maybe we should try this whole tweeting thing. all the cool kids are doing it.I crack myself up.
Meanwhile, I have a pound of figs in my fridge that need to be made into something. Anything. Well, something that travels well - perhaps something I can take to Thanksgiving or even freeze. The figs are gorgeous. Deeply purple.
But what does one do with them? Any ideas dear readers?
Monday, November 24, 2008
Gettin' Figgy.
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2 comments:
My grandmom always made fig preserves. There's this great video of her making them, continually saying to my cousin, "More sugar. A little more, keep pouring"
I think there were about 5 pounds of sugar when she was done. At her funeral, we ate all of the remaining perserves, poured over hot buiscuits. Sadly, it wasn't the tastiest of fig preserves, but a sweet memory.
Yes, cut them into quarters (but not all the way through, just sort of open them up) and put them in a pan and drizzle them with olive oil. Roast them in the oven for about 15 minutes at oh, 350-400 (whatever you have the oven on is probably fine). Then sprinkle them with salt and pepper and a little feta cheese and toasted pecans. Sounds like a strange combination but it's oh so GOOD. Thanks, Southern Living, for this one.
I haven't commented in a while, but I enjoy reading! :)
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