i first ran into david tanis's A Platter of Figs sometime early this past summer at sarah's house. i had shown up characteristically early for book club and we were lazing in her screen porch eating some delicious cheese and drinking our red wine out of chipped tea cups - both of which are oft occurrences at her lovely apartment. i started paging through her copy and was immediately captured by the beautiful photography throughout. i read a page or two and decided i must have it, if not for the actual recipes (which i hadn't yet delved into), then for the lush food photos. it is a foodie's coffee table book.
while i've now owned my own copy for several months and scoured every recipe, i've been intimidated by his beautifully simple menus. i can't really say why - maybe it is the many ingredients i've not worked with before or maybe it is just knowing the skill with which they were carried out the first time and penned into this book. however, i finally got over the hump and made (part of) a menu. both the oven roasted rabbit and the parsnips from were served this past saturday to the fantastic mike and mali. and let me tell you, that rabbit was most certainly the most delicious thing that i have ever made in my entire life. perfectly tender and popping with the herbs and bacon. delicious. i urge you to try it - will even give you the recipe if you ask nicely.
also, in the middle of making some maple butter. have i mentioned that fall foods are my favorite?