Ok you guys, it was a delicious fig. It had a distinctive aftertaste, almost vegetal, like celery maybe. Or was that aftertaste the start of souring? I don't know. I do know that this is a really good fig. But, there is an even better one about a block away. Black on the outside, red on the inside, I can't wait to get back there and get the story (and some pix). It was a lot better than this one. It was not as good as Barry's Black Ischia, but it was better than practically everything I have had so far.

Vito, yes, the Golden Celeste snapped back, thanks for remembering, I wish I were going to the Staten Island fig thing as it would be nice to see you again. But you are going to Tim's next Sunday, right? BTW there is a canned pulpo in Walmart, from Spain, that is really good and "competitively priced" as they say. Brand name La Fe (I think), also, their sardines are excellent.

Pete, I didn't take your advice and knock those figs off the Timslight, they are about ready, and me and Barry will try them. We had one a few weeks ago but it was not ripe.

More to come, this is fun!

Hey by the way does anybody have any idea what this may be?