reach about 7 feet to pick the large, luscious figs that are beginning to ripen to their sweetest. I COULD get a tall ladder and move it a few feet at a time around the tree to pick the figs. (.Don't tell.)
I devised a plan for harvesting those figs. I was willing to get in and around the first seven or so feet of the tree and pick those plump figs. And I was willing to let the wildlife have the figs in the top half of the tree. In my nicest voice I have made that fact known to the birds, squirrels and any other creatures that want to have a treat. Have they accepted my invitation--my reasonable plan. NO!!!! With unmitigated gall they have been in MY part of the tree, and not only that, they are eating figs that are not completely ripe--just barely turning color. How rude when I was and am so willing to share!!!!!.
However, if I can get sneak enough from the birds, etc., or if they have a change of heart, I am going to make the following recipe:
JUANITA'S FIG BRUSHCETTA
l Baguette, sliced
4 ounces goat cheese
Fresh figs, sliced
Honey for drizzling.
Toast the baguette slices.
Spread with about 2 teaspoons or so of the goat cheese.
Place 1 sliced fig on each slice.
Drizzle with honey, to taste.
Makes 4 to 6 servings.
Try this with a Pinot Noir, if you like a red, or a Sauvignon Blanc if you prefer white. I also found a "fizzy" Portuguese white that will be nice with this recipe.
Let me know what you think of the wine choices, please.
JUANITA'S FIG BRUSHCETTA
l Baguette, sliced
4 ounces goat cheese
Fresh figs, sliced
Honey for drizzling.
Toast the baguette slices.
Spread with about 2 teaspoons or so of the goat cheese.
Place 1 sliced fig on each slice.
Drizzle with honey, to taste.
Makes 4 to 6 servings.
Try this with a Pinot Noir, if you like a red, or a Sauvignon Blanc if you prefer white. I also found a "fizzy" Portuguese white that will be nice with this recipe.
Let me know what you think of the wine choices, please.
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