Fall is here!

But so are figs

So…fall has arrived, and it really snuck up on me. I was mostly thinking about figs this past week, and when my attention is elsewhere, I tend to let it soak up seven straight days of my life. But now I have seven new fig recipes! Productive. I’ll take it.

But the irony of me turning to Eric yesterday and saying, “it is not the first day of fall” is because I’ve spent the last month adamantly insisting that IT IS STILL SUMMER. Which just proves that if you don’t prepare for something, you will simply, not be prepared for when it hits.

But on that note, but body, bones and blood were built for fall. My food is MADE for fall. The Snacks Universe THRIVES IN THE FALL. So get ready for soups, stews, slops, and Baked Salads of all kinds. In the weekly round-up I’ll also include some fall favorites - things I might not be refilming this year, but things that scream PSL/cozy/thick sock weather.

Back up, the figs..?

Ah yes! My figs! I received a shipment of 5 cartons (boxes?) of figs from California Figs (thank you) and since I have an *uncomfortable* relationship with food waste (meaning: I don’t allow it to happen), I have been adamantly making them into things that are delicious. My fig obsession/appreciation includes:

Fig Oats! (with miso!)

Brussels Sprout & Fennel Salad with Fig Balsamic!

Sugared Fig Scones!

Brown Butter Fig Loaf! ANOTHER.

Fig Sourdough! (Not linked, because it’s just my sourdough recipe, with the poached figs from the scones included).

And then Figs in a Coupe! Which is just the fig brown butter loaf, vanilla ice cream, and balsamic caramel. That recipe will be coming soon!

Needless to say, I’m fig tired. I’m also out of figs, which I guess was the whole point.

Now the weekly round-up!

But it wasn’t just figs that happened this week. There are a few other recipes that went live that I am (to put simply) frothing over. Here’s what happened this week:

Crispy Chickpea Fried Eggs - they get all crisp on the edges and basted in a spicy oil, and I’m making them for breakfast today. And most days.

How to make a sourdough starter! Because September is for building your starter and fall is for using it! Video tutorial is here.

And then yes, this is in the fig section, but I can’t ignore the first baked salad of Baked Salad Season! You don’t need figs to make this Roasted Brussesls Sprout + Fennel Salad, and it totally delivers in both cozy and wholesome.

And a fall favorite? Butternut Squash Mac n’ Cheese! I probably won’t be refilming it this year, but it’s a classic, a lover, a winner.

And I will have a new pumpkin cookie coming out sooooon, but in the meantime, don’t forget about my Classic Pumpkin Cookies! The best on the internet and I do not make that claim lightly.

Also HELLO TO ALL MY GOODREADS FRIENDS. I don’t know what I’m doing on there, but I know I’m having fun. And isn’t this all just for the love of the game? I’m finishing up Writers & Lovers (per Carina Wolff’s recommendation from forever ago) and will of course give it my stars rating when I’m finished. But so far, good things!

And that’s it for this week. I am truly, so excited to be out of figs.

Xoxo,

Baked_Salad