Giving a Fig

Have you shared a fig today?

Photo by Steve Einhorn

For a month now, I've been trying to think of a way to thank Steve Einhorn for giving me this fig (see photo).

What is the best way to express gratitude for a spontaneous act of generosity?

Steve is one of the most warm-hearted people I know--a musician and songwriter, a pen-and-ink artist and photographer, a husband, dad and grandfather. When I hear him sing with his wife Kate Power, it warms me from head to toe, inspiring me to make music with my own spouse and to sing more every day.

Steve gave me this fig photograph after I read from my essay about figs at the Fishtrap summer writers' conference. (It was racy.) Isn't it gorgeous?

Steve and Kate really do give a fig--an archaic expression for caring, empathy or interest. And I want you to know about their online community Quality Folk (where you also can tune into some of their catchy and soulful songs). For a good while now, they've been on a musical road trip calling themselves the Ukalalians. Their mission: to engage nonmusicians in the musical world and to teach them to play ukeleles within 1 hour. It works!

I took their fun-filled workshop with my kids and everyone was smiling, singing and strumming the whole time. Check out their touring schedule or contact Steve and Kate to see if they can swing by your locale for a session. Or, get their just-released songbook and instructional DVD here.

Letting more people know about their project is one of the best ways I can think of to thank such generous, spirited and fun-loving people.

Thanks, Steve!

Prosciutto and Figs
While the figs are ripe, indulge in this easy appetizer with quality folk you know.
Serves 6

6 ripe fresh figs
1/4 pound good-quality prosciutto, very thinly sliced

Cut the figs in half top to bottom and arrange them on a platter. Drap each half with a slice of prosciutto and serve at room temperature.