|I know, I know. I up and disappeared on you. Sorry about that. It simply couldn’t be helped. My husband has spent a lot of time out of town over the past several months helping with the storm cleanup and repairs. Sometimes a mama just has to prioritize to get the important stuff done.|
Like oven-drying figs…
These babies are divine!
(They’ll keep for up to a week at room temperature, and for a month or so in the fridge. Remove stems, halve, and dry in the oven on a parchment lined cookie sheet for 12-24 hours or until they reach desired doneness. Use your lowest oven setting – mine is 170 degrees.)
Apple and pear picking…
And, of course, canning.
(Fig preserves and spiced applesauce.)
Making fresh homemade pico de gallo (heavy on the onions and jalapeños) is a given for us.
And check out this Hill Country Red Okra that I just picked this morning.
Gorgeous. I know what’s for dinner tonight.
And lest you think my work is done… Not even close!
But, I missed you guys.