Now, my focus is put into celebrating every meal. Being completely and totally grateful for every bite of food. I’m looking for food that is more nourishing, healthy, happily raised, taken care of, and flavorful. I’m starting to realize that if the person/people who grow/raise my food don’t care about what they’re doing or how they treat the plants/animals, then the end result is empty, sad, un-nutritious food. When I cook, I take the time to gently clean, season, cut, mix, knead, rest, reduce, etc., so, that I know, the meal was cared for as well. (That’s what makes it so hard for me to eat out… I’m not totally convinced that the people cooking my food actually care…) & before I take that first bite, I give a little thanks to all those who were a part of getting that food to my table.
The ritual of eating food. I’m so grateful to have the time in the day to actually care about these things. I remember working full time and trying to make meals as quickly as possible. My husband, Alen, was cleaning out his emails and found one from 5 years ago from me. I asked, “What do you want for dinner tonight? Costco burgers or Totino’s pizza?” LOL. Now, I can make both at home, from scratch, and have it mean so much more. It’s so crazy to see how far we’ve come in what we nourish our bodies with. It was just 5 years ago that we were purchasing frozen pasta dinners, frozen pizzas, frozen burgers, frozen fries, and letting our veggies rot in the fridge. Now, we’re stocking our fridge every week… and the only thing that rots is the lost carrot or zucchini that rolls to the back with the fridge trolls.
So, YUM, to good food! Here’s something quite atypical for me to make, but something that I enjoy very very much! Fig pastries… with organic flour. Pasture raised butter. Organic figs. No added sugar.
12 cooked figs
1/2 tsp cinnamon
1 cup organic flour
1 stick of organic pasture raised butter
1 splash of water
1. Cook figs on stovetop and mush up. I added some water to aid in this process. Add cinnamon now, or later.
3. Put in jar and rest for a day.
4. Cook on stovetop, again – don’t add anymore water.
6. Repeat until you get something that smells “figgy.” If it still smells like fresh figs, then keep on repeating this process until they don’t. This process will be intensifying the fig flavor. This is also not my original idea. I learned it on The Mind of a Chef, season two’s episode with Husk restaurant’s pastry chef… she did it with peaches… I can’t wait to try that out.
Pastry Crust (Also, learned on The Mind of a Chef.):
1. Put flour in mixing bowl and add butter.
2. Smoosh the butter into the flour in between your thumbs and other fingers. Don’t overdo it, you want thin butter clumpies so that your pastry dough comes out flaky.
3. Add a splash of water… really just a little… and mix until it all sticks together. I used too much and it didn’t come out bad, but the dough was unnecessarily sticky when I was rolling it out.
4. Wrap doughball up in plastic wrap and put in fridge (I’ve heard to do this for at least 30 minutes).
5. Cut up into 6 equal portions, and roll out until thin like a pie crust.
6. Put in some fig filling and then close it up by pressing the dough on the open side together.
7. Also, put a few holes on the top, before baking.
8. Bake at 350 F until golden.
9. Try not to burn your mouth when you try to eat them straight out of the oven. My husband is a walking cautionary tale.