More often than not, this is how it begins.
I'm not making excuses, smiling. I'm just explaining.
Have you ever tried to convince yourself of something?
I have and I try today.
But I do these things instead: photograph, cook, write, and share.
All the while knowing that I have many other chores with which to busy myself.
The figs cannot wait.
After all, there are limits to how long they will remain fresh.
If this past week holds any life lessons for me, it is not to wait until there are later moments for kinship, relaxation, or an opportunity to take a deep breath and be or feel thankful for the chance to do so.
I say take the pictures, write the words, share the moments, visit friends, take the naps, and or whatever other things bring you joy.
So, today I relax into the creative atmosphere of my kitchen.
I enjoy these little snippets of sharing everyday moments with you.
I'm including the recipe below, just in case you are interested in preparing the yummy figs.
It's a quick and easy recipe that I found on Food Network and compliments of Claire Robinson.
Love to you and yours,
6-8 Mission figs, halved
1 tablespoon unsalted butter
3 tablespoons honey
pinch ground cinnamon
pinch kosher salt
Fresh ricotta or fat free Greek yogurt, for serving - I didn't use those. I served two hot figs atop a fresh shortbread cookie and drizzled in the warm honey sauce.
Preheat the oven to 400 degrees F.
Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon, and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10-15 minutes.
Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
Recipe credit: Claire Robinson/Food Network