It's not often you get 4 flats of figs in the mail for no reason. Well, I take that back, there is a reason, and it is simply to indulge myself in kitchen play. Fresh figs are fairly hard to come by around these parts; when they do show up at the upscale markets they are often prohibitively expensive. As in, buying 2 pounds for a batch of ice cream is pretty much out of the question. The thing is with figs, when it rains, it pours. Those of you lucky enough to have a fig tree of your own (or a friend or neighbor with a fig tree) are probably drowning in the things to the point of fig-fatigue. I only feel a little bad for you. (Because really, I secretly covet one of those neighbors). Thanks to the California Fig Advisory Board, I, for the second time in my life, possessed more figs than I thought I could possibly use before they turned to mush. And, in true food blogger fashion, I took it as a challenge, one which I think I conquered pretty darn well (recipes coming forthwith). Aside

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