The winter light slips through the clouds caressing the Atlas Mountains just outside Marrakesh. Our friend, designer Debby Dean, pours a mint tea as we wrap ourselves in the unexpected sunlight. But the most brilliant surprise under our Stone Desert tent is the sliced oranges dusted with cinnamon. Who knew how a sprinkle of this common spice could tame the tangiest orange, turning each crescent into confection.

A simple Moroccan pleasure discovered while traveling makes one feel at home in the world. And now, back in our own home, we always reach for the ground cinnamon when slicing an orange. We use cinnamon from Saigon.
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