Tomorrow marks the first day of fall, where did the entire month of September go? Here I am scrambling to get this post out before the 23rd officially rolls around, so in the spirit of being constantly late to the game, I'm sharing one last late summer recipe with you guys because I'm not ready for six months of winter squash.

Just like the recipe, this post is going to be short and sweet, mostly because I don't really have much to say today, but also in part because I've been trying my best to enjoy time away from the computer screen lately, doing things like biking, walking, and for the first time tonight, climbing! Work's been good, I've been super busy, I went to a launch party for Sam's new cookbook (which you should buy because it's amazing and she's one of the most talented ladies ever), and I've been obsessed with making a vegetarian Chicken Shack at home, so much so that it was dinner almost every day last week. And that's it, that's my life update, that's all I got.

My parents used to have fig trees in their backyard. Though my dad currently designs software and my mom is a registered nurse, their backgrounds were originally in agricultural science. They have an enviable garden which grows everything from peppers to eggplants to squash to amaranth. Unfortunately the said fig trees were not as successful as some of the other plants. They were actually more like saplings which my dad was trying to grow into full-fledge trees; they didn't make it through the hot Texas summers and frequent droughts. Even in the few seasons they did produce fruit, my parents rarely got the opportunity to eat the figs they had worked so hard for as the birds would inevitably get to them first.

Roasted Plums with Vanilla Bean Ice Cream

Fig & Honey Panna Cotta