What Mommies Love

Do you know what Mommies love?

Don't count children, spouse, house, friends, and the many devoted things Mommies do to keep these things going.

Mommies love time outs. For themselves.

  Give a Mom a book, a quiet place, a cup of hot tea, or a glass of wine, and say, "Go! Have Fun!" and a Mommy will run with that and not look back. (Okay, she won't look back after she's made sure everyone is taken care of and someone has been left in charge with a list).

Recently I had a LONG time out. A whole weekend. Don't hate me.

My parents live in this really beautiful area of the central California coast. And while it's in the 90s where I live, it's in the 60s at my parent's house. They have a view of the ocean. It took me 6 hours in traffic to get there. (Some of you are making that "little violin" sign with your fingers and whispering sarcastically, "Poor baby!")

Anyway, one of the things my parents really enjoy is food and wine. Not necessarily in that order.

 And since I didn't have the kids with me this weekend, I actually got to eat out at some of my favorite places. I noticed a common theme. Figs. Figs must be in season, because lots of people are serving figs.

  Here's what I ate at the restaurants I visited this weekend. For lunch my Mom and I split a dish of Crostini's with Brie and this Olive and Fig Tampenade. This was at a restaurant in Cambria. They actually sell the Olive and Fig Tampenade for $10 a "jar". I bought two. The rest of the meal was fabulous too, (Bacon, Lettuce, Tomato, and Avocado Sandwich with red pepper aioli and sweet potato fries) but honestly, nothing compares with that fig and olive stuff.

For dinner, my parents and I began the meal by sharing an appetizer of assorted (fancy) cheeses, figs, real honeycomb with honey, and toasted raisin bread. I know. Amazing, right?

So when I got home, at the nearest opportunity, that being tonight, I made my own version of a spread to put on top of bread and cheese. We're having friends over for Bible Study. And we always do appetizers and wine on Bible Study night. Don't judge. It's awesome.

My creation is no comparison to that fig and olive tampenade that I'm saving for when we go camping in a few weeks, but it will do in a pinch. Here's what I did in case you want to duplicate or make your own twist on this.

Lisa's Fig, Date, and Olive Spread

What you'll need:

Kosher Salt
Minced garlic (like 4 or 5 cloves worth)
Olive Oil 6 or 7 figs (I think mine were dried? Or already peeled? I'm not really sure...)
6 or 7 dates
1 can of sliced black olives (I used a small can, but you can really use a big one)
Pinch of sugar
dash of whiskey

What you need to do:
Cut figs and dates in half. Take seed out of dates.
Pour a decent amount of olive oil into a pan and heat (I started with medium heat, and then lowered it. It just got too hot).
Sautee figs and dates in the pan and when they start to change color, add garlic and stir around until fragrant. figs and dates should change color a bit, but not burn.
Put fig, date, and garlic mixture into your food processor.
 Drain olives and add.
 Add olive oil.
Add more because you didn't add enough.
Add a pinch of Kosher salt.
 Add a dash of whiskey (just a dash...or you could try Brandy. Why not?) and a pinch of sugar. Pulse,chop, or grind in your food processor until it looks like a spread.
Check consistency with a spoon.
 If it's too thick, add more olive oil.
 If too sweet, add more salt.
Give it a spin in your processor again.
Serve warmish over toasted baguette spread with warmed brie cheese.

Enjoy!!

  Best served with a view of the ocean. I have to go to my parent's house for that.