Our weekends fall on Mondays and Tuesdays: “hospo hours” dictate that this be so. On our weekends the rest of the world goes back to work, and we catch up on eating and talking together. We cram five days worth of being unable to share a meal with the person we love most, into two days of glorious eating. This usually involves a lot of French cheeses and Ed using me as a test audience for future menu additions. We cram five days worth of being unable to talk about daily happenings with the person we love most, into two days of intense talking. This weekend we talked a lot about this blog and what we want to do with it.
We agreed that The Chef and Photographer will never be a traditional food blog. We acknowledged that people wanting recipes will get very frustrated when they visit our site. But we also hoped that people interested in knowing about processes, and an insight into our industries from our perspective, would leave feeling satisfied. Following on from my post about developing our blog, we’ve decided to share more about what we eat, how we make things, what we grow and why we grow it.
On the note of growing plants and then using their bounty… figs and blackbirds occupied our Tuesday afternoon. I am in constant battle with the hungry local blackbirds: to be able to pick 13 unpecked figs and ripen them on a windowsill, is nothing short of miraculous. But then I had 13 oddly ripe figs that needed to be used in a hurry. Ed rescued me by slitting them open and then covering them with honey, coarse brown sugar, flakey sea salt, Szechuan pepper, freshly picked thyme and broken cinnamon sticks. I grilled them, and burnt all the raisins we scattered over them, but somehow also perfectly cooked the figs. This is how we eat at home: unplanned, spontaneous, rustic and always a bit experimentally.
I ate some straight away: oven-warm, melting a bed of vanilla coconut ice-cream, and lavished with more of J. Friend & Co’s amazing Wild Thyme Honey. But we can also confirm that these spicy figs make a great dance partner for some blue cheese, Bleu d’Auvergne, to be precise.
PS. We did say this wasn’t going to be a traditional food blog with recipes.