We had the most wonderful weekend and I can FINALLY tell y’all about it since it’s no longer a secret! Our friends Ruffin and Jill decided last week to elope and asked us to come up to the Delta officiate and witness the ceremony. 
We drove up Saturday afternoon, Brett did a sweet short ceremony in their sunny, breezy Mississippi Delta garden. Afterward, we toasted their love and ate cake at their house, and then went to have a celebratory supper at Doe’s Eat Place. (Which, by the way, was the most delicious wedding reception food I’ve ever eaten. Hands down.)
Ruffin and Jill met several years ago at the Alluvian Hotel bar in Greenwood. Though Jill lived in Monroe, Louisiana, and Ruffin was a farmer and mayor of Louise, Mississippi, they immediately began a long-distance relationship….
We’re the kind of people who order one big dessert and get 4 spoons. The folks who say “taste this! It’s AMAZING!” and let everyone sip the cocktail we ordered. Ones who drive everybody crazy because we want to dip our fork into your plate because what you got just looks so darn delicious. And then we pass you our plate whether you wanted it or not. Sharing food is our thing. (Unless you’re my dad. He wants the food on HIS plate and don’t you dare take a bite unless he gives it to you. But then, if you ask for a taste he’ll always give you the best bite anyway because he’s just kind like that. Must be the PRINCIPLE of the thing, huh?)
Once upon a time Shirley, my mother in law, baked amazing cakes and other delicious treats as a side hustle from her home, and now she just makes them for people she loves and on special occasions. Dubs had a gorgeous coconut cake for his first birthday, the Christmas cookie spread is INCREDIBLE at their house, (plus homemade beignets are a Christmas morning tradition!) and Saturday morning banana bread or sour dough bread toast is a thing that you just don’t want to miss.
Fig week is technically over, but I couldn’t give up on them just yet. I still had a half pint that I wanted to use, and then when I made this sauce for supper liked the result so much that I took pictures. While I had a honey and a toddler sitting at the table slightly (ok, very) impatient to dig in. It wasn’t my finest moment.
I told my Instagram friends that this week is Fig Week here at MoG… and today I bring you almost a too-good-to-be-true Fig, whiskey, and bacon ice cream.
