Ad Hoc

I find myself opening a lot of drafts, trying to figure out what to write, and a lot of times, I just don’t know.  No one told me that putting words down and sending them into the shadowy interspace would be so gosh darn hard sometimes.  
Yet I love it.  I love challenging myself to be creative, or funny, or sarcastic, or whatever, but to be honest, I’m not funny or creative or sarcastic all the time.
In fact, I hardly ever am.  Ninety-nine percent of the time, I am whiny not.
The only solution is to wing it.
Baking new things and combining new flavors is not my problem; I have an entire document on my phone of wacky flavor combinations that I’m dying to try out (See the cornmeal-fig-pistachio-brown butter combo at the bottom of this post for proof).  
My issue is that I don’t always know what to say about the food I make, without being super repetitive and annoying.  
I don’t always have witty things to say.  Really.  I just have to pretend I do.
So. Um.
These were delicious.  You should make them.  
Boom. Done.
And P.S.?  The French word for pistachio is inexplicably beautiful to me.  Pistache.

Fig, Pistachio, and Cornmeal Brown Butter Blondies
adapted from smittenkitchen’s infinitely adaptable blondies
1 stick butter, browned
1 loose cup light brown sugar
1 egg
2 teaspoons vanilla
big pinch kosher salt
3 tablespoons coarse polenta
1/4 cup fine cornmeal
1/2 cup plus 1 tablespoon white whole wheat flour (can use all-purpose)
1 cup chopped dried figs
1 cup toasted chopped pistachios
Preheat oven to 350 degrees F.  Grease an 8×8 pan.  Stir brown butter and brown sugar together, then stir in egg and vanilla and salt.  Add in the cornmeals and flour, and stir until combined.  Add in the figs and pistachios.  Spread into pan and bake until golden and slightly firm to the touch, 30-35 minutes.  Allow to cool slightly, slice, and remove from pan.  Allow to cool completely, then dust with confectioners’ sugar, if desired.

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