Intrigued by the thought that you aussies can import feta from Persia/Iran, had myself a gander around the Big G and discovered that it's another name for a marinated variety ... "in a blend of olive oil and infused with garlic, herbs and spices" ... yes? OH YUM. Would have to bypass those made with cow's milk myself, but could seriously devour the sheep & goat varieties. Pass the figs, please!
we CAN grow figs here (Norfolk, UK) but I have a tree which obstinately refuses even to try .. :( friends round the corner have 7 trees hanging over their wall ... in September many an early morning walk includes a scrumped breakfast ... though they are actually very generous with their glut .. delicious photo
India , the two pictures on the top have really changed , the dress have colours never seen before what have you done ? figs can we have on Bornholm only in the summer , taste fantastic
The piece at top left was dyed in New Orleans in 2012, the piece at right is my newest work...something I am still exploring...I call it my "endless horizons" dress
Have only had figs with goat cheese sprinkled with a tad of balsamic vinegar. My Ellie loves feta (can eat a junk in one setting...by itself) so we'll have to try this pairing. Thanks for the tip!
fudge has its place...provided it is made properly, not just mixed from melted chocolate and condensed milk. and by proper i mean boiling cream, butter and brown sugar together until the mix makes those volcanic big bubbles that have a lace fringe of smaller bubbles around their edges, letting it cool for three minutes, beating it within an inch of its life to create that lovely fine-sand texture, folding in a spoonful of salt flakes and then scraping the hot mess on to a flat surface as quickly as you can [before it sets]. mark the surface while still hot so you can get it into bite-size lumps later and when it cools dip it in dark chocolate. that's what i would call Good Fudge! and may explain why i carry such comfortable built in sitting cushions around with me...
Intrigued by the thought that you aussies can import feta from Persia/Iran, had myself a gander around the Big G and discovered that it's another name for a marinated variety ... "in a blend of olive oil and infused with garlic, herbs and spices" ... yes? OH YUM. Would have to bypass those made with cow's milk myself, but could seriously devour the sheep & goat varieties. Pass the figs, please!
ReplyDeletePretty sure this stuff came from sheep , made in Oz, appellation Persian :-)
Deletenomnomnomnomnomnom.
DeleteOur figs are at least a month away from being ready to eat.
ReplyDeleteIt seems to be 46 degrees here all the time which may have something to do with it?
Deletewe CAN grow figs here (Norfolk, UK) but I have a tree which obstinately refuses even to try .. :( friends round the corner have 7 trees hanging over their wall ... in September many an early morning walk includes a scrumped breakfast ... though they are actually very generous with their glut .. delicious photo
ReplyDeleteScrumpery adds extra spice.
DeleteIndia , the two pictures on the top have really changed , the dress have colours never seen before what have you done ? figs can we have on Bornholm only in the summer , taste fantastic
ReplyDeleteThe piece at top left was dyed in New Orleans in 2012, the piece at right is my newest work...something I am still exploring...I call it my "endless horizons" dress
DeleteHave only had figs with goat cheese sprinkled with a tad of balsamic vinegar. My Ellie loves feta (can eat a junk in one setting...by itself) so we'll have to try this pairing. Thanks for the tip!
ReplyDeleteFigs are also awesome with blue cheese on pizza
ReplyDeleteThis comment has been removed by the author.
ReplyDeletethis looks so delicious
ReplyDeletefigs and feta…
ReplyDeletei like f foods…
[perhaps, umm, fudge?]
ok, figs and feta are just FINE.
fudge has its place...provided it is made properly, not just mixed from melted chocolate and condensed milk.
Deleteand by proper i mean boiling cream, butter and brown sugar together until the mix makes those volcanic big bubbles that have a lace fringe of smaller bubbles around their edges, letting it cool for three minutes, beating it within an inch of its life to create that lovely fine-sand texture, folding in a spoonful of salt flakes and then scraping the hot mess on to a flat surface as quickly as you can [before it sets]. mark the surface while still hot so you can get it into bite-size lumps later
and when it cools
dip it in dark chocolate.
that's what i would call Good Fudge! and may explain why i carry such comfortable built in sitting cushions around with me...
My figs are suffering from lack of rain.
ReplyDeleteAnother great cheese which I buy locally from the Farmer's market: Meredith marinated goat's cheese-yum!