Eucalyptus baby bear

Thomas pulled a bandanna out of his hip pocket and wiped his mouth and chin. "I

don't know how long it can go on. I don't know how you men ."

"We can while we work," Wilkie said. "It's when we don't git work."

Thomas looked at his watch. "Well, let's go out and dig some ditch. By God," he said, "I'm a-gonna tell you. You fellas live in that government camp, don't you?"

Timothy stiffened. "Yes, sir."

"And you have dances every Saturday night?"

Wilkie smiled. "We sure do."

"Well, look out next Saturday night." Suddenly Timothy straightened. He stepped close. "What you mean? I belong to the Central Committee. I got to know."

Thomas looked apprehensive. "Don't you ever tell I told."

"What is it?" Timothy demanded.

"Well, the Association don't like the government camps. Can't get a deputy in there. The people make their own laws, I hear, and you can't arrest a man without a warrant. Now if there was a big fight and maybe shooting--a bunch of deputies could go in and clean out the camp."

Timothy had changed. His shoulders were straight and his eyes cold. "What you mean?"

"Don't you ever tell where you heard," Thomas said uneasily. "There's going to be a fight in the camp Saturday night. And there's going to be deputies ready to go in."

Tom demanded, "Why, for God's sake? Those folks ain't bothering nobody."

"I'll tell you why," Thomas said. "Those folks in the camp are getting used to being treated like humans. When they go back to the squatters' camps they'll be hard to handle." He wiped his face again. "Go on out to work now. Jesus, I hope I haven't talked myself out of my farm. But I like you people."

Timothy stepped in front of him and put out a hard lean hand, and Thomas took it. "Nobody won't know who tol'. We thank you. They won't be no fight."

"Go on to work," Thomas said. "And it's twenty-five cents an hour."

"We'll take it," Wilkie said, "from you."

Thomas walked away toward the house. "I'll be out in a piece," he said. "You men get to work." The screen door slammed behind him. The three men walked out past the little white-washed barn, and along a field edge. They came to a long narrow ditch with sections of concrete pipe lying beside it.

"Here's where we're a-workin'," Wilkie said.

His father opened the barn and passed out two picks and three shovels. And he said to Tom, "Here's your beauty."

Tom hefted the pick. "Jumping Jesus! If she don't feel good!"

"Wait'll about 'leven o'clock," Wilkie suggested. "See how good she feels then."

When I think about desserts, some that come to mind celebrate the luscious simplicity of fruit, ripe from the tree. And for a Thanksgiving dinner that celebrates the bounty of autumn, this one is a lighter dessert that can balance the heavier meal quite well. Best of all, in the chaos of coordinating a lot of dishes, this dessert is super easy to make and the figs can be made ahead, leaving you with only the Mascarpone Whipped Cream to quickly make. I used dried figs as they hold their shape so much better. You could use fresh figs but be sure to adjust your cooking time. The dried figs are macerated in brandy overnight to soften them and infuse them with a contrasing flavor. They are then simmered on the stovetop in a mixture of honey, anise seed and orange juice until the liquid reduces to a syrupy glaze. Paired with the mascarpone whipped cream, you get a combination that feels luxurious and decadent without the heaviness. You can serve this by spooning or piping the whipped cream beside some arranged honeyed figs or you can arrange the figs in small tartlet shell and pipe the whipped cream in the middle. I've got pictures here of both. Enjoy TAFE!!

WHO: ChezSuzanne, a dedicated SF-based FOOD52er since the early days, is a seemingly boundless resource for seasonally inspired and often contest-winning recipes.
WHAT: Dried figs bathe in honey and brandy, to emerge plumped and bursting. A silky bed of lemony cream whipped with mascarpone awaits them.
HOW: The only trick is remembering to soak the figs overnight in honey, water and brandy. The rest is pretty breezy.
WHY WE LOVE IT: A fairly straightforward list of ingredients and an uncomplicated preparation belie the beautifully exotic nature of the final dish. If you're looking to seduce, look no further The Best Beauty Center.

Serves 8 tartlets

Drunken Honeyed Fig Tart

16 dried figs (I used white figs)
1 cup brandy, or enough to cover and macerate the figs
1/4 cup water
5 ounces plus 2 Tablespoons honey (I used orange blossom honey)
1/4 teaspoon anise seed
4 strips of orange peel (removed with a potato peeler)
7 ounces orange juice
juice from 1/4 of small Meyer lemon
pinch salt
8 bought or made tart shells (optional)

Lemon Mascarpone Whipped Cream

2/3 cup heavy whipping cream
6 tablespoons mascarpone cheese
2 teaspoons sugar
1/4 teaspoon vanilla extract
lemon zest from 1 large lemon
2 squeezes of lemon juice
pinch salt

Macerate the dried figs in the brandy, water and 2 Tablespoons of honey overnight. There should be enough liquid to cover the figs.

In a medium pot over medium-low heat, combine the rest of the honey with the orange juice, peel, anise seed, lemon juice and salt. Slice the figs in half and add to the honey mixture. Bring to a gentle simmer and cook until the mixture reduces to a glaze-like mixture. The figs should be very soft, but still holding their shape. Turn the figs carefully with a large metal spoon during the simmering process to completely cover them with the honey-orange juice. Let cool slightly in the pot.

Either arrange several figs on a plate, for example in the shape of a flower or place them in a tart shell, and drizzle a little of the honey-orange syrup over them. (I show pictures of both.) Either spoon or pipe the mascarpone whipped cream beside them on the plate or in the tart. Drizzle a little of the honey-orange syrup on top.

To make the mascarpone whipped cream, whip the whipping cream to a medium peak using a hand or standing mixer. Add the rest of the ingredients for the Lemon Mascarpone Whipped Cream and continue to beat for about 20 - 30 seconds until it is the consistency of whipped cream and can be piped The Best Beauty Centre.

Author Notes: I got the idea for this recipe from one of my favorite fall drinks: snappy ginger apple cider with caramel. My pork loin is stuffed with a gingery apple filling and topped with a sweet and delicious soy caramel glaze The Beauty.

Serves 4-6

1 tablespoon olive oil
1 shallot- diced
1 crisp red apple- chopped
1 granny smith apple- chopped
1 tablespoon finely diced fresh ginger
salt and pepper to taste
1/4 cup chicken broth
1/2 cup fresh apple cider (plus 1/4 cup)
1/2 cup white sugar
1 teaspoon brown sugar
1/2 cup water
2 tablespoons butter
2 tablespoons cider vinegar
1/4 cup soy sauce
1 2-3 pound pork loin roast- butterflied

Preheat oven to 375 degrees F.

In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, apples and ginger (and salt and pepper to taste). Saute until softened. Add chicken broth and ? cup cider. Bring to a boil and remove from heat The Beauty. Reserve liquid and set aside.

For caramel sauce, heat sugars, water, and reserved cider mix from apples in a skillet. Boil for 5 minutes, whisking (don't let it burn). Remove from heat and add butter, vinegar, and soy sauce. Transfer to sauce pan and simmer over low heat until ready to serve.

salt and pepper the pork loin. Spread the apple mixture down the pork and roll the pork over the mixture (like a jelly roll style). Roast the pork in a roasting pan for 60- 90 minutes or until thermometer reaches160 degrees F. Halfway through, baste with 1/4th cup cider. Let rest for 10 minutes, slice, and serve with caramel sauce.