, to make it whenever there were guests.  The seafood bastilla I'd tried contained ingredients that blunted the flavor of the fish, like grated Swiss or Gruyere cheese, and reconstituted mushrooms. I thought there had to be a tastier variant but I coul