reprinted from the Covid Issue of #figchronicles

By now, you have possibly completed your third chapter of sheltering in place, which may have included: entirely cleaning your house, reorganizing your boxes of old photos, repotting most of your plants, baking banana bread, learning a new language, and planting your summer garden. Your second chapter may have be completely online.

For so many of us, we have turned to our screens for so much (including necessity, content and entertainment). Prior to C-19, we were already virtually shopping, emailing, banking, and booking travel. …


reprinted from the Covid Issue of #figchronicles

Do a quick search on Instagram for Covid art and you will twirl your way down the rabbit hole for hours. Hmmm, I actually have hours to do just that.

Street art is present in almost every large city. As once crowded areas have thinned out, artists have found acres upon acres of canvas at their disposal. It is amazing how the very invisible enemy of C-19 is so graphically presented. This art is strongly emotional, powerful, and packed with angst.

For weeks, I have been following @thevelvetbandit, an amazing artist on Instagram…


After ten days of sheltering in place, I finally started to clean out my home office and found this letter I had written back in 2016. I am still trying to remember what was happening at that time and why I was inspired to write this. Regardless, it seems appropriate to share this again now. I was feeling awkward for setting up a GoFundMe for the FigFamily since the restaurant is temporarily closed and we have had to lay off 95% of them with the hopes that we will reopen and hire them back. …


Singapore

One of my most pleasurable eating/drinking experiences in Singapore was at the Hawker Markets selecting fruit for my fruit juice du jour. One day I ordered a juice of papaya, lime and watermelon. The papaya was so luscious that I went back fifteen minutes later for an order of sliced papaya. No wonder the lines were so long.


carrot soup/photo by steven krause

tasting spring

Carrot Soup, Fava Bean Pistou Serves 6

For the soup:
2 tablespoons unsalted butter
1 small yellow onion, chopped
2 celery stalks, chopped
1 leek, white part only, cleaned and chopped
2 shallots, diced
4 garlic cloves, crushed
2 pounds carrots (about 6 carrots), chopped
Salt and white pepper to taste
½ cup heavy cream

For the pistou:
¼ cup pine nuts, toasted
1 garlic clove, peeled
2 tablespoons grated Parmigiano-Reggiano cheese
⅓ cup extra-virgin olive oil plus additional for garnish
½ cup fava beans, blanched and peeled
1 tablespoon chopped fresh flat-leaf parsley
Salt and black pepper to taste

sondra

wine country restaurateur with a fig & Rhone wine obsession, the girl & the fig, the fig cafe & winebar, the girl & the fig CATERS!, Suite D ...

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