As you are reading this Taylor and I are off gallivanting in the Italian countryside, eating our way through the country. So please forgive me if I don't respond to your comments/emails right away, since we are indeed computer-less (and smartphone-less, email-less, and twitter-less - oh the horror!) But we'll be back soon with a full report of our trip! In the meantime, enjoy! ...and you thought you were done hearing about figs. Ha! Five batches of jam, one pizza, three dinners, a dozen cupcakes, and plenty of snacks later... we still have a gallon-sized bag of figs in the freezer, but all the fresh ones have been used and accounted for. While I used the same basic recipe for 4 of the jam batches, I decided to mix it up a bit for the last one, instead of mushing them up, preserving them (somewhat) whole in a zesty orange sugar syrup. These preserved figs are excellent quartered and served with cheese on toast, or chopped up and used in cupcakes or other baked goodies. I'm also

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