
Leftover i - I bought fresh figs to have for lunch, planned initially to be eaten with some proscuitto, but couldn't find proscuitto I felt needed my money (there was proscuitto, but not proscuitto), so there were figs left over. After a nice little photoshoot, the left over halves were made into chocolate fig muffins, and they were seriously good. Gooey shots of fig seed paste against melted dark belgian chocolate in a light cake batter. Recipe at the end of the post. They were that good.
Leftover ii - I have been trying to use up fruit, vegetables and cupboard food more, particularly the fruit and vegetables, in readiness for our fortnightly order of organic produce to arrive on Wednesdays. I love it when the big box arrives, full of seasonal foods - the colours and the smells. Some weeks we're good at using everything up, and some weeks not, so I try and make an effort when I see there's abandoned stuff lurking. This week I made a large green curry, which was full of, well, large green vegetables and some left over roast chicken. I've loved eating it and it got better the second night, but I'm the only one in the house who enjoyed it. So there is now a large container in the freezer for my green curry craving nights.
Leftover iii - The Short Pullover used up 2 skeins, and a teeny smidge of a tiny bit of a third skein of Lamb Linen. [I'm sure if you knit it using the gauge in the pattern, you could really do the whole thing in 2 skeins]. When I did the Kit 70 last year, I had a few conversations with Kent about the whole piece and alterations and thoughts etc, and mused about doing it as a child's version. Kent's persistent enthusiasm for doing this, coupled with left over yarn, meant I sat while Pia slept and worked out a pattern based on hastily scribed measurements taken as we all got ready for school this morning. Cast on and knit, till there was not much time left over before the end of Pia's nap.
Chocolate Fig Muffins:
3/4 cup canola oil, 3/4 cup sugar, 2 eggs, 1 1/4 cups flour, 1 tsp baking powder, 1/2tsp baking soda, 1/4 cup cocoa (I use a very good dark cocoa powder), 1/4 tsp salt, 3 figs with innards scraped into bowl, a liberal dose of dark belgain chocolate coarsley chopped/flaked/crumbled/taste tested (quality assurance, you know), 1 vanilla pod scraped, or 1 tsp of vanilla bean seeds in glucose syrup (something I highly recommend in any pantry).
Preheat oven to 160 C (fan forced). Grease and line muffin tins - we always do an assortment of mini muffins and large muffins. Mix all ingredients together but don't overmix. Spoon into tins and bake till a knife comes out clean (about 10 minutes for the mini muffins, and about 20 minutes for the larger ones depending on your oven). Cool on a rack. Makes 6 large muffins and 18 mini muffins