Although another gal has cornered the identity, the girl and the fig, this month I could qualify as her runner-up.
Today, I had every intention of posting a piece on apples. After all, it’s Seasonal Food Friday, and I’m planning to make an apple crisp for dessert on Saturday.
As luck would have it, my husband came home yesterday with an abundance of FIGS from dear friends in Dutch Flat. They are delicious.
As you may know, figs don’t keep. When they’re ripe, they’re ripe. Either eat ‘em at their peak, or preserve them for future use. Since I don’t have a dehydrator (hint, hint – great idea for a holiday gift), I am canning again. Last week, I made fig chutney. This time, it’s fig jam with a touch of sherry and fennel.
As the pot of figs simmers on the range, and jelly jars sterilize in the dishwasher, I have time to take a breath and write. I haven’t done this much canning since I was a young girl. Back in Connecticut, I used to make wild grape jam for everyone in the neighborhood. My sisters and I helped my mother and grandmother can sweet pickles (bread & butter and watermelon), spiced peaches, and tomato conserve. Figs were not part of our repertoire.
Although it’s fall, the temperature was in the 80s today and will stay that way all weekend. After a summer that never quite materialized, I am ready to bask in the October sun and savor the moments. It feels good to slow down and enjoy simple pleasures.
I’ve always associated fall with new beginnings. Maybe it’s because the school year begins in fall. Or, maybe it’s because I turn a year older each October. Either way, my New Year starts now, not in January. Now is the time to reflect and reminisce, to give thanks and count my blessings. Last year was about having more fun: “move-play-laugh.” The year ahead is about dreaming big and living large. Time to let my light shine.
Please leave your comments below.
What are you thankful for? What’s cooking in your kitchen? Have a great weekend!