No. 46

Baked Figs

Not every baking story I have to tell is a wild success, especially when I’m desperately trying to recreate an incredible dish. I had hoped. I understood all the elements, but something was missing from the baked figs I made (and it wasn’t the ice cream — I added that after taking this photograph). Maybe it was time or distance or the ambiance of the Edinburgh restaurant I first had this dish in. Maybe it was because the first time I ate it without the distraction of company: just me and a spoon and a heavenly dessert before me. I’ll never really know.

But I will try again. Because my world needs nights with baked figs surrounded by pieces of amaretto cookies topped with vanilla ice cream, nights where I slow down and savor every glorious moment: the smell of the cookies, the taste of the figs, the heat in my mouth, the warmth in the air, the light draping itself across the table…

About brandi

Brandi is a digital strategist, website developer, and founder of Alchemy+Aim, a company that helps entrepreneurs and business owners elevate their online presence and enhance their digital experience. Her academic background in theatre, philosophy and physics was the perfect foundation for launching her business, where she’s worked with Brené Brown, Laverne Cox, Judy Smith, and other notable thought leaders since 2013. She is an advocate for using technology in ways that humanize, connect and serve people as well as for asking deeper philosophical questions and teaching others to think more broadly about impact when they create, particularly in STEAM fields.

8 thoughts on “Baked Figs

  1. it is hard to recreate a recipe from your heart. i think part of the eating experience is environment and something uncontainable. the figs look great, though.

  2. An A for effort! I love figs, but have yet to figure how else to prepare them (outside of wrapping prosciutto) …

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