Quick hello! DH is tending to DS today while I go get my haircut, and later I'll be making a big batch of balsamic caramelized fig sauce. There's a shop by the salon that sells L'Artisan, so while I'm not yet sure what my SotD will be, it will very likely be L'A (LCaP?).
Also, if anyone would like a canned jar of fig sauce, please feel free to send me a PM and I'll ship some out. Basically, figs from my tree cooked down to boil off much of the liquid, then I add aged balsamic vinegar and caramelized sugar (yes, I really do caramelize the sugar to a nice deep amber color), and a little dijon mustard. It's a recipe from epicurious that actually calls for dried figs (don't they all), but my fig tree is an overachiever (aren't they all?
), so I needed something to do with the hundreds that come off every year. I love this sauce on everything from chicken thighs to ice cream; and I'm told it's also fabulous on salmon and pork.
Hope everyone is enjoying their weekend. I know my fellow BNers in San Francisco are, but there's too much to do around here and I'm so grateful to have DH home to spell me so I can get some things done. Maybe next time, with my little future colognesseur!