Fig : FAIL

Remember how excited I was last week about using figs during their short season? I thought I had found the perfect way to use my two whole boxes of figs this weekend-- a dessert light enough to be eaten after the Chicken Cacciatore dinner I made sunday-- Fig Sorbet!

I came across a very sophisticated-looking yet easy to make recipe on my frienemy's food blog, Chocolate and Zucchini (keep in mind, though Clotilde may look like just another cute parisian foodie, she WILL steal your boyfriend and sabotage your SATs. If food blogs were Gossip Girl, she would be Blair and I would be Serena-- the hotter, subversive and unquestionably more stylish one. Thats right, you heard me, Clotilde, I win, even without your accent or your cookbooks! Btw, I loved the latest newsletter. )

Finally! An excuse to buy the Ice Cream Maker attachment to my Kitchen Aid Mixer that I have been pining for for years! (Side note: It has been suggested that I date men only to obtain kitchen appliances and the like. I counter that if this were true, my standards for men would probably be as high as my standards for kitchen implements. And we all know that's not true.)

Granted, while dinner was a huge success, this sorbet recipe was pretty heavy on the figs--but who doesnt like fichi? That was a rhetorical question; everyone likes fresh figs! Or so I thought. The sorbet actually came out more like Ice Cream-- super rich and creamy despite having no cream in it at all. It was so delicious that as I was gobbling mine up I failed to notice the sorbet melting untouched in everyone else's bowls.

It is true, my many, many readers. They did not like it--some said it was too "figgy". To which I replied, "What do you mean figgy? Figgy how? Figgy like I'm a clown? Do I amuse you? Am I here to amuse you?!"

I dont think they appreciated the reference. In any case, I will be making other ice creams soon, ones more suited "mainstream" (read: lame) tastes. I will not be stopped!