The in-laws gifted us these two fig tree cuttings and sent over a small bowl of figs from the tree they were cut from. Tasty! I hadn’t ever eaten a fresh fig before, my only exposure to figs of any sort was by way of those Newton cookies and the occasional holiday candied treat. They didn’t provide too much info on them except to say they were Italian fig trees. They say they will grow to six feet and bear fruit in the second year. Any luck and we won’t kill them before that. This is my second try at baking slider buns and I think I’m on the right path. Those black specks are bits of garlic that I flavored the melted butter with for the pre-bake brushing. I didn’t worry about them when it went on but I should have known they were going to char in the oven. It looks like one KA recipe will make 20 appropriately sized buns – 2-1/2 to 3 inches each.Bea was in the pot with the jalapenos when I looked out the window but by the time I had my camera in hand she was out of it and back into her usual spot.We had chicken enchiladas for dinner today, nothing special – tomatillo sauce, roasted poblanos, and Monterey jack. I made the corn/black bean salad I’ve done before but new to the table is the hominy/sweet corn/red bean salad. Both salads have onions and green peppers in a rice vinegar dressing.Bitsy is taking her turn in the catnip pot. They are all just crazy for that stuff.