Hands up in Melbourne if you are totally sick of our bipolar weather. This morning it was balmy and a touch humid and now…well let’s say I’m sitting here typing this still with my coat on looking out onto a depressing grey sky, trees swaying back and forth with the wind…sucks balls.
I’ve been reading all about David Lebovitz’s trip to Israel and all I want to do now is go to Israel and stuff my belly…have I not mentioned that all my travels are dictated by my stomach? Yeseree…The photos of those fresh vibrant salads, fall-off-the bone slow-roasted meats, creamy dips drizzled with olive oil…oh my…hang on a sec, I just need to wipe the drool off my keyboard.
Often I have those nights when the Dr is working and I’m on my own and I cannot even contemplate making a proper dinner but I gotta eat because I’m hungry. This is where breakfast for dinner comes in (or brinner as I have now decided to call it). Usually I end up either with a bowl of cereal or an omelette or scrambled eggs…until I made this. This is incredibly flavourful, awesome if you’re muffintop is starting to creep back and so quick to make (tick-tick-tick), that I made it 3 times in the past week-uh huh, yep, 3 times and the 3rd time I made it when the Dr was home, this is what happened (see below).
The last few days I’ve been feeling a little uninspired. The words are just not flowing like they normally do – my first case of ‘blogger’s block’. I’m fairly sure it’s just because I’ve been crazy busy and haven’t had an opportunity to even think about what I might write about today. However, this doesn’t mean I don’t have a mouth-watering recipe for you to try. Over the weekend, I catered my first event – YAY. My best friend Immy’s gorgeous parent’s 40th wedding anniversary – amazing right? I just hope that when the Dr and I hit our 40th wedding anniversary our kids (that are currently just a twinkle in the Dr’s eye) will be just as thoughtful to throw us a party to celebrate such a milestone occasion.
Don’t you love it when every now and then social injustices right themselves? Unfortunately I can’t really entertain you with the details of the situation I encountered last week as much as I am dying to but let’s just say I left work last week doing one (or maybe several) fist pumps! Hells yeah.
Today we’re taking the fig to the Middle East people. Told you this little gem was versatile. This recipe was inspired by one of Nigella’s recipes for Arabian pancakes with Orange-Flower Syrup. I have mixed it up a little here and half the figs are cooked and half them are served fresh which I think adds a lovely lightness to the dish. You could serve this dish either as a dessert or for brunch. It may seem like there are a lot of components to this recipe but I promise you it’s dead simple.