When I made my figs in masala I was asked if the recipe would work with dried figs. I always have dried figs at home as they are a great snack, and make their way into my granola. Not wanting the same flavour, I made figs in red wine. They went perfectly with my ricotta pancake, and I used the leftovers for biscuits.
The other day I met a friend’s mother for lunch and shopping. She is like a second mother to me and it was special to spend some time with her. I needed to get some ballerina pants at Canal Walk so we met there. We had a wonderful time, browsing and spending money. And then a fantastic sit down breakfast for lunch. When we were done eating she asked if we could pop in to the local bookstore. She wanted to buy something for her husband for his birthday. I am truly blessed to get so many books to read from the two publishers I work with. I could let her know what I thought was good, and which ones he would not enjoy. It has been over a year since I last purchased a book for myself.
And when I looked at the price of books I realized I was doubly blessed. In an average month I read 4 books. This is not clearly reflected in my reviews as I do not review every single title I read. Sometimes I manage more than two books a week. That depends on how much spare time I have, and on the length of the novel. My monthly savings are huge and I am glad I can spread the love. In this past month I have sent 10 books to my mother. She reads them before passing them on and they end up going to a charitable organization. I also sent a friend 8 books which will be distributed around her book club friends. Lynette, the friend I met for lunch, also asked for books. I am so glad I have the wherewithal to spread the joy of reading.
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Figs In Red Wine
- 100 g dried fig slices
- 60 mls red wine
- 5 mls vanilla sugar
- Preheat the oven to 180° Celsius
- Place the figs into an ovenproof dish
- Pour the wine into a jug and add the vanilla sugar
- Mix to combine then pour over the figs
- Place into the oven and bake for 20 minutes
- Remove from the oven and allow to cool slightly
- Serve as is, or add to poached fruit
Inspiration published on Lavender and Lime November 30:
How many books do you read in a month?