Roasted Marrow Bones

6-8 beef or veal marrow bones, cut into 3″ segments
Coarse salt
Sliced, crusty bread
Olive oil
Lemon juice
Bunch of parsley

Heat oven to 450F. Place marrow bone segments on a foil-lined baking sheet and roast until marrow is soft, but not dripping out. (Timing will vary according to individual ovens.)

Meanwhile, wash, dry and de-stem parsley. Toss with oil and lemon juice to taste.

Remove marrow bones from oven, scoop out marrow with a long, narrow spoon or knife and spread onto toasted bread slices.

Sprinkle with salt. Serve with parsley salad.

Alright, I was at Harry’s Farmers market yesterday, looking for okra. But, their okra just looked nasty, so I passed on it. I picked up some dried “Black Mission” figs for a treat for the birds.  So, when I got in home, I gave all the birds a fig (well the finches get to share a fig). Then I decided to try the nasty looking things for myself. And promptly told the birds “Enjoy those, because these just became Richard food”.

These things are exceptionally good. Not so good for diabetics, since they are over half sugar (Its natural sugar, but its still sugar) (so they are candy) but they are high in fiber, so they are a bit better than actual candy. Plus you actually get some nutrients. Still, they are best in quite small doses, to satisfy a sweet craving.

Man, they are nasty looking though.