Freshly Made Fig Jam


When life gives you a friend who gives you free reign on picking figs from her back yard, you make fig jam.  After making kumquat marmalade, I figured that fig jam would be easy schmeezy, and it was. It doesn’t even require an extra step of extracting pectin from the fruit.


Figs are strange fruits that look like alien mouths when you cut them open, but they’re so good when they’re perfectly ripe.


I enjoyed the jam on top of plain yogurt. Will enjoyed it in a nut butter and jam sandwich.


Fig Jam Recipe

  • 5 lbs fresh, quartered figs
  • ~5 cups granulated sugar
  • 1 tablespoon salt
  • 1/2 cup Cointreau
  • 1/2 cup Benedictine
  • Juice of 1.5 lemons
  • Zest of 1 lemon
  • 5 slices of ginger and 5 pods of cardamon (could be left out b/c the liquor is already pretty spiced)

The jam was as easy as de-stemming the figs, quartering them, adding sugar, a pinch of salt, the booze, letting them sit for a little more than an hour, then cooking it down till it’s jammy.  The harder part, which I left for Will was canning them so there’s no chance of botulism.


Protein Shake

Will has been trying to make me have more protein.  I think we eat fairly healthy already, but I guess one needs extra protein to grow a baby.  In the morning, Will makes this pretty delicious protein shake that contains (in his words):

  • 8 frozen, pitted dates (dates are so sweet that it’s hard to eat as many as you’re supposed to eat in pregnancy)
  • 2-3 med chunks frozen banana
  • ~ 64 g nut butters (I use a combination nut butter or a mix of peanut and almond)
  • 15-20 g hemp protein (few spoonfuls) I find it a little icky and grainy, but put as much in as you can stand the texture of.
  • 10-15 g chia seeds (optional)
  • 21 g blackstrap molasses (for iron / calcium, and additional sweetness)
  • ~ 85 g silken tofu (the kind in aseptic packages), optional
  • 200-350 ml soy milk (depending on whether you’re using yogurt, add more or less)
  • 50-100 g greek yogurt or other high protein yogurt (optional, obviously vegans will omit this or substitute something else)
  • cocoa powder (optional)
  • ice

You can also add some brewers yeast to things to boost their protein and vitamin content.

He throws all of that together our blender and blends till smooth.  I like to have it in a jar with a lid so that I can drink half for breakfast and half in the afternoon.  Sometimes, if I’m super hungry, I may drink the whole thing in one go, but it’s pretty filling.

Tapas Dinner II

Tapas Dinner OutsideTapas Dinner Outside
A reprise of our tapas dinner, this time with friends! Maybe it wasn’t such a good idea to plan this on one of the hottest days of summer, but luckily it cooled down enough for us to be comfortable eating outside.  Outside food, stuff on bread, steamed shellfish, charcuterie, cheese, fried cauliflower dipped in aioli, patatas bravas, plenty of light sparkling wine to go around, and a cold, sweet watermelon to end it — that’s what summer is all about!

Thanks to our friends who brought food and helped out in the kitchen! You earned your dinners.