Well, first I made my dulce de higos, or sweet Ecuadorian figs (recipe found here). I hope y'all are coming over to eat them because we'll never, ever eat all of them.
Second, I made wine soaked figs, recipe found here. We had had a little party last weekend, and I had some half-empty bottles of red wine so, well, necessity was the mother of invention here.
Third, I made my first foray into the world of jam-making and canning. I'll admit I was scared, but now that I made it through relatively unscathed (there was a bit of scalding-hot splatter, so not entirely unscathed) I am anxious to get to the next batch. This time I made two: a quick, microwave type of jam you can make in single can sizes. It's spicy orange fig jam and it is utterly delicious! The second I made the old fashioned way which produced about a dozen cans. Aptly, it is old-fashioned fig preserves. I thought I'd start with that as the base and try different types of jam for the next batches.
The moral of the story here is that if you like fig jam, you best let me know and I'll be sending you some.
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| Aren't they lovely? |
I'm also hard at work trying to make the front yard look nice. We rent, so we don't want to spend a ton of money on plants and things, so my thrifty self is hard at work on this project. I just made two small beds by the front gate with plants salvaged from a restaurant in Long Beach (they were pulling them out of their planters and putting them in bags as I was walking by they gladly let me take them) and the bricks are salvaged from our backyard. Just the beginning.
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Amy
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