barbara-in-va
Well-known member
Weekend 6...
1) My fig tree is in full production mode BUT we have had SOOOO much rain this season the figs are bursting open before they ripen, but I have gathered up a few and have a double batch of fig jam with orange and cinnamon in the fridge ready for canning.
2) yesterday made 2 fig and raspberry tarts along with a batch of
3)lemongrass coconut sorbet to bring to a friend's for dinner dessert
4) dinner tonight is Spiced Eggplant and Sweet Potato Curry with Spinach from A Year in My Kitchen--it uses lemongrass and I am looking for recipes to use up some of the giant lemongrass plant in my herb garden--and it sounds delicious. I thought I would put a piece of mild white fish over the top of the curry during the last cooking, to sort of steam it. However, Whole Foods did not have any that was "sustainable" today, they were all at various levels of endangered and I wouldn't buy any of them, so we will go meatless!
5) if there are enough hours left I will make the orange polenta cake from the link Gay posted earlier this week and serve it topped with the fig jam and maybe a side of leftover sorbet
1) My fig tree is in full production mode BUT we have had SOOOO much rain this season the figs are bursting open before they ripen, but I have gathered up a few and have a double batch of fig jam with orange and cinnamon in the fridge ready for canning.
2) yesterday made 2 fig and raspberry tarts along with a batch of
3)lemongrass coconut sorbet to bring to a friend's for dinner dessert
4) dinner tonight is Spiced Eggplant and Sweet Potato Curry with Spinach from A Year in My Kitchen--it uses lemongrass and I am looking for recipes to use up some of the giant lemongrass plant in my herb garden--and it sounds delicious. I thought I would put a piece of mild white fish over the top of the curry during the last cooking, to sort of steam it. However, Whole Foods did not have any that was "sustainable" today, they were all at various levels of endangered and I wouldn't buy any of them, so we will go meatless!
5) if there are enough hours left I will make the orange polenta cake from the link Gay posted earlier this week and serve it topped with the fig jam and maybe a side of leftover sorbet