When I looked through the lens, I saw the streaks of sunshine, exquisite light that my own eyes couldn’t see apart from the lens. I thank God for the mystery and beauty that’s captured with photography.
It started with the figs last week. I’ve heard fresh figs are very hard to find in the market and very expensive. Now that we have two fig trees, I can see why. Ripe figs are quite perishable, being in perfect form for just a day after picking. They can be kept in the fridge a week but do get softer. Like bananas, figs can be eaten when super ripe but they turn winey.
Every year I tend to give away our little fig harvest.
I love sharing and I’m just in the right place at the right time and there are people to give figs to. But this year, there was no one. So to do the figs justice, I determined to celebrate each and every glorious one. Such richness, oh my. Figs are liquid gold, honey that grows on a tree, a king’s dessert!
The fig trees nearly died two years ago from the cold winter. I’m so thankful we have figs again on one of the trees.
We were out of town so I missed the peak ripeness of some of them and several had already dropped. I picked all the ripe figs from the tree.
Look at this basket of amazingness! I wish they weren’t so perishable.
My entire breakfast that day centered around the first ripe fig with Julianna cheese. (posted on Instagram)
But still, there truly is nothing finer than just one perfect fig.
If you only have one fig, enjoy it slowly, plain, with nothing else at all.
But if you have more figs, then it’s fun to go further. Which started my search for the perfect compliment, a flaky barquette to cradle a fig and other flavors.
…to be continued…
I don’t know what gave me the idea but I was eating a tortilla one day a couple weeks ago and thought it would be great to make a weaving of colored tortilla strips.
It took a week or so to hunt down colored tortillas. We found the green Spinach Wrap tortillas at Whole Foods and the spicy Habanero Lime tortillas at Trader Joes.
The first Woven Tortilla was made of strips of white and orange tortillas. I cut them with kitchen shears.
The Habanero Lime tortillas were a little smaller than the white Mission tortillas. I ended up using the center section of two Habanero tortillas to get enough strips that were long enough.
It was almost as easy as weaving paper strips, but tortillas are more fragile. None broke but I treated them gently.
Brushing the woven tortilla mat with olive oil helped the pieces stick together.
They still weren’t very stable though so I had to slide the woven piece into the skillet using a big spatula. Once one side was browned on medium heat, I placed another hot skillet over top and flipped it over. That was tricky! The tortilla mat still folded in half and it was a bit of work straightening out the strips.
Once they were lightly browned, the tortillas were more crisp and held together better. I slid the finished tortilla mat out of the skillet and onto the plate.
Topped with black beans in a taco meat nest, scoops of guacamole and sour cream and a sprinkling of white cheddar, the Woven Tortillas looked and tasted wonderful!
I tried another method of weaving that stayed together easily. Instead of cutting the white tortilla into strips, I cut slits in it with a knife, then wove strips of colored tortilla through the slits.
This time, I brushed olive oil on the white flour tortilla before weaving so the oil would help hold the pieces together. That worked great.
Treating the tortillas gently so the one-piece white tortilla didn’t split at the ends, I carefully wove orange Habanero and green Spinach tortilla strips through the slits.
These take time so I recommend weaving them ahead of time, wrapping air tight and keeping the woven tortillas in the fridge. Brown them on medium heat right before serving.
Lunch was festive and delicious!