Look what we just picked from a large pot
on the patio.
They are a little bit tiny & a little bit tart, but I didn't even know if they would grow here.
This is the second bach of figs on this tree.
The first batch fell off before they got this big.
I hope these mature into ripe figs.
Here are some of the Eggplant that we harvested.
I battered them in Japanese Tempura Batter, then covered them with french fry seasoning.
**The Tempura batter box gave me the solution to my frying problem. We use cloth napkins, so I do not buy paper towels. This usually isn't a problem, except on the occasion that I decide to fry something. I don't know why I never thought to use a collander or cooling rack perched over a baking pan to drain off excess grease. My thanks to the Japanese.**
This is just a random bonus tip:
Sometimes, when I am cooking Eloise's eggs in the morning, I throw in an extra egg or two. After they have cooled I chop them and throw them in a bowl with some tuna, mayo, & seasonings. I now have a jump start on lunch. It is so much easier than boiling & peeling the eggs, and it's just as tasty.