Maybe you've never had a fig. If you haven't and I handed you one you'd say: "I don't even know how to eat this!"
Well here we are: I've made a whole list, complete with pictures, for how to eat figs. Your first fig should be fresh, right from the tree. You can eat it all, the skin and the inside, just not top of the stem. There's no seed inside. Just take a BIG OLE BITE. Then, once you're in love, use this list to get creative with your new favorite fruit.
I love figs, clearly, as I've named my blog in honor of them. It all started in the backyard of my Pap Pap (that's Pittsburgh-speak for Grandfather) when I was a kid. He'd pull fresh figs right off of the tree and he'd let me eat as many as I wanted! The hard part, back then, was waiting for the figs to be in season. The hard part, still, is waiting for the figs to be in season!
Pap sold that house when I was in second grade and went to the eternal fig tree in the sky when I was in college. Good news, though, I grew up and bought a house that came complete with a yard and a fig tree! I never feel my Pap's spirit more than when I'm back there picking figs and eating them without a care in the world (see photo of me IN the tree).
Those of you who've been reading my blogs since the old days might remember my older blog and "The House with the Fig Tree" stories from when we'd just moved in to our house.
The first time I tried halloumi cheese was at a restaurant called Lola in downtown Seattle. I was there for brunch and ordered Halloumi Cheese Kebabs with Kalamata figs. I had no idea what halloumi was but I love cheese and it came with figs so I ordered it.
The kebabs came and they looked crazy with squares of cheese that hadn't melted and dried figs all lined up on a skewer. I was worried about what I ordered. It almost looked like marshmallows and mushrooms! Alas it was a wonderful breakfast and I was amazed by this cheese that a) paired well with figs and b) didn't melt when cooked!
That began my love affair with halloumi cheese. Let's figure out just what in the world this odd cheese is and exactly how to cook and eat it.
Over the weekend my friends and I threw a bridal shower for our best girl Lauren. She and I are both Event Planners and have coordinated our fair share of weddings, showers, next-day brunches, and so on. We know just how dramatic and over-done the whole process can become which is exactly why she wanted a laid-back and non-traditional shower. We followed her instructions carefully and promptly. We forgot about the toilet paper wedding dresses and antiquated gifts while focusing on a day filled with her favorite things. Luckily for all of us that included a Bloody Mary bar complete with Babybel cheese garnishes.
A Bloody Mary bar was a perfect setup for a late morning bridal shower and will also be a GREAT idea for the upcoming football season. Making drinks to order for friends and family seems like a sure-fire way to miss the whole game, doesn't it? Here on the West Coast those early morning kick-offs require a Bloody Mary or two before other forms of alcohol become acceptable!
Summertime is my favorite season of the year. I love the warm weather, the long days, and the cool and refreshing foods. Cold ice cream, iced teas and coffees, and ripe fresh fruits at their peak of flavor all speak to my heart and taste buds.
This Cool Watermelon and Cucumber Salad is a unique combination of fresh flavors. Fruit, vegetable, cheese, and fresh mint marry for a refreshing side dish. Make it for yourself or bring a big bowl to share with friends at your next summer BBQ. This salad keeps very well in the fridge and tastes even better after a day or two.
Cool Watermelon and Cucumber Salad
Hello, I'm Angela.
Figs and Flights is all about traveling near and far & eating great food both at home and away.
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