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August 08, 2008

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sandi @ the whistlestop cafe

Yumm-o!
Did you use your balsamic from Pienza?
Now, I wonder if I can find figs at the Piggly Wiggly?

María I.

I came here looking for inspiration on a few appetizers for a big b-day party I'm co-hosting a week from today. I found everything I was looking for and then some! Thanks!

Jerry

Sandi - surely the pig would ahve figs! How in god's name do you survive there?

I'm glad I could help out Maria!

diana

I don't know, Jerry. This is coming dangerously close to Figasms. I will need to consult Palma for copyright infringement issues. It is a fine line because of your inclusion of balsamic and pepper and your omission of butter. Hmmm. Was that premeditated?

Jerry

Were your's grilled? LOL

Perhaps we could split the international copywrite? Although, in fairness, the recipe already exists in a Williams and Sonoma cokbook. Perhaps they stole from you . . . .

diana

williams sonoma williams shmmomoa. No mine were sautee'd so I would say the only thing to do would be Dueling Fig Recipes at some time in the future. The winner could be crowned with, well, fig leaves and treated to yet another bottle of house wine. I KNOW you're up for the challenge.

Jerry

Diana - I am SO there (to channel some child-like waif with a trailer park up-bringing)!

Joe

An additional rewarding step is to poach the figs in some good port for about 10 minutes on low heat before wrapping and grilling them. As you are making the treats, reduce the remaining port/fig sauce and drizzle the sauce over the grilled Figs and Pigs.

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