Get figgy with it!

I took a cooking class at Whole Foods with a Sur La Table chef the other week and we prepared a 3 course meal. The class highlighted summer produce and figs are in peak season right now. This appetizer is as visually appealing as it is delicious and it couldn't be simpler to make. Serve it up at your end-of-summer get togethers!

Ingredients: 

-8 figs

-8 thin slices prosciutto

-8 tbsp ricotta cheese

-16 leaves of fresh basil, finely shredded (chiffonade)

-1 tbsp fresh thyme

-1 tbsp lemon zest

-3 tbsp aged balsamic vinegar or balsamic reduction

-8 pieces of honeycomb

-Sea salt and pepper to taste

In a small bowl blend ricotta, thyme, and lemon zest. Set aside. 

Arrange 1 slice prosciutto on each plate

Trim stems from figs. Beginning at stem end, quarter figs, leaving them connected at the very bottom. Center 1 fig on each plate, open the segments like a flower. 

Spoon 1 tbsp ricotta mixture into each open fig. 

Drizzle balsamic over fig and prosciutto, sprinkle with salt and pepper, garnish with chiffonade of basil. 

Balance a tsp chunk of honeycomb on top of each fig. 

Ta-da! Serve as first course. 

"Party Animals"

One of my favorite blogs, The Sweetest Occasion, posted a DIY tutorial for 'Party Animals'. 

It's a nice break from the cupcake toppers and bunting flags that have been floating around the party blog world, and you'll never guess what they're made out of! Follow the link for the super easy how-to!

images: Hank + Hunt for The Sweetest Occasion

Everything is Going to be All Right

The sun rises in spite of everything
and the far cities are beautiful and bright.
I lie here in a riot of sunlight
watching the day break and the clouds flying.
Everything is going to be all right.

-Everything is Going to be All Right, Derek Mahon

Blog Crush: Dear Photograph

I love this blog filled with people revisiting places and photographs of past memories; some happy and some sad, all very touching.

Dear Photograph: 

images: Dear Photograph,