Thursday, August 17, 2017
Take fresh figs and put them in the freezer.
When fully frozen, take four or so out and peel/shave off skin with knife. You can peel them before putting them in the freezer too. Doesn't matter which way. (I don't mind the skin when they're fresh, but somehow the skins when frozen bring a little bit of salty/savoury/vegetal flavour to this dessert, which isn't ideal. It's not huge; having the skins on won't ruin it, but it's there when you eat the skins.)
Cut them up and put them in a bowl.
Pour in half and half cream. Or full cream - doesn't matter.
Do not eat it right away. Anyway you can't, because when the cream goes in, all the frozen fig pieces freeze together as one mass. Let it sit. Then start stirring it around with your spoon, mashing up the fig pieces a little. How far you want to go in melding the cream and frozen figs is up to you. It becomes a wonderful soft ice cream/milkshake bubbly type of thing. Do not add sugar or honey. It doesn't need sweetening.
You could sell this in a restaurant.
Tuesday, August 15, 2017
Sunday, August 13, 2017
Monday, August 7, 2017
Sunday, August 6, 2017
In the first rain of ripe summer
droughted arms will don more sky
with fragrance of their valentines,
the soon to sugar blush-wilt
confer the bakery air; a parchment
redolence, end-dangled, sun-like;
and September bless - dew meet dry -
lawn frittered, shower flown
katsuras, fleet and heart-shaped each:
first of leaves to cure their green.