Single Servings: February 2007 Archives

I was so sure I was going to love this that I started composing this entry in my head before I had even scooped the yogurt into my cup. And I think the level of my expectations may have sabatoged the experiment. This is good, it's a natural, and I like it. Not really sweet enough to compete with a good honey-yogurt combo, not rich enough to make me swoon (my fault for choosing the nonfat instead of the full-fat yogurt, which were my only two options). This was the first time I opened up the June Taylor fig, port and lemon thyme conserve, and it's . . . interesting. Every flavor is there, so it's kind of a complex taste. I almost think the stuff would be good with some roasted pork, chicken, maybe even lamb. It's not really sweet enough to definitely be dessert.

Or a good cheese accompaniment--I almost think something nutty and sharp would be good with it--you know, like the quince paste and manchego combo. I think gorgonzola or goat cheese are common fig partners.

Oooh, I like the cheese idea . . . and there they go again, those expectations, higher, higher, higher.

I was so sure I was going to love this that I started composing this entry in my head before I had even scooped the yogurt into my cup. And I think the level of my expectations may have sabatoged the experiment. This is good, it's a natural, and I like it. Not really sweet enough to compete with a good honey-yogurt combo, not rich enough to make me swoon (my fault for choosing the nonfat instead of the full-fat yogurt, which were my only two options). This was the first time I opened up the June Taylor fig, port and lemon thyme conserve, and it's . . . interesting. Every flavor is there, so it's kind of a complex taste. I almost think the stuff would be good with some roasted pork, chicken, maybe even lamb. It's not really sweet enough to definitely be dessert.

Or a good cheese accompaniment--I almost think something nutty and sharp would be good with it--you know, like the quince paste and manchego combo. I think gorgonzola or goat cheese are common fig partners.

Oooh, I like the cheese idea . . . and there they go again, those expectations, higher, higher, higher.