QQQQQuestion?

Are you able to tell when you have enough?

Kimber: Nope. If anyone has tips for developing this particular power of discernment, please do share.

Charity: Not to go all Confuciun on this answer, but the more I have, the more I think I need. The less I have, the more I realize I can live without.

Liberty: I'd like to say yes, but after a recent joyous conversation (partially motivated by 3 glasses of champagne), that concluded in a fit of public tears...the most accurate answer is probably closer to no.

Mercina: Probably not. This question makes me think of a diet Glorianna and I went on a few years ago. We attempted to eat only fruit. But after a few days we were feeling pretty woozy and indulged in some cookies. By indulged I mean we ate until we got sick. And we both felt awful for the rest of the day. Yeah, no.

Glorianna: Yes, but that doesn't necessarily mean I stop.

I know I've been inattentive, but my reasons are pretty awesome...

Thank you for ALL of your support. If you've yet to order an album, visit the store at www.charitysunshine.com. 

ALSO ... 

As timing would have it, the American Grace Giveaway is going to happen this weekend. Enter before we hit 400 followers on Instagram for a chance to win a gorgeous dress just in time for the opera balls this fall, since of COURSE, we're all going to ALL of the opera balls. Why I found that so amusing, I really do not know but I did so I'm gonna stay with it. 

Even though we've all been remiss in writing, we love you. You're awesome. Thanks for visiting us when we're blogging bums. We will be better. Just like the campaign. xoxo 

Bookclub Bites

Before anything... Go and get American Grace at www.charitysunshine.com. It drops tomorrow and it's gonna be epic.

Now...

A recipe request from Paige:

Kimber's Stuffed Figs*

A dozen figs

aged English cheddar with truffles (not too spendy from Trader Joe's!)
honey from Dave's hive on the roof (I suppose honey from a jar would work in a *pinch*)

chèvre 

balsamic vinegar reduction

prosciutto 

flower pepper to garnish

1. Slice figs in half, longways. If you're feeling ambitious, grill them, seeded side down on a hot, lightly greased pan with a sprinkling of sugar for about 30 seconds.

2. Place about a teaspoon of cheese on each fig -- 12 with truffled cheddar and 12 chèvre. 

3. Drizzle balsamic reduction** on figs with chèvre and top with strips of prosciutto.

4. Garnish cheddar figs with local honey. 

5. Grind flower pepper over the whole yummy lot of them.

6. Eat one or two before your guests arrive, so they don't feel bad taking the first gorgeous morsel, which actually might taste even better than it looks.

7. Impress everyone.

*edited to include the REAL recipe -- nice try, Charity!
**reduction: a cup of balsamic vinegar with a half cup of sugar on medium heat until it reduces in volume by 50%