Actually the small side of fruit began yesterday afternoon when I got tired of the birds eating all the ripe figs — making lots of noise in the process — so I picked some, staged two of them for the cute little brown mice who live in the rafters of the patio cover, and proceeded to dry the rest. Click all images for the high quality versions.
About 18 hours later at 120 degrees, they were done. Beatrice had already had her fair share, and then some.
I still have plenty of ripe ones. This was just a test run, but now I need to find a recipe for doing one of those fig cakes you see in deli sections sometime. Something like this, perhaps. Of course, seasonality and moderation is key. One thing is for sure: I much prefer dried to fresh figs.
So then I decided to fix some breakfast. Just the simple pleasure of hickory smoked bacon, eggs sunny side up, and country style potatoes using orange sweets with some red onion, fried up in the bacon fat (then drained so not overpowering with bacon flavor). The eggs were fried in butter.
The eggs are Trader Joe’s jumbo free range brown eggs. I must say that these were very orange in color, comparatively and very tasty. The chickens must have gotten into some bugs, foiling the "all vegetarian diet" nonsense one sees on virtually all packages of eggs.
Afterward we enhanced the meal with a Primal Fuel shake mixed about 50/50 with raw whole milk & water.