What to do with 1/2 a bottle of fine port?
After last night’s birthday festivities (no, not mine, but hosted at my house), I have this gorgeous port. What to do with it?
The obvious answer would be to drink it, but I’m not much of a drinker even when I’m out to dinner or dancing at a club, much less when I’m home alone.
Couple the presence of port-I-will-not-drink with the fig spree I’ve been on lately — I blame my friend D for producing like magic from her pantry a bottle of homemade fig preserves. Since that lovely afternoon I’ve eaten almost nothing else on my morning toast.
Before I discovered that gluten hated my guts, I used to satisfy the fig bug with a handful of tasty fig newtons. Can’t do that anymore, but thanks to Shauna Ahern (the Gluten Free Girl), I can make even better fig cookies. (Shauna’s website is a godsend in my opinion. And she’s an amazing writer. I loved her first book so much I bought copies for my family last Christmas. She has another book coming out soon. Watch for it.)
I tried this recipe once before, and it didn’t come out quite right, but that’s my fault and not Shauna’s. With the port in hand and armed with this recipe, I know what my Sunday morning will look (and smell and taste) like.
