Some photos from last week, made with the new Leica. File size is so huge that my 9 year old laptop slows down considerably. The Leica has over 40MP whereas My other cameras have 26MP at most.
The texts (have been removed) on the signs read “mind your speed”, “we cross the road as we please”. A road in the countryside, the wooded area we often go to is on the left and surrounded by farms.
Shrimp shells from half kilo of North Sea shrimp (in the little bowl) went into the broth. These shrimp have an intense taste due to high level of iodine. I used store-bought tom yum paste in the broth. For the second batch I added lots of ripe tomatoes, too.
I will be sharing this son and DIL of course, but surely you do not plan to leave me hanging!
Strange perhaps, I think of variety before where they are grown, but that may be a Northern California perspective. I only got a few this year , at least so far.
I read about the figs in a New Zealand food mag last week. I’ll try looking for the mag again in my archive, if I didn’t already delete it. It’s probably the “brown Turkey” cultivar (Ficus carica) that’s mentioned in the article.
Not the piece from the food mag but this one mentions the fig in question:
I got another tray today. The variety is “Bursa Siyahi” (black Bursa). Bursa is the province/area that produces figs for much of Turkey and the world.
I kind of winged it from several recipes found online - its pretty simple. Fried up a couple of slices of bacon that had been cut up into little strips, added diced onion (1/4 of a white onion), one cored deseeded and diced poblano pepper (should have added a chopped clove of garlic here too) about a tsp each of ground cumin and Mexican oregano, and sautéed until softened. Then added about 1.5 cups of black beans that had been defrosted from the freezer with their juice and about the same amount of cooked white long grain rice. Mixed it all together and seasoned with salt and pepper, and then served with fresh cilantro leaves on top.
I typically post on the WFD threads, and not the lunch, because I don’t like to spend much time on 2 meals in a day. But today’s dinner was already taken care of. So…
savory clafouti i.e. crustless quiche? It has sauteed onions and kohlrabi, ham, and parmesan.
