Today was Max’s last baseball game of the Fall-ball season.  On a more worldly scale, it just so happens that our San Francisco Giants are leading the World Series 3-0.  We are very baseball-centric right now…

Buster Posey’s catch last night (you know THE one…he caught the ball as it whipped by him, even the umpire was shocked!) was  AMAZING but…it couldn’t hold a torch, in my mind, to my boy’s hit today!!  Max’s team was down by one run.  Max approached home plate…ready & focused... and proceeded to hit a line drive to center field and made it to first base.  He stole second & with the next batter was on third.  He then scored the tying run!!!!  Max’s team went on to win the closing game of the season.

WOW!  We all came back to our house to relish in the victory…

OMG!  What do I have in the fridge for this unexpected celebration?  Goat cheese (of course), prosciutto for tomorrow night’s soup, and figs…

My dear friend KP up in Healdsburg gave me this recipe & it is ALWAYS a crowd pleaser.    Think it is too fancy for kids…think again!  These poppers were inhaled by the kids before the adults could get to them…

Let a roll (6 oz.) of organic goat cheese come to room temp. for 20 minutes.  Cut ½ pound of thinly-sliced prosciutto into 1″ strips.  Start with 12-18 figs, depending on the size of your gathering.  Wash & stem and slice figs in half.

On each fig-half spread ½ tsp. of goat cheese  & then wrap with a piece of prosciutto to make a “fig shooter”.  Place each shooter in a baking tray coated with non-stick cooking spray & broil for 10 minutes, until goat cheese is melting & prosciutto is crisping.

Remove shooters from broiler & let rest for 15 minutes.  Enjoy!

GO GIANTS!!!

Max…You ROCK!!!