Verbena & Thyme

Simplicity, the achievement of it, it's an underrated art. Our culture, we are bent on big splashes, whistles and what's more, bells. More is better and too much is absolutely fine. Sometimes I can actually feel the world spin beneath my feet. Sometimes I just want everything to go quiet, to stop moving, sometimes I just want to catch my breath. I wonder if I am allowed.

I marketed early today, just past seven, and the swelter of Los Angeles had not yet arrived, the streets were quiet and gray. It was still, as this city rarely is, and for a moment I thought I had finally anchored myself on usually bustling ground.

Lemon Verbena & Thyme

The costermongers were setting up the fruits of their labors, leafy jewels whose freshly cut ends were still damp, whose lush green was firmly settled in. I was absolute in my pursuit of but a few things - lemon verbena, a parchment of mushrooms, a handful of dark figs the color of asphalt, freshly lain. For I could see the sun revolve overhead, she, believing that everyone welcomes her advent. This, it's just not true. Sometimes, for some of us, the sun is an affliction, and our lives stop under her glorious blaze: no one enjoys when it's too hot to move.

Home again.

I wanted to share one of my simplest and most private engagements. It's one that requires the slightest few things, and forever reminds me that when the world rushes by at alarming velocity, I can simply let it go by. Simplicity is an art form, the pursuit of it, to be sure. And it's moments like this that I feel accomplished, just me, but a few leaves, the quiet of the early morn that relies upon the the crisp tail of the prior night's eve to catch its breath before unfolding once again.

Lemon Verbena & Thyme Teas

For 4 ounces of water, you will need no more than 6 newly cut verbena leaves or two twigs of the freshest thyme. Just pour boiling water over the herbs, they require about 4 minutes to steep.

a pound of figs

Impromptu fig jam

I woke up with a hankering for toast and jam, and lucky me, I had just made a lovely semolina boule. But travesty struck, as it does so often in innocent households: I found that I was sans les confitures.

I could have been devastated, because you know, a jamless house can render a poor soul to that lot. But I circumvented such despair in view of an awaiting pound of perfectly ripe figs.

Lemons, cardamom, a pound of sticky fruit; no sooner were the grounds in my french press steeped that my brainstorm was nearing the finish line.

And then, behold, there was jam.

Impromptu fig jam with cardamon & red wine

MARKET LIST

1 pound of fresh, ripe figs
1/4 cup + 1 TB red wine
1/2 cup water

2 TB + 2 tsp fresh lemon  juice

1 strip of zest from the lemon

1 1/2 tsp vanilla extract
2 TB + 1 tsp organic turbinado sugar

1 1/2 tsp ground cardamom
1 stick of cinnamon

A couple of rasps of nutmeg
1 pinch ground cloves

1) Slice the lids off of the figs and cut them in half.

2) Add them along with the rest of the ingredients to an awaiting pot, reserving 1/2 tsp of vanilla and 2 tsp of lemon juice.

3) Bring to a boil, then turn down to a simmer. Let this cook for 45 minutes over a very low flame, or until it's thick and jammy, stirring frequently to keep it from scorching. Sprinkle some water into the pot if it looks like it's about to scorch, or if it's cooking too quickly and the figs have not broken down yet.

4) When the jam has adequately thickened, add the last 1/2 teaspoon of vanilla and 1 tsp of the reserved lemon juice to brighten it. Stir and taste, adding the last tsp of lemon if necessary.

A note on working with fresh fruit: At this point of the jam making process, this is your opportunity to balance the tart and sweet, since the sugar level in fruit can vary widely. Your figs might be sweeter than another's, and you may need more or less lemon juice to balance out the finished jam. The discerning power of your palate is important here. I find that all jam recipes need to be tweaked according to how much sugar and acid is in the fruit to begin with. Don't be afraid to add a bit more sugar if necessary either. It won't hurt to stir in a few pinches at the end of the cooking process. The proper thing to do is taste the finished jam, and add sweet or sour elements in small increments until it tastes balanced.

5) Once you've successfully balanced the sweet/sour, remove the jam from the heat and allow to cool a bit before transferring to small Mason jars fitted with lids. Store in the refrigerator.

Mangia bene, vivi felice!