Figs, and Birthdays!

I am a slacker......

It is the official 7 week countdown to the big bad birthday....35...me. Its a big one. I may or may not have googled "the short and long term effects of Botox at 35"..... and I certainly did NOT google "turning 35, is my body rotting from the inside" either.  I am a HUGE birthday celebrator, especially when it is my own.

I am the annoying "Its my Birthday Month" kinda girl...The "Be nice to me starting at the end of September through Nov 1" kinda girl and the "Of course its fine that you can't make it to my birthday dinner then snarl at you behind your back for a few days" kinda girl. I clearly have some thoughts on this topic, so I will be a better blogger in October.....the month of my birthday...and i will be sure to tell you all about it. Birthday wish list available by request.

So for now, I am "borrowing" someone else's post for the day...but only because I really really wished I had created it myself.  I can assure you, I will be trying this at home very soon. I love figs. I am not sure why the world tried to hide them from me for so long.  I love them dried, I love them fresh, I love them smothered in Ricotta, hence the recipe below from YumSugar:

Sweet 'n Creamy Carmelized Figs with Ricotta Mouse!
Adapted from Gourmet Traveller


Ingredients
15 ounces fresh ricotta
8 ounces mascarpone
Finely grated zest of 1 orange
4 egg whites
1 1/2 cup sugar, divided
1 tbsp balsamic vinegar
9 ripe figs, halved

Directions
1.Push ricotta through a fine sieve over a bowl, add mascarpone, orange zest and stir gently to combine.

2.Using an electric mixer, whisk egg whites and a pinch of salt until soft peaks form, then gradually add 3/4 cup of sugar and whisk until stiff peaks form and mixture is thick and glossy. Using a large metal spoon, stir one-third of egg whites into ricotta mixture, then gently fold in remaining egg whites until just combined. Spoon ricotta mousse among six small glasses. Refrigerate while preparing figs.

3.Place remaining sugar and ¼ cup water in a small saucepan and stir over medium heat until sugar dissolves. Boil, without stirring, until mixture turns a deep golden. Remove from heat and immediately stir in balsamic vinegar and 1 tablespoon water, taking care as mixture will spit violently.

4.Return pan to heat and stir until mixture is smooth. Add figs, one at a time, to caramel mixture and turn to coat, then divide among glasses. Spoon remaining caramel over figs and serve immediately.

Serves 6-8.