Annie on her favorite pile of pillows.
Despite losing our sweet dog, Annie (of which I will soon finish her little epitaph) in August, we had a lovely summer filled with visits from friends near and far.
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- Fig appetizers with friends from Holland.
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- Great visit with friends from Napa, California.
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- Return visit with Alex and Birgit from Germany.
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- Short stopover with friends from California.
And yes, I’ve been busy chasing acorns off the driveway from the mighty oak that stands watch over the house. Thanks to Theo for buying me the handy-dandy blower that has now given up the ghost and made me resort to RAKING!!! Gotta keep the buggers off our stunningly golden driveway, or else they will be crushed and degrade to beautiful compost for the least picky of weeds to sprout from. (It’s in the shop and I’m hoping it doesn’t cost more to repair than it cost to purchase—like the lawn mower!!! 🤬)
We’ve picked up a ton of walnuts for winter goodies and have been harvesting the herbs before the frost arrives. Have parsley hanging in bunches, dried the lemon verbena for tea, and dehydrated the oregano, tarragon, chives, thyme, savory, and bay leaves. Here’s what I did with the last-of-the-season basil:
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- Basil quickly blanched, then plunged into an ice bath.
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- Place the leaves in ice cube tray, fill with water, and freeze. Let thaw and you have ‘fresh’ basil all winter long.
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- Basil, butter and garlic all stirred together and frozen in ice cube trays. Wonderful quick ‘sauce’ for pasta or a good place to start for almost any recipe.
It was a bumper crop year for figs again this year. Short of having them fresh day-by-day in everything imaginable, I picked 13 kg one day and made so many batches of canned goods, I lost count! Favorite requests from previous happy recipients were my Fig & Ginger Jam, my extra spicy Fig Chutney, and a new favorite, Savory Cheese Cookies with Fig Pepper Jelly.
Now the potager is all pulled up and I’m waiting for a couple trailer loads of horse manure to be delivered, so that it can seep in good and deep with all the winter rain that is soon to come. Still have a couple of hay bails to protect my precious tenders in the flower garden and am trying to catch up with weeding, trimming, and planning for a couple of new beds. Never enough time for all, and certainly would get more done if my back wasn’t so tender, but enjoying life in France.
Postscript: Here is the recipe for the Savory Cookies. I simply used my spicy fig chutney on top and it worked out great. This recipe make a ton of ‘cookies’—great for a large party!
Savory Jarlsberg Thumbprints with California Fig-Pepper Jelly
Ingredients
So sorry to hear about Annie. She was a love.
Thanks, Laura. Her passing has certainly curtailed my interest in blogging lately. She had a great life, though, and she went downhill very quickly. So nice to hear from you. Hope all is well with you guys!
Sorry for your loss. I have a dog that is 14 and I know it will be hard when the day comes that he passes. They are such joys in our lives these small people in fur. Take care and thanks so much for sharing with all of us.
Thanks, Adele. It has really put us in a tailspin. Life isn’t the same without her, but life does go on.
Ooh! Do you have a recipe for the fig pepper jelly and cheese biscuits?
Sounds like you have been very busy.
Hi Nadia. Sorry for the slow response. I’ve added the recipe to the post. Enjoy! Hope all is well with you guys and your big move!
Cindy, so glad to see that you have been RAKING, too! You could be considered half-Finnish! Greetings from your Finnish neighbour
Joo!