This particular fig tree was SPECTACULAR for climbing when I was young (and when I say young, I mean last weekend) after it had been cleared of all snakes, etc.
BUT I DIGRESS.
I have this habit of seeing a recipe that I think sounds delicious, and then trying to make it work with whatever I have in the kitchen. For example, I picked the following out of the girl and the fig cookbook that I picked up from the library:
Prosciutto-Wrapped Figs
12 fresh figs, cut in half
12 slices prosciutto, sliced very thin
1/4 cup extra virgin olive oil.
Preheat the oven to 350.
Wrap the fig halves with the prosciutto and drizzle with olive oil. Roast the figs for 15 minutes and serve.
SEEMS SIMPLE ENOUGH RIGHT?!
Did I have prosciutto? No. So I used salami.
Did I have the patience to wait for our oven to preheat? No. So I just ate it raw. Salami + fig + a little bit of mozzarella (because I love mozzarella). A cop out? Perhaps, so the next day I vowed it would be different, and stopped by Say Cheese on my way home. I liked my cheese idea, so instead of being traditional with goat cheese + fig, I picked up some truly awesome, salty, nutty Gouda. Not Smoked Gouda. I hate Smoked Gouda.
NOW THAT'S A SWEET PICTURE YOU MIGHT SAY.
Ok have another:
Wow. Now that is the sweetness.
HOLY SAINT PATRICK. Or should I say - St. FRANCES? Because that looks like a godsend to this SCS [Starving College Student(tm)].
ReplyDeleteEnough with my stupid jokes. Try the roasted figs w/honey and black pepper recipe with toffee or french vanilla ice cream. REALLY GOOD.
You know, I think you could devote this entire blog to making up silly captions to Grammy pictures. It would be an internet sensation, I tell you! Because I about died laughing.
Replacing almost every ingredient in the recipe and then not following the heating directions is more than a cop-out. I would even say that you might as well not have cooked anything at all. That would have been more pleasant than the bizarre concoction you threw together. FAIL.
ReplyDeleteLove,
Dream Dasher