So, while contemplating how I was going to use the delicate squid ink vermicelli, salts, unusual rices, dried mushrooms, tinned anchovies and the hoard of really lovely chocolate (oh, that required much deep and meaningful contemplation), as well as relate the culinary tales of trotting and discovery, I needed an afternoon snack. Step in, plump ripe figs, sweet and succulent, sprinkled with Spanish pepper smoked salt, extra virgin olive oil, a blob of fresh ricotta cheese, baked and then topped with crispy bacon bits.