Catchup with braised figs

Eastside Road, September 4, 2014—

THESE ARE REALLY gorgeous, don't you agree? They're the figs Cook braised night before last, when we had a couple of friends over for dinner — simply not-quite-dead-ripe black figs from one of our trees, cut in half, laid in a baking dish, drizzled with honey and a few drops of fig eau-de-vie (thanks, Elliott!), then baked in a hot oven and finished with a sprinkle of lemon juice and salt.

It is very nice to have a pastry chef in the kitchen.

Dinner had been fusilli with pesto, one of the nicest pestos I've made recently (even though with commercial pine nuts) because of the delicious Rose de Lautrec garlic that went into it: we get that from two local farmers, Nancy Skall and Yael Bernier:this variety of garlic is my favorite for many purposes, and while there are subtle differences between their produce, theirs is the best I know of.

Otherwise, Monday and last night we've been feasting on leftovers — paella, fusilli — and lots of fruit and tomatoes. The skies tell me the tomatoes won't be around all that much longer. Or, I suppose, the figs.

cheap rosé, in general…