Thanks to my dear friend, Martha Stewart, I had my first fig today.
Then, I had about 10 more, two ways. Delicious.
Everytime I try a delicious food I’ve never tried before, I wonder why I waited so long.
There’s something wonderful in the seeds, I think? Something tastes bright and honey-like in there.
Whatever it is, I’m into it. We’re friends. Two ways.
I trimmed the knubby edges and heated a TBS of water and splash of lemon until smoking and almost bubbling, then placed fig, face down, two minutes, other side, two minutes.
1. Fig basil bite
Cooked fig on a basil leaf, splash of lemon juice, balsamic vinegar and a pepper grinder turn
2. Fig salad
Arugula, spinach and julienned basil, cooked figs, splash of balsamic vinegar and lemon and s&p
It was spicy and bright and perfect for the light dinner I was craving, after a very late lunch.
And I’m adding figs to my weekly grocery list,as long as they are in season!
My favorite wine was also on sale today. (So, I bought two bottles. Hopefully, one of them will make it until the weekend.
If I still had my Magic 8 Ball from middle school, it would tell me OUTLOOK DOES NOT LOOK GOOD.)
It was a good day : )