10am: I woke up later than usual. I just had a dream of being back home in Manila. It felt real, I thought I will never woke up. I got up, went straight to the coffee maker and turned on the radio for a morning jazz.
Hmm, so what’s for breakfast?
I also felt like walking outside the yard to harvest fresh figs. I am craving for figs, honey and cheese for the past couple of days. Since they just ripened last week, making fig salad will be perfect.
To go under the fig tree is very enchanting. To pick figs, just reach and bend down the branches if your height is same as mine. (5ft 4in).
Harvest the fruit very gently to avoid bruising. Our shrub grows up to only about 8 feet since we have winter here in Maryland.
Look at those pretty little babies! Soon they’ll be ripe. I’m going to take care of them so dearly.
Isn’t it so irresistible? I like half-ripe figs because it has that yummy crunch.
Admiring the back yard after picking the fruits. Pretty soon it’ll be autumn again.
Freshly harvested figs. Gently wash it with cold water.
The Fiesta Girl Fresh Figs & Arugula Salad
- 4 ripe and 4 semi-ripe figs, halved or quartered (depending on size)
- Gorgonzola cheese, roughly sliced
- Extra Virgin Olive Oil
- 2 handfuls of arugula
- Prosciutto (best) but today I had ham (oven toaster-broiled for 10 minutes)
- Honey (desired amount) or Brown Rice Syrup
- Salt and freshly ground Pepper
- Balsamic Vinegar (optional)
Arrange the arugula, figs, prosciutto and cheese on a plate. Drizzle olive oil over and season with freshly ground pepper and salt. Drizzle honey on top. It also gives the salad a sparkling shimmering splendid effect that makes it look very enticing.
And last but not the least, itadakimasu!