Figured Figs Were a Good Idea

....And I was right!

But before we get to that... I must tell you: It is an end of an era. And I'm not talking about the Lance Armstrong debacle - seriously though folks, can't we just let the guy be? Hasn't losing parts of his manly bits been hard enough on him? His tests have been clean. Refusal to participate in on-going harassment doesn't = guilt, it does however mean he might not be willing to subject his life, energy, emotions, time, and money in what could possibly be an endless (and fruitless) inquiry into his abilities. And also, why do we care so much about whether he did or didn't juice? Is that going to determine if you get that raise next month? Or establish where your next vacation should be? Or what color you decide to highlight your hair? Let the guy alone for gods sake.

Wow. That one really got away from me. Uhhh....

Right. End of an era. I'm moving across the country tomorrow from Victoria to Toronto. Holy crap.

As I said yesterday on Gastronomical Sovereignty, everything is in boxes, the movers just came, and I will be sleeping on quality MEC camping gear for the next 9-14 days until my shit shows up at the new place. So I'm leaving you with two gifts over the next two weeks...

The first is a fabulous guest post next week from the ever amazing Courtney @ The Fig Tree. She's got a real gem in store for you! 

The second is a recipe inspired by the title of her blog.... because I figured figs were a good idea. And as I said above, I was right! But c'mon, let's be honest here - when am I ever not right?

Figs are just about everywhere right now. Soft, juicy, deliciously tangy yet tenderly sweet... I love me some figs!

When brother was in town visiting this week I picked up a basket at the farmer's market. And boy sure as heck as ants on a log I was happy that I did! This little dish is simple, quick, and fabulously sweet yet salty to boot!

I suggest you make some for yourself. Soon.

Stuffed & Tucked Prosciutto Wrapped Figs
(printable recipe) - serves 4.

Ingredients:

4 Ripe Figs.
6 Oz Quality Soft Goats Cheese.
4 Big Basil Leaves.
4 Thin Slices of Prosciutto.
4 Tbsp Local Organic Honey.
'Lil Balsamic Reduction.
Small Handful of Toasted Walnuts, roughly chopped.
Fresh Cracked Black Pepper, to taste.

What to Do:

Pre-heat your BBQ to medium-high heat.

As that warms, place the goat cheese and black pepper in a bowl and mash together.

Make a thin slit in the side of each fig to the center. Gently stuff with an ounce or so of peppery cheese and place basil leaf on top of the cut. Carefully wrap in a piece of prosciutto and carefully press to hold.

Place figs on the grill and BBQ for about 1 and a half to 2 minutes per side or until prosciutto is crisp and cheese is oozy.

Plate and drizzle with honey, balsamic reduction and sprinkle with a few chopped nuts.

Eat.

Wish me luck, my lovelies!

Thirsty much? Watermelon Salad = Good

Happy Thursday morning to you darling readers!

When you think of Summer, what comes to mind?...

Lazy days on the beach? Coronas* on a patio? Music festivals up the ying yang? (if there was a music festival up my ying yang I'd have one thing to say, and one thing only... "ouch").

Aside from the above, along with tomatoes, flip flops, and camping, Summer to me means watermelon!

I think it stems from my childhood. I distinctly remember sitting at picnic tables as a young'n with the sun smiling down at us, giant slice of watermelon in one hand, way messed up napkin in the other, spitting seeds directly out onto the grass beneath our feet. Those were the days. The days of Summer when the biggest responsibility you had was making sure the dishes you had to dry after dinner weren't still sopping wet when you put them away in the camper. Oh yeah, and watermelons still had seeds! 

I know it wasn't the classiest of endeavors - eating a watermelon. Bite, chew, spit. But it was fun. And the watermelons weren't franken-fucking-scary engineered products of some group of men hidden away in Monsanto's windowless labs. That being said, I still eat me some tasty watermelon from time to time and after the experience I referred to in this post, this dish just had to be done.

Watermelon Salad with Fresh Mozzarella & Marcona Almonds

(printable recipe) - Serves 4.

Ingredients:

4 C Chopped Watermelon, 1" pieces, refrigerated & cold.

1 Ball Fresh Buffalo Mozzarella (If you can get your hands on Burrata, sub that), drained & roughly torn.

Small Handful of Marcona Almonds, lightly toasted.

Small Handful Fresh Basil.

1 C Creme Fraiche.

4 Tbsp Local Organic Honey.

Coarse Sea Salt.

What to Do:

First, toss the watermelon with a good pinch of salt and place back in the fridge until ready to use.

Next, mix the creme fraiche and the honey together in a bowl until well blended. Adjust to taste. You want it fresh yet slightly sweet.

Lastly, drizzle or spoon the dressing onto a plate, topping with the rest of the ingredients, finishing with the torn mozzarella (or beautiful burrata) and basil.

And that's it!

Eat.

When you think of Summer, what comes to mind?

*I am well aware that Corona is a terrible beer and not original at all. That being said, I can hardly think of anything I'd rather have whilst camping, laying on a beach, or hiding in the back of my shoe closet** - the only place in my house that really feels cool when it's 35 degrees outside.

**I wish I had a shoe closet. What I really have is a shelf very much in need of a good dusting that has been kind enough to begrudgingly allow me to wedge it in between my collection of under-used hand bags and a skateboard that hasn't been ridden in 4 years. I don't actually sit in there.

This post is linked up with Cast Party Wednesday; Whole Foods Wednesday; Frugal Days, Sustainable Ways; The Wednesday Fresh Foods Blog Hop; Tastetastic Thursday; Full Plate Thursday; Showcase Your Talent Thursday; Keep it Real Thursdays; Foodie Friday; Fight Back Friday; Fresh Bites Friday; Wellness Weekend.