Made a paste from garlic, cumin, paprika, powdered ginger, and salt – rubbed into cubed Alston Farms beef roast, left for a few hours. Threw into a pot to brown, added 1.5 cups of gingered squash soup (pureed butternut squash, leftovers). Left to simmer for 1/2 hour, then added a handful of raisins and ~5 chopped canned whole tomatoes. Left to simmer another hour or so (got beers at 500 club). Added 5 small yellow squash, quartered, simmered for another 10 min, then 1/4 cup of kalamata olives, julienned strips of 1 freshly roasted red pepper, and julienned rind from 2 preserved lemons. Served in Sasha’s tajine over Israeli couscous (1:1.05x couscous to water).