My favorite way to eat a fig is straight from the tree while the fruit is still warm from the sun and the neighbors I foraged it from aren’t looking. This isn’t always possible during these times of pandemic. Everyone is home and you never know who is gazing out the window yearning for the life they’ve put on hold. So if you’re like me – searching for a new way to eat those clandestine figs – I’m here to say roasted figs go incredibly well with fish. Figs and fish. It’s certainly an alliteration.
I haven’t made a big deal about cooking this summer. I can’t quite find the juice. Don’t worry we’re still eating well. I’m just putting a lot less thought into what I prepare each night. My last few posts wouldn’t even count as cooking for most of us.
Figs and Fish
But what about today’s post? Do roasted figs and fish count as cooking? When I started I only had a vague roadmap inspired by Valley Fig Growers of what I wanted on the plate. I figured it was a good time to do something I hadn’t done in a long time. Leave the cookbooks and the recipes behind and cook on the fly and in real-time. And take notes. So I grabbed a pen and paper (my iPad is way too old at this point) and announced to Ken that we’re eating in 30 minutes so he better go pick a wine.
.…this is what I came up with. GREG
PS I’ve always been a fig fiend. I’ve even got a video from 2008 to prove it. Follow the link then scroll all the way to the bottom of the page and click on the photo. Blogs (and blog videos) sure have come along way since then.