Figs, Fall and Favorite Moments
I have this really wonderful memory from my childhood of raking leaves with my sister in the front yard of our house. It was a chore that my parents made us do, but I never minded doing. Hours and hours of raking them into a pile, followed by to put them in a bag… only for them to fall around the sides in a big mess again. I loved playing in them, hiding under them, and throwing them at my sister. And without fail, we would have to do all over again the next week.
I recently got to spend my 43rd birthday with my sister and I cannot remember the last time I spent my birthday with her. Years. Perhaps 20 years. All throughout childhood and into adulthood, we’ve managed to push through some of the hardest of arguments, deepest of conversations, and longest of laughs. Although we didn’t rake leaves, we were able to walk amongst the trees changing their colors…and In the magic of aging; surrounded by my giggling children, I got to welcome in a new year with my sister and best friend. And I am so incredibly grateful.
This week’s blog pairing goes out to the Herbal Junky, Michael Jordan Lover, and Gluten-Free Genius that loves her figs…My sister. Our neighbors have the most beautiful fig tree in their backyard, and they graciously shared some of their figs with us this week! So, I took it upon myself to make a little yummy Bourbon Fig Jam!!! You’re welcome!!
BOURBON FIG JAM
· 2 lbs. ripe fresh figs
stemmed and quartered
· 1/2 cup coconut sugar or sub with granulated sugar
· 1/2 cup honey
· 1 lemon juiced
· 1 teaspoon Bourbon
* Place the figs, sugar, honey, and lemon juice in a large sauce pan and heat over medium heat, stirring to combine. Cook until the sugar melts, then bring to a boil
2 lbs. ripe fresh figs,1/2 cup coconut sugar,1/2 cup honey,1 lemon
* Reduce heat to medium low and cook until thickened, about 45 minutes. Be sure to stir the fig jam often to prevent it from burning, especially as the mixture thickens.
* Remove from heat and stir in the vanilla. Cool completely then transfer to jars and refrigerate. Enjoy!
* 1 teaspoon Bourbon
I changed this recipe up a bit and did mine in a crock pot. I put everything in there and let it cook on low for 8 hours. After it cooled, I placed them in a mason jar and placed them in the fridge!
This weeks music pairing is going to blow you away. And if you don’t already know him, you’re about to find out quickly of how great this guy is. Marcus King, a very young Grammy Nominated Blues / Rock and Roll Artist from South Carolina. Partnered with Dan Auerbach and blew the socks off many listeners after producing his first album, Young Blood. His song, The Well, is so good. Even the video is AWESOME!!! Oh my goodness I’m so excited to share this with you!! Enjoy!!!
That time of year thou mayst in me behold When yellow leaves, or none, or few, do hang Upon those boughs which shake against the cold, Bare ruined choirs, where late the sweet birds sang. In me thou see’st the twilight of such day As after sunset fadeth in the west; Which by and by black night doth take away, Death’s second self, that seals up all in rest.