Yesterday I was doing some research on using the apricots that I had on hand and making some sort of preserve with them and came across several mentions of apricot fig preserve or jam. From several recipes and descriptions online I was able to come up with my own version of this lovely jam.
One thing that I love is the taste of figs and of course any fresh fruit is also nice, however, making this jam yesterday was not the only thing that got me thinking and so excited. It was actually a deep realization about the foods that I have been eating and of course complaining about.
I have long known that we eat the foods that are put on store shelves and part of us must fade away - the creative soul - because there really is little imagination into tastes, textures and flavors anymore. Well, we get strawberry jam or apricot jam or perhaps some company is a little daring and makes something a little different. But for the most part, the food is all alike and fairly generic, either way, it is someone else's idea of what 'we' would be likely to purchase. (There's my food management and supply degree talking)
Yesterday opened my eyes a little further into my creative soul because it hit home that now I was in charge of the jam and I could make it anyway that I wanted. My apricot fig preserves then ended up with some of the flavors that I love, such as cloves, cinnamon, walnut and orange. I did not follow a recipe or even an idea, just an intuitive sense of what would taste nice on roasted duck at Christmas or as an accompaniment to homemade crackers and goat's cheese. I wanted something tasty and versatile.
When you make your own foods completely from scratch and allow yourself to unleash the foodie in you, who knows what will result. I have a feeling that it would be something fabulous and great every time. This is really the only way to go, when it comes to food.
The tiny bit of preserves that were left over were sitting in a bowl on the countertop - waiting for me to taste today, because my fast is now over and I am getting back to solid foods. I had a little spoon of it and it is lovely, just as I imagined it would be, slightly spicy, very thick and rich, yet it has the freshness of homemade food.
One thing that I love is the taste of figs and of course any fresh fruit is also nice, however, making this jam yesterday was not the only thing that got me thinking and so excited. It was actually a deep realization about the foods that I have been eating and of course complaining about.
I have long known that we eat the foods that are put on store shelves and part of us must fade away - the creative soul - because there really is little imagination into tastes, textures and flavors anymore. Well, we get strawberry jam or apricot jam or perhaps some company is a little daring and makes something a little different. But for the most part, the food is all alike and fairly generic, either way, it is someone else's idea of what 'we' would be likely to purchase. (There's my food management and supply degree talking)
Yesterday opened my eyes a little further into my creative soul because it hit home that now I was in charge of the jam and I could make it anyway that I wanted. My apricot fig preserves then ended up with some of the flavors that I love, such as cloves, cinnamon, walnut and orange. I did not follow a recipe or even an idea, just an intuitive sense of what would taste nice on roasted duck at Christmas or as an accompaniment to homemade crackers and goat's cheese. I wanted something tasty and versatile.
When you make your own foods completely from scratch and allow yourself to unleash the foodie in you, who knows what will result. I have a feeling that it would be something fabulous and great every time. This is really the only way to go, when it comes to food.
The tiny bit of preserves that were left over were sitting in a bowl on the countertop - waiting for me to taste today, because my fast is now over and I am getting back to solid foods. I had a little spoon of it and it is lovely, just as I imagined it would be, slightly spicy, very thick and rich, yet it has the freshness of homemade food.
And as there are only 3 jars of this (which all sealed perfectly I might add!) we won't be sick of it, it will be treasured and reserved for feast days to be used on special dishes and meals. Just as wonderful food is meant to be. Not too much, no endless supply of any one item, just something precious to be enjoyed and used thoughtfully.
What a great approach to eating, mindfulness at it's best,
April
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| This is one of the many pots of baby salad leaves that grow outside my door and in my cold frames. Greatest way to get greens fresh for a good long season. |
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